Winter-2022

GOURMET DELIGHTS ARE PREPARED VIA HEARTH AT MALIGNE Chef Klaus Georis opened Maligne last June but started a conversation about running the restaurant seven years ago with his father, well-known local restaurateur Walter Georis. The concept of cooking everything in a custom hearth was generated by Klaus’ experience with live-fire cooking in a tiny but celebrated restau - rant in Belgium. “It was very raw, and there were so many variables to figure out,” he says. “It was very intense, but a great learning experience. I fell in love with that style of cooking.” In Belgium, Georis was up at 4AM each morning foraging for local ingredients and was given permission to experiment and make dish- es up on the spot, a far cry from his much more formal training at Michelin-starred restaurants. “That restaurant changed my outlook and philosophy on cooking,” he says. With Maligne, Georis has created a space he describes as not pretentious, but where people can enjoy themselves and listen to great music while trying ultra-fresh food prepared on an open fire. “Having it smoked changes the flavor,” Georis says.“We are happy and proud that every ingre- dient comes in daily.” Menu items include tuna au poivre, burg- ers from rare beef suppliers, oysters, and even Brussels style waffles and fruit cooked in the hearth. “There is a comforting element to it,” he says. Maligne is located at 600 Broadway Avenue in Seaside. For more information, visit www.explore- tock.com/malignerestaurant or call 831/601-1302. A NEW ALVARADO STREET BREWERY LOCATION OPENS IN SALINAS According to Wendy Walker, director of restaurants for Alvarado Street Brewery, the company is excited to be opening a new restau- rant in downtown Salinas, with an Art Deco style and “the elegant feel of the 1930s in the center of beautiful Oldtown Salinas.” A key aspect of each of the restaurants, 176 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 2 Chef Klaus Georis cooks on a custom hearth in his restaurant, Maligne, which opened this June. He’s excited to bring his experience with live-fire cooking, which he learned in Belgium, to his new venture on Broadway in Seaside. Photo: Kelli Uldall food for thought Wood-Fi red Fare from Mal igne; Alvarado Street Brewing Opens a New Spot in Sal inas ; and Sea Harvest Celebrates Four Decades B Y B R E T T WI L BUR