While I typically stay away from any type of tourist attraction during my travels I took the advice of the concierge and ventured to The Whaling Station. We were assured that locals could be found at the Monterey restaurant often due to the Owner and Chef John Pisto’s extensive culinary experience. Pisto has published two culinary books and previously had his own cooking show, characteristics that attracted locals and tourists alike.
The Whaling Station is advertised as Monterey County’s #1 Steakhouse. The interior of the restaurant is warm and inviting with old school steakhouse charm. Our waiter was very knowledgeable about the cuts of meat and their aging process giving us a better understanding of our options. They actually have a dry aging room right on the premises and bring the meats to your table on a silver tray so you can choose your cut before you order. This type of service was remarkable and proved that the restaurant was prideful of its work.
We started with the table-side Caesar Salad, another old school steakhouse touch, which was spectacular both for the taste and the tradition. We then shared Rack of Lamb with a Dijon mustard crust and mint sauce and a great big Dry Aged Natural Rib Eye. Spectacular! I asked that the lamb be served rare and it was cooked to perfection. The Rib Eye was extremely flavorful and incredibly tender. For sides we had Oysters Rockefeller with spinach, bacon and hollandaise sauce and the grilled artichoke – hey, when you go old school you might as well surrender to it and enjoy the flashback. And we did!
I would have to agree that the Whaling Station lives up to its reputation of a legendary steak house!