The Grant Grill in downtown San Diego's Gaslamp Quarter has anchored the U.S. Grant Hotel since 1951 — a 1910 National Register landmark that the Sycuan Band of the Kumeyaay Nation acquired in 2003 and restored with a multimillion-dollar renovation completed in 2006. The seasonal Californian menu builds on signatures like the 70-year-old Mock Turtle Soup finished with sherry, a caliber of fine dining that shares Broadway's power-lunch corridor with Dobson's Bar & Restaurant a few blocks into the Gaslamp. A 1969 sit-in by local female attorneys — known as the "Grant Grill Invasion" — ended the restaurant's men-only lunch policy and is commemorated with a brass plaque outside the entrance. The lounge converts to a live jazz, blues, and soul venue on weekend nights beneath Art Deco chandeliers and granite-topped tables, adding a performance layer that differentiates the Grant from the modern steakhouse format at Born and Raised nearby on Fifth Avenue. The most ambitious plate is the 38-day dry-aged ribeye — bone marrow croquette, romanesco, foraged mushrooms, and a bone marrow red wine reduction built on the same ingredient-forward philosophy applied across breakfast, lunch, and dinner service.