Phil’s Fish Market is a landmark restaurant and Fish Monger on the Monterey Bay. Phil himself actually had a throw down with Bobby Flay and Bobby Flay Lost; Phil beat the Iron Chef! I buy a bucket of his Cioppino (the contest winner) every year for Christmas Eve, and as often as I can in between.
You are not going to be impressed with the ambiance unless you like the open air restaurant, with fish lying on ice everywhere. You order form the register and pay, prices as high as 30 dollars for entrees and sit a plastic tables. This restaurant is truly about the food, it is fantastic. Food gets 5 stars. Everything else gets 1 star! But I HIGHLY recommend it for the food; you can’t find fresher ingredients anywhere!
Peppers has got to be one of my favorite little restaurants in Pacific Groves Quaint litte repertoire. A longtime local hot spot, you almost always find a line at the door for dinner here. In my visit I did as I was instructed by friends and ordered the Blood Orange Margarita. These are amazing little cocktails, and it is difficult to have only one!
The other dish I ordered was the Cheese Enchiladas, a very basic dish that I have coveted since I was a child; good enchiladas are hard to find however. Their sauce is a little sweet and tangy, and the beans and rice round out the plate. If you are looking for Mexican style food in Pacific Grove area, look no further. Pictured below is the Blood orange margarita.
As far as Mexi-Cali restaurants go this one gets a 4.5 from me. Wouldn’t change a thing except the service, can be a little snotty some times…
This little Gem is situated on a purportedly Haunted Historic Monterey Peninsula Adobe (originally built in 1833). It is the home of the former Stokes Adobe restaurant. It has recently been renovated and re-opened by the peninsula’s dynamic team Coastal Luxury Management – actually an appendage (through acquisition) of Daniel Snyder’s many enterprises (owner of the Washington Redskins).
The décor gets 5 stars to be sure, eerily reminiscent of Disney’s Haunted mansion in décor, one of the dining rooms actually features a photograph of a woman who lived in the house at one point, and never left.
The food is really quite pedestrian; I expected more from this team. I had the pork chop which came with collard greens and grits (Seared Pork belly was on top of the Collard Greens). Good flavor, just not very exciting. Attached are some photo’s of the appetizers. Deviled Eggs, Marinated Olives, and the pork chop.
One shining light at the end of the Disney-esque tunnel was the Sommelier – Ted Glennon. Extremely knowledgeable and put together a very nice wine list that varies greatly form the run of the mill California wines dominating most menu’s. He suggested a very nice Borolo, also available by the glass. This particular wine had a fair dose of brettanomyces, giving it a bit too much barnyard for this palate, it did however have a flush and nice fruit and tannin structure. More importantly it paired excellently with my dish.
Overall, I give the restaurant 3.8 out of 5 stars, mostly because the menu was rather disappointing in my opinion, too standard and uninspired. Or if it is inspired I would be interested in learning what it was.