Menus - Spring/Summer 2023

In goodspirits

SPRING/SUMMER 2023

KROBAR founder Stephen Kroener had grandparents who were moonshiners and bootleggers in Alabama, and his father founded Silver Horse Winery in Paso Robles [8]

SPRING/SUMMER

Winter was long this year, with enough cold and rain to make drought-weary Central Coast residents ready for some hot, dry weather again. After being stuck inside during the chillier months, it’s time to head out and about—drink a little, eat a lot, and be social. Our Spring MENUS publication is here to help you choose a location for libation and/or a seat to eat. This bi-annual guide will take you from central Santa Barbara County to the northern edge of San Luis Obispo County, stopping at distilleries, wineries, breweries, farm stands, restaurants, and more along the way. Find your next happy place or discover an old favorite with the Spring/Summer 2023 issue of

The Central Coast Guide to All Things Food and Drink

PUBLISHERS

Bob Rucker

Alex Zuniga

COVER DESIGN

Alex Zuniga

COVER PHOTOGRAPHY

Jayson Mellom

ADVERTISING REPS

Drew Gilmore

Katy Gray

Jennifer Herbaugh

Kimberly Rosa

Lee Ann Vermeulen

ASSISTANT

PRODUCTION MANAGER

Eva Lipson

GRAPHIC DESIGN

Mary Grace Flaus

Ellen Fukumoto

Ikey Ipekjian

Eva Lipson

OFFICE/ADMIN

Michael Antonette

Michael Gould

Patricia Horton

Cindy Rucker

DISTRIBUTION

Jim Chaney

NEXT ISSUE Fall/Winter 2023–24

Reservation Deadline September 28, 2023 Published October 2023

klondikepizza.com

ROADKILL

Reindeer Sausage, Pepperoni, Salami, Italian Sausage, Canadian Style Bacon

DENALI

Pepperoni, Salami, Sausage, Mushrooms, Black Olives, Bell Peppers, Onions

KLONDIKE

Real Alaskan Reindeer Sausage, Bell Peppers, Onions

HOT STUFF

Louisiana Hot Sausage, Jalapeños, Onions

BUFFALO STYLE CHICKEN

“Buffalo Style” Secret Sauce, topped with Spicy Grilled Chicken, Red Onions, Cheddar Cheese, and a sprinkle of Parsley

CHICKEN CORDON BLEU

Sauced with Ranch Dressing and topped with Mozzarella Cheese, Canadian Style Bacon, Grilled Chicken, Red Onions, Swiss Cheese, and Parsley

GARLIC CHICKEN

Garlic Sauce, Grilled Chicken Breast, Minced Garlic, Red Onions, and Parsley

BBQ CHICKEN

Tangy Sweet BBQ Sauce, Grilled Chicken Breast, Red Onions, and Parsley

Join

Club on our website for special deals!

I wonder what‛s in that Barcode?

PROSPECTOR BAKED SANDWICH

Pepperoni, Onions, Bell Peppers, Mozzarella, Mayo, Cheddar Cheese

GRILLED CHICKEN CORDON BLEU SANDWICH

Ranch Dressing, Swiss Cheese,Canadian Style Bacon

KLONDIKE GOLD BURGER

Topped with Cheddar and Jack Cheese

KLONDIKE SALAD

Crispy Greens, Mandarin Oranges, Red Onion Rings, sliced Almonds. Served with our secret recipe Sweet ’n Sour Dressing

DoorDash Delivery in Santa Maria

Cafe Runner Home Delivery in Arroyo Grande

WINE TASTING

THE SKY’S THE LIMIT

One of our finest spirits, made with over 14 botanicals:

2022 Gold Medal

Butterfly Pea Gin

Distillery Tours

Spirit Flights

Craft Cocktail Bar

Food

GIN · VODKA · BOURBON · RYE · MALT WHISKEY

Award Winning Spirits: GOLD in 2022!

FEATURED DISTILLERY KROBAR CRAFT DISTILLERY

High spirits & seasonal cocktails

By Crystal Ship

Locally distilled spirits and crafty cocktails aren’t the only adult-themed treasures on the menu at KROBAR Craft Distillery this spring.

You’ll also find alcohol-infused ice cream.

KROBAR Malt Whiskey-infused espresso ice cream teams up with chocolate syrup, bananas, and whipped cream for a Mocha Monkey Malt. The Honey Moon brings you KROBAR OG Gin-infused coconut melon ice cream with basil, honeydew, cantaloupe, and whipped cream. Vanilla bean and saffron ice cream infused with KROBAR Vodka meet caramelized peach slices and whipped cream for a Peaches & Cream.

Fun, festive offerings are only part of what the local distillery has in store for the sunny days ahead. Founder and owner Steve Kroener said KROBAR’s 100 percent American single malt whiskey will soon join their lineup of award-winning vodkas, gins, and whiskeys.

“I’m very happy with how it turned out. It’s delicious,” he said. “This has been in barrels for two years, but I’ve been working on it for three.”

A special Lucky Day Whiskey, a collaboration with Central Coast Brewing (CCB), will get released when KROBAR and CCB open The Hub on Monterey Street, which is planned for late spring. Expect cornhole, lounge chairs, pinball machines, coffee, food, and fire pits, in addition to educational tasting areas for each KROBAR and CCB as well as a large U-shaped bar that can hold almost 80 seats.

“It’s going to be the largest bar in the county if it all works out well,” Kroener said.

Bartenders will serve up KROBAR spirits,

classic cocktails, and crafty beverages, including mocktails such as the Alligator Floatie—cantaloupe and honeydew syrup, lime juice, and Fever-Tree sparkling lime and yuzu soda with a pink peppercorn sugar rim.

At The Hub, you’ll also be able to grab ready-to-drink cocktails on tap and cocktails in the can, something Kroener said has been on his mind for quite some time. The first on the canning line will be KROBAR Kaffir Lime Vodka and soda, followed by Kaffir Lime Vodka, watermelon, and soda.

