Cuisine:

• French
• Diner
• Fine Dining
• American
• Sea food
• Regional
• Contemporary

Pacific's Edge Description:
Located in the Highlands Inn, Park Hyatt Carmel, with views of the ocean and Big Sur. Complimentary parking for guests. Winner of the DiR�?NA Award of Excellence, and of Wine Spectator's highest rating, the Grand Award.

Dress code: t-shirts, flip-flops, tennis shoes, shorts, and denim are not allowed.
A window seat at Pacific's Edge restaurant in the Carmel Highlands sits right on the rim of arguably one of the world's greatest wonders---the craggy coastline of Carmel. Try chef Mark Ayers' French-influenced, contemporary American tasting menu, married with sommelier Mark Buzan's pairings. Or tick off courses from the à la carte menu, in no way the wicked stepsister. That menu coaxes with "indulgences" like local Monterey Bay abalone with lemon coulis, garlic flan and traditional caviar service. Ayers, who runs back and forth between this and another Monterey Peninsula Hyatt restaurant, TusCA Ristorante, isn't in the kitchen much, unfortunately. Regardless, his classical style has been handed down. Bright green pea soup invokes spring; sheer-seared kajiki mirrors the translucence of its ultra light accompaniments---fennel, Granny Smith apple and citrus juice. Grilled salmon is served with red corn, gooseberries, favas and a truffle jus. Quail breast is made fragrant with vanilla and sweetened with pear purée, port syrup and a nutmeg tuile. Pastry chef George Fritzche rallies with his own polished pastry performance. Enticing dishes include warm Valrhona truffle cake with pistachio ganache and olive oil ice cream, and banana tart with hazelnut streusel.

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