Carmel Magazine

Spring-Summer 2019

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Pangaea Grill Provides Delicious Fusion in Carmel B Y C L AY TO N S C H U S T E R O n New Year's Eve, Pangaea Grill opened in downtown Carmel, bringing a chic dining aesthetic and East-West fusion to the city's Mediterranean dominated restaurant scene. Locals and tourists have raved about Pangaea's bold flavors and ample portions, as well as the vital new voice that Chef-owner Mira Porges brings to this new venture. "I like to call everyone who comes to our restaurant guests," says Porges. "They aren't tourists, or customers, they're all guests. And I want them to feel welcome and to offer them different flavors and something new." The menu is literally divided by its East and West dishes. Familiar fare like the calamari starter and filet mignon main are well executed, if typical for the area. The venue's succulent Korean Short Ribs and tangy Kim Chi Fried Rice, however, are by far the most ordered items. Both dishes represent some of the most pro- lific flavors in Korean cuisine. "If anyone asks what Korean food is," Porges says, "you have to talk about kim chi and short rib." For the fried rice, Porges follows a rigid six step process that guarantees fuller and more complex flavors than what her guests may have experienced at other restaurants. She says, "I'm cooking what my grandmother used to cook. It's comfort food." Pangaea Grill is located on the north side of Ocean between Lincoln and Dolores. For more information, call 831/624-2569. SHORTCUTS FOOD Mira Porges, with husband Matt, at their recently opened restaurant Pangaea Grill in Carmel. The menu offers delicious "East Meets West" options. 90 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 9 Photo: Kelli Uldall

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