Spring 2024

Q: Tell us about your upcoming second location. A: We are opening a Mezzaluna in May in nor thwest Arkansas, in a town called Bentonville. Some people from the Walmart family came by Mezzaluna and loved it and invited us to open a restaurant there. Amy and I fell in love with the town, and we will be going between Pacific Grove and Bentonville 50/50. Q: Where do you get your ingredients? A: We source a lot from Italy, like for the prosciutto and the Parmigiano Reggiano. A recent special had pasta topped with white truffles from Alba, Italy, that run $2800 a pound! We slice them quite thinly. We obviously source locally as much as possible for produce from the farmers markets. Q: What are some of the hits on the Mezzaluna menu? A: The Rigatoni alla Buttera, which is made with sausage, peas, tomato and cream, was an original dish at Coco Pazzo where I worked in NewYork.The name of the restaurant is slang in Tuscany and means “crazy chef!” Also, the meatballs are very popular, as is the gnocchi, which are all homemade. People also love the gluten-free pasta and bread. Every day, we start preparing at 6:30AM to be ready to open for dinner at 5PM.We make homemade gelatos in many flavors and flour- less chocolate cake and tiramisu. I learned to make desserts when I was working in Munich at a three-Michelin Star restaurant, and I would start at 9AM and go until 2AM the next day creating pastries. We also have a cocktail program with an Amaro bar. It’s a very famous drink in Italy to have after a meal. We feature over 30 Amaros and it’s super popular. Once people try it, they really enjoy it. Amy takes care of all the cocktails and wines. We feature California and Italian wines, and we are reasonable with pricing. You can get the same wine you have at dinner to take home.We also have a retail program which lets you order online and offers two portions of pasta and sauces per order to have at home. We have a lot of regulars. Some people come several times a week. Most people come here to eat and have an experience. Mezzaluna Pasteria is located at 1188 Forest Avenue in Pacific Grove. For more information, visit www.mezzalunapasteria.com or call 831/327-5325. 160 C A R M E L M A G A Z I N E • S P R I N G 2 0 2 4 “THE CAPITOL OF EGGS BENEDICT” Our 42nd Year! Katy’s Place A Carmel Tradition Mission Between 5th and 6th (831)624-0199 www.katysplacecarmel.com Breakfast & Lunch 7:30AM to 1:00PM Tuesdays 7:30AM to 9:30AM Closed on Wednesdays Largest Breakfast Menu on the West Coast ® ® ® Peters welcomes guests to his popular establishment with homemade pastas that are irresistibly delicious.