Carmel Magazine

Spring/Summer 2020

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Page 137 of 155

FLY AWAY CAFE REPLACES ICONIC GOLDEN TEE Airport food has come far since the days of sad sandwiches and bowls of forlorn fruit. Celebrity chefs such as Wolfgang Puck have now moved into terminals, feeding captive passengers tasty, layover cuisine. On the Monterey Peninsula, locals have always known about the joys of airport dining. George Reta opened The Golden Tee in 1966—inside Monterey Regional Airport yet out- side security barriers. Despite the faraway location and drab decor, it became a hotspot for strong drinks, lively conversation, succulent prime rib and the best sand dabs anywhere. George's son Michael Reta became co-owner in 2007, joining forces with Melinda Scardina, who started in 1979 as a cocktail waitress. In late 2019, the pair sold to restaurateur Rich Pepe and Carmel City Councilman Bobby Richards, who opened Fly Away Cafe & Bar amid fears they'd change much more than the name. Pepe (Vesuvio, Little Napoli in Carmel) did tinker with the menu, adding some of his Italian classics. But fans will still fi nd prime rib, calamari steaks and, of course, those signature sand dabs. The Fly Away Cafe & Bar is located at 200 Fred Kane Drive, Monterey. 831/373-1232. A SLICE OF FAMILY HISTORY ON THE ROW The coronavirus crisis crippled local restau- rants, especially those unable to effectively pivot to a takeout-only concept. Coniglio Brothers Italian Deli adapted nicely. It simply had to crank up the Italian folk music a few notches, drawing in hungry folks tired of 136 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 2 0 Rich Pepe and Bobby Richards at their Fly Away Café & Bar, formerly The Golden Tee, located at the Monterey Regional Airport. The menu offers a wide variety of soups and salads, sandwiches, burgers, steaks, seafood and pasta. Photo: Kelli Uldall food for thought Fly Away Cafe at the Monterey Airport; Coniglio Brothers Offer Deli Delights on Cannery Row B Y L A R R Y H A R L A N D

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