Remodeled Fine Dining Spot Now Open In Monterey Bay
Now called Jacks Monterey, it is located in the back section of the lobby and features food from Monterey, Monterey wines, local craft beers and some pretty creatively-served cocktails.
Chef Danny Abbruzzese has created a menu he calls “California Cultural Cuisine “utilizing locally sourced produce and products available in Monterey Bay. The setting is true California too – you can sit in the atrium and dine under the sun in the daytime and under the stars at night.
Abbruzzese and his culinary team work closely with Coke Farms, Monterey Farms, Christopher Ranch and Route 1 Farms for local produce, gets its beef from California’s famed Harris Ranch, sustainable seafood from Monterey Bay and cheese from Schoch Farms Monterey.
Jacks also features numerous Monterey County wines and Pinot Noir and Chardonnay on draft from 10SPAN Vineyards. Craft beers are from the adjacent and award-winning craft brewery Peter B’s and is brewed on-site. Additionally, there are locally made guest draft beers and locally crafted ciders from William Tell.
As for the cocktails, Jacks Monterey has partnered with Elyx Vodka to offer what it calls “Group Effort” drinks. Mixologist Tuyet has created drinks served in a copper pineapple for two to share, or in a larger copper pineapple for four or more, accompanied by a serving ladle. One of the cocktails features a mashup of Elyx Vodka, hibiscus bitters, mint-honey syrup and soda.
The bar area, twice as big as the previous bar, “flows” into the restaurant and is kind of like being in on a yacht, which is only appropriate considering just out the back door there’s a harbor with hundreds of boats in Monterey Bay.
Jacks Monterey is open for lunch (11:30-4 p.m.) and dinner 4-11 p.m.
The lunch menu features salads, sandwiches, pizzas and a Strawberry Fields Forever salad created with locally grown strawberries, arugula, almonds, goat cheese fritter and aged balsamic; Chef Danny’s mama’s secret recipe for Eggplant Parmesan; and Pizza of the Season with asparagus, pesto and burrata cheese prepared in the new kitchen’s Marri Forni Neapolitan gas-fired oven.
The dinner menu consists of solo plates and sharing plates, the latter of which includes the Chef’s Signature Bread with creamy artichoke and pecorino cheese baked in a cast-iron skillet; Jacks N’ Cheese Bake created with locally sourced Schoch Farms Monterey Jack cheese and persillade; Halibut Paupiette served with Asian vegetables, shitakes, steamed rice, black beans and garlic sauce; Pajaro Pastures Goat Moussaka with herb béchamel sauce; and the Harris Ranch New York Strip with potato gratin, prosciutto, watercress salad and pink peppercorn butter.
“Our team has created a truly unique menu, drawing upon favorite recipes from around the world. Chef Danny Abbruzzese’s creativity comes to life by introducing us to rich international flavors in a very simple clean style. Best yet, he draws on a variety of locally sourced produce and other unique products found throughout the Central Coast.” explains Janine Chicourrat, General Manager of the Portola Hotel & Spa.
Currently, there is no Happy Hour (PubClub.com will certainly provide an update this if one is added to the bar or restaurant).
For breakfast, a European-style buffet – with bottomless mimosas – is served in the adjacent Club Room, which is in the former Jake’s restaurant location. You can eat in the room with a fireplace or go outside to its heated patio with tableside fire pits.
The Portola Hotel & Spa is located between the end of Alvarado Street (which is considered downtown Monterey) and Fisherman’s Wharf. This is about two miles from Cannery Row. A free shuttle operates between Cannery Row and Fisherman’s Wharf during the summer, with the pickup and drop-off location being just behind the Portola.
Address: Two Portola Plaza Monterey, CA
Phone: (831) 649-7830