Most have heard of the farm-to-table movement sweeping across America — but farm to bar? The Grant Grill at the US Grant Hotel takes the concept of eating local a step further with a signature cocktail menu that incorporates fresh herbs and vegetables grown in their onsite garden. “The philosophy of the Grant Grill has always been the farm-to-table concept,” said Jeff Josenhans, who oversees food and beverage at the historic San Diego landmark hotel. “A lot of bars make drinks without the concept of the restaurant in mind. We wanted to create something that synched with the concept, not just a good drink.” Every day, Josenhans and the chefs at the hotel tend to a 1,000-square-foot rooftop garden on the fourth floor overlooking Horton Plaza — a surprisingly serene space considering it is perched directly above the heart of downtown. Growing and adding items such as strawberries, cherry tomatoes, rosemary and fennel gives the cocktails a fresh taste and a fresh perspective on the possibilities of incorporating onsite food-sourcing practices into the restaurant industry, even in dense urban environments. Veteran bartender Tom Richter mixes drinks such as the “Rooftop Garden Tour,” muddling fennel and tarragon into a mix of fresh fruit purees, adding their own angelica flower-infused vodka for a refreshing summer drink. Another popular garden cocktail is a mint julep with cognac and cinnamon basil, also grown on site. The cocktails and the menu change seasonally according to what is growing, with the current menu set to run through October. Fresh produce is harvested daily for use in the restaurant and bar, and is just a quick elevator ride away if the kitchen runs low on a particular item. Rest easy, however: they have not yet concocted a drink with Brussels sprouts. Josenhans, a sommelier and board member of the San Diego Bar Guild, said he enjoys the diversity that working at the US Grant provides. “It’s constantly changing. There’s never a start and finish to my job,” he said. “It’s always unexpected and evolving. I’m always figuring out the next step.” The US Grant Hotel itself is no stranger to reinvention. The hotel, which is now owned by Sycuan, underwent a nearly two-year, $56 million renovation, re-opening in 2006. It was originally opened in 1910 by the son of President Ulysses S. Grant, Ulysses S. Grant, Jr., and has lived a rich history throughout the past century as a jewel in the Gaslamp. On Oct. 16, the hotel will celebrate its 101st anniversary with a celebration in the Celestial Ballroom, which housed a speakeasy during the prohibition years. It will feature cocktails from the era and a moonshine station. The Grant Grill is located at 326 Broadway. Always a site for the power business lunch, the Grant Grill also features live music and happy hour specials daily from 4 to 7 p.m. For more information on the menu and upcoming events, visit www.usgrant.com.
