Carmel Magazine

Carmel Magazine Digital Edition SU16

Issue link:

Contents of this Issue


Page 259 of 303

Executive Chef Greg Karjala, Owner Hunter Lowder s Carmel Valley's most time-honored restaurant, Will's Fargo eventually grew weary and worn, revealing its age and endangering its relevancy. So husband-and-wife co-owners Nick Elliott and Hunter Lowder hit the pause button earlier this year, restoring the luster of the nearly century-old building, hiring young, energetic Executive Chef Greg Karjala, and constructing a pet-friendly patio. For decades a din- nerhouse with a steak-and-potatoes personality, the new Will's Fargo Restaurant + Bar now offers brunch, lunch, dinner and a contemporary tavern menu that complements happy hour. Karjala, 28, honed his cooking chops from Carmel Valley Ranch executive chef Tim Wood, and learned the business side with a long stint at Spanish Bay's Sticks. Karjala's food comes "From the Farm" (try Pinot Noir-Braised Shor t Ribs), "From the Boat" (always local catch) and "From the Field" (Baby Gem Caesar Salad is a hit). He also pays homage to the past, with Will's Classics, including roasted quail, steaks and escargots. The brunch/lunch menu (Friday-Sunday) fea- tures egg dishes, salads, charcuterie, burgers and sandwiches. "I love using simple techniques and seasonal ingre- dients," Karjala says, "to let the beauty of the food shine through." —Larry Harland A Photos: Kelli Uldall 258 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 6 Pan-Seared Salmon with Citrus-Braised Fennel 16 W. Carmel Valley Rd. C armel Valley • 831/659-2774 good taste Will's Fargo Restaurant + Bar

Articles in this issue

Links on this page

Archives of this issue

view archives of Carmel Magazine - Carmel Magazine Digital Edition SU16