“I’ve always wanted to do it, I just haven’t had the time,” he said. “With Cal Poly right there, the summertime coming, and people asking for it, The Hub is the perfect spot to showcase it.”

Celebrating the warmth of longer days, KROBAR’s seasonal cocktail menu features spirit-forward creations with a special twist. Swig a Coconut Cowboy—coconut-infused KROBAR Straight Bourbon, Koloa Kaua’i Macadamia Nut and Hazelnut Liqueur, and sarsaparilla-vanilla-cardamom bitters in a cedar-smoked glass—a Queen of Hearts—KROBAR Limoncello with fresh lemon juice, pink peppercorn honey, Yes Cocktail Co. Ginger Citrus Mixer, and a pink peppercorn sugar rim—or a Pink Cadillac—KROBAR Premium Orange Gin with fresh lemon juice, Yes Cocktail Co. Hibiscus Rose Mixer, Bangin Bitter Co. Elderberry Bitters, and lavender bitters.

For food options at The Hub, expect KROBAR’s simple-yet-delicious menu to carryover from its spot on Higuera with some added favorites. Kroener’s infamous 24-hour brisket is on deck, as are tacos, smashburgers, and more. ❉

BY THE NUMBERS CLASSICS*

*We welcome custom orders, too!

THE NUMBER ONE

Chicken strips and BBQ sauce with jack cheese, steamed hot with lettuce, tomato, red onion and ranch dressing on a soft French roll

THE AMBER

Roast beef, ortega chili, pepper jack cheese, heated with mayo, mustard, lettuce, tomato, S&P on a soft French roll

THE TURKEY VEGGIE

Turkey, herb cream cheese, avocado, with mayo, mustard, lettuce, sprouts, tomato, red onion, cucumber, Italian dressing and S&P on a wheat roll

ITALIANO

Ham, dry salami, Mortadella, Provolone cheese with garlic mayo, mustard, lettuce, tomato, red onion, oil and vinegar, S&P on a sourdough roll

BLT&A

Bacon, lettuce, tomato, avocado with red onion and mayo on sliced sourdough

MEAT LOVERS

Thinly sliced BBQ'd tri-tip and pepper jack cheese steamed and stuffed into a sourdough roll –ask for BBQ sauce or salsa, your choice

THE GOBBLER

Turkey, jack cheese and cranberry sauce with lettuce and mayo served on sliced sourdough

Ask about our breakfast burritos (till 1 pm)

WE DELIVER

Mon–Fri 10am–2pm ($30 minimum) OPEN Mon–Fri 8am–5:30pm Sat & Sun 9am–5:30pm

30 years @ Osos & Leff Streets in San Luis Obispo

Order online: gussgrocery.com

Fast casual breakfast & lunch eatery located in an 1800’s historic farmhouse in San Luis Obispo

Farmhouse Egg Sando

Carnitas Scramble

Barn Tacos

Farmhouse Avo Toast

Butcher Tacos

Ron’s Caesar · Tuna Sando

Turkey Sandwich

Roast Beef Sandwich

Bonetti Burrito

Lemon Poppyseed Waffle

Green Goddess Salad

Bonetti Burger

SANTA MARIA

(805)354-7214

560 BETTERAVIA RD. SANTA MARIA, CA 93454

NIPOMO

(805)929-2915

110 MARY AVE #1 NIPOMO, CA 93444

WITH OVER 40+ SELF-POUR TAPS AND AN INNOVATIVE SPIN ON THE CLASSICS

-TAPPETIZERS

-S ALADS

-BURGERS

-SANDWICHES

-STEAK -FISH

-PIZZAS

-PASTAS & MORE!

PISMO BEACH

(805)556-3636

750 PRICE ST.

PISMO BEACH, CA, 93449

THE ORIGINAL California Style PIZZA SINCE 1958

PIZZERIA AND CRAFT HOUSE

PIZZAS | W INGS | BAR BITES | SANDWICHES | CALZONES | SALADS | DESSERTS & more!

VISIT ONE OF OUR CENTRAL COAST LOCATIONS

Developing culinary skills

By Bonnie Clyde

Teaching culinary students how to flip an omelet or make mayonnaise from scratch along with other cooking fundamentals is one of Chef Lee Gottheimer’s favorite parts of being a culinary arts instructor at Allan Hancock College.

“The good thing about Hancock is that it’s focused on job placement and is a very practical program. We’re not learning high-end, fine dining; we’re learning the basic skills,” Gottheimer said. “Once you know the fundamentals, you can work in any kitchen and cook at home.”

Gottheimer is one of five professional chefs teaching at Hancock’s Culinary Arts and Management program where students can pursue careers in the hospitality, tourism, and recreation industries. As someone still working in the industry, Gottheimer brings his own experience into the classroom to teach students cooking techniques and how to make staple dishes and sauces.

“The programs are great because coming from the Santa Ynez Valley, everyone needs help and everyone is looking for employees to come work there. With the Hancock program growing, it’s a great place to learn and start a career,” he said.

Students can pursue an associate’s degree in culinary arts and management and transfer to a four-year program. It also offers certificates in baking, catering and event management, food production supervision, and restaurant management. Recently, the program partnered with the Santa Maria Joint Union High School District to provide concurrent enrollment for high school seniors to complete three

classes that will go toward their degree, Program Coordinator Ron Lovell said.

“They are getting the very best experience with people in the industry that are teaching the classes,” Lovell said.

The program has been running and growing since 2002 with 130 college students enrolled and 78 high school students in concurrent enrollment, he said.

“The interest in culinary arts and the hospitality industry is growing by leaps and bounds. We’re very excited to prepare students for a great career,” Lovell said.

Hancock’s enrollment fees are set by the state at $46 per unit for California residents; the culinary arts and management program requires about 57 units (about $2,600) to receive an associate’s degree.

“There are a lot of culinary schools in California that closed down because they were very expensive. Some of these culinary schools are over $30,000 a year; our students can take our classes for little or no cost,” Lovell said. “Our program is a lot more comprehensive, not only with cooking and baking, but the management and accounting classes that are going to help them secure a higher paying job.”

