The Las Vegas-based hospitality company behind such San Diego hotspots as Lionfish in the Gaslamp and Serea at Hotel Del Coronado is nearly ready to unveil two new area restaurants.
Clique Hospitality was founded in 2015 by Andy Masi, the former Light Group founder and CEO, along with his partners Brian Massie and Shane Monaco. The hospitality firm specializes in "upscale, comfortable and trendsetting dining spots in Las Vegas, Florida and San Diego.
Locally, Clique Hospitality has developed Lionfish, Oxford Social Club, and The Pool House for downtown's Pendry San Diego hotel, Serēa Coastal Cuisine at Hotel Del Coronado, three concepts at San Diego's Sycuan Casino, Temaki Bar Handrolls & Sake in Encinitas, and Joya Organic Kitchen in Torrey Pines. Clique also reportedly has plans to build another luxury hotel in San Diego's Gaslamp in the spot where Dick's Last Resort and Gaslamp Strip Club once sat.
Clique Hospitality is now set to enhance Torrey Hill's dining scene with The Kitchen, opening in late February, and The Clubhouse, opening in early March, both sited at Torrey View by Breakthrough 10-acre life sciences campus. Both restaurants will feature fresh modern cuisine by Clique Hospitality Partner and Executive Chef JoJo Ruiz, a James Beard Smart Catch Leader, and Executive Chef Ryan Bullock.
The Kitchen at Torrey View will include an indoor dining room, lounge and outdoor patio to accommodate up to 200 seated guests. The restaurant will offer lunch and midday bites including chefs' choice bowls, salads, handhelds and sandwiches, and a make-your-own bowl or wrap bar, all made with organic produce and sustainably sourced proteins.
Signature pre-made bowls include the curry chicken and quinoa made with power greens, curry chicken salad, roasted vegetables, marinated cucumber, cherry tomatoes, cashews and a lemon tahini dressing, priced at $16; the tuna poke bowl with brown rice, spring mix, cucumbers, avocado, seaweed salad, edamame, confit garlic ponzu and spicy aioli, priced at $17; and the cashew pesto chicken and grains bowl with steamed farro, roasted seasonal vegetables, chickpeas, avocado, goat cheese and cashew pesto, priced at $16. Gluten-free, vegan and vegetarian options will also be available.
Situated alongside the grand lawn with panoramic views of the ocean and rolling hills, The Clubhouse will have an indoor dining room, bar, lounge, two private boardrooms and a massive outdoor patio, with total seating for up to 236 guests. The restaurant will serve progressive Southern California cuisine for breakfast, lunch, happy hour and early dinner.
Signature dishes at The Clubhouse include the think tank bowl made with red potato hash, egg whites, caramelized onion, roasted mushroom, wilted spinach, cherry tomatoes, avocado and feta, priced at $16; crispy cauliflower shawarma with creamy feta dipping sauce, priced at $14; and mini lobster rolls made with brown butter aioli, fennel and preserved lemon, priced at $24. Among the dessert selections is the decadent brownie sundae made with a warm brownie, vanilla ice cream, cajeta, whipped cream and cocoa nibs, priced at $9. An array of gluten-free, vegan and vegetarian options will also be available. Beverage offerings will include freshly made juices and smoothies, a full mixology program, and a wine program with a collection that has been curated to highlight the Baja region.
The Kitchen and The Clubhouse will be located at 11208 El Camino Real, Suite 160, and 11220 El Camino Real, Suite 100, respectively, in San Diego's Torrey Hills region between La Jolla and Del Mar. For more information, visit torreyviewkitchen.com and torreyviewclubhouse.com.
Signature dishes at The Clubhouse include the think tank bowl made with red potato hash, egg whites, caramelized onion, roasted mushroom, wilted spinach, cherry tomatoes, avocado and feta, priced at $16; crispy cauliflower shawarma with creamy feta dipping sauce, priced at $14; and mini lobster rolls made with brown butter aioli, fennel and preserved lemon, priced at $24. Among the dessert selections is the decadent brownie sundae made with a warm brownie, vanilla ice cream, cajeta, whipped cream and cocoa nibs, priced at $9. An array of gluten-free, vegan and vegetarian options will also be available. Beverage offerings will include freshly made juices and smoothies, a full mixology program, and a wine program with a collection that has been curated to highlight the Baja region.
The Kitchen and The Clubhouse will be located at 11208 El Camino Real, Suite 160, and 11220 El Camino Real, Suite 100, respectively, in San Diego's Torrey Hills region between La Jolla and Del Mar. For more information, visit torreyviewkitchen.com and torreyviewclubhouse.com.
