Sean Damery, Vice President & General
Manager; Cal Stamenov, Chef; Michael
Marcy, Director of Food & Beverage
on't shed a tear over the death of fine dining because its reincarnation, channeled by chefs like
Cal Stamenov, is wor th celebrating. Just a decade ago, Stamenov led the kitchen at Marinus, with
its white tablecloths, elegant décor and lavish menu. This spring, Stamenov launched Lucia at Bernardus Lodge.
The tagline? "Old World craft meets New World creativity." Stamenov still maintains high standards, especially
with ingredients. "We have more casual food but with a country sophistication," he says. "We're not so formal,
but still doing tasting menus with higher-end ingredients." So when you see pizza on the menu, know that it
could be the most deliciously decadent pizza of your life: Stamenov's butter-braised lobster pizza substitutes
corn purée for marinara, and includes tarragon and black truffle. And his burger is a celebration of foie gras, a
luscious patty topped with seared duck liver and black truffle mustard. The menu features more vegetables,
many from his chef 's garden, and the meats lean toward the unusual, including rabbit, quail and squab. Fine
dining…for the modern world.
—Larry Harland
D
Photos:
Kelli
Uldall
244 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 5
good
taste
Lucia Restaurant
& Bar
At Bernardus Lodge & Spa
415 W. Carmel Valley Rd.
Carmel Valley • 831/658-3400
www.bernarduslodge.com
Monterey Bay Sardines,
Black olive, swiss chard,
zucchini, tomato vinaigrette
