Carmel Magazine

TRAILSIDE CAFÉ 2.0 OPENS IN CARMEL VALLEY Sometimes life boils down to a quiet table in the sun, a curled dog below, and a fresh beignet leaving traces of powdered sugar across your smile. Since 1999, the Trailside Café and Coffee House has provided a safe haven for legions of contented locals—along with tourists who strike gold off the beaten path above Cannery Row. In July, that trail ends for owner Sean Allen, whose expiring lease at the building along the Recreation Trail finishes a successful run as a prime breakfast and lunch spot. Allen saw the writing on the wall, however, and last October he opened another Trailside Café in Carmel Valley. It's not a cookie-cutter approach: there's a dif- ferent trail, a different view, and an intriguing craft brew list (American, German, Belgian) that already has beer geeks buzzing (an avid home- brewer, Allen may one day add his own label). Reimagined in the former Toast building next to Chock Rock's tasting room, Trailside has its share of cozy comforts, including a fire- place, interior sofas, lounge chairs and a planned beer garden. Unlike Monterey, the Valley spot serves din- ner, preparing traditional, home-cooked meals. Allen, 43, opened Trailside in 1999, immediately enrolling in classes at the Culinary Institute of America's former campus in Salinas. Nighttime diners will find fish and chips, Nani's mac and cheese, steak frites, grilled salmon, and scampi—all made with his person- al touch. 160 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 5 Trailside Café owner Sean Allen will close his popular Monterey Recreation Trail breakfast spot in July, but he will now serve breakfast, lunch and dinner in Carmel Valley. Allen is pleased to add craft beers to the menu. Photo: Kelli Uldall food for thought Transplanted Trailside Café in the Valley, East Coast Sandwiches in Monterey, and New Noodles in Carmel BY LARRY HARLAND

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