Eat+Drink 2025

Published by BEST OF MONTEREY BAY® Eat+Drink 2025-2026 | FREE

SUSPENDED OVER THE BAY An unforgettable culinary experience awaits at our chef-driven restaurants perched over Monterey Bay. Enojy upscale American fare at Schooners and discover a journey for the senses at Coastal Kitchen. 400 Cannery Row, Monterey montereyplazahotel.com SUSPENDED OVER THE BAY An unforgettable culinary experience awaits at our chef-driven restaurants perched over Monterey Bay. Enojy upscale American fare at Schooners and discover a journey for the senses at Coastal Kitchen. 400 Cannery Row, Monterey montereyplazahotel.com An unforgettable culinary experience awaits at our chef-driven restaurants perched over Monterey Bay. Enojy upscale American fare at Schooners and discover a journey for the senses at Coastal Kitchen. 400 Cannery Row, Monterey montereyplazahotel.com SUSPENDED OVER THE BAY An unforgettable culinary experience awaits at our chef-driven restaurants perched over Monterey Bay. Enojy upscale American fare at Schooners and discover a journey for the senses at Coastal Kitchen. 400 Cannery Row, Monterey montereyplazahotel.com

MONTEREY DINING DINNER, LUNCH, BRUNCH DON’T WORRY BE HAPPY (HOUR) SUNDAY-THURSDAY 4-6PM SCAN QR CODE for menu 484 Washington St., Downtown Monterey 11:30am Mon—Fri 10am Sat & Sun melvilletav.com (831) 643-9525 WEEKEND BRUNCH with BOTTOMLESS MIMOSAS DELICIOUS WOOD FIRED PIZZAS, BURGERS, PASTA, SANDWICHES, AND SALADS

CARMEL 500 Del Mesa Carmel, Carmel Valley 831-624-1854 Open Wednesday - Sunday Lunch & Dinner MONTEREY 200 Fred Kane Drive, Monterey 831-373-1232 Open Daily 9a-9p CHEFTIMWOOD.COM Del Mesa Carmel, Carmel Valley 200

Dining on the edge of forever California casual and refined elegance merge seamlessly at an unforgettable perch above the Big Sur coast. Pacific’s Edge earns its long-held reputation as the most romantic destination restaurant in Monterey County. Transforming ingredients inspired by the local bounty from land and sea, a stellar culinary team creates seasonal food that only enhances the sensory delights of the panoramic splendor. Exemplary food. Skilled hospitality. Storied wine cellar. World-renowned location. Reserve your view of it all today. For more information go to www.pacificsedge.com or call(831) 622-5445. 120 HIGHLANDS DR CARMEL, CA 93923 Dining on the edge of forever 120 HIGHLANDS DR CARMEL, CA 93923 120 HIGHLANDS DR CARMEL, CA 93923 Dining on the edge of forever 120 HIGHLANDS DR CARMEL, CA 93923

There are pairings that become accepted and then—as time proves their worth—become arbitrary. Peanut butter and jelly is an obvious one. Rosé and lingering summer afternoons is less so, but still fitting. Barbecue and brisket? In Texas maybe. Culinary rules aren’t necessarily made to be broken. No chef, for example, would shave aged gouda on a trout filet. Yet as we learn in these pages, some of the food world’s certainties are fraying at the edges. Barbecue is an example. Once the territory of low and slow smoking, purists are beginning to accept quicker methods over open flame into the lexicon. The rules regarding wine, meat and fish have been loosened, as well. A dressy affair decades ago, date night is now open to interpretation. The culinary world is always changing as people are exposed to new flavors and chefs push boundaries. The Weekly’s annual Eat+Drink magazine offers a glimpse of Monterey County’s dining scene—one that is changing in a positive direction. There are, for example, two Michelin Star restaurants and others that earn national recognition. There are hidden gems—some elegant, some neighborBeach House Restaurant + Bar DANIEL DREIFUSS 10 Save The Date | 16 Happy Time | 22 ’Cue Shot 26 Hide And Seek | 32 Out Laws | 36 Rosé In Bloom 40 Mezzed Up | 44 Signature Dishes | 56 Signature Drinks Founder & CEO Bradley Zeve Publisher Erik Cushman Project Editor Dave Faries Editor Sara Rubin Associate Editor Erik Chalhoub Art Director/Production Manager Karen Loutzenheiser Contributing Writers and Copy Editors Celia Jiménez, Pam Marino, Agata Pope˛da, Katie Rodriguez, David Schmalz, Jacqueline Weixel, Taryn Yudaken Graphic Designers Alexis Estrada, Lani Headley, Kevin Jewell Advertising Keith Bruecker, Diane Glim, George Kassal Business Development Director Keely Richter Photographers Nik Blaskovich, Daniel Dreifuss Cover Photo Sardines as presented by Solstice at The Village in Big Sur by Daniel Dreifuss The Best of Monterey Bay® is published by Milestone Communications, Inc., a California corporation. The entire contents are copyright 2025. No portion may be reproduced. 831394-5656. www.montereycountynow.com. INSIDE hood dives. In other words, there is much to discover here. Pick up a copy of the Weekly, check online at montereycountynow.com or sign up for our email newsletter to learn more. We hope you enjoy the stories we chose to tell. -Dave Faries 8 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 Subscribe to the newsletter: montereycountynow.com/subscribe Go to montereycountynow.com We Deliver… NEWS • ARTS ENTERTAINMENT FOOD • DRINK CALENDAR Fresh Local News Served Daily MCNOW_1-3v_ED25_kpr.indd 1 4/17/25 3:55 PM

Whether you’ve just secured a babysitter, recently met on Hinge or have been practicing this sacred ritual for decades, a real good date night calls for ambiance. It’s not quite like hitting up the local sports bar (unless, of course, that’s your thing), but often demands a certain elegance, a quiet intimacy and a lack of looming screens. Downtown Salinas is situated nicely for date night. Within casual strolling distance—this is no occasion to rush— there are options to fit any mood. EUROPEAN Nowhere beats Patria on Main for a date night experience. Everything here suits a romantic evening out: calm and elegant ambiance with teal velvet booths, farmhouse wood panels and a comely glow; service that is reserved yet friendly, knowledgeable yet laid-back; and food so excellent that it doesn’t matter which dish you choose–you inherently know that each has been doted on by a precise and thoughtful chef. Every indulgent bite of lobster ravioli lets the delicate seafood shine in an even more delicate creamy vodka pink sauce. The jaeger schnitzel is crisped golden brown and complemented by braised purple cabbage with hints of exotic spices, tempered by handmade spaetzle–egg noodles for the gods. If you’d prefer to share a small plate, don’t skip the artisan pizza like “The Farm,” featuring skirt steak, garlic flakes and ricotta cheese emphasized by sweet caramelized onion. Even the salad is a work of art. The dish that makes you linger is the triple chocolate mousse with Belgian chocolate and unsweetened whipped cream. It’s heaven on a plate, and perfect to enjoy with your loved one. Patria, 228 Main St., Salinas. 424-5555, patriaonmain.com MEXICAN If you’re feeling funky and flavorful and up for a slightly busier vibe, Villa 10 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 GETTING OUT For date night, downtown Salinas offers couples a number of great options. By Taryn Yudaken Patria on Main NIK BLASKOVICH

