Best of 2011: Best Restaurant – Carmel
Wednesday, March 16, 2011
Dolores between Ocean and Seventh, Carmel
Executive Chef Jason Balestrieri brings out bold, authentic Italian flavors – grilled octopus, wild arugula and roasted beets, grilled king prawns with corona beans – using fresh, seasonal ingredients in a casual and relaxing atmosphere that buzzes like no other eatery-by-the-sea. The focus is on hand-crafted Italian specialties: pastas, wood-fired pizzas and a dozen different house-made salamies hanging visibly in a glass curing room. You can watch the chefs prepare your dish in the kitchen, located in the middle of the gorgeous restaurant. Friendly bartenders, fun cocktails and a huge list of Italian wines, complete with a visiting sommelier, add to the experience.