Brunch becomes the focal point of the weekend at Estéban’s, where you can enjoy expertly prepared classics and a unique build-your-own Bloody Mary bar while sitting on the charming Mediterranean patio.
Brunch is served on weekends from 9am to 1:30pm, with signature dishes like Sunrise Pizza, starring farm fresh eggs, Baker’s bacon, potatoes, braised kale, pickled red onion, truffled Bechamel, provolone and mozzarella, topped with jalapeño and arugula aioli.
Or try the avocado toast on Otto’s sourdough bread, with Swank Farms cherry tomatoes, Mojo’s micro radish, dukkah and olive oil. Share an order of croissant buns, or dig into Irish steel cut oatmeal.
Estéban’s Eggs Benedict are made with jamón serrano, the breakfast burrito is made with Baker’s bacon, and the BLT&A features Baker’s bacon and a whole smashed avocado. What really makes brunch special is the ability to custom-craft your own morning libation from the Bloody Mary Bar.
A Guide to the “Build Your Own” Bloody Mary Bar
First, choose your juice: carrot, clamato, classic bloody Mary mix
Second, select your spirit: Midtown vodka –dill, regular or horseradish; Sauza Silver tequila or Amaras Joven mezcal
Third, add protein ($2/item): Chef Steven’s amazing meatballs; pan seared prawns; candied bacon; Spanish chorizo; anchovies
Fourth, zhuzh it up: pickled veggies, horseradish, dilly beans, piparra peppers, beets, pepper Jack cheese, pickled eggs, and more
Fifth spice it up: a plethora of hot sauces, plus cumin and dried basil
Sixth salt the rim: kosher, chili lime, smoked or celery salt
Seventh, top with a garnish: pickled onion, olives, mixed olives, celery
And lastly, stir and enjoy!
Anthony Vitacca, Director of Food & Beverage, suggests the Midtown Horseradish Vodka and classic Bloody mix, with Chef Steven’s amazing meatball, candied bacon, and prawn, an assortment of house pickled veggies, a couple of dashes of aromatic bitters, and rimmed with chili lime salt. Perfecto!
Weekly Specials
Sunday: Sunday night Shucking Social! Toast to the sea and indulge in $1 West Coast oysters and half priced bottled wines. Choose from a variety of Spanish and Monterey County favorites to complement freshly shucked oysters and the Spanish foods and flavors of Estéban. Whether you prefer your bivalves with a squeeze of lemon juice or a dash of Chef Steven’s spiced house-made hot sauce, Sundays at Estéban’s are the perfect way to unwind.
Monday: Empanada night ($5 each) is a great way to kick off the work week, with three flavors to choose from—pork, sofrito, or Argentinian red shrimp. The crowd-pleasing Pork Empanada is filled with braised pork shoulder, mahon cheese, and salsa verde. Served exclusively on Mondays, the sofrito has a flavorful base of sauteed vegetables, herbs, and spices, and the Argentine red shrimp empanada includes peppers, onions, tomatoes, and a sassy cumin seasoning mix. Each empanada is accompanied by pickled red cabbage and house-made tomatillo salsa.
Tuesday: “Date Night” Tuesday lets you enjoy a four-course dinner for two with Chef’s Pixtos, Caesar Salad, your choice of Paella and dessert churros, complemented by two glasses of Estéban Signature Sangria, all for $79. Featured paella include Del Mar with prawns, mussels, clams, and chimichurri; Primavera with locally sourced vegetables and sofrito; or La Granja featuring local Fogline Farm chicken, chorizo, and sofrito. Be prepared to warm your hearts with the flavors of the Mediterranean.
Wednesday: Burger night at Estéban features the Signature Estéban Burger with fries. The handcrafted burger features a delicious blend of Wagyu, chuck, and short rib beef, topped with lettuce, heirloom tomatoes, house-made dill pickles, pickled red onions, fire-roasted jalapeños, and arugula aioli, all nestled in a brioche bun. Pair your artisanal burger with a selection of draft beers or Spanish house wine. This burger special is available all night long. Hump day never tasted this good.
Happy Hour: Nightly from 4:30 to 6pm, featuring sangria and special tapas, including croquettes, patatas bravas, Swank Farm carrots, Brussels sprouts with Baker’s bacon and truffle aioli and charcuterie.
Dinner At Romantic Estéban, Nightly
Begin with Marin Miyagi and Kumamoto oysters on the half shell, or Monterey Bay rockfish ceviche with mango, cucumber, pickled red onion, Fresno chili agave, yuzu, and crispy plantain. Then choose from a variety of tapas like roasted Swank farms carrots with preserved lemon yogurt, pan-seared head-on prawns, shrimp croquettes, crispy Brussels sprouts or fried calamari and artichokes.
Share a kale Caesar or Mediterranean salad, and then choose a main, like market fish, mussels and clams with chorizo and sofrito, Moroccan lamb with sunchoke purée and pickled shallots or a half Fogline Farm roasted chicken. The prime ribeye with Espelette duck fat potatoes, broccolini, and roasted bone marrow butter is a great choice to share, as are the pizzas (try the jamón serrano with piparra and piquillo peppers and lemon oil drizzle), and of course, the made-to-order paellas.
Estéban Restaurant | 700 Munras Avenue at the Casa Munras Garden Hotel & Spa in Monterey, CA | hotelcasamunras.com/dining
About the author
Laura Ness is a longtime wine journalist, columnist and judge who contributes regularly to Edible Monterey Bay, Spirited, WineOh.Tv, Los Gatos Magazine and Wine Industry Network, and a variety of consumer publications. Her passion is telling stories about the intriguing characters who inhabit the fascinating world of wine and food.
