A.R. Valentien

A Craftsman-style dining room inside The Lodge at Torrey Pines, its metal-strap beams and stained-glass lanterns built as a tribute to early-1900s arts and crafts architecture, holds the seasonal menu Executive Chef Jeff Jackson builds around local farms and fishermen. Beyond the windows, the terrace overlooks the 18th hole of Torrey Pines Golf Course and the Pacific past it. Reservations run through an online system or a direct line to the restaurant. The kitchen turns out dishes like silky chicken liver pate cut with pickled vegetables and a bistro-style duck confit finished with seasonal fruit.