Chef Preserves Classic Flavor Profiles at A.R. Valentien
The Lodge at Torrey Pines is home to A.R. Valentien, one of San Diego's most notable and refined restaurants. You will certainly feel transported whiling away the hours in a charming dining room, or cozy outdoor patio offering beautiful views of the Torrey Pines Golf Course and the Pacific Ocean just off the bluffs in the distance.
|Sake-Cured Kampuchi Crudo|
A.R. Valentien takes its name from a talented early 20th-century California artist whose botanical paintings are displayed throughout the restaurant. The oils are by his wife Anna, an artist in her own right. "I’m obsessed with the Arts and Crafts style, so working here is a dream," says Executive Chef Kelli Crosson. "I’m always so impressed by the owner’s attention to detail. I notice everything and like to assume that our guests do too. I’m so pleased to see the details and décor of the restaurant constantly attended to."
|Duck Liver Pate|
Crosson explains that A.R. Valentien is an institution that continually strives to be consistent and elevated with their food and service, rather than following trends. The food is simple, and technique driven, and the best quality ingredients are sourced locally whenever possible. Crosson says her kitchen is fully collaborative, and her menu has evolved based on her travels abroad and conversations with chefs and cooks from other diverse backgrounds.
|Liberty Farms Duck Breast (courtesy photo)|
Depending on her inspiration, Crosson may change the menu quite often, sometimes daily or weekly, utilizing a variety of ingredients from local farms while preserving classic flavor profiles. While not always certified organic, her relationships with farmers make her one hundred percent comfortable that the practices they are utilizing often exceed the requirements for being certified organic. When ingenuity strikes, Crosson also sources special ingredients from around the globe.
|Alaskan Halibut (courtesy photo)|