Mundaka
Seventh and San Carlos, Carmel
624-7400
Gabe Georis can be credited not only for his vision in launching Mundaka, the tapas bar that elevated Carmel to a new level of hip, but for assembling the crack squad that constantly reinvents the place. Among those players: Chef Brandon Miller, who’s not afraid to take risks with an ever-changing menu visited by creations such as duck-breast escabeche, saffron-parsnip puree and escargot risotto. Barmaster Frayne Padgham, who helped dream up such otherworldly concoctions as El Trailero: organic tequila, fig jam, fresh-squeezed orange juice, ginger syrup and muddled rosemary. And Nico Groslambert, the partner who spearheaded the opening of a new satellite in the old needlepoint shop across the walkway from Mundaka proper, with its own menu specially positioned for al fresco lunch dining. Adelante.