Kitchen 1540 at L’Auberge Del Mar has unveiled a delectable menu by new executive chef Scott Thomas Dolbee. The San Dieguito alum embarked upon his culinary career at age 18 at Ritz-Carlton Laguna Niguel, and his resume grew to include Manele Bay Hotel in Hawaii, French 75 in Laguna Beach, and Four Seasons Resort Whistler, where he helped earn Canada’s only Five Diamond distinction, to name a few. “I’m thrilled to return to Southern California, and especially to a property that has such great culinary momentum,” says Dolbee, who utilizes modern techniques with molecular accents. Oyster tartare three ways? Abalone from sustainable sources? Yes please. (858/793-6460, www.laubergedelmar.com)   MIA STEFANKO