This high-end restaurant boasts the same appealing mix of laidback luxury as its home within L’Auberge Carmel. Helmed by Chef Justin Cogley, the kitchen eschews elaborate technique for a classic approach to fine dining. The meal may open with three small bites—an oyster topped with creamy yuzu foam; an artichoke tartlet; and a crispy potato croquette topped with glazed eel. Local tomatoes with melon, cucumbers, a dollop of caviar and a pour of gazpacho broth comprise the "flavors of summer." Roasted local duck breast is delicious, but the filet of tender, 28-day dry-aged rib eye is an absolute star.
Finally, thin slices of brownie arranged with dark chocolate tuiles, chocolate ganache and a dollop of torched meringue is an elegant take on s'mores.
Work in progress.