The culinary world is always evolving, and Monterey County is a hotbed of experimentation with a slice of tradition.

Dave Faries here. There are pairings that become accepted and then—as time proves their worth—become arbitrary. Peanut butter and jelly is an obvious one. Rosé and lingering summer afternoons is less so, but still fitting. Barbecue and brisket? In Texas, maybe.

The culinary world is always changing as people are exposed to new flavors and chefs push boundaries. The Weekly’s annual Eat+Drink magazine, which is out now, offers a glimpse of Monterey County’s dining scene—one that is changing in a positive direction. 

Culinary rules aren’t necessarily made to be broken. No chef, for example, would shave aged gouda on a trout filet. Yet, some of the food world’s certainties are fraying at the edges, writes David Schmalz.

Barbecue is an example. Once the territory of low and slow smoking, purists are beginning to accept quicker methods over open flame into the lexicon. The rules regarding wine, meat and fish have been loosened, as well.

A dressy affair decades ago, date night is now open to interpretation. Writer Taryn Yudaken explores the many options for couples in downtown Salinas—with cuisines from around the world.

Happy hour now goes beyond 60 minutes, as Jacqueline Weixel discovered in her reporting. But one tradition has remained the same: Your wallet will be happy.

Staff Writer Katie Rodriguez finds that as mezcal hits the mainstream, more bars are experimenting with the smoky libation.

There are two Michelin Star restaurants and others that earn national recognition. There are hidden gems—some elegant, some neighborhood dives. In other words, there is much to discover here. 

We hope you enjoy the stories we chose to tell.