Carmel Magazine

190-191 Food for Thought_Layout 1 7/25/13 2:12 PM Page 1 food for thought Anton & Michel Modernizes, Beach House Impresses Locals, and Exotic Dishes Interest Tastebuds Photo: Kelli Uldall B Y L A R RY H A R L A N D (Seated) Anton & Michel Owner Tony Salameh, with General Manager Bert Simpson, recently revamped the formal restaurant with more modern touches. The Carmel classic, situated in the Court of the Fountains, has been popular since it opened in 1980. REIMAGINING FINE DINING When the tech industry collapsed, the con- When Tony Salameh opened Anton & cept of fine dining began to collapse, too. $19,500, the 49ers owned no Super Bowl tro- until the end of 2012. Then he swallowed hard Michel in Carmel, the average yearly income was phies, and dining out required formal attire, three hours and an affinity for rich food. That was 1980, when Salameh opened a well- Salameh sloshed through the economic muck and got to work re-imagining the restaurant he lovingly refers to as his child. "We were simply too elegant for the times appointed shrine to romantic fine dining, with we live in," he says. strict attention to detail. of the restaurant at the Court of the Fountains "locavore" were not part of the dining lexicon. in the lounge/bar, which expanded to allow a white tablecloths and superior service built on Back then, words like "vegan," "gluten" or Salameh served the best escargot, caviar, Dover sole and rack of lamb money could buy. When the dot-com boom hit in the late 1990s, Salameh rode the wave of money and wanton excess, with diners buying $500 bottles of Napa Cab without blinking. 190 C ARMEL Chef Mark Simpson tweaked the menu, keeping the European cuisine, yet making it lighter and more contemporary. "The most important thing is the restaurant has a different feel, a good feel, and people like it," says Salemeh, who reports business is nearly 40 percent higher over last year. Salameh loves to see people gather, drink a In January, he oversaw an extensive remodel few cocktails, and share small bites like grilled on Mission Street. The biggest change occurred ing room still serves its classic rack of lamb more open and airy gathering space. Salameh removed walls and elegant columns, and put in hand-set masonry stones. Sofa seating around the fireplace now allows a view of the dining areas and the signature fountain. Along with chef-consultant Julio Ramirez, MAGAZINE•SUMMER/FALL 2013 lamb sliders and whole wheat pizzettas. The din- ($39), but much has changed since 1980. "I have no regrets," Salameh says. Anton & Michel, Mission Street between Ocean and 7th, Carmel. 831/624-2406 BEACH HOUSE COMFORT Restaurateurs Jim Gilbert and Kevin Phillips have spent much of their careers herding

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