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CAN A FRENCH GUY REDEFINE huevos rancheros? Pascal Vignau makes the effort on the “Breakfast All Day” menu served Sundays at Chandler’s (pictured above), the casual but very up-market restaurant at the new Hilton Carlsbad Resort & Spa. Chandler’s delimits “all day” as 11 a.m. to 2:30 p.m.; and given the truly magnificent ocean view across Carlsbad Boulevard, there’s no reason to dawdle getting there. Portly and paternal, Vignau is both solidly experienced (long service with Four Seasons Hotels, chef/proprietor of Savory in Encinitas, which he sold to take on Chandler’s) and the antithesis of today’s celebrity toque wearers. Since entrée prices include an appetizer, a basket of freshly baked mini-pastries (ravishing jam Danishes, flaky raisin rolls) and coffee, spending $19.75 for a dome-shaped construction of huevos rancheros doesn’t seem a splurge. It rises from a base of corn tortillas through layers of crumbled chorizo, creamy beans, chunky salsa (the server cautioned “spicy,” even though he knew better) to over-easy eggs whose yolks run into the dish like a saffron-tinted sauce. Very nice, and suitable for service along the Seine. Nice menu, too: Starters like roasted-beet salad, a tomato-burrata cheese combo and yogurt “parfait” precede big plates of bacon-wrapped pork loin with poached eggs and hollandaise, lobster-and-shrimp tacos and duck confit hash. Orange-lemon crepes occasionally supplement a long dessert list that inspires the desire to patrol the beach afterward...

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IF YOU AWAKE DAZED AND CONFUSED because you apparently slept under a table at Anthology, you’re in luck if it’s Sunday morning. Just climb into a chair, order a “Dazed and Confused” and read the brunch menu while sipping a spirited slosh of mango-melon vodka, green Chartreuse, kiwi puree, citrus juices, honey and soda. If a nightclub seems an unlikely brunch destination, Anthology delivers with sweet-savory dishes like griddled zucchini bread with berry compote, and Brie-stuffed French toast with cardamom-flavored topping and maple syrup. Weird, but it works, both as an eye-opener and a substantial breakfast. Classic and pleasant: a truly fluffy omelet with Dungeness crab, forest mushrooms and sauce bearnaise and hearty steak-and-eggs with hash browns...

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BREAKFAST BUFFETS often seem design-
ed for individuals intent on stuffing themselves silly, but a deeper intelligence informs the morning spreads at Marina Kitchen, the new, waterfront Marriott Marquis restaurant that crams an unexpected amount of local appeal into its several spacious rooms. “The goal was to not offer a typical breakfast,” says executive chef Aron Schwartz. “That’s why we offer dim sum, and all the eggs are made to order.” There are also, most remarkably, an oatmeal bar whose myriad garnishes run from dried cherries to agave and flax seeds and, more tempting, a breathtaking bakery station with excellent croissants, brioche cinnamon rolls, artisan breads — you name it. A line cook cheerfully will whip up a plate of bacon and eggs, but cheese, fruit and charcuterie stations sing seductive Siren songs...

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CAN A CHICAGO GUY COMPOSE copacetic
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ODDLY ENOUGH, old-timey buttermilk cakes and the same hash are weekend brunch stars at Giuseppe Ciuffa’s new “wow-what-a-view” Caroline’s Seaside Cafe, on the far right side of La Jolla Cove by Scripps Pier...


DISH: By David Nelson • Photography by Martin Mann

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I first heard about the University of San Diego’s Women PeaceMakers program in 2010 from Sigrid Tornquist, an editor and writer from Minnesota. Each year since 2003, the program has selected four women peacemakers from around the world for an eight-week residency at the John B. Kroc Institute for Peace and Justice. Each is paired with a writer and documentary film team to record her story.
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