Issue link: https://www.e-digitaleditions.com/i/1283918
SLY MCFLY'S GETS A MAKEOVER ON THE ROW Cannery Row's old honky tonks and fl op- houses have vanished, but Mack and the Boys would have loved Sly McFlys. The down-and-out schemers from Steinbeck's "Cannery Row" could always sniff out a party, which begins and ends at Sly's—the late-night "refueling station" that reverberates nightly with live music. But how would the boys feel about a new name, a new menu and new branding that appeals to families? Hmmmm. Sly's is undergoing some serious alterations, led by forward-thinking GM Joe Valencia (formerly of Rio Grill and Seventh & Dolores in Carmel). "It's an old-school institution, but changes were needed," says Valencia, pointing to a bar remodel, a panoramic rooftop patio (with light jazz) and a raw bar. "My goal is providing great service, great food and a fun place for all—that turns into a raucous live music spot after 9." Former Sardine Factory chef Jonathon Duran creates everything from scratch, in a gastropub tradition. "The food is great," says Valencia, who couldn't reveal Sly's new name. "It's going to be a heckuva lot of fun carrying on the legacy." Sly McFly's is located on 700 Cannery Row in Monterey. For more information, call 831/649-8050. ANTON & MICHEL TABLES TRADITION — FOR NOW Tony Salameh opened his landmark Carmel restaurant Anton & Michel on May 1, 1980. Looking back over 40 years, he's endured chang- ing trends, a handful of economic recessions and now the greatest threat to his legacy — a global pandemic. Through it all, he's tried to remain steadfast in his original concept, keeping romantic fi ne dining relevant—even beyond a perceived expiration date. 156 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 2 0 Joe Valencia is the general manager of Sly McFly's on Cannery Row. The restaurant has recently been upgraded, including a remodeled bar and a raw bar. A new name for the restaurant, to go with the new menu, is forthcoming. Photo: Kelli Uldall food for thought Sly McFly's New Look; Anton and Michel's Dining Flair; and Babaloo's Cuban Delicacies B Y L A R R Y H A R L A N D