Carmel Magazine

Carmel Magazine, Summer/Fall 2018

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Page 241 of 315

240 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 8 romantic notion— a $6.5-million transformation of the 2.5- acre Cooper Molera Adobe site into a restaurant/bakery/cafe complex. In a par tnership with the National Trust for Historic Preservation, Probasco and two other hospitality veterans formed Alta Group in honor of Monterey as the former capital of Mexican Alta, California. "We are so excited about this opportunity," says PJ Clark, director of operations for soon-to- open Alta Bakery + Cafe and Cella restaurant. "It's such a unique place in history." The third Alta member is noted Pastry Chef Ben Spungin (formerly of Sierra Mar and Coastal Luxury Management). As director of culinary, Spungin will bring upscale, fresh and seasonal din- ing to Old Monterey. While the bakery is open for business, the 80- seat, indoor-outdoor Cella should begin dinner service by the end of the summer, with former Esteban Executive Chef Thomas Snyder leading the kitchen. Alta Bakery + Cafe/Cella is located at 525 Polk St. in Monterey. Nacho Bizness owners Brittani Bristol and Steb Montez serve inventive nachos in Monterey, with special toppings like pork adobo and smoked brisket. Photo: Kelli Uldall

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