Published by BEST OF MONTEREY BAY® Eat+Drink 2026-2027 | 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 perched over Monterey Bay. Enjoy upscale American fare at Schooners and discover a journey for the senses at Coastal Kitchen.
MONTEREY DINING DINNER, LUNCH, BRUNCH DON’T WORRY BE HAPPY (HOUR) DAILY 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 LIVE MUSIC TUESDAYS DELICIOUS WOOD FIRED PIZZAS, BURGERS, PASTA, SANDWICHES, AND SALADS
Blue meets blue at the C restaurant + bar Located next to the Monterey Bay Aquarium The scenic C restaurant overlooks a spectacular waterfront setting on the Monterey Bay National Marine Sanctuary The C restaurant + bar, where every table offers a blue water view. Serving breakfast and dinner daily. Located at InterContinental The Clement Monterey, a 208 room hotel on historic Cannery Row. Do you live an InterContinental life? 750 Cannery Row Monterey, California 93940 831.375.4500 Blue meets blue at the C restaurant + bar Located next to the Monterey Bay Aquarium The reimagined C restaurant overlooks a spectacular waterfront setting on the Monterey Bay National Marine Sanctuary. The C restaurant + bar, where every table o ers a blue water view. Serving breakfast and dinner Wednesday through Sunday. Located at InterContinental The Clement Monterey, a 208 room hotel on historic Cannery Row. Blue meets blue at the C restaurant + bar Located next to the Monterey Bay Aquarium 750 Cannery Row Monterey, California 93940 831.375.4500 www.ictheclementmonterey.com The reimagined C restaurant overlooks a spectacular waterfront setting on the Monterey Bay National Marine Sanctuary. The C restaurant + bar, where every table o ers a blue water view. Serving breakfast and dinner Wednesday through Sunday. Located at InterContinental The Clement Monterey, a 208 room hotel on historic Cannery Row.
A common observation has diners returning to comfort foods in times of uncertainty. Logic would suggest that socio-economic turmoil would also send people to favorite bars to wash away their concerns. Chefs and those who study culinary trends agree that the first is happening, true to form. Drinkers, however, are more and more finding solace in a different direction—one that is perhaps healthier and certainly more clear-headed. While bartenders put their creativity to mocktails, craft brewers and winemakers are beginning to explore non-alcohol or lowalcohol options. Such trends are always of interest. When it comes to comfort fare, for example, it’s no longer possible to satisfy cravings with a simple grilled cheese sandwich and tomato soup. After decades of global fusion and farm-to-table expectations, chefs are taking favorite foods to a new level. Still, sometimes people want a simple bibimbap or Bloody Mary without all the trimmings. Indeed, even chefs tend toward the basics when they get home from a long day. Comfort can be defined in different ways. A familiar commercial strip such as Lighthouse Avenue in Monterey can become a source of culinary solace. A golf course restaurant can offer welcome camaraderie. Each year in Eat+Drink we explore some of the many aspects of Monterey County’s dining scene. We hope you enjoy what you find in this year’s issue. -Dave Faries Shining on Lighthouse 10 On Courses 16 Alcohol Low-Down 22 After Work Specials 26 ’Bap Top 32 Familiar Made Fine 36 Non Contrary Marys 42 Signature Dishes/Drinks 46 Founder & CEO Bradley Zeve Publisher Erik Cushman Project Editor Dave Faries Editor Sara Rubin Art Director/Production Manager Karen Loutzenheiser Contributing Writers and Copy Editors Sloan Campi, Erik Chalhoub, Celia Jiménez, Pam Marino, Agata Popęda, Katie Rodriguez, Aric Sleeper Graphic Designers Annie Cobb, Lani Headley, Kevin Jewell Advertising Keith Bruecker, Diane Glim, George Kassal Business Development Director Keely Richter Photos by Daniel Dreifuss Cover Photo Daniel Dreifuss The Korean favorite bibimbap, as served at Jeju Kitchen in Carmel. The Best of Monterey Bay® is published by Milestone Communications, Inc., a California corporation. The entire contents are copyright 2026. No portion may be reproduced. 831394-5656. www.montereycountynow.com. Seventh & Dolores Steakhouse 8 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Subscribe to the newsletter: montereycountynow.com/subscribe Go to montereycountynow.com We Deliver… NEWS • ARTS ENTERTAINMENT FOOD • DRINK CALENDAR Fresh Local News Served Daily
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
Birria ramen was not on the menu when Mission 19 Taqueria opened in 2021. But a lot has changed at the little corner spot. “We had three people,” owner David Rodas recalls of his initial staff. “I was mopping the floor, doing dishes. Now we have 14 people.” The taqueria sits at the corner of Lighthouse and Hoffman avenues. Although two Mexican restaurants are nearby, it troubled Rodas when he first opened that workers making their way home preferred to stop in Seaside rather than pick up dinner in Monterey. One reason may have been habit. Before he moved in the space was occupied by an Italian restaurant, a deli and a few other establishments— none for any considerable length of time. “I still have people who come in and say, ‘This used to be…’” he says. “We broke the curse, hopefully.” Although a lot on Lighthouse Avenue in Monterey remains the same—Gianni’s Pizza is regularly 10 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Lighthouse Bistro Curry Journey BRIGHT SPOT With places new and old, Lighthouse Avenue in Monterey is a dining destination. By Dave Faries
