Perched above the chlorophyll fairways of the Aviara GC in Carlsbad, Ember & Rye is the kind of eatery that reminds you that golf and good food go together like Sonny & Cher. After 18 holes in the misty coastal air of North San Diego County, one’s hunger for something more nutritious than a steady diet of bogeys beckons one forth. Fortunately, this modern steakhouse — helmed by celebrity chef Richard Blais — is laser-focused on helping one forget those pesky OB stakes and Titleist-gobbling water features.

Set a floor above the pro shop at the Park Hyatt Aviara Resort’s stunning golf course, Ember & Rye manages a nice trick shot: it’s polished without being stuffy, decidedly upscale but casual enough for weary hackers clad in polo shirts and soft-spikes. The dining room is sleek and contemporary, all warm woods, soft lighting and big windows framing generous views of the course. A recent lunch and dinner there were far more memorable than my persistent duck-hooks and powerless-fades — thank the golf gods for that small favor.

Midday lunch on E&R’s outdoor terrace couldn’t have been more postcard-perfect, overlooking the 18th green and its artful collage of TifTuf® Bermudagrass and cerulean skyscape. A quartet of jovial seniors — likely non-golfing neighbors — sat a table away and were all smiles and laughter. I took a cue from their local knowledge and ordered up an Arnold Palmer (replete with an agave straw) and carrot hummus for starters — a wise choice as it turned out. Fried chickpeas and a sprinkling of dill added a little savor and crunch to the dish, and Chef Blais’s housemade pita triangles were perfectly warm and chewy.

But please don’t brand me as some kind of new-age influencer just because I started with something so artery-friendly! Next up was the man-sized Mishima Ranch Wagyu beef burger — brioche bun-sheathed and gussied up with melted white cheddar and a kimchi “secret sauce” that added a little left-hook punch. As an unregenerate French fry addict, I can’t help but hyperventilate about the triple-cooked taters that made this otherwise grown man cry — with or without the truffle/pepper ketchup served alongside.

Lastly, the meal-sized wedge salad with nicely charred jumbo shrimp and smoked bacon was straight down the middle and sneaky long.

Ember & Rye’s core concept nods to the classic steakhouse while giving it a modern California spin. Blais, known for his inventive approach and eclectic culinary mind, doesn’t simply mimeograph the expected country club formula. Instead, he riffs on it like a cool jazz saxophonist, resulting in a menu that feels both nostalgic and surprising — comfort food elevated by classical technique. As an example, the appetizer “Banh Mi” meatballs get a Hanoisidespin with the addition of pickled veggies and fresh herbs. That and a “Birdies & The Bees” gin cocktail with fennel-bee pollen and yellow chartreuse make for a socko opening act. And dinner was just around the dogleg, so pity me please.

Of course, a place called Ember & Rye had better know its way around fire — and especially steak. On that front, the kitchen delivered confidently. The prime ribeye was the star: deeply marbled, expertly charred and cooked with the kind of precision that makes beef lovers quietly close their eyes after the first nibble. We also opted for the generously-portioned — 14 oz., to be precise — Colorado rack of lamb, served with a shallot-mint jam and sunchokes and cooked perfectly pink. A creamy side dish of potato puree was upnotched with a salty dollop of whipped boursin cheese. Yes, chef!

The bar program also leans into the gap-wedge lifestyle. The wine list is deep and thoughtfully curated, heavy on California standouts that pair naturally with grilled meats. Cocktails run from the timeless — classic martinis, old fashioneds — to slightly more playful creations that reflect Blais’s creative streak. After a round in the reliable San Diego County sun, a cold drink at the bar overlooking the course may be the most satisfying clubhouse ritual of all. Cheers.