Taste for yourself 831-242-8900 751 Cannery Row, Monterey montereystastyolivebar.com Ultra Premium (UP) Certified Fused Olive Oils • Extra Virgin Olive Oils • Specialty Oils • Balsamic Vinegar All of our olive oils come from the Southern and Northern Hemispheres, including Europe, and our balsamics are aged using the traditional Solera Method in Modena, Italy. They are delicious on salads, in your favorite recipes, drizzled over ice cream and much more. Come in and sample over 70 certi ied extra virgin olive oils & balsamics right in the heart of Cannery Row! For Olive Your Oil Needs

Azteca makes for a fun and interesting date. The wall of crosses might take you back to abuelita’s house, but the creative menu is decidedly contemporary. You might think nothing could be better to share than the delicious guacamole topped with fresh mango, but then again, you might prefer the indulgent queso fundido—hot cheese dip loaded with bites of rib-eye steak. Should someone tell you that the green rice is a must, you might scoff. But a simple bite is like tasting a well-seasoned garden blossoming in your mouth. Other favorites to share include the lobster enchiladas swimming in creamy squash flower sauce or the rib-eye huarache with beans, cactus, cotija cheese and more, all loaded on a handmade blue corn tortilla. You’ll find every corn tortilla on the menu is handmade—a testament to the quality of the kitchen. Some might find this modern Mexican fare a little too experimental, while others have dubbed it the best restaurant in the county. Villa Azteca is a place where food becomes the conversation starter. Villa Azteca, 157 Main St., Salinas. 2562669, ohbz.com/oo/villaazteca-salinas-ca STEAKHOUSE Whether you’re a farmer, a history buff or a steak connoisseur—or all three—you’ll feel at home at Growers Pub. Even if you’re none of the above, the old-time restaurant has a vibe that makes you feel welcome. Snuggle into an old leather booth that feels classy yet cozy, while taking in the walls covered in photos from the previous century. Old West ambiance aside, the menu is where traditional meets modern. Yes, there are famous classic plates like prime rib with mashed, scalloped or baked potatoes plus veggies. But take a risk and try something unexpected, like coconut fried shrimp with a zesty mango sauce and a crunch that melts in your mouth. The small plates are 12 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 Growers Pub NIK BLASKOVICH Alvarado Street Brewery Taproom NIK BLASKOVICH

LOCATED INSIDE THE PORTOLA HOTEL & SPA | COMPLIMENTARY SELF OR VALET PARKING (831) 649-7830 | JACKSATPORTOLA.COM CALIFORNIA CUISINE experience jacks monterey inside the portola hotel & spa sip taste unwind enjoy locals discount & complimentary self or valet parking seasonal cuisine from locally sourced ingredients for breakfast or dinner handcrafted cocktails & award-winning wines on the pet-friendly outdoor terrace with fire pits in our tree-lined atrium dining room or cozy fireside bar LOCATED INSIDE THE PORTOLA HOTEL & SPA | COMPLIMENTARY SELF OR VALET PARKING (831) 649-7830 | JACKSATPORTOLA.COM CALIFORNIA CUISINE experience jacks monterey inside the portola hotel & spa sip taste unwind enjoy locals discount & complimentary self or valet parking seasonal cuisine from locally sourced ingredients for breakfast or dinner handcrafted cocktails & award-winning wines on the pet-friendly outdoor terrace with fire pits in our tree-lined atrium dining room or cozy fireside bar

more fun to share with your date anyway, like creamy and bacon-y stuffed mushrooms. If you really love your partner, the decadent French onion soup is worth a shared moment. If sharing soup is too much, the chicken fettuccine alfredo rivals the best. This is a place to stay for dessert. Try the New York cheesecake or tiramisu—both made in house, both drizzled with raspberry coulis, and both a delectable way to end your meal. Growers Pub, 227 Monterey St., Salinas. 754-1488, growerspub.com JAPANESE Some say the food over at Sushi Daruma is slightly better, but the vibe is important on date night. And at Kokoro Sushi, that atmosphere makes up for any minute flavor differences. Here the lights are a little dimmer, and you can snuggle into a cozy booth lit by (pretend) candlelight. The service is friendly and the sushi list is long. If your significant other is apprehensive around raw fish, consider breaking up—or don’t be that drastic and compromise with the crowdpleasing Monster Lobster Roll filled with avocado and imitation crab and topped with baked langostino, sweet unagi sauce, fresh green onion, tobiko and delicious spicy mayo. If you’re really a meat and potatoes person, opt for the Texas Holdem Roll, with rib-eye steak, deep-fried asparagus and cream cheese topped with unagi sauce—a simple choice while you watch your date eat some lemony albacore and amaebi. Or share it all. Finish with deliciously toasty deep-fried rice pop ice cream or refreshing green tea mochi ice cream. Kokoro Sushi, 36 W Gabilan St., Salinas. 424-7553, orderkokoro.com ITALIAN Upon entering Mangia, you feel like you’re in exactly the right spot for date night. Smiling servers walk you into a large room lit by fairy lights, a 14 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 620 OCEAN VIEW BLVD. PACIFIC GROVE 831-375-2345 • BEACHHOUSEPG.COM DINNER FROM 4PM DAILY CASUAL CALIFORNIA DINING OVERLOOKING LOVERS POINT BEACH Experience one of the Monterey Peninsula’s most enchanting dining destinations. Voted Monterey County’s Best Restaurant in Pacific Grove BEACH HOUSE RESTAURANT + BAR @ LOVERS POINT ★ ’24 OPEN DAILY FOR LUNCH & DINNER ONLY THE FINEST ANDTHE FRESHEST Order Online at HarumiSeaside.Menu11.com (831) 899-9988 Harumi_1-3s_ED24_KB.indd 1 4/22/24 10:51 AM

