found from the heart of Florence to
the shores of Livorno.
In December, co-owner Eman-
uele Bar tolini closed La Balena for
a few weeks to lead some of the
staff on a tour of his Italian home-
land—gaining inspiration for
Tuscany West. They returned home
with another project—opening a
second Carmel restaurant inside
the former Pastries & Petals (on
Mission Street).
While La Balena translates to
"The Whale," the new place is il Grillo, meaning,
"The Cricket." The focus is on Italian small bites
and grab-and-go items—but more impor tantly
it will serve to expand the kitchen space for
Executive Chef Brad Briske, who currently
makes everything (including pasta and charcu-
terie) inside the tiny whale.
La Balena, Junipero Street btwn. 5th and 6th,
Carmel. For information call 831/250-
6295 or visit www.labalenacarmel.com.
il Grillo, Mission and 5th, Carmel.
MAJOR CHEF COUP
FOR 1833
Jason Franey has yet to hit 40,
but he's already considered one of
the most talented chefs in the
country.
Just reading his résumé makes
you hungr y. He's worked for culi-
nar y heavyweights like Laurent
Manrique , Daniel Humm and
Danny Meyer, a group that collectively could
light up the Monterey sky with their
Michelin stars.
For Franey to leave celebrated Canlis restau-
Savor Our Local Flavor
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192 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 5
La Balena Cucina Toscana co-owner Emanuele Bartolini is opening
a second restaurant in Carmel, il Grillo, focusing on small bites.
Photo:
Kelli
Uldall
