As the Concours rolled, the Cottage cooked
08/21/2013 2:32 PM
08/21/2013 4:20 PM
Last Sunday was the last day of the spectacular 63rd Pebble Beach Concours d’Elegance, where 15,000 attendees assembled to appreciate the autos-as-art displays of vintage and concept cars that are much more sculpture than transportation.
Yes, a 1967 Ferrari 275 GTB/4S N.A.R.T. Spider was auctioned for $27.5 million, and French champagne was sold by the bottle at kiosks set up along the 18th fairway of the world-famous golf course, but good ’ol hot dogs and hamburgers were still the fare of choice.
At 9 in the morning, as hundreds of cars and taxis lined up at Carmel Gate to make their way to the limited parking at the Concours, we decided to walk the three miles to the event. The ocean to our left, multimillion-dollar mansions to our right, the grass (and cart trails) beneath our feet. So who needs to sit in traffic?
But first we stopped at our go-to breakfast spot, the Cottage, where we loaded up on a veggie omelet, over-hard eggs, crisp bacon, sausages, hashbrowns, airy pancakes with maple syrup, fresh fruit (chunks of cantaloupe, watermelon, berries and more) and toast with orange marmalade and blackberry preserves. Oh, and orange juice.
Inside the Cottage (circa 1938) is a mini-labyrinth of stone floors, faded brick, stained glass, dutch doors, plastered walls, exposed-beam ceilings, a vintage fireplace and an intimate cubbyhole snuggling a potentially romantic table for two.
On offer are such delights as crepes, Benedicts, huevos rancheros and rarely seen pannetone french toast. Breakfast is served all day. The diverse lunch menu includes chicken stew, fettucine, lasagna, chili, chicken quesadilla and filet mignon sandwich. The feast saw us through the day — at the end of which we took a taxi back to where the car was parked.
The Cottage is on Lincoln Street between Ocean and Seventh avenues; (831) 625-6260, www.cottagerestaurant.com; $2.50-$14.25.
About This BlogAppetizers brings you the latest restaurant happenings, interesting tidbits on good food and events, and -- of course -- great specials and deals.
Food and wine
Food and cooking
Blair Anthony Robertson
Mike Dunne's wine picks
Join the Discussion
The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.