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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.