Mammoth Rock ‘n’ Bowl’s cuisine focuses on seasonal ingredients that are sourced locally whenever possible. In our Main Restaurant, Mammoth Rock Brasserie, we offer casual upscale dining with a strong emphasis on fine wines and spirits. In the bowling alley we cater to all ages with a relaxed and fun atmosphere.
Mammoth Rock Brasserie
Come enjoy a dining experience planned around a creative, eclectic menu and the spectacular views of the Sherwin Range and Mammoth Mountain. Our restaurant features the cuisine of Mammoth chef Frederic Pierrel and is a dramatic departure from the standard fare found in traditional bowling centers. View Menu.
The Brasserie restaurant is open daily from 5:30pm during the ski season and in summer. During the “shoulder” season, (starting May 1st) we will be closed Tuesday and Wednesday. Our cuisine is continentally inspired, and daily specials are added with seasonal availability. We also host “special” dinners celebrating specific holidays or specializing in wine pairings with food. Check back frequently. These events will be posted as they are planned, and reservations are limited and required. Normally, reservations are recommended on any given day. Online Reservations are available for parties up to 6 or call 760-934-4200, ext. 233. Prices & hours subject to change.
Our bar menu offers everything from burgers to multi-course meals to specialty martinis and locally hand crafted beers. Our two bars offer our premium selections to all areas of our facility. View Menu.
Food and beverage service from the Bar is available Monday-Friday 4:00pm to midnight & Saturday-Sunday 12:00pm to midnight.
We do Special Events! Whether you’re interested in a special birthday party, anniversary dinner at our private chef’s table or a company party, we’ve got you covered. We can accommodate most special requests with advance notice.
Fred believes that it is healthier and less expensive – not to mention tastier – to prepare and eat fresh foods.
Chef Frederic Pierrel
Fred was born in the Alsace region of France. Classically trained in Gerardmer, France, he graduated with honors from Lycée Hôtelier et Culinairer. He has worked in several countries around the globe, gathering local tastes and learning traditions along the way. Fred is a self taught expert of mushrooms and hunts for them seasonally at every chance. Frederic Pierrel knew he would be a chef from childhood. He learned of the terroir “of the earth” philosophy from his father: to enjoy the food of a region and use what is fresh and in the moment. Creativity comes easily when the food is the star and flavors are in full bloom.
For more information on Chef Frederic, visit his website at www.cheffrederic.com