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YellowBrix is a bistro style lunch and dinner venue. Our lunch and dinner menus are both available during all hours of operation,11am-9pm Sun.-Thurs. And 11am-10pm on Fri.&Sat. The menu consists of salads, sandwiches, pastas, and many steak and seafood options from the grill including a 24 oz. Cowboy ribeye. Our signature sauce selections are great compliments to our steaks! Upon request, our chef will "whip up" alternatives for the vegetarian and vegan guest.
When tried to eat here last night. Arrived at 6:35 and told it would be 20-25 minutes to seat our party of 4. After waiting 40 minutes and 2 large groups that came after is were seated before us, I asked the hostesses and she...More
I haven't tipped under 20% in over a decade until tonight. First off, there's no indoor seating currently. The patio was nice and had misters, although no one could feel them to enjoy being comfortable. It was 108 degrees today. I'm not sure why a...More
It was wonderful to find a sit-down restaurant during the partial shutdown due to COVID. They provided tables outside in a secluded area with shade and mist sprays. The food was excellent and it was a great dining experience.
Cute courtyard for outside dining as well as cute inside dining. Excellent food, and friendly service. They have a beer and wine menu. Eclectic menu. Beef, chicken, fish, pasta. I had the beef tacos served with rice and beans. Very good. My husband had the...More
We absolutely enjoyed our meal at YellowBrix Restaurant! We were pleasantly surprised to find such a unique spot in Carlsbad, NM. Our steaks were cooked to order and had delightful spins on classic dishes. We recommend the green chile fettuccine alfredo and the poached pear...More
First time visiting and chose this place on previous reviews. Friendly staff, good food and nice atmosphere. Kids Mac&Cheeze was amazing. Green Chile mussels and fries was an odd combo but delicious. Outside dining was perfect.
We didn't realize that basically no restaurants are open in Carlsbad on Sunday evenings. So we came here not realizing that a reservation was pretty much a must. We arrived a little before 5 and we were seated at 5:35 for a party of 3....More
We enjoyed our lunch at Yellow Brix. The food was delicious and the drinks are large. The fish, shrimp, and chips is a great choice for lunch. The fries are so much better than most restaurants! We enjoyed our lunch so much we returned 2...More
I am sorry, but shrimp are very costly and so most people do not opt to add it to salads. We think $7 for 4 descent-sized grilled shrimp is a pretty good deal. Again, these are not typical "salad" shrimp (the baby tiny... More
I am sorry, but shrimp are very costly and so most people do not opt to add it to salads. We think $7 for 4 descent-sized grilled shrimp is a pretty good deal. Again, these are not typical "salad" shrimp (the baby tiny (and cold) shrimp you will sometimes get in a salad at a restaurant). Those are relatively cheap and perhaps we should look into providing them as an alternative that would allow the salad to be sold in a better price range while still providing shrimp. You also had the poached pear, which is one of our more expensive salads, because of both the ingredients and the labor involved in its creation. And it is not $12 as you had stated, but rather $10. I think you said you were from Roswell or close by. We have eaten at restaurants there many times. We are on parr with all restaurants in the area that serve the kind of food we serve including in Roswell. I know you also compare other cities around the country, and maybe you did not realize that it is easier and cheaper to provide this type of food in San Diego and Phoenix than it is here. Food is much more expensive in Europe, as we have traveled there recently and I studied in Paris, (though several years ago), so was there for a time and know the prices well. I know that is not something people think about, but look at our prices next to any one of our competitors. I can go down the list and show you where we are right on parr or even cheaper.
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