San Diego Restaurants...
The Lodge presents two distinctive San Diego dining options: A.R. Valentien and The Grill. A.R. Valentien is our top-rated signature restaurant featuring a magnificent setting, superior cuisine and elegant décor.
Dining at A.R. Valentien
The Top 10 Farm-to-Table Restaurants!
Most dedicated locavore eateries in the U.S.A.
It’s not just a meal.. it’s an experience!
The Lodge’s signature restaurant, A.R. Valentien, takes its name from a talented early-1900’s California artist
whose works in ceramics, watercolors, and oils are now valued collectors items. A.R. Valentien features fresh regional San Diego cuisine served in an
elegant, timbered room overlooking the 18th hole of Torrey Pines Golf Course. The restaurant’s decor also includes an exhibit of original Valentien artworks.
|A.R. Valentien Reservations|
Hours of Operation
A beautiful San Diego dining experience...
Best Hotel Dining!
Critic's Pick - San Diego Magazine
Craftsman architecture with metal-strap post and beam:
The restaurant itself is a tribute to Southern California heritage and Craftsman architecture, with a metal-strap post-and-beam structure, handcrafted wood-framed windows, stained-glass lanterns and a frieze painted with pine boughs. The layout of the restaurant is also conducive to elegant San Diego fine dining, with several small rooms and plush booths to lend intimacy.
The Grill at Torrey Pines - Now Open
The Artisan Table Every Thursday at 7:00 pm
Enjoy a unique farm-to-table San Diego dining experience with an Artisan Table Dinner at The Lodge's signature restaurant, A.R. Valentien. This intimate, communal meal with 10 to 24 at the table is set on the heated outdoor terrace overlooking Torrey Pines Golf Course and the Pacific Ocean.
The Art of Baja
An Evening with Drew Deckman & Valle de Guadalupe
July 15, 2016
Reception begins at 6:30 p.m.
Dinner from 7:30 p.m. - 9:30 p.m.
Tickets are available for $125 per person (exclusive of tax and service fee).
Esteemed Executive Chef Jeff Jackson has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie. The dinner will feature wine connoisseur and Michelin starred Chef Drew Deckman as well as Hugo D’Acosta, the premier wine guru of Valle De Guadalupe who will showcase rare wines normally unavailable in California.
For those who prefer hops to grapes, Eugenio Wendtlandt of Wendtlandt Brewery, voted Best Mexican Brewery 2015, will also be in attendance in addition to other craft beer selections from the Agua Mala region.
The reception will begin at 6:30 p.m. with the intimate dinner taking place on The Grill’s newly designed patio from 7:30-9:30 p.m.
Executive Chef Jackson
Acclaimed Executive Chef Jeff Jackson has been credited with being one of the original pioneers of the farm-to-table movement in San Diego. With a classically French-trained culinary background, Chef Jackson has earned numerous awards and accolades for his innovative yet simplistic style of cuisine. He founded the nationally-recognized Celebrate the Craft festival, and now brings his iconic dedication to farm fresh ingredients to The Grill at The Lodge at Torrey Pines.
Chef de Cuisine Kelli Crosson
Chef de Cuisine Kelli Crosson brings a lifelong interest in real food to The Lodge at Torrey Pines. From her upbringing on a forty-acre citrus orchard to attending The French Culinary Institute in New York, Crosson’s style embraces a simplicity conveyed through dishes that allow fresh and naturally flavorful ingredients to shine. She enjoys the rush of the kitchen as much as bringing people together to dine and enjoy each other’s company, and her focus extends beyond the kitchen line to ensure an impeccable guest experience.
Chef de Cuisine Chef Wiegand
Chef de Cuisine Kyle Wiegand learned to love fresh, sustainable, ingredients under the mentorship of decorated Chef Jeff Jackson. Also an avid home-brewer, Chef Wiegand is currently en route to earn his cicerone certification. As Chef de Cuisine of The Grill at The Lodge at Torrey Pines, Chef Wiegand hopes to combine his passions for craft beer as well as organic, locally produced food to create a sustainable and unique style of cuisine.