With sweeping views of the Pacific and the iconic 18th hole of Torrey Pines Golf Course, A.R. Valentien at The Lodge at Torrey Pines has long stood as a beacon of refined California cuisine.
After a seven-month renovation, the signature restaurant has reopened, seamlessly blending tradition and modern elegance. Guests arriving at The Lodge are greeted with the warm, inviting aroma of oak and eucalyptus drifting from the wood-fired grill.
Guests can now enjoy a refreshed Craftsman-style dining room and al fresco terrace, surrounded by native pine trees and original works of early 20th-century California artist A.R. Valentien, for whom the restaurant is named.
Enhancements to the kitchen include dedicated pastry and butcher spaces, upgraded lighting, and equipment that allows executive chef Kelli Crosson and her team to elevate every detail of the guest experience. As Crosson puts it, the updates ensure a space where “creativity, precision, and joy” flourish.
Equally exciting is the debut of Sommelier and new restaurant manager Schuyler Munroe. Building on the foundation laid by Paul Krikorian, Munroe continues to offer rare and allocated wines while curating thoughtful pairings that elevate Chef Crosson’s dishes. He is also launching a special section of the wine list dedicated to vineyards in the California Historic Vineyard Society.
One such feature is a wine from Morgan Twain Peterson’s Bedrock Wine Co., whose vineyard dates back to the 1850s and is one of California’s oldest. Munroe shared how the Lodge’s connection to California heritage inspired this direction and how honoring this legacy through wine enhances the overall dining journey.
Our evening began with a warm welcome from lead server Dean Dugger and a gracious offer from Far Niente’s president of sales, Bruce Mooers, whom we had previously met, shared a pour of Far Niente Pinot Noir from his nearby table, where he was holding a business meeting. It was a delightful opening to an unforgettable night.
We were first treated to an amuse bouche, followed by a thyme cornbread biscuit served with Straus Organic Creamery butter, easily one of the finest biscuits I’ve had. The biscuit was perfectly warm, with a slightly crisp exterior and pillowy soft center, and the butter added a creamy richness that highlighted its savory thyme flavor.
For appetizers, the seared sea scallop, finished with creamy brown butter foam and trout caviar, harmonized beautifully with the Baja shrimp marinated in Piment d’Espelette, served with fava beans, green garlic, arugula, and Shaner Family Farms tangerines.
Our salad course featured the Blackberry Salad, which paired soft lettuces with fresh blackberries, pecans, and whipped St. André Creamery cow’s milk cheese, all tied together with a delicate sherry honey vinaigrette.
For entrées, the Chanterelle-Crusted Northern Halibut shone, accompanied by an asparagus and chanterelle ragout with lemon and tarragon beurre blanc. The halibut was delicate and flaky, and the chanterelle crust added a savory, earthy flavor.
The 12oz Brandt Beef Prime Ribeye was cooked to a perfect medium-rare and paired with a savory market onion tart, sautéed mustard greens, and truffle butter. We also enjoyed two sides: the Herb Baked Burrata with marinated artichokes, basil, lemon, and grilled focaccia, along with the roasted beets topped with rich pistachio butter.
Staying on the Far Niente Pinot theme, we selected EnRoute Pinot Noir for our main course, a flawless match.
Dessert was simple yet satisfying: a slice of brown butter cake, crowned with a scoop of house-made creamsicle ice cream and a crumble garnish. The cake had a light citrus note, and the texture was just the right balance between dense and moist.
Service Manager Gabriel de Maria y Campos shared a few additional touches that reinforce A.R. Valentien’s commitment to excellence. Each guest begins with a complimentary amuse-bouche, followed by grilled seasonal vegetables, such as torpedo onions with caper gremolata, and Mignardises, petite confections that conclude the meal on a sweet note.
These additions vary daily, further underscoring the restaurant’s commitment to freshness and thoughtful hospitality.
With service that addressed us formally by last name, a kitchen that refuses to compromise on quality, and a wine program steeped in history and care, A.R. Valentien is delivering a dining experience worthy of Michelin consideration. I’ll go on record now: this team is charting a course straight toward a Michelin star. They’ve earned it. Celebrate your next special occasion here! Get more info at lodgetorreypines.com.
— Story by Rico Cassoni
Wine Bytes
Summer is here. Evans Hotels has a full slate of events lined up at the Bahia Resort, Catamaran Resort, and The Lodge at Torrey Pines. Highlights include the ever-popular Sunset Luaus on the Bay (featuring a Hawaiian feast and an electrifying Polynesian show), the new Summer Chef Cookouts on the beach at the Bahia, their legendary 4th of July fireworks cruise, a 4th of July Beach BBQ, and more.
Rico Cassoni is the executive producer for Taste of Wine and Food. He and Founder/Advisor Frank Mangio, a renowned wine connoisseur certified by Wine Spectator, are two of the leading reviewers on the web. View their columns at tasteofwineandfood.com. Reach them at [email protected].
