Every Monday, I’ll post the tastiest bites I enjoyed over the last week. Stay up-to-date with all my dining adventures around town on Instagram: @offthemenu831
Buffalo-style sweetbreads at Restaurant 1833
I’ve already raved about the new menu by chef Jason Franey at Restaurant 1833. When Restaurant 1833 opened in 2011, they shook up our local dining scene, raising the bar with a refined approach to food and drink. With the arrival of chef Franey, Restaurant 1833 is poised to change the game again. The food is more approachable, but without sacrificing taste or quality—an increasingly common trend in dining nationwide to bring fine-dining sensibilities to casual dining.
The buffalo-style sweetbreads are poised to become the signature dish on chef Jason Franey’s new menu at Restaurant 1833.
The buffalo-style sweetbreads epitomize this new direction for Restaurant 1833. The tender nuggets of sweetbreads are glazed with a spicy piquillo pepper and smoked mango hot sauce, then elegantly plated atop a spread of Maytag blue cheese. A garnish of celery and crispy garlic brings an extra pop of flavor. Much as the bone marrow became the restaurant’s most-talked-about dish, the sweetbreads are sure to become the talk of the town, enticing diners to take a chance more off-the-beaten-path proteins.
I can’t wait to see what other delicious dishes chef Franey has in the works for Restaurant 1833 in the weeks ahead.
Restaurant 1833 is at 500 Hartnell Street in Monterey. 831.643.1833. www.restaurant1833.com.
Duck breast at Affina Food & Wine
Chef James Anderson continues to impress at Affina. He’s been featuring a number of specials on the menu at both lunch and dinner, highlighting the local bounty from land and sea.
I’m continually impressed with the daily menu additions by chef James Anderson at Affina Food & Wine.
Last weekend, I visited for a late lunch and enjoyed a dish of decadent duck. A generous plate of sliced duck breast over a mash of Japanese purple yams. The duck was tender, with a crispy skin on top. Trumpet mushrooms added some earthy umami to complement the rich duck. And thin slices of carrot and asparagus added a touch of texture. I loved the candied kumquats on top, adding some sweet, sour and bitter notes. It was a lot of flavor packed onto a single plate.
As spring comes into bloom, I’m excited to see what more changes are in store on Anderson’s menu at Affina.
Restaurant 1833 has consistently ranked as one of the top spots on the Monterey Peninsula. It opened in 2011 in the Stokes Adobe downtown and immediately made a big splash, earning accolades from notoriously picky San Francisco Chronicle critic Michael Bauer, as well as a James Beard Award semifinalist nomination. Last year, Restaurant 1833 saw not one, but two executive chefs depart. With the arrival of a third—chef Jason Franey—the restaurant began a rebirth.
Chef Franey brought an impressive big-city résumé to sleepy Monterey, following a James Beard Award-nominated turn as executive chef at Seattle’s famed Canlis restaurant. He joined the Restaurant 1833 team in December and has spent the last three months developing a new menu and training his kitchen team.
At the same time, a number of changes to the front-of-house—new-ish general manager Kyle Beauregard, newly promoted chief bartender Danielle Worden and new wine director Bernabe De Luna—brought a fresh perspective to the iconic drink program at Restaurant 1833. Together with chef Franey, the team debuted a new menu of bites and libations to the delight of local foodies this week.
This week, chef Jason Franey debuted a delicious new menu at Restaurant 1833.
The menu is all-new—none of the dishes from the restaurant’s original menu remain. No more roasted bone marrow; no more prosciutto and egg pizza; no more truffle chicken. Even the signature bacon-cheddar biscuits are gone. (But don’t fret, the biscuits have already made the move over to sister spot, Cannery Row Brewing Company.)
Chef Franey’s inventive menu more than makes up for the loss of these favorites. The dishes are familiar, but fresh. Classic flavors are given a gourmet upgrade—a Caesar-inspired whole gem lettuce salad is made with a smoked egg “bottarga” or there’s pastrami made with magret duck. The menu focuses on appetizers—“Nibble” and “Nosh”—with a handful of heavier entrees. It’s a menu that’s certainly more bar-friendly, with options to enjoy with a cocktail or a glass of wine.
The bacon-cheddar biscuits are gone, but the “everything” Hawaiian rolls are a worthy replacement.
