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Vincent's Restaurant Review: We have long considered chef Vincent Grumel as ranking among San Diego's most brightly burning culinary lights, and enjoy his work at this small pied-à-terre on a pleasant downtown block of old Escondido. Grumel prepares classics like Brie en croûte with fig chutney, and house-made ravioli stuffed with mushrooms in a Cognac mushroom sauce. But there are also dishes like crab cakes with an elaborate sherry-cream sauce flavored with herbs, lemon, capers and sun-dried tomatoes to consider. Among main events, the savory confit de canard continues as the centerpiece of a list that includes traditional beef Wellington as well as rack of lamb in an herb-garlic pan sauce. Linger over a leisurely lunch of tartines, perhaps turkey with a creamy blue cheese spread and caramelized onions, or pepper-crusted roast beef accented by horseradish cream sauce. Grumel's desserts always shine, including the chocolate mousse-Bavarian cream, and his childhood favorite, pithiviers, frangipane enclosed in puff pastry, served warm with crème anglaise and berry coulis. Peruse the wine list slowly, or ask for a recommendation for an appropriate bottle.