Friday, March 17, 2023
“We’re making some right now.”
Thursday, March 16, 2023
Regulars from Bill Lee’s previous restaurants have their favorite dishes, from ribs to bread pudding. As eyes scroll down the menu at Kona Steak & Seafood, squeals of elation burst from tables. Every once in a while, a low “they don’t have…” mumble can be heard.
Wednesday, March 15, 2023
What happens when a fine dining chef buys a wood-burning oven? We’re about to find out.
Thursday, March 02, 2023
This shouldn’t be too difficult.
Friday, February 24, 2023
Kevin Kim borrowed the recipe for his marinade. The kimchi is the work of someone else too.
Thursday, February 23, 2023
They say that nothing good ever happens after 2am. But what about 2pm—and on a Sunday, no less?
If you happen upon the Comanche Cellars tasting room in Monterey late one evening—and by late, we mean a respectable 8pm—don’t be surprised to see people bouncing to “Bad Romance.”
Thursday, February 16, 2023
On Thursday morning Jonathan Roberts set about preparing to open, as usual. But the night before, Feb. 15, he took to social media to inform his customers of an unfortunate decision.
Lobster thermidor will settle you onto a mound of plump, velvety pillows. Chateaubriand is a commitment, with jackets and white tablecloths almost a prerequisite. The experience of either legendary dish at present, however, is a thing of the past.
Wednesday, February 15, 2023
When the folks at Del Monte Grill promise a toasted bun, they mean it—seriously.
Tuesday, February 14, 2023
You might wonder why chefs and bartenders tend to ignore all the folk wisdom traded over the millennia—especially on Valentine’s Day.
Thursday, February 09, 2023
What do people look forward to come Super Bowl Sunday? The game?—yeah, there’s that. Those hyped-up 30-second television slots haven’t amounted to much in recent years. And the halftime extravaganza? Might as well watch The Masked Singer.
Thursday, February 02, 2023
Why is pizza so divisive?
Friday, January 27, 2023
Say you crave a warming tom kha or decadent beef Wellington, perhaps a molten lava cake because you somehow miss the ’90s. Where do you start? Well…um…
Thursday, January 19, 2023
Zero is never a good score.
Tuesday, January 10, 2023
You’ve heard it before, life is unfair.
Friday, January 06, 2023
It is said that Napoleon could do wonders with dessert. For his part, Wellington was a red meat master—and pretty good with puff pastry, to boot.
Thursday, January 05, 2023
The two venues located in the Red Lion Hotel building on Munras Avenue at Highway 1 in Monterey—Urban Kitchen and The Urban Lounge—are closing permanently.
Tuesday, January 03, 2023
Pancakes or waffles? Short stack or full? A couple of eggs, your way—sunny side up, over easy, scrambled.
Friday, December 09, 2022
The dining establishments on Monterey’s Fisherman’s Wharf scored a big win Dec. 9, when the California Coastal Commission sent a letter to the city stating that outdoor dining can continue on the wharf through the end of 2023, regardless of whether a business has a permit to allow that use.
Thursday, December 01, 2022
A wave of mixologists bring a culinary ethic to the cocktail, and are changing the nature of mixology.
It’s just before 2:30 on a Thursday afternoon. The restaurant doesn’t open for a few hours, but Daniel Watson is already stationed behind the bar.
Monday, November 28, 2022
From the moment Ehab Ali opened the doors of The Creperie Café for the first time regulars were waiting.
Tuesday, November 01, 2022
Onion rings may not say everything about Maligne. In presentation and flavor, however, they tell a pretty close story.
Thursday, October 27, 2022
“I’ve got one more in me—just one,” says veteran restaurateur Bill Lee.
Wednesday, October 12, 2022
It’s unlikely that anyone ordering a hot link from a New Orleans street vendor ever followed up with “may I see your wine list?”
Freddy Menge knows a lot about apples. To be fair, he’s been learning about this widely cultivated fruit ever since he was a kid—that’s when he remembers finding old, abandoned apple trees growing in the forest near his home by La Selva Beach.
