This high-end restaurant boasts the same appealing mix of laidback luxury as its home within L’Auberge Carmel. Helmed by Chef Justin Cogley, the kitchen eschews elaborate technique for a classic approach to fine dining. The meal may open with three small bites—perhaps an oyster topped with mussel ice; a cabbage tartlet; and creamy bluefin tuna in a tiny nori shell. Braised abalone is served with a fava bean purée made with Marcona almonds and finished tableside with a vibrant bright green herb sauce. Dry-aged rack of lamb is as tender as it is visually pleasing, and seared ribeye with kombu jus earns solid marks. For a bit of sweet, a round of chocolate crémeux with pieces of hoshigaki accompanied by oat milk gelato over puffed buckwheat is a success.