Nestled in the Lodge at Torrey Pines, A.R. Valentien offers a cozy, elegant vibe with stunning golf course views and seasonal, farm-to-table American cuisine.
"The Lodge at Torrey Pines’s signature restaurant transcends hotel dining by a mile. Executive chef Kelli Crosson oversees the restaurant’s impeccably-sourced farm-to-table cooking. Housemade terrines, Liberty Duck breast and leg confit, and beets with pistachio butter are all on the menu, served in a warm and welcoming Craftsman-style dining room." - Candice Woo
"Grab an outdoor seat at this elegant La Jolla institution and soak in the stellar views—the patio is perched high enough to study the nooks and crannies of Torrey Pines Golf Course and a sliver of the Pacific Ocean. The food could be terrible and we’d still come here for the atmosphere, but the menu is simple, good, and a little bit luxurious. It rotates often, but expect dishes like chicken on a bed of vibrant cavolo nero (that’s fancy talk for Tuscan kale) and spaghetti with chanterelle and black trumpet mushrooms mixed in. " - sabrina medora
"While the inside of A.R. Valentien is decorated with warm woods, it’s the outdoor dining area you’ll want to request for sweeping views of the famous Torrey Pines golf course and the Pacific Ocean. Helmed by chef Kelli Crosson, the farm-to-table restaurant boasts hyperlocal dishes and a robust wine list to enjoy with the view." - Helen I. Hwang, Candice Woo
"The dining standout at the Lodge at Torrey Pines, A.R. Valentien is known for its farm-to-table dishes. The romantic dining experience with views of Torrey Pines Golf Course will be available from 5 p.m. to 9:30 p.m. for $175 per person, or $250 per person with wine pairings." - Helen I. Hwang
"Executive Chef Kelli Crosson leads the flagship restaurant at the Lodge at Torrey Pines into the holidays with panache. Themed libations from cocktails to root beer floats are on offer, along with holiday cookies and fruitcakes. There will be a special Hanukkah menu offered from December 7 to December 14, alongside regular dinner favorites." - Helen I. Hwang
