Cary Brown
LUNADA GARDEN BISTRO, a unique, historic, beautiful eatery, serving California cuisine.
She was created because of mountainous terrain and powerful coastal winds. Let me explain:
It took six, sometimes eight draft horses, hitched to a Concord stagecoach, averaging five miles per hour, to overcome the steep trails of central California's coast.
Traveling was uncomfortable: Concord coaches used "Throughbraces," (thick leather straps) to suspend the four foot wide, nine passenger compartment. Side-to-side sway jarred passengers. The firm, damask-leather covered benches offer little comfort, during the nearly fifty miles between "waystations."
Rest stops were greatly appreciated.
In 1876, the Cottage Hotel, a stagecoach waystation, was built by the Pedraitas family, in Cayucos California, a few hundred feet from the Pacific Ocean.
"Diablo Winds," often referred to as "Zephyrs," are brutal winds that whip off the Pacific. To protect the horses' overnight stay, a deep trough was cut behind the waystation. Inside this man-made depression, the "Devil Winds" soften.
The last stagecoach left Cayucos, May 5, 1894. Ruts cut into the rocky trail, by Concord's steel-rimmed wheels, are still visible.
A century later, "Hoppe's," a modern California restaurant, opened in the restored "Way Station." The sides of the protective trough were planted with wild flowers, attracting thousands of butterflies. The dining room's eighteenth century, decor displays the history of the structure. Period furniture provides comfortable seating in the reception area. The bar's masculine ambience is part gentlemen's club; part Western Saloon. The multi-level garden is reminiscent of an intimate, European country bistro.
Meals are served inside the original building and outside on the bricked patio and trough floor. Umbrella protected, intimate tables are scattered throughout the dense garden. Only the kitchen is modernized.
Chef, Fernando, lovingly maintained the restaurant, bar, and garden. Several years later, Chef Fernando's Sous Chef, Ishmael, took over.
Chef Ishmael's menu continues to offer conventional proteins, as well as, gluten-free, and vegan dishes. Whenever possible, meals will be prepared to fulfill a customer's dietary requirements. The wine and beer list is extensive and includes many local California selections.
For our brunch, we sat next to the "trough," flirting with butterflies. I order the vegan, broiled, Portobello Mushroom stuffed with Quinoa. Served burger-style, with julienne veggies, on a freshly baked Ciabatta bun, with double-fried, French fries. My wife ordered the brunch special, a stack of buttermilk pancakes, thick cut bacon, and poached eggs, that came with a flute of champagne.
RESERVATIONS ARE HIGHLY RECOMMENDED.
STUFF: Carry-outs are available. Wheelchair accessible only from the garden at the rear of the restaurant. From Ocean Avenue, enter the North passageway, on the front of the eaterie's left side. The patio is dog friendly.
There are two bathrooms, inside the restaurant, and a difficult to find, restroom on the north side of the patio. All are modernized, and wheelchair accessible.
Free street parking.
MORE STUFF: Stagecoach travel in the 1800s costs about 3.5 cents per mile. Considering inflation, a stagecoach trip will run, in today's dollars, well over $1 per mile. Commercial jet travel, in today's dollars, about 7 cents per mile.
Hank and Maryellen Eiseman renamed The Cottage Hotel as The Way Station and planted the beautiful garden. (1974)
100% Dedicated Gluten-Free
