Issue link: https://www.e-digitaleditions.com/i/1047605
The Sardine Factory Restaurant Inspired Cannery Row's Revival 148 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 U n s u r p a s s e d Q u a l i t y a n d S e r v i c e fo r 5 0 Ye a r s B Y B R E T T W I L B U R T he Sardine Factory is the ship that launched a thousand ships," says Ted Balestreri, who opened the doors to the restaurant with partner Bert Cutino 50 years ago. Balestreri worked the front of the house and Cutino helmed the kitchen. The two men feel "blessed" by the support from the people of Monterey County and the backers who supported them as young men in their 20s with a dream. As to the 50th anniversary? "We can't possibly be that old," laughs Balestreri. "50 years of the same named restaurant in the same location with the same owners and the same theme…that's almost unheard of." Recently, The Sardine Factor y Restaurant Executive Chef Ber t Cutino joined Balestreri to reflect on the transformation of the Cannery Row area and how their restaurant has evolved with the times. Bert Cutino: When we opened The Sardine Factory, I felt that we could make that a great success. We wanted to do something a little dif- ferent as far as service and food…there's such a diversity here of fresh produce that wasn't really heavily in demand at the time. We try to use locally sourced ingredients. Our abalone bisque is unique…We of course wanted to have a good steak, so we served prime beef. Not a lot of restaurants were doing that at the time. Ted and I both wore a tux with white tails and the waiters had white gloves and did unique things with the service, like bringing a chilled fork with your salad. Ted Balestreri: We were two kids struggling to compete…we did- n't have the money but we had the desire. The most important ingredi- ent you could put into it was love… We went out of our way to be friendly, kind, and to have the best service. We won all those awards for service for years and years. When people are recognized and loved they come back. We were there constantly work- ing and it became their place. It was off the beaten path, you had to go up [outside] stairs, that was unheard of, it was an ugly building from the out- side, but we had a saying: 'undersell and overdeliver.' You would open the door into a beautiful dining room and it was a pleasant relief. Then we evolved to the wine and with Master Sommelier Fred Dame put together the best wine list…and we always gave good value. Cutino: This past Car Week, people came in two to three nights in a Executive Chef Bert Cutino and co-owner Ted Balestreri i Executive Chef Bert Cutino and co-owner Ted Balestreri C Executive Chef Bert Cutino and co-owner Ted Balestreri f Executive Chef Bert Cutino and co-owner Ted Balestreri C Executive Chef Bert Cutino and co-owner Ted Balestreri i Executive Chef Bert Cutino and co-owner Ted Balestrerii Executive Chef Bert Cutino and co-owner Ted Balestreri opened the Sardine Factory in 1968. opened the Sardine Factory in 1968.