Carmel Magazine

Carmel Magazine, Spring 2018

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oysters come dressed with kimchi butter or spicy sausage. 7D devotes an entire bar to oysters (a mixed dozen costs $47). It also offers flame-broiled oys- ters (with Calabrian chili butter) and cornmeal- fried oysters (chive remoulade). Abalonetti keeps it simple, shucking 1,000 raw Pacific oysters on Sundays, pricing them at 99 cents apiece. Abalonetti General Manager Kevin Phillips says Sundays attract oyster greenhorns. "They come in and order just one so they can try it," he says. "It's a lot of fun." WILD FISH JOINS PACIFIC GROVE RESTAURANT SCENE Nino and Marie Favaloro named their Pacific Grove restaurant after the 1996 film "Big Night," where a failing Italian restaurant gambles on one special night to save the business. The Favaloros had many special nights inside Big Night Bistro, but after 25 years they turned the keys over to Kelvin and Liz Jacobs—on April Fools' Day. The punchline? You can still find the Favaloros running Cafe Ariana next door. And they will serve as landlords to the Mendocino couple who oper- ate the tiny, 10-table restaurant Wild Fish. Fans of that sustainable seafood shrine will rec- ognize the menu—now served within a much larger space. "We're delighted to be part of the community," says Liz Jacobs, who turns away 200 diners a week up north. Kelvin Jacobs spent many years gaining expert- ise in London restaurants before his American- born wife coaxed him to the Mendocino coast seven years ago. Wild Fish's philosophy? "Quality, collaboration and community," serving fresh oysters, fish stews, whole fish and seafood platters (view the menu at Wild Fish is located at 545 Lighthouse Ave. in Pacific Grove. 831/373-8523. TORIBASHI HIGHLIGHTS TRUE JAPANESE RAMEN: MADE WITH LOVE Sam Park insists his recipe for ramen broth is simple—just time and love. That's either false modesty or clever deception. A peek into the kitchen at new ramen house Toribashi reveals a patient cook stirring and skim- ming a bubbling, golden liquid. Ramen broth is the key to Japan's signature comfort food. Simmered for 10 hours with chicken feet, wings, pork bones and aromatics, the broth is hearty and salty, rich and aromatic—just murky enough to hide those famous squiggly noodles made from wheat flour, eggs and kansui (alkaline mineral water). Then they adorn the bowl with lavish garnishes, including soft egg, fish cake, nori, wood-ear mush- rooms and a slice of rolled, slow-cooked pork belly. "We emphasize the authenticity and quality of our ingredients and cooking methods," says Park, who learned to cook while in the U.S. Army before opening a sushi restaurant in the Bay Area. He then followed his love of ramen to Japan, where he honed his special recipe. To give diners more choices, Toribashi also serves Japanese-inspired noodle bowls (with vegan options). "We really concentrate on one thing— ramen," says manager Alex Lee. "We make a new batch every day." Time, love and a whole lot more. Toribashi is located at 487 Alvarado St. in Monterey. 831/643-9556. LAST BITES The father-and-son duo behind Alvarado Street Brewer y & Grill will expand to Carmel Plaza as Yeast of Eden. John and J.C. Hill will operate the 96-seat dining room, bar and onsite brewer y…Some changes are coming to longtime locals favorite Fifi's in Pacific Grove, including a full liquor license and expanded bar area…Christopher's on Lincoln in Carmel will close after 15 years, making way for a new condo complex. 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 1 8 125 RESERVATIONS 831-372-3456 BANQUETS 831-333-9798 223 17th St., Pacific Grove Featuring Fresh Seafood, Rack of Lamb, Pastas, Paellas, Steaks & more! Full Bar Ser vice Private Dining Rooms

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