few cooks buzz around a slightly open kitchen toward the back, and the feeling is welcoming and calm. The calamari is just the right amount of crunch to share over a glass of sparkling wine (many options here) or even a bottle of red from Daou. As you notice the short rib tortellini is decadently melting in your mouth and the butternut squash ravioli with brown butter and sage is touched with just the right amount of sweetness, you might also notice that the prosciutto on the zucca is crisped. Some menu items can be exceedingly simple—homey, Italian-style. You might want a bit of comfort on date night. The richly creamy and sweet homemade cannoli will bring back the elegance. Mangia - Eat on Main, 328 Main St., Salinas. 256-2170, instagram.com/mangiaeatonmai BREWPUB While Alvarado Street Brewery Taproom offers a menu of pub fare— think upscale burgers, hand-tossed pizzas, creative tacos—there are some fun sharables. Start an evening with an artichoke-spinach dip that packs a little heat or cheesy garlic bread paired with a tangy marinara sauce. Although the menu (and the 40-plus taps) may say pub, the room has a date night ambiance. Alvarado Street fills a 1929 bank, so there is Art Deco charm. The modern decor emphasizes rather than detracts from this. And large windows allow for some interesting people-watching to spark the conversation. There are wines and cocktails if one or both members of the couple are not beer drinkers. But Alvarado Street’s brews come highly recommended. Alvarado Street Brewery Taproom, 301 Main St., Salinas. 356-0219, asb.beer. Taryn Yudaken blogs at cookandcrumbs.com. WWW.MONTEREYCOUNTYNOW.COM 15 Lunch & Dinner Served Daily from 11:30am to 8:30pm 57 Fishermanʼs Wharf, Monterey Reservations Recommended: 831-373-1851 • abalonetti.com ’24 Serving Monterey’s Favorite Calamari Over 20 Ways! One of Monterey’s Original Restaurants With the Largest Patio Seating Area on the Wharf $12.95 - $17.95 Monterey County Favorite Localsʼ Menu Served Everyday Voted The Best Calamari 21 Times! Abalonetti_1-3s_ED25_GK.indd 1 4/4/25 1:48 PM SAVE THE DATE BIG SUR FOOD & WINE PRESENTS BIGSURFOODANDWINE.ORG FOR TICKETS PLEASE VISIT: THEBARNYARD.COM/EVENTS

Happy hour used to be literal. It was 60 minutes when drinks were discounted, a means to entice people to the bar. But the clock can be interpreted loosely, or so it seems. Today an hour can mean two or three. And the menu has expanded to include everything from appetizers to shared plates and more. In fact, it may be possible to go from place to place, enjoying happy hour from noon to night. With options every day, all day, some with views and others in cozy interiors, plus a range of unique offerings, there’s something to meet all your happy hour needs—some of which maybe you didn’t even know you had. Here is a glance at the range of options in Monterey County. Stretching the concept of time, Seaside’s popular Other Brother Beer Co. opens happy hour from 3-6pm on weekdays. The deal is $1 off beers, $2 off wines and some fun bites (think sliders, mini corndogs and pizza toast, among other items). Cibo in downtown Monterey has happy hour in the bar nightly from 4-7pm, and all night long on Thursdays. Indulge without breaking the bank with $5 well drinks, beers, glasses of house wine, and hard seltzers. Get some discounted small bites too, like crispy cheese ravioli, mini pizza margarita and more. Abalonetti Bar & Grill on Fisherman’s Wharf goes above and beyond with happy hour drink spe16 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 DON’T WORRY Happy hour is no longer time sensitive—and it can mean just about anything. By Jacqueline Weixel DANIEL DREIFUSS Estéban Restaurant

WWW.MONTEREYCOUNTYNOW.COM 17 2014–2024 700 Cannery Row, 2nd Floor 831.646.5446 Sun-Thurs 12noon-6pm Fri & Sat 12noon-7pm www.atasteofmonterey.com Family and dog friendly, outdoor patio Musical acts, trivia, special events— check our schedule at Hopsandfog.beer 511 Lighthouse Ave Pacific Grove (831) 214-1658 Uniquely created bar bites, Neapolitan style pizzas, salads & more! Pacific Grove’s first (and only!) MICROBREWERY Voted Monterey County’s BEST FISH & CHIPS 12 years in a row! Come In and See Why! Wharf #2 • Monterey 372-0581 LBPMonterey.com ’24 FISHERMAN’S WHARF’S NEWEST RESTAURANT Serving Fresh Seafood, Pasta, Steaks, Sandwiches and Cocktails with Great Views of Monterey Bay Open Daily at 11:30am At the end of Fisherman’s Wharf #1 www.rockfishmonterey.com • 831.324.4375 M P Rockfish_1-3s_ED22_GK.indd 1 4/24/25 12:25 PM

cials all day, every day. They offer margaritas, glasses of wine and draft beers for just $4.99 at the bar. You can also get those prices when treating yourself to lunch or dinner at a table. Monterey County is known for its stunning coastline, so it’s only right that there are happy hour options where you can get a great deal with a great view of the bay. The C Restaurant + Bar looks over the water from Cannery Row (pro tip: sit outside and hear the surf underneath you) and ramps up the happy Monday through Thursday from 4-6pm with small bites like arancini, Sonoma duck croquettes and pork sliders, as well as a wide variety of beverages at discounted prices. The Sandbar on the municipal wharf sits right at sea level and has happy hour Monday through Friday from 4-6pm at their bar—where you may have to wait for a seat, but it will be worth it for $5 beers, $8 well drinks, $9 wines by the glass and seafood centric bites at a fantastic price, not to mention a fantastic locals’ hangout. You can’t really see the bay, but you can get elevated views from the rooftop at Vesuvio in Carmel. They offer an extensive Italian happy hour menu served daily from 4-6pm with a wide selection of discounted antipasti, burgers and pizzas with $9.50 house wines and cocktails, and $6 beers. Lemon drops always taste better on the roof. They say early the bird gets the worm, but thankfully night owls get happy these days, as well. Monterey’s famed destination The Sardine Factory has two daily happy hours, one from 5-6pm and one from 8-9pm so you won’t necessarily snooze and lose. Choose from a selection of specially priced retro cocktails, and bites ranging from snacky to filling. Peter B’s Brewpub in the Portola Hotel also lists two happy hours, one from 4-6pm and a late night happy hour from 9-10pm—assuming they keep their menus and hours the same when they 18 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 Other Brother Beer Co. Pearl Hour Sardine Factory DANIEL DREIFUSS DANIEL DREIFUSS DANIEL DREIFUSS

