GUSTO Tarpy’s: Fine Dining Without Pretense Tarpy’s Roadhouse provides one of the standards of excellence against which other Peninsula Restaurants can measure themselves. Ambiance, presentation, style, quality of service ... . Tarpy’s has it all. Jan 2008

Sheila Madden

Before even reaching the front door of Tarpy’s Roadhouse Restaurant, your senses will have feasted on carpets of geraniums, spectacular roses, walls of morning glories and, of course, the wonderful pond. All these accessories provide a warm welcome to the 100 year-old stone building, built by Charles Ryan, which houses the restaurant.

Executive Chef and Partner Michael Kimmel, a graduate of the Culinary Institute of America, has been with Tarpy’s since it opened in 1992. He and General Manager Debbie Edwards, who started as a server at Tarpy’s 15 years ago, have an extraordinary partnership. They have successfully distinguished Tarpy’s in food, service and in ambiance.

“Debbie is my right hand person and I’m her left,” says Michael of how they work together to achieve their success.

Fresh, Simple, Affordable
Both lunch and dinner menus offer something for everyone — from steaks, to seafood, to vegetarian fare. There is also a substantial children’s menu.

The Chef’s philosophy is to begin with a base of quality ingredients and to prepare them simply, with bold exciting flavors. The results do not disappoint. The rich flavor of his grilled Angus Filet of Beef pairs perfectly with his Balsamic-Port Wine Reduction.

His Grilled Pork Tenderloin, sweetened with a Bourbon-Molasses glaze, truly melts in your mouth. If you prefer seafood, the flavor of his Herb-Crusted Canadi_an Sal_mon Filet is accen_tuated beautifully with a tomato-cucumber relish and lemon butter. Other favorites include the Chili-Crusted Chicken and Cobb Salad.

Prices are more than reasonable. An average lunch entrÈe is $12 and dinner is $21.

Along with the delicious food you will also enjoy the casually elegant ambiance. Whether in a tuxedo or jeans, you will be graciously welcomed by a staff that Chef Kimmel describes as “efficient, unobtrusive and very professional.”

The Can-Do Restaurant
There are seven different dining areas at Tarpy’s including a banquet room which holds 90 people. The restaurant hosts between 20-30 banquets a week for local business groups as well as visiting organizations such as Apple Computer and NASA.

Tarpy’s catering business can serve between two and 2,000 people. The site is perfect for weddings, as well.

As Debbie says, “If you walk in and need something special, we’ll do it, whatever you need.”

Events
Don’t miss Wine Down Wednesday when each week a different vintner provides free wine tasting. That night, those vintners’ wines are half-price whether purchased by glass or bottle with dinner. $10.95 Nights are offered Sunday through Friday: One item, normally $20, is offered at $10.95.

The Birthday and Anniversary Club helps build lasting relationships with customers. Sign up and receive a free appetizer, free dessert and a photograph in a Tarpy’s frame.

Awards
No stranger to awards, Tarpy’s has received the Wine Spectator Award of Excellence, along with Monterey County’s Best Steak, Best Business Lunch, and Best Outdoor Dining.

Tarpy’s is a treasure. You will be delighted with the food, the value, and the elegant and welcoming atmosphere.

If you are like most of the guests who visit Tarpy’s, you’ll leave the restaurant satisfied and looking forward to your next return visit.

Learn more about Tarpy’s at www.tarpys.com, call them at 831-647-1444, or drop by for a meal at 2999 Monterey Salinas Highway in Monterey. Send any comments on the article to editors@65mag.com.