Winter-2022

which include a downtown Monterey loca- tion, one in Carmel Plaza and a tasting room in Salinas, is commonality. “We try to bring the same culture and mentality of community to each location,” Walker says.The friendly atmosphere and the core items on each menu along with staples and rotating fresh and seasonal beers, wines and cocktails ensures customer loyalty. Pizzas, calamari, wings and the Alvarado burger are some popular items, while each chef provides unique menus that rotate seasonally depend- ing on fresh local produce. “The beauty of our restaurant culture is that our target market is everybody,” Walker explains.“We are kid friendly and have kid food, we also cater to the bar scene, and we provide an elevated and upscale gastropub fare atmo- sphere for the older crowd. Our goal is to cater to everyone. If you try a couple of things, you will find something you like.” Walker also points out that the restaurant is happy to be part of the revitalization of downtown Salinas, the city where much of the company’s beer is produced. “We are excited to be part of the revamp and to give back to the community that has given to us for so long,” she says. Alvarado Street Brewery & Grill is located at 426 Alvarado Street in Monterey. Alvarado Street Brewery & Bistro is in the Carmel Plaza in Carmel. Alvarado on Main is located at 301 Main Street in Salinas. Alvarado Production Facility & Tasting Room is located at 1315 Dayton Street in Salinas. For more information, visit www.asb.beer . SEA HARVEST CELEBRATES 40 YEARS OF FRESH SEAFOOD David Deyerle and wife Tina run the Carmel location of Sea Harvest, which has been open for 38 years. Deyerle and brothers Richard and Daniel started the business 40 years ago with a location in Monterey. “We started fishing when we were very young,” David explains. “We saw a niche that needed to be filled in our community for fresh fish.” The Carmel restaurant offers a sit-down dining experience as well as product to go, while Monterey and a location in Moss Landing provide counter service. “It’s the largest full-service fish market,” David says. “Everything is sustainable and we source product from all over the world as well as still fishing and buying from local fisherman whatev - er is in season.” Seafood includes black cod, snapper, rock cod, sea bass, sand dabs, snapper, swordfish, Maine lobster, Alaskan salmon, and crab from Oregon. Scallops come from the East Coast and prawns are shipped from Mexico. Barbecue oysters and oysters on the half shell are popular. “We make jalapeno coleslaw, fresh home- made tartar and cocktail sauces, fresh clam chowder, our own crabcakes, and smoke our own lox and kippered salmon,” David says. The Deyerles hope to keep the business running through the next generation. “Richard’s kids are all fishing now,” David says. “We hope to continue on in the family.” Sea Harvest Fish Market & Restaurant is in The Crossroads Carmel. For more information, visit www.seaharvestfishmarketandrestaurant.com. The Monterey restaurant is located at 598 Foam Street and the Moss Landing restaurant is located at 2420 Highway One. 178 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 2 David Deyerle and his brothers David and Richard started their Monterey business 40 years ago. Locations now include restaurants and fish markets in The Crossroads Carmel, on Foam in Monterey and on Highway One in Moss Landing. Photo: Kelli Uldall