Curious what the encore to Restaurant 1833’s iconic bacon-cheddar biscuits would be, I had to try the “everything” Hawaiian rolls ($4), by Coastal Luxury Management corporate pastry chef Ben Spungin, to start. The sweet rolls—four to an order—were dusted with salt, poppy seeds and sesame seeds. The cultured butter was decadently delightful and made on site. These rolls proved a worthy replacement for the bacon-cheddar biscuits—much lighter than the biscuits, they made for a lovely start to a meal.
The artichoke dip (above) and Shigoku oysters are nice bar bites.
The artichoke dip—served with a bowl of housemade Kennebec potato chips ($8)—was a good shared bite to munch on while nursing a cocktail. Likewise for the oysters—four Shigoku oysters served with a tangy white balsamic granita ($13).
The tiki-inspired “No Commitments” makes a great start to the weekend!
There’s a whole new lineup of cocktails—nine for now, but the list is growing and should reach around 30 soon enough. Bartender Danielle Worden is aiming for classic flavors. One of my favorites was the Tiki-inspired No Commitments—Saint George vodka, Swedish Punsch, Velvet Falernum, lime and Coco Lopez ($11). The light, tropical flavors were the perfect sendoff to start the weekend. Continue reading Restaurant 1833 redux→
Every Monday, I’ll post the tastiest bites I enjoyed over the last week. Stay up-to-date with all my dining adventures around town on Instagram: @offthemenu831
Gnocchi with braised rabbit at Jeninni Kitchen + Wine Bar
Chef Jeff Weiss debuted a new spring menu at Jeninni Kitchen + Wine Bar. Loving the new spring dishes, like bigeye tuna crudo with blood oranges or slow-cooked lamb shank.
But the gnocchi was my favorite—fluffy potato pillows topped with braised rabbit, asparagus and arugula. Gnocchi can sometimes turn tough and chewy, but the secret to chef Weiss’ gnocchi is adding potato starch to keep the gnocchi fluffy but not gummy.
Loving the new spring menu at Jeninni. The gnocchi, delicate potato pillows, has been my fave bite so far.
The tender braised rabbit was flavorful, yet reserved, not overpowering the delicate gnocchi. The spring asparagus was delightful. And the zest of Meyer lemon added some nice acid.
Certainly eager to see what other new dishes chef Weiss brings out for spring.
Jeninni Kitchen + Wine Bar is at 542 Lighthouse Avenue in Pacific Grove. 831.920.2662. www.jeninni.com.
Bulgogi burger at Cannery Row Brewing Company
I’ve had a love-hate relationship with the “sandwich of the week” at CRBC. Most weeks, I’ve been left less than impressed by the week’s offering, thankful a new option will come around soon. But every now and then, there’s one that knocks me off my feet, then, whoosh, before you know it, it’s gone. That was the case last week when the bulgogi burger made an all-too-brief appearance on the menu.
Last week’s “Sandwich of the Week” at CRBC was an epic bulgogi burger. But it’s time was short-lived and it’s already been replaced with the turn of the calendar.
This Korean-inspired burger was topped with tender strips of marinated short ribs, pickled chilies and crispy garlic. It was so juicy and full of flavor! I added a few squirts of Sriracha for some extra kick.
Much like their sister spot Restaurant 1833, CRBC is going through some changes with a new chef coming soon. Here’s hoping this temporary special makes the cut for a full-time spot on the menu!
Every Monday, I’ll post the tastiest bites I enjoyed over the last week. Stay up-to-date with all my dining adventures around town on Instagram: @offthemenu831
Spicy kimchee ramen at Sakura
While grabbing Korean barbecue at neighboring Won Ju Restaurant with a friend a couple weeks ago, I spotted a menu of ramen posted in the window at Sakura. I’m a big ramen fan—this Japanese soup is the “it” dish for foodies in big cities, but aside from occasional pop-up dinners and a handful of Japanese restaurants, ramen is a rarity around Monterey. Needless to say, I was intrigued by the new menu at Sakura, boasting a half-dozen differnet types of ramen, including classic chashu pork, seafood, vegetarian and spicy kimchee ramen options. After a couple failed attempts to drop by for a taste, I finally succeeded last week.
