Rancho Valencia recently became an Auberge Resort, one of a handful of prime and unique properties.  With new management also a new chef, C. Barclay Dodge who comes with twenty years of culinary experience from training at the California Culinary Academy to apprenticeships at E Bulli in Spain and Jean Georges and Daniel in New York.  He recently moved from Santa Fe where he was chef de cuisine at Terra, the restaurant at another Auberge property, Encantado Resort.  Beginning June 1, to celebrate the property’s  twentieth anniversary, Dodge will have a $19.89 three-course lunch Chef’s Inspiration menu.  Each day there will be a choice of a soup or an appetizer and only one entrée that will be the chef’s choice.  Some examples of Dodge’s “coastal ranch” cuisine: sardines grilled with argan oil and escabeche of summer carrots; chilled English pea soup with fromage blanc and chive blossoms; and Valencia orange-scented lamb shank with house cut noodles and Moroccan pickled carrots.  Buzz hasn’t tried it yet.   For reservations and information: 858-759-6216.

It’s finally official from the buzz that’s been brewing (and from the looks of the cleared tables, no cloths and no setups), Laurel Restaurant & Bar is reinventing its concept and we hope this time it will include a new name.  Possibly small plates, possibly Italian, and likely we will just have to wait and see what happens in the next few weeks when the redo should be done.

The Marine Room features a number of interesting events including a Monday night lobster dinner for $40 and the thrilling high tide dinners June 19 to 24.  The restaurant offers a Fathers Day dinner as well, and with executive chef Bernard Guillas at the helm, the food is always a treat.

New on Fifth Avenue at Laurel Street, Pizzicato a franchise operation that began in Portland, Oregon. There’s also an Encinitas location. They use fresh local ingredients when possible, and Italian Parmesan too.   Haven’t tried either….While we’re on the subject of pizza, Pizzeria Luigi in Golden Hill currently tops my list with its thinner, New York style crust and quality ingredients.  North Park’s Lefty’s Chicago Pizzeria features thicker crust and equally good toppings along with sandwiches, sausages and pasta and opens its second location mid-June in Mission Hills–on Goldfinch– in the former home of Phil’s BBQ.

Just in time for race season and Wimbleton and the US Open, The Grand Del Mar offers five new cocktails in their Lobby Lounge and The Clubhouse Grill from June 1 to September 7.  Cleverly named for tennis and racing terms (Moonball Pimms Caipirinhi and Bearing Out Breeze, among others) you’ve just got to go try them yourself–especially if you love rum, vodka, Pimm’s Cup and tropical juices–creatively mixed, though not all together.

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