C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 8 155
Anthony Vitacca pours an adult bever-
age at the bar at Montrio Bistro in
Monterey, which is a green-certified
restaurant. Chef Tony Baker runs the
restaurant out of a former firehouse.
Happy hour is from 4:30-6:30pm.
