A.R. Valentien
Taking advantage of the best that California has to offer: a magnificent setting, superior produce, indigenous Craftsman-style architecture and the rich history of California Impressionism, A.R. Valentien is the latest and brightest entry into the Southern California dining scene.
Featured In
Executive chef Kelli Crosson has put her stamp on A.R. Valentien’s farm-to-table and nose-to-tail concept, which it’s advocated for for more than two decades when the idea first started taking hold in the industry. Refined French cuisine and newly imagined classics are the mainstays, from Braised Veal Cheek Persillade with walnut, pickled pearl onion, and brown butter celery root to the noteworthy Roasted Liberty Duck Breast and Confit Leg over potato dumplings, sheep's milk feta, fava beans, friseé and preserved kumquat.
How to book: Walk-ins are accepted if seating is available.
More From Thrillist
