Edible Monterey Bay

Mezzaluna Takes Over Bistro Roux

January 29, 2019 – After a short-lived run at the former location of Fifi’s in Pacific Grove, Bistro Roux served its final meal last night. The restaurant at 1188 Forest Ave. has been acquired by chef Soerke Peters, who plans to reopen it in 3 to 4 weeks as Mezzaluna Pasteria and Mozzarella Bar.

“It will serve the kind of comfort food everybody loves, something I can eat everyday,” says Peters, who before arriving in our area cooked Tuscan food in New York City and Northern Italian cuisine at Ca Del Sole in Hollywood. 

The new all-organic restaurant will serve a simple menu of charcuterie, mozzarella, salads, pastas and gelato—all made in house. “We’re making our own mozzarella di Bufala with local milk from Belfiore in Berkeley, which is great,” says Peters.

Pastas—made from organic flour and eggs—will come in all shapes and sizes from fettuccine to the half moon shaped mezzaluna which gives the new restaurant its name. Mezzaluna also refers to the two-handled chopping tool depicted in the logo. Goat meat ravioli is one pasta the chef is planning to create and he is dreaming of a savory rabbit ragú sauce to serve over the unfilled pasta.

Chef Soerke Peters

“I think this sort of restaurant is something that is missing in the area, and I wanted something that is a little more unpretentious and more affordable,” says the chef, who last fall opened États-Unis French-American Bistro in Carmel and recently turned it into a green certified restaurant.

The new restaurant comes with a full bar and Peters plans to operate a happy hour nightly from 5pm to 6:30pm with special appetizers and Italian cocktails. Negronis are a favorite.

Once the new place is up and running, he says to-go meals will be available from a drive-up window in the back and, if all goes well, Peters would like to sell wholesale homemade pasta and gelato to other restaurants in the area.

A dedicated environmentalist, chef Peters also serves as president of the Monterey Bay chapter of the American Culinary Federation—a position he uses to advocate for greener restaurants.