reopen after extensive renovations. The fried cheese curds are the perfect way to end the day, or prepare for the rest of the night. Pearl Hour in Monterey puts the emphasis on classic cocktails. From 6-8pm, favorites from the Mad Men era (and beyond) are just $10. And if that’s not enticing enough, keep in mind that they are shaken—or stirred— by one of the finest bartending teams in the county. There are also a few local establishments that think outside the traditional happy hour box. Otto’s Bread Company in Salinas has happy hours Tuesday through Friday from 3-4pm because the breadheads need love, too. Get a pretzel and beer combo for $10 and 15-percent off select breads and pastries. Shearwater Tavern pegs happy hour Tuesday through Sunday from 4-6pm, with a special fur-babyfriendly Dog Bar on Tuesdays from 6-8pm. In addition to their regular happy hour featuring bar bites at a great price, $8 glasses of house wine and $7 beers, they have a special dog menu, all to be enjoyed on the patio by the fire with live music. Happy hour can also take you places—Spain, for instance, or the Pacific islands. Estéban Restaurant in Monterey has tapas hour daily from 4:30-6:30pm with discounted plates and drink specials like pitchers of sangria and Spanish margaritas. Is there anything better than a pitcher of sangria on the pet-friendly patio with friends? Hula’s Island Grill offers Tiki Tuesdays, where you can get happy hour offerings, which are served every other day 4-5:30pm, all day. Live like you’re on the islands with $8 pupus and tiki drinks. There are other places just as enticing, but the point is evident: Happy hour is many things—happy, yes; but an hour? No. 20 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 A Perfect Spot For Great Food & Drinks With Breathtaking Views of Monterey Bay GREAT Paninis, Soups, Salads, Pinsa Romana, Craft Beer & Wine Vegetarian and gluten free items | Indoor and outdoor seating | Dine in or take out Located on the Coast Guard Pier | www.piccolopaninigrill.com 32 Cannery Row, Suite C, Monterey • (831) 718-8520 Catering and events up to 40 people available Sandwiches - Salads - Craft Beers - WineCoffee Ocean Views From Every Table Offering a wonderful variety of traditional Italian cuisine, prepared by renowned Chef Maurizio Cutrignelli, made with the freshest ingredients available, great handcrafted cocktails plus Italian and California wines. Open Tuesday – Sunday for lunch and dinner. HAPPY HOUR Tuesday – Friday & Sunday 3 – 6pm 32 Cannery Row, Monterey (Coast Guard Pier) 831.920.2833 www.osteriaalmare.com @osteriaalmare HANDCRAFTED COCKTAILS Osteria_1-3s_ED24_gk.indd 1 4/11/24 3:41 PM Live Music on the Patio Every Saturday Starting May 31st Osteria-Piccolo_2-3v_ED25_gk.indd 1 4/24/25 1:54 PM

WWW.MONTEREYCOUNTYNOW.COM 21 VALIDATED PARKING 136 OLIVIER ST. MONTEREY NEAR OLD FISHERMAN’S WHARF (831) 644-9007 WWW.BENIHANA.COM OPEN DAILY FOR LUNCH AND DINNER EXPERIENCE THE ORIGINAL Pacific Grove’s 1st Neighborhood Pub Full Bar | Live Music Dog Friendly | Heated Patio Open 7 days at 11am 617 Lighthouse Ave, Pacific Grove 831-324-4987 Follow us on Facebook M Thank You to all of our loyal customers! Best Italian Restaurant Best Farm To Table 1989-2025 Celebrating Our 36th Year Call for Reservations 47 Old Fisherman’s Wharf #1 Monterey • www.cafefina.com 831-372-5200 OPEN DAILY AT NOON Featured On Check, Please! Bay Area Fresh Local Seafood Pasta and Brick Oven Pizzas

What is barbecue? The question has fractured regions and sent lexicographers scrambling. In one part of North Carolina, it starts and ends with the whole hog and a tangy sauce. Another insists the pork shoulder is just fine. Texas is brisket country, no sauce. Kansas City welcomes beef and pork, with a definite yes to sauce—and a specialty dubbed “burnt ends.” And that is just skimming the surface of barbecue-related controversy. There are multiple spellings, for instance. But the most divisive aspect is what type of cooking actually fits the definition. “Oh, man,” says pitmaster Justin Kleinfeldt. “I always say it’s cooked by fire.” Fire has been involved in what became known as barbecue from the beginning. The name is derived from a native Caribbean and South American word that for the Spanish became barbacoa, or wooden frame cooking. Over time, however, the term came to mean meats cooked at low temperatures over long periods of time using indirect heat—smoke, more precisely. Purists dismissed anything with a grill—from the backyard kind to the signature open pit of Santa Maria-style—as something other than barbecue. Kleinfeldt Family BBQ at the T&A Cafe in Spreckels, embraces both formats. “We always do Santa Maria-style 22 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 RAISING THE BAR Even as some purists yield, a precise definition of barbecue remains elusive. By Dave Faries DANIEL DREIFUSS Kleinfeldt Family BBQ at T&A Cafe Little Chicken House Crossroads BBQ DANIEL DREIFUSS DANIEL DREIFUSS

WWW.MONTEREYCOUNTYNOW.COM 23 Book your REHEARSAL DINNER WEDDING RECEPTION COCKTAIL PARTY AFTER WEDDING BRUNCH events@stokesadobe.com 831.264.8775 stokesadobe.com 500 Hartnell Street Monterey Happy Hour + Pizza Service 4-5:30 Daily Dinner 5-9 Nightly Stokes_1-2h_ED25_ec.indd 1 4/21/25 12:07 PM Spanish-InspiredCalifornia Cuisine Local, Seasonally Sourced Ingredients Locals’ Favorite! Gather around the table to experience Executive Chef Steven Patlan’s seasonal menu WEEKEND BRUNCH 9:30 am–1:30 pm BREAKFAST Monday–Friday 7 am–10:00 am DINNER Sunday–Thursday 4:30 pm–8:30 pm Friday–Saturday 4:30 pm–9:00 pm TAPAS HAPPY HOUR nightly, 4:30pm–6pm Adjacent to the Casa Munras Garden Hotel & Spa 700 Munras Avenue, Monterey | 831-375-0176 | estebanrestaurant.com

for our chicken and tri-tip,” Kleinfeldt explains. “We go low and slow for pork ribs and brisket.” In the California style, meat sits on a grill over a pit of oak coals. A system of gears or pulleys allows the pitmaster to raise or lower the grill, adjusting the temperature. This form of cooking has been common in the state since the mid-1800s. It’s origins are similar to the technique witnessed by Christopher Columbus. Adherents of the offset method, where coals burn in a box and the resulting smoke is drawn over the meat, rarely allowed Santa Maria into the barbecue conversation. Alabama, with its curious white sauce—yes. But California was on more uncertain ground. Recently, however, some purists have been warming to the idea of inclusivity. Steven Raichlen, author of The Barbecue Bible, told Texas Monthly that “live fire cooking” constitutes barbecue, whether that’s on a grill, a spit or coursed with smoke. Meanwhile barbecue hall of famer Meathead Goldwyn honed in on a theme. “Ultimately, it is smoke that differentiates barbecue from other types of cooking,” he noted in a blog post. “The fact is that there are many forms of barbecue around the world, and it is the presence of smoke that unifies them all.” That smoke could rise directly from a pit or grill, or seep through taro leaves at a Hawaiian gathering. Kansas City burnt ends, which generally sell out before 4pm at Crossroads BBQ in Carmel, are put through the smoker twice. But for some, that definition is too broad. “I would defend barbecue a little more,” says Chef Todd Fisher of The Meatery, a specialty butcher and deli in Seaside, following with a laugh. “Are you saying smoked salmon is barbecue?” Pinning down barbecue remains a bit messy. While all barbecue involves smoke—and where there’s smoke, there is (or was) fire—not all smoked items count as barbecue. At the Little Chicken House in Pacific Grove, a grill out front belching smoke handles other meats. Inside, the birds brown on spits in a brick chimney, with a wood fire stoked at the back. Barbecue started like this—racks or spits over flame or glowing coals. Sometimes the pit was a hole dug into the earth. On more settled properties, a brick pit became the norm. Kleinfeldt shakes his head at the notion that barbecue purists scoff at such methods. “To say it’s not barbecue because it’s over an open flame, I think that’s just silly,” he says. “We go off of how we prefer it. Treat it right.” For brisket, Kleinfeldt agrees with Texas—low and slow, allowing smoke to do the cooking. At The Meatery, Fisher treats the cut to 18 hours in heat. A burger, on the other hand, generally belongs on a grill or flattop. Even in assigning live-fire cooking to the barbecue realm, Raichlen hedges when it comes to items like burgers, which are flamed quickly. He told Texas Monthly it becomes grilling when “You can watch it being cooked.” In general, those in the barbecue world agree that meat can be barbecued, fish can be smoked and vegetables are sides. Yet Matthew Register of Southern Smoke BBQ in North Carolina once served smoked shrimp ceviche at the Carolina Barbecue Festival. And while classified as meats, burgers and hot dogs can only be grilled—although sausages are part of many barbecue traditions. At the very least, the style of cooking starts with flame and produces smoke. Many accept that the location of that heat source can vary. “I can get down with that,” Fisher says. “It’s nice to know they are finally accepting Santa Maria-style as an actual form of barbecue.” 24 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026

