Carmel-by-the-Sea

Daylights A'Burning
Carmel-by-the-Sea, California
Part 1

by Martha Hollis

Rolling in as gentle as the morning fog, the day begins anew in Carmel-by-the-Sea, California.  Mornings in this flower-filled, charming town are a celebration with unlimited possibilities. The rewards are so great that even the sleepy-heads jump out of bed.

The oldest restaurant in town is The Village Corner. Frittatas and unique egg-combination skillets are their specialty. Outdoors the garden blooms with flowers and has a fireplace to stave off any chilly breezes. Capacious mugs hold perfectly brewed, gourmet coffee. Freshly squeezed orange juice with or without champagne is a vibrant wake-up and can be ordered by the full pitcher.

We had heard so much about wheat germ pancakes that we ordered them ,for the table,” serving like hors d’oeuvres. Indoors, the corner booth is reserved for family and friends, but after one visit, you’ll be one of the friends.

The Lodge at Pebble Beach’s new Stillwater Bar & Grill with gleaming hardwood floors and uncluttered lines permits unending views of  Stillwater Cove, Carmel Bay, Point Lobos, and the eighteenth green at Pebble Beach Golf Links. With a confirmed reservations, one need not pay the $7.50 fee for the 17-mile drive.

Unable to choose between the inventive eggs Benedict on crab cakes or on artichoke bottoms, I ordered one of each.

As a crab fanatic, I wish that I had both on crab as this was pure Dungenese crab with a touch of hot pepper—sublime. The new dining room, one of five restaurants under the control of executive chef  Beat Giger, replaced the very formal Cypress Room. The icy seafood counter is the art space for the beautifully, fresh display set up immediately before lunch—another testament to the art roots of the region. A whimsical reminder of the seafaring theme is the huge painting of a fish at the end of the room.

At Katy’s you had best bring your trencherman’s appetites as the twelve choices of eggs Benedict all include three eggs dressed up in splendor. Omelets have the ingredients mixed in, while French toasts are big and loaf-like. It is a bustling kind of place, not one for quietly reading a paper and writing poetry. Don’t miss the brown bottled hot sauce here, a definite wakeup hit for the perfectly chunked breakfast potatoes.