In case you missed it, here are my first impressions of the new dinner service at the Point Pinos Grill that appeared in Go! section of the Monterey Herald. I’ll be reposting my reviews and stories from my weekly column for the Herald here on my blog along with extra photos that didn’t appear in print.
The Point Pinos Grill finally got much-deserved approval for extended hours. They wasted no time and jumped into dinner service last week, and I snagged a table on opening night.
I started dinner with the brussels sprouts leaf salad ($7). The fresh brussels sprouts were served with warm goat cheese, frosted cranberries and toasted hazelnuts, and tossed in a blood orange vinaigrette. This light salad was a refreshing start to the meal.
I was a big fan of the duck confit appetizer ($12). A generous serving of shredded duck was served over paper-thin slices of persimmon and golden baby beets, topped with celery leaves and pecan frico.
The flavors complemented each other quite well — I especially liked the bite of celery greens, which contrasted the earthiness of the duck, beets and persimmon.
And I couldn’t resist the maple bourbon pork belly ($23). The leek bread pudding waffle was a creative accompaniment — the savory waffle paired well with the sweet glaze on the pork belly and I appreciated the kitchen’s playful homage to breakfast.
The new dinner service is available from 5 until 10 p.m. (last seating at 8:45) Thursday through Saturday. (Sunday nights, they’ll host family-style dinners with football and board games.)
It’s still on a trial basis until March, when both the city and the restaurant will decide whether to continue.
In the meantime, foodies can reap the benefits and sample some of the great food chef Dory Ford and the Aqua Terra Culinary team have to offer.
Point Pinos Grill is at 79 Asilomar Blvd. in Pacific Grove. 648-5774 or ptpinosgrill.com.