Issue link: https://www.e-digitaleditions.com/i/1010195
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 8 251 The team at 7D wanted to create much more than a typical steak house and oyster bar. The warm, fun staff ensures elegant presentations of hearty dishes along with perfectly paired drinks, appetizers and desserts. need more diversity," he says. "Hopefully we're adding to that, with younger visitors, and visitors from larger cities." 7D is even attracting its share of vegetarians. "They come in all the time and they know it's a steak- house," Ahn says, referencing the many non-meat items on the menu. "They want a restaurant with creativity and integrity in ingredients and sourcing. We try to give them that." Validation came early for 7D, in the form of an invitation in March to cook at the vaunted James Beard House in New York City. Ahn didn't hesitate, spending a small fortune to fly seven team members (as well as food and supplies) across the country to create an expe- rience called Carmel by Land and Sea. "My dream all along was to help build a restaurant of such a caliber to be recognized by James Beard," says Fisher. "I've had no formal training, no pedigree, no Michelin stars. I've spent the majority of my career in Monterey County. It's gratifying to know we belong at that level." New York diners raved about "the steak- house that isn't a steakhouse," and the team returned home to re-create the dinner for a packed house. "It was fun, but now we have to prove it day in and day out here in Carmel," Fisher says. "Greg makes you feel like you would do any- thing for him. And it's true; we're going to keep pushing hard." The Seventh and Dolores Steakhouse in Carmel can be reached at 831/293-7600, or visit www.7dsteakhouse.com. Fisher broke the restaurant mold and hand-formed his own experience — a hip, bold, indulgent food palace. Photo: Kelli Uldall