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named the county’s best, Hula’s Island Grill draws boisterous crowds—there has also been quite a bit of change. “It’s an eclectic street,” says Philip Wojtowicz, chef and owner of Oystertown. “We shop and eat at every place.” Not counting convenience stores, there are 25 restaurants, bars and markets on the eight-block stretch from Reeside to David. The kitchens span continents—Mexican, Mediterranean, Indian, Thai, Japanese—and styles. There’s a burger joint on one end of the street, an ice cream parlor toward the other. “You won’t believe how much baklava we sell,” says Ralph Elrayes of Lighthouse Bistro Global Cuisine. Lighthouse Bistro Global Cuisine is a new addition to the street, as well as a revelation. In an era when many chefs narrow their menus or trend toward a particular style, Elrayes decided to broaden his restaurant’s reach. Diners can try shawarma or other Mediterranean favorites, fish and chips familiar to English pubs, pasta dishes or even the Nepalese favorite, momo—all from scratch and prepared with care. If Elrayes’ wife is away, baklava goes off the menu. That’s her specialty. Oystertown is also a fresh face on Lighthouse. The sleek space— urbane inside, with a European vibe to its patio—was named Best New Restaurant of 2025 by Weekly readers, thanks to its menu of small plates that feature shellfish, yet can venture to homestyle meatballs or even a comforting dessert bowl of chocolate pudding, the chef’s recipe. Another new entry is Curry Journey, which opened in 2026. The focus here should come as no surprise. What makes the place different is its restraint when it comes to menu listings. Zab Zab Thai Cuisine a few blocks away is a more typical Thai restaurant, which is not meant as ordinary. “Their food is good,” says Curry Journey owner Thapanapong Trongarchakaew, drawing out the “oo” for emphasis. Instead, where Zab Zab gives guests dozens of options, Curry Journey skips emblematic items such as pad Thai to concentrate on what they do well. While there may be no typical experience on Lighthouse in Monterey, most restaurants run into the same issue. “The only problem we have is parking,” Elrayes points out. It’s a hitch others warned Trongarchakaew about as he was considering the location and one Wojtowicz knows first hand. “I’ve had several tickets,” he says. There are garages nearby, supporting Cannery Row as well as Lighthouse. But many of the spaces between the two roads are metered street parking. Some cross streets are limited to 90 minutes or less during daytime hours. But the problem is more of a nagging reputation than a hindrance. A 12 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Oystertown
4pm to 6pm & 9pm to 10pm & original craft brewery Voted Monterey’s Favorite Sports Bar Bar & Happy Hour 25 HDTV’s & Craft Beer | Pet-Friendly Heated Patio & Fire Pits Monterey’s Favorite LOCATED INSIDE THE PORTOLA HOTEL & SPA | COMPLIMENTARY SELF OR VALET PARKING (831) 649-7830 | JACKSATPORTOLA.COM CALIFORNIA CUISINE inside the portola hotel & spa experience jacks monterey Seasonal cuisine. Handcrafted cocktails. Award-winning wines. Enjoy breakfast or dinner indoors or outdoors on our pet-friendly terrace with fire pits. sip. taste. unwind. enjoy. LOCATED BEHIND PORTOLA HOTEL & SPA | COMPLIMENTARY SELF OR VALET PARKING | (831) 649-2699 | PETERBSMONTEREY.COM | Sports Bar $5 happy hour
block or two up the hill there are no daytime limits. The street’s purpose may have a bigger impact. Restaurateurs often hear phrases such as “I didn’t know you were here” (Trongarchakaew installed a sharp yellow awning out front to prevent drivers from missing Curry Journey). Lighthouse Avenue was laid out in the 1870s as a conduit from Point Pinos Lighthouse to downtown Monterey. Its path through Monterey slowly developed into a retail buffer between the canneries and the workers who lived up the hill. The Presidio always presented a chokepoint—more so when a route through the base was closed following 9/11. With more traffic funneled onto the street, drivers have few opportunities to look around. Despite the issues, however, Lighthouse has become a food and drink destination. Of course, that has long been one of its roles. Wojtowicz notes that the building that hosts Oystertown was built in 1927 as a grocery store. Later it became a pizzeria and, most recently, a coffee shop and boutique store. But a small renaissance began when mixologist Katie Blandin opened Pearl Hour in September 2019, immediately earning Best New Business honors from Weekly readers. Bespoke cocktails and diverse events continue to attract a discerning crowd that remains late. Since then, International Market, which trades in Mediterranean and Middle Eastern goods—spun off International Cafe. Malinka European Market opened, stocking items from Central and Eastern Europe. Sunrise Cafe now welcomes a breakfast and lunch crowd. Bulldog Sports Pub received a remodel, as did Segovia’s, the strip’s longstanding dive, and Namaste India Bistro. 14 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 831.574.3042 | mcintyrevineyards.com Join Us At Our Tasting Room at 24 W. Carmel Valley Rd., Carmel Valley Enjoy our wines at our Tasting Room or call and make a reservation for an Estate Vineyard tasting. Producing handmade, highly acclaimed Chardonnays, Pinot Noirs, Sparkling and Rosé from sustainably farmed vineyards in the Legendary Santa Lucia Highlands. WINES History, Heritage, Hospitality Stop in for a quick lunch and shop our market, for great domestic and imported goods! Open daily 10am to 5pm • 750 Cannery Row Suite 108, Monterey conigliodeli.com • 831-901-3175 f P Coniglio_1-3s_VG21_gk.indd 1 6/7/21 12:52 PM
