At Tenth Street Basque Cafe, diners always receive the full attention of chef Dallas Holt. The Spanish-Basque-style café does not maintain a regular menu and only seats guests at 7 p.m. on Fridays and Saturdays and 6 p.m. on Sundays for a prix fixe dinner prepared by the chef. Chef Dallas typically winds palates up with tapas such as stuffed mushrooms or albacore fish cakes before regaling senses with a main course such as stone-oven-cooked whole salmon or his specialty, the chicken and sausage paella.
Superior Court Judge John M. Phillips spent his career witnessing the cycle of offending and incarceration in which local youth often became trapped. He founded Rancho Cielo Youth Campus to help prevent first-time offenders from getting stuck in this negative spiral by giving them educational and vocational alternatives to crime. After acquiring the Natividad Boys' Ranch, a long-dormant juvenile-incarceration facility, he transformed it into a comprehensive educational environment with classrooms, a wood shop, a ceramics room, and a natural setting.
Today, Rancho Cielo Youth Campus helps underserved youth in Monterey County find their place in society with educational programs and social services that range from healthful eating to drug diversion. The ranch also provides vocational training and job placement in the culinary-arts and construction fields. The sprawling 100-acre grounds contain two lakes, stables, and a cultivated garden, all of which host outdoor activities and recreational programs including fishing, dance classes, and sports leagues.
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.
Designed by 1992 Masters champion Fred Couples, San Juan Oaks Golf Club showcases an 18-hole course that arches across 7,133 yards of San Juan Valley terrain. On the front nine, golfers test their mettle at one of Freddy's favorite holes, the 204-yard, par-3 sixth hole, where tee shots must speed through swirling winds and trees wielding catchers’ mitts to land on a green guarded by oak and eucalyptus trees. The back nine rolls through the valley’s foothills, regaling golfers with frequent elevation changes and back-to-back tees—at 16 and 17—that offer stunning views of the surrounding area. The course frequently draws top-flight golfers and is a Stage-One site of the PGA Tour's Qualifying School.
Before taking to the first tee, golfers can warm up at the club’s practice facilities, which include a 15-acre, all-grass driving range, a 10,000-square-foot putting green, and an area for chipping and bunker shots. Elegant, high-beamed ceilings and a wood-burning fireplace await golfers and underfed 9-irons at the restaurant, which serves breakfast and lunch.
Course at a Glance:
Chino's Rock & Tacos pairs authentic Mexican eats with a socially conscious cooking philosophy, and serves them both in a party-minded rock 'n’ roll atmosphere. Two double-item combo plates can include crispy tacos and chimichangas that scale mountains of spanish rice with pinto beans led by chicken or beef sherpas. Mouthwatering fish tacos filled with grilled mahi-mahi, ahi tuna, or shrimp are fashioned with sustainable seafood practices, and the enchilada packs your choice of chicken, beef, or cheese into a pillowy tortilla. Popular bottled beers such as Corona wash down free chips and salsa, or supply the high notes during glass-bottle family-band showcases.