Restaurants in Carlsbad

Under the Southern French tutelage of head chef and owner Philippe Verpiand, risottos dance around seared duck, roasted fish, and veal on the menu. Inaugurate a gourmet dinner with savory pommes frites in truffle oil and Parmesan ($6) or seared duck foie gras with pineapple and red-bell-pepper chutney ($19). (Verpiand's foie gras, a cold variety made by poaching, won a prestigious cooking competition in 2005.) The San Diego Union-Tribune recommends Cavaillon's risotto ($21 for English peas, beech mushrooms, and asparagus; $26 for seared scallops, red beet, and pickled butternut squash), which is "quite rich, but then those amazing flavors entice you to take another taste." Other tastes include pan-roasted beef tenderloin in a red-wine demi-glace with crisp potatoes fondant ($29) and roasted Atlantic salmon served with peppers confit, gnocchi, and a broth of herbs ($22). Afterward, douse taste buds in decadent desserts, such as a $7 trio de crème brûlée.

Since 1971, Trupiano’s Italian Restaurant has served diners a slice of Italy made of delectable pasta and superb pizza; the pizza won second place at the 2007 West Coast Pizza Championships. The dinner and lunch menus are stuffed with classic Italian pasta, chicken, fish, and veal dishes. Try the tongue-massaging vitello Milanese with breaded veal cutlet, lemon, and white wine ($16.95) or the scampi Livornese with jumbo shrimp, capers, Kalamata olives, and freshly chopped tomatoes ($18.95). Prepare for a marathon or a lazy afternoon of marathon watching with pasta dishes such as the fettucine Alfredo ($12.50), ravioli di carne ($12.95), and spaghetti vecchio mondo with eggplant, mushrooms, basil, and tomato sauce ($12.75).

A proper Pizzicato pizza rests on a foundation of authentic crust oiled in olivy and garlicky synchronicity and fused with whole-milk mozzoparm and fresh herbs. Concoctions range from classic New Yawk Cheese ($11.25 for 12 inches) to the contemporary fusion of a Thai Pizza composed of teriyaki chicken, green onions, sweet peppers, mozzarella, carrots, and crushed chili peppers showered in a spicy peanut sauce ($22.25 for 16 inches). Carryout customers can choose between a fresh, ready-to-eat pizza or a fresh, ready-to-cook-at-home, partially baked pizza. A 12-inch creation serves a party of two to three and a 16-inch serves a party of four to five, whereas parties of exactly five may be subject to auditions for an obsolete TV drama series. Geometrically undefined items served on suspiciously circular dinnerware include refreshing salads such as arugula and ripe pear tossed with sweetened walnuts and gorgonzola in a balsamic vinaigrette ($5.25 for small, serves one to two) and the superhuman simplicity of a Tuscan Meatball Hero Panini layered in meatballs, marinara, and mozzarella ($7.00). Check out the full menu for San Diego here and Encinitas here.

The sandwiches, seafood, and meaty combo plates on Jamroc 101's menu are suffused with the tongue-twistingly complex island-nation's flavors, which came from African, European, Indian, and Chinese influences. Preheat your appetite with The Wicked Jamaican Patties, a signature Jamaican dish of flaky empanadas filled with either beef, curry chicken, or vegetarian callaloo and steamed vegetables ($2.75). Jerk combo-platter options ($12.99 for a big serving) include pork, barbeque pork, and quarter chicken served with fried plantains, festival bread (similar to hush puppies), and choice of two sides, such as sweet potato fries. The Oxtail combo plate ($14.99) is an exotically-tender meat cooked in a flavorful brown sauce with butter beans and spinners. Vegetarians pull steamed-veggie coils from the Dreads Rap ($6.99), a tortilla filled with rice and beans, steamed veggies, and plantains.

After graduating from high school, Reza Karkouti dreamed of opening his own teriyaki restaurant. He garnered support from family and friends, and he and his father, Ahad, opened a tiny eatery called Tokyo's Teriyaki in Encinitas in 1992. Through hard work and an attention to detail, the restaurant's reputation grew, and the demand for juicy, teriyaki-glazed chicken and beef quickly spread to other cities. This led Reza’s younger brother, Amir, to help open a second location. Now a seven-location, family-owned chain, Surf Brothers Teriyaki still sees its two siblings focusing on customer service and quality products.

The duo chooses natural meats that are minimally processed, hand trimmed, and grilled, avoiding shortcuts such as microwaves, frozen foods, and laser-based slicing. Their Hawaiian-themed restaurants and catering business have been featured in numerous television spots, radio shows, and newspaper articles. Michelle Murphy Zive of SanDiegoFamily.com says the restaurant offers "a taste of Hawaii" and "healthy food served fast." The brothers give back to the community that helped them grow by donating to charitable organizations such as the Wounded Warrior Homes project.