Carmel’s Quail Lodge and Golf Club has relaunched the Covey Bar & Grill as the new Waypoint—a lively, interactive meeting place aimed at locals as well as travelers. “We want to pay homage to the signature motor sports events that we have every year here, and we’re going to rev it up!” says Quail sales and marketing manager Craig Barkdull.
Located right next to the reception desk at Quail Lodge, the new Waypoint Bar & Deck will include two pool tables, darts and other games, along with theme nights and discounts on food and drink for customers with a Monterey County ID.
The Waypoint is twice the size of the Covey Bar, expanding into a previously unused room with a cozy fireplace.
Assistant food and beverage manager Karl Hacker has created a fresh new cocktail menu and Quail executive chef Brian Kearns has put together a series of flavorful dishes for the Waypoint that includes: short rib nachos with aged cheddar; a grass-fed burger with brioche bun and duck fat fries; buttermilk fried chicken; and dark chocolate cheesecake. The Waypoint will be open Wednesday to Sunday from 5 P.M. to 10 P.M.
At the new Waypoint and at Quail’s more upscale restaurant, Edgar’s, Kearns is fine tuning menus he has created since arriving a year ago with the expert guidance of new general manager Kai Lerman—himself a former executive chef at The Peninsula Chicago and with the luxury Ritz-Carlton group.
“It’s nice to have someone who really knows what it takes and who’s been an executive chef himself and understands the rewards and challenges,” says Kearns, who previously worked at popular local spots such as La Bicyclette and Casanova.
Chef Brian describes his culinary style as “modern American,” adding contemporary twists to his classical French and Italian training.
“Everything is local, seasonal and organic as much as possible,” he says, “My grandmother was a chef and she grew all the vegetables in the backyard, so that’s how I was raised.”
Two popular menu items, for example, are his Short Rib Bourguignon and Braised Lamb Shank. Depending on the night, he may serve pureed sweet potatoes or butternut squash instead of mashed potatoes, or crisped polenta and colorful rings of delicata squash—unexpected side dishes appreciated by regular local patrons and club members, as much as visitors.
“We often work backwards,” says Kearns, “looking at what fresh produce is available and what’s going to pair well with it.”
At Edgar’s restaurant, every Friday is Cioppino night from 4pm to 9pm and the chef prepares a delicious version of his favorite coastal seafood stew. Thursdays are Prime Rib night.
Coming up soon for Christmas Eve and Christmas Day, the a la carte menu will include holiday specials such as Herb Crusted Rack of Colorado Lamb, Truffle Pasta, and Bouche De Noel Chocolate Mousse.
At the Waypoint, the chef sets out a high quality all-you-can-eat weekend breakfast buffet that’s gaining a loyal local following every Saturday and Sunday from 6:30am to 11am.
“It’s just a beautiful place to sit out on the deck or inside looking through the floor to ceiling windows at the fountain and Mallard Lake,” says Barkdull.
Eggs benedict, scrambles, pancakes, bacon, sausages, hot and cold cereal, yogurt, berries, other seasonal fruits and much more are laid out for those who enjoy a hearty morning meal. Mimosas are also available.
Beginning in 2018 a busy schedule of special events take place at Edgars and at the clubhouse, which hosts a Bubbles and Birdies promotion to keep the New Year’s spirit strong throughout January. A champagne and fried chicken special will be on offer all month and any golfers who score a birdie will receive discounts on the dish. A strolling champagne pairing dinner featuring the local sparkling wines of Caraccioli Cellars will take place on Friday, January 12 at 6:30pm. The cost is $110 per person.
In the spirit of fun, a bubble blowing station will be installed in the lobby for kids of all ages for the entire month and on January 29 the lodge will celebrate National Bubble Wrap Day, with rolls of bubble wrap at the disposal of guests for their popping pleasure.
In February, beverage manager Alicia Cuadra begins her Quail Cellars series of wine education events with a wine and chocolate pairing event on February 10 ($20) and chef Brian is hosting a beer pairing dinner on February 16 at 6:30pm. The cost is $65 per person.
There’s a lot more in store for locals at Quail Lodge in the first part of next year, so stay tuned and we’ll keep you up-to-date.
Quail Lodge and Golf Club
At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.