While I was tempted to stick to the classic combinations to judge Sakura’s ramen skills, my eyes kept drifting back to the spicy kimchee ramen at the bottom of the menu. I couldn’t resist—chashu pork, hard-boiled egg, Korean kimchee, spinach and green onion in a spicy chile broth.
Sakura now serves ramen to pair with your late-night sushi and sake cravings.
I was impressed that the broth was actually spicy—too often I see “spicy” on restaurant menus and find their definition of “spicy” questionable. But that wasn’t the case here—each sip tickled my throat with heat.
And I loved the slices of tender chashu pork belly. The meat was tender and fatty, almost buttery to the tongue, making for a nice balance to the heat of the broth. And the texture nicely complemented the crunchy kimchee.
I did have a couple quibbles. For one, I would have preferred more meat. Clearly I should order extra pork next time. I also thought the noodles were a little overcooked and light on flavor. But ramen service is just getting going at Sakura and considering the dearth of ramen shops in town, I’m certainly going to be back for more.
Sakura is at 574 Lighthouse Avenue in Monterey. 831.373.1767. www.sakurasushi.tv.
Lox bagel sandwich at Bon Ton L’Roy’s Lighthouse Smokehouse
It’s been hard to keep up with all the changes to the restaurant scene in New Monterey with several restaurants on Lighthouse shuttering, only to reopen as new spots shortly after. Late last year, Henry’s closed and was quickly replaced by Zab Zab Thai. Now, Bon Ton L’Roy’s Lighthouse Smokehouse has opened in the former Amir’s Grill spot. And don’t forget, La Bahía will be opening soon in the former Persian Grill location by On the Beach surf shop.
I dropped in to check out Bon Ton L’Roy’s Lighthouse Smokehouse and gather some first impressions. First and foremost? Geez, that name is a mouthful! It’s a play on “Bon ton roulet!” and speaks to the New Orleans-inspired atmosphere of this BBQ spot.
The Lighthouse Smokehouse isn’t so much a new restaurant as a relocation of an old favorite. Bayview Deli lost their lease on the waterfront and moved their operation up to Lighthouse Avenue and reopened as the Lighthouse Smokehouse. Lenny, Valentina and crew are smoking their own meats on site and making sauces from scratch. The menu includes many favorites from the defunct Bayview Deli. The smokehouse is open for breakfast, lunch, dinner and late-night, with a full bar to boot.
Bon Ton L’Roy’s Lighthouse Smokehouse is now open. The lox bagel stole the spotlight from the BBQ.
While the BBQ tri-tip or pulled pork might be the stars of the menu, I was actually most impressed by the bagel with lox from the breakfast menu. Valentina was a fixture of the old Bayview Deli and she returns to the Lighthouse Smokehouse adding a Russian flair to the menu with a handful of dishes. The bagels are housemade, as is the smoked gravlax salmon—a Scandinavian staple. I loved the thick, generous cuts of salmon. The meat was tender, not tough, and the flavor was light, not overly briny. The bagel was lightly toasted and smeared with cream cheese, capers, dill and slices of red onion—an excellent bite to start the day or a nice option for lunch too.
Every Monday, I’ll post the tastiest bites I enjoyed over the last week. Stay up-to-date with all my dining adventures around town on Instagram: @offthemenu831
Roasted quail from Will’s Fargo Steakhouse + Bar
Last week, I trekked out to the valley with my partner in crime, Mike Hale, for a tasting of the new menu at Will’s Fargo. This old-time steakhouse has revamped the menu, giving chef Jerome Viel the opportunity to pair new bites with the steakhouse staples.
We sat down for a chef’s tasting of several new dishes, but the best was easily the roasted quail. It’s a protein some diners scoff at—“too small,” “too much work,” “too gamey,” they protest—but I’m wholeheartedly a fan of quail.
Will’s Fargo may be famous for steaks, but the quail stole the spotlight at our menu tasting last week.
Chef Viel laid our state bird was atop a parsnip puree and black trumpet mushrooms. There’s really no elegant way to eat quail—I unabashedly dug in with my hands, plucking the bones and nibbling on the tender meat. Excellent dish. I loved the decadent umami of the mushrooms with the quail. This little bird stole the spotlight from the steaks.
Will’s Fargo Steakhouse + Bar is at 16 West Carmel Valley Road in Carmel Valley. 831.659.2774. wfrestaurant.com.
