With the sting of an herb and brine of the sea, Justin Cogley’s food at Aubergine at L’Auberge Carmel captures the Central Coast outside. Ocean mists and forest floors. His palette is largely the surrounding land and it clearly influences his work. And just as oranges, reds, violets, and blue swirl together during a Carmel sunset, flavors blend seamlessly in strong focused dishes. Naturalist, without masking ingredients, it also draws much from across the Pacific.