Greer Wylder
Clinging to the cliffs of Newport Coast is Pelican Hill, one of the
world's best places to play golf. Golf magazine listed Pelican Hill
Golf Club as one of the "Top 100 Courses You Can Play" in America and
named the 17th hole on the Ocean North Course as one of the best
holes in the world.
Tom Fazio, named one of America's greatest golf course architects,
designed the two 18-hole golf courses that feature holes in lush
canyons and rolling greens edged out to the ocean.
Matching the club's golf excellence is its dining. In the
clubhouse, there's The Grill restaurant, the Four Seasons Hotel's
sole restaurant not attached to a hotel property. There's also a
ballroom that seats 250 for a formal dinner or 450 for a reception,
an informal cafe on the terrace that serves breakfast and lunch and
an upscale golf shop.
Since 1998, The Grill has offered award-winning Four Seasons food
and service. The casual, Spanish-influenced dining room features
panoramic canyon and ocean views overlooking the 18th hole of the Ocean North Course. The Grill isn't just for the golf crowd; it's a
cordial meeting place open to the public.
At the full-service bar, guests can order from the regular menu or
a bar menu, and there's a small outside seating area on the terrace.
The Grill serves lunch and dinner seven days a week. On the weekends,
it offers an a la carte breakfast and lunch. A tip for those who
don't like to cook on holidays -- The Grill serves a buffet on
Thanksgiving, Christmas, Mother's Day and Easter; and prix fixe menus
on Christmas Eve and New Year's Eve.
Clint Jones, formerly with the Four Seasons Resort Maui at Wailea,
was named executive chef in March. Jones brought Asian-influenced
dishes with him, along with classic grill items. He combines unusual
flavors and a love for color. Instead of garnishing dishes with
traditional green herbs, he prefers the hues of edible pansies. He
also adds visual appeal with golden-yellow and green star fruit and
red strawberries.
On the brunch menu, The Grill serves classic egg dishes and
contemporary entrees like crab eggs Benedict with spinach and a
lobster mousseline ($17); and an orange and mascarpone cheese omelet
brulee with country potatoes ($14). The signature dish is baked
French toast -- the brioche is served with vanilla maple cream and
fresh blueberry compote ($12). Its back-nine pancakes come with maple
syrup, peaches, apple, bananas and blueberry compote ($13).
For appetizers and salads, The Grill earns praise for its Peekytoe
