Point Pinos Grill sits inside the Pacific Grove Golf Links clubhouse, just off Asilomar Boulevard. Most people come in from the golf course parking lot – there’s usually plenty of space, even on weekends. The main dining room stretches along a row of big windows, offering a clear view of the greens and, when the fog lifts, the ocean beyond. Tables fill most of the floor, set over industrial carpet, with a bar tucked off to one side. In back, a banquet room handles larger groups – if you’re with a crowd, that’s where you’ll end up, and the view still holds up.
Outdoor seating wraps around the side, some of it shaded by trees. Birds gather overhead, so locals tend to check the weather before settling at an outside table. High chairs stack by the entrance, and there’s a steady mix of families, golfers, and regulars moving through.
The menu runs from breakfast into lunch, sticking mostly to classics – huevos rancheros, chicken and waffles with country gravy and syrup, crab Benedict, thick-cut ham and eggs, and a handful of sandwiches built on house-made bread. The bakery turns out pies and pastries daily; the lemon cream scone appears on the board when it’s in rotation. Sides stay straightforward: fruit, fries, salad, and country potatoes. There’s a kids’ plate – usually chicken and fries – and substitutions are easy enough; black beans instead of chorizo in the chilaquiles, for example, is a common swap. Verve coffee pours all morning, and the bar keeps up with cocktails like mimosas and the occasional Ramos fizz.
On Friday and Saturday nights, local musicians set up near the bar – nothing formal, just a couple of amps and a small crowd. The rest of the week, the place stays quiet, with most of the sound coming from the kitchen and golfers heading out for another round. The space works for groups, solo diners, and anyone in between – most folks come in for a meal, then wander out to the lighthouse or along the coastal trail nearby.
The Grill at Point Pinos