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restaurant's wood-fired oven. Molinari star ted making pizza at age 10 and forms pies from what Boaro calls the "mother dough," proofing it 24 hours to give the crust a perfect balance of taste and texture. "Quality is the most important factor and foundation of what we are trying to accomplish," Boaro says. Gusto Handcrafted Pizza and Pasta is located at 1901 Fremont Blvd, Seaside. For more informa- tion and/or reservations, call 831/899-5825 or go to www.gustopizzeriapasta.com. RIO GRILL UNDERSTUDY GETS HIS CHANCE When 16-year-old Eduardo Coronel arrived in the U.S from Mexico in 2000, he realized a dream—and began tedious work to keep that dream alive. His first job? A dishwasher at Rio Grill in Carmel. Then he added another shift at Lincoln Court, all while learning English at Monterey Peninsula College. He bussed tables, worked the line in Rio's kitchen and eventually became sous chef under Executive Chef Cy Yontz. He also launched his own cleaning business, which became so successful he left Rio in 2007 to run it full time with his wife Martha. But memories of his mother's Oaxacan kitchen soon pulled him back to Rio—once again an understudy biding his time. Finally, his time has come. Following Yontz's departure in December, owner Tony Tollner rewarded Coronel's hard work and patience. The new executive chef promises no drastic changes to the menu (longtime regulars can exhale now). He plans to introduce a few new plates, bring back some old favorites and update the happy hour menu. Rio Grill is located at 101 Crossroads Blvd., Carmel. Call 831/625-5436 or go to www.riogrill.com. THIRD TIME'S THE FRENCH CHARM FOR ROUX COUPLE When a French-born chef named Roux opens a restaurant, one expects classic cuisine Francaise. Fabrice Roux (sharing a name with the C A R M E L M A G A Z I N E • W I N T E R 2 0 1 8 147 RESERVATIONS 831-372-3456 BANQUETS 831-333-9798 223 17th St., Pacific Grove www.fandangorestaurant.com Featuring Fresh Seafood, Rack of Lamb, Pastas, Paellas, Steaks & more! Full Bar Ser vice Private Dining Rooms Relax, regulars: seared rack of lamb with potato gratin, classic French onion soup and the award-winning wine list will remain at Fifi's. Photo: Kelli Uldall