Overall, Lovell said he hopes students find a passion for cooking and feel prepared for many aspects of the culinary world when they begin their careers.

“I really want the students to enjoy making food for the rest of their lives. They’re going to be eating and cooking anyway, and I want them to do it in a way that’s enjoyable and healthy,” he said. “If they can have a career doing it, that’s even better.” ❉

PHOTO COURTESY OF ALLAN HANCOCK COLLEGE

PROFESSIONAL DEVELOPMENT: Chef Lee Gottheimer teaching his students in the Allan Hancock College Culinary Arts and Management Program.

y r H C E strawberry field salad

T IC BBQ for

Both locations open at 11am daily to fill all your BBQ lunch and dinner needs!

ENTREES

TRI-TIP SANDWICH

Hand-trimmed certified Angus tri-tip, perfectly seasoned and grilled over a red oak pit. Served on locally made artisan sourdough or French roll with homemade salsa or BBQ sauce.

CHICKEN SANDWICH

Thinly sliced grilled chicken breast, topped with sauteed red onion, melted jack cheese. Served on ciabatta bread with our homemade salsa, BBQ or cilantro lime creme sauce.

PULLED PORK SANDWICH

Slow-roasted pork shoulder. Served on a locally made ciabatta roll with our homemade cilantro garlic BBQ sauce.

LINGUICA SANDWICH

A locally made Portuguese-style sausage, grilled and served on an artisan Frech roll with sauteed peppers and onions.

PIT PLATE

TRI-TIP CHICKEN

PULLED PORK

Served with garlic bread and your choice of a second side.

SLIDERS

TRI-TIP | CHICKEN

PULLED PORK

CANDIED BACON TRI-TIP

Served on a mini sourdough roll with your choice of sauce.

BBQ CHEF SALAD

Locally farmed mixed greens, red onions, peppers, crumbled blue cheese, bacon, and hard boiled eggs. Served with housemade ranch, blue cheese or roasted garlic vinaigrette dressing.

STRAWBERRY FIELD SALAD

Locally farmed mixed greens topped with crumbled Gorgonzola chesse, fresh strawberries, candied pecans and dried cherries. Served with blush wine vinaigrette dressing.

ADD MEAT TO YOUR SALAD: CHICKEN OR PORK

TRI-TIP

SIDES

FRESH-CUT FRENCH FRIES

Fresh-cut potatoes with sea salt.

COWBOY CORN PIE

A savory family recipe with diced jalapeños and cheddar cheese.

SANTA MARIA PINQUITO BEANS

Locally farmed pinquito beans, prepared ranch style, with bacon, ham and spices.

APPLE-CUCUMBER-JALAPEÑO COLE SLAW

A lightly dressed California version of this classic BBQ side.

GARLIC BREAD

Locally made artisan roll dipped in butter and topped with a Parmesangarlic blend.

BEER & WINE

POUR BY THE OUNCE!

SELF SERVE TAPS

FEATURING CRAFT BEER, WINE & CIDER

DRINKS

FRESH STRAWBERRY

LEMONADE

HAND-SCOOPED MILKSHAKES & MALTS

VANILLA, STRAWBERRY, CHOCOLATE CHOCOLATE-BACON, CHOCOLATE-STRAWBERRY

ROOT BEER FLOAT

SOFT DRINKS

PSA Brunch is still brilliant!

Brunch. The brilliant concept which allows us freedom of choice in a judgment free zone; an easy solution to the conundrum when you want to meet up with your friends, but Logan doesn’t eat eggs, Parker is gluten-free, and Riley has afternoon plans with their kids. It also allows us to squeak a bit more ‘social time’ into our weekend while still taking care of the ever-growing to-do

LUNA RED

Pre-pandemic, Luna Red was known as the place for weekend brunch in downtown SLO. Some of our locals still think that and have been sharing the good word (thank you, for that!!) because the calls continue weekly with the same question: “I heard you serve Saturday Brunch may I please make a reservation?”

San Luis Obispo

NOVO

We are thrilled that we can finally say YES. Brunch is back at Luna Red!

Every Saturday and Sunday, from 10am to 3pm you can now officially add the colorful, sun-soaked Luna Red patio back to your brunch rotation The menu features brunch favorites with a classic Luna twist, like Eggs Benedict with your choice of our housemade chorizo, duck confit, or almond pesto; all served on our housemade gluten-free arepas LunaRedSLO.com

San Luis Obispo

Beautiful creekside ambiance, friendly and attentive service, a wide selection of menu options, refreshing cocktails, and locally roasted Coastal Peaks coffee all keep Novo's sprawling patio buzzing every Sunday from 10am-2pm

NovoRestaurant.com

726 Higuera Street, Downtown SLO

Almond-Avocado Pesto Benedict on Masa Arepa (gluten free)

Housemade Beignets (gluten free)

Stefono’s Sapori D’Italia

Famous Tastes Of Chicago

Now In Nipomo!

Famous Chicago Dog • Al Capone Jumbo Dog

Maxwell Street Style 12” Polish

Mike Ditka Jumbo Spicy Polish

Jumbo Spicy Chili Cheese Dog

John Gotti Jumbo Spicy

Famous Chicago Italian Beef • Famous Italian Sausage

Combo Italian Beef Sausage • Pizza

Italian Meatball Sandwich • Beef Bowls

Tri-tip Italian Dip • Pastrami Italian Dip

Greek Gyros (beef, lamb or chicken)

HOMEMADE

Gelato & Italian Ice

Mon-Sat 11am-7pm (Closed Sunday) CALL ORDER AHEAD FOR PICK-UP

(805) 202-8863 • 330 W. Tefft St., Nipomo stefonostastesofchicago.com

FEATURED RESTAURANT CHINA GOURMET

Authentic Chinese food in Paso

By Crystal Ship

Meat and vegetables hit the bottom of a hot wok, sizzling into China Gourmet’s dining room on a recent Thursday. The scent is intoxicating.

“We cook a little bit differently,” owner Jack Chen said. “We have all sizzling.”