WWW.MONTEREYCOUNTYNOW.COM 25 1999– 2024 Thank you for voting us Best Seafood Market 25 years in a row 100 A Crossroads Blvd. | Carmel 831-626-3626 598 Foam Street | Monterey 831-646-0547 2420 Highway 1 | Moss Landing 831-728-7081 SEA HARVEST FISH MARKET AND RESTAURANT seaharvest_1-2h_ED25_DG.indd 1 4/16/25 2:13 PM Be the first to know when tickets launch - join our newsletter at bigsurfoodandwine.org BIG SUR FOOD & WINE FESTIVAL THURSDAY-SATURDAY | NOVEMBER 6-8, 2025

Agreement on the matter of hidden gems is likely to prove elusive. First of all, the phrase itself is perhaps obsolete in an era when online maps and electronic guidance can easily pinpoint a sidestreet taqueria, that joint on the edge of town or some small home bakery in a suburban neighborhood. Few places are truly hidden. With the advent of social media, it is also difficult for a restaurant to 26 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 NOW YOU SEE THEM While it is no longer difficult to find restaurants, hidden gems still exist. By Dave Faries El Estero Snack Bar DANIEL DREIFUSS Paluca Trattoria DANIEL DREIFUSS

’24 Best Restaurant in Monterey County photo credit: Manny Espinosa

remain largely unknown. Shawarma King & More, a little kitchen tucked into the back of a Castroville gas station, opened in 2022 with no fanfare and barely any visible presence from the street—or at least any that would promise a rewarding experience. Within weeks, however, it had gained a reputation for shawarma, falafel and later cheesesteak. Regulars were happy to drive from Salinas, the Peninsula or further afield for the privilege of dining in a Chevron parking lot. Yet it is still possible for places to slip out of sight, out of mind. And there are still locations that escape notice, disappearing from view behind a veil of traffic or other distractions. A hidden gem in the modern sense is, therefore, not necessarily an unknown. Neither must it reside too far from a main drag. One does not simply happen across a hidden gem. It is a restaurant or bar that a firsttime guest must seek out—even if that search begins on a screen. So this list of the county’s “hidden gems”—and it’s not a comprehensive one—will be familiar to many, but hopefully a revelation to some people. COASTAL KITCHEN Few hidden gems are of Michelin caliber. Such places are not out of mind for long. Chef Michael Rotondo crafts a multi-course tasting menu that is like an art gallery—each plate its own canvas, some rich and contemplative, others playful, all with moments that capture your senses. The restaurant also elevates brunch to a new level. It is one of the finest restaurants in the county. Yes, it is also in a busy hotel. Coastal Kitchen is hidden in that Schooners, the daily restaurant adjacent to Coastal Kitchen in the Monterey Plaza Hotel, gets the foot traffic. This place puts the emphasis on “gem.” 400 Cannery Row, Monterey. 645-4064, coastalkitchenmonterey.com. DUFFY’S TAVERN This spot has a patina so downhome and comfortable, it might send the wrong impression. Although steps away from a Presidio gate, it is also part of a residential neighborhood and wears the aura of time. Although the menu suits that of a casual diner, dishes themselves reveal a much higher level of attention. Any of the burgers— eight different options with meat, two vegetarian—reward your palate with that bittersweet savor scored into the patty by a well-seasoned grill. Duffy’s is a reminder that age-old warmers, like chili or Irish stew, can make the day better. 282 High St., Monterey. 644-9811. EL ESTERO SNACK BAR At sit-down restaurants, chefs pile on the toppings to create a gourmet burger. Yet it was the backyard burger, hot off the grill, that made us fall for the sandwich. Simplicity—that’s what El Estero is all about with their burgers and hot dogs. And it’s a welcome reminder that simplicity is what a burger craves. The theme extends to the establishment itself, which is just a walk-up window with a few picnic tables. 777 Pearl St., Monterey. 372-8446. PALUCA TRATTORIA Call it “hidden in plain sight.” Away from the bright signs and beckoning samples of the Fisherman’s Wharf midway sits an Italian restaurant where the dishes recall Old World family dinners. The flavors call to you from distant locations—Marzamemi, Santa Flavia, Palermo. The dishes are opulent and the flavors can be intricate yet intense (simple puttanesca is like a hearty carnival on the palate). Even a salad described concisely as “fig & greens” becomes a tangy, earthy, smoky, bittersweet swirl. Like many places on the wharf, the kitchen can call on local fishing boats for the morning’s catch. 6 Fisherman’s Wharf, Monterey. 373-5559, palucatrattoria.com. ROCKY’S CAFE To those passing by on Del Monte, Rocky’s has the appearance of a diner, a roadside joint with someone named Mel flipping things on the flattop. Instead of Mel, the kitchen is helmed by Juan Contreras, who also prepares plates for a destination restaurant in Pebble Beach. The menu may be breakfast and lunch, but Contreras makes his statement on the plate, giving anything from chicken and waffles to burgers or huevos rancheros an unexpected dimension. Just about everything is made from scratch, and there is evident pride in the cooking. 1642 Del Monte Blvd., Seaside. 747-1414, rockys-cafe.weebly.com. 28 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 Woody’s at Del Mesa DANIEL DREIFUSS

