Summer 2023

been serving guests for nearly two decades at this San Carlos Street institution. “We’re fortu- nate to have a huge local following that has been coming to us for all those years.” Shield grew up in the UK, where he was initially an aerospace engineer, then moved on to real estate acquisitions. His family still owns property there, including Cross House, E LMWXSVMGEPP] WMKRM½GERX XL GIRXYV] FYMPHMRK in Tewksbury. He settled in Carmel in the late W LMW ½VWX FYWMRIWW ZIRXYVI [EW MR XLI XVEZ - el industry, but eventually he found his calling, STIRMRK ½VWX HE +MSZERRM XLIR &MWXVS &IEYNSPEMW before his current restaurant. All have met with acclaim from both locals and visitors, and that gives Shield a great amount of NS] ±- PSZI HSMRK XLMW - [EPO EVSYRH XLI XEFPIW ERH meet people from all over the world and all walks SJ PMJI -X´W KVIEX²;LEX´W XLI WIGVIX XS LMW WYGGIWW# “There’s no fancy footwork here, no gimmicks. Just great food and great service.We buy the best ingredients.That’s the only way to do it.” Over the years, this successful entrepreneur has developed an almost Zen-like approach, inspired in part by having the deed to that W 8I[OWFYV] WXVYGXYVI ±- FIPMIZI XLEX ]SY can’t own anything in life, we’re merely taking care of things for the generations to come.” Bistro Giovanni is located on San Carlos between 5th and 6th in Carmel. For more information, visit www.carmelbistro.com or call 831/626-6003. NEW SALINAS EXPANSION FOR MONTEREY’S HEIRLOOM PIZZA This summer, Salinas diners will be in for a treat when Michael Foley opens the second location of Heirloom Pizza at 344 Main Street MR 3PHXS[R 8LI JSVQIV &IZIVP] *EFVMGW PSGEXMSR MW XVERWJSVQMRK MRXS E WUYEVI JSSX ZIRYI where he and his staff will serve up the deep dish and thin crust pies that legions of Monterey Peninsula fans can’t get enough of. “The revitalization of downtown Salinas made this an attractive option, ² *SPI] WE]W ±- FIPMIZI that it’s Salinas’ time to shine.” He has a long his- tory in pizza, WXEVXMRK MR EW E HIPMZIV] FS] ERH IZIRXYEP QEREKIV EX E 7ERXE &EVFEVE WLST After college, he helped turn Little Star Pizza in San Francisco into one of that city’s premier deep-dish destinations. He’s brought that same magic to Heirloom Pizza, STIRIH MR “We will offer our tried-and-true menu,” Michael says. That includes the signature Heirloom (spinach, bacon, mushrooms, onions, garlic, ricotta, gorgonzola), the Slider (meatball, mushrooms, onions, garlic) and the Arugulalala (arugula, fontina, chicken, bacon, mushroom). Unlike the Monterey location, lunch will be on tap, as will a late-night menu. Another addition will be the showcasing of musical entertainment. “Live music has always FIIR E TEWWMSR SJ QMRI - [ERX XLMW XS FI E place with something for everyone, covering all genres that will appeal to our guests.” He’s build- ing a stage with sound and lighting equipment to EGGSQQSHEXI XLEX ±- XLMRO XLMW [MPP FI E TPEGI that musicians will want to play.” For more information about the new Heirloom Pizza location, visit www.heirloompizzapie.com . 196 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 3 Oldtown Salinas will soon have an exciting new venue for fantastic pizza and live music. That’s thanks to restaurateurs Kristen Wood and Michael Foley, who are opening a Salinas location of their beloved Monterey Heirloom Pizza. Photo: Kelli Uldall