October 20, 2023 – Even in a land famed for its pooch pampering, where dogs sit on stools at historic bars and rule the area’s best beach, this stands out.
Introducing the “Buddy’s combo” at Estéban Restaurant in downtown Monterey, which includes a ground chuck patty, eggs and bacon.
That item—flanked by others like the “pooch patty” (all ground chuck), “bone appetite” (chilled Waygu marrow) and “pupsicle” (beef frank)—goes for 12 times a can of Purina.
It’s an option on the dog-friendly, freshly-expanded-and-sun-shaded patio that, with kangaroo paw plants and drapes of buganvilla at its edges, remains a hidden oasis in central Old Monterey. It already ranked among the area’s better al fresco settings, now those improvements aid the cause. (I’d put Forge in the Forest, Inn at Spanish Bay, The Bench, Aldo’s at the Harbor, Shadowbrook, Laílí and Crow’s Nest on my short list, not to mention rooftops like Vesuvius and Hotel 1110. Your ideas are welcome via @MontereyMCA on Instagram.)
Estéban’s patio hosted Edible’s latest free issue release party this month, which inspires a two part jam session of Found Treasures.
Part one: a five-element nod to what Estéban is up to, including new talent and terrain.
Say what you want about EMB readers. Maybe you’re thinking they’re generally good looking, discerning with their foodie faves and fun on game night, but that’s subjective. What isn’t up for argument: They love a party with free gourmet nibbles, particularly on a patio like Estéban’s.
Other important things to flag:
• Starting this weekend (Oct. 21), Esteban debuts a 10am-2pm Saturday-Sunday brunch long on housemade inputs like granola, chorizo and cinnamon rolls with bourbon vanilla bean cream cheese frosting. Other treats include coconut cream chia pudding with farmers market fruit, build-your-own omelets, Canadian bacon Benedicts, some of the best shrimp in the city with the bocadillo de gamba, and a “company breakfast” with eggs, manchego cheese, house sausage, mushrooms, green onion, savory bread pudding and gravy.
• New executive chef Ben Hillan (formerly of Roy’s Spanish Bay) is amplifying the kitchen’s zest for Spanish fare with dishes like crispy mushroom burrata; seared scallops with butternut squash purée, crispy jamón, pineapple sage and pumpkin seeds; and new takes on Iberico meats (like paprika dry rub with apple and celery root purée).
“I believe in allowing ingredients to speak for themselves, incorporating seasonal techniques along with product, [while] bringing a refinement to the menu while introducing new local flavors,” says Hillan.
• One of the stars of the new issue release party was a complimentary mini tasting flight from Estéban collaborator Maker’s Mark. Servings of bourbons varying in ages climaxed with a special single barrel bourbon assembled with staves hand-picked by Estéban’s bar leadership on a visit to the Kentucky distillery.
• During the daily “Tapas Hour” (4:30-6pm), Estéban’s signature sangrias—Spanish style or house special—go for $9-$10 a glass and $40-$44 a pitcher. Meanwhile house wines, well drinks and draft beers are $9, $7 and $7, respectively, and snacks like jamón croquetas, Serrano-wrapped and Point Reyes blue cheese-stuffed dates go for a discount.
More at hotelcasamunras.com/dining.
The occasion to consider all the moving parts that create a quarterly installment of Edible Monterey Bay is something I enjoy.
This issue carried a touch more heft as it marks a solid dozen years of EMB spotlighting mindful farmers, purveyors and creators.
This column linked to a range of inspiring stories from the Fall 2023 publication with a bonus cut on the most anticipated Carmel restaurant in more than a decade (Chez Noir). Now comes a gaze at the foundation of the EMB ecosystem besides editorial: underwriters in their fullest flavor.
Many epicurean adventures, ideas and tools appear courtesy of advertisers (plus some spa, yoga and other mindful resources).
I’ll spotlight a few here, for the second part of the jam session:
• Chef Butter: The best chefs—in fancy kitchens or humble homes—thrive on a simple truth: If you can get the best produce, seasoning, proteins and wine, you’re a better cook than you would’ve been otherwise. That’s what has me hyped about this compound butter, crafted in flavors like serrano-lime, cabernet-porcini and basil-garlic. They’re flavor elevators. montereyfarms.net
• Mini Vacay Rosé: Canned Rosés aren’t new, but this one is, and its approach is too. Somm-turned-mom Tamara Franscioni—an alum of The New York Palace Hotel in Midtown Manhattan and Michael Mina’s flagship in San Francisco and wife of vigneron Adam Franscioni—is the one behind the SIP-certified sustainable sipper.
• Peter B’s Brewpub: With its 18 high def TVs and two loaded happy hours (4-6pm and 9-10pm), is always worth a mention amid football season.
• The Grove Felton: This new(ish) bakery enjoys the from-scratch fundamentals of an outstanding community hub, including a thoughtful chef, smart-sourced ingredients and great coffee. Now the Grove and chef-owner Jessica Yarr have added dinner service plus beer and wine.
• Carmel Berry Co., the storybook tale of a mom-entrepreneur and her passion for organic elderberries and local elderflowers, in all their immune-supporting and plus-plus taste glory, keeps unfolding.
• Julia’s Vegetarian: The vegan-veg valhalla now has new leadership in GM-turned-owner Martin Gundersen and a fresh focus on vegan desserts like alfajores with candy cap dulce de leche on display in the case up front.
• Lucky 13 bonus businesses: So many rock-solid spots populate the issue’s 80 pages I’m quickly realizing my exercise could last all week, so I’ll sign off with a laundry list of places whose ads remind me a visit is overdue, a number of them Found Treasures featured here already: Soquel Vineyards, Chardonnay Tours, Santa Cruz Mountain Brewing, Sea Harvest, Vertigo, Monterey Bay Eco Tours (and neighboring Woodward Marine Market), The Grille at DeLaveaga, Persephone Restaurant, Sunny Bakery Cafe, Barceloneta, West End Tap & Kitchen / East End Gastro pub and a fast-materializing Moss Landing Point.
About the author
Mark C. Anderson, Edible Monterey Bay's managing editor, appears on "Friday Found Treasures" via KRML 94.7 every week, a little after 12pm noon. Reach him via mark@ediblemontereybay.com.
