Jacks Monterey

The story

Crafted with passion, served with love

Sitting inside the Portola Hotel & Spa at 2 Portola Plaza, Jacks Monterey brings together the flavors of Monterey County in a room designed to feel sophisticated without ever tipping into pretension. The setting draws on the surrounding coastal landscape—natural light, living walls on the outdoor terrace, fire pits, and bistro lighting that makes the space feel as comfortable at breakfast as it does over dinner.

The Kitchen and Its Philosophy

Executive Chef Carl Ashurst leads a kitchen built around what the restaurant calls California Cultural Cuisine: globally inspired technique applied to local, sustainable ingredients sourced from purveyors throughout Monterey County. Fresh seafood is the backbone of the menu, and the restaurant follows the seafood recommendations outlined by the Monterey Bay Aquarium Seafood Watch® Program—a commitment that runs alongside its status as a Blue Zones Project® Approved restaurant and a recognized participant in the Surfrider Foundation's Ocean Friendly Restaurant Program. Single-use plastics are out; responsible sourcing and waste reduction are built into daily operations.

What's on the Table

The dinner menu ranges from Jacks Famous Chowder—clams, Dungeness crab, corn, artichoke hearts, and bacon—to Honey Ponzu Prawns served atop creamy parmesan polenta, and Tempura Calamari with white miso aioli and chili lime vinaigrette. Lighter options include a Tuna Poke Bowl with ponzu, avocado, edamame, and furikake, and a vegan Garden Power Bowl with brown rice, black beans, and seasonal vegetables. Breakfast runs from Monterey Classic Eggs Benedict and Huevos Rancheros to McCann's Irish Oatmeal and avocado toast on marbled rye—a full spread served from 6:30 in the morning.

Jacks Terrace and the Wine List

The pet-friendly outdoor terrace is a particular draw: living walls, fire pits, and live music on Friday evenings through October make it one of the more convivial spots for Californian dining in the city. The bar program matches the ambition of the kitchen—local wines, craft beers, and cocktails like the Rosemary Blush and Watermelon Aqua Fresca round out the offering. That wine list has earned the Wine Spectator Award of Excellence for eight consecutive years, recognized for selections that are interesting, well-matched to the cuisine, and accessible to a wide range of palates.