Edible Monterey Bay

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Bill Lee wants YOU to join him at Rocky Point

Screen Shot 2014-11-18 at 2.08.50 PMNovember 18, 2014 – Monterey Peninsula restaurant world legend Bill Lee hasn’t even been at the helm of Rocky Point restaurant for two months, but he’s already working hard to make this otherworldly location more accessible—especially for locals.

To get the party started, Lee is waiving the $2000 event fee for the restaurant’s remodeled oceanfront private dining room—which now includes a bar and an adjacent oceanside patio and firepits—for all events for the rest of 2014—including New Years’ Eve, which was still available as of press time.

At the other end of the spectrum, he’s also encouraging walk-ins from folks who just want to enjoy a cocktail or a glass of wine and an appetizer while they watch the whales breach.

The first new menu since Lee and chef Herman Hernandez took over from Amy Stouffer and Soerke Peters in late September will be released later this month. 

Screen Shot 2014-11-18 at 2.26.54 PMExpect it to include more casual options along with the fine dining offerings of recent years, including a mix of the roadhouse-style items—like prime rib and steaks—of Rocky Point’s earlier days, and dishes Lee has become know for, like seared ahi tuna and dry ice desserts. (Although, Lee is finding out that getting dry ice delivered to Big Sur is not routine.)

Lee is also aiming to launch locals nights and is thinking about offering barbeque at picnic tables outside come spring and summer.

Rocky Point is still open daily 11:30am–8pm, but Lee has replaced and dimmed the restaurant’s interior lights for better viewing of the stunning nighttime seascape that tables throughout the restaurant face. He hopes you’ll stay to enjoy it.

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About the author

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SARAH WOOD—founding editor and publisher of Edible Monterey Bay—has had a life-long passion for food, cooking, people and our planet.

She planted her first organic garden and cared for her first chicken when she was in elementary school in a farming region of Upstate New York.

Wood spent the early part of her career based in Ottawa, Canada, working in international development and international education. After considering culinary school, she opted to pursue her loves for writing, learning about the world and helping make it a better place by obtaining a fellowship and an MA in Journalism from New York University.

While working for a daily newspaper in New Jersey, she wrote stories that helped farmers fend off development and won a state-wide public service award from the New Jersey Press Association for an investigative series of articles about a slumlord who had hoodwinked ratings agencies and investment banks into propping him up with some early commercial mortgage securitizations. The series led Wood to spend several years in financial journalism, most recently, as editor-in-chief of the leading magazine covering the U.S. hedge-fund industry.

Wood could not be happier to now be writing and editing articles about the Monterey Bay foodshed and the amazing people who help make it so vibrant and diverse. And, after spending much of her adult life gardening on fire escapes, she’s very glad to be planting in the ground again.

Wood lives with her husband, Rob Fisher, a fourth-generation Californian, and young daughter in Carmel Valley. Their favorite meal is a picnic dinner at Pt. Lobos State Reserve.

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