Whether it’s Hong Kong-style seafood, that classic Szechuan-style spice, or the balance of Hunan-style sour, the Chinese restaurant in Paso Robles’ extensive menu tries to have a little something for everyone’s palate.

Since 1992, Chen’s spot has been dishing out delicious to local residents and tourists alike. More than 30 years on, he said, the menu has to cater to both those who have been eating at China Gourmet for three decades and those who might be new.

Now Serving Fries & Onion Rings! CHINA

“Some families have been eating here for four generations, and we don’t want to limit them,” he said.

Pan-fried noodles, fried rice, crispy walnut shrimp, sweet and sour pork, and General Tsao’s chicken are menu staples at any Chinese restaurant—and you will also find them on China Gourmet’s menu. But Chen also ensures that he serves up more than a few unique specialties.

Order half a Peking duck with crunchy, crispy skin and soft buns or one of the Hong Kong-style clay pots. You can get garlic spinach and prawns, braised fish with tofu, eggplant and crispy pork, or go big with the Twin Dragon Clay Pot combo of lobster and roasted pork.

China Gourmet’s sizzling black pepper beef comes out sizzling with strips of

beef and chunks of bell pepper and green onions marinating in a signature black pepper sauce that’s mildly hot with an intense flavor. The aromatic triple salute chicken hits all the senses with basil, garlic, and fresh ginger root.

Menu items are cooked with 100 percent vegetable oil, but they can prepare any dish without salt or oil, upon request, and Chen said the chefs are happy to accommodate any dietary restrictions that guests might have.

If you’re looking for the perfect thing to pair with all of that food, Chen packed China Gourmet’s wine list full of local favorites, California standards, and hits from around the world.

The restaurant recently added a Las Vegas-style wine cellar, complete with stainless steel, glass doors, and 24/7 climate control. In it, you’ll find Chen’s own label—Ming’s Well (find out more at mingswell.com) cabernet sauvignon, pinot noir, and chardonnay from the west side of Paso—as well as other Central Coast wines. These include Parenthesis Syrah from Santa Maria’s Indigene Cellars as well as Tobin James’ zinfandel, Anarchy’s Furious Muse, Cass Winery’s GSM, and Halter Ranch’s Ancestor from Paso Robles.

The wine list also boasts more than 20 rieslings that run the gamut from dry to sweet. Riesling, Chen said, is one of the best wines in the world for Chinese food. The versatile wine can help your palate out when it’s been put through the ringer with those spicy, sweet, and sour elements we all love. ❉

153 Niblick Road, Paso Robles · TheChinaGourmet.net

805-238-9229 · @jackschinagourmet

WINE & BUBBLES CRAFT BEER AMAZING FOOD

LIVE MUSIC

Everyone is spoon fed at some point.

FEATURED RESTAURANT THOMAS HILL ORGANICS

Chef owner Lisa Espy

Thomas Hill Organics introduces new changes that still honor its roots

By Polly Smart

Downtown Paso Robles’ Thomas Hill Organics has new owners for the first time in 14 years.

Award Winning

Best South Coast Restaurant and Fried Chicken Serving since 2015

Dinner Wednesday, Thursday, Sunday 4–8pm Friday, Saturday 4–9pm

Snack Hour Wednesday– Sunday 4–5pm

“We started our careers as teens in the industry, and are both classically trained; we each bring over 25 years of experience to Paso Robles and the Central Coast wine region,” said coowner Lisa Espy. “We want to keep the integrity of using local products from local producers.”

Late last year Espy and her husband Mike took over Thomas Hill Organics from founder Debbie Thomas. They already have new happenings in the pipeline.

For starters, their wine bar is open Friday and Saturdays, with more days to come as summer approaches.

“Our wine bar features some of the finest Central Coast wines. Winemakers/ owners will start guest pouring in April,” Espy said. “We want to showcase smaller boutique vineyards because it matches what we do.”

Thomas Hill Organics hopes to open the wine bar for at least four days a week.

Patrons can enjoy a glass of local wine and grab food, too, whether it’s small bites, tapas-style, or from the full menu. No reservations are needed. Espy recommended keeping up with the winemakers featured every weekend through Thomas Hill Organics’ Instagram (@thomashillorganics) and Facebook pages.

Thomas Hill Organics is also upping its monthly wine dinners.

Typically four to six courses paired with curated wines, Espy used to host them once a month under Thomas’s ownership. Now the Espys want to raise that number to at least twice a month, bringing in small, independent owners and winemakers.”

“We also want to include live music and the arts,” she said. “Our events are typically by ticket purchase, and the restaurant limits seating to 50, maintaining an intimate atmosphere. We seat someone from the winery or the industry at each group table, so it’s an experience.”

Under the Espys’ leadership, the food menu is getting a revamp too. The chefs included more options that are catered to vegetarian and vegan diets. Espy said that these dishes are created with intention, not mere substitutes of meat dishes that are made vegetarian by simply removing the meat component. Thomas Hill Organics’ menu now changes every month and highlights seasonal fare.

“The house staples, such as herb and cheese biscuits will always be offered. In-season items such as black cod that’s in season now and wild mushrooms that are available from the rain,” Espy said. “Our wine dinner with Pelletiere [Estate Vineyard and Winery in Paso Robles] in August will be Italianfocused because they specialize in Italian grape varietals. It’s a wonderful time for peaches and tomatoes.” ❉

Also available:

• Two additional buildings to choose from – Park Plaza & The Convention Center

• Venues for large weddings/ quinceaneras and parties for up to 800 people

• SM Fairpark is easy for guests to locate and close proximity to hotels

The FountainPavilion is a beautifully remodeled facility at the Santa Maria Fairpark

• Intimate receptions & parties for 50 to 250 people

• Very accommodating packages

• Reasonable rental rates

• Warm paint color & wood flooring to accommodate your vision for the special occasion.

