Edible Monterey Bay

The Ups and Downs of Restaurant Take Out

March 31, 2020 – Poppy Hall’s weekly email menu is craveable enough to trigger a saliva spill. This week’s multicolored installment peddles treats like baked rock cod with roasted cauliflower and braised short rib with grainy mustard whipped potatoes and glazed parsnips. The details are clean and concise: Orders happen online at PoppyHallPG.com by 3:30pm (where simple appetizer and soup possibilities also appear), pickups go 5-7pm, and $30 includes a “Lil’ Poppy Salad” and a chocolate chip cookie.

For a restaurant that had historically done absolutely zero takeout, ever, as recently as two weeks ago, Poppy Hall has assembled a pretty slick system.

It wasn’t always so pretty.

Michaela Kuenster is a Poppy Hall hostess and server now turned self-described “takeout wrangler” and part of a skeleton crew that stars … Read More

Where to Get Local Food for Take Out and Home Delivery

As we all shelter in place, restaurants throughout the Monterey Bay area have switched over to take out and delivery meals. Patronizing these restaurants will help sustain them and their chefs through the Coronavirus crisis and keep $$ in the local economy. Join us and #supportlocal

Edible Monterey Bay advertising partners are indicated on the map in red. If you love what we do, be sure to help keep them afloat. If would like to add your restaurant to this map, please fill in this form: https://forms.gle/dDWpKTbNvhBWHtn66

We are attempting to keep the information up to date and accurate, if there are errors in your listing please contact: info@ediblemontereybay.com

News about farmers’ markets, grocery stores, farms and other small local businesses can be found below and is updated several times … Read More

Tourism May Take $500 Million Hit Over Next 3 Months

March 24, 2020 – While there may be shortages of toilet paper and hand sanitizer, there is no shortage of grim COVID-19 consequences to be encountered internationally, regionally and locally.

The economic impact report published by The Monterey County Convention & Visitors Bureau (MCCVB), in collaboration with Monterey County Hospitality Association, Monterey Peninsula Chamber of Commerce and other chambers, tourism industry organizations and the local hospitality community, cuts right to the chase. Its title and subtitle read: “Monterey County Tourism Faces Devastating Impact: Short-term loss estimated to be $400 to $500 million in first 90 days of COVID-19 pandemic.” 

If that wasn’t ominous enough, the report does add that the $400-$500 million figure “is a rough, point-in-time estimate as situational factors escalate daily.” 

To put the number in context, Monterey … Read More

David Kinch’s Mentone Opens for Take Out

March 24, 2020 – A visionary chef, a seasoned team, a harmony of two of the world’s tastier food cultures, clever comfort food…as far as recipes for a successful restaurant go, this is about as tempting as it gets.

Mentone, from celebrated chef David Kinch and many of the same people behind three-Michelin-star Manresa, opens for takeout orders in Aptos tomorrow, March 25. The plan is to offer a limited and representative taste of the eventual wider menu, from 4pm until sold out Wednesdays-Sundays, with three pizzas, a signature salad, cocktails and wine to-go.

(Along with gift cards and merchandise, food will be available for pre-order at Mentone’s Toast Tab page starting Wednesday at 12:01am; it also allows a peek at pricing.) 

The 12-inch pizzas—made with 48-hour fermented dough and baked in … Read More

Cooking While Sheltering in Place

March 24, 2020 – Though it had been decades since I’d seen her, the other day my Grandma Vecchione showed up in my kitchen when I was making gravy—that’s what Italians call spaghetti sauce. It’s her recipe, so I guess I shouldn’t have been surprised by her visit. 

She always had a cackle-y laugh, was nearly as wide as she was tall, wore funny-looking shoes that tied on the side. In her kitchen, she made food that had the best of smells and the best of flavors—not only her gravy but fried zucchini flowers, roasted meats, pickled cauliflower, and when we were really lucky, zeppole for dessert.

As a little girl, I spent hours watching her cook, beginning when I needed to perch on a chair to stir the gravy. … Read More

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