The chef at Twenty/20, Reed Andersen, knew he would be a chef at the age of five. His braised short ribs with the Pinot Noir roasting Jus sauce and a scrumptious creamy polenta with steamed broccolini was divine.
Another favorite was the grilled Hawaiian swordfish with a sweet tomato gazpacho. The fish was rubbed with chili, coffee and cocoa and then grilled to perfection.
We also ordered the grilled wild salmon (see photo) with braised red cabbage, bacon, homemade spring pickles and slightly herbed spatzle. Our waiter recommended a “Boom-Boom” Syrah with the salmon. It went well with the short ribs too.
For dessert, a little tree with desserts as ornaments arrived. There was a little peaches and cream glass, cream Brule, berry cobbler, chocolate mousse, and tiramisu. Fortunately, the portions were small, so we didn’t feel guilty only taking one spoonful of each for a sweet tooth treat. (760) 827-2500, 5480 Grand Pacific Drive, Carlsbad, CA 92008
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