Carmel Magazine

Carmel Magazine, spring 2018

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Page 139 of 243

Executive Chef Herman Hernandez, Owners Teresa and Bill Lee illy Quon Lee and wife Teresa are beloved local restaurateurs—known for Billy Quon's, Bahama Billy's, Volcano Grill, Bixby Martini Bistro and Kula Ranch. Their newest endeavor, Sur, which opened two years ago, occupies the space once held by the Thunderbird Bookstore in the Barnyard Shopping Village in Carmel. "It's our 10th and final restaurant," Billy laughs. "There's a family feeling. Everyone knows everybody here." The design has a Big Sur rustic feel, and popular menu items include cheese bread, fried chicken and waffles, calamari, sanddabs, Asian nachos, filet mignon with soft shell crab and a beet salad. "There is hearty comfort food with an Asian flair," Teresa says. "For dessert, the arctic bonbons served over dry ice make for a dramatic presentation." The couple emphasizes a comfortable atmosphere along with comfort food prepared by Executive Chef Herman Hernandez, former sous chef at Casanova. "There's something for everybody," Billy says. The bar offers wines by the glass, adult milkshakes spiked with liqueurs, and cocktails like the Pink Dog, made with vodka, fresh grapefruit juice and ginger beer. "We have reg- ulars who come in three times a week," Billy says. "Everyone loves our food." —Sabrina Speidel B Photos: Kelli Uldall 138 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 8 Sur Combination Platter Tempura Artichokes, Szechuan green beans, calamari, chilled prawns 3601 The Barnyard Shopping Village Carmel • 831/250-7188 good taste Sur Restaurant

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