"A Richard Blais project led by executive chef Jon Bautista, the steakhouse restaurant sits on the 18th green of the Aviara Golf Club with views of the Battiquitos Lagoon. One private dining room can accommodate up to 14 guests, and the other can seat up to 50. A few menu highlights include the ahi tuna tostada with toasted coconut, swordfish prime rib, and the beef rib chop “storm breaker cut,” a 40-ounce cut of Brandt Family Beef with seasonal vegetables." - Helen I. Hwang
Ember & Rye