Edible Monterey Bay

Nothing Like a Taste of Home

1ebe3f0d-7682-49a3-ab82-5564c1140822October 25, 2016 – Beginning November 1, you can book a seat on Open Table for Home, chef Brad Briske’s new restaurant in Soquel. Until then, they are holding a series of friends and family dinners to work out the kinks and a couple of lucky food writers had a chance to try it last weekend.

We can report Briske’s cuisine shines brighter than ever. It manages to be rustic and sophisticated at the same time, with stunning dishes like octopus and potatoes on anchovy miso aioli and arugula salsa verde ($12).

The bungalow that formerly housed Main Street Garden has a fresh coat of paint and simple craftsman-style furnishings that perfectly suit the locale, as well as the idea of dining at home. The most prominent feature is a stuffed wild boar’s head reverently mounted over the fireplace.

849e3074-19ce-48d3-a295-d8b0345aae8aThe menu, which will change frequently, features five homemade pastas, one of Briske’s specialities in his former job as executive chef at La Balena and Il Grillo in Carmel. We tried squid ink spaghetti with Manila clams, pork belly, Tanuki cider and chili miso ($15) and it was outstanding.

7d90bfe8-9ced-4e91-a4d2-03796277aa40There are small plates to share, such as spicy cauliflower with lemongrass, ginger, chili, tomato, honey and peanuts ($7) and tuna crudo with fennel, orange and olives ($9). Large plates include comfort foods like short ribs with rutabaga cream, scallop, pine nut and gremolata ($26); and, yes, there’s fried chicken on the menu, served with lemongrass, anchovy miso aioli and bok choy ($25).

07286d74-fd1e-4b97-8cb5-2702d08b47a3Desserts—such as pastelito with pomegranate reduction and flourless chocolate cake with sweet orange sauce—have a little Argentine accent because they are made by Briske’s brother-in-law Diego Felix, a native of Ciudad Evita, just outside Buenos Aires.

His wife, Linda, has curated a nice list of local wines, craft beers and ciders that includes Hedgehog red blend from Sones Cellars in kegs as their house wine.

The restaurant will be open Tuesday – Sunday for dinner to start, with happy hour and lunch coming soon. Welcome home Brad and family!

Read more about the new restaurant in our preview here: https://ediblemontereybay.com/blog/homecoming-for-chef-brad-briske/