The Return of a Classic: A.R. Valentien Reopens at The Lodge at Torrey Pines

San Diego, CA – One of Southern California’s most cherished dining destinations returns this spring. A.R. Valentien, the signature restaurant at The Lodge at Torrey Pines, officially reopens to the public on May 9. Set against the sweeping backdrop of the Torrey Pines Golf Course and Pacific Ocean, the restaurant welcomes guests once again to experience the beauty, serenity, and refined culinary hospitality that define this La Jolla landmark.

With an enhanced kitchen, refreshed menus, and a renewed spirit of creativity and warmth, A.R. Valentien enters a new chapter – one that builds on its storied legacy while continuing to celebrate the essence of California cuisine and exceptional service.

A Celebration of the Season

Executive Chef Kelli Crosson unveils reimagined new menus for breakfast, lunch, and dinner (see attached), with offerings designed to elevate any occasion. Each menu is a tribute to California’s seasonal bounty and a continuation of A.R. Valentien’s steadfast farm-to-table philosophy. With creativity rooted in simplicity, every dish allows local ingredients to shine – honoring the land, the season, and the artisans who make it possible.

“At our core, we returned to what inspired us from the start – designing a menu that changes with the seasons and embodies our commitment to local sourcing, showcasing the very best ingredients for our guests,” said Chef Crosson.

Sample dishes from the new May menu include ramp and asparagus soup with warmed Dungeness crab and lemon crème fraiche; crispy skin kanpachi with a warm salad of Bloomsdale spinach, English peas, pancetta and sorrel; green garlic risotto with morel mushrooms, parmesan and pickled garlic scape, and mouthwatering desserts like Chèvre cheesecake with blueberries, red wine, and pink peppercorn Chantilly.

Crosson is delighted to unveil the return of a monthly Chef’s Tasting Menu, spotlighting a peak-season ingredient that inspires a series of imaginative plates. In May, that inspiration takes the form of spring berries, celebrated across a multi-course experience bursting with color and flavor. This month’s tasting menu features roasted Mar de Bois strawberries, lightly cured black cod with blueberry agrodolce, California lamb roulade with blackberry compote, and for dessert, raspberry hibiscus mousse with poached rhubarb and raspberry sorbet.

Beloved signature dishes, such as the Roasted Liberty Farms Duck Breast and Confit Leg and housemade charcuterie, remain on the dinner menu – offering longtime patrons a comforting sense of familiarity amidst the fresh updates.

A Toast to Hospitality

A.R. Valentien’s acclaimed wine program also enters an exciting new chapter. The restaurant proudly introduces Schuyler Munroe, Advanced Sommelier and new restaurant manager, who brings both expertise and warmth to the guest experience. The restaurant’s award-winning, California-focused wine list – boasting more than 250 selections by the bottle – has been thoughtfully curated to pair beautifully with the evolving seasonal menus.

Kitchen Enhancements

A.R. Valentien’s kitchen underwent a comprehensive transformation, resulting in an expanded and modernized culinary workspace for Chef Crosson and her team. The renovation includes the addition of several specialized areas, such as a dedicated pastry kitchen, butcher shop, banquet kitchen, and beverage station, as well as major equipment upgrades, advanced lighting systems and other improvements, all designed to enhance functionality and efficiency.

“The upgrades ensure the restaurant is not only well-equipped to offer exceptional dining for the long-term but also give my team a beautifully crafted space that empowers creativity, precision, and joy in their work,” said Crosson.

Dining in Harmony with Nature

The experience at A.R. Valentien extends far beyond the plate. Whether dining al fresco amidst the pines on the terrace or in the elegant Craftsman-style dining room surrounded by original works of the restaurant’s namesake artist, guests are immersed in an atmosphere of timeless California beauty.

The Lodge’s Craftsman architecture and tranquil pine-lined setting create a distinct sense of place, elevated further by thoughtful touches being introduced throughout the season. These include orchid installations, a dramatic bonsai centerpiece, all designed to enhance the dining environment while honoring the property’s heritage.

“A.R. Valentien has always represented a refined, authentic approach to fine dining in San Diego,” notes Crosson. “Our goal is to make every visit feel like a true occasion, rooted in warm service, seasonal flavors, and an atmosphere that can only be found here.”

Reservations Now Open

Reservations are now available for breakfast, lunch, and dinner at A.R. Valentien. Guests are invited to celebrate the return of this beloved San Diego institution – whether enjoying a sunny terrace breakfast, a midday meal with colleagues, or an intimate evening overlooking the pines and the Pacific beyond. Visit www.lodgetorreypines.com/ar-valentien.