The Hog’s Breath Inn looms large in Carmel-by-the-Sea lore. This pocket-sized, San Carlos Street restaurant/bar was founded by none other than Hollywood royalty (and one-time Carmel mayor) Clint Eastwood. The actor/director told Today’s Woman magazine in 2007: “Malcolm Moran owned the building, and one day he was showing it to me, and he said, ‘wouldn’t this make a great place for a saloon?’ One thing led to another. Walter Becker and I started the business as sort of a lark.” That was the early 1970s, and except for two years in the 1990s and a recent pause for a major renovation, it’s been serving customers ever since.
It featured a rustic wood floor indoor dining room, but the real charm lay outside. There, redwood slab tables were situated beneath a towering oak, with several fireplaces and overhead heaters to ward off the characteristic and iconic Carmel fog. A cozy, wood paneled bar served cocktails under the watchful eye of a stuffed boar. Eastwood came here often to relax with pals when not filming his latest movie. He owned the restaurant for nearly 30 years, and the building it’s housed in—in fact, the red tape he encountered in developing the property was what spurred him to run for mayor in an effort to ease restrictions on businesses.
However, the Hog’s Breath was hardly an exclusive boy’s club. It became a beloved and egalitarian center of community life. “This might have been the first celebrity-owned restaurant,” says current proprietor Lee Morcus. “What made it great was the community embraced it.” Of course, when word got out to the wider public that a mega-famous movie star spent time there, it became a huge draw for visitors, but mainly, it was created for the community.
One of Eastwood’s pals was Palm Springs restaurateur Kaiser Morcus. “They were friends since the early 1970s, and I’ve known Mr. E since I was 13,” says Lee Morcus, using the name he’s called Eastwood for years. “When he made the decision to shut down the restaurant, my dad reopened it in 1998.”
Morcus the younger took over operations after his father’s passing in 2022. He closed the doors in early 2025 for down-to-the-studs renovation and is committed to restoring and updating the establishment’s iconic and venerable legacy. “If there’s one thing we accomplish, it will be to bring back that sense of camaraderie and once again make it a center of Carmel life. We’re building on a world-renowned brand. People still come here looking for Mr. E. I’m told one of the top three questions at the Carmel Visitor’s Center is ‘where is the Hog’s Breath?’ So, we must do it right, honor Mr. E and his importance and what the Hog’s Breath is and means to the Carmel community.”
Outside, a magnificent new fireplace and state-of-the-art overhead heaters spread warmth to diners at new redwood tables, under a huge mural and other original Eastwood-themed art. The saloon behind the outdoor patio has seen a subtle renovation as well, overseen by the critical supervision of that boar. “The overriding theme I’ve heard since we started initial planning is, ‘don’t change or mess with the bar,'” says Morcus. The interior dining room’s wooden floor, the patio’s bar and bar top, and the dark, sultry and intimate vibe have been preserved, although refreshed and updated.
More significant changes were made to the indoor dining rooms, which have been completely renovated with an emphasis on greater warmth and intimacy. Large round high-back, embossed leather booths lend a rustic and warm elegance. Custom redwood tables, Eastwood art, and more comfortable chairs along with a more open entrance seamlessly connect and link the more elegant indoor dining with the bustling, more vibrant courtyard experience. A newly redesigned entrance allows a seamless transition from indoors to out, making the space feel much larger than it is. “That said, there will always be an outside experience with its higher energy and social vibe. For diners who wish for a more intimate, elevated experience, the indoor dining room will appeal,” Morcus says.
The menu will retain some favorites, such as the “Dirty Harry” burger, fish and chips, pastas, steaks, chops and the clam chowder (“People say it’s the best they have had and that we should bottle it,” Morcus says.)
“Our focus is ‘hyper local.’ Our seafood offerings are sourced in compliance with the Monterey Bay Aquarium’s Seafood Watch program and our meats are small ranch, single-source, antibiotic and hormone free.” And the menu will take full advantage of sustainably grown produce and the seasonal bounty of the sea, including such favorites as calamari, Petrale sole and sand dabs. There will be additional burgers and a superb Morcus family chili con carne recipe.
“This area has an amazingly vibrant beer and wine community that produces world-class products, and they are our focus,” the owner says. And as for the cocktail program? “One of our signature hand-crafted cocktails is an old fashioned made with Medjool dates and only the finest premium ingredients and top-shelf liquor.” Morcus says the bar’s fresh lime margarita is also superb.
Morcus’ overriding vision for the new Hog’s Breath Inn is to take the very best of the spirit of the place that Mr. E created, preserve it, restore it and revitalize it so we link the past. “There has been a lot of buzz around town since we started the remodel. We must preserve and enhance the legacy and spirit of the restaurant’s place in the legacy of Carmel—bringing it into the present and ensuring that it lives well into the future.”
By all appearances, it seems as though Mr. E would approve of Lee Morcus’ stewardship of his onetime favorite hangout.
The Hog’s Breath Inn is located on San Carlos between Fifth and Sixth in downtown Carmel. For more information, visit www.hogsbreathinn.net or call 831/625-1044.