Hyatt Carmel Highlands | Carmel, CA

Nov 14

Written By Laura McIntosh

“After the biggest renovation in the hotel's 100-year history, the California Market at Pacific’s Edge is ready to welcome diners for breakfast, lunch and dinner on its expansive new 1,200-square-foot deck, featuring louvered roof and glass-panel walls with dramatic views of the Pacific Ocean and the Big Sur coast. Combining the best of both worlds, California Market is committed to fresh, organic, locally grown and raised ingredients to create food that not only fulfills our appetites but pleases our sensibilities. Our menus are curated by our Executive chef team and features local producers, including Bellwether Farms Creamery in Sonoma, Swank Farms in Hollister and Monterey Abalone Company in Monterey. We also follow the guidelines of the Monterey Bay Aquarium's Seafood Watch and serve only fresh cage- and GMO-free eggs in our dishes. Come in and experience the new California Market at Pacific’s Edge, where California casual meets refined dining in a one-of-a-kind location that will take your breath away.”

CHRIS VACCA, EXECUTIVE CHEF

Chef Chris Vacca is an alumni of The Culinary Institute of America, and brings 20 years of experience as an executive chef. Chris has worked all over the world, from Red Sage in Washington DC, to Park Avenue Cafe, in NYC, to Antica Trattoria in Perugia, Italy and Cantinetta Piero in Yountville, CA.

PACIFIC’S EDGE

Nestled on the craggy bluffs of Carmel Highlands and offering spectacular views of the California coastline, Pacific’s Edge lives up to a well-earned reputation as a destination restaurant. Using ingredients inspired by the local bounty from land and sea, a creative culinary team curates seasonal menus complemented by a storied wine list. Where California casual meets refined dining in a one-of-a-kind location, Pacific’s Edge will surely delight all the senses.