Clique Hospitality to Unveil The Kitchen and The Clubhouse at Torrey View

Clique Hospitality looks to corner San Diego’s cravings for cutting-edge fare with two new progressive eateries complementing Torrey View’s scenic campus.

We’re talking photogenic bowls piled high with ethical proteins, plant-based morsels that wow the mind and palate, plus a cocktail roster primed to toast Del Mar’s next chapter!

Located just west of I-5 and south of I-56, the new best-in-class 10-acre life sciences campus frames spacious outdoor grounds and offers picturesque Pacific Ocean views.

The Kitchen and The Clubhouse at Torrey View

Both restaurants will feature fresh modern cuisine made with healthy, organic ingredients and sustainably sourced proteins by Executive Chef Ryan Bullock.

Development leader Breakthrough Properties worked with life science architectural firm FLAD Architects and general contractor Clark Construction to create striking, open spaces that inspire interaction, collaboration, and innovation.

“The Kitchen and The Clubhouse will complement Torrey View’s exceptional campus and picturesque views with fresh, progressive cuisine in a setting that is truly unmatched,” said Andy Masi, founder of Clique Hospitality.

“We look forward to welcoming our new neighbors, the tenants at Torrey View and the Del Mar community.”

The Kitchen at Torrey View

Opening in late February, The Kitchen at Torrey View will offer lunch and midday bites, including chefs’ choice bowls, salads, handhelds and sandwiches, and a make-your-own bowl or wrap bar, all made with organic produce and sustainably sourced proteins.

Signature pre-made bowls include:

The curry chicken and quinoa made with power greens, curry chicken salad, roasted vegetables, marinated cucumber, cherry tomatoes, cashews, and a lemon tahini dressing, priced at $16
The tuna poke bowl with brown rice, spring mix, cucumbers, avocado, seaweed salad, edamame, confit garlic ponzu, and spicy aioli, priced at $17
The cashew pesto chicken and grains bowl with steamed farro, roasted seasonal vegetables, chickpeas, avocado, goat cheese, and cashew pesto, priced at $16

Gluten-free, vegan, and vegetarian options will also be available.

Accommodating up to 200 seated guests, The Kitchen includes an indoor dining room, lounge, and outdoor patio.

The Clubhouse

Opening in March, situated alongside the grand lawn with panoramic views of the ocean and rolling hills, The Clubhouse will serve progressive SoCal cuisine for breakfast, lunch, happy hour, and early dinner.

Signature dishes include:

The think tank bowl made with red potato hash, egg whites, caramelized onion, roasted mushroom, wilted spinach, cherry tomatoes, avocado, and feta, priced at $16
Crispy cauliflower shawarma with creamy feta dipping sauce, priced at $14
Mini lobster rolls made with brown butter aioli, fennel, and preserved lemon, priced at $24

Among the dessert selections is the decadent brownie sundae made with a warm brownie, vanilla ice cream, cajeta, whipped cream, and cocoa nibs, priced at $9. An array of gluten-free, vegan, and vegetarian options will also be available.

Beverage offerings will include freshly made juice and smoothies, a full mixology experience, and an electric wine program with a collection that has been curated to highlight the Baja flavors.

Seating up to 236 guests across an indoor dining room, bar, lounge, two private boardrooms, and a massive outdoor patio, The Clubhouse will offer a picturesque setting for morning coffee onsite or to-go, a lunch meeting with colleagues in one of the private spaces, or an after-work drink or dinner.