Mama’s Meatball is the neighborhood’s favorite cozy Italian restaurant, located conveniently inside the Creamery Marketplace, a retail destination in downtown San Luis Obispo. We offer authentic, homemade Italian dining and catering with slow-simmered sauces and fresh, locally sourced ingredients. As part of our authentic Italian dining experience, we prepare some of our signature dishes such as our famous Fettuccine Alfredo at your table. It can’t get any fresher than that!

THE CONCEPT

“Mama,” Chef Nico’s Mom, is our pastry chef. She started baking when she was a little girl in Italy, the traditional way—by hand. She continues whipping up baked goods by hand for nearly 53 years. Because for her, there is no other way!

The word Mistura brings together the essence of Peru, a vision of its people and cuisine, a wondrous blend of cultures of priceless heritage. Our Mistura is a modern Peruvian restaurant that is as lively as the country and biodiversity it celebrates. Mistura captures the multicultural spirit of Peru, combining its native Incan and Pre-Columbian culinary heritage with the Italian, Spanish, Japanese, and Chinese influences that embody the country’s flavorful cuisine. Mistura is an authentic tribute to the diversity of Peruvian food, proposing familiar yet unexpected and adventurous flavors.

About Mama!

Chef Nicola Allegretta

BANQUET ROOM · PRIVATE DINING · CATERING

ENJOY OUR FULL BAR AND COCKTAILS

ReseRvations: 805-927-4175

Since 1999 on 788 Main Street, Cambria

Redefining Rural Community

By Crystal Ship

Find an authentic farm-to-table experience in the middle of one of San Luis Obispo’s newest housing developments off Madonna Road.

Opening in late 2023, SLO Ranch Farms and Marketplace will bring more than 15 vendors together, selling artisan cheeses, baked goods, gourmet coffee, sushi, handmade and vintage goods, a craft brewery, farmers’ market, and more to local residents and visitors just five minutes from downtown SLO.

One of the first vendors to announce it was moving in to SLO Ranch Farms off of Froom Ranch Way, Vintage Cheese Company, specializes in open-vat, handcrafted cheeses made with the help of century-old recipes. Its range of cheeses include cow, sheep, and goat milks aged to perfection.

“Our SLO Ranch creamery will allow everyone access to viewing the cheeses that are made on a daily basis,” said Ryan Davis, president of the cheese company. “We want our creamery to be a fun place where residents can come and build a charcuterie board or gift baskets with local cheeses, nuts, and candies, or just pick up some fresh warm cheese curds out of the vat.”

The creamery is joined by Lucy’s Coffee Co.—with specialty drinks, homemade syrups, and bagels; The Hangout—which will sell curated vintage and handmade artist goods; in addition to a local brewery, pet store, ice cream, a French bakery, sushi bar, and other yet-to-be announced food, drink, and retail spots.

With nearly 40 acres of prime organic agricultural farmland adjacent to SLO Ranch Farms and Marketplace, produce from the organic farm will be available

for purchase from the neighborhood market on site. Merchants will be able to grow their own crops to use at their location. Community garden plots will be available for rent for San Luis Ranch and other residents. Nearly 3 acres of the farms will be dedicated to interactive family-friendly crops such as pumpkin patches, hayrides, a corn maze, and berry picking, along with a dedicated petting zoo with local livestock.

Jacob Grossman, who is overseeing the entire project, said Coastal Community Builders is beyond excited to bring the family-owned center to life.

“We feel it will be the heartbeat of south San Luis Obispo and a wonderful amenity for the community that will offer an amazing variety of eating, shopping, and entertainment in a family-friendly environment.” Grossman said. “No where else in this area will you see this type of center connected by 40 acres of organic farming. There will be a little something for everyone. With an array of indoor and outdoor seating, fire pits, beautiful views, and a small stage, it will be a great gathering place for the whole family.”

SLO Ranch Farms and Marketplace was part of the San Luis Ranch community vision from the beginning, giving the development’s almost 600 homes a central gathering place to meet, shop, relax, enjoy some music and a fresh drink, and partake in the Central Coast’s agricultural heritage. If you’re looking for a spot to sell your wares, Coastal Community Builders is still looking for a handful of select vendors. Interested? Reach out to Jason Hart with Hart Commercial Real Estate at (805) 481-9010 or jason@hartcre.com. ❉

Tasting Room

WINE TASTING in Northern San Luis Obispo County

CaliPaso Winery

Surrounded by beautiful landscaped gardens and framed by hundreds of acres of lush vineyards, CaliPaso offers a unique setting that highlights Paso Robles’ natural beauty. The Inn is an intimate boutique-style hotel with a Tuscan flavor. Make the most of the outdoor terraces during champagne receptions or al fresco dining surrounded by perfectly manicured gardens and Oak trees. Experience CaliPaso wines over a meal at our restaurant – a great way to celebrate, mark a special occasion, or catch up with friends all while enjoying your favorite wines.

4230 Buena Vista Drive, Paso Robles 805-226-9296 • calipasowinery.com

Chronic Cellars

The concept of Chronic Cellars came about during the harvest in 2004. We had used the term “The Chronic” to describe likable objects before, but we had never considered it a suitable descriptor for wine. One evening we laughed about the idea of a wine that targeted a casual lifestyle. From dream to reality, our first wines went public in 2008. Stop by and try our handcrafted wines in a fun and casual atmosphere.

2020 Nacimiento Lake Drive, Paso Robles · Open daily 10am-5pm chroniccellars.com · 805-237-7848

CAMBRIA

Madeline’s Cellars Wine Tasting Room

For more than 20 years, Madeline’s in Cambria has catered to wine lovers by serving wines from small-production boutique wineries of the Central Coast as well as hardto-find vintages from around the world, including our premier Madeline’s Cellar wines created with Jeff Branco. Come visit Madeline’s and find our well-stocked tasting room full of what you just can’t get in the larger groceries and discount stores. Visit our award-winning restaurant next door for delicious wine pairings, too!

