A.R. Valentien
11480 N Torrey Pines Rd
La Jolla, California 92037
USA
Phone: 858-777-6635
La Jolla, California 92037
USA
Phone: 858-777-6635
Food | - |
Service | - |
Ambiance | - |
Overall: | - |
Location & Nearby Info
A.R. Valentien0.00 mi
Torreyana Grille0.00 mi
Torreyana Grille0.00 mi
Lodge-Torrey Pines0.00 mi
Torrey Pines Golf Course0.00 mi
Grateful Heart Cafe0.09 mi
Hilton-La Jolla Torrey Pines0.18 mi
Terrace Cafe0.19 mi
Cuisine:
A.R. Valentien Description:
Dining at A.R. Valentien transports us back to a more genteel time. From the moment we arrive at The Lodge at Torrey Pines, the resort that hosts this homage to the craftsman movement, we are mesmerized by the architecture, the stained glass, the ambient lighting. Inside the cozy restaurant we are not disappointed with executive chef Jeff Jackson's farm fresh fare. The menu is constantly evolving, based on what is in season and Jackson's fancy. Fine food lovers shouldn't miss the Thursday night Artisan's Table---where diners are seated with other epicureans and served family-style. We swoon for the sweet Chino Farms cantaloupe slices wrapped in salty prosciutto. The unique crostini with fresh chick peas, poached pullet egg and summer truffles makes an ideal starter. For something on the richer side, try the horseradish-crusted beef cheeks served with English peas. The locally caught fluke with clams and white wine sauce pairs well with Romano beans sautéed with sofrito. The cream-less cream corn is nothing short of miraculous; by far the best fresh corn dish we've ever experienced. Those who prefer cheese to chocolate will enjoy the well-researched selection, especially when paired with Ferano beets roasted in citrus juices. Fear not chocolate addicts, the boca negra with Bing cherry compote and pistachio chocolate ice cream can satisfy even the most particular dessert connoisseurs.
Reviews of A.R. Valentien
Uninspired food at A.R. Valenien by ischraufstatter
2008-10-03 00:31:23.0
2008-10-03 00:31:23.0
Overall
Food
Service
Ambiance
Review :
The quality of the ingredients was impeccable, the main course fish or meat were well-prepared, but everything else lacked finesse. Initially we were just bored, it all seemed like something an experienced cook can assemble in ten minutes without sweat, and I felt that I could have prepared everything at home for 10% of the cost, but at the end of a three course meal, we all felt half-sick from the overdose of fat that had been used in every single dish in order to give flavor to uninspired cooking. It's bad enough that this strategy seems to have worked for hamburgers - causing our current problem with obesity, - but should fine dining succumb to the grease sirens? There are better ways to tickle the taste buds, but they may be a bit more labor-intensive.
The quality of the ingredients was impeccable, the main course fish or meat were well-prepared, but everything else lacked finesse. Initially we were just bored, it all seemed like something an experienced cook can assemble in ten minutes without sweat, and I felt that I could have prepared everything at home for 10% of the cost, but at the end of a three course meal, we all felt half-sick from the overdose of fat that had been used in every single dish in order to give flavor to uninspired cooking. It's bad enough that this strategy seems to have worked for hamburgers - causing our current problem with obesity, - but should fine dining succumb to the grease sirens? There are better ways to tickle the taste buds, but they may be a bit more labor-intensive.