dining
a cuisine for every taste
By Raymond Napolitano
Monterey County makes a strong claim for a place among the world’s greatest dining regions. The reasons are many, yet simple to understand.
It all begins with the Monterey Bay, home to a virtually endless variety of seafood. From spot prawns, Dungeness crabs and abalone to salmon, sand dabs and halibutnot to mention the ubiquitous squid and countless other species of ediblesMonterey Bay is the region’s fish store. Both Monterey and nearby Moss Landing are home to a vigorous commercial fishing industry that acts as the feeder system for local restaurants and shops.
To go along with all that beautiful seafood, you’ll need some vegetables and salad. Coincidentally, John Steinbeck’s Salinas Valley just happens to be the nation’s salad bowl. Practically every vegetable and lettuce that exists grows here. Don’t forget artichokes. Fifteen minutes north, in Castroville, lies the artichoke capital of the world. How about a little garlic to season it all with? Just head north to Gilroy, garlic capital of the world.
Ahh, but we need a little something to help wash it all down. Monterey County is home to approximately 50 wineries, from the historically world-class Chalone Vineyards to the intimately boutique (but still world-class) Chateau Christina. For beer drinkers, English Ales in Marina, Peter B’s in Monterey and Monterey Coast Brewing in Salinas provide local suds.
There’s no shortage of places to experience this bounty. With 1,200 eateries, Monterey County has one of the highest per capita concentrations of restaurants in the country. Taste local ingredients prepared in tiny trattorias, bodacious bodegas, delicate dim sum spots, time-honored taquerias and down-home mom and pop shops. Dine out for a few delicious bucks at a casual spot like Turtle Bay Taqueria or go the distance at venerable establishments like Pacific’s Edge and Marinus.
That’s just the tiny tip of a very large iceberg. So loosen that belt and dive right in. There’s a lot to explore.
