Write to The Grub Hunter at email@example.com.
It’s about time Hale! What the hell you been doing all these weeks?!
5 best happy hours are?
I’m going to get to this subject eventually, but here’s what I published in The Herald a few weeks ago:
The C Restaurant+Bar, Cannery Row: Sun.-Thurs. from 4-7 p.m. Draft beers $2.75, wine pours $4.25, $9 sparkling wine flights, half off small-plate menu and free valet parking. We love the house-smoked pork loin tonnato with grilled kale, 10-minute egg and tuna aioli for five bucks.
· Sandbar and Grill, Municipal Wharf No. 2, Monterey: Weekdays 4-6:30 p.m. Draft pints $3.50, well drinks $4.50, wine pours $5.50. This locals favorite offers a discounted bar menu. Try the calamari appetizer ($5.95) because, when it comes to taste and tenderness, there are few peers.
· Vesuvio, Carmel: Wed.-Sun. from 4-6 p.m. $5 cocktails, half-price bar menu. Suggestion: the $5 lamb and polenta “tamale.” It’s nice to share a cushioned love seat with someone special on the roof of this Carmel newbie (it’s called Starlight 65 Rooftop Lounge). Word of warning from an old guy: The music’s more than a few clicks too loud.
Also, Montrio Bistro has a nice happy hour with cocktail specials and small bites.
Your column (10-05-11) mentioned your favorite 10 “fine dining” restaurants.
I checked the blog and website with no results. Would you please list them?
I have found your recommends excellent and look forward to the next episode.
In the menu bar below my logo there is something called “the list.” Click on that and all the information comes up. Thanks so much for reading.
I’ll be 50 years old in a couple of years, and apparently i still don’t know how to order a drink. I ask for a blue saphire martini at the Cookhouse and it’s perfection. Seriously. I order the exact same thing at the california pizza kitchen, and there’s just no kick to it. On top of that, it doesn’t come with olives, so i have to ask the guy to skewer a couple for me (my doctor say i gotta eat more greens). What am i doing wrong? Why aren’t there martini-making standards?
My dad used to say that making the perfect martini should not be complicated. Pour quality gin into a shaker with ice. Shake vigorously and strain into a chilled glass. Whisper the word “vermouth” over the rim of the glass before dropping two olives into the drink. Ask for simplicity!
I just saw your site and think it is great! Especially since you are covering the more humble
restaurants in the area. Your clip on Rosa’s “La Villa Rest.” on Broadway has always been
one of my favorites, so authentic Mexican and not Calif. Mex.
Hope to see more…..thanks!
Yesterday I bought 2 1/2 pounds of porcinis and am making pasta tonite. See if your lovely newlywed would like to partake… Or parboil.
I love it when readers feed me! Perhaps. I will check with said bride and get back to you.
I HAVE A CHALLENGE FOR YOU DAD…i call it a poor mans fish….ill face book you the details
Did you see the pile of bacon on that BLT, on Todd Fisher’s show? I think they said it was a POUND of bacon!
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