Twenty Twenty Grille
Chef Ron Weisheit’s 40-seat modern American restaurant (20 inside, 20 outside, aha!) combines artful cooking from the chef, with the genuinely warm hospitality of his wife, Rhonda. Menus change but if it’s being offered, the “Duck Duck Taco,” with margarita gastrique and oven dried tomato pico de gallo, is revelatory. We’re also huge fans of the the Puerto Rican clam chowder with coconut milk, plantain, and banana pepper; and horchata brined wild boar with Peruvian refried beans, in a dulce de leche chile sauce. Insane. And insanely creative. Dessert is no less inventive, from the chocolate peppermint patty flourless cake with “minty mallow filling,” to the guava sticky toffee pudding cake.
Chef Ron Weisheit’s 40-seat modern American restaurant (20 inside, 20 outside, aha!) combines artful cooking from the chef, with the genuinely warm hospitality of his wife, Rhonda. Menus change but if it’s being offered, the “Duck Duck Taco,” with margarita gastrique and oven dried tomato pico de gallo, is revelatory. We’re also huge fans of the the Puerto Rican clam chowder with coconut milk, plantain, and banana pepper; and horchata brined wild boar with Peruvian refried beans, in a dulce de leche chile sauce. Insane. And insanely creative. Dessert is no less inventive, from the chocolate peppermint patty flourless cake with “minty mallow filling,” to the guava sticky toffee pudding cake.
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