out and about: the lodge at torrey pines playing with fire series: 24 suns

It’s time for another instillation of our favorite summer series: playing with fire. We try to hit up at least two or three every summer.

It’s such a great way to try new chefs not in our local area, before making the trek out to their restaurants; to sample local breweries; and to experience the joy that is the giant outdoor grill at torrey pines lodge.

This visit was no exception. We’d heard about 24 suns since it opened; but we don’t have the opportunity to get up to oceanside very often, so this was a great opportunity to see what we thought.

We also haven’t sampled too much of rincon brewery, so another win.

As you might well imagine, this was jamie’s favorite beer of the night. He said it closely resembled a stone ipa, and y’all know how he feels about those. So while he sampled them all… this was the one he went back to.

This was the first dinner we’ve been to where it started out with passed apps. Passed out by the chefs, no less, who described both the process and the dishes themselves.

This was a really cool touch.

These mushrooms were fermented and then grilled, and (just liked the chef expressed) slightly funky. In a good way.

The only unfortunate part, was how they looked like a, e-hem, certain male body part.

crispy birds nest smoked swordfish rillettes

Might have been my favorite bite of the night. And also a passed app. The perfect amuse if you will. And still can’t get over the fact that this meal included pre-passed bites. Such a cool idea.

This was my favorite beer of the night. Light and crisp, with that hint of salt and lime you expect from a mexican profile.

Not only was it very drinkable; but the flavor profile would work well in a batter, marinade or michelada.

I am really curious how they did this dish - because typically beef tongue has to be braised in order to be so tender. Sometimes, broiled or roasted, but I’ve never heard of grilled.

It’s not typically my favorite cut of meat - because of the whole “getting it tender” aspect. But this was done well, and I would imagine the chili oil helped with the breakdown as well.

The squash and blossoms also added just the right hint of light fresh flavor to balance out the meat.

Cucumber salad is certainly having it’s moment right now… smashed, pickled, thinly sliced and tossed in a food safe container, and all of the the above.

I’ll tell you a secret though - it’s always been one of our favs. If it’s on the menu we order it. I make my own, in multiple ways. It’s such a complimentary and versatile side.

This version with all the sesame seeds, the vinegar tang, and bit of spice, cut right through the meat and added a whole depth of flavor.

So when I read salt and pepper anything; it makes me think of crispy, peppery, salty. And this shrimp was non of those things.

Now, don’t get me wrong… the shrimp was perfectly cooked, the sauce great, if you made sure to dunk your shrimp in it… and that’s not just because I was fan girling over troy johnson serving me my piece of shrimp after he took his own. (Food network lovers and san diego foodies will understand).

It’s just that it didn’t read salt and pepper. It was simply a good piece of grilled shrimp. Neither here nor there.

Just spitballing here, but I imagine that by shangcha, it means that the scallops were smoked over tea leaves, a la zhangcha duck? But don’t quote me on that. The flavor was excellent, almost like a sweet miso glaze as well. And got to love gooseberries, in any iteration.

But the texture for me? It was just off. And I love scallops. But these were almost as if they were compressed in some way? They were tender, not rubbery in anyway, but just texturally gelatinous, if that makes any sense? Just not my personal cup of textural tea.

Gotta say, this dish was one of my favs. Also I love tofu and japanese eggplant, so not surprised.

Now we all know jamie loves his ipa’s, hazy or not. but the first thing he said when he tasted this one, was “you’re going to love it.” And I did. It was definitely yummy. It was definitely on the “wheatier” side of hazy.

Definitely sweet and sour here. Fish was perfectly cooked and flakey. Rockfish is not my fav… but beggars, choosers, and y’all know I’m choosing fish.

chimney roasted duck: fermented ginger honey, assorted pickles, bao buns

Loved the “make your own bao” station with all the pickled veg. It was fun to put it all together with the duck. The whole ducks, that were roasting, literally in the grill chimney, as you walked in the venue.

My piece was a little overcooked and I didn’t find honey in any of the flavor profiles presents, so that was a little bit of a bummer. But loved the whole concept of this dish.

five spice cherry crumble: vanilla ice cream

I love, love crumble. And the assorted cherries utilized here created such a great difference of tart and sweet. Crumble topping was fantastic, and who doesn’t need to have ice cream with their crumble? It’s a must. And the perfect way to end our meal.