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Kurt Grasing has
worked in some of the finest restaurants in the world. His
apprenticeship began at the Clift Hotel in San Francisco, after which he
refined his craft at ‘Narsai’s’ in Berkeley, first as a saucier and then
as chef. Later he worked at the Pierre Hotel in New York as Executive
Sous Chef. In the years that followed he was at the three star ‘La
Gavroche’ in London and Four Seasons in Boston, then left to open ‘231
Ellsworth’ in San Mateo in 1986 which was soon considered one of the top
restaurants in California.
In March of 1998 Kurt created ‘Grasing’s Coastal Cuisine’. In an
impressive first year it received enthusiastic review and was voted
“Best New Restaurant” and “Best Chef” by the readers of ‘Adventures in
Dining Magazine'. More recently, Grasings has been featured in Bon
Appétit Magazine’s Best of the Year issue, and was awarded Carmel
Business Association’s “Business of the Year” award. Just this year,
Grasing’s was awarded “Critic’s Choice” by Carmel Magazine.
As a restaurant with a most impressive contemporary menu, Grasing's offers the
finest coastal cuisine paired with a ‘Wine Spectator’ awarding winning
wine list featuring the best California wines. For a true Carmel
experience, enjoy dinner on the pet-friendly patio.
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