Chef/Owner Brendan Esons,
Owner Anna Wilson,
Chef/Owner Philip Wojtowicz
hat happens when two Big Sur chefs inject a
dose of Bohemianism into America's Last
Hometown? You get California soul food served in a sim-
ple gathering space called Poppy Hall. So far Pagrovians
love the concept put in place by the chef tandem of Philip
Wojtowicz (formerly of Big Sur Bakery) and Brendan
Esons (Big Sur Roadhouse). Serving weekend brunch
(10am-2pm) and daily dinner service from 5pm (closed
Tuesdays), Poppy Hall's food is unique and rustic. The
forward-thinking chefs coat chicken wings with corn-
fl akes, serve grilled quail with black-garlic potato salad,
and pair pancakes with roasted butternut squash and
rosemary-scented syrup. And just to let you know that
Big Sur is not too far away, they created a hippie "hand
grenade," a tower of avocado, sprouts and seeds. In
December, Poppy Hall hosted a special CBD plant-based
dinner, creating an elevated mood with food such as
hemp seed fritters before a cannabidiol wellness dis-
cussion. The interactive and intimate dinner experience
fell in line with Poppy Hall's philosophy, offering the
Peninsula phenomenal food and a sublime mood.
— Larry Harland
W
Photos:
Kelli
Uldall
176 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 0
589 Lighthouse Ave.
Pacifi c Grove • 831/204-9990
www.poppyhallpg.com
good
taste
Poppy Hall
Burrata & Beets with
Pistachios & Crostini
