Hankerings for classic, all-American barbecue can easily be satisfied at Carmona's BBQ Deli, an eatery that operates out of a Watsonville deli and a mobile trailer powered by barbecue sauce rather than gasoline. Juicy burgers, all-beef hot dogs, and buffalo wings represent just three of many specialties that can be washed back with a cold beer or a glass of wine. But the menu doesn’t stop there. Cooks also create fusion barbecue with Asian, Italian, and Latin flavors. They crown pulled-pork sandwiches with guava-chipotle barbecue sauce, daub ribs with housemade hoisin sauce, and marinate chicken in coconut milk and lemongrass. At catered events, they can feed as many as 1,000 people with options such as korean short ribs, pots of award-winning clam chowder, and whole pigs, lambs, and goats roasted on a rotisserie spit.
Since 1997, sauce-smitten meal hunters have flocked to Bruno's to feast on large plates of sauce-smothered sustenance. The highly regarded barbecue bazaar serves up an extensive menu of savory sandwiches ($6.29–$9.99), steaks ($16.95–$21.99), ribs ($12.29–$21.99), burgers ($4.99–$9.99), salads ($3.29–$13.99), sides, and more, any of which can be enjoyed in Bruno's cozy, family-friendly dining room, or on the beach and boardwalk if you take your tastes to go.
At Famous Dave’s BBQ, hand-rubbed St. Louis-style spareribs smoke over a hickory fire for 3-4 hours. A generous helping of sweet and sassy sauce—made from Famous Dave’s secret recipe—seals in the ribs’ piquant flavor and also makes appearances on other barbeque specialties including country-roasted chicken and regular or boneless wings. Joining Famous Dave’s menu of barbecue staples are burgers and citrus shrimp fresh from the grill as well as sandwiches, southern sides, and desserts.
In 1972, 35 years after brothers Sam and Coniglio opened up a brand-new bar dubbed "My Attic" in the Casa Sanchez building on Alvarado street, Coniglio gave the bar's last call before it closed. But his grandson Jason brought the family business back from retirement the minute its old space became available again. Today, the clink of cocktail glasses and peals of laughter recall the misty memories of 1937, when a country still fresh off of Prohibition reveled in the right to drink openly or call someone a "knucklehead" without fear of jail time. Guests belly up to the hand-milled oak bar for a potent Ketel One martini or Bulleit Bourbon Manhattan, pairing them with Italian cheese and salami platters, rosemary foccacia bread, or sweet cannoli. Leather easy chairs, however, make it easier to gaze up at the rustic, wood-beam rafters in the stone-floored parlor.
Upon seeing a restaurant menu dotted with wild mushrooms, fresh Idaho trout, and market berries, many people's first thought is, "I should not have worn shorts." Chef Christopher J. Caul doesn't mind, though. The head chef of Christopher’s On Lincoln prefers a casual vibe and welcomes t-shirts as warmly as he does tuxedos splotched with caviar. Love of good food is the great equalizer at Christopher's on Lincoln.
As the first traces of dusk streak the Carmel sky, Chef Christopher applies his 30 years of culinary know-how and almost none of his high-school algebra to a selection of seasonal ingredients grown along the Central Coast. Appetizers of salmon might get cured with tequila and lime, while rock-shrimp risotto might be crowned with chile rellenos crusted in cornmeal. Taste buds can often detect a hint of brandy seared into entrees of braised New Zealand lamb shanks and Muscovy duck breasts. If the flavor of the zinfandel mint jus proves too subtle, diners can up the dosage with wines from Monterey County, as well as some of Chef Christopher's favorites from across the state.
Recently praised in a review by the Santa Cruz Sentinel, this casual eatery charms patrons with its cheery staff, rustic-colored walls adorned with trompe d'oeil frescoes, and a no-nonsense menu packed with omelettes, belgian waffles, french toast, and hearty sandwiches. The Hole in the Wall Café draws in eager noshers looking to jump-start their day with a breakfast of the savory huevos rancheros or eggs benedict. Diners can find a cozy afternoon respite at the café's miniature courtyard while nibbling on a mediterranean chicken sandwich, or evade the watchful office llama to snack on a lunchtime california cobb salad. Contact The Hole in the Wall Café for any questions regarding its menu and pricing.
Ono Hawaiian BBQ brings the island to the mainland with tender meats soaked in made-from-scratch marinades. Chefs hand roll chicken katsu in panko bread crumbs to give it a fresh, crispy texture, and assemble generous portions of crispy shrimp, island whitefish, and barbecue chicken in the seafood mix.