“The Indian restaurant near me— Namaste—is great,” Rodas says. “You have to make reservations, because it gets busy at night.” Owners say the mix of new, upscale establishments and favorite standbys make Lighthouse more vibrant and attracts more traffic. “I’m surprised,” Elrayes admits. “I was worried because of parking, but a lot of people come.” Catering to locals also brings people to Lighthouse. A sizable population lives within walking distance of the street, and many places offer locals’ discounts. For example, on Thursdays, area residents receive 20-percent off at Lighthouse Bistro. “We want people in the neighborhood to walk on down,” Wojtowicz says of Oystertown. “And we definitely get local people. They talk to others at the bar.” According to Rodas, the difference in his four years on Lighthouse is noticeable. In Mission 19’s first year, the restaurant took in around $250,000. Now he is on target to top $1 million and is looking into a second location. And he has expanded the menu. Birria ramen is a fun dish. Not only is it a collision of two culinary traditions that makes perfect sense, but at Mission 19 Taqueria, they present it with chopsticks, which brings a moment of amusement. And it’s a hearty presentation. So it’s best to get in a walk before dessert—the chocolate pudding at Oystertown. And that, Wojtowicz says, sums up the advantage of the street, for both diners and owners: “You can start, middle or end at Oystertown.” WWW.MONTEREYCOUNTYNOW.COM 15 662 Lighthouse Avenue, Pacific Grove ✦ 831-643-1060 ✦ redhousecafe.com Red House Cafe Weekend Brunch Fri, Sat, Sun & Mon 8am-2:30pm Breakfast Tues - Thurs 8am-11am Lunch Tues - Thurs 11:30am - 2:30pm Dinner Tues - Sat 5pm - 9pm (Closed Sunday & Monday nights.) Voted Best Brunch ’15 ’14 ’16 ’17 ’18 ’19 ’21 ’22 ’23 ’24 Fresh Contemporary American Fare with European Flair ’25 RedHouse_1-3s_ED26_DG.indd 1 4/16/26 10:45 AM VB EOSTTE FD RME NO NC HT ERRE YS TCAOUURNATNYT’ S ’24 Sabrina and Federico Rusciano invite you to experience authentic European cuisine through their signature dishes, matched with fine wines that will take you on a trip to Europe. 867 Wave St. Monterey, 831-333-1200 Open Wednesdays - Monday Closed Tuesdays One block above the Aquarium www.BistroMoulin.com bistro_moulin_1-3s_VG25_gk.indd 1 6/6/25 4:38 PM
What defines a golf course restaurant? If at first you think it might be a little stuffy—collared shirts, starched white attire—you’re not alone. That’s also what longtime restaurateur and caterer Johnny Carmona thought it might be when the CEO of Pajaro Valley Golf Club approached him in 2022 about taking over the club restaurant, the Cypress Grill. “When you think of a golf course you might think, is this place stiff? Are there a lot of rules?” Carmona recalls wondering. “But really, it’s a place to come and hang out in your community.” After more than a decade, he left his longtime Watsonville space, Carmona’s BBQ Deli, and opened up Carmona’s Grill at the golf course near Pajaro. The menu approximates classic diner fair—breakfast omelettes or steak and eggs, then burgers, tuna melts and club sandwiches. There’s a bar and live music most weekend nights. In short, the new venue was on a golf course, but that did not mean Carmona’s really had to change the vibe: “We just wanted to create the same,” Carmona says. “It’s a professional service, but with a family approach. That’s the most important thing: treat them like a customer, but treat them like a normal human being.” There is perhaps a reputation that golf course restaurants need to overcome if they want to attract anyone and everyone who may not play golf or belong to a club or know the rules of the game. But anyone can show up, and a mix of golfers and non-golfers contributes in its own way to the ambiance. “I don’t want to bullshit you with a ratio, but it is a high number of people who don’t golf,” Carmona says of his customer base. “It is nice—a lot of our normal customers go to the driving range and learn how to play.” A lot of people who visit the golf mecca of Pebble Beach are golfers, fulfilling a bucket list experience of playing an iconic course (followed by a bucket list “19th hole” visit to the Tap Room, a steakhouse renowned for its prime rib chili and decorated with a lot of historical golf memorabilia). But the resort includes seven other res16 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 CLUB CALL Golf course restaurants are there to serve golfers, but also invite the general public in. By Sara Rubin Del Monte Bar and Grill
