One of the city’s top restaurants just got significantly better. The Lodge at Torrey Pines’ signature restaurant, A.R. Valentien, already has a gold-standard rep under tip-to-tail chef Jeff Jackson and chef de cuisine Kelli Crosson. Now Olivier Bioteau has joined the team.
Bioteau was the chef-owner of one of San Diego’s most beloved French bistros, Farmhouse Café. For years, people had begged him to move to a larger space, since getting a table was an exercise in patience and off-hour craftiness. Earlier this year, he seemed to be doing just that—closing the bistro, taking a few months off to travel, and promising to open a bigger Farmhouse Café when he returned.
Now he’s back. Instead of opening a newer, bigger Farmhouse, he’s taken a job as chef tournant for A.R. Valentien. For Bioteau, it was about finding balance in life as a chef. Running your own restaurant can significantly beat the tar out of you. It takes you away from cooking. The financials to start anew are intimidating. He explains:
Why The Lodge?
It’s rare to get an opportunity to cook there. It’s a privilege and an honor to work with Jeff Jackson. He’s an old-school French chef. He’s awesome. He asked me, ‘What happens if someone gives you a half million dollars to open up your own place?’ And I said, ‘No, when I make a decision, I make a decision. I’m not going to bounce around. I’m going to be here for a while.’
What happened to the plans of opening a bigger Farmhouse?
While we were traveling, we had a broker looking for new places. We had a spot in North County, but it was over $5 a square foot and you had to build a restaurant from the ground up. We don’t have the kind of financial backing. Same thing with a spot in Little Italy. We also put in an offer at the restaurant at Inn at the Park in Hillcrest, but never heard back.
Was there an element of burnout owning your own place?
The restaurant business is tough. For a small place like Farmhouse, it was just me and my wife. We did everything ourselves. We did it the hard way. I wasn’t doing much cooking anymore. I was doing paperwork and dealing with employees and putting out fires. I was beat up. I had to go see a doctor. I’ve had my own cooking classes, I’ve been on TV, I’ve had my own restaurant. The Farmhouse was an amazing experience. I made some great friends. But right now I don’t want any of that. I’m just trying to find the best balance in my life and have fun cooking again.
So is Farmhouse done-done?
We haven’t given up. But I’m going to be at The Lodge for a good while.
The decision officially makes The Lodge a talent monopoly. Time to make a reservation.
Jackson and chef de cuisine Kyle Wiegand created a whole new menu for The Grill, part deux, and it’s focused around a six-foot, custom wood-fired grill with a diner-facing fireplace. The grill is six-foot, so is the oven, and there are two rotisseries. It continues the San Diego movement of open-fire cooking, and takes it to a whole new level. San Diego grill master Phil Roxworthy designed it all.
The redesign added five outdoor fire pit tables, an overhead wooden trellis, craftsman teak furniture and more than doubled the capacity of the space that overlooks the Torrey Pines Golf Course.
The new menu will have classics like Jackson’s famed Drugstore Burger, plus a spin on the Monte Cristo (wood-roasted turkey, applewood ham, gouda on raisin brioche with strawberry-green pepper jam); an oak-grilled tri-tip done Santa Maria style with pinquito beans, salsa, home made steak sauce and grilled bread; and a hot smoked black pepper salmon with peperonata and crispy polenta.
Wiegand is a home brewer and member of the San Diego Brewers’ Guild, so his 12 San Diego crafts on tap should always be solid. He’s also planning a series of seasonal beer collaborations (first is Sept. 21 with Alesmith Brewing). The wines will showcase some of Baja’s top, and craft cocktails are also on offer (blood-orange mojito, jalapeño margarita, a “local” mule, a boulevardier, etc.)
It’s open today. Serving breakfast, lunch and dinner every day from here on out. 11480 North Torrey Pines Rd. 858.777.6641.
Now please enjoy the first known photos of the brand spanking new Grill.
Lean protein, not-lean dessert at Oceana Coastal Kitchen
By Troy Johnson
Evans Hotels recently put $2.1 million into renovating their signature restaurant at the Catamaran Resort. It needed it. The Catamaran was that beloved local spot in Pacific Beach that felt left behind in the Magnum P.I. tropical white-guy era. Along with a pretty stunning floor-to-ceiling jellyfish aquarium in the middle of the restaurant, the renovation maximized the outdoor space overlooking Mission Bay and added a significant raw bar. For the new Oceana Costal Kitchen, they pulled in Steven Riemer, a vet of their other high-end restaurant A.R. Valentien at the Lodge at Torrey Pines.