Tuesday, October 04, 2022
When Jonny Black wants squab on his menu, he seeks out a woman named Helen who raises the birds. Before a guy named Tony left the Central Coast for a ranch in Nebraska, he was happy to allow the chef to take artisanal hams, cured in the revered Spanish style, from his barn.
Tuesday, September 13, 2022
You are standing on concrete, cracked and pitted in places and dusty from the procession of passing trucks. Aromas of exhaust from the traffic mix with the ting of fresh petrol gushing from multiple pumps.
Thursday, September 08, 2022
One day, somewhere, someone placed a scoop of ice cream between baked goods.
Thursday, September 01, 2022
A BURRITO A DAY… It was rumored, it was anticipated and now it is here – beloved Salinas spot El Charrito is opening up a second location in downtown Monterey. Starting Friday, Sept. 2, El Charrito Express will be serving all its greatest hits for breakfast and lunch. But that’s not all – th…
Friday, August 26, 2022
The first thing you notice about chef Christian Ojeda’s menu at Lucia Restaurant & Bar is the utter lack of grandiloquence.
Thursday, August 25, 2022
There are touches that have yet to be finished, but Bulldog Sports Pub is—finally—pouring beer, serving pub fare and welcoming back regulars who immediately notice that many things have changed.
Tuesday, August 02, 2022
“I think we’re going to run out.”
Friday, July 22, 2022
Somewhere a diabolical chef is huddled over a grill, tossing Flamin’ Hot seasoning over strips of Wagyu beef. Another is preparing Flamin' Hot pad Thai. And you know very well that behind a sushi counter someone is looking at the dragon roll and putting two and two together.
Thursday, July 14, 2022
It might take a while to tally the awards earned by chef Zachary Ladwig’s kitchens. Michelin Stars, Forbes Five Stars—the honors are testament to his culinary might.
Thursday, July 07, 2022
“Montrio is a story.”
Wednesday, July 06, 2022
Quiz time. “Windy City.” Right you are, Chicago. Another easy one next. “Mistake by the Lake.” Everyone knows that’s Cleveland. How about “Land of the Wing and Home of the Weck”?
Thursday, June 30, 2022
The equation is pretty straightforward. Open a wine market and restaurant, add dinner service, divide time between running a business and studying toward a coveted Master Sommelier rating and spend more time with the kids.
Tuesday, June 28, 2022
Say it was in the realm of possibility that Greek history played out in Texas rather than the Hellespont.
Friday, June 24, 2022
First someone decreed that bartender was a term too modest to encompass the care being devoted to cocktails. The newly dubbed mixologists—who all thought to don leather aprons and sport facial hair fads borrowed from the 19th century—then set to work crafting meticulous concoctions that migh…
Saturday, June 18, 2022
From the outside, Rudolfo’s Cafe in Pacific Grove appears humble. Inside, too—a model of modest informality.
Thursday, June 16, 2022
After about eight years in business, Salinas’ Blue Aces Bake Shoppe is closing. The bakery’s final day of operation is Saturday, June 18.
Tuesday, June 14, 2022
Pork rinds and fine wine.
Thursday, June 02, 2022
“Some say ‘eww,’ some say ‘yes!’”
Tuesday, May 31, 2022
Whatever questionable decisions one chooses to make in life, regret will follow almost immediately if that choice involves tackling the burger from Bear + Flag Roadside in the car.
Wednesday, May 25, 2022
You can order decaf in a hipster coffee joint, no problem. Ketchup on a hotdog? Outside of Chicago you can probably get away with it. Mention barbecue, however, and you’ll likely start a verbal brawl.
When a restaurant is in its infancy, the dining experience is often awkward. You know how it goes—line cooks are still learning the recipes, servers hesitating when identifying tables, the manager practicing apologies before approaching guests, the usual growing pains.
Friday, May 20, 2022
“We’re running around like crazy,” says chef Klaus Georis. “But it’s a good crazy.”
Wednesday, May 18, 2022
Stroll into an old school British pub and say “Chardonnay, please.” You’re still likely to be served a lager or IPA along with a scowl.
Thursday, May 12, 2022
It may look like the popular ice cream flavor and the taste is spot on. It’s studded with dark shards of cookie. But what’s in the container at MoonScoops Ice Creamery has no cream, and no milk substitute.