OLD FISHERMAN’S GROTTO 39 Fisherman’s Wharf | Monterey, CA 831.375.4604 | OldFishermansGrotto.com THE FISH HOPPER 700 Cannery Row | Monterey, CA 831.372.8543 | FishHopper.com GROTTO FISH MARKET 42 Fisherman’s Wharf | Monterey, CA 831.372.3769 | GrottoFishMarket.com
taurants, and all attract a combination of golfers and non-golfers to differing degrees, says Pebble Beach Company’s vice president of food and beverage, Bryan Anthony. There’s the attraction of the view at The Bench, overlooking the stunning 18th hole of the Pebble Beach Golf Links—easily enjoyed from the patio studded with comfortable seating and fire pits. There’s more of a gastropub style at Sticks at Spanish Bay (currently under renovation as of April 1, scheduled to reopen in March 2027 with a golf simulator upstairs). At Hay’s Place, diners get views of Stillwater Cove and order from a Mexican-inflected menu famous for the tin-can nachos which can be elevated with the addition of lobster. But there are certain must-haves for a golf course menu, Anthony says. “The biggest prerequisite is you have to have a good burger—and a good cocktail and beer selection. The burger and a beer is the golfer’s dream—that ritual post-golf is just as meaningful as going out to play golf, saying, ‘Let’s go cap the day.’ You’ve got to have a great burger.” This is true not just at Pebble Beach’s higher-end establishments, but also at Del Monte Golf Course in Monterey, also operated by Pebble Beach Company. (Bonus trivia: This is the oldest golf course west of the Mississippi River.) Unlike entering Pebble Beach, the Del Monte Bar & Grill is open to the public without entering a gate for a fee, and is a nofrills clubhouse restaurant. Diners order from a short menu at the counter and food is delivered in a basket. Top sellers are the fried chicken sandwich and the smashburger-style burger. “My job is really easy if I put burgers on the menu, because it’s always the top seller,” Anthony adds. Maybe it’s the high-quality burger that draws non-golfers to Bayview Grille, located at Bayonet and Black Horse in Seaside, but on a clear day, it’s 18 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Bayonet and Black Horse Hay’s Place
hard for even the double smashburger or prime rib sandwich to compete with the view. From the top of the hill, big windows (and generous patio seating) offer sweeping views of the Monterey Bay and the Monterey Peninsula; you can almost imagine watching people golf at Pebble from your perch. (And you can certainly watch people play at Bayonet, but plenty of non-golfing locals frequent this place. In fact, they’ve done an analysis and about 40 percent of customers are locals. Some number of those are students who are encouraged to just hang out and study; students get free soda with lunch and free Wi-Fi.) When Maurizio Torrente joined the team at Bayonet two years ago as director of food and beverage, he saw an opportunity to change the way the general public related to it, starting with a renaming as Bayview Grille. “For so long, it was just an amenity to the golfers and it didn’t have an identity,” Torrente says. “I wanted to give it an identity—we are our own thing. It’s a $3 million business—we are not just an amenity. We have locals who come in every single day, we host weddings. We’ve got to name it something different. We are not just a restaurant at a golf course.” Of course, golf course restaurants are run by restaurant professionals, not golf professionals, and not even necessarily golfers at all. Over in Pajaro, Carmona used to occasionally play golf years back, but says it got too expensive for him. Now that he enjoys a wide landscape view out the restaurant windows of the tree-flanked green—and occasional herds or deer or rafters of turkeys— he’s thinking about picking up a club again. 20 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 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 50 OLD FISHERMAN’S WHARF MONTEREY • 831-372-3655 www.domenicosmonterey.com Open Daily 11:30am to close ’25 Voted Monterey County’s BEST Restaurant on Fisherman’s Wharf Fresh Seafood, Italian Classics, Prime Steaks, with Beautiful Harbor Views. Domenico’s on the Wharf features Cioppino— a house specialty, Boat-to-Table Wild Alaskan Salmon, Oysters Rockefeller These are a sample of our many great menu choices. Also enjoy Fine Wines and Cocktails, Desserts and Great Service. Celebrating 44 YEARS on Old Fisherman’s Wharf.— A Local Favorite! Domenicos_1-2h_ED26_gk.indd 1 4/9/26 12:07 PM 30+ BREWERIES LIVE MUSIC LOCAL FOOD TRUCKS SATURDAY, JUNE 27 MONTEREY COUNTY FAIRGROUNDS $40 GA $50 VIP baybrewfest.com @baybrewfest Untitled-14 1 4/9/26 11:58 AM
