General Manager Suzanne Royster,
Chef /Proprietor Jeffrey Thompson,
Catering Coordinator Paige Burks
escribing Jeffrey's Grill and Catering as accommodating may understate owner and Chef
Jeffrey Thompson's desire to please. For 23 years, Jeffrey's has been Carmel Valley's go-to spot for
breakfast, brunch and lunch, with Thompson calling his food "American eclectic." At breakfast, Jeffrey's offers the
"straightforward and simple" (eggs, French toast, pancakes), mesquite-kissed entrees (steak and eggs, huevos
rancheros) and even eggless options (try granola and moo). Lunch brings soups, salads, pasta, pizza and desser ts
(Mar tha Washington's gingerbread is a must-order). But here's what makes Jeffrey's deliciously different: The staff
refers to the menu as a guide, encouraging customer creativity. No one frowns on substitutions or special orders.
Enjoy breakfast when the doors open at 7am or hours later when your tablemates want a mesquite burger.
Or try what Jeffrey's calls "capricious pasta," subject to the whims of diners. After eating, most diners can't resist
buying a jar of "Jeffrey's Best" spiced nuts, originally created as a salad garnish in 1994, and quickly evolving into
a delectable cottage industry.
—Larry Harland
D
Photos:
Kelli
Uldall
186 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 5
good
taste
Jeffrey's Grill
& Catering
112 Mid Valley Center
Carmel Valley • 831/624-2029
www.jeffreysgrillandcatering.com
Spicy Black Bean Chili
With chili-cured steak,
polenta & tomato sauce