Tarte tatin from Bistro Moulin
Some people cut into a saccharine cake studded with sprinkles on their birthday, but I prefer a more unconventional sweet treat to commemorate my trip around the sun—tarte tatin.
This French pastry is perhaps my favorite of all desserts. It’s a humble, rustic dish—sliced apples, cooked tender and served on top of a simple pastry crust. Despite the simplicity of the recipe, I’ve found a good tarte tatin hard to find. Most spots unnecessarily add caramel, use pastry dough that too thick or too fluffy, or they keep the apples crisp in the middle.
But chef Didier Dutertre at Bistro Moulin sticks to the traditional recipe and makes the best tarte tatin in town. It’s a birthday tradition to drop into the bistro for my birthday dinner—a French feast finished with tarte tatin.
A special-order tarte tatin was the perfect finish for a birthday feast at Bistro Moulin.
Thursday’s dinner didn’t disappoint. The apples were so tender, melting like a sweet cloud on the tongue. The crust beneath was buttery and crispy, a nice counterpoint to the delicate apples.
I should caution that this dessert isn’t on the daily menu—I special-ordered it from chef for my birthday. But don’t fret, from time to time, you’ll spot the tarte tatin on the menu for special dinners.
Dining out is all about coming together with family, friends and food—but what if your family includes a special four-legged companion? Dining out with a dog can sometimes be challenging—the health department tends to frown on animals in eating establishments. But the Monterey Peninsula actually has several dog-friendly restaurants. A number of spots around town have patios for pooches—and some go so far as to offer a dedicated doggy menu for haute canine cuisine that transports you into a real-life Portlandia skit.
Bringing your pooch along to eat? Several spots in town have outdoor dining options that are dog-friendly.
I don’t have a dog, and honestly, I’m more of a cat person. (Sadly, no one has signed up to open a cat cafe in Monterey yet!) But I’ve found myself joining friends for a bite and having to filter our choice to find a spot that caters to canines. I’m not alone, so I figured a rundown of the best doggy dining destinations would be helpful.
Here are the spots I’ve found if you’d like to bring your dog along while you grab a bite.
Carmel is one of the most dog-friendly spots in town—and even national publications have lauded Carmel as a place to visit with your pup.
The patio at La Balena is dog-friendly and you’ll enjoy delicious panini and pasta al fresco.
Some of Carmel’s most popular spots have outdoor seating to accommodate diners with doggies. At La Balena, enjoy chef Brad Briske’s delicious pasta and panini on the patio with your pooch. Mundaka and its affiliated bar, Barmel, and cafe, hosting Monterey Bagel Company, have an outdoor courtyard to enjoy bagels and bar bites during the day and tapas and cocktails at night. Both Basil and cozy Casanova have outdoor tables available.
Carmel Belle has outdoor seating and the interior food court can accommodate dogs too. During the daytime, settle in with the pup for polenta and toast for breakfast or salads and sandwiches at lunch. And don’t forget, Belle is open for dinner Thursday through Saturday.
The Forge has lots of outdoor seating and even has a dedicated dog menu. Likewise, pamper your pooch at Terry’s Lounge. This iconic restaurant inside the Cypress Inn has a menu to cater to your puppy’s palate.
Head into the valley and you’ll find a number of outdoor dining options.
Wrap up a hike with your dog in the Carmel Valley Village. Lokal, Corkscrew Cafe, Cafe Rustica and Trailside Cafe’s new Valley outpost all have outside seating to relax with your puppy after a day on the trails of Garland Ranch. Will’s Fargo is another dog-friendly option, even offering a special menu for dogs, as well as water bowls for a thirsty pup.
If you’re taking a day trip down to Big Sur, favorite spots like Nepenthe and the Big Sur Bakery have outdoor options. And if your travels take you north, up the road in Moss Landing, bask with your dog under the sun at the Haute Enchilada Cafe.
Back in town, Monterey and Pacific Grove also have a number of dog-friendly spots.
Tarpy’s Roadhouse has a large patio, perfect for dogs, plus pamper your pooch with a dedicated doggy menu.
Tarpy’s Roadhouse has plenty of outdoor seating and chef Todd Fisher makes sure humans and canines alike are well fed. With a dedicated doggy menu, you can order the “Doggie Delight” burger or grilled chicken breast—or spoil your best friend with the “Sophisticated Sirloin Steak” meal.
