Exploring 12 Courses of the Best Monterey County Meal Ever

This list also appears in the Weekly's annual Wine & Dine, the mouthwatering glossy magazine out now as an insert in last week's semi-annual Wine & Food issue.

Another reason I post it now: Today, for many, is a Meatless Monday, and this symphony of taste involves only zero chicken, beef, pork or mutton.

Think of it as a bucket list buffet, a menu of once-in-a-lifetime Monterey County epicure experiences, plate by plate, assembled in one place, if money was no object.  

1st course • Kampachi Sashimi

Marinus at Bernardus Lodge (658-3595) in Carmel Valley

Topped with Mendocino uni, a delicate and subtle masterpiece to awaken the palate and the imagination.

2nd course • Oysters Rockefeller

Whaling Station (373-3778) in New Monterey

The rich and indulgent half-shell experience here is as classic as the polished wood setting and tableside prime rib. Possible substitute: barbecued oysters at Monterey Fish House.

3rd course • Grilled Artichoke

Rio Grill (625-5436) in Carmel

When the thistle is done this well, it’s a reminder how life’s greatest pleasures are simple, and why artichoke is the state food.

4th course • Roe, Roe, Roe

Sierra Mar (667-2800) in Big Sur

Three caviars in one magical precision dish, including the crazy rare komochi kombu, which most chefs couldn’t get if they tried. Only problem: there's not more of it to enjoy.

5th course • Gorgonzola-Curry Salad

Passionfish (655-3311) in Pacific Grove

The best salad in the area is also one of the most creative, from the mind of Exec Chef Ted Walter: A baked gorgonzola wrapped in phyllo dough sits on a cradle of curried baby greens and golden chutney.

6th course • Spinach Gnocchi

Bistro Moulin (333-1200) in New Monterey

This could almost be swapped for Chef Didier Dutertre’s escargot, but plenty of places do good snails. No one does gnocchi this glorious.

7th course • Crab and Young Coconut

Aubergine (624-8578) in Carmel

An inspired example of Exec Chef Justin Cogley’s powers: Dungeness crab pulled from the tank in the kitchen, layered over liquid-nitrogen-frozen coconut ice mixed with lemongrass, rose water and geranium, topped with Meyer lemon oil and finger limes.

8th course • Monterey Bay Red Abalone

C Restaurant + Bar (375-4800) on Cannery Row

Chef Jerry Regester’s graceful black truffle vinaigrette treatment is just what the local delicacy deserves.

9th course • Monterey Bay Spot Prawn Bisque With Chanterelles

Pacific’s Edge (622-5445) in Carmel Highlands

Anytime you have two of Monterey’s greatest culinary treasures in one place—Chef Matt Bolton and spot prawns—life is good.

10th course • A Three-Pound Lobster

Phil’s Fish Market (633-2152) in Moss Landing

They get Maine crustaceans this big every once in a while (and regularly have 2-pounders). Live the dream.

11th course • Valrhona Araguani Venezuelan Chocolate Crema Inglese with River Salt and Extra Virgin Olive Oil

Cachagua General Store (659-1857) in Cachagua

A simple but deeply satisfying lesson in the power of superior sourcing by renegade Chef Mike Jones.

12th course • Russian-Style Absinthe

Restaurant 1833 (643-1833) in Monterey

After the sweet reverie of a meal, one so good it borders on a pleasant hallucination, this flaming-and-inhalant take on the green goblin keeps the mind-bending dream going.