The popular narrative implies that the sky is falling for winemakers and breweries. On the one hand, the percentage of adults in the U.S. who say they consume alcohol fell to 54 percent in 2025, the lowest in 90 years, according to a survey by Gallup. On the other, a study by the market research firm IWSR shows that the number of weekly drinks per U.S. adult has remained steady at around 10 to 12 for the past 50 years. The Brewers Association reports that U.S. beer production declined by just 1 percent in 2024— nothing Earth-shattering. Yes, people are drinking relatively less alcohol. But more people are turning to beverages that have very little or no alcohol at all, causing local breweries and winemakers to take notice of shifting consumer habits. “There is a lot of fear about people stopping drinking, but I think that is false,” says Brock Bill, director of marketing for Alvarado Street Brewery. “That’s not really the case.” Alvarado Street Brewery, which has locations in Monterey, Salinas and Carmel, offers two different types of froth water. There’s the sparkling water infused with the essence of Citra and Mosaic hops with zero alcohol and no calories, For a tropical flavor, there’s the Southern Hemisphere froth water with Nelson and Nectaron hops. Bill says the beverages give beer fans all the refreshing hoppy goodness without the possible hangover the next day. “It’s a nice beverage to finish your night,” he says. “It’s a perfect medley.” Alvarado Street Brewery unveiled its root beer at its first-ever Oktoberfest event in Monterey in 2025 to much success. Expect to see it again at the event in 2026, as well as it being a regular feature on the menu in the near future. Mid-strength beers, those that range in the 2- to 3-percent alcohol by volume (ABV) range, are also growing in popularity. 22 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 MORE OF LESS Low- and no-alcohol beverages are becoming menu staples as local establishments navigate shifting consumer trends. By Erik Chalhoub Sunny With a Chance of Flowers COURTESY OF SINCERELY SOCIAL
Sponsored by Party at the Plaza | June 5 La Dolce Vita | June 9 Soirée by the Sea | June 10 Boho Bites & Beats | June 11 experience the art of the platein storybook carmel Immerse yourself in an unforgettable food and wine celebration at the 6th Annual Carmel-by-the-Sea Culinary Week with four village-wide signature events and ongoing chef-curated menus, culinary experiences and exclusive offers at more than 30 restaurants. Join us for all the action in our storybook village and stay steps away at Carmel-by-the-Sea hotels and inns. get tickets at carmelculinaryweek.com
The goal is to increase production of non-alcoholic beverages to 25 percent of Alvarado Street’s total volume within the next decade. Such drinks are growing in importance for the brewery’s lineup, which is currently building a new production facility and tasting room in Castroville to meet the growing demand for all of its beverages, non-alcoholic or otherwise. On the wine front, Scheid Family Wines has hit the spot with its Sunny with a Chance of Flowers label, which measures in around 9-percent alcohol, compared to the roughly 14 percent for most other wines, along with zero sugar and 85 calories per serving. The winery produces two Rosés and varietals including a Cabernet Sauvignon and Pinot Noir, available at stores such as BevMo!, Safeway, Whole Foods and more. Lisa McClung, senior brand manager for Scheid, says the label launched in 2020 in response to a consumer shift toward lower-alcohol drinks. Research conducted by Scheid showed that consumers want clear facts on their drinks, so Sunny with a Chance of Flowers puts the big points—zero sugar, alcohol percentage and calories—right up front on its labels. That desire for transparency goes hand-in-hand with consumers striving for a healthier lifestyle and being more mindful of their drinking habits. “We see that lower alcohol wines help them maintain those rituals and stay aligned with their wellness goals,” McClung says, noting that millennials and Gen Z of legal drinking age make up the majority of these customers, but older generations are joining them at a steady pace. She adds that consumers are being more intentional in their drinking occasions, with Scheid’s research finding that the top occasion its consumers pull out a Sunny drink is when relaxing and unwinding at home, and the low alcohol content means they won’t feel the effects the next day. Customers also note that they are drawn to the name of the label. “You really can’t say the brand name without smiling,” McClung says. “It feels fun and playful just to say it.” Alvarado Street Brewery 24 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 43 Fisherman’s Wharf Monterey 831-288-6218 montereybaycreamery.com Homemade Ice cream, SHakeS & SundaeS
WWW.MONTEREYCOUNTYNOW.COM 25 SAVE THE DATE BIG SUR FOOD & WINE PRESENTS BIGSURFOODANDWINE.ORG FOR TICKETS PLEASE VISIT: THEBARNYARD.COM/EVENTS Food & Wine Festival Big Sur 28TH ANNUAL AUGUST 15, 2026 FERRARI EVENT AT THE BARNYARD BigSurFood&Wine-Ferrari_1-3s_ED26_dg.indd 1 4/14/26 11:09 AM Voted Monterey County’s BEST FISH & CHIPS 13 years in a row! Come In and See Why! Wharf #2 • Monterey 372-0581 LBPMonterey.com ’25 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! ’25
We all need to eat, and that includes the chefs behind the meals that we love. But dining at home after a day of cooking for others is a different experience for chefs. For most, the name of the game is simple and quick, with little to no cleanup. Chef Brandon Bollenbacher of the Carmel Valley resort The Quail always has a ready container of cottage cheese in his refrigerator. Bollenbacher happily settles for a ham and cheese sandwich on sourdough. Chef Raymundo Jimenez Aquino of 7th & Dolores Steakhouse prefers a departure from the meat, seafood and pasta that he has seen all day. Although he doesn’t get home until close to 10pm, his wife generally waits up with dinner ready. “I’m lucky,” he says. The Weekly asked three other Monterey County chefs about their go-to meals after work, along with the recipes. CHEF JOSIE LEWIS, Other Brother Beer Co., Seaside Being a chef is demanding work, and Josie Lewis has experienced all sides of it. Her work days have gotten a little better, but she admits she still has some 26 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 AFTER HOURS When chefs get home after a long day at work, what do they have for dinner? By Sloan Campi Chef Paul Corsentino Chef Paul Corsentino prepares a dish dubbed midnight pasta, which is one of his after-work favorites. Chef Josie Lewis
