Press Releases

MONTEREY, Calif.-The Cannery Row Lounge at the Sardine Factory continues its tradition of treating every customer like the most important person on earth by offering a light-fare menu which includes options to accommodate popular low-carbohydrate diets. Newly created in 2004, these bill-of-fare selections add yet another opportunity to create a dining experience so special patrons will remember it forever.

Studies show that the American generation aged 25-38 are replacing home cooked meals with dining out in order to spend their time socializing and enjoying the meal instead of cooking and cleaning up. At the same time, this health conscious generation is interested in light fare with the option of choosing dishes lower in carbohydrates. These facts were not lost on Bert Cutino and Ted Balestreri, proprietors of The Cannery Row Lounge at the Sardine Factory, when deciding the menu for the Factory's newest addition. As smaller plates of food and low-carbohydrate dieting continues to capture the popular imagination across the United States, together Certified Executive Chef, Bert Cutino and Certified Chef, Robert Mancuso created several lighter-fare and low-carbohydrate dishes sure to exceed the expectations of their most discerning patrons.

For those seeking a lighter meal, the tapas menu is the place to start. The tapas menu, small plates of food to be enjoyed for their variety, includes such succulent temptations as Rob's Four-Hour Braised Short Ribs with balsamic-ginger glaze on roasted garlic and chive potatoes, Sautéed New Caledonia Prawns with basil and olive oil on grilled polenta cake with smokey tomato coulis and Serrano Ham "The Prosciutto of Spain" served with cured olives and shaved manchego cheese, just to name a few.

To satisfy the low-carb seeker, Chef Mancuso plates items such as a "Kobe" beef hamburger served in a lettuce wrap with truffle mayonnaise; Fried Yucca Chips, a unique South American root vegetable with seasoning spices; the "East of Eden" and Salinas Valley salads; a number of chilled and grilled seafood selections; and for dessert, a tray of fresh fruit. Many dishes on the menu can be altered to accommodate the low-carb lifestyle. For instance, the kitchen will be happy to substitute vegetables in lieu of such high-carb items as bread and pasta.

In addition to the new scrumptious victuals, the Factory maintains one of the most highly respected wine programs in the country and the best service anywhere. In fact, the excellent service stems from the personality, originality, and independent thinking the entire staff exhibits

at the encouragement of Balestreri and Cutino. "Perhaps our greatest asset is the fact that we can bring in top people to work in and run our restaurant," says Balestreri. "We have a tremendous service staff, creative and energetic chefs, and some of the top sommeliers in the world. We're fortunate to have this type of talent." The only stipulation to this freedom of expression is that any change made is not made for the sake of change alone, but for creating a better dining experience for the customer. "It's hard," Cutino says, "because chefs always want to change things. It can be a little frustrating for them at times, but I say, 'Hey, you can enhance anything, bring anything you like to the table and I'll be the first to take a look at it.' But if it's change for the sake of change, forget it."

For over 35 years, the staff at the Sardine Factory Restaurant has worked to achieve the highest standard in fine dining. In recognition of their efforts, The Sardine Factory has been the recipient of virtually every major restaurant and wine award in the industry, including the prestigious Distinguished Restaurants of North America (DiRoNA) Award (1993-present), recognition by Epicurean International, American Automobile Association's (AAA) Four Diamond Award, Wine Spectator's Grand Award since 1982, four-star designation in Al Alessandri's 1997 Guide, Restaurant Hospitality's Top of the Table Award (first place, 1983), Nation's Restaurant News Hall of Fame Award (1981), Restaurants & Institutions Ivy Award (1980) and the list continues.

The Cannery Row Lounge is open from 5 p.m. daily and is located at 701 Wave Street on Monterey's Cannery Row. Live piano keeps the place humming Tuesdays through Saturdays from 7 p.m. to 10 p.m. For more information contact The Sardine Factory Restaurant at 831-373-3775 or visit their website at http://www.sardinefactory.com