Addison at The Grand Del Mar, the latest Doug Manchester creation just off Highway 56, is quite simply, unlike any property here in San Diego. Massive in scale, the stand alone restaurant almost feels like a lavish hotel with its high and ornate ceilings, intricate stone and woodwork, archways, porticos and views of the golf course. Named after a 1920′s Florida architect, Addison Mizner, the restaurant and its decor encompass much of Mizner’s work in Florida according to a book on Florida architecture given to the media. Buzz does wonder what the big deal is with Florida architecture in southern California…how did “Papa” Manchester become so entralled with Addison Mizner?

While we’ve not yet had a meal there, the menu is short as the restaurant gets up to speed with five entrees and five pre courses ranging in price from $14 to $46 and a six course tasting menu for $95. Some menu items: prawns with lemon-lime jam, white nectarines and sweet garlic confit, and bass with bacon-lobster fricassee, arugula and preserved lemon.

Buzz loved the staff who are trained in the European style of attentiveness and knowledge without being intrusive to the diner. The wine selection of nearly 2000 bottles is run by sommelier Jesse Rodriguez who arrived fresh from Thomas Keller’s French Laundry. Management’s attention to details was noteworthy though the simplicity of the three page menu was marred by three glaring typos that we trust have been corrected. Addison, 5200 Grand Del Mar Way, 858-314-1900, Dinner only, Wednesday through Sunday.

For an enjoyable and very intresting evening–beyond the usual wine dinners that many restaurants offer–1500 Ocean at the Hotel Del Coronado offers something different in October and November. Their first one in September was great fun that included a buffalo milk mozzarella tasting with the owner/cheesemakers at Bubalus Bubalis (Latin for water buffalo) and the owners/growers of Crows Pass Farm Organic Produce.

Join their Octoberfest beer dinner on October 3. Quaff samplings from local breweries, Karl Strauss and Stone Brewing Company, while you enjoy Chef Jason Shaeffer’s favorite family recipes in a menu that matches well with the beers. To go with the spirit of a beerfest, food will be served family style at the table…No oompah music however, just the sound of the waves at the beach and some very good food.

On November 7, the farmer, the vintner and the chef get together for an evening of tastings and special menu. Shaeffer, along with one of his local farmers who supplies produce to him, and winemaker Chuck Carlson of Curtis Winery will be on hand for the evening.

Both dinners are $75 with limited seating. Reservations are a must at 619-522-8490, www.dine1500ocean.comhttp://www.dine1500ocean.com

Rancho Bernardo Inn’s Chef de Cuisine of Il Bizcocho, 27 year-old Gavin Kaysen, will represent the United States in Lyon, France in January,2007 where hel competes for top honors against chefs from 22 countries to be the first American to win the Bocuse d’Or World Cuisine top honor.