Say what you want about Restaurant 1833—and people have always had plenty to say—but you have to say it brought major exposure to Monterey food, and all sorts of intrigue.
And some outright outstanding food and drink.
So much has happened since 1833 burst onto the scene in 2011 it's dizzying to run down even a partial list—and now its run is over, as Coastal Luxury Management has sold the historic building it calls home, the name and the restaurant assets to Constance Laub, former owner of Constance Wine Bar in Carmel.
"It's a wonderful opportunity," she says. "I’ve loved that property forever, since the Gallatin days. A lot of fun memories."
She wants to add lunch to take advantage of outdoor eating on the hedged patio, but loves the bar area (and everything) pretty much how it is currently.
"I love it so much, I won’t be doing a lot [to change it]," she says. "I’m looking at making it more approachable, an everyday thing, but not by sacrificing its elegance—casual elegant is kind of my M.O., something where people can drop in wearing a suit or shorts and Birkenstocks. I like people to have a nice time and good food and wine."
In attempting to harness all that's happened with the property during its stint as 1833, Coastal Luxury CEO David Bernahl pauses to note how many gifted individuals have contributed.
He name checks Gary Obligacion, Tobias Peach, Levi Mezick, Jason Franey, Mikey Adams, Ben Spungin, Mike Lay, Ted Glennon and Bernabe de Luna, "just to name a few."
"So many ridiculously talented individuals have graced the floors of 1833," Bernahl says. "Watching them all continue to expand their careers around the globe is humbling."
Confronting the end of the 1833 era, meanwhile, he describes as a mix of emotions.
"It's bittersweet anytime you watch one of your babies go off into the world," he says.
The 1833 team can point to some admirable achievements, including a nationwide James Beard Best New Restaurant nomination, a Robb Report Best of the Best and a 3.5-star review from The San Francisco Chronicle.
Now a new chapter beckons.
"Restaurants need freshness and constant innovation," Bernahl says. "I'm so excited for someone else to get a chance to play with this storied property and its rich history."
For its part, Coastal Luxury is shifting its focus, per Bernahl, away from restaurants and toward other projects.
"It has gone through many changes over the past through years, we are focusing on our festivals and have new projects in technology, wine and real estate we will be excited to share in the coming months," he says. "A spring needs to compress again before it explodes forward."
More on Laub's plans for the place—and a deeper look back at all of 1833's striking meals, moments and plot twists—coming soon.