Fall 2025

168 C A R M E L M A G A Z I N E • F A L L 2 0 2 5 since the early 1970s, and I’ve known Mr. E since I was 13,” says Lee Morcus, using the name he’s called Eastwood for years. “When he made the decision to shut down the restaurant, my dad reopened it in 1998.” Morcus the younger took over opera- tions after his father’s passing in 2022. He closed the doors in early 2025 for down- to-the-studs renovation and is committed to restoring and updating the establish- ment’s iconic and venerable legacy. “If there’s one thing we accomplish, it will be to bring back that sense of camaraderie and once again make it a center of Carmel life. We’re building on a world- renowned brand. People still come here looking for Mr. E. I’m told one of the top three questions at the Carmel Visitor’s Center is ‘where is the Hog’s Breath?’ So, we must do it right, honor Mr. E and his importance and what the Hog’s Breath is and means to the Carmel community.” Outside, a magnificent new fireplace and state-of-the-art overhead heaters spread warmth to diners at new redwood tables, under a huge mural and other original Eastwood- themed art. The saloon behind the outdoor patio has seen a subtle renovation as well, over- seen by the critical supervision of that boar. “The overriding theme I’ve heard since we started initial planning is, ‘don’t change or mess with the bar,’” says Morcus.The inte- rior dining room’s wooden floor, the patio’s bar and bar top, and the dark, sul- try and intimate vibe have been pre- served, although refreshed and updated. More significant changes were made to the indoor dining rooms, which have been completely renovated with an emphasis on greater warmth and intima- cy. Large round high-back, embossed leather booths lend a rustic and warm elegance. Custom redwood tables, Eastwood art, and more comfortable chairs along with a more open entrance seamlessly connect and link the more elegant indoor dining with the bustling, more vibrant courtyard experience. A newly redesigned entrance allows a seamless transition from indoors to out, making the space feel much larger than it is. “That said, there will always be an outside experience with its higher energy and social vibe. For diners who wish for a more intimate, elevated experience, the indoor dining room will appeal,” Morcus says. Many of the iconic restaurant’s favorites—such as the “Dirty Harry Burger”—retain places of honor on the Hog’s Breath menu. The focus here is on fresh, local ingredients, including produce, meat, seafood, wine and beer selections. Owner Lee Morcus envisions his iconic restaurant as returning to its roots as a beloved Carmel hangout.