788 Main Street, Cambria · Hours: Open daily 11am-5pm madelinescambria.com · 805-927-4175

Madeline’s on Moonstone

CAMBRIA

New on Moonstone Beach Drive – Madeline’s Cellar superbly hand-crafted, varietal wines are now available for tasting in a new wine bar located in the beautiful Cambria Shores Inn. Enjoy Madeline’s very own vintages with a stunning view of the Pacific right outside the door, or order a Madeline’s picnic lunch and a bottle of wine and walk to your favorite spot on this scenic stretch of the PCH.

Tasting Room & Picnic Supplies • Cambria Shores Inn, 6276 Moonstone Beach Drive, Cambria OPEN DAILY: 11am-8pm Fri, Sat & Sun; 3-8pm Mon-Thurs • 805.927.4175

PASO ROBLES

Sculpterra Winery & Sculpture Garden

Now featuring a fine portfolio of ultra premium wines, fine art, and a multi-million dollar sculpture garden that greets guests and makes for a memorable wine-tasting experience. A portion of the proceeds from the sale of Sculpterra wine are donated to “His Healing Hands,” a medical missionary foundation created by Dr. Frankel and other doctors that sends medical missionary teams short-term trips all over the world to care for the most needy under-privileged peoples on all five continents.

5015 Linne Road, Paso Robles · Visitor Hours 10am–5pm · Enjoy Tasting & Art Any Day sculpterra.com · 805-226-8881

Shale Oak Winery

PASO

ROBLES

Award-winning wines, stunning architecture, nestled in a beautiful, sustainable oasis. Just off Highway 46 on Oakdale Road in Paso Robles, our Architectural GOLD LEED Certified Tasting Room and SIP Certified Vineyards make Shale Oak a genuinely unique place among Paso Robles wineries. Our sustainably landscaped patio offers an oasis to listen to live music as you try our award-winning blends and single varietals crafted in limited quantities by our winemaker, Curtis Hascall. In addition, Shale Oak is a dog-friendly facility.

3235 Oakdale Road, Paso Robles shaleoakwinery.com · info@shaleoakwinery.com

HARMONY

MOONSTONE BEACH

HARMONY CHAPEL

CAMP NATOMA GREEN VALLEY VIEWING POINT

PASO ROBLES

PASO ROBLES

Eberle Winery

Make reservations for a variety of tastings at Eberle Winery in Paso Robles. Enjoy a Vineyard Deck Tasting with panoramic views of the Estate Vineyards. Elevate your experience with a Reserve Tasting on the Vineyard Deck Cellar Club Lounge. Or book a VIP tasting in the Eberle Caves Grotto. Reservations come with a Cave Tour. Walk-ins welcome so come enjoy a glass/bottle on the Oak Knoll deck or with the Godfather himself, Gary Eberle! One of the Originals, One of the Best!

3810 E Highway 46, Paso Robles · Open 7 Days a Week 805-238-9607 · eberlewinery.com

Mystic Hills Vineyard

Mystic Hills Vineyard is a boutique, family-owned vineyard nestled in the beautiful rolling hills outside of Paso Robles. Owner Joel Cox is an Academy Award-winning film editor who brings his professional and creative love of film to his wine. Joel, Judy, and their family focus on sustainability while creating a unique tasting experience.

Hoyt Family Vineyards Tasting Room

Visit Hoyt Family Vineyards downtown Paso Robles tasting room. Enjoy its cool vibe, chillax, sip impressive wines by the flight, by the glass or by the bottle, all lovingly made from grapes grown all the way from the Malibu Coast to the Central Coast. Adventurous? Make an appointment to visit our westside ranch at 2015 Township Road in Paso Robles, tour the vineyard, pet the goats, all while you enjoy delicious wine and breathtaking views. Our wine pairs best with friends.

Downtown Tasting Room: 1322 Park Street, Paso Robles · Hours: Thurs-Sat 12-8pm Sun 12-5pm hoytfamilyvineyards.com · 805-369-1092

SAN MIGUEL

Red Soles Winery & Distillery

From the first crush in 2004, award-winning duo Randy and Cheryl Phillips have enjoyed the “dust to vine to barrel” process. Together they run the business of crafting rich and complex wines, proud that each varietal in their line-up is 100% Estate grown. Come on out to Miracles Ranch in the heart of Willow Creek District for premium wine and spirits.

11

79550 Watkins Lane, San Miguel · Tasting by appointment only 805-610-1099 · info@mystichillsvineyard.com

PASO ROBLES

STANGER

“No live music, no entertainment, no food, no fun–just ultra-premium wines!” Owner Roger Janakus, STANGER descendant from France’s Alsace region, is known for his reserve wines from the “Willow Creek District” of Paso Robles. Acclaimed by wine critics alike, STANGER reserve wines are a must on any wine tasting “to do” list. Come to the “Old World Style” tasting room at the Creston House (Vacation Rental) where the owner or winemaker is often there to make your visit a memorable one.

5225 Hwy 41 (at Creston Road), Paso Robles · OPEN 7 days a week by chance (arrive at the gate and call) or by appt. Call 805-238-4777 to open gate · StangerVineyards.com

3230 Oakdale Road, Paso Robles • info@redsoleswinery.com

Open daily 11am–5pm • 805-226-9898 • redsoleswinery.com

PASO ROBLES

Vista Del Rey Vineyards

CELEBRATING OUR 27TH ANNIVERSARY!

Get off the beaten path and experience many styles of Zinfandel, Barbera, Zin-bera, and more, while enjoying a panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Enjoy gourmet food products, private-label goodies and Oliveto olive oils, as well as gems, minerals, fossils, and jewelry.

Open most Sundays 11am to 5pm, special event weekends and weekdays by appt 7340 Drake Road, Paso Robles · 805-467-2138

PASO ROBLES

PASO ROBLES

Central Coast Wine Tasting

Autry Cellars

Autry Cellars is proud to be one of the tiniest wineries and licensed distilleries on the central coast of California. We produce wines, brandies and grappas made from over 15 different varietals. Get an intimate sense of the winemaking process as you view tanks, barrels, and press on your way to the tasting room. Enjoy award-winning wines inside or on the outside deck with great views.

