Carmel Magazine

Carmel Magazine HO15

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Page 159 of 211

Dave Baron, Chef; Walter Georis, Owner he storied building that houses acclaimed Casanova restaurant has changed with time since Charlie Chaplin's cook, Aunt Fairy Bird, lived there for half a century. Walter and Gaston Georis bought the proper ty in 1977 and added to its form and function every decade since. Today the restaurant retains that homey, intimate feel, yet now seats 250 due to its intricate design with charming nooks and cran- nies. The wine cellar dug underneath holds 35,000 bottles that make Casanova one of the world's top wine restaurants. The kitchen has seen its share of renowned chefs, and now sole owner Walter Georis plucked another winner last year. David Baron earned his stripes at two Michelin starred La Bouitte in France, as sous chef for Daniel Patterson at Coi in San Francisco, and more recently at the highly respected Plum in Oakland. Baron has a natural, simple style and vigorously sources top ingredients. Baron's menu includes a variety of housemade pastas, braised meats and sustainable seafood, and continues the restaurant's hear tfelt relationship with MEar th, the environmental education nonprofit that produces much of Baron's organic produce. —Larry Harland T Photos: Kelli Uldall 158 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 5 Duck Breast with grains and beets Fifth Street between Mission and San Carlos Carmel • 831/625-0501 good taste Casanova

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