1833 takes its inspiration from cooking good food from locally sourced fresh produce and meat and does a great job with it. Seating is not terribly private, and noise level moderate, but I can see where it could be boisterous if the crowd was rambunctious. We were seated next to a table of office workers on a night out, and looked like they were on a tighter budget than we were for my birthday dinner, but think both our tables were happy; with the proximity, you couldn't help but notice. They had drinks and split a couple pizzas and dessert; our table had appetizer, entree and split dessert... Monterey County salads are always wonderful (it's the source for practically the whole country's lettuce after all!) and my endive was no exception; stacked like Jenga and dotted with blue cheese and walnuts; the soup was great, wonderfully blanched veggies brought in a warmed bowl, and the stock added at the table. Chicken perfectly cooked, served with salsify (we asked the waiter -- it's root veggie similar to parsnip perfect to absorb the lemon butter sauce); I asked for the bacon wrapped tenderloin to be cooked medium, and it was right on (brought half home, as it there were four medallions around 3/4 in thick) The recommended dessert, butter bourbon pudding, is rich and delicious; only after the first bite did I recognize it as a delicious riff on butterscotch pudding.
The waiters know their menu, and if you give them a chance to share what they know, they will - unobtrusive but attentive service from all the waitstaff.
There's a retro/vintage/hip edge to 1833 that nods to the building's history, and is still current (from Absinthe menu and huge variety of bar drinks, decor is appropriate to the era and venue); there are different rooms that have different vibes, so ask the hostess before you're seated. Fire pits outdoors look like they'd be inviting when the rain stops. Cocktails aren't cheap, but for location and ambiance, it's a sweet place to either start or end your evening.
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