17 Things to Look Forward to in 2022

January 4, 2022 – Tomorrow isn’t guaranteed. For that matter, should tomorrow decide to show up, any normalcy isn’t guaranteed either.

Yet there is a bumper crop of good news around the Monterey Bay area when it comes to arriving tasting rooms, restaurants and more. 

Here appear as many of them as EMB could unearth on deadline, including adored existing operations expanding to new corners of the tri-county area, and brand new businesses giving historic places fresh identity.

Meanwhile Edible itself is readying a flurry of new and returning elements, such as the rebirth of quarterly reader parties (sanitized fingers crossed), the broadening of Edible LIVE events and more community collaborations.

Those collaborations will include a nimble and quick-hitting Edible radio feature with yours truly and KRML’s Jeff White, going live at Community Radio KRML via 1410 AM and 94.7 FM noon on Fridays. 

This Friday’s introductory salvo will dip into some of the more stunning new restaurants of 2021, on a whole new platform, with a surprise or two, including how White’s higher education at North Carolina State provided an early, clear and compelling indicator that he is award-winning material.

Now to the other developments coming in the year ahead.

Cella Restaurant & Bar Cella has been a long time coming, and looks to be well worth the wait. The sister restaurant to wildly popular Alta Bakery next door has a dream team of sorts in place with chef-partner Ben Spungin, pointman-partner Kirk Probasco, general manager-wine mind Bernabe de Luna and standout staffers Aaron Rayor and Danny Leach in the chef de cuisine and sous chef slots, respectively. It’s difficult to sum up the anticipation and what’s coming this very month (Spungin says that a January timeline is “safe”), but chef Ben does an admirable job: “Light fare with olive oils, fresh Central Coast produce, local fish and meats, in a comfortable, historical, sleek setting.”

Cruz Kitchen and Taps  Co-owner/operators Dameon Deworken and Mia Thorn will open in the former Saturn Cafe on Laurel in the heart of Santa Cruz within two weeks, barring catastrophe. The focus is thoroughly local—whether that’s produce, protein, featured wines, beers or art. “We’re both local and want to uplift the community,” Thorn says. While Deworken—who many will remember from Drunk Monkey food truck—is still workshopping an introductory menu, he describes as “California cuisine with Asian influences” testing dishes featuring smoked trout, mussels, steaks, ribs, ceviches and more while developing interesting small plates, salads and vegetarian fare. “It’s going to be nice to be in one place and have everything at hand,” he says. 

The Whisky Club Just the shelving itself—which will hold hundreds and hundreds of Scotch, whisky and whiskey bottles—is something to behold, even empty, and might qualify as an Old Monterey landmark already. The ambitions here go beyond the deepest reservoir of high-end spirits between San Jose and Santa Barbara, with seminars, field trips and a lengthy cocktail list in the offing. Tentative opening timing is end of January.

Humble Sea New Taproom The cult craft beer hit has been doing flowing business that led it to initiate a major expansion last year—before Humble Sea turned 4. Part one was a taproom in Pacifica opened last year and part two will be Humble Sea Tavern in Felton, slated for the end of January or early February. On top of the endlessly creative and rotating artisan beers on tap, cocktails will flow and chef Ben Hillan (formerly of Roy’s Spanish Bay) will introduce elevated comfort food. “It’ll be a pretty unique experience,” says Nick Pavlina, Humble Sea’s co-founder and chief of brewing operations. Meanwhile HS leadership is on the hunt for one or two other tap houses in Northern California to open by the end of the year.

James Dean Burgers and More  Dean was on his way to Salinas (and super duper stardom) when he famously died in a car crash. Seventy years later he arrives by way of a massive restaurant-sports bar-patio combo that happens with permission from the icon’s estate, a ton of diner classics, a flagship burger and a surprising amount of healthy options. The sports bar is open now, and the bigger restaurant should be open by late January early February. 

California’s First Seltzery The vision is smart, the marketing sly, the location A-plus. California Seltzer Co. will occupy a big part of the former Latitudes at Lovers Point, pouring a range of draft adult sparklings to pair with snacks. The team behind it does a brisk brewery and tap house/pizza business in Lodi, and know what they’re doing in seizing on the seltzer boom.

Crave Wine Bar and Shop One of many elements to Hollister’s main street’s recent reinvention is set to swing open its doors late this month or early February. Crave aims to showcase a few European wines but mainly grape juice from the nearby mountain ranges (Gabilan, Santa Lucia and Santa Cruz), produced by small operations, by way of a flight program, wine club, by-the-glass featured specials or bottles to enjoy at the long bar or lounge area. “We’re excited to be another interesting business in downtown Hollister and be a part of its fabric,” says Michael Kohne, who owns and operates the spot with Maura Cooper. “It’s good to be here when there’s all this exciting stuff happening and growing up around us.”

