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WINEormous at Voncent'sIt’s easy to miss Vincent’s on Grand in Escondido. I drove right past it. Tucked away on a quiet street, Vincent’s is a cozy French bistro. The first thing to hit you are the heavenly smells. I was seated at a corner table near the front window with a view of the street and the restaurant. Vincent’s is celebrating San Diego Restaurant Week with a three course menu for $30. Restaurant Week items are indicated by a knife and fork next to them on the menu.

WINEormous at Voncent's

Kale, Roasted Delicata Squash and Farro Salad

The choices aren’t easy because everything sounds so good! For my starter, I opted for the kale, roasted delicata squash and farro salad. This lovely salad was topped with Julienne pears and toasted pecans and tossed in a white balsamic-pear vinaigrette. Hearty and delicious, I had to stop my self from finishing it because I knew much more was coming. What I wasn’t expecting was another item from the starters, soups and salads menu, fried cauliflower & lemon vinaigrette. I smiled politely when they served it as I’m not a big fan of cauliflower. This, however, was sublime. The vinaigrette was one of the best I have ever tasted and it was tossed with toasted cashews and currants.

WINEormous at Vincent's

Veal Osso Buco Milanese

The entrée selection was another tough choice. It’s hard to say no to coq au vin in a French restaurant, and I was tempted by the salmon with hazelnut relish and the pork chop Tuscany, but I went for the veal osso buco Milanese. Slow roasted in veal stock, this fork tender veal had garlic, carrots, tomatoes, crimini mushrooms and herbs and was accompanied by house-made wide noodles and green beans.

For dessert, Chef Brandon Hunsaker insisted I go off the Restaurant Week menu and try their renowned Bavarois au Chocolat. This work of art consists of layered Bavarian cream and is topped with a warm Swiss chocolate sauce and hazelnuts.

WINEormous at Vincent's

Bavarois au Chocolat

WINEormous at Vincent's

Lisa Grumel and Chef Brandon Hunsaker

Vincent’s wife Lisa Grumel and Chef Brandon stopped by to greet me at the end of this fabulous meal. The hospitality is top-notch and you won’t find better, more satisfying food anywhere. You have plenty of choices for Restaurant Week. I recommend you make Vincent’s one of them. Open Tuesday through Saturday from 5:00 until close, Vincent’s is located at 113 W. Grand Avenue in Escondido. For reservations call 760 745-3835.

Tom Plant launched WINEormous in 2009 and is a member of the International Food Wine and Travel Writers Association. Based in Temecula, California, he offers intimate winery tours for no more than seven people. Tour details and pricing are available at www.temecula-tours.com. Call now to book your Temecula Winery Tour at (951) 907-9701. Ask about special discounts.

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