WWW.MONTEREYCOUNTYNOW.COM 29 Voted Best Indian Restaurant Indian Restaurant by the by the Weekly readers 17 times! 17 times! DOWNTOWN MONTEREY 565 Abrego Street (831) 641-0610 Lunch Buffet 11:30am-2:45pm, Dinner 4-9pm ambrosiaib.com LOS GATOS 133 N. Santa Cruz Ave.(408) 827-4339 Lunch 11:30am-2:45pm, Dinner 4pm SCOTTS VALLEY 6006 La Madrona Drive #D (831) 713 -5594 Lunch 11:45am-2:45pm, Dinner 4:30pm APTOS 207 Sea Ridge Road (831) 685-0610 Lunch 11:30am-2:45pm, Dinner 4:30pm ’08-’24 TNHOATNH OI NU GR LBEESSST Ambrosia_1-3s_ED25_gk.indd 1 4/23/25 4:20 PM 281 Lighthouse Ave, New Monterey www.oystertownusa.com SIMPLY GOOD FOOD OysterTown_1-6v_ED25_dg.indd 1 4/21/25 10:59 AM A Local Favorite Fresh Seafood • Steaks and Pastas Great Water Level View • Parking at the Door Lunch and Dinner Everyday Sunday Brunch ’24 Best Bloody Mary in Monterey County 373-2818 Fisherman’s Wharf #2 sandbarandgrillmonterey.com “The Locals’ Hideaway” Come Aboard!

SHAWARMA KING & MORE It ticks all the hidden gem boxes. Beef and lamb give a swarthy richness to the signature dish, with the zip of tahini. Between the two rides a streak of sparking heat, sweet cucumber, sharp peppers and more. It’s a happy cacophony, and a messy one. There are no tables here. The juices and sauces are ample. You’ve been warned. 11601 Merritt St., Castroville. 633-3333. SHEARWATER TAVERN Management of the Carmel Mission Inn’s dining room would prefer not to be hidden. It is, after all, in close proximity to a well-traveled corner on Highway 1—although in a hotel tucked behind a gas station and easy to miss from the road. And being a hotel restaurant, it can be difficult for a chef to create an identity. Hotel restaurants, after all, must provide some basics. Yet Chef Jae Moon, most recently sous chef at Lucia Restaurant + Bar, is deft at elevating humble dishes. With his touch, hanger steak develops a swagger, and chicharrones dusted with chile and lime become an irresistible treat. The chef brings this same ideal to other plates on the menu: pan seared seabass dressed in saffron couscous, for example. 3665 Rio Road, Carmel. 624-1841, carmelmissioninn.com. WOODY’S AT DEL MESA Few people are going to wander off the well-beaten path of Carmel Valley Road into a gated residential community to see if there is a restaurant around. You have to know Woody’s is there. And many people know Chef Tim Wood very well. The menu will be familiar to regulars at his airport location—familiarities prepared with good ingredients, drawing as much as possible from local producers (right down to the salt). 500 Del Mesa Drive, Carmel. 624-1854, woodysmontereyairport.com. 30 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 THANK YOU FOR VOTING US THE BEST! 867 Wave St. Monterey 831-333-1200 One block above the Aquarium www.BistroMoulin.com ’24 Best French Restaurant Open for Breakfast and Lunch 8am-2:30pm • Closed Tuesday 831-324-4162 602 Lighthouse Avenue, Pacific Grove winstons_1-3s_ED24_dg.indd 1 4/3/24 4:03 PM

experience the art of the plate Don’t miss this festive, week-long celebration with expanded village-wide events set in some of Carmel’s most scenic and whimsical locations—along with immersive food and wine experiences, curated menus, and special offers at more than 30 participating restaurants. Stay at Carmel-by-the-Sea hotels to fully explore this one-of-a-kind food and wine festival. Buy tickets now and learn more at CarmelCulinaryWeek.com. Two-Star Michelin Chef Justin Cogley, Aubergine Restaurant

Rules, it is often said, are made to be broken. Whether or not that’s true—it most certainly is not—it does reflect that some rules are more suggestions than edicts. This is particularly true in the culinary world, where some might swear by a rule that others don’t even know exists. If a Japanese sushi chef, for example, sees you dip your sushi rice in soy sauce rather than dipping the fish, a part of them might die inside, but they will not cut you. Increasingly, perhaps in part because of different cuisines mixing with each other and becoming something new, even long-held conventions are falling by the wayside. Conventions—and breaking them—are not just limited to food, but include the drinks that go with it, such as wine. And while not many people are likely to follow the lead of Steve Martin’s character in The Jerk, where he asks a waiter to bring some “fresh wine” rather than an older vintage of red, many diners today wouldn’t think twice about ordering a white wine with their steak. Dave Sidener, sommelier at The Sardine Factory, which boasts one of the most decorated wine lists in the county, says that “everything is changing,” and not just with pairing wines and food, but with the types of grapes to make the wines. “In my dad’s day, you wouldn’t be caught dead putting syrah in your cabernet,” Sidener says. “Nowadays people don’t even blink about it.” When it comes to making pairing recommendations for food, it’s not necessarily the color of the wine that matters, it’s how qualities of the wine and food complement each other. On a recent night when the kitchen served a pork belly special, Sidener paired it with a German Auslese Riesling, because the sweetness, he says, cuts through the fattiness really 32 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 LAWS AND ORDERS While there are certain unwritten rules in the culinary world, traditions ultimately bend toward the will of the people. By David Schmalz Googie Grill DANIEL DREIFUSS

@thequailca @thequailca /qlgolfclub

well. But more often, he sees people wanting to pair red wine with seafood. Pinot Noir and Nebbiolo go well with fattier fish like sea bass or salmon, he says, and cut through the sauces they’re served with. Sidener even has unconventional pairings for desserts—one recent hit was pairing a Sauvignon Blanc with a lemon bar. “Traditions still stay, but they branch out into new ideas,” he says, “and people are more open to trying new things than they used to be.” But if there’s ever a doubt for a diner at home or in a restaurant, Sidener offers a cheat code: “Champagne goes with everything.” Seafood, on the other hand, is not quite as versatile. Putting aside that it’s a sin to reheat it in a microwave—don’t be that person in the office—seafood has a complicated, troubled relationship with cheese, a beloved staple that goes with almost everything else. Putting anchovies on pizza, for example, became a thing in America by way of tradition—off the coast of Naples, Italy, anchovies were abundant and could be easily preserved. But today, you’ll struggle to find anchovies as a topping at any American pizzeria, because diners have spoken: They don’t want fish on their pizza. There are, however, a few notable exceptions to the seafood and cheese rule, and none more American than the tuna melt, long a staple at diners. Jennifer Kadosh, co-owner of Seaside’s Googie Grill, says she didn’t think twice about making it a menu item when she opened her restaurant over a decade ago. “People love it, and we do make a good one,” she says. Kadosh likewise didn’t think twice about adding a little cheese to Googie’s fish tacos. “Both of those dishes are pretty popular—if they weren’t then we’d take them off the menu,” Kadosh points out. As to why cheese and fish sometimes work together, but often don’t, she adds, “I wish I could give you a more philosophical answer. All I can say is people really like our fish tacos.” But of all the unofficial do’s and don’ts when it comes to the American culinary scene, there is one that stands apart, so much so that it even gets Dirty Harry’s blood boiling. In the 1984 film Sudden Impact, Dirty Harry is standing along San Francisco’s coastline with a fellow detective, who is eating a hot dog that has been slathered in ketchup, and Harry says to him with disgust, “Nobody, and I mean nobody, puts ketchup on a hot dog.” While that’s certainly a rule that exists in Chicago—the hot dog capital of the world—it has less purchase elsewhere, particularly among children. At Pacific Grove’s Lucy’s on Lighthouse, the hot dog capital of the Monterey Peninsula, you’ll only find ketchup offered on a single dog on the menu—the Breaker dog, which has just ketchup and mustard. And while Lucy’s does offer a proper Chicagostyle dog (“Freights,” with sport peppers, tomato, onions, pickle, relish and mustard), most of the other dogs on the menu come with “Lucy’s sauce,” which does contain ketchup. And, Lucy’s founder Joleen Green says, “we use a lot of Lucy’s sauce.” Add to that, Green says, “I personally love ketchup and onions on my hot dog, I’ve always done that. No mustard, but mounds of onions though.” The menu at Lucy’s follows no rules—what other hot dog joint has roasted Brussels sprouts on offer? Perhaps that’s because when Green was brainstorming the menu, she was drinking multiple glasses of Champagne, which goes with everything. 34 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 DANIEL DREIFUSS Lucy’s on Lighthouse

