Chez Noir

If Chef Jonny and his wife, Monique Black (who oversees the service team) make you feel as if you're being invited into their own home, well, that's because the second floor of this Craftsman-style residence is their home. The two have an abundance of fine dining bona fides, but here they aim for a more approachable feel. The cooking draws upon French bistro fare and showcases the bounty of the California coast, with seafood, like spot-on sea bass and swoon-worthy abalone, making a big impression. If selecting from the many delectable dishes proves too difficult, opt for a set menu offering a tour of the greatest hits. Just don't skip the ethereal vanilla-scented canelés with an ideal balance of crisp caramelized exterior and creamy, custardy interior.

• Run by husband-and-wife team Jonny Black, chef, and Monique Black, who leads the service.
• The restaurant operates without a phone, contact is handled by email or Instagram.
• The dining room sits in a Craftsman-style residence, with the couple living upstairs, giving the room a notably personal, hospitable feel.

Signature Ingredients

• Monterey Peninsula, California coastal seafood
• Abalone
• Skate
• Seasonal vegetables and herbs used in a Mediterranean register
• Vanilla, for the house canelés

A one-star, seafood-leaning prix fixe in Carmel-by-the-Sea from chef Jonny Black and Monique Black. The menu is designed around a set price, currently $165 per person before tax and a 20% service charge, and shifts daily with market availability. Cooking carries a broadly Mediterranean sensibility over California coastal ingredients, with standout seafood such as abalone and skate, and a signature finish of vanilla-scented canelés.