Ember & Rye in Carlsbad's Aviara district is the signature steakhouse at Park Hyatt Aviara Resort, a collaboration with Top Chef All-Stars winner Richard Blais, whose training spans the Culinary Institute of America, The French Laundry, and el Bulli. The kitchen, now led by executive chef Jonathan Bautista, fires hand-selected cuts ranging from 16- to 32-ounce steaks alongside a 20-ounce swordfish prime rib and crab-and-lobster bucatini, building a surf-and-turf range that extends the Carlsbad steakhouse category beyond the traditional Italian chop format at Vigilucci's Cucina Italiana. Patio seating overlooks the 18th green of the Arnold Palmer-designed Aviara Golf Club and Batiquitos Lagoon, framing what Wine Spectator has recognized with a Restaurant Award for the list's breadth. Two private dining rooms — one seating 14, another seating 50 — handle resort events on the same Batiquitos Drive corridor that connects to the French-Mediterranean tasting menus at L'atelier de Paris. The restaurant reopened in June 2024 following a $60 million hotel renovation, refitting the vintage-clubhouse interior and reinstalling the wood-fired grill system that produces the signature garlic croissants and dry-aged prime cuts.