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Restaurant 1833 is open for dinner!
The two-story restaurant is a design-forward space with regal, turn-of-the-century elements that play homage to the buildings rich history in each of the six interior spaces. The restaurant's outdoor space provides an intimate setting for outdoor dining, and a patio area with four fire pits which provide the perfect space for gusts to sit back and relax while enjoying various small bites and custom cocktails made by 1833's own Bar Smith.
Executive Chef Levi Mezick has created a menu that highlights regionally specific ingredients including Monterey seafood; greens and lettuces sourced from Salinas and Carmel Valley; and sea salt foraged from Big Sur, giving the consumer an authentic sense of the place, with high quality, fresh and seasonal ingredients.
Chef Jason Franey is no stranger to fine dining. His resume includes stints as sous chef at Daniel Humm’s Campton Place in San Francisco and Eleven Madison Park in New York, and later, working as the chef of Seatle’s Canlis, which earned him a James Beard Foundation nomination for “Best Chef: Northwest.” Earlier this year,…
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