Fandango

European Country-Style Cuisine

GuestLife Monterey Bay's Great Restaurants

Seen Right: Renowned restaurateurs Pierre and Marietta Bain
Photography by Batista Moon Studios

It is clear, as you step into the gated garden entrance, this is a place where friends and family gather for more than a meal. The friendly, festive atmosphere sets the tempo for a spirited pageant of authentic Mediterranean dishes. What else would you expect from a restaurant named after a lively Spanish dance?

There is a table for every mood — from carefree to quiet, T-shirt to tuxedo — where many enjoy lunch, Sunday brunch or an evening repast. The three dining rooms adorned with quaint country-French décor enriched by intimate tables for two or four, set with heavy white linens. A curved stone staircase leads to the wine cellar, which is frequently reserved for parties. Just ahead is a glass-domed terrace, where flames leap from an open fire-pit and animated laughter and spirited conversation flow. Fresh colorful flowers are everywhere and mouthwatering aromas waft from the kitchen.

The varied menu is a synthesis of “all the food I love,” says Proprietor Pierre Bain. From cassoulet to couscous, paella, pastas, seafood, sausages, and steaks, the emphasis is on Southern European and country-style cooking, prepared with basic, soulful ingredients like tomatoes, basil, garlic, and olive oil. Fandango is famous for its individual Rack of Lamb Provençale and offers more than 25 main course selections to suit any taste.

Appetizers, such as piping-hot garlicky escargot, fois gras truffle with sherry gelée and toast, and fresh giant sea scallops sautéed in lemon butter, prepare the palate for a variety of robustly flavored entées. No less exquisite are the salads — which include a sliced tomato with red onion salad, and a salade Niçoise — and the soups, such as traditional French onion gratinée.

The encyclopedic wine list includes more than 1,200 selections ranging from $20 to $5,000.

Dessert is taken no less seriously — creations range from Profiterole au Chocolate, and Cold Soufflé Grand Marnier, to Vacherin Glace Marquise, which is presented with hot chocolate sauce drizzled over the meringue-enveloped ice cream.

MENU HIGHLIGHTS

SAND DAB APPETIZER
Sautéed in lemon butter

VELOUTE BOULA BOULA
Pea and consommé soup with sherry

PAELLA FANDANGO
Saffron rice, seafood, spicy sausage, chicken, peas, green onion, red and green bell pepper, cooked and served in a skillet

BOUILLABAISSE MARSEILLAISE
Scallops, prawns, swordfish, Pacific snapper, mussels, clams, and potatoes in a saffron fish soup topped with crouton and rouille

25-OUNCE FARMLAND BLACK ANGUS
Porterhouse steak, grilled with shallots, tarragon, cognac, and herbed butter

FRESH SALMON FETTUCCINE
Dill, white wine, sun-dried tomato, and cream

GRILLED RACK OF LAMB
Marinated with herbs de Provence, demi glace, and Merlot sauce

OSSO BUCO Sliced veal shank braised with veal stock, madeira, tomato, and mushrooms over pasta

GIANT DAY-BOAT DIVER SCALLOPS
Sautéed in lemon butter

HOUSE-MADE PROFITEROLES
Filled with cappuccino ice cream and served with hot chocolate sauce

HOT AND COLD GRAND MARNIER SOUFFLÉ
Served with raspberry purée

Fandango
223 17th Street
Pacific Grove, California
(831) 372-3456

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