Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

A.R. Valentien

11480 N. Torrey Pines Rd. Send to Phone
858-777-6635 | Make Restaurant Reservations | Menu
Sophisticated dining at The Lodge at Torrey Pines with views of the famous golf course.
Your Opinion
Add your own review

Local Deals: 120 * 90

Breakfast, Lunch & Dinner daily

* Click here for rating key

Dining room at A.R. Valentien, La Jolla, CA

A.R. Valentien Restaurant Review

: Dining at A.R. Valentien transports us back to a more genteel, turn-of-the-century time. From the moment we arrive at The Lodge at Torrey Pines, an homage to the craftsman movement, we are mesmerized by the architecture, the stained glass, the ambient lighting and handcrafted furniture. Start with a drink in the lounge by the copper-hooded fireplace, then wander into the cozy restaurant. The timbered, stylish room overlooks the 18th hole of the golf course. Executive chef Jeff Jackson and chef de cuisine Kelli Nicole Crosson’s farm-fresh fare evolves based on what is in season. We like the duck and pistachio pâté with fuyu persimmon, cranberry and persimmon mostarda, and the albacore tuna carpaccio with horseradish crème fraîche and crispy capers. Seasonal ingredients are also spotlighted in main dishes such as Moroccan-spiced chicken thighs with roasted beets; Anson Mills farro verde and mustard greens; or oak-fire-roasted Niman Ranch pork loin with house-made sauerkraut, double-smoked bacon, roasted carrots and apples. Don't miss the Thursday night "Artisan’s Table," where diners are seated with other epicureans and served family-style. Complement your meal with a selection from the California-centric wine list. Desserts include a steamed persimmon pudding with brandy crème anglaise. Lunch means dishes like Prince Edward Island mussels with chorizo, or Maine lobster and butternut squash risotto. As expected, breakfast is a gourmet affair, featuring nectarine streusel coffee cake or frittata "Lorraine" with bacon, onions and Gruyère.

User Ratings & Reviews for A.R. Valentien
Average rating    1
Reviews 1 - 1 of 11
Uninspired food at A.R. Valenien
by ischraufstatter on Fri Oct 03, 2008 9:27 pm
The quality of the ingredients was impeccable, the main course fish or meat were well-prepared, but everything else lacked finesse. Initially we were just bored, it all seemed like something an experienced cook can assemble in ten minutes without sweat, and I felt that I could have prepared everything at home for 10% of the cost, but at the end of a three course meal, we all felt half-sick from the overdose of fat that had been used in every single dish in order to give flavor to uninspired cooking. It's bad enough that this strategy seems to have worked for hamburgers - causing our current problem with obesity, - but should fine dining succumb to the grease sirens? There are better ways to tickle the taste buds, but they may be a bit more labor-intensive.
Reviews 1 - 1 of 11


Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.