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.
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.
Bertha Campbell Cole stepped back and let out a satisfied sigh after making the final pink brushstrokes on the wooden siding of the 1856 hotel. She had traveled throughout Southeast Asia with her husband for years, but was now firmly planted back in her childhood territory on Northern California soil. The year was 1935, and Bertha's new stationary lifestyle meant that she could finally realize her dream of opening a teahouse. In forthcoming decades, the intimate space would sate the appetites of celebrities such as Alfred Hitchcock and Beverly Sills, as well as many noncelebrities who simply liked ornately papered walls. Today, owner Charlie Shockey continues La Casa Rosa Restaurant's tradition by serving luncheons fashioned from Mexican-inspired recipes, local herbs and produce, and seasonally changing red and white wines. Chefs bake corn, beef, and cheeses into california casseroles, following an original recipe given to Bertha's aunts by a local Mexican commandant. Chicken and seafood soufflés sail past antique dolls, pictures, and a gramophone to tables in the main dining room, or on their way to an outdoor courtyard among flowering shrubs and giraffes. Wines such as Ash Blonde—a French-Italian blended aperitif—chill glasses alongside domestic and imported beers, and a baby grand piano holds a row of sample jams and chutneys off to one side of the dining room. After tastings, visitors can order the local preserves, which staff members then pack into decorative pink boxes.
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:
Basque Country in northern Spain may not be well known, but it does have a well-deserved reputation for culinary excellence, according to Food & Wine. The chefs there rely on the region’s bountiful surroundings, using local seafood and farm-fresh produce along with more rarefied ingredients such as forest mushrooms and wild boar. The result is a unique cuisine that is not commonly found outside of Basque Country, and is the singular specialty at Basque Matxain Etxea Restaurant, which has been serving Basque-style cuisine for more than a decade. Head chef Guillermo Matxain learned the craft organically during his childhood in San Sebastian, a major city in the Basque region, and years spent in the kitchen at the family restaurant.
Today, Chef Matxain cooks elaborate and authentic Basque dishes, such as shrimp, mussels, and seafood paella according to family recipes that have been passed down and absentmindedly folded into paper airplanes over several generations. He crafts small tapas for diners to share, including baby calamari in garlic, oil, and paprika, and woody mushrooms sautéed with parsley. His rich traditional Basque dishes include Cazuela Easo, a mixed seafood dish cooked in a secret family recipe creamy cheese sauce.
Mission Café’s impression of a retro diner is spot on; it has red-and-chrome bar stools, a red-and-white checkered floor, and an array of breakfast, lunch, and dinner food from the griddle and grill. The cooks crack eggs for omelets, toss house-made corned beef for the reuben sandwich, and flip an array of burgers, including the chili burger, the double burger, and the vegetarian Garden City burger. Frothy milkshakes and steamy coffee complement the all-American food, just as George Washington once dictated.