The late Sabu Shake, Sr. opened the Old Fisherman’s Grotto on Fisherman’s Wharf in 1950 and it’s been serving locals and tourists alike ever since. Now under the management of son Chris, the landmark restaurant still does a brisk business; enticing prospective diners with clam chowder samples and happy hour drink prices. Views of the harbor and recreation trail beckon at window tables in the bustling, friendly dining rooms.
For Monterey Bay Restaurant Week, the Grotto offered three levels of prix-fixe dinners, all with their award-winning clam chowder or salad and dessert. For $25, diners could enjoy Chicken Marsala, fried calamari, or succulent Calamari Eggplant Parmesan. Earthy layers of eggplant, cheese and tender calamari were baked in a rich marinara and served over penne pasta alongside crisp-tender sautéed vegetables. Portions on all menu items were hearty enough to provide leftovers for the next day’s lunch.
Add another $10 to the tab, and you could choose from options like skirt steak with maple-soy glaze, Linguini Isabella with seafood in cream sauce, or grilled wild salmon. The generous portion of salmon was served over Israeli couscous and sautéed vegetables in a savory beurre blanc. For a $45 splurge, guests could enjoy paella, filet mignon or a surf-and-turf combo featuring a five-ounce filet and half lobster tail. Sixteen sweet treats lined up for inspection on the dessert tray, including pumpkin cheesecake, key lime pie and a chocolate candy “tulip” filled with berries, milk chocolate mousse, and whipped cream.
As the sun set over the harbor and the tunes of Frank Sinatra wafted through the full dining room, it was easy to see why diners have been coming to the Grotto for sixty years and counting. Satisfying portions and friendly service with a great view are the quintessential Fisherman’s Wharf combination that keeps diners coming back for more.
About the author
Elaine Hesser grew up in rural Pennsylvania and started cooking at age 6. By age 9, she'd made her first dinner and at midlife, is amazed when high school graduates can't scramble eggs. After the U.S. Army paid for her B.A., it also moved her to Monterey County, where she served on active duty at Ft. Ord and Ft. Hunter Liggett. She has a wide variety of interests, but is most passionate about faith, writing, and food - and encourages everyone never to stop learning and looking for truth.