5450 Edna Road, San Luis Obispo Hours: Open by appointment only · 805-546-8669 · autrycellars.com

FOXEN Vineyard & Winery

Terroir-driven wines of elegance and balance since 1985. The winery and our two tasting rooms feature Pinot, Chardonnay, Rhône and Bordeauxstyle wines. Call for reservations today.

Brick Barn Wine Estate

At Brick Barn Wine Estate, “we make the wines we love and grow the grapes that inspire us.”

Taste unique wines like Albariño, Vermentino and Cabernet Franc.

Live music and no reservations required.

795 West Hwy 246, Buellton · Open daily 11-7pm 805-686-1208 · IG: @Brickbarnwineestate

BUELLTON

SOLVANG Lucas & Lewellen Vineyards

Lucas & Lewellen Vineyards is a family-owned winery located in the heart of “Sideways” country in Santa Barbara County. We farm 380 acres of estate-grown, hand-picked grapes located in 3 different microclimates. Lucas & Lewellen Vineyards was voted “The Best Tasting Room in the Santa Ynez Valley” by readers of The Santa Ynez Valley News.

7600 & 7200 Foxen Canyon Road, Santa Maria · Tastings available by reservation foxenvineyard.com · 805-937-4251

Rancho Sisquoc Winery

Celebrating 50 years of estate grown and produced wines in Santa Barbara County, we invite you to visit and taste the magic. We grow 16 noble varieties on our two estate vineyards and produce both single varietal wines and red classic blends. Situated at the end of a winding country road on the Foxen Canyon Wine Trail, you will be greeted by friendly and knowledgeable staff and beautiful grounds.

PRESENT THIS AD FOR 2-FOR-1 WINE TASTING!

6600 Foxen Canyon Road, Santa Maria · Open Mon–Thurs 10am–4pm, Fri–Sun 10am–5pm 805-934-4332 · ranchosisquoc.com

AVILA BEACH

Sinor-LaVallee Estate Wines

Sinor-Lavallee produces wines with integrity from our estate, Bassi Vineyard, which is farmed organically with biodynamic inputs. Our tasting room in Avila Beach, serves these wines by the flight, glass, or bottle inside the tasting room or on the Shuck Shack patio which serves fresh, “shuck your own” oysters and a thoughtfully curated menu of caviar service, bread service, cheese and charcuterie, and rotating specials.

550 First Street, Unit A, Avila Beach · Hours: Open 7 days a week 12-6pm 805-459-9595 · sinorlavallee.com

1645 Copenhagen Drive, Solvang · Open daily from 10:30am to 5:30pm Open later on Fri and Sat · www.LLwine.com · 805-686-9336

SAN LUIS OBISPO Saints Barrel Wine Bar

Saints Barrel Wine Bar is located in downtown San Luis Obispo and offers local and international wine tasting experiences, light bites, live music, and so much more! Inside or creekside, come see what makes Saints Barrel the space to taste on the Central Coast.

1021 Higuera Street, San Luis Obispo · Hours: M-W: 4-9, Th-Sat: 3-11 Sun: Open for Events SaintsBarrel.com · sarah@saintsbarrel.com · 805-439-1929

SAN LUIS OBISPO

Wolff Vineyards 24 Years of Winemaking

Wolff Vineyards is certified sustainable and located on 125 acres with sweeping views of the Edna Valley. The vineyard is one of the first established in the Edna Valley, planted in Chardonnay, Pinot Noir, Syrah, Petite Sirah, Riesling and Teroldego. Everyone will feel at home in our inviting tasting room and garden. Enjoy a picnic lunch, and a vines-to-wine experience, surrounded by the vineyard and our artisan winery.

6238 Orcutt Road, San Luis Obispo · Hours: Open daily 11am-5pm 805-781-0448 · wolffvineyards.com

SAN LUIS OBISPO

SANTA MARIA

SANTA MARIA

Ragged Point offers beautiful private accommodations and creative gourmet dining in an unparalleled garden environment while treating its guests with that “Million Dollar View” overlooking the dramatic coastline of the gateway to Big Sur. It has also become a popular location for special occasions such as weddings, receptions, meetings, seminars, and parties.

A SAMPLING OF OUR MENU

BREAKFASTS

Lox Plate Beet-cured salmon, capers, sliced tomato, red onion, and hard-boiled egg, with a toasted bagel and dill cream cheese.

Breakfast Parfait Layers of fresh berries, strawberry yogurt, plain yogurt, and chunks of crunchy granola.

Crunchy French Toast Two slices of thick brioche bread, dipped in batter, coated with corn flakes, and cooked a golden brown. Served with warm maple syrup and your choice of bacon or sausage.

California Veggie Scramble Mushrooms, onions, tomatoes, spinach, peppers, and garlic, topped with Monterey Jack cheese and avocado. Served with breakfast potatoes, fresh fruit, and toast.

Big Sur Omelet Bay shrimp, spinach, mushrooms, and Swiss cheese, topped with sliced avocado. Served with breakfast potatoes, fresh fruit, and toast.

APPETIZERS

Hoisin Ribeye Skewers Grilled Snake River Farms Kobe Ribeye, peppers, onions, mushrooms, tomato. Glazed in hoisin with a spicy peanut dipping sauce.

Shishito (V) Sesame blistered shishito peppers, ponzu, sake, Asian Persillade, toasted sesame seeds. Lightly Torched Oysters Oysters on the half shell lightly torched, tomato-caper relish, grated horse radish, lemon, chervil.

Crab Cakes Breaded lump crab cakes, Cajun remoulade, avocado cream, pickled vegetables.

Wild Mushroom Bisque Creamy forest mushroom bisque, topped with leeks, crème fraiche, and toasted pine nuts.

ENTRÉES

Halibut Roasted California Halibut, melted leeks, curried butternut squash puree, shitake broth.

Ribeye Grilled Copper Ranch ribeye roll with blue cheese brulee, hassleback potatoes, grilled jumbo asparagus, bourbon & smoked almond demi glaze.

Chicken Achiote Achiote roasted airline chicken breast, roasted poblano and corn risotto, sautéed spinach, pineapple-red chili gastrique.

