With the plate their canvas (and produce their paint) A.R. Valentien chefs turn out culinary masterpieces

By Will Parson

Don’t let the Lodge at Torrey Pines’ kilt-wearing doormen fool you; there’s a distinctly Californian feel at A.R. Valentien. The Lodge itself pays homage to the California Craftsman Movement, and its signature restaurant takes its name and inspiration from Albert Robert Valentien, an early 20th century Impressionist and San Diegan.

Valentien’s open-air landscapes adorn just about every wall. Complementing the California cuisine — steeped heavily in local ingredients — the artwork brings guests closer to the fertile soil of San Diego’s farms.

Sit outside to get a closer look at the 18th hole at Torrey Pines. Photos Will Parson

The clientele consists of more locals than you’d expect for a hotel restaurant outside of downtown La Jolla, and the seafood on the dinner menu is particularly popular. It’s currently represented by White Bass, Maine Lobster, Wild King Salmon and Guerrero Negro Scallops. And the surest way to appreciate executive chef Jeff Jackson and chef de cuisine Tim Kolanko’s farm-to-table approach is with the weekly outdoor Artisan Table dinners.

The restaurant gets most of its produce deliveries on Thursdays, so every Thursday morning the chefs create a four-course menu based on the best ingredients of the day. Only when roughly a dozen guests are seated outdoors on the deck do they find out what they will be having for dinner. “It’s fun for me to … be able to go to the Artisan Table and say ‘Hey, I shook this farmer’s hand this morning an hour after he pulled this lettuce out of the ground, and that’s what you’re getting tonight,” said Kolanko.

Guerrero Negro Scallops with Creamed Corn, Fried Green Tomatoes, Padrón Peppers and Espellete.

A bit of culinary adventure is a by-product of having an exceedingly fresh menu. The idea is to show off the best ingredients San Diego has to offer that day, and the intimate family-style setting lets the chef talk with guests about every bit of their four-course meal. Every communal meal brings guests closer to their food, as well as to the former strangers seated in close proximity.

The typical dining experience at A.R. Valentien is a more traditional affair than the Artisan Table, but still features the same ethos — even if the chef isn’t there to tell about special items, like the fennel pollen that Point Loma Farm harvested singularly at Kolanko’s request. It’s not too far of a stretch to imagine the food on your plate came from a place like the landscape hanging above your table.

Summer Squash and Ricotta Gnudi with Fremont Tangerine and Arugula Pesto

A.R. Valentien

Address: 11480 North Torrey Pines Road

The Vibe: Fertile, Warm, Californian

Signature Dish: Guerrero Negro Scallops

Open Since: 2002

Hours: Breakfast: 7:30-11:30 a.m. Saturday and Sunday; Lunch: 11:30 a.m. to 2:30 p.m. Monday–Friday, noon to 2:30 p.m. Saturday and Sunday; Dinner: 5:30-10:30 p.m.

Web: www.arvalentien.com

Phone: (858) 777-6635

Reservations: Mandatory

Patio Seating: Yes

Take Out: No

Happy Hour: Not Available

On The Menu Recipe

Each week you’ll find a recipe from the featured restaurant online at lajollalight.com. Just click Get The Recipe at the bottom of the story.

This week: A.R. Valentin’s: Guerrero Negro Scallops with Creamed Corn, Fried Green Tomatoes, Padron Peppers, Espellete

Get The Recipe

Get The Recipe

Related posts:

  1. Garden goodness inspires Chef Knibb’s menu at Nine-Ten in La Jolla
  2. Nobody does fresh, fun and fancy California fare quite like Blanca
  3. Waves ho! The ‘ultimate in seaside dining’ describes La Jolla’s famed Marine Room
  4. On the Menu: For fun, food and friends it’s a night at Beaumont’s Neighborhood Eatery
  5. On the Menu: Diners get Old World Italian favorites in a sophisticated setting that’s La Jolla Manhattan-style

Short URL: http://www.lajollalight.com/?p=45780

Posted by Staff on Jul 13, 2011. Filed under Food, Restaurants. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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