WWW.MONTEREYCOUNTYNOW.COM 35 PRICELESS OCEAN VIEWS Coastal Cuisine: Diverse menu featuring the finest local and international flavors Special Events & Private Dining: Live music, themed events, or reserve our intimate space for a private gathering Email Clara@bayonetblackhorse.com or call (831)264-6317 We await the pleasure of serving you! 1 McCLURE WAY, SEASIDE • 831-899-5954 • BayonetBlackHorse.com Enjoy the many outstanding restaurants on Old Fisherman’s Wharf with fabulous harbor views. The freshest Clam Chowder, Seafood, Steaks and Italian cuisine. From upper end fine dining to casual, or lunch-to-go as you pass by on your way to other activities on the Wharf. montereywharf.com BBQ JOINT Your friendly neighborhood NOW SERVING BEER & WINE! -Great Breakfast- -BBQ Daily- -Fresh Salads- -Burgers & Hot Dogs- -Vegetarian OptionsT&A CAFE, Home of Kleinfeldt Family BBQ 1 Harris Road, Salinas, CA 93908 | (831)225-0447 | tacafespreckels.com

Just 25 years ago, most Americans were dismissive of Rosé—if they thought about it at all. Connoisseurs associated it with novice blushes popular in the 1960s into the ’80s, such as white Zinfandel. For men sweltering at a summer backyard barbecue, light beer was the antidote of choice. Today, however, Monterey County vintners are often eager to showcase Rosé. Consumers are equally ready to give it a try. Demand for pink wine in the U.S. rocketed up some 7,000 percent between 2000 and 2015, according to the online distributor marketplace Provi. And this country now ranks behind only France and Germany in consumption of Rosé. So what happened? “You had a change in perception,” says winemaker Scott Cariccioli of Cariccioli Cellars, explaining that, emerging from the 1970s, a new generation of consumers were looking for wines with structure and nuance. A refreshing white made from red suited that quest. “Look at Provence,” adds Folktale Winery’s Nat Wong. “They make a living off Rosé.” He speaks of the style’s versatility—colors that range from ballet slipper pink to deep gemstone, flavors that are easy and refreshing to contemplative. Bill Parsons of the family winery Parsonage in Carmel Valley notes that consumers and winemakers are either on a hunt for the next new thing or resurrecting tradition. Still, he says, the meteoric growth of interest in Rosé—“It’s mind-boggling.” It was in the 2000s that quality Rosé began to shed the style’s cloying image. And with winemakers willing to experiment with the boundaries, the versatility of the wine began to show. A breeze through just some of the Rosé produced by Monterey County winemakers reveals blends, bubbles, pinks made from subtle Pinot 36 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 ROSE COLORED GLASSES Monterey County winemakers showcase the variety and quality of once-scorned Rosé. By Dave Faries Folktale Winery and Vineyards DANIEL DREIFUSS

booze, brunch, & birdies 79 Asilomar Blvd., Pacific Grove, CA at the Pacific Grove Golf Links 831.375.1300 GRILLATPOINTPINOS.COM @grillatpointpinos #downwithgpp have you tried the grill at point pinos? VERVE COFFEE ROASTERS ESPRESSO BAR BREAKFAST, BRUCH, & LUNCH BAKED GOODS BAR & LOUNGE OCEAN VIEW & COURSE VIEW PATIO DINING REMODELED DINING ROOM

Noirs and from savory reds. According to Caraccioli, the microclimates of the Central Coast represent Rosé well. It produces grapes with good structure—that balance between acidity, sugars and tannins at lower potential alcohol levels. For the label’s award-winning sparkling wines, Caraccioli looks for phenolic ripeness as well as sugar levels come harvest. The former is a measure of changes in the tannic structure of red grapes, “Which is why [sparkling Rosé] works,” he adds. “We can make Rosé from reds that are difficult to make Rosé from.” Typically, the team at Parsonage prefers to work with grenache grapes to produce a Rosé of bright red berries and fresh citrus with floral tones—the sensation more people expect from a crisp summer wine. For 2025, however, the winery released a version from syrah. “It’s like a bullet down the middle of the palate,” Parsons says. “It’s not a dainty thing.” Treating syrah to the pink wine method releases more intense, earthy flavors: dark cherry, zest, lean pepper and sometimes grassy and briny notes. “I call it Rosé on steroids,” Parsons is quick to add. Experimentation is the state of pink wines along the Central Coast and elsewhere. Folktale in Carmel Valley crafts several Rosés, including a popular nonvintage sparkling version. But the 2024 New Love is a carbonic wine from the sangiovese grape that is a dark, looming pink with an herbaceousness that almost reveals its tannins. “It wants to be astringent, but can’t get there,” Wong observes, adding that with Rosé—as in reds and whites—“it’s so expressive in the way you farm it to make it.” Rosé can be an easy-going, front porch wine. But, Caraccioli points out, the style can highlight the elegance of pinot noir, the dry wit of sangiovese, the floral, herbal reverie from mourvedre and more. “It can be more serious if you want it to be,” he says. “The reality is that it’s pretty damn good if made the right way.” Put simply, Rosé is white wine made from red grapes, which puts a lot of weight on the method used by winemakers. The saignée process starts with allowing the juice from red grapes to begin fermentation. At some point, the winemaker will siphon off a small amount of juice and set it aside for pink wine. Vin gris, on the other hand, limits the contact between juice and skin, with the entire batch of wine fermented as Rosé. Grandeur Rosé, a label from Scheid Family Wines, is made with the vin gris method from petite sirah grapes. The result is a pleasant wine flaunting late summer notions of ripe stonefruit Wrath DANIEL DREIFUSS 38 THE BEST OF MONTEREY BAY ® EAT + DRINK 2025-2026 SALADS & CALZONES THIN CRUST PIZZA 831-899-1762 DINE-IN OR TAKE-OUT Tues – Sat 11am – 9pm Sunday 11am – 8pm 720 BROADWAY AVE. SEASIDE DELIVERY AVAILABLE Craving Pizza? SOURDOUGH PIZZA SEASIDE’S FINEST EAST COAST PIZZAS NY style, thin crust with butter and garlic WEST COAST PIZZAS SF sourdough crust with garlic olive oil BEER ON TAP PASTA & SUBS DESSERTS Oven_1-3v_ED25_ec.indd 1 4/24/25 11:44 AM

