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From working beside farm-to-table trailblazer Jeff Jackson in the 2010s to her current role as Executive Chef, Crosson has played a key role in upholding and advancing A.R. Valentien's forthright ethos. at includes maintaining a trained eye toward sustainability, a staunch adherence to seasonality, and the sourcing of ingredients from local farms, ranches, and fisheries, with many of which the restaurant has enjoyed relationships spanning well over a decade. Plenty of San Diego restaurants do the same, but it wasn't always that way, and A.R. Valentien was one of the major forerunners that established a blueprint for others to follow. Doing things the A.R. Valentien way isn't easy, but it pays off, especially for guests. e quality of the ingredients — particularly fruits and vegetables — is regularly incredible. Everything is in season and at the peak of freshness. Juicy berries pop, corn kernels burst with sweetness, and herbs go beyond garnish fare with their striking vibrancy. ose components are matched with finely honed skill and impressive restraint, with toques eschewing out- there gastronomy and smoke and mirrors; instead applying solid technique to coax the best out of produce and proteins. Crosson and her team have fine-tuned this successful approach over the years and are now equipped to take it even further thanks to a recent kitchen renovation that resulted in an expanded workspace complete with upgraded equipment, plus the addition of a butcher shop, pastry kitchen, and more. After a brief closure to complete the renovation, A.R. Valentien reopened its doors in May. In doing so, the restaurant presented refreshed menus replete with new, seasonally driven dishes sharing space with fan- favorite holdovers. One of the must-keep mainstays — house-made charcuterie — remains a best bet for starting a meal off right. Again, numerous dining establishments dabble in this area, but A.R. Valentien outright excels at it and, in this critic's opinion, has the best program of any local eatery. A pair of pâtés — chicken liver and duck — can be ordered individually or together. e latter is studded with pistachios that add crunch and earthy butteriness, mix-and-match mustards (tart whole-grain and spicy Dijon), and Cumberland sauce (a reduced red-currant condiment of English origin). Summer-geared appetizers include corn soup with caramel popcorn, and a blackberry salad with candied pecans, triple-cream brie, and a sherry-honey vinaigrette. Sticking around beyond spring are meaty morels served atop a traditional, creamy risotto that's delightfully heavy on the Parm. Meanwhile, shellfish fans can choose from a seared scallop served in brown butter with trout roe or Baja shrimp marinated in Aleppo pepper with Marcona almonds, bright mint, and tender slices of mango. With fresh pineapple syrup, tiki bitters, and fat-washed Kuleana Nanea rum, a mash-up of an Old Fashioned and Polynesian rum drink called Coconut Tides pairs well with the shrimp app. Indulge dining << 62 AUGUST 2025 RANCH & COAST MAGAZINE