san diego food finds

Twenty/20 Grill & Wine Bar is a Mediterranean style restaurant boasting spectacular panoramic vistas of the Pacific coastline.

French and California influences create a Coastal California menu driven by the freshest of the season with the menu changing seasonally.

Saturday, December 19, 2009

With over 5200 square feet including 1700 square feet of outdoor patio space, Twenty/20 caters to a wide range of tastes, simultaneously offering a casual or elegant dining experience for breakfast, lunch, dinner, business or pleasure. An extensive patio complete with a fireplace is the perfect place to enjoy cocktails, happy hour and dinner at sunset.

Manager and Executive Chef Reed Anderson has created a seasonal menu sourcing sustainable and organic locally grown produce from Valdivia Farms. Artisan producers are interviewed continually to provide the hotel with naturally raised meats and fish, tomatoes, fresh greens, herbs, cheeses and other locally grown food items.

The hotel’s kitchen team practices sustainable cooking and the resort is kept in the “green zone” with naturally raised beef and lamb, using only non-threatened fish and seafood from countries with sustainable water and fishing practices.

Reed prepared a type of international tasting for me, showing off his worldly talents. The food was nothing short of first class in presentation and taste. I especially loved the unique spin Reed took with pan frying the Italian gnocchi à la minute. “This gives the gnocchi more texture, making it a kind of tater tot gnocchi,” says Reed. Even more impressive was his Southern take on the beef cheeks matched with his grandmother’s herbed cornbread recipe-truly phenomenal.

Maple Bacon Wrapped Dates

Served with raspberry preserves, herbs, and house made cranberry sauce