This week, Restaurant 1833 debuts two exciting gourmet twists on all-American comfort foods: biscuits and fried chicken.
First up is the new biscuit booth at the Old Monterey farmers market on Tuesdays on Alvarado. The restaurant’s bacon-cheddar biscuits and vegetarian-friendly sun-dried tomato-feta biscuits are popular offerings at the restaurant. (I can’t seem to escape ordering them during happy hour.) Foodies craving biscuits—but looking to skip a full dinner production—can enjoy now them at home.
Restaurant 1833 has wisely set up shop next to the RoliRoti truck outside Ordway Pharmacy—you can pick up rotisserie chicken and grab a side of buttery biscuits too.
The biscuit booth offers bacon-cheddar biscuits and sun-dried tomato-feta biscuits, two for $4. (They’re served ready to heat up at home.) Small cups of the accompanying butters—maple-chile butter for the bacon biscuits and basil butter for the tomato biscuits—are available for $1 apiece too.
If you’d like to try your hand making the restaurant’s signature bacon-cheddar biscuits, the San Francisco Chronicle published the closely guarded recipe a couple months ago. Or the biscuit booth sells jars of the biscuit mix for $8—perfect for holiday gifts—just add bacon and cheese.
On Sunday, Restaurant 1833 unveils their hotly anticipated fried chicken service. After a lengthy taste testing, chef Levi Mezick has perfected a recipe he’s ready to unveil to foodies with the debut of Fried Chicken Sundays (Sundays, 6:00 to 9:30), offering a fried chicken dinner with crispy cornbread and bacon gravy. (Looks like I might have to follow Fried Chicken Sunday with Angioplasty Monday!)
Fried Chicken Sundays are expected to be popular, so reservations are recommended.
Restaurant 1833 is at 500 Hartnell Street in Monterey. 831-643-1833. www.restaurant1833.com.