Grant Grill

TV Shows

Best Thing I Ever Ate

Aired on 11/15/2010
Episode: That I'm Thankful For

Troy Johnson - Smashing Pumpkin Martini

Nearby

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Photos

Map & Directions

326 Broadway
San Diego , CA 92101
6197442077
Get Directions

Menu

Restaurant Details

Connect

• Follow on Twitter (@USGrantHotel)
• Facebook Page

Business Hours:

• Breakfast: Daily 6:30am - 11:00am / Brunch: Sat & Sun: 11:00am - 2:30pm / Lunch: Mon - Fri: 11:00am - 2:30pm / Dinner: Sun- Thurs: 5:30pm - 10:00pm; Fri & Sat: 5:30pm -10:30pm / Grant Grill Lounge: Daily 11:00am - Midnight / Happy Hour: Daily 4-7pm

Cuisines:

• Traditional American

Cost:

• $$

Features:

• Local Favorite
• Breakfast
• Lunch Spot
• Brunch
• Outdoor Dining
• Business Dining
• Hotel Restaurants
• Theater District Dining
• Business Breakfast

External Links:

• Learn more from CitySearch.
• Learn more from Google Places.

Comments & Tips

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CitySearch Tips

What to Drink

Get a taste of San Diego with the themed martinis with names like "The Coronado" and "The Lindbergh."

Parking

Valet is available on Fourth Avenue and Broadway.

When to Go

Stop in for great live music acts--usually jazz--on Wed-Fri nights.

FourSquare Tips

• Spike
  Grant Gill is one of San Diego?s best hotel bars and a great place to stop when traveling through. (Nightclub & Bar 2012 Hotel Bar of the Year) --Jon Taffer, Bar Rescue (Sundays 10/9c.)
• Andrei Z.
  The barrel-aged Manhattan is a treat.
• Craig R.
  Small plates are half price during happy hour Sun-Thur 4-7pm
• Joan E.
  Get the gorgeous frittata!
• Vicente L.
  Try the French Toast! Just fantastic for a fat breakfast!
• Omar P.
  Try the Albacore With Pastrami And Cippolini Onions (via @Foodspotting)
• Omar P.
  Try the Beetroot Salad (via @Foodspotting)
• Abbie W.
  San Diego Magazine: Restaurants: CRITIC'S PICK Best cocktails
• Bill J.
  The Mule signature drink is very tasty. Champagne version of a Moscow Mule.
• Nation's Restaurant News
  Blue spruce roasted veal sweetbreads: Chef de cuisine Chris Kurth evokes the coming fall with this end-of summer dish by imparting a piney flavor to sweetbreads.