Cuisine:

• French
• Californian
• Others

Vincent's Sirino's Description:
We have long considered chef Vincent Grumel as ranking among San Diego's most brightly burning culinary lights, and are delighted by his work at this small pied-à-terre on a pleasant downtown block of old Escondido. Grumel offers his guests classics like seared foie gras with caramelized apples and port wine sauce, escargots baked in garlic-herb butter under a puff pastry crown, and Carlsbad moules steamed in garlic, herbs and white wine. But there are also fine dishes like crab cakes with an elaborate sherry-cream sauce flavored with herbs, lemon, capers and sun-dried tomatoes. Among main events, the ultra-savory confit de canard continues as the centerpiece of an entrée list that includes traditional Beef Wellington, porcini-dusted salmon over truffle risotto, a richly garnished veal chop, rack of lamb, and a notable pepper steak served with frites. Grumel's desserts always shine, including the chocolate mousse-Bavarian cream, and his childhood favorite, pithiviers, from the region in France---frangipane enclosed in puff pastry, served warm with crème anglaise and berry coulis.


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