This historic adobe and board-and-batten house, built in 1833 for the town doctor, has been converted into one of Monterey's finest restaurants. It's a handsome establishment, consisting of a bar and several large dining rooms, all outfitted with terra-cotta floors, bleached-wood-plank ceilings, and southwestern-style wood chairs and tables. It's the perfect rustic-yet-contemporary showcase for chef Brandon Miller's California-Mediterranean fare: butternut-squash soup with apple cider and maple crème fraîche; cassoulet of duck confit and homemade currant sausage with chestnut beans. Everything from Miller's wood-burning oven -- chicken, fish, pizza, clams -- is recommended. Desserts are dreamy, and the wine list is excellent.

Reservations: Reservations recommended