ddrueding said:
Santilli said:
ddrueding said:
I just took a friend out to dinner last night to a place in Carmel-by-the-Sea called Cassanova. Really good food, but the wine tb alone went over $200. The meal was closer to $500. Oh, well, she's a good friend.
I LOVE that place. Even sitting outside, with the heaters, if they still have them, I really enjoyed that place, and have eaten there many times, but, it was in the early 80's, when the food wasn't 200 dollars.
I managed the Shadowbrook in Capitola for Ted Burke for 5 years, and I would take girls down to Casanovas, and, The Sardine Factory was my other favorite spot.
http://www.shadowbrook-capitola.com/
I was the wine buyer for 8 years. Needless to say, in those days, you brought your own wine, without any problems...
One of my bigger regrets was not asking Katie Bargetto to marry me, but, ...
GS
I still go to the Shadowbrook at least once a week, it's my favorite resteraunt this side of San Francisco (House of Prime Rib / Harris make it a close 3rd). During the off-season they have winemaker's dinners in the rock room that are a real experience. The Sardine Factory hasn't impresed me to date; I've only been there a few times, but the Whaling Station, Charthouse, and The Duck Club all struck me as restraunts with a litle less stufiness and much better food.
Ted Burke and I had a bit of a falling out. He ran the costs of improving his house through the restaurant, and deducted it from the profits. Great for an owner making a ton of money in the summertime, and, who said his favorite fiction work was his tax return (Ted's dad is a judge in Santa Cruz county).
End result is he hires managers on a % profit basis, and, we did a REALLY good job, and, by running the house costs through the restaurant, he dropped the profits of the restaurant, built his house, and I think I should have a room in his house named after me, but, he had to sell the house, since his wife dumped him.
Also, Ted made the waiters tip out so much, the job became MUCH less attractive, and, most moved on. When you tip out 55-65% of your tips, it sucks.
Anyway, Charles Halliday, is now the president of a south Florida Culinary school, he was the GM I worked under, and with, for ten years, Gene Milburn, the other manager, is comfortable, in the Santa Cruz mountains, and I'm getting ready to get out of teaching and get into law, suing school districts to do what they are supposed to do by law, in special ed, comes to mind.
You might also try The Big Sur Inn. Fantastic, romantic, and reasonable.
I drive by a classic San Francisco restaurant, Westlake Joes', IIRC, every morning. That's another classic. Half Moon Bay has Pasta Moon. Wonderful owner, Kim, and, the chef's name is Shaun. He was our head chef at Shadowbrook for a LONG time. I worked for Kim in another restaurant she sold, in South San Francisco, in the mid 1990's.
The Sardine Factory has a REALLY good wine steward, and a very good wine list. That's what I like. I can usually find some obscure, old bottle, for a decent price.
You are right. The Monterey Charthouse is one of the best, and their baseball cut top sirloins are nearly as good as my home cut, and cooked, filet strips.
I've always found in stuffy restaurants ordering a bottle of Dom, or even any good bottle of bubbles right off the bat has ALWAYS got me decent service.
In some old, stuffy, now dead, (La Burgone?SP?) restaurant in San Francisco, I took my mother for her birthday. I was nicely dressed, as was she, but, we were being ignored. I ordered 1961 Dom, and a half bottle of 1961 Chateau Lafite-Rothschild, and, we had a wonderful dinner, and my mother remembers it, as much as she can remember anything at this point...
GS