Like its parent company Coastal Luxury Management, Cannery Row Brewing Company (643-CRBC) has a lot fermenting at once. On a recent Monday night they had a full bar tuned in to the NFL game, diners swung through for a special Monterey Restaurant Week menu and a lively 30th birthday party for Sierra Nevada—remember when they touched off the craftbrew revolution?—happening on the patio.There's more where that came from.
A debut happy hour is in place now that the initial honeymoon surge and summer crowds have filtered away: select drafts and spirits and snacks are half off 3-6pm weekdays.On Sunday there's a build-your-own Bloody Mary bar with premium pours like 42 Below Vodka, El Jimador Tequila and Bombay Gin for $6, mimosas for $4 and $1 off a range of draft beers.
"Sunday Bloody Sunday" includes a strong brunch menu with items ranging from the Red Zone Burrito (pulled pork, chili verde, potatoes, cheddar cheese, refried beans and pico de gallo, $9.95) to the "Hamms & Eggs" (scrambled huevos, bacon, potatoes and an ice-cold can of Hamm's, $11.95).
Discount deals equal happy locals.And in other CRBC news, the corporate CLM team, fresh off a team retreat to the American Music Awards in L.A., is about ready to move into their minty new polished-cement-and-exposed-brick corporate office upstairs.
Their resident mascot, friend and porkchop pal, Bacon the teacup pot-bellied pig, will not be joining them. She has packed on 20 pounds and been relocated to another assignment, not for lack of resident affection, but out of traditional workplace practicality.
"We all loved the pig," CLM co-founder David Bernahl says, "but I had to be the bad guy after it got a little crazy—I'm on a conference call with the president of American Express Publishing and there's this squealing going on.
"He's like, 'Where the heck are you?'"
The biggest news of the moment, though, is yet to go public: Fresh off founding GM Gary Obligacion's farewell, CLM's importing top talent from Las Vegas and D.C. to supplant Obligacion and former Restaurant 1833 chef Tim Mosblech.
The opening of the restaurant still appears weeks, and maybe months, off: A planned American Institute of Wine and Food event there in early December was moved to the Sardine Factory.
More soon as things keep brewing.