I had a lunch there recently, and identified a sure-fire way to milk a perfect experience from the new attraction. Now that America has decided that bread or carbs of any sort lead to a form of bodily hell, the first portion of this plan fits perfectly into any diet. The second half throws all that out the window in a gluttonous pursuit of joy. So go, sit on the patio, and order:
YELLOWTAIL CRUDO: This dish relies on some supremely sourced raw yellowtail. Silky, lean and delicious. It’s then lightly bathed with aguachile, which is a chile-lime ceviche style that originated in Sinoloa, Mexico. Chef then adds some avocado for a healthy fat component and some mildly pickled radishes. One of the better crudos I’ve tasted.
NEW SCHOOL BANANA PUDDING: That’s right. You ate light and responsibly, and now it’s time to maintain balance in the universe by blowing those efforts. This riff on banana pudding has a vanilla cookie crumble, topped with carmelized bananas (one of life’s greatest sweets), with caramel sauce, whipped cream and a little mint. It’s a banana pudding that eats almost like a carrot cake.
Catamaran Resort unveils its new $2.1 million restaurant
By Troy Johnson | Photography by Paul Body
There’s a fine line between being “a classic” and being a little behind. When you’re an iconic property like Catamaran Resort in Mission Bay, the challenge is deciding when to pull the trigger on a massive overhaul. Reupholstering chairs won’t do. We’re talking a $2.1 million reinvention that requires blowing out walls, hiring renowned architects and designers (Kristine Smith Design Studio, who did both Disney’s Grand California Hotel and The Lodge at Torrey Pines), and building an 800-gallon vertical jellyfish aquarium smack dab in the middle of the room. That’s some change. And Feb. 3 marks their soft open when you can see and taste it for yourself. (Note: Soft openings are really rehearsals, so exercise a little patience.)
Named Oceana Coastal Kitchen, the 8,200 square-foot restaurant is the iconic property’s first new dining concept in 30 years, and continues the rise of good food in Pacific and Mission Beaches. They’ve expanded the al fresco seats looking out over Mission Bay, plus a 12-seat private dining room and a 16-seat semi-private room. The chef is Steven Riemer, who put in a decade-plus at the Ritz-Carlton Laguna Niguel before spending seven years as executive sous at The Lodge at Torrey Pines. His menu is being called “a playful take on California cuisine.” If food at The Lodge (owned by the same parent company, Evans Hotels) is any indication of quality, expect top-notch, local, seasonal ingredients. Riemer’s debut menu includes dishes like duck risotto with Japanese squash, Niman Ranch pork chop with goat cheese grits and a California seabass with ancho chile, orange, beets, faro and baby kale. There’ll also be a raw bar and a sushi bar. Pay close attention Riemer’s desserts, since pastry was his specialty at The Ritz. At Oceana he’s got banana pudding, apple empanadas with buttermilk ice cream, espresso brulee and Meyer lemon Rice Krispie treats.
And now for the unveiling. Please enjoy the first known photos of Catamaran’s multimillion-dollar overhaul:
Meet ArtsConnect, UC San Diego’s Invitation to SoCal Arts Lovers
ArtsConnect brings those experiences into view, helping residents discover what they can see, hear and create at UC San Diego while experiencing the campus in a new way.
Ask most people what UC San Diego is known for, and the arts may not be the first answer. Yet this fall, San Diegans can watch Ghostbusters with a live orchestra, try their hand at glassmaking and wander among more than 20 works of public art woven throughout the university’s La Jolla campus.
ArtsConnect brings those experiences into view, helping residents discover what they can see, hear and create at UC San Diego while experiencing the campus in a new way.
Courtesy of UC San Diego | Photo Cred: Erik Jensen
“The arts are at the heart of UC San Diego’s student-centered mission and vision,” says Alysson Satterlund, Vice Chancellor for Student Affairs and Campus Life. “Whether creating, participating in, or experiencing performances, the arts are essential to a healthy and truly fun Triton student experience.”
