Culinary highlight of our 3 nights in Carlsbad. Our 1st night’s visit was thwarted when we found the gates locked and a sign outside, “Closed for Training”. Minor inconvenience, but we were impressed: How many restaurateurs lock up the store for a zero-revenue training night to help ensure they’re hitting the mark?
Our return visit was a delight, showcasing the efforts of Yellow Briix’ new chef. World class crab cakes and among the best Caesar salads ever. Appetizer of lamb meatballs was flavorful and tender. Presentation was delightful, adding a little Wow to each item. Excellent, creative bread service – bite sized chunks of Ciabatta, and a side plate dressed with an artistically applied balsamic reduction, EVOO and a hint of grated Romano (or was it Parm?).
Only miscue was a food-service Chicken Cordon Bleu, a vestige of their previous chef. Per owner Dan, they will replace this item with the real thing, in-house prepared, when their current stock is depleted. But this loser should have been 86’d coincident with the departure of their previous chef.
Wait staff hummed, working together as a team to deliver a great dining experience. We dined indoors, in this stylishly renovated c. 1940s home, but the patio was equally appealing, with diners enjoying live entertainment on this Spring evening.