The Story: Given its location in the Sheraton Carlsbad Resort, you might think Twenty/20 is just another ho-hum hotel restaurant. But you'd be wrong. This one is led by creative chefs like Reed Anderson and executive chef Steven Patrick (who's authored a book on barbecue). The menu is built around creative tapas meant for sharing. Drinks don't get overlooked here either; the wine list features 30 international wines by the glass. Each Sunday features a host of sparkling cocktails at the Sparkling Sunday brunch.

The Vibe: The dining room has a modern and comfortable feeling, thanks to cushy upholstered armchairs, a long swath of granite and an undulating ceiling treatment in the bar, and lighting that has an architectural feel. A patio filled with woven chairs and umbrellas hugs the restaurant.

CHEF SECRETS
Todd Camburn of Barrio Star

Like most restaurant owners and chefs, Todd Camburn hasn't been able to find much time to entertain at home since he opened his hip Mexican restaurant, Barrio Star, with Isabel Cruz. But whenever he can squeeze it in, Camburn loves to entertain at his home overlooking the ocean in Pacific Beach.

"We love to throw fun Mexican get-togethers with homemade prickly-pear Margaritas and tacos we make from all-fresh ingredients," he says.

At his last party, Camburn served carnitas tacos with chipotle crème fraîche, queso fresco and a cooling salad of cucumber spears sprinkled with chile powder, lime juice and sea salt.

He heads to Whole Foods Market (8825 Villa La Jolla Drive, 858-642-6700, wholefoodsmarket.com), since it's easy to pick up naturally raised meat, vegetables, cheese and beer all at once. Then he selects fresh corn from a local market and makes grilled corn with cilantro lime butter. The sauce is really easy: Combine 1 stick butter, 1/4 cup lime juice, 1/4 cup chopped fresh cilantro, 1 tablespoon cumin, 1 tablespoon chile powder and ¼ teaspoon chipotle powder. He heats the mixture over a burner to make a thick sauce and then slathers it on the corn when it comes off the grill. The final touch is a sprinkle of black rock salt.

Camburn makes homemade tortillas with bags of ground corn masa that can be found at Bristol Farms (8510 Genesee Avenue, University City, 858-558-4180, bristolfarms.com). Flavor the tortillas by mixing the masa with a little oil and water and then adding chopped cilantro, lime zest or jalapeño peppers.

They hire the band Chunky Sanchez & Los Alacranes for authentic music, like the song "Linda Chicana."

Dessert is the same flourless chocolate chipotle cake on the menu at Barrio Star, drizzled with chocolate ganache and cinnamony Mexican chocolate shavings.

"I love how it's like a moist brownie, and after you take a few bites you get that hit of chipotle in the back of your throat," Camburn says.

• You already knew the farmers' market was the coolest place to shop in San Diego, but have you heard about the brand-new farmers' markets on Adams Avenue and in Mission Hills? The Adams Avenue Market runs from 3 to 7 p.m. Wednesdays, with a fresh crop of growers and food artisans selling their wares at the John Adams Elementary School, 4674 35th Street. Our favorite stands include Rose Cottage Farms for black figs, Kawano Farms for mushrooms and Viva Pops' organic frozen fruit bars. In Mission Hills from 3 to 7 p.m. Fridays, at the corner of Washington and Falcon streets, pick up sprouts and edible flowers from Suzi's Farm and natural dog treats from Howlistic. For more information, visit Adams Avenue Market and San Diego County Farm Bureau. Find out more about San Diego farmers' markets at sandiegomagazine.com/farmers-market.
  
• There's nothing new about cheese steaks; I'm just trying to figure out why it took me so long to discover the great sandwiches being served up at Gaglione Brothers Famous Steaks & Sandwiches. The Gagliones are a trio of real brothers living in San Diego whose Italian roots reach back to Buffalo, NY, in the cheese steak belt. They have a hot-pepper bar with giardinera, jalapeños and garlicky red peppers, but I think the mushroom cheesesteak is perfect right off the griddle. They're opening a new spot soon in Mission Gorge, but in the meantime, you'll have to line up with everybody else. Gaglione Brothers, 3944 West Point Loma Boulevard, 619-758-0646, and 728 Ventura Place in Mission Beach, 858-488-1690, gaglionebros.com. Check out their profile on sandiegomagazine.com.

1 tablespoon minced shallot
2 teaspoons Dijon mustard
1/3 cup plus 1 tablespoon sherry vinegar
1 tablespoon honey
1 teaspoon freshly ground black pepper
10 slices smoked bacon, chopped
olive oil
salt, to taste

In a medium bowl, mix the shallot, mustard, sherry vinegar, honey and black pepper and set aside.

Cook the bacon very slowly over low-medium heat so it gradually releases its fat. Once the bacon has crisped, pour the grease into a glass measuring cup. Chop bacon and reserve bits in another bowl. Add enough olive oil to the measuring cup of bacon grease to make exactly 1 cup.

Stir the shallot mixture and slowly whisk in the bacon grease-olive oil mix. Once you have added all the oil, add the bacon bits. Transfer the mixture to a saucepan, and slowly heat the mixture over medium-low heat until it is warmed all the way through, about eight minutes. Add salt, if desired. Mix very well and dress your greens. Serve immediately!

(If you have leftover dressing, pour it into a Tupperware container and refrigerate. This will hold for up to two weeks in your cooler. To reheat, place in microwave and heat in one-minute intervals until warm but not hot. Be sure to mix well before using.)

From chef Reed Anderson of Twenty/20 Grill & Wine Bar

Don’t miss out on tasting San Diego Magazine’s "Best Restaurants" at the Best of San Diego Party® on August 20! Buy your tickets today at sandiegomagazine.com/bestofsandiegoparty.

Confirmed restaurants so far:

• Addison at The Grand Del Mar
• Alchemy
• Café Coyote
• The French Gourmet
• Harney Sushi
• Hash House à Go Go
• JSix Restaurant
• Nobu
• The Oceanaire Seafood Room
• Phi Bar & Bistro at Hotel Indigo
• Phil's BBQ
• Royal India
• Roppongi Restaurant & Sushi Bar
• Roseville
• Rubio's Fresh Mexican Grill
• Tender Greens
• Truluck's Seafood, Steak & Crab House

Seabreeze Organic Farm Tour with Slow Food Urban San Diego
When: July 17, 10 a.m. to 12:30 p.m.
Where: 5720 Old Carmel Valley Road, San Diego
Why Go: Fresh air and organic food
Info: $25 covers a tour and vegetarian lunch. Save a spot at Brown Paper Tickets.

Stone Sour Fest
When: July 18, 10 a.m. to 7 p.m.
Where: Stone Brewery, 1999 Citricado Parkway, Escondido
Why Go: Because tangy, sour beer makes your mouth water.
Info: $40 per person; call 760-471-4999 or buy tickets at Brown Paper Tickets.

Salmon Two Ways Cooking Class by Bernard Guillas of The Marine Room
When: July 24 at noon
Where: Macy's Cooking School, 1555 Camino de la Reina, Mission Valley
Why Go: There's so much more to salmon than tartare.
Info: Classes are free; for info, call 619-291-1111 or visit macys.com.