and juicy watermelon, but with the knowledge of the coming fall present in a stern minerality. At Tira Nanza, winemaker Greg Hill prepares pink wine from malbec, for a splash of lively red berries calmed by the leaner savor of melon. The different approaches can be found in tasting rooms across the county. Ian Brand’s Le P’tit Paysan label offers a Rosé from a blend of mourvedre, grenache and cinsault grapes. Dawn’s Dream—often voted the county’s most popular pink—uses a specific pinot noir clone, number 236. Garrett Bowlus at Albatross Ridge starts with pinot and lets nature take hold for a bright and bubbly Pétillant Naturel. Parsons recalls the time, when pink wine was still emerging from the white Zin shadows, that he watched Walter Georis launch into a Rosé from cabernet sauvignon. “I was laughing at him,” Parsons admits. “He said, ‘You’re going to see more of this.’ He was ahead of his time.” Yet there are those who continue to dismiss the legitimacy of Rosé’s stature. They associate its popularity with the rise of social media, Instagram in particular. The welcoming hues make for good imagery—the shimmering ruby of Rosé from grenache, the copper tone lent by Sangiovese, the soft pink of Pinot. “There’s something alluring about it visually,” Caraccioli observes, singling out Grenache for its inviting glint. “But if the wine sucks, it doesn’t matter.” A new generation of consumers unaware of—or at least willing to forgive—past Zins and winemakers committed to quality started the Rosé recovery. That the terroir is so favorable makes Monterey County a destination for the style. “Our Rosé always sells out quickly,” Parsons says. WWW.MONTEREYCOUNTYNOW.COM 39 We are Coastal Roots. For 30 years we have been deeply rooted in the coast and its community. You know us for our restaurants: Tarpy’s and Montrio in Monterey, and Rio Grill in Carmel, and the fusion of all three into a premier events and catering company on the Peninsula, Coastal Roots Events & Catering. “Faith, family, friends and food — It is more than our motto. Come experience how we strive to blend these life foundations into a unique dining experience.” ~ Ken & Mona Three Iconic Culinary Experiences. Our iconic restaurants utilize local farms, butcheries, and ocean fresh sustainability driven seafood ingredients to deliver unique and exemplary dining experiences. Coastal Roots WI23.qxp_Layout 1 11/11/23 9:32 PM Page 1 CoastalRoots_FP_VG24_kb.indd 1 6/19/24 1:03 PM “Faith, family, friends and food — It is more than our motto. Come experience how we strive to blend these life foundations into a unique dining experience.” ~ Ken & Mona Three Iconic Culinary Experiences. Our iconic restaurants utilize local farms, butcheries, and ocean fresh sustainability driven seafood ingredients to deliver unique and exemplary dining experiences. CoastalRoots_FP_VG24_kb.indd 1 6/19/24 1:03 PM We are Co For 30 years we have been deeply rooted in t restaurants: Tarpy’s and Montrio in Monterey, into a premier events and catering company o “Faith, fami food — It is motto. Com how we striv life foundati unique dini Three Iconic Cu Our iconic restaurants utilize local farms, seafood ingredients to deliver uni Coastal Roots WI23.qxp_Layout 1 11/11/23 9:32 PM Page 1 CoastalRoots_FP_VG24_kb.indd 1 We are Coastal Roots. For 30 years we have been deeply rooted in the coast and its community. You kno restaurants: Tarpy’s and Montrio in Monterey, and Rio Grill in Carmel, and the fus into a premier events and catering company on the Peninsula, Coastal Roots Event “Faith, family, friends and food — It is more than our motto. Come experience how we strive to blend these life foundations into a unique dining experience.” ~ Ken & Mona Three Iconic Culinary Experiences. Our iconic restaurants utilize local farms, butcheries, and ocean fresh sustainabi seafood ingredients to deliver unique and exemplary dining experience Coastal Roots WI23.qxp_Layout 1 11/11/23 9:32 PM Page 1 CoastalRoots_FP_VG24_kb.indd 1 We are Coastal Roots. For 30 years we have been deeply rooted in the coast and its community. You know us for our restaurants: Tarpy’s and Montrio in Monterey, and Rio Grill in Carmel, and the fusion of all three into a premier events and catering company on the Peninsula, Coastal Roots Events & Catering. “Faith, family, friends and food — It is more than our motto. Come experience how we strive to blend these life foundations into a unique dining experience.” ~ Ken & Mona Three Iconic Culinary Experiences. Our iconic restaurants utilize local farms, butcheries, and ocean fresh sustainability driven seafood ingredients to deliver unique and exemplary dining experiences. Coastal Roots WI23.qxp_Layout 1 11/11/23 9:32 PM Page 1 CoastalRoots_FP_VG24_kb.indd 1 6/19/24 1:03 PM We are Coastal Roots. For 30 years we have been deeply rooted in the coast and its community. You know us for our restaurants: Tarpy’s and Montrio in Monterey, and Rio Grill in Carmel, and the fusion of all three into a premier events and catering company on the Peninsula, Coastal Roots Events & Catering. Three Iconic Culinary Experiences. Our iconic restaurants utilize local farms, butcheries, and ocean fresh sustainability driven seafood ingredients to deliver unique and exemplary dining experiences. THE MONTEREY PENINSULA’S MOST RECOMMENDED PIZZERIA ’98-’24 BEST PIZZA 3 BLOCKSUPFROMCANNERYROW/AQUARIUM AFFORDABLE FAMILY DINING Pizza • Pasta • Ravioli • Calzones • Salads Great Italian Sandwiches Gelato • Delicious Desserts BANQUET ROOM • FULL COCKTAIL BAR OPEN MON-THUR 4PM • FRI 3PM • SAT & SUN 12PM Call ahead for take-out service 649-1500 725 Lighthouse Avenue Monterey Gianni’s Pizza Family Owned & Operated Since 1974 ’15 BEST FAMILY RESTAURANT ’17 BEST PLACE FOR A BIRTHDAY PARTY

RkJQdWJsaXNoZXIy MjAzNjQ1NQ==