That invitation often begins where the arts intersect with other fields.
“Some of the most innovative work and discovery happen where disciplines don’t usually share a stage,” says Cristina Della Coletta, Dean of the UC San Diego School of Arts and Humanities. “So through our unique intersection of the arts with science, technology, and medicine, we are improving lives, physically and emotionally.
Take The Inaudible Ocean, a collaboration between Department of Music Professor Lei Liang and Scripps Institution of Oceanography Assistant Project Scientist Josh Jones. Over eight years, the pair recorded earthquakes, ship noise, whale songs and other sounds in remote underwater locations. They transformed those recordings into a live music experience that allowed audiences to hear the ocean in an entirely new way. The work premiered on campus in May and continues to evolve.
The arts also connect the campus to the global art world and diverse perspectives. Chief Campus Curator Jessica Berlanga Taylor recently curated the Mexico Pavilion at the 61st Venice Biennale, featuring RojoNegro, the collective formed by Noé Martínez and María Sosa. The collective will unveil a compelling new permanent installation for UC San Diego’s celebrated Stuart Collection later this fall.
ArtPower offers another easy entry point, bringing touring performers to venues including the outdoor Epstein Family Amphitheater and the intimate Loft. The nearly three dozen performances featured through its 2026-2027 season span music, dance, film, theater and conversation.
Among the fall highlights is Ghostbusters in Concert on Sept. 25, pairing the beloved 1984 film with a live performance of Elmer Bernstein’s score. Tickets start at $35, and the amphitheater is located next to the UC San Diego Blue Line trolley station.
“Every member of our community should have access to world-class art, so we work hard to remove the barriers that stand in the way,” says Colleen Kollar Smith, executive artistic director of the Campus Performances and Events Office. “That means affordable ticket prices, and performances, voices and experiences where people see themselves reflected on stage and know they belong.”
The arts at UC San Diego are not only something to watch. The Craft Center offers public classes and workshops in ceramics, jewelry, woodworking, culinary arts and even surfboard shaping. At the new Glass Center, beginners and experienced makers can explore glassmaking through classes, demonstrations and studio experiences.
Whether you want to attend a performance, make something yourself or spend an afternoon exploring public art, there is an easy way in. And the invitation extends well beyond students and alumni.
Kollar Smith says it best: “Visit, participate, spectate or create. You’re invited, and we hope you’ll connect with us soon.”
The Best Food & Drink Events This Month: September-October 2014
Simply one of the best food events in San Diego, held on the lawn at the Lodge at Torrey Pines. The Lodge and A.R. Valentien chef Jeff Jackson were among the first in San Diego to really adopt local foodways, and Celebrate the Craft is dedicated to those area people who make good food and drink—farmers, ranchers, vintners, brewers, you name it. Chefs include Jackson, Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Nathan Coulon (True Food), Antonio Friscia (Don Chido), Christian Graves (Jsix), Matt Gordon (Urban Solace), Jason Knibb (Nine-Ten), Javier Plascencia (Romesco, Mision 19), Carl Schroeder (Market), Andrew Spurgin (Bespoke Event and Menu Design), Brian Sinnott (ex-1500 Ocean), Monica Szepesy (Q’ero), Brian La Bonte (Miho Gastrotruck) and Katie Grebow (ex-Café Chloe). Wineries include Brewer-Clifton (Santa Barbara), Falkner (Temecula), Far Niente (Oakville), Joseph Phelps (Napa), Paradigm (Napa), Palumbo (Temecula), Robert Craig, (Napa), Tablas Creek (Paso), etc.
Sriracha Festival
WHEN: Sept. 20, 2-6PM
WHERE: Liberty Station, Luce Court & Legacy Plaza, 2641 Truxtun Rd.
Sriracha. Everyone except those who live within sniffing distance of its factory loves the potent hot sauce. It’s to this generation what Tabasco was to the previous one. And now Randy Clemens, beer writer and author of the Sriracha Cookbook series, has partnered with Food GPS to throw the city’s first Sriracha Festival. Chefs from Aqui Es Texcoco, The Bellows, Gang Kitchen, Hash House A Go Go, The Patio, Slater’s, Stone Brewing, Supernatural Sandwiches, Urban St. Brewing, Urge Gastropub and Wow Wow Waffle will serve their best rooster-sauce creations. Drinks from Iron Fist, Stone Brewing, Portola Coffee Lab and Los Angeles Ale Works will also be on hand.