Epic eats by chef Todd Fisher will satisfy humans and canines alike at Tarpy’s Roadhouse.
Every Monday, I’ll post the tastiest bites I enjoyed over the last week. Stay up-to-date with all my dining adventures around town on Instagram: @offthemenu831
Korean ramyun at Won Ju Restaurant (Monterey)
Korean food is one of my favorite cuisines, but one I don’t enjoy nearly as often as I should. Part of the reason is access. The Monterey Peninsula proper doesn’t have a lot of options for Korean food—Seaside and Marina have a number of options, but there aren’t many choices close to home that jump top of mind when making the rounds for tonight’s spur-of-the-moment dinner. Korean food becomes destination dining—I have to plan ahead of time to eat at a Korean restaurant, rather than just wind up at one. I’ve often found myself realizing after dinner that Korean food would have been a good option. Sigh. So in the new year, I’m trying to branch out beyond my usual spots and get to new or rarely visited restaurants—including more Korean food.
At the urging of a friend, we dropped into Won Ju Restaurant for lunch. The lunch specials included the usual bulgogi and kalbi. But the weather was a little nippy out earlier, so I opted for soup.
The ramyun—a Korean take on ramen—was the perfect remedy to cut through the cold. The soup arrived piping hot, a continuous cloud of steam rising off the bowl.
The spicy ramyun soup was perfect for the dreary overcast winter day.
The chile broth was super spicy, leaving my lips tingling. The burn built with each slurp of broth and noodles. Despite my lips turning bright red, I couldn’t stop—it hurt so good.
A generous portion of noodles, a soft-boiled egg and sliced rice cakes swam in the soup. It was a filling meal paired with banchan sides, a potato pancake and donuts for desserts for under $20.
Won Ju Restaurant is at 570 Lighthouse Avenue in Monterey. 831.656.0672. wonjurestaurant.com.
Blistered salmon belly buns at Tarpy’s Roadhouse (Monterey)
I found myself at Tarpy’s by accident—we’d planned to go to Rio Grill, but when we realized there wasn’t any outdoor seating, we headed over to Tarpy’s for brunch with the pup. It was a happy accident because chef Todd Fisher had just launched new additions to the menu for winter.
There are several new bites, like bacon-wrapped Brussels sprouts and roasted beets over cumin yogurt. But my favorite was the blistered salmon belly buns.
Chef Todd Fisher has added some new dishes to the menu at Tarpy’s Roadhouse, including these salmon belly buns.
The buns were pan-fried and golden, wrapped around succulent salmon. The salmon belly was delicate, melting in my mouth like butter. The sambal glaze was a nice mix of sweet and spicy, accented with sliced scallions. Chef Fisher brought an all-American touch to this Asian-inspired dish with charred okra to complement the tender salmon belly.
I can’t wait to come back and try more of chef Fisher’s new menu—and get another order of those buns.
Tarpy’s Roadhouse is at 2999 Salinas Highway in Monterey. 831.655.2999. tarpys.com.
When the weekend rolls around, you’re sure to find me and my crew out for brunch. We have a serious affinity for brunch, that unique combination of breakfast and lunch usually served with a generous side order of booze. There’s nothing better than a lazy Sunday grabbing a bite and bubbles to recover from last night’s shenanigans and leisurely start the day.
Every weekend, you’re sure to find me brunching!
In the new year, brunch is enjoying a renaissance on the Monterey Peninsula—in the last month, two new spots have thrown their hats into the ring for weekend brunch and several old favorites have spruced up their offerings for brunching foodies. Here’s a look at some of the new brunch offerings in town, as well as a follow-up visit to a couple favorites.
Crema (Pacific Grove)
After a popular test run last year, the dreams of Pagrovian foodies came true when Crema finally unveiled a weekend brunch menu earlier this month. Owner Tamie Aceves has curated a menu that includes classic comfort foods to kick off a lazy Saturday or Sunday morning.
The chicken and waffles at Crema come topped with spicy sausage gravy.
Tamie’s chicken and waffles, with crispy chicken and spicy sausage gravy ($13), is back. The chicken and waffles trend isn’t going away and this popular dish is now popping up on several local menus now. I’d venture that Crema’s chicken and waffles may be the best of the bunch—it’s a generous portion of fried chicken and thick waffles. The spicy gravy was an unexpected addition—but one that gives a unique twist to this new classic.
