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Grasing's Restaurant Review: This contemporary Carmel space has drawn customers in for years. So too has a prudent menu of well-prepared “coastal cuisine” that doesn’t stray too far outside the box. Grilled Castroville artichokes show up on nearly every Peninsula menu, but Kurt Grasing serves his with Dungeness crab, a welcome companion. Fresh seafood and meat vie for marquee positioning in choices such as herb-crusted sea bass or maple duck. Some dishes have been around since the beginning --- the house four-onion tart with fennel sauce, for example, or another standard, the portobello and tofu tower that feels trapped in the early ’90s. While the dessert menu is quotidian, is there really anything wrong with a sundae that includes caramel and candied walnuts? The wine list shines with all sorts of interesting vintages and labels --- take time to read it closely and you'll be rewarded.