Autumnal Equinox Dinner at Suzie’s Farm
WHEN: Sept. 20, 5PM-10PM
WHERE: The Grove at Suzie’s Farm, 2570 Sunset Ave., South San Diego
Suzie’s Farm grows good food. They’re also very good at getting San Diegans interested in farm culture and grow life. Only good things. For their fourth annual Autumnal Equinox Dinner they honor the turning of the season and give a little thanks to the summer harvest with a four-course meal on the farm, paired with beer and wine. This year’s meal will be cooked by Ryan Johnston, the excellent chef of Whisknladle (and its casual offshoot, Prepkitchen). If you’ve never had a dinner on a farm as the sun goes down, it’s a life-affirming moment. This is a chance to do that.
The Best Food & Drink Events This Month: September-October 2014
Simply one of the best food events in San Diego, held on the lawn at the Lodge at Torrey Pines. The Lodge and A.R. Valentien chef Jeff Jackson were among the first in San Diego to really adopt local foodways, and Celebrate the Craft is dedicated to those area people who make good food and drink—farmers, ranchers, vintners, brewers, you name it. Chefs include Jackson, Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Nathan Coulon (True Food), Antonio Friscia (Don Chido), Christian Graves (Jsix), Matt Gordon (Urban Solace), Jason Knibb (Nine-Ten), Javier Plascencia (Romesco, Mision 19), Carl Schroeder (Market), Andrew Spurgin (Bespoke Event and Menu Design), Brian Sinnott (ex-1500 Ocean), Monica Szepesy (Q’ero), Brian La Bonte (Miho Gastrotruck) and Katie Grebow (ex-Café Chloe). Wineries include Brewer-Clifton (Santa Barbara), Falkner (Temecula), Far Niente (Oakville), Joseph Phelps (Napa), Paradigm (Napa), Palumbo (Temecula), Robert Craig, (Napa), Tablas Creek (Paso), etc.
Sriracha Festival
WHEN: Sept. 20, 2-6PM
WHERE: Liberty Station, Luce Court & Legacy Plaza, 2641 Truxtun Rd.
Sriracha. Everyone except those who live within sniffing distance of its factory loves the potent hot sauce. It’s to this generation what Tabasco was to the previous one. And now Randy Clemens, beer writer and author of the Sriracha Cookbook series, has partnered with Food GPS to throw the city’s first Sriracha Festival. Chefs from Aqui Es Texcoco, The Bellows, Gang Kitchen, Hash House A Go Go, The Patio, Slater’s, Stone Brewing, Supernatural Sandwiches, Urban St. Brewing, Urge Gastropub and Wow Wow Waffle will serve their best rooster-sauce creations. Drinks from Iron Fist, Stone Brewing, Portola Coffee Lab and Los Angeles Ale Works will also be on hand.
Autumnal Equinox Dinner at Suzie’s Farm
WHEN: Sept. 20, 5PM-10PM
WHERE: The Grove at Suzie’s Farm, 2570 Sunset Ave., South San Diego
Suzie’s Farm grows good food. They’re also very good at getting San Diegans interested in farm culture and grow life. Only good things. For their fourth annual Autumnal Equinox Dinner they honor the turning of the season and give a little thanks to the summer harvest with a four-course meal on the farm, paired with beer and wine. This year’s meal will be cooked by Ryan Johnston, the excellent chef of Whisknladle (and its casual offshoot, Prepkitchen). If you’ve never had a dinner on a farm as the sun goes down, it’s a life-affirming moment. This is a chance to do that.
Island travel tips to help you and your family plan the perfect getaway
Hawai‘i is perhaps the most famous vacation destination in the world, welcoming 8 million visitors annually to an eight-island archipelago with a permanent population of only 1.3 million. But despite Hawai‘i’s popularity, it’s delightfully easy to stake out a small piece of paradise all your own, and define your family’s visit as you see fit. Whether you are hikers, sunbathers, swimmers, or wine-and-diners, whether you prefer beach lazing or star gazing, there is a perfect place for you and your family in these sunny, solicitous isles.
