A R Valentien   

A view of rolling green hills dotted with Torrey pines and the ocean in the backdrop persuades most people that their dinner was as first-rate as their view. That won't happen at A.R. Valentien. Granted, the high wooden-beamed ceilings and handmade stained glass lanterns are attractive. And, named for the early California artist, the restaurant is home to many of his paintings and vases, but the true art at A.R. Valentien is the food. Executive chef Jeff Jackson is a bit of a vegetable Nazi and only allows seasonal prime produce on the menu. Because of this decree, the entrees change to complement the vegetables. Menu favorites include the appetizer of tuna carpaccio with horseradish and crispy capers. Entrees such as the braised veal cheeks and the filet mignon can be seen on many tables any night of the week. For dessert, try panna cotta with strawberry jelly and strawberry sorbet. The prices are on the exorbitant side, but fortunately the wine list won't hit your wallet as hard.