Hot off the press. Terry’s Restaurant + Lounge is featured in Monterey County Weekly.
We’re honored to be recognized for bringing classics to life — in the dining room and at the bar. From thoughtful ingredients to elevated favorites, our team is proud to create an experience that reflects the heart of Carmel.
From the Monterey County Weekly Article:
Chef Luis Reyes isn’t being nonchalant. After 19 years in the kitchen, measuring quality ingredients with tried and true techniques is simply routine.
“We just sear it,” he says of an ahi tuna entree.
Eloquence may fail the chef in an explanation, but not on the plate. Fine slivers of tuna disappear on the palate,
leaving a lean minerality and a whisper of sweetness as a reminder of its presence. The mellow sesame crust lends dimension and texture, while here and there, toasted seeds offer smoky wisps.
The fish is arrayed around a soba noodle centerpiece, topped with julienned vegetables. And this does interrupt your tuna reverie—in a good way.
If Reyes treats the fish with care, he takes out his seasoning impulses on the noodles. There is a grassy tang, an earthy bite, a tempered heat and a soothing sweetness from what is described as a soy dressing. But, the chef says with a coy smile,
“We have more ingredients than that.”
Such is dinner at Terry’s Restaurant + Lounge in Carmel’s Cypress Inn. Where some restaurants strive to stay in pace with the latest trends or celebrate the fusion of distinct flavors, the team at Terry’s prefers to give staid classics their due. There is chicken piccata, shrimp scampi, filet mignon, and endive salad—a menu reminiscent of the Rat Pack era (Cypress Inn was owned by Doris Day, after all). At the bar, people mingle over Vespers and French 75s.
Pick up the latest issue and see what the buzz is about, then join us and experience it for yourself.
