The Mango Ginger Fizz (recipe below) and a Blood Orange Mimosa are two of the cocktails featured at Sparkling Sundays at the Sheraton Carlsbad Resort & Spa. (Photo by Maria C. Hunt)
I have to admit I’m not much of a brunch person. But a bubbly brunch like the one at the Sheraton Carlsbad Resort & Spa is a different story.
Most places that do brunch offer a few de riguer sparkling cocktails like Mimosa or Bellini, because they know diners expect it along with their eggs Benedict. At Twenty/20 Grill & Wine Bar, however, they go all out, creating a Sparkling Sundays menu from 11 a.m. to 3 p.m. Sundays that features 10 drinks with sparkling wine or champagne.
We walked through the modern lobby to the neo-classic style Twenty/20 restaurant which offers great ocean views on a clear day. Brunch is served on a sunny patio where guitarist played jazzy modern music and chefs cooked in plein aire.
We started with the Mango Ginger Fizz, a tangy golden mix of Domaine de Canton Ginger liqueur, mango nectar and bubbly a Twenty/20 Mimosa that was tangy with the taste of blood orange juice. Other sparkling drinks include a French 75, a lemony gin cocktail; The Fraise with strawberries and champagne and the Au Pear with Hangar One Spiced Pear vodka and St. Germain Elderflower Liqueur. All are priced from $7 to $10.
The vineyard style pork sandwich is served open-faced and drizzled in pinot noir sauce and colorful cherry tomatoes. (Photo by Maria C. Hunt)
The brunch menu created by resort chef Steven Patrick is unconventional too, offering wine friendly, California style tapas created with local ingredients in season. Offerings priced from $2 to 6 include small golden sweet peppers stuffed with herbed goat cheese, a delicious mini Kobe slider crowned in maple cured bacon and an open-faced pork loin grilled cheese sandwich drizzled with pinot noir sauce and sliced summer cherry tomatoes.
One of our favorite choices was a giant sweet prawn grilled with a bay leaf and paired with citrus aioli and black sea salt. And if you want a taste of something sweet, try the mini pancakes with Carlsbad strawberries.
A giant prawn is served in a deliciously simple way at Twenty/20 Grill: seared with a bay laurel leaf, citrus aioli and black salt. (Photo by Maria C. Hunt)
The tapas menu is so popular that it’s also offered on Thursday nights. For reservations or for more information, visit The Sheraton Carlsbad Resort & Spa web site or call 760-827-2500. The resort is located at 5480 Grand Pacific Drive, Carlsbad, Calif. 92008
Mango Ginger Fizz
2 ounces fresh mango nectar (see note)
1 oz Domaine de Canton ginger liquor
3 ounces brut sparkling wine, chilled
lime slice, for garnish
Add the mango nectar ( available at Trader Joe’s) and Domaine de Canton to a champagne flute. Top with the chilled sparkling wine. Garnish with a lime.
From Twenty/20 Grill & Wine Bar at the Sheraton Resort Carlsbad & Spa