The Sardine Factory — Restaurant in Monterey

We sat in the lounge and received some of the worst customer service of any restaurant anywhere. When you look around, most of the staff seems well-trained, but our waiter made our experience more akin to a Pizza Hut than a fine dining experience. My dietary restrictions (gluten-free and garlic intolerance) were seemingly overwhelming and confusing to our server, yet he did not request a manager to come speak to us. He had no idea what the fish special was "because he was late for his shift"; sloshed the cocktail when delivering it; ignored us for long stretches; did not bring the wine list when we requested it -- at a restaurant made famous for its wine cellar -- saying "wines by the glass are right here" and was generally fumbling and bumbling over everything. When I specifically asked if two appetizers were garlic-free, he said 'yes', yet upon delivery said I could not use the sauces. That should have been mentioned at time of order, not at time of delivery. The response to making a fish dish garlic-free was "they can make it plain with a bunch of veggies". Just odd at a fine dining establishment.

I watched as the table near us (same server) finished their entire meal and paid with nary a plate being bussed. Our neighboring table, at Sardine Factory for a wedding anniversary, waited at least 10 - 12 minutes between when the husband received his hamburger and the wife received her entree. Their menus remained on their table during the entire meal. I had to hand our menus to Javier, or they would have remained the entire time, as well. The anniversary couple are regulars and concurred that Javier was a mess. Very affable, but not a good server.

I reached out directly to the restaurant before writing a review. Having worked in the restaurant business for many years, as a hostess, server, cook, and manager, I wanted to give them a chance to implement some training and try to rectify the bad experience. I received a phone call from Teddy B. and spent a good 20 minutes on the phone. He confirmed my assumption that Javier was a busboy with a good demeanor who had been promoted, perhaps prematurely. Teddy told me the Lounge is where the staff trains, and was profusely apologetic. He thanked me for my time, and asked me if he could make it right by hosting us again. I explained that we are not locals, so he said he would mail me his business card and a promise to take care of us at a later date.

Our awful dining experience was on December 28, 2024. By January 11, 2024, having not received anything from Teddy B. I called the restaurant to see if perhaps it was lost in the mail. No response whatsoever to the message I left.

We come to Carmel often and have had myriad wonderful meals. The Sardine Factory is charming, and as we looked around, it seems the staff is usually good. Our hostess and bus-person, Vanessa, were both good.

There are excellent restaurants in Carmel and Monterey with excellent service who take dietary restrictions well in stride. We were willing to give the Sardine Factory a try again, but it seems the offer was disingenuous. How sad to waste my...

Book a table—back-to-back nights if you can. This isn’t just a meal, it’s a dining experience you won’t want to miss.

From the moment you walk in, it’s clear that Johnny, the manager, sets a high standard. His leadership is felt in every detail—from the flow of service to the pride his team takes in making each guest feel welcomed and genuinely cared for.

Tonight, our server Christian asked me to cut into my steak at the table when it arrived, to make sure it was cooked exactly to my liking. If you like steak and know what’s good, that kind of attention and transparency is welcomed. It’s not weird or intrusive. It shows a strong standard of excellence and care.

That level of care and attentiveness is rare, and it reflects the guest-first culture Johnny has created. Christian’s service was warm, thoughtful, and consistently on point.

Over the course of two nights, we had both Christian and Evan as our servers—both were exceptional. They were always present, never intrusive, and clearly invested in making our experience perfect. From guiding us through the menu to pacing the meal beautifully, they made us feel like valued guests.

Adding to the atmosphere was the live music, which was subtle, soulful, and genuinely elevated the evening. It created a relaxed, welcoming ambiance that made us feel completely comfortable and present throughout the meal—never rushed, just fully enjoying the moment.

As for the food—every dish was fresh, refined, and full of flavor: • Artichoke appetizer – light, clean, and beautifully prepared • Sardine appetizer – bold, savory, and so good we ordered it twice • Pasta Di Vinci – house-made, no shortcuts, deeply satisfying • Butterfish – crisp, flaky, and delicately balanced • Prime Ribeye – expertly cooked and served with intention

Don’t skip dessert. The bon bons are a showstopper—brought out in a dry-ice “safe” with a fun, elaborate presentation that your kids (and your spouse) won’t forget. And the tiramisu..

It’s the kind of dessert any Italian nonna would be proud of—creamy, balanced, and unforgettable. Both are absolute must-tries.

The setting is elegant but approachable, and the pride each staff member takes in their work shines through. It’s the kind of place that leaves a lasting impression.

We’ve had great meals all over the country, but this one stood out. Johnny’s leadership and the outstanding service from Christian, Evan, Liz, and the entire team made this one of our favorite dining experiences.

If you’re thinking about it—just go. Book a table, as often as you can. You’ll be glad you...

Nestled within the realm of culinary establishments that strive for excellence in Cannery Row, The Sardine Factory shows a lot of promise. However, its amazing ambiance is overshadowed by the consistency of its food.

The meal began with the Abalone Bisque, which, while promising in concept, was marred by an overindulgence in salt and butter. This heavy-handedness masked the natural aromas and delicacy of the ingredients, overshadowing the potential subtleties of the dish.

The restaurant's namesake, the Smoked Sardines, failed to live up to expectations. The absence of the anticipated smoky flavor rendered the dish reminiscent of ordinary canned sardines, lacking in both excitement and innovation.

In contrast, the Abalone Medallions stood as a testament to what The Sardine Factory is capable of achieving. The preparation and sear was nothing short of phenomenal, capturing the essence of high-quality seafood with impeccable cooking. Regrettably, this high note was undermined by the accompanying elements: extremely salty artichoke hearts, an undercooked risotto that paradoxically lacked salt, and broccoli rabe in desperate need of charring. These missteps detracted significantly from the dish's overall harmony.

The dining experience, while set against the backdrop of an excellent ambiance, could only be described as average at best when considering the culinary aspect alone. The inconsistency in the application of salt throughout the meal suggests a fundamental area for improvement within the kitchen. Mastery over this basic yet crucial seasoning is imperative to elevate the dining experience to match the restaurant's otherwise commendable environment.

In conclusion, while The Sardine Factory offers a visually and atmospherically pleasing dining environment, the culinary execution falls short of expectations. A more judicious use of salt and a focus on enhancing the natural flavors of high-quality ingredients are necessary steps to align the culinary experience with the excellent ambiance that this establishment so...