Pacific’s
Edge Takes Dining to New Heights: A Perfect Pairing of Beauty and Taste
By
Kelly Grace Thomas
Pacific’s Edge, the award-winning restaurant at Hyatt Carmel Highlands, takes dining to
new heights in every decadent and delicious way possible. Built cliff-side with
soul-stirring views of the Big Sur Coastline, this restaurant is the perfect
blend of both beauty and innovation.
With
its glass walls for sweeping views and its outstanding offerings, Pacific’s
Edge has found the perfect pairings to match natural beauty with culinary
curiosity. To rival the jaw-dropping vistas is an equally impressive culinary
cast. The restaurant is headed by Executive Chef, Chad Minton, who previously
earned a Michelin Guide recommendation for his restaurant, Jerne and Executive
Sous Chef, Alvaro Dalmau, who formerly studied at the world’s best restaurant
El Bulli. This dynamic duo has crafted an impressive menu full of inspired eats
and regional treats.
Pacific’s Edge was named one of the top 100 Restaurants in the U.S. by Zagat and has also
won a number of awards, including a Four Diamond award and was distinguished as
one of the Top Ten Restaurants with a View by USA Today. With more than 900
wines to choose from, Wine Spectator has lauded their wine list with Grand and
Excellence awards. Pacific’s Edge raises the bar on craft and service.
Therefore, it is no surprise that they hosted the 1986 Masters of Food and
Wine, and have hosted world renowned chefs like Julia Child and Gordon Ramsay
to cook on their premise.
Edible
Skinny was lucky enough to sample some of Pacific’s Edge standout selections
and one thing’s for certain, this place has done their homework. While some
places are all view and no value, Pacific Edge has some stunning sophistication
that showcases both talent and innovation of the area and staff.
Edible
Skinny began our Pacific’s Edge dining experience with a stunning sunset and a
Domaine Eden 2012 Chardonnay. Light, but still rounded with hints of oak, this
was the perfect sipping wine to prep our pallet for Pacific’s Edge outstanding
starters.
Being
a lover of seafood, I just had to order the Octopus Confit. Being both local
and sustainable the dish was served with Fingerling Potatoes, Smoked Paprika,
Extra Virgin Olive Oil, Maldon salt. This was perhaps one of the most
impressive seafood dishes we had in California. Delicious. Moist. Cooked to
perfection. Confit translates to cooked in it own fat, but for this dish the
octopus was cooked in a terrine for five hours in Extra Virgin Olive Oil. The result: meat so tender you could cut it
with a spoon. Octopus when not cooked well can feel like a tug of war in your
mouth, instead this dish was both tender and firm without being hard. There was
accents of salt and smokiness without being over pronounced. Thanks to the
Spanish inspiration and amazing talent, Executive Sous Chef, Alvaro Dalmau, has
created an exquisite starter that showcases skill, it knows its personality
without apologizing, it plays on its savory strength without overpowering.
We
also sampled some vegetarian friendly starters to report back to our more
health conscious readers. The Zucchini Carpaccio, Wild Arugula, Shaved
Parmesan Reggiano, Pickled Mushrooms, Lemon Olive Oil Vinaigrette is a new take
on a old classic. They have adapted this meat dish to create a freshness of
deliciousity. With rich but light flavors there are amazing mushrooms dotted a
valley of wild arugula. We also sampled their Faro Burrata Cheese, Garden
Herbs, Cauliflower, Crème Fraiche, Extra Virgin Olive Oil which was light and
pillowy but in a savory way. This creamy cheese had cloud-like consistency, almost
a whisper, like what the freshest marshmallow seeks to be.
While
Pacific Edge we had some delectable samplings to start, during our main course
it was clear that these entrees were perhaps one of the most delicious and
detail orientated meals we have had to date. Paired with a Weingut Brundlmayer
2004 Cabernet Franc from Austria the dinner was filled with so many divinely
delectable dishes.
Being
born and raised within miles from Barnegat Light, New Jersey (one of the
seafood mecca’s of the country) Edible Skinny tends to be a little snobby about
their seafood, especially scallops. While they are one of our favorite
delicacies, scallops are usually overcooked and over-flavored, but not at
Pacific’s Edge. We were blown away by their Maine Dayboat Scallops served with
Grilled Asparagus, Romesco Sauce, Shishito Peppers, Crispy Basil. All seafood
at Pacific Edge is never frozen, from ocean to table within 48 hours and what a
difference in taste. These scallops were
graceful in taste and presentation, they had just the right amount of rich and
round notes, while still being airy, difficult in craft but an amazing
juxtaposition to experience.
To
accompany these tastes we also ordered a their impressive Parmesan Potato
Gratin. Built with the towered flakiness of a croissant, the gratin mix and
cheddar and rosemary was the perfect invitation to autumnal flavors we seek
take comfort in during the colder seasons. To satisfy the herbivore in us, we
also enjoyed Haricots Verts and Wild Mushroom Ravioli with Garlic Spinach. With
an impressive mix of vegetarian options, Pacific Edge serves an exquisite
vegetarian fare showcasing that less options doesn’t mean less flavor.
Impressive
until the last moment, Pacific Edge dessert selection could be a separate
dining experience in its own. The Chocolate Croissant Bread Pudding with
Sea Salt, Praline, Balsamic Caramel Ice Cream, had the perfect texture and
tenderness. With most bread pudding as hard and overcooked, this dish was moist
and runny in a good way, like great scrambled eggs in which technique can be
perfected over the years. We also sampled Peanut Butter Mousse Cake with
Vanilla Crème Chantilly, Manjari Chocolate Ganache Caramel Sauce, Roasted
Peanuts along with a Tawny twenty year old port.
This
is one of our best dining experience in California, and perhaps the states. So
it you find yourself near the Carmel Highlands or even Monterey Peninsula, make
the trip to Pacific Edge, a restaurant centered around the beauty of each
delicious flavor with an unbeatable view. It is sure to be an edible experience
you won’t forget. As always we at Edible Skinny hope life is delicious.
Holy Shrimp, this event Krill-ed it!
During this time period, myself and my guest enjoyed food
and drink tastings from restaurants such as Herringbone, Tar & Roses,
FIG, Sushi Roku and The Lobster while imbibing from the beer and wine
gardens. 
And all of this was for a great cause, as this year’s
festival benefited the Surfrider Foundation Los Angeles and was 100%
Sustainable! OFF THE HOOK was completely
free of all single-use plastic containers using only recyclable cups, straws
and disposable items. The Surfrider
Foundation hoped that all who attended this event will not only enjoy great
seafood, but learn about ways to reduce their single-use plastic footprint in
their everyday lives and help build a more sustainable future for ocean
ecosystems.
What a whale of a good time!