Nicolás Cocina de Herencia Villa Azteca in Oldtown Salinas is a thoroughly family-run—and family-recipe—operation that quickly earned an enthusiastic and expansive following with its modern and stylish takes on traditional Mexican. (Think nopales tacos, filet mignon in huitlacoche sauce and beef birria en consomé.) Now they’re taking over the big and beautiful Carmel Plaza space that formerly played home to Sur La Table. Nicolás Cocina de Herencia, named for  chef-owner Susana Alvarez’s organic farming father, is scheduled to debut in spring. 

Montrio The landmark downtown Monterey institution—whose restaurant family changed hands mid-pandemic—has taken a long break to undertake a substantial remodel and national chef search while shortening its name from Montrio Bistro. A major update on a new chef and the upcoming reopening, which hinges on staffing challenges facing the whole industry, is forthcoming; stay tuned to Edible Monterey Bay for more.

Joyce Tasting Room There is a ton or two of good news to harvest with members of the Monterey County Vintners and Growers association, including an upcoming dinner-in-the-vineyards series, a big uptick in sparkling wines, a growth in atypical varietals, bottle refill programs and more. The biggest bit of news, though, is the resurrection of the storied Ventana property in Arroyo Seco, which is now Joyce Estate Winery. A massive overhaul is largely complete, and co-owner/winemaker Russell Joyce and his wife Charlotte hope to open the tasting room there to the public by May. “The redo has been a lot,” he says. “But we want to do it right.”

The Baler Bar As EMB contributor Robert Eliason reported in September for BenitoLink, Mangia Italian Restaurant co-owner Raul Escareno wants to focus on tomahawk steaks, porterhouses, and filet mignon, but will also dip into sea bass and free-range game hens. A full bar for the dinner-only spot and an informal dress code will help inform the mood. “Baler” nods to the San Benito High mascot. The original opening date was slated for November but, like so many on this list, TBB is TBD, coming soon.

El Charrito The legendary burrito shop will export its fast casual concept from Salinas to Monterey and add a thoughtful jungle-backdropped finer dining experience by night. EMB reported the tantalizing hybrid restaurant plans August with renderings of the design; project point man Alex Moncada is quiet on any expected opening dates, reiterating a foundational theme of restaurant life al momento. 

Big Basin Vineyards The new Pacific Avenue location fits into the revitalization of the south end of the street near the Santa Cruz Warriors arena and Boardwalk. By mid-February the fine wine will flow and a food menu will include artisan cheeses, charcuterie, sandwiches, salad, a red wine beef stew and other bits that pair with BBV wines. The 27-foot redwood bar and large outdoor patio with fire pits and a fountain also boost the vibe. 

Foray Restaurant As EMB writer Raúl Nava reported mid-pandemic, Michael Chang, Caroline Singer and their Italian waterdog Falco are “avid foragers,” gathering golden chanterelles, morels, oyster and lilaceps mushrooms, wild greens and herbs like miner’s lettuce, wood sorrel, nasturtium and bay leaves across the Central Coast. In addition to their epicurean training, that plunder will propel Foray as it occupies the space adjacent to the Carmel Lodge at the corner of San Carlos and Fifth that’s been vacant for a minute. “A foray is a guided hike into the woods to find wild edibles,” Chang told Nava. “We’re planning to highlight a lot of foraged ingredients, like chanterelles, clams, [and] truffles. We’ll have a lot of wild products on our menu, a lot that we hopefully find ourselves.” Per Singer, spring is the opening window on this one

Post No Bills Part 2 The Sand City legend made big local news when word of its second spot hit local craft beer lovers. Post No Bills hopes to open its Carmel Barnyard tap house this summer, but construction has yet to begin and co-owner Kye Ricks is hesitant to make any promises on a timeline. “There are a lot of moving parts,” he says. “Everything is going to take longer than we expected it to.”

Chez Noir  Star chef Jonny Black, formerly of Sierra Mar at Post Ranch Inn, has been stirring up all sorts of intrigue with Instagram posts starring various private cheffing plates. Now, along with his wife and co-owner/creative director Monique, he’ll be conducting Tuesday night pop ups at Stationaery to further ramp up anticipation of Chez Noir, for which Black tags June as a very conservative open date. It’ll occupy the former La Dolce Vita across from the Carmel Post Office on 5th Avenue between San Carlos and Dolores and, in Black’s words, “Real product driven cuisine seen through a French perspective.”

Maligne This potential destination situation (pronounced Ma-leen) represents a promising piece of a downtown Seaside reinvention. The beautifully simple plan is wood-fired and super-fresh seafood, roasted in a theatrical way that diners can enjoy, as part of an oyster, prawn cocktail and whole-roasted fish onslaught that will complement a pantry of fermented foods. Chef-partner Klaus Georis believes an end-of-the-month opening is possible, but February may be the ultimate reality. “It’ll be nice to finally go back to work,” he says, “and cook a different style of food that’s missing in our area and makes us feel good.”