Carmel’s new hot spot of a restaurant, Shearwater Tavern, serves handcrafted, modern luxury-styled plates with the most creative of fresh cocktails. As a part of Carmel Mission Inn’s most recent renovation, a huge emphasis went into developing and introducing Shearwater Tavern. What’s called a California pub may sound casual, but the quality of the food and modern atmosphere is anything but.
The restaurant’s secret to success? It’s recently appointed brand-new executive chef who comes to work walking through the sliding doors, helmet in hand, after getting off of his Ducati motorcycle that took him along Pacific Coast Highway with ocean views to get to work.
Globally trained Chef Fabian Di Paolo uses inspiration from his richly diverse travels abroad with Shearwater Tavern’s comforting California pub format making this a new place to check out and be seen in Carmel. Di Paolo has a radical edge and style to him. He’s a man of much travel and many life experiences across the world. That same edge he brings into the kitchen each day as he uses European and Caribbean influences to transform some of the restaurant’s classic dishes for the restaurant’s new breakfast, happy hour and dinner menus. Described as a restless cook with an instinctive spirit, he uses a mix of sweet and savory in each dish, something guests of Shearwater Tavern have taken to very well.
Though visitors won’t be disappointed with anything on the menu, intimate in size, there is a list of must haves. For starters, the yucca fries are hands-down delicious as they are paired with a coconut Caribbean salsa – the perfect example of Chef using both sweet and savory in a classic Peruvian bite a twist.
The Piri Piri garlic prawns are a classic choice for those coming to the restaurant on the hungrier side. The tomato butter is a smooth and delicious alternative to traditional cocktail sauce – another example of Chef using the sauce as the flair of the dish.
When it comes to entrées, we recommend the grilled Pacific salmon with roasted local vegetables and a smoked maple plantain miso puree. The puree offers a smooth, soft and sweet pairing with the salted and savory taste of seasonal vegetables and salmon.
The short rib tagliatelle pasta, made with shredded short rib ragu, is a recommendation from the hosting staff, waitstaff and Chef Di Paolo himself, which only makes sense that it’s the most ordered item on the menu. Chef’s attention to detail with sourcing only the best and most authentic handmade pasta and beef allows this dish to excite every taste bud. Even for non-pasta lovers, the tenderness of the short rib, cut by the light touch of a fork, is just as tender as the soft handmade noodles.
Chef goes through 20 to 25 pounds of freshly sourced pasta a week. He says the secret to the most recommended dish on his menu is this: keeping it simple with three ingredients (San Marzano tomato, fresh pasta and good quality beef, all from Monterey local vendors).
As you can imagine, one benefit of California cooking that Chef Di Paolo loves is the fresh seasonal produce grown in the state’s own backyard. “I just love the quality, color and variety,” he says. It’s clear when talking to Chef Di Paolo that he is passionate about every element he produces. He only uses the highest quality ingredients, and he has high standards for the vendors he chooses. As someone who grew up in a butcher shop in Argentina (prior to living in Miami), Chef went on to work as a professional pastry chef. He later transitioned to working for Jean-Georges which set the bar high for this food-driven and passionate man.
Shearwater Tavern’s bar is without a doubt a new hot spot for guests and locals to grab a cocktail. The Delayed Flight is a California Aperol spritz, crafted with Tito’s vodka, grapefruit, Aperol and lime. The Lavender Fields is another delicious example with Bombay Sapphire Gin, lemon, lavender and honey.
In addition to new dinner menus, Shearwater Tavern’s popular happy hour, which takes place from 4 to 5:30 p.m. every Tuesday through Saturday, has also received a flavorful refresh. Discounted small plates from $5 to $8 are available, and the tavern will continue to offer locally crafted beer for $6 and house wine for $8 per glass on its happy hour menu.
For more information or to book a stay, visit www.carmelmissioninn.com.
3665 Rio Rd.
Carmel, CA 93923