Carmel Magazine

Carmel Magazine, Summer/Fall 2018

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I f you subscribe to the theory "ever ything in moderation," Chef Todd Fisher will be quick to tack on Julia Child's famous caveat—"including moderation." Dine at Carmel's chic boutique steakhouse Seventh & Dolores and Fisher will gladly grant you immediate absolution for all glut- tony committed under his roof. "As long as you have a good time," he says. At "7D," one can commit at least three of the seven deadly sins in one sitting. Order that 28-day, dry- aged Niman Ranch beef (the only cut of its kind in the country). Boom! Add some shaved truffles. Bam! Ask for a side of foie gras or some surf for your turf. Kaplooey! There goes your diet. But there's no shame allowed because at 7D, all of your Cham- pagne wishes and caviar dreams come true. "We wanted to take Carmel by stor m," says Fisher of the June 2017 launch. "We did something different. It was not going to be your typical Carmel restaurant." Led by Sous Chef Jeremiah Tydeman, Fisher's culinary team— with the full support of restaurant owner Greg Ahn—created a bold and lavish menu with no side dish- es of guilt. "Granted, sweetbreads don't move out of the kitchen like fried calamari," Fisher says, "but they open your eyes to what's out there. That's what we're about." 7D is not your grandparents' 248 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 7D rolls out brunch treats like Maine Lobster Benedict and chicken-fried steak and waffle; lunch delicacies like Pacific Oyster chowder and charcuterie hero, and dinner delights like calamari and Niman Ranch steaks and chops. Carlos Colimodio crafts decadent drinks like the Smoked Old Fashioned, Tres Chiles Rita and the 7D Martini. Photos: Kelli Uldall

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