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bad habits left over from her 12- to 14-hour shifts. She also considers herself lucky that she has a partner to cook for her when she gets home. But when she’s alone and hungry, Trader Joe’s meals are a go-to for Lewis. “I love their frozen macaroni and cheese,” Lewis says. “Give me that with a bagged salad and that’s dreamscome-true right there.” Though Lewis loves the convenience of the frozen section of Trader Joe’s, she sometimes cooks a simple starch, protein and salad for herself. “Recently it’s been pork tenderloins. They’re easy, delicious and cheap,” Lewis says. PORK TENDERLOIN WITH RICE Ingredients: Pork tenderloin 2 cloves of garlic 2 tbsp cooking oil—can be olive, avocado or vegetable Fresh sage Bagged salad Cooked rice (optional) Preheat oven to 375 degrees F. Pat the tenderloin dry and put it on a sheet pan. Mince the garlic cloves and mix that with the oil. Rub the garlic-oil mixture on the pork, then season with salt and pepper. Put the fresh sage underneath the pork for some extra pizzazz. Roast until the internal temperature is 145 degrees F—time will vary based on size. CHEF PAUL CORSENTINO, Coastal Event Provisions; Vin-bythe-Sea, Carmel; Monterey Beach Hotel, Monterey Chef Paul Corsentino doesn’t really eat much after work, but that’s where his wife of 12 years comes in. When he eats after returning home, he often makes what he calls “midnight pasta,” a combination of overripe heirloom tomatoes and pasta, paired with some red wine. He says the best time to enjoy it is in the summer, when outdoorgrown tomatoes are at their peak. “Nobody wants to fuss after work,” he says. “There’s something about it that’s so comforting.” Corsentino started making this 28 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Chef Justin Cogley
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dish by just winging it. It was his wife who began to write things down when she would watch him. She also added her own adjustments along the way. “My wife wanted to keep making it,” Corsentino says. MIDNIGHT PASTA: Ingredients: 1/2 pound spaghetti (or any dried pasta) 8 cloves sliced garlic 1/4 cup olive oil, plus 2 tbsp reserved 1 tbsp butter 1 tsp chili flakes 3 filets of quality anchovies 1 cup chopped tomatoes Juice of 1/2 lemon 1/4 cup freshly grated Parmesan cheese 1/4 cup chopped herbs of your choice Salt to taste, plus plenty for the pasta water Cook the pasta in well-seasoned boiling water until al dente and reserve some of the water. In the meantime, toast the garlic and chopped anchovies in the butter and olive oil for about 2 minutes or until golden brown. Add the tomatoes and cook for another 2 to 5 minutes. Toss the cooked pasta in the mixture along with a bit of the reserved pasta water, Parmesan cheese, herbs and finish with the lemon, chili and reserved olive oil. Serve at once. CHEF JUSTIN COGLEY, Aubergine, Carmel In the case of Michelin stars, Chef Justin Cogley knows that perfection is everything. And he carries some of this over when he’s done with work. If the craving is there, he and his partner enjoy a makeshift wonton soup. The method requires some pre-planning for the stock, but he says the best part of this recipe is the fact that it’s not written down. WONTON SOUP Ingredients: 1 whole chicken 1 shallot, sliced 1 knob of ginger 1 bunch of scallions 1 pound ground pork (can substitute shrimp or fish) Oyster sauce Soy sauce 7 store-bought wontons (Cogley recommends shopping for these at an Asian bodega in Seaside) Stock: Simmer the whole chicken, sliced shallot, ginger and one bunch of scallions for about four hours. Strain and chill. Wontons: Mix the ground pork, oyster sauce, scallions and soy sauce together. Use this mixture to fill your wontons and cook them in salted boiling water for four minutes each. Add them to the warm chicken stock and enjoy with sesame oil and chili crisp. Chef Raymundo Jimenez Aquino Chef Raymundo Jimenez Aquino looks forward to chicken enchiladas when he finishes his stint in the fine dining Seventh & Dolores kitchen. 30 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 A CANNERY ROW TRADITION PIZZA SEAFOOD PASTA 660 Cannery Row 2nd Level of Steinbeck Plaza on Cannery Row louielinguinis.com 831-648-8500 FREE Clam Chowder Present this COUPON and receive ONE CUP of our Award-Winning Clam Chowder with the purchase of an entree. Limit two per table. Cannot be combined with any other offer. Code: CRVG Trip Advisor Lunch & Dinner Daily KIDS MENUS & GREAT FOR GROUPS Expires 4/2/27 louie_1-3v_FG26_gk.indd 1 3/9/26 11:59 AM
