PRICE:
Frommer's Very Highly Recommended

This historic adobe and board-and-batten house, built in 1833 for the town doctor, has been converted into one of Monterey's finest restaurants. It's a handsome establishment, consisting of a bar and several large dining rooms, all outfitted with terra-cotta floors, bleached-wood-plank ceilings, and southwestern-style wood chairs and tables. It's the perfect rustic-yet-contemporary showcase for chef Brandon Miller's California-Mediterranean fare, such as grilled local swordfish with marinated young beets, snap peas, and salsa verde; and duck confit with warm spinach salad. Everything from Miller's wood-burning oven -- chicken, fish, pizza -- is recommended. Desserts are dreamy, and the wine list is excellent.

Copyright: Excerpted from Frommer's California 2009, (c) 2008, Wiley Publishing, Inc.

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