A.R. Valentien

The Lodge at Torrey Pines’ signature restaurant provides farm-to-table selections that feature only the freshest local provisions. The menu from Executive Chef Jeff Jackson, a protégé of the famed French chef Jean Banchet, changes daily depending on what’s being offered from local growers, ranchers, and fishermen. Produce arrives at The Lodge from no farther than Paso Robles in central California and only Golden State wines are served, including selections from a variety of boutique wineries. Food is prepared with minimal handling and in simple combinations to highlight the textures and flavors inherent to each element.

Accolades:
2014 Best Hotel Restaurant, Critic's Choice (San Diego Magazine)
2014 Best Restaurant (Ranch & Coast Magazine)