Seventh & Dolores steakhouse to open in Carmel on Monday, July 3.

There was some shouting in Seventh & Dolores steakhouse this week: "What's black and blue?!" "What's an Oscar?"

The yelling went in two directions, to and from veteran management and eager trainees, as they readied for the fast-approaching open date Thursday, June 22.

(It's since been bumped to Monday, July 3.)

And the answers to those two questions might be surprising for those without high-end steak on their minds.

"Black and blue" is code for a steak charred on the outside and raw in the middle.

"Oscar" translates to one of the "surf" options to go with the ample "turf" choices—including the 28-day-dry-aged, 36-ounce porterhouse ($73 for two people). It means diners get a crowning crust of crab-cake mixture roasted/melted on their steak. (Note: All prices listed here are tentative.)

Various surf additions include lobster tail ($18), scampi prawns ($12) and a bacon-and-oyster "carpet bagger" ($10).

There are other things to recommend the new spot, which occupies the former city of Carmel's event center of the same name.

Get more detail in this week's print edition, out June 22, and/or take a quick peek at other highlights here:

• The raw bar, opposite the full bar, will be ready to shell out West Coast oysters ($3), clams ($2.50) and shooters with combinations like Don Julio tequila, finger lime, habanero pepper and cilantro ($8).

• The burger (no price yet) will feature bone marrow that’s whipped into the grind with short rib, brisket and dry-aged beef.

• The seafood tower of Champagne-poached prawns and lobster approaches 3 feet tall ($150). 

• The Folktale Winery team behind so-called “7D” brought similar boldness, attitude and aptitude when they acquired Chateau Julien, declaring they were going to change the local wine tasting formula. Less than two years into their reign on Carmel Valley Road, they’ve done just that, with monthly concerts, extended hours and popular tours.

• Ring-leading the affair is chef and former host of United States of Bacon Todd Fisher, whose cuisine has long featured playfulness as much as pork (at places like Tarpy’s and Hullabaloo). Here that means items like marrow-roasted scallops ($37); duck and pork rillettes made in-house ($11); and a wedge salad that’s served warm with miso, avocado, radish and grapefruit ($14).

• Drinks include the three-chili-pepper Margarita ($16), 7D martini ($16), smoky old-fashioned with actual smoke ($16) and the off-menu Bloody Bull with beef-stock Bloody Mary mix, pickles and bacon ($16).

• Desserts range from the fennel pollen-dusted goat-cheese beignets ($9) to a Revival Ice + Cream lemon meringue sundae ($9).

• All the steaks—whether ribeye ($20), Kansas City ($44), cowboy ($52) or filet mignon ($61)—are provided exclusively by Niman Ranch (which is a first) and dry-aged for nearly a month in house.