Issue link: http://www.e-digitaleditions.com/i/456364
NEW OWNERSHIP BRINGS NEW FOCUS TO WILL'S FARGO Carmel Valley cowboys of yore would look on wide-eyed at the modern-day Will's Fargo, the local steakhouse that has sated primal appetites for generations. First, the chef is a Frenchman, and he has a vegetarian wife so he's prone to fresh vegeta- bles. Also, new owners Nick Elliott and Hunter Lowder will add gluten-free options and encourage employees to smile. And they'll even start a crazy notion called "happy hour." Truth is, today's Carmel Valley is no longer just a cow town. It boasts fine dining, world-class wineries, elegant tasting rooms and art galleries. When escrow closed in November (following a deal struck by Hunter's father Thomas Lowder to buy Will's from former Bernardus Lodge owner Ben Pon), it opened the door for Lowder and Elliott to tweak things a bit. They manage the daily operations at nearby Holman Ranch— a wedding and special event venue and vineyard. Each has restaurant experience, Lowder as for- mer manager at Carmel's Rio Grill, and Elliott as a culinary school grad. Look for Lowder at the door greeting cus- tomers, with Elliott behind the bar upping the quality of the cocktails while adding craft brews and a happy hour Monday through Thursday, 4:30-6pm. Longtime Will's Chef Jerome Viel will veer his menu toward a la carte, so that customers can order a steak centerpiece and add sides around it. Viel has taken sweetbreads, liver and beef tartare off the menu (although fans can ask and he will accommodate), moving toward quality steaks, seafood, salads and seasonal items. "Will's has great history to it," Lowder says. "If anything, we want to make it even better, and give Jerome the freedom he needs." Will's Fargo, 16 W. Carmel Valley Rd., Carmel Valley. 831/659-2774 or www.wfrestaurant.com. THE WHALE ADDS THE CRICKET No Carmel restaurant strives harder for authenticity than La Balena Cucina Toscana, a true replica of the simple, flavorful Tuscan food 190 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 5 New owners Hunter Lowder and Nick Elliott surround Chef Jerome Viel at Carmel Valley's popular Will's Fargo Steakhouse + Bar. The menu focuses on high quality cuts of beef, seafood, poultry, salads and fresh vegetables served with local wines. Photo: Kelli Uldall food for thought Vegetar ian Additions at a Vener ated Steakhouse , Balena's New Sister Restaur ant and Rock Star Chef Comes to 1833 B Y L A R R Y H A R L A N D