Red Tail Bar & Grill
Singing Hills Golf Club’s Red Tail Bar & Grill is a full-service restaurant with an innovative menu that caters to locals and guests alike for fun dining in San Diego. Uniquely positioned, the restaurant has a scenic view of our award winning golf courses. We offer outdoor seating. Décor is inspired by the Americana heritage of the destination and the picturesque setting of the resort known as “Emerald of the Valley”. Only at Red Tail Bar and Grill can guests enjoy critically acclaimed fare within a seemingly remote lush setting, and still be just minutes from downtown San Diego.
Our lounge offers a small plate menu for an opportunity to share with your group or just yourself—our spin on modern tapas. Our post-golf libations and delectable appetizer menu will be the perfect way to enjoy gathering with family, friends and colleagues. Don’t forget to ask about our great selection of local beers on tap!
Bar & Grill Information
DAILY: 6:30AM – 9PM
BREAKFAST
Monday – Thursday: 6:30AM – 11AM
BRUNCH
Friday – Sunday: 8AM – 3PM
LUNCH
Monday – Friday: 11AM – 5PM
DINNER
Monday – Sunday: 5PM – 9PM
HAPPY HOUR
Monday – Thursday: 3PM – 6PM
Hours of Operation September 23rd – December 2024
• Red Tail Bar open from 6:30AM – 9PM Monday – Sunday
Please Call 1.800.457.5568 to schedule reservations
Both Oak Glen and Willow Glen Courses have Snack Bars open to serve pre-packaged food, chips, mixed cocktails, ice cold beer and soft drinks as well as various sundries. Additionally we have Beverage Carts roaming the courses throughout the day with beverage and snack offerings.
We’re located in the serene Dehesa Valley, just 50 minutes east of San Diego International Airport.
Route our address with your GPS:
3007 Dehesa Rd
El Cajon, CA 92019
Book or modify reservations: 1.800.457.5568
Order Take-Away: 619.445.6002 (ext. 6092)
Our RESTAURANT Menus
MEET OUR CULINARY TEAM
Chef Luis Ramirez
Chef De Cuisine
Born in Mexico and raised in sunny California, Chef Luis Ramirez developed a deep appreciation for the rich and diverse flavors of Mexican-American cuisine. Ramirez love of food and inspiration from his Father who is also a Chef has helped him establish himself in the food and beverage industry.
Ramirez is a firm believer in the power of passion, dedication, determination, and love for the culinary field, which has heightened him to the top of his profession. Ramirez began his culinary career as a line cook at Hard Rock Café, where he worked as an intern under Chef Michael Coury. He quickly rose through the ranks thanks to his hard work and dedication, eventually becoming a Corporate Chef Trainer for Hard Rock.
Throughout his career, Ramirez has developed a diverse palate that encompasses French, Italian, Japanese, and Artisanal Mexican gastronomies, gaining himself a unique ability to embody his Mexican roots in all of his dishes while infusing them with a range of international flavors. Ramirez’s journey led him to Sycuan Casino Resort in the early 2000’s, where he worked multiple restaurants gaining his experience under the head chefs.
Ramirez Joined Singing Hills Golf Club in 2013 working under the Executive Chef until becoming the Chef De Cuisine of Food and Beverage. Ramirez’s unwavering commitment to his craft and his exceptional talent has earned him an esteemed reputation as a highly respected chef in the culinary world. His story is a testament to the power of hard work and dedication, and he continues to inspire others to pursue their passions and strive for excellence in the industry.
Chef Lorenzo garcia
sous chef
Born in Guanajuato, Mexico, Chef Lorenzo Garcia moved to San Diego in the early 2000’s. Living close to his hometown, Garcia was able to embrace his passion for Mexican cuisine. Growing up, his parents played a large role in his love of cooking and inspired him to test himself in the culinary industry.
Throughout his career, Garcia developed his expertise in Italian, American, and Mexican gastronomies. However, his versatility encompasses in his Mexican heritage. Garcia took his first role as a Sous chef at Harbor house restaurant in San Diego, moving throughout the years training under different head chefs to gain his knowledge and experience. Garcia now hones in on his style and bold approach to regional Mexican Cuisine.
His commitment, dedication, and the love for the culinary industry has helped Garcia develop himself into a Sous Chef today.
Garcia joined Singing Hills Golf Club in 2021, giving him an opportunity to continue to grow in the culinary industry, striving to one day lead his own team.
Chef Francisco Estrada
Sous Chef
Born and raised in San Diego, Sous Chef Francisco Estrada began his culinary career at the age of 16. His love of food came from a very young age while working with his family making traditional dishes in the kitchen. Through his cooking, he was able to bring joy to his loved ones who inspired him to learn diverse ways of cooking from fine-dining, rustic farm to table, and Mexican-American cuisine. Chef Francisco learned most of his skillset from his uncle in Puerto Penasco Mexico, where he was able to cook with the freshest ingredients from land and sea.
From there, Estrada decided to turn his passion into a career choosing to start in high-volume restaurants. Craving to learn more, Estrada left to train under many chefs over the years before moving into fine dining cuisine at the Marriot and eventually landing in an Executive Sous Chef position at Sign of the Whale in Downtown, San Diego. Estrada then joined the Singing Hills Golf Club in 2021, combining his love of natural surroundings and his passion for authentic cuisine.
DINING SPECIALS
Events
All Food & Beverage Team Members have attended, successfully passed, and are current holders of the County of San Diego Food Handlers card which teaches team members proper sanitation practices, how to avoid cross contamination, and other ways to promote public health. We are utilizing that knowledge and adding in recommendations of the CDC and FDA to ensure our team members are creating the safest possible environment for our guests and team members.