Summer 2026

AN EVENING WORTH CROSSING CENTURIES FOR AT PÉPPOLI Some restaurants have history. Péppoli has lineage.Tucked into the Pebble Beach resort above Spanish Bay, Péppoli has anchored itself to the Antinori family of Tuscany—wine- makers since 1385. Now, 26 years into its California life, the restaurant still draws from that centuries-old root: live-fire rotisserie cooking, Antinori estate wines, and a room that feels both Tuscan and of the dramatic California coastline. This spring, Péppoli hosted its second Under the Tuscan Moon, an evening designed to close the distance between Pebble Beach and the Italian countryside.The menu leans into authen- ticity, guided by Michelin-recognized Chef de Cuisine Angela Tamura, whose cooking honors the restaurant’s heritage. Bryan Anthony, vice president of food and bev- erage at Pebble Beach Company, describes the eve- ning’s intention simply:“Under theTuscan Moon is a moment for us to celebrate the story behind the restaurant and transport our guests into a Tuscan countryside gathering with centuries-old Antinori estate wines and authentic cuisine.” The hope, Anthony says, is that guests leave connected not just to the food, but to the people behind it—from the Monterey Peninsula to Italy. For more information, visit www.pebblebeach. com/dining/peppoli or call 831/233-3489. 204 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 6 Pèppoli is a 26-year-old favorite at Pebble Beach Resorts. Tucked away inside Spanish Bay, the restaurant transports you to the Tuscan countryside, especially with this spring’s offering of a night “Under the Tuscan Moon.” Photo: Sherman Chu food for thought A Moonglow Night at Péppol i ; Hatch Del ivers Sweet Heat in Carmel ; Heatable Eatables Bui lds a Fun and Funky Fanbase at Beloved El roy’ s B Y MAR Y DUAN