November 4, 2025 – Following an extensive nine-month renovation of Pebble Beach Lodge, Stillwater Bar & Grill reopened for lunch and dinner today with a plush new look and revamped menu.
The restaurant is the final piece of the renovation, which also included a refresh of the historic Tap Room and The Bench Restaurant, a kitchen overhaul and guest room updates. What remains the same is the spectacular views of the 18th hole and Stillwater Cove.
“The is the culmination of The Lodge’s transformation,” said David Stivers, CEO of the Pebble Beach Company. “The reopening ushers in a new chapter in Pebble Beach Hospitality.”
It had been a century since The Lodge received a major overhaul and work began in February of this year.
Stillwater Bar & Grill has been outfitted with deep blue leather chairs and bar stools, along with a series of huge wrought iron chandeliers. One of the biggest changes is a reorientation of the bar, so that all seats look out on the greens and the cove beyond.
Executive chef Benjamin Brown’s new menu features dishes such as Charred Hamachi Tostada, Dungeness Crab Pancake, Whole Roasted Branzino and Charred Zabuton Steak from Snake River Farms.
Food and Beverage VP Bryan Anthony says he’s been enjoying the new Fried Quail appetizer and Buttermilk Fried Chicken Sandwich. A pan-seared Brie and Mushroom Baguette served at the opening event yesterday was a stand out.
Stillwater also boasts a new vaulted brick wine cellar and a private dining room with its own balcony, that can host dinner parties and cocktail receptions.
But one of the biggest changes remains out of sight of most guests. A renovation of the spacious kitchen includes separate cooking and plating spaces for Stillwater and for The Tap Room, making the work flow smoother.
Stillwater Bar & Grill is open daily for breakfast (7:30–10:30am), lunch (11am–3:30pm) and dinner (5:30–9pm).
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
