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Long Pacific's Edge (carmel) review


Restaurants & Bars

Long Pacific's Edge (carmel) review

hungryfina | Jun 15, 2006 09:32 PM

Pacific’s Edge has one of the best views I have ever seen. Two walls of the restaurant are floor to ceiling windows and it’s positioned on a cliff looking out over the Pacific Ocean. The dining room is set up in two tiers in order to maximize the number of tables with views, which is important because I think most people would be very unhappy to not get a window table. The décor is understated and simple and mostly goes unnoticed; however the restaurant has a very elegant feel and seems beautiful because of the view. The menu is tasting menu style and you can choose to have three, four, or five savory courses (or the chef’s set tasting menu). They don’t scale down the portion size when you order more dishes so be wary of ordering more than three even though cost wise additional courses are quite a deal.

I started with the “steak & eggs” which was beef carpaccio and a little quiche. I really enjoyed the carpaccio which was well favored with peppercorns and a spicy mustard sauce. However, I wasn’t a fan of the quiche which was served room temperature, was quite bland, and just kind of mushy. I much preferred by dad’s first course which was the seared kajiki. The seared fish came with a fruity salad of fennel, green apple, and some dried berries.

The next course was my dad’s prawns which were soaked in a butter sauce and were well cooked, but nothing phenomenal. Honestly, I think it was just a little too much butter for my taste. Especially when my dad’s next dish was the butter braised lobster, which I thought was a much tastier dish and more worth the millions of calories from the butter. My next dish were the scallops with fois gras and celery root puree which were perfectly undercooked (so many restaurants over cook them). Our final courses were the bass and the duck. Both dishes were well executed, but at this point I was desperately trying to save room for my favorite course: dessert! The bass came with the skin on underneath it was juicy and flaky. The duck was cooked exactly medium rare, but still managed to taste a little chewy to me.

Finally it was time for dessert! We decided to go with the chocolate, chocolate, chocolate and the apple tart tatin desserts. The chocolate dish came with three little tastes of chocolate; a chocolate and caramel bombe, a chocolate cake with raspberry cream, and a really really tasty spoonful of cappuccino ice cream. Besides the ice cream, I found the chocolate dish rather standard and unimaginative and I didn’t exactly see how cappuccino flavor counted as a chocolate taste. But, I loved the ice cream and I’m always happy to eat chocolate. The apple tart tatin, was also a bit of a disappointment. The apples were spiced well and the 5-spice ice cream was great – but the pastry underneath the apples was not very good at all. It couldn’t hold up to all the liquids on top of it and had become soggy and chewy and didn’t have any of the buttery flakeyness that makes puff pastry normally so amazing. Additionally, the portion was way too big.

My dad and I were happy that we ventured over to Pacific’s Edge. I think it has the best atmosphere of any place in a 30 min driving radius, great service, and one of the best views I’ve ever seen. Overall I thought the food was prepared well and very tasty, but not quite up to the level of Marinus (a nearby restaurant at the Bernardus lodge). I’m sure we’ll be returning to Pacific’s edge soon and I’ll definitely recommend it to anybody looking for a restaurant to celebrate a special occasion!


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