• 3200 Lopez Road, Pebble Beach CA 93953
  • 831.622.8239
  • Dining: 831.622.8240
    6 a.m. - 6 p.m., Mon. & Tues.
    6 a.m. - 9 p.m., Wed. - Sun.
    Breakfast: 6 - 11 a.m.
    Lunch: 11 - 3 p.m
    Dinner 5 - 9 p.m.
    Bar menu offered until 6 p.m. Mon. & Tue., until 5 p.m. Wed. - Sun.

About Us


About Us

Porter’s in the Forest Overview

Poppy Hills Golf Course in Pebble Beach has created a completely different golf course dining experience by transforming its old clubhouse café into a beautifully renovated restaurant called Porter’s in the Forest. The restaurant includes a panoramic view of the Del Monte Forest, a re-imagined, farm-to-table menu, unique wine and cocktail lists, comfortable leather chairs, outdoor dining and fire pits.

“We want to take ordinary golf food and spin it upside down,” said Johnny De Vivo, the new executive chef and food and beverage director. “We want to make what golfers like to eat, with a twist. Everything will be made with love.”

Porter’s in the Forest is a place where discriminating diners (golfers and non-golfers, locals and tourists) expect something deliciously different. Formerly the executive chef at high-end Casanova in Carmel, De Vivo calls his new cuisine “California Artisanal,” using local and regional products and making everything in-house. De Vivo takes that philosophy to heart, producing fresh bacon by smoking whole pork bellies, churning heavy cream into butter to slather on fresh-baked bread, and making his own kimchi, his own ketchup and his own pickles.

The menu is chockfull of creative fusion, such as De Vivo’s Korean Philly cheesesteak with house-made kimchi, and always includes carefully sourced ingredients, such as the Jidori chicken, an organic, cage-free, hormone-free bird known for its robust flavor.

Every menu item has De Vivo’s imaginative touch. Atop his salmon salad he sprinkles bacon “granola,” made by adding dehydrated milk powder to bacon fat to create a crumble with pine nuts and za’atar. De Vivo’s Forest Burger includes house-made bacon, onion marmalade, horseradish and butter lettuce, and his Short Rib Fries (braised ribs served over fries with a muenster cheese au gratin) are a hit with guests.

“Diners are more educated now,” he said. “They recognize quality and originality and they demand that.”

Porter’s serves breakfast (6 a.m. – 10:45 a.m.) lunch (11 a.m.-3 p.m.) and a special twilight menu (3 p.m. to Dusk, Sun.- Wed. & 3 p.m. to 7 p.m. Thurs.- Sat.). It’s housed in a large but intimate dining room accented by vaulted ceilings and floor-to-ceiling windows that capture a show-stopping, panoramic view of the tree-studded Poppy Hills Golf Course.

Porter’s in the Forest Mixing Fresh Cocktail Program

The Farm to Table Movement has made its way to the glass at Porter’s in the Forest. The bartenders at Porter’s in the Forest are raiding Chef Johnny’s spice cabinets and refrigerators. Grabbing a couple of Serrano peppers or a ripe plum when setting up the bar. Porter’s in the Forest make custom drinks throughout the night. The farm-to-table movement has made its way into the glass.

At Porter’s in the Forest our craft cocktail movement not only narrows the gap between the kitchen and bar, but between the bartender and patron as well. From cucumber infused gin and vodka, fresh sage mixed in cocktails featuring local wine, and beets and so much more, join us in the bar for a refreshing farm-to-table experience!

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