Summer 2023

206 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 3 San Francisco, the room features an ornate Victorian fireplace and large hand-carved gilded mirrors rescued from a demolished San Francisco mansion.The rich brocade covered walls are lined with antique paintings of ship captains.While the Captain’s Room was being constructed, a new wine cellar was built out below. An exclusive pri- vate dining room that seats 28, theWine Cellar is accessed via a dimly-lit, rough lumber-paneled staircase, reminiscent of a mine shaft. But what you find below is anything but rustic. Decorated with European antiques and featuring a massive hand-hewn dining table made from a single fallen Big Sur redwood, the room is surrounded by stone catacombs filled with an incredible display of wines which are just a fraction of the restau- rant’s award-winning 20,000 bottle cellar. It is an ideal location for an intimate gathering and is often booked by celebrities during CarWeek and the AT&T Pebble Beach Pro-Am. The light and airy Conservatory was the last addition to the restaurant. Completed in 1981, the room was designed as a nod to the Gatsby era, adding 100 seats to the restaurant. The enormous crystal chandelier and domed glazing make it a glittery and cheerful place to enjoy a sunny brunch while keeping the chill of the ocean breeze at bay. And following designer Hamlin’s explicit instructions, absolutely every- thing in the room is green and white, with no other hint of color, and remains so to this day. The Sardine Factory interiors have never fall- en prey to the restaurant trends and fads that have come and gone over the years, rather they have stayed true to the original vision. And that care, taken in preserving the design and décor of the restaurant—its enduring authenticity— has both earned it the respect of the younger generation and kept it in the hearts of its orig- inal patrons. Looking to the future in a restau- rant with such a storied past can be daunting, but thankfully, Balestreri’s eldest son, Teddy, is ready to carry the torch with the vision to see that this piece of Monterey history lives on in a way that keeps the restaurant relevant while maintaining both the look and the spirit that make it such a special place. Due to the public’s changing tastes, the Sardine Factory has grown to embrace a “come as you are” mentality, accommodating those in town for sightseeing and golf, but it continues to provide the perfect atmosphere for an elegant experience. A meal is never rushed, your table is ready when you are, and a cocktail at the bar can easily be extended to two or more without any sense of urgency for your reservation time. The maître d’ is friendly and polite and, once seated at your table (or even at the bar), the head sommelier can be at your side at a moment’s notice with a recommendation. The servers no longer wear cummerbunds and cut- aways, but the attention to detail and friendly, yet genteel service will undeniably match your elevated level of formality—should you choose to rise to the occasion. You’ll never feel over- dressed at The Sardine Factory. The Sardine Factory is located at 701 Wave Street in Monterey. For more information, visit www.sardinefactory.com or call 831/373-3775. Teddy (Balestreri’s eldest son) with Balestreri and Cutino. Teddy is excited to carry the torch with the vision to see that the restaurant remains relevant while maintaining the look and the spirit that make it such a special place. Photo: Kelli Uldall