insideKENT Magazine Issue 82 - January 2019 | Page 103

The Lodge at Torrey Pines
Where Mission Bay is more of a laid-back San Diego
beach escape, the AAA Five Diamond Lodge at
Torrey Pines is all you could want and more of great
California wilderness. The tall native pine trees tower
over the refined rustic lodge where luxury meets
comfort. Beyond the hotel lies the beautiful green
of its namesake world-famous golf course that leads
to the Pacific coast beyond, and it is truly
breathtaking.
With sweeping views of the 18th hole of the famous
golf course below and overlooking the Pacific
coastline, our Makinson Suite was an example of
how all suites should be; spacious yet homely, refined
yet comfortable, authentic yet modern. The dark
hardwood floors and furniture were fitting of its
wilderness location, and the huge master bedroom,
walk-in closets, marble and granite bathroom stocked
with fragrant, locally produced toiletries, were fitting
of its luxury tag.
Then there was the adjoining parlor which was
expertly reconfigured to allow us to make use not
just of the in-room dining table (with yet more freshly
baked chocolate chip cookies and milk), but also of
the pull-out sofa bed to become the girls’ room for
the stay.
I could quite happily never have left the suite,
but for the draw of yet more San Diego exploring
and of course Californian cuisine, this time courtesy
of the resort’s signature fine dining restaurant:
A. R. Valentien.
Named after Californian artist A.R. Valentien whose
artwork decorates the elegant timbered
indoor/outdoor dining room, the restaurant offers
a seasonal menu featuring charcuterie, appetizers,
entrées and desserts as well as an acclaimed tasting
menu, inspired by local produce, carefully executed
by head chef Jeff Jackson and his team.
To start were treated to the delicate lamb meatballs
with summer squash, basil pesto and pine nuts; and
the rich flavours of quail with its crisp tempura batter
sat atop arugula, pickled red onions and figs with
the balance coming from gorgonzola and sherry
honey vinaigrette. Our entrées delivered the freshest
wild king salmon with crispy skin, duck fat potatoes
and chanterelles, and the beautifully presented
Liberty duck breast with roasted grapes, gnocchi,
anise hyssop and pine nut purée.
Demonstrating that fine dining can be family friendly,
the children were able to sit back and enjoy freshly
prepared chicken strips with ranch dressing and fries,
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