Issue link: https://www.e-digitaleditions.com/i/1182230
Angelo Aquino is head bartender at the legendary Sardine Factory in Monterey. The restaurant and bar, opened over 50 years ago, reflect the elegant tastes of founders Ted Balestreri and Bert Cutino. C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 9 173 as well as old world posters. A long wood bar top runs nearly the entire length of one side of the room, crowned by a large wood bar back. All the seating, stools, benches and chairs in the lounge are cushioned in burgundy leather material and are very com- fortable, making it easy to stay for a while. Positioned in a cove of a room, overlooking win- dows on the bay, is a piano Dave Conley plays on Tuesday and Saturday evenings. When he isn't present, smooth jazz is piped in, yet at a vol- ume that still encourages conversation. The bar is exceedingly well stocked, with high-end bot- tles in the 18+ years age range. As far as cock- tails, the Sardine Factory doesn't disappoint, with a selection of their own creations as well as classics such as the Sazerac, or the 1920s drink, the Boulevardier. The Mission Ranch Inn is by far the oldest location of the four, dating back to the early to mid-1800s. Yet, the restaurant that houses the piano bar was founded in 1986 when Clint Eastwood purchased the property, effectively making it the youngest, or shall we say, newest of the lot. Regardless, it is of course well known to locals and tourists alike and for good reason. With a low ceiling, subdued lighting, dark green painted walls from which are hung numerous black-and-white photographs of the surround- ing area in the late 1800 and early 1900s, and a small fireplace, it immediately has that warmth of a British country pub. This feeling is only com- pounded when looking south and west through the two walls of windows that overlook what I refer to as the Carmel moors, dotted with graz- ing sheep, and the Highlands in the distance.