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.

The Lodge is also home to a variety of culinary events, including our weekly Artisan Table, the annual Celebrate the Craft, Craft Food & Beer Series, and holiday specials.



  1. A.R. Valentien

  2. The Grill & Bar

  3. Lounge Menu

  4. Artisan Table

  5. Valentine's Weekend

Dining at A.R. Valentien

AR 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.
Reservations: 858.777.6635

dining
AR Valentien at The Lodge at Torrey Pines Reservations

Breakfast

Monday-Friday 6am - 11:00am

Saturday-Sunday 6am - 11:30am

Lunch

Monday-Friday 11:30am - 2:30pm

Saturday-Sunday 12pm - 2:30pm

Dinner

Daily 5:30pm - 10pm
   

Visit ARValentien.com »

 

A beautiful San Diego dining experience...

Best Hotel Dining!

Critic's Pick - San Diego Magazine

dining

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.

Executive Chef

Jeff Jackson brings more than 30 years experience to The Lodge at Torrey Pines. As the former Executive Chef at Shutters on the Beach and winner of the esteemed USA Bocuse d'Or Culinary Gold Cup, the cooking of A.R. Valentien is market driven and seasonally influenced. The emphasis is placed on the quality and freshness of foodstuffs, which are prepared with the least amount of handling, and cooking methods that benefit the flavors and textures to the fullest.

Jeff Jackson
   

Chef de cuisine

Chef de Cuisine Kyle Wiegand is the mastermind behind the menu at The Grill at Torrey Pines and is dedicated to keeping The Grill’s fare seasonal, using only the best produce, focusing on simple ingredients, and creating well-balanced flavors. Wiegand’s bachelor’s degree in Environmental Analysis is part of the reason he opts for locally sourced produce, and sustainable meats and fish whenever possible. For him, being a chef is the perfect mix of art and science.

   

The Grill & Bar

THE LODGE AT TORREY PINES ANNOUNCES $2.5 MILLION
RENOVATION OF THE GRILL

The Grill to Undergo Patio Redesign and Expansion with Outdoor Rotisserie and
Reimagined Menu; New Look to Debut in June 2016

San Diego, CA (January 25, 2016) – On February 1, 2016, The Lodge at Torrey Pines will temporarily close doors to The Grill, the popular dining destination nestled alongside the iconic Torrey Pines Golf Course. Slated to reopen in June 2016, The Grill will undergo an extensive remodel that will include a reinvigorated patio design with an impressive outdoor wood-burning rotisserie as well as a revamped kitchen to make way for a menu overhaul from the property’s acclaimed Executive Chef Jeff Jackson.

A mainstay at The Lodge at Torrey Pines, one of Southern California’s most notable AAA Five Diamond hotels, The Grill, a local favorite, has played an important dining role at the resort since its inception in 2002. Enhancements will transform The Grill’s current outdoor patio to include an overhead wooden trellis, several intimate fire pits and an expanded, redesigned seating area to both The Grill and The Bar. The focal point of the renovation is a vast, custom-built, wood-fired grill, which will serve as the inspiration behind Chef Jackson’s new menu.

“From a culinary perspective, this will be about crafting a menu based on wood-fired cookery as its foundation. The new wood-burning cooking suite is comprised of a grill, a rotisserie and an oven,” says Chef Jackson. “The options are endless. As with everything we do, the emphasis will be placed on the best ingredients, sound craftsmanship, honoring the classics and taking full advantage of that creative California spirit. Stay tuned for updates as we continue to develop and grow.”

Upon reopening, The Grill will churn out a selection of slow-cooked proteins and farm-fresh vegetables from the prominent alfresco rotisserie, while continuing to serve a full lineup of breakfast, lunch and dinner options. Seasonal, local ingredients sourced from some of the region’s top organic farms remain an essential component of the menu. The Grill’s famous trademark Drugstore Burger and a few other favorites will still be available alongside an expanded selection of local craft beer.

During its closure, guests at The Lodge at Torrey Pines will be able to dine on-property at A.R. Valentien and The Lounge with expanded alfresco seating.

 

Grill Sample Menu

Lounge Sample Menu

The Artisan Table - Thursdays at 6:30 pm
Resuming in March 2016



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.

Executive Chef Jeff Jackson and Chef de Cuisine Kelli Crosson present their weekly Artisan Table Dinners family style in four courses: appetizers, main course, cheese, and dessert and coffee. The menu selections, which are carefully paired with wines from Sommelier Paul Krikorian, depend on what’s being offered from local growers, ranchers, and fishermen. Food is always prepared with minimal handling and in simple combinations to highlight the textures and flavors inherent to each element.

$95 per person plus tax and gratuity Space is limited.


Special Artisan Tables

Call 858.777.6635 for reservations.


Stay Updated on Upcoming Events:


   

Valentine's Day Weekend in A.R. Valentien

Friday February 12th

  • Breakfast: 7am-11am (a la carte)
  • Lunch: 11:30am-2:30pm (a la carte)
  • Dinner: 5:30pm-10pm: a la carte menu + 5 course Valentine’s set menu at $95 per person
  • Solo Guitarist in A.R. Valentien lounge between 5:30pm-8:30pm

Saturday February 13th

  • Breakfast: 7am-11:30am (a la carte)
  • Lunch: 12pm-2:30pm (a la carte)
  • Dinner: 5pm-10pm : a la carte + 5 course Valentine’s set menu at $95 per person
  • Solo Guitarist in A.R. Valentien lounge between 5:30pm-8:30pm

Sunday February 14th

  • Breakfast: 7am-11:30am (a la carte)
  • Lunch: 12pm-2:30pm (a la carte)
  • Dinner: 5pm-10pm : Valentine’s menu $125 per person
  • Solo Guitarist in A.R. Valentien lounge between 5:30pm-8:30pm

St. Valentine’s Day Tasting Menu*

$125 per person

Amuse Bouche
Kusshi Oyster, Beet Mousse, Osetra Caviar


First

Ahi Crudo
Blood Orange, Radish, Flowering Coriander, Olive Oil

OR

Warm White Asparagus Salad
Poached Egg, Prosciutto, Frisee, Nord Hollander



Second

Dungeness Crab Stuffed Dover Sole
Meyer Lemon and Piment d’Espelette


OR

Crispy Skin Arctic Char
Sweet Pea Agnolotti, Fennel and Mint Ragu



Third

Beef Wellington
Black Trumpet Mushroom, Watercress Salad


OR

Braised Lamb Osso Buco
Heirloom Carrot and Fiscalini Risotto, Scarlet Frill



Dessert

Chocolate Almond Tart
Caramel Jam, Chocolate Truffle, Whipped Cream


OR

Strawberry Cheesecake
Strawberry Vanilla Compote, Graham Cracker


*Please note this menu is subject to change based on availability of the freshest ingredients.