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The Sardine Factory Restaurant Review: Since 1968, visitors have flocked to this Cannery Row seafood institution founded by co-owners Bert Cutino and Ted Balestreri, both of whom climbed the restaurant ranks the old-fashioned way. There's the very romantic, glass-domed conservatory, the ornate captain's room, the welcoming lounge and the wine cellar (now reserved for private parties), with centuries-old antiques. Not just for show, the cellar features a notable collection of bottles. There are a few musts on the menu, including the abalone bisque, swirled with finely chopped mollusk, cream and sherry. Escargots baked into a Tuscan bread could easily win over snail skeptics. The palate refresher of icy sorbet arrives inside a glowing ice swan sculpture --- it’s over-the-top, but that's the kind of memorable flourish this place intends. For dessert, cannoli feature the traditional light and creamy ricotta filling with crushed pistachios in a crispy, house-made shell. Not in the mood for the whole fine dining experience? Enjoy some tasty bites and specialty cocktails in the lounge, often with live music. Either way, this landmark is a not-to-be-missed part of experiencing Monterey.