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To mix or not to mix—that is the question no one should ask themselves, when face-to-face with a colorful bowl of bibimbap. In Korean, “bibimbap” quite literally means “mixed rice,” from “bibim” (mixing) and “bap” (rice). The dish’s origins, like many others, are the subject of great debate, but often traced back to the Joseon Dynasty (13921910), Korea’s last and longest-ruling Confucian dynasty. Bibimbap has been lauded as a dish representative of Korean culture, similar to “what a hamburger is to Americans,” says Jay Kim, owner of Korea House in Seaside. In that same approachable manner, it doubles as a gateway dish for new customers to dip their forks—or chopsticks—into the world of Korean cuisine. A traditional bibimbap is served in a metal bowl, bringing together an assortment of raw and fermented vegetables, an egg, and sometimes bulgogi—“fire meat,” often thinly sliced, marinated beef—over a bed of rice. It was both practical and symbolic, according to Ashley Wolff, owner of Jeju Kitchen in Carmel: a way to use leftover ingredients, particularly around Lunar New Year, but also a reflection of a culture of preserving vegetables through pickling and fermenting. “Many people couldn’t afford meat,” Wolff says, explaining that traditional bibimbap was often just vegetables. She adds that a depression followed World War II, which had a big influence on the dish, as people in Korea would forage for different vegetables and ferment them to extend their shelf life. “It was a celebration of Lunar New Year, and also for farmers to celebrate their harvest,” she says. “In Korean culture, taking banchan for example, they’ll bring you at least a dozen vegetables that are all basically kimchi. When people couldn’t afford food, they’d forage and ferment it so it would last longer.” Restaurants offer different veg32 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 RAINBOWL Bibimbap, a staple Korean dish with deep, cultural roots, has become a popular fare for those getting into the cuisine. By Katie Rodriguez Korea House
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etable variations of bibimbap, but the most common types are traditional bibimbap—the kind served in the metal bowl—and dolsot, a more luxurious take that emerged in the 1960s and ’70s. Dolsot translates to a scorchinghot stone pot, where the rice turns crispy at the base, often seasoned with sesame oil to prevent sticking, and topped with an array of vegetables, beef, and an egg sunny-side up. Though bibimbap has long been a Korean restaurant staple, its popularity locally has surged in recent years, Kim says. “Bibimbap in Korea is like fast food—you eat it right away, like a taco,” he says. “Ninety percent of our customer base is non-Korean, and they love dolsot. We’re surprised too—you cannot believe how popular it is.” At Korea House, both styles are on the menu, with vegetables such as spinach, julienned carrots, cucumber, mung bean sprouts and house-made gochujang sauce—a fermented chili paste. In their traditional bibimbap, all vegetables are seasoned or cooked. “Nothing is raw; we steam it, boil it, and put sauce on it,” Kim says. “But in Korea, they use fresh ones too to make it colorful. It’s even more colorful there because of all the different vegetables they grow.” At Jeju Kitchen, Wolff takes a looser approach—except when she doesn’t. “I have a couple dishes that stay very traditional,” she says, pointing to her dolsot bibimbap. “You don’t mess with those. They’re too nostalgic.” The egg traditionally sits in the middle, surrounded by the vegetables. Early on, Wolff began pre-mixing her bibimbap, removing the guesswork for first-time bibimbapers. Her dolsot bibimbap has a more intense sesame flavor to ensure it’s fully coated as it arrives sizzling in the pot, with a side of banchan. Her advice to those trying it out is simple: “Mix it.” Jeju Kitchen 34 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Made by hand in California. For more information visit www.roxannebeebe.com 650-235-5031 Pewter Bottle Stoppers by Coastal Artist Roxanne Beebe BeebeArt_1-6v_ED26_GK.indd 1 4/15/26 2:52 PM DINE IN / TAKEOUT / DELIVERY 720 BROADWAY AVE. SEASIDE 831-899-1762 SEASIDE’S FINEST THIN CRUST PIZZA SOURDOUGH PIZZA OPEN DAILY • • DRAFT BEER • • Oven_1-6v_ED24_ec.indd 1 4/18/24 12:20 PM Untitled-37 1 4/15/26 1:00 PM
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When was the last time you had a bologna sandwich? Remember the crackle and smoky haze that rings slivers of the loaf, a gift from time on the flattop that singes through the kindly brioche. Almost gossamer ribbons of pepperoncini echo its ruddy tang as a spread of mustard aioli provides some depth. If that doesn’t have a familiar ring, it’s because this bologna has a name— mortadella—and the sandwich is prepared not in haste by a distracted parent, but with care and quality ingredients by fine dining chef Fernando Tostado, served at Nora’s in Carmel. The touch is deft—wafery layers to the filling that transform the rich, nutty mortadella into something both refined and swaggering. First it was kale, followed by collards. Chefs began looking into other fundamentals, drawing from the rural South, including the “snout to tail” ethic of a people with little excess. Attention then turned to easy childhood favorites or the cozy fare evocative of family meals of decades past. Nostalgia is the culinary cutting edge. A 2025 