Lamb Oven roasted Miso-Mustard glazed rack of lamb, citrus scented forbidden rice, and sesame-honey green beans.

Tofu-Garlic Soba Noodle Crispy tofu, sautéed vegetables, soba noodles tossed in garlic-soy sauce. Green onion, shredded cabbage, and toasted sesame seeds.

Seafood Pappardelle Diablo Jumbo prawns, clams, pappardelle pasta, cherry tomato, green peas, roasted corn, onion, cilantro, chipotle cream sauce, cotija cheese.

SPECIALTIES

Fish & Chips

Steamed Clams Manila clams, prosecco, butter, garlic, lemon, roasted poblano, cherry tomatoes, shallots, fresh basil, ciabatta toast points.

Chicken Pappardelle Diablo Grilled chicken breast, pappardelle pasta, cherry tomato, green peas, roasted corn, chipotle cream sauce, diced onion, cilantro, cotija cheese.

Falafel Fried chickpea patties, baby arugula, heirloom tomatoes, shaved red onion, cucumber, toasted pine nuts, with curried coconut milk yogurt, tahini paste, and warm pita pockets.

Something for everyone

By Crystal Ship

When he was 7 years old, Carlos Torres started helping his father in the family’s fast takeout Chinese restaurant in Santa Barbara.

“I would always stand on top of the milk crate and take people’s orders,” he said. “I did that for a really long time.”

Although the family lived in Santa Maria, Torres traveled down the coast every weekend with his father, eventually starting his own Santa Barbara-based restaurant in 2015. Beginning as a ghost kitchen, Torres would work at his dad’s place until 9 p.m. and then work at Late Night Munchiez until 2 a.m., serving anyone who worked the graveyard shift.

“I learned everything I know from my dad,” Torres said. “He had his restaurant; I had mine.”

That ghost kitchen became a brickand-mortar, which Torres sold in May 2022. He was able to purchase a house on the Central Coast, and started looking for another spot to dish up food. Torres found that place on Halcyon in Arroyo Grande, where he opened up Munchiez 805 in early 2023.

Open until midnight, serving a mix of diner classics, Munchiez also has TVs all around the restaurant for your sportsviewing pleasure.

“I like to make good food and I like to have an environment where people can come hang out, have a couple of beers, watch some TV, and chill,” Torres said. “When people are in there, eating, and enjoying my food, it’s the best feeling. … Anybody could go eat anywhere, but the fact that they’re going to my restaurant and eating there, that’s a good feeling.”

Munchiez biggest sellers are the Dragon Noodles—which Torres described as Thai drunken noodles with a Munchiez twist—and the East Side Boogie: two Angus patties, thickcut bacon, cheddar cheese, grilled onions, and chipotle aioli served on a brioche bun.

Torres said the initial success of both the noodles and the double patty burger in Santa Barbara made him want to add that to the new menu. He did the same with plenty of other favorites.

Full of American eats with an Asian flare, Munchiez 805 has something for every hunger. Quesadillas, teriyaki bowls, burgers, sandwiches, pastas, salads, and fries pepper the menu with enough variety to keep regulars going back for more. You can get your fries animal style or with chili cheese, barbecue chicken, buffalo chicken, garlic chicken, bacon cheese, or mango chicken, tri-tip, or shrimp habanero.

There’s mac and cheese, mac and cheese balls, and Hot Cheetos mac. Don’t forget the Baja Tacos with your choice of beer-battered shrimp or fish, topped with pickled cabbage, avocado, and chipotle aioli. And if you’re looking for dessert, look no further than a half dozen or a dozen deep fried Oreos.

Torres said Munchiez also has an extensive beer and wine list, is open late, and hosts live music performances every other week.

“When I first started, we were doing like nine orders a day, and now we’re doing 100, which is crazy,” Torres said. “It’s gotten pretty big, and I’m blessed.” ❉

C-Boy Burger and Fries

Luxury Seafood By The Bay

885 Embarcadero

Morro Bay

Open Fri & Sat 11am–9pm Mon, Wed, Thur & Sun 11am–8pm

Reservations: 805.225.1769

@kickersinmorrobay

BAYSIDE CAFE

In the MORRO BAY STATE PARK

- LUNCH -

HOMESTYLE HAMBURGER

1/3 lb. choice ground beef on a brioche bun.

“CATCH OF THE DAY” SANDWICH

Charbroiled filet of fish on a wheat bun.

TRI-TIP BEEF SUB On a French roll.

CLUB SANDWICH

Ham, turkey, bacon on toasted whole wheat bread.

TUNA SANDWICH Dawn’s tuna salad on wheat bread.

CRAB CAKE SANDWICH

Rock crab cake on a whole wheat bun.

FISH & CHIPS - Beer battered & crispy.

CHARBROILED SALMON

CALAMARI STRIPS

Squid strips in seasoned breading.

SPINACH SALAD

Tossed with almonds, dried cranberries & feta cheese, with a sweet, tangy, house-made dressing.

CAESAR SALAD

Original Caesar salad. You may add chicken, blackened or charbroiled salmon, or shrimp.

CALIFORNIA CLAM CHOWDER

Bayside Cafe clam chowder topped with our Bayside Cafe spicy, green chile soup.

BURRITOS, TACOS, TOSTADAS & ENCHILADAS

- DINNER -

Served with rice pilaf & vegetables.

SHRIMP SCAMPI

Capers, lemon, garlic, tomatoes, green onions, with white wine butter & a dash of cream tossed with linguine.

SEAFOOD PASTA

Scallops, clams, shrimp, lobster & assorted fresh fish in light mushroom basil cream sauce. Tossed with linguine.

COQUILLES ST. JACQUE

Puff pastry topped with mushrooms & large scallops sauteed in sherry & cream. Served with rice pilaf.

BLACKENED AHI

Pan seared served with ancho cream sauce, garlic mashed potatoes & vegetables.

GRILLED MANGO SPRING ROLLS

Served with Asian dipping sauces.

BAYSIDE