Torrey Pines Lodge
CHALLENGE The design challenge was to transform a
75-room 1960's motel into a luxurious 175-room resort environment that
authentically reflects the California Craftsman style of architecture,
with a contemporary feel of elegance and warmth.I spent the two wonderful nights at the Lodge on Torrey Pines last week.
It was truly a treat after having stayed at another hotel in San Diego
on business before arriving at this magnificent resort.I was
greeted by the most welcoming gentleman at the door. The rest of the
staff was just as warm and friendly. My room overlooked a wonderful
garden and the bed inspired me to reconsider what I have at home.Dinner
at the Valentien restaurant was magnificent and a chance to meet the
chef was inspiring. I experienced the best massage ever at their spa. I have only words of praise and the promise to be back with my fiancé.Room Tip: Room 433 had a fantastic view of the garden
The Lodge's signature restaurant, AR Valentien, features fresh,
innovative California cuisine served in a breathtaking setting
overlooking the golf course and Pacific coastline. Executive Chef Jeff
Jackson uses only the best local provisions, and the menu changes daily
depending upon what's offered at local farmers' markets, as well as from
other local growers, ranchers and fishermen. Dishes are prepared with
minimal handling and in simple combinations to let inherent textures and
flavors shine through. The restaurant's wine list features California
wines exclusively, including a variety of boutique wineries from
throughout the state. AR Valentien takes its name from Albert Robert
Valentien, an early 20th-century Impressionist and one of San Diego's
greatest artists, and features one of the largest collections of his
early works in ceramics, watercolors and oils. Like The Lodge itself,
the 90-seat restaurant is a tribute to Southern California heritage and
Craftsman architecture, as well as an elegant setting for intimate
dining.
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