study by the market research firm 210 Analytics found that 96 percent of Americans claimed to be very or somewhat interested in classic comfort recipes. For 2026, the National Restaurant Association projected that menus will reflect a “quest for comfort.” Like most culinary movements, elevating the ordinary is not new. Even two decades ago, restaurants were drawing attention for gilded burgers or lobster mac and cheese, although these were considered novelties. It’s a trend that took off during the pandemic, as people settled into casseroles or yearned for the inviting aroma of baking bread. Chefs responded, listing grilled cheese sandwiches and tomato soup, along with other relics— and then began dressing them for the evening. “I like the chicken pot pie,” Tostado says, referring to another of his restaurant’s favorites. Or the meatloaf—at Nora’s there is a homey warmth to the beef which settles into a pillow of brown gravy, cozy and rich. A layer of ketchup brings a soaring, fruity cheer. It’s a familiar presentation, but a thoughtful one. “It holds its own next to Wagyu and prime cuts of steak,” says Shane Cassidy, chef de cuisine of The Tap Room in Pebble Beach, where meatloaf is also featured. “It’s good to have some comfort.” 36 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 LIVING IT UP Both chefs and diners are finding comfort in ordinary foods made extraordinary. By Dave Faries Montrio The Caledonian
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Tap Room’s meatloaf is equally satisfying—husky and rich, with a sweet tang from the glaze, yet surprisingly delicate. It comes dressed with a genteel mushroom gravy and plated alongside mashed potatoes and vegetables, all very fulfilling in a hit-the-spot kind of way. But Cassidy notes that nostalgia comes with a risk, particularly with memories such as meatloaf. To present it in a style that deviates from a childhood memory is to invite disappointment—and those childhood memories vary from guest to guest. For some, the best version is a blend of different ground meats. Others want it wrapped in bacon. There are people who cling to certain fillers, from shorn white bread pieces to oatmeal. In their cookbook A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes, Frank Bruni and Jennifer Steinhauer note the two tendencies of meatloaf presentation. While the dish became a staple at diners, they wrote, “it never made inroads like that into upscale restaurants, but every now and then, an ambitious chef will sneak it onto his or her menu, either presenting it in some exalted form or keeping it simple and serving it as an act of nostalgia.” Some menus lean toward simplicity. For instance, The Terrace Lounge in Pebble Beach features chicken tenders. Sure, the meat is brined in buttermilk and the finished tenders served with a hot honey aioli, but they are reminiscent of the children’s favorite. When Chef Brandon Bollenbacher reimagined the lunch lineup at Edgar’s Restaurant at the luxurious The Quail resort in Carmel Valley, he added a hot dog and nachos, both in recognizable form. On the other hand, The Hay in Pebble Beach features a rustic presentation—nachos spilled from a tin can— that can come with lobster. The culinary environment is changing. Food writer John Koch observed that in uncertain times, diners turn to things familiar. Yet the past 40 years of food programs, celebrity chefs, culinary exploration and fusion have created a culture looking for new twists. “Elevated comfort food hits both notes,” Koch noted. Of course, refinement is a broad concept. Molly Coen, pastry chef at Valley Kitchen at Carmel Valley Ranch (and a contestant on Food Network’s The Ultimate Baking Championship) transforms the cheesecake by presentation. Plated invitingly—crust up, so a dark chocolate hue drapes over the white china, with a golden drizzle of honey and a tuft of cream—it falls into the too-pretty-to-eat category, for a second or so. This is artistry applied to a simple, fulfilling dessert—Coen’s understanding of quality ingredients and technique, set to the comforting memories of treats brought to a family gathering. And one would be pressed to find better. “It’s fun to look at, fun to eat,” Coen observes. “But it’s still just a cheesecake.” The specifics of comfort food can be elusive. Dishes encompassed by the term vary from culture to culture, generation to generation, even region to region. Grits, for example, are the song of the south, but can be difficult to find in Monterey County. At Seventh & Dolores Steakhouse, however, Chef Raymundo Jimenez Aquino considers the dish of humble origins the perfect accompaniment for a thick—and expensive—cut of prime steak. With cream, butter and white cheddar cheese, the corn mush that was fodder for ragged sharecroppers can be sublime. The term itself came into vogue during the 1960s (with some food writers crediting actor Liza Minelli for making it popular). Yet the concept has been around far longer, as a passage from Miguel de Cervantes’ 1615 classic Don Quixote attests: “They did not, however, omit to visit his niece and housekeeper, and charge them to be careful to treat him with attention, and give him comforting things to eat, 38 THE BEST OF MONTEREY BAY ® EAT + DRINK 2026-2027 Nora’s
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