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Grasing's Restaurant Review: The 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: a few items have appeared for years, like the house four-onion tart with fennel sauce, or another menu standard, the portobello and tofu tower that feels trapped in the early ’90s. 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 space; the osso buco scented with rosemary falls from the fork. Expect the usual suspects for dessert, such as crème brûlée and sorbet. Really, it’s the wine list that wins, with excellent bottles at extremely reasonable prices coming from Narsai David's private cellar.