And speaking of gravy, the Southern favorite biscuits and gravy—with a bacon-cheddar biscuit and spicy sausage gravy ($12)—joins chicken and waffles on the menu.
For a spicier brunch option, try the chile verde breakfast at Crema.
For a spicy pick-me-up to kick that hangover good-bye, there are huevos rancheros ($12) or chile verde topped with eggs ($12). I tried the chile verde on my first visit. I was a little disappointed this dish was made with chicken—I prefer a more traditional chile verde with thick chunks of tender pork. The fried eggs added a buttery richness to complement spicy tomatillo sauce. The spicy papas poblanas—breakfast potatoes with onions and green chilies—were great too. Continue reading Brunch bunch→
Every Monday, I’ll post the tastiest bites I enjoyed over the last week. Stay up-to-date with all my dining adventures around town on Instagram: @offthemenu831
Scallop carpaccio at Affina Food & Wine (Carmel)
I’ve been pleasantly surprised by my meals at Affina Food & Wine as of late. Chef James Anderson has been testing out some new dishes and just last week unveiled a new menu for lunch and dinner. Tartines, sandwiches and the signature burger join the dinner menu, along with upscale “bar” bites—think fried chicken strips and ribs—available all day.
The scallop carpaccio is an outstanding addition to the menu at Affina Food & Wine.
One of the best additions to the menu is the scallop carpaccio—thinly sliced sea scallop with pickled daikon, citrus and basil. The crunch of the daikon was a nice contrast to the buttery texture of the scallop. I loved the bite of basil against the sweet and sour citrus. When I tried it, Anderson also added some leftover Dungeness crab too, a nice touch.
The carpaccio is on the menu as a tartine and served on toasted crostini—but take my advice and order it gluten-free without the toast.
Keep an eye out for a closer look at Affina on the blog later this week!
Affina Food & Wine is at the corner of San Carlos and Sixth in Carmel. 831.915.4756.
Foie gras torchon at Restaurant 1833 (Monterey)
After celebrated chef Jason Franey joined the Restaurant 1833 kitchen late last year, local foodies have been patiently for a taste of Franey’s food. He’s been hard at work in the kitchen, testing out new recipes and developing new dishes. (Remember, 1833 is closed on Sundays and Mondays through February 2 to give chef time to work with the kitchen team on menu development.)
After a couple staff tastings, some new bites are slowly starting to roll out on Restaurant 1833’s dinner menu. Last week, Franey added a foie gras torchon on a limited run at dinnertime.
New executive chef Jason Franey is slowly rolling out new dishes at Restaurant 1833, like this foie gras torchon.
A generous portion of fatty foie was served over an apple-strawberry puree and garnished with apples and strawberries marinated in Sauternes. The plating was like a work of art, studded with dots of apple jelly and crumbled apple cider meringue. It’s a classic combination—savory foie gras with sweet fruit—that was familiar, but fresh. I loved the meringue on top, a nice contrast in texture.
I was impressed with this new bite and can’t wait to see what other new dishes will be added to the menu in the weeks ahead.
Eating out as often as I do, it’s easy to overindulge. I’ve certainly had my fair share of pork belly and foie gras in 2014, but it’s not exactly the best for one’s health to indulge in such decadence every day. Every now and then I have to take time off and detox—no meat, no booze, no sugar for two weeks. But in this industry, it’s not always all that practical to limit my diet, even for two weeks at a time. It’s hard to review restaurants or attend food and wine events with dietary restrictions. It’s not impossible, but certainly a challenge. My dear friend and fellow food writer, Shiho Fukushima, knows this all to well—I applaud her ability to keep a gluten-free diet while dining out. (Follow along on her Instagram, @shihointhecity.)
In 2015, I’ve resolved to eat more salads, like this beautiful beet salad from Affina Food + Wine.
In an effort to find a better balance in 2015, I’ve decided to skip the extreme pendulum swings in my diet and instead keep everything in moderation. To that end, I’m going meatless a couple days a week, skipping sweets, and cutting back on the fatty proteins and adding in more salads.
I know I’m not alone in my resolution to eat healthier in 2015, so I figured it would be a good time to spotlight some of the better spots for healthier dining options around town—remember, it’s still possible to enjoy a night out while watching your waistline.
Super salads
When it comes to eating healthier, most of us say “bye bye” to beef and select salads instead. This choice is sometimes made begrudgingly—many friends complain to me how hard it is to find a good, filling salad. Several chefs around town know how to jazz up a salad, and here are some of my favorites.
Tucked inside the Doud Craft Studios, Carmel Belle offers fresh farm-to-table fare for breakfast, lunch and dinner. All their ingredients are sourced locally and sustainably, highlighting fresh organic and seasonal cuisine, making for some of the best salads in town.
The salads at Carmel Belle are fresh, flavorful and filling.
During lunch, I’m a big fan of Belle’s take on the classic Cobb—free-range rotisserie chicken, avocado, roasted tomato, crispy Hobb’s bacon, crumbled blue cheese with mixed greens. The buttery avocado and umami-rich tomato make a lovely complement to the tangy blue cheese. The bacon is crispy, but not greasy, giving a salad a subtle smoky flavor.
The menu changes seasonally to reflect the bounty of the Central Coast. On a recent visit, I ordered a takeaway salad to enjoy at the beach—persimmons, goat cheese and walnuts, with mixed greens and lemon vinaigrette. (I added some roasted Mary’s chicken for extra protein.) Look for salads that incorporate seasonal fruit and vegetables.
The lunch menu also features elevated takes on classic combinations, like candied walnuts, blue cheese and apple or the classic caprese.
At dinner, chef Kyle Odell uses the season’s bounty to craft refined salads.
At dinner, chef Kyle Odell serves salads with a more refined spin. The roasted beet salad includes roasted baby red and golden beets, with a Beemster goat cheese custard and bull’s blood beet sprouts. Or try the bacon and egg salad, featuring seasonal greens—frisée on one visit, arugula on another—topped with a soft-poached Glaum Ranch egg and crispy bacon lardons. As with the lunch menu, the cheekily named “Dinner Belle” menu changes seasonally. Odell’s farmers salad incorporates his harvest from the farmers market, like shaved fennel, cucumber, carrot, and radish, paired with seasonal fruit.
Carmel Belle is at the corner of San Carlos and Ocean, inside the Doud Craft Studios, in Carmel. 831.624.1600. carmelbelle.com.
One of the most underrated spots for lunch is Cafe Lumiere, inside the Osio Cinemas in downtown Monterey. Owner Brandi Lamb curates a lunch menu that features superb salads and sandwiches all made to order with quality ingredients. The selections are delicious—and the prices are very budget-friendly. Cafe Lumiere is especially accommodating to vegetarians and vegans.
The salads are tossed to order and classic combinations sit alongside custom creations. The Cafe Cobb includes house-roasted chicken, bacon, avocado, burst sungolds, hard-boiled egg and Maytag blue cheese tossed with local little gem lettuces. Pickled onions and cilantro-lime dressing give a bit of a twist to this iconic salad. The beet salad is a café staple that’s recently been added to Lumiere’s lineup—golden beets, candied pecans and goat cheese with mixed greens and a red wine vinaigrette.
Cafe Lumiere offers great salads and sandwiches at lunchtime.
My favorite salad is the Chicken Cran—mixed greens tossed with roasted chicken, chevre goat cheese, dried cranberries, house-spiced pecans, fresh raspberries and a raspberry vinaigrette. The raspberries were perfectly ripe—sweet, but with the slightest hint of sourness. Generous chunks of goat cheese gave the dish a creamy richness that without making it feel heavy.
Other salads include Jack’s Green Bowl—cucumber, golden beets, burst sungolds, avocado and crumbled goat cheese with spring greens tossed in honey balsamic vinaigrette.
These days, most restaurants have vegetarian options at the ready. If you look closely, you can find vegetarian options, typically salads and pastas, even amidst the sea of beef and bacon. If you’re a strict vegetarian, remember to ask about stocks and dressings—several restaurants use chicken stocks in their soups. If you don’t see any vegetarian options on the menu, ask your server—several dishes can be made vegetarian. Plus, many chefs are often willing to craft a custom vegetarian option if you’re polite and patient. Continue reading On the lighter side→
Off The Menu 