Garlicky, cheesy artichoke dip is classic party fare. But order it at Monterey’s Restaurant 1833, and you’ll discover that chef Jason Franey’s signature dip is totally unlike the gooey mainstay of potluck parties everywhere. It may have the same name, but this version is smooth, creamy and chilled.
A James Beard nominee, Franey spent six years at Seattle’s famous Canlis, before taking over the helm at 1833, the popular bistro and bar housed in Monterey’s historic Stokes Adobe. His 1833 menu is inspired by California’s bounty, but everything here gets an upscale twist, from the squid ink tagliatelli with Monterey squid, to the Jidori chicken with prosciutto, asparagus nage and boudin noir.
Here are his 1833 artichoke dip tricks and how-tos.
