Edible Monterey Bay

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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