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
RkJQdWJsaXNoZXIy MjAzNjQ1NQ==