Monterey Plaza Hotel & Spa, the premier oceanfront property situated on historic Cannery Row, announces the debut of Coastal Kitchen, an elevated, oceanfront dining experience, highlighting local, seasonal fare. With new Executive Chef Michael Rotondo at the helm, Coastal Kitchen is ushering in the only menu of its kind on the Monterey Peninsula, grounded in carefully crafted tasting menus using the treasures that abound the hotel’s coastal region. In tune with the proximity to Monterey Wine Country, the multi-course meal is coupled with sublime pairings curated by Sommelier Conrad Reddick.
“I’m honored to be able to introduce an elevated dining experience to Monterey Plaza Hotel & Spa, unlike anything else on the Monterey Peninsula,” says Chef Rotondo. “This epicurean journey invites you to savor the flavors of the California coast while paying tribute to local growers and farmers, enlivening the senses course by course.”
Situated within an elegant, interior dining room featuring expansive views of Monterey Bay, Coastal Kitchen offers a chef’s tasting menu highlighting fresh ingredients sustainably sourced from the bay itself and local farms—with 98 percent of all ingredients grown within 100 miles of the restaurant. The culinary experience begins with a selection of seasonal vegetables prepared to showcase their versatility, including sunchoke with apple and red frill; honey nut squash with blini’s and whipped mascarpone; and heirloom beets with tangerine and citrus lace. Course highlights span the diver sea scallop, featuring lacinato kale and almond, balanced by buttermilk ponzu, almond and horseradish; the wood fire roasted black cod – a complex and fulfilling local catch found within the waters the majority of the year – paired with bright, clean flavors such as kohlrabi, bleeding heart radish and a carrot juice vinaigrette; a hand cut pasta, featuring black truffle and spigarello, served tableside in a hollowed out local sheep’s cheese, tossed in front of the guests; and the Snake River Farms New York strip steak, with cone cabbage, onion soubise and forbidden black rice, all cooked in a wood-burning oven, giving the flavors a robust and smoky finish. The seasonally inspired fare is expertly paired with rotating wines from the world’s most prominent and intriguing coastal regions, all flawlessly complementing the menu’s compelling progression of flavors. Coastal Kitchen is open for dinner Thursday through Saturday, from 5:30 p.m. to 8:30 p.m.
Chef Rotondo’s impressive background includes roles at multiple Michelin starred restaurants and Forbes Five Star hotels across the United States and Europe, including the Four Seasons Resort Palm Beach in Florida, L'Auberge du Pont de Collonges in Collonges-au-Mont-d'Or, France and Charlie Trotter’s in Chicago. In 2008, he received the “Most Promising Chef” award from chefs Daniel Boulud and Thomas Keller after competing in the United States Bocuse d’Or culinary competition. Most recently, he held the role of executive chef at The Ritz-Carlton San Francisco and earned accolades for the hotel’s Parallel 37 restaurant from Forbes and Zagat.
“Monterey Plaza Hotel & Spa’s culinary program is beloved, and we truly saw an opportunity to continue to enhance the experience while keeping it approachable,” says Chef Rotondo. “We look forward to welcoming travelers and locals alike to enjoy this unforgettable new establishment.”
Coastal Kitchen is located within the Monterey Plaza Hotel & Spa at 400 Cannery Row, Monterey, CA 93940.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.