SAN DIEGO – The return of a classic. That’s how the recently refurbished and reopened A.R. Valentien, the signature restaurant at The Lodge at Torrey Pines in La Jolla, is being characterized.

One of the region’s preeminent dining destinations set against the backdrop of ocean-side Torrey Pines Golf Course, A.R. Valentien has reopened after a several-month remodel that began last October. The upscale eatery is now welcoming guests and encouraging them to experience the beauty, serenity, and refined culinary hospitality that define this La Jolla landmark.

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

A.R. Valentien’s kitchen underwent a comprehensive transformation, including 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 executive chef Kelli Crosson, who added the general layout of the dining area has stayed the same while the kitchen has been upgraded making it more efficient.

“The biggest change was to our pastry kitchen,” noted Crosson. “It was in a tiny little nook. The pastry space is so much larger now. We also have a special little butcher station. We’ve added a second walk-in cooler and freezer, as well as a blast chiller that chills things very fast, so we don’t have to worry about temperature control. We wanted to give [the cooks] space they need to feel great about what they’re doing; it’s important.”

Crosson has unveiled re-imagined menus for breakfast, lunch, and dinner. Each menu is a tribute to California’s seasonal bounty and a continuation of A.R. Valentien’s steadfast farm-to-table philosophy. “We do everything from scratch,” pointed out Crosson, adding the restaurant intends to add a weekend brunch in the “near future,” offering guests the opportunity to “eat pancakes at 2 p.m.” if they like.

Crosson said Valentien’s revamped menu is designed to “change with the seasons and embodies our commitment to local sourcing.” She added, “We’ll be changing our menu all the time. We’ll take the best ingredients from farmers at any given time in our area to make sure we’re getting the best on our menu.”

Sample dishes from Valentien’s 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 desserts like Chèvre cheesecake with blueberries, red wine, and pink peppercorn Chantilly.

Crosson has also unveiled 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.

A.R. Valentien’s acclaimed wine program also enters an exciting new chapter, introducing Schuyler Munroe, advanced sommelier and new restaurant manager. 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.

The experience at A.R. Valentien extends far beyond the plate. Whether dining al fresco amid 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 and a dramatic bonsai centerpiece, all designed to enhance the dining environment while honoring the property’s heritage.

The restaurant’s reconfiguration has enhanced its charm without altering its basic appeal.

“A.R. Valentien is a classical institution, and it’s got a great feel and style,” Crosson said. “It’s hyper seasonal, very upscale, and accessible to everyone in an atmosphere where you get impeccable service with beautifully designed plates and beautiful views. And you can come wearing tennis shoes, or your best suit and nicest dress. We’re excited to be back, and we’re focused on the menu and ensuring that every dish is stellar and speaks for itself.”

A.R. VALENTIEN

Reservations are now available for breakfast, lunch, and dinner. For more information, visit lodgetorreypines.com/ar-valentien.