Issue link: https://www.e-digitaleditions.com/i/1047605
6th and Mission Chef/Owner Kurt Grasing or over two decades, Grasing's in downtown Carmel has been a consistent favorite for both locals and visitors, who come for the fresh, seasonal food and the luxurious but unintimidating ambi- locals and visitors, who come for the fresh, seasonal food and the luxurious but unintimidating ambi- ence. Chef Kurt Grasing says the highlight of his business is the relationships he forms with regulars, tourists and ence. Chef Kurt Grasing says the highlight of his business is the relationships he forms with regulars, tourists and vendors, who enjoy exceptional food in both the charming bar area and in the main dining room, as well as on vendors, who enjoy exceptional food in both the charming bar area and in the main dining room, as well as on the outdoor patio, which welcomes dogs. "We want it to feel really nice, but also very comfortable," Grasing the outdoor patio, which welcomes dogs. "We want it to feel really nice, but also very comfortable," Grasing explains. "We have white tablecloths but it's not at all pretentious. Some people come for special occasions and explains. "We have white tablecloths but it's not at all pretentious. Some people come for special occasions and some come every week. It's not quite 'Cheers,' but it seems like it." some come every week. It's not quite 'Cheers,' but it seems like it." Grasing leads culinary and wine cruises around the world and his cuisine is inspired by his exotic travels. Grasing leads culinary and wine cruises around the world and his cuisine is inspired by his exotic travels. Still, the focus is on local ingredients: an artichoke topped with crab, salmon from the Monterey Bay, and produce Still, the focus is on local ingredients: an artichoke topped with crab, salmon from the Monterey Bay, and produce from the Salinas Valley. Some menu favorites include the paella, duck dishes and prime meat. "We just keep trying from the Salinas Valley. Some menu favorites include the paella, duck dishes and prime meat. "We just keep trying to make the place better," Grasing says. to make the place better," Grasing says. —Sabrina Speidel —Sabrina Speidel F Photos: Kelli Uldall 136 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 8 136 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 8 Carmel • 831/624-6562 www.grasings.com good taste Grasing's Coastal Cuisine Grilled Skirt Steak Salad Steak Salad with Heirloom with Heirloom Tomatoes and Fries Tomatoes and Fries