by Frank Sabatini Jr.

—[ hot eats ]—

“People tell us all the time that they feel as though they’ve walked into a cozy restaurant off a street in Paris,” says Lisa Grumel, wife of the namesake chef and owner of Vincent’s. This culinary charmer, located in the heart of Escondido, has been providing foodies with a taste of warm European comfort since 1993. The French-born chef maintains a menu of classic dishes from his native country, boosted by fresh California ingredients and further complimented by wines and champagnes from French regions. An additional prix fixe menu called “trios et trios” changes weekly, allowing guests to choose from three different appetizers, three entrees and three desserts, from 5 to 6 p.m., three days a week.

—[ chef trick ]—

Strawberries are at their sweetest in mid-spring. While waiting for the ripest bounties, start with a basket of the berries and cut each one in half. Toss them in a bowl with one teaspoon of sugar and a teaspoon of balsamic vinegar. Let stand at room temperature for about 15 minutes. To pep them up even more, add a few sprigs of mint or finely minced basil, which go surprisingly well with strawberries whether you eat them plain or serve them over ice cream.

— Vincent Grumel

113 W. Grand Ave., Escondido • 760-745-3835