A late post, but hopefully someone can add more recent updates. Mom and I had lunch at Point Pinos Grill on July 20, 2011, the day after the official opening and ribbon cutting introducing the new restaurant management team, Aqua Terra Culinary. Aqua Terra’s committed to local, seasonal, sustainable sourcing and brought this philosophy here.
The Grill is essentially the clubhouse for the municipal Pacific Grove Golf Links, near the Point Pinos Lighthouse, and just a lovely spot. Here’s the view from our window table,
We shared the fried calamari appetizer to start. This was as good as it gets --- light and greaseless with calamari rings and tentacles, fennel, and lemon slices served with a strong horseradish-doused cocktail sauce and garlic mayo.
I especially loved the fried lemon slices.
Mom had the fish and chips, made with local rock cod. Despite the anemic appearance, the fries were crisp and intensely potato-ey tasting. The fish had a very thick and hard coating of batter that she pulled off. She felt the slaw had too much mayonnaise.
I ordered the roasted apricot, pine nut, arugula, fennel, and roast pork loin composed salad. The pork loin was very dry and the salad was underseasoned. Good quality veggies though.
Again, this was early on and I bet the faults we found have been corrected by now. Who else has been here?
Point Pinos Grill
79 Asilomar Blvd
Pacific Grove, CA 93950
Sunday through Tuesday 7:30am – 5pm
Wednesday through Saturday 7:30am – 8:30pm.