Issue link: http://digital.copcomm.com/i/41419
CARMEL Grasing's Kurt Grasing, owner of Grasing's in Carmel-by-the-Sea. It seems a long time ago that Kurt Grasing, now one of the area's most respected names in restaurants, was a chef's apprentice at San Francisco's Clift Hotel. But that was 36 years ago, and Grasing has since worked coast to coast to perfect his trade. He opened Grasing's in Carmel- by-the-Sea in 1996, three years after he moved to Carmel, and just last year expanded the quaint -but-con- temporary French-influenced dining spot by adding an equally quaint bar and lounge. Business is strong, allowing growth to come naturally and the new area allows for convivial drinking and nibbling. "Scotch and bourbon are a mainstay," he claims, pointing to an exceptional collec- tion of single malts and small batch whiskeys. And his 800-selection wine list comes from his expert palate, dominated by California labels. While the romantic choice would be to sit close within his sunken dining room, we opted for truffle and white cheddar popcorn and Dungeness crab gratin at the bar. "The Monterey Peninsula is probably benefitting from the ridiculous gas prices, and we're quite fortunate here," he says, explaining that his customer base draws from six million people. "It's less expensive to travel a few hours and pay for that round-trip tank of fuel from San Francisco or the Silicon Valley instead of taking a longer journey." Vino Napoli Wine Bar While the statuesque Brandy Falconer is just as wonderful a wine educator as she is a wine salesperson, the customers at Vino Napoli Wine Bar in Carmel-by-the-Sea would just as well as sit back and enjoy the atmosphere and a glass of whatever Falconer recommends. "We do have a nice local following as well as tourists," she offers. It's not that I quizzed her knowledge while I was there, but I did enjoy scouring her shelves looking at the range of Italian labels, from Planeta to Tignanello. With her first level somme- lier training in Naples (and in the U.S.) plus a year traveling, learning and blog- ging her way through Italy, Falconer is a joy to sit and chat with—she knows her wines, from Piedmont to Puglia. Those Southern Californians who've experienced Baja Cantina in Marina del Rey will allude to its surf theme, but the restaurant's incarnation in Carmel is all about race cars, thanks to the proximity of the Laguna Seca racetrack and owner Pat Phinny's love of all things automotive. SIDE BAR: Baja Cantina Bartender Jake Christie at Baja Cantina in Carmel Valley Village makes an organic Partida Margarita. Brandy Falconer is Wine Program Director at Vino Napoli Wine Bar. "The most fun for me is to convince a Napa Cab fan to sip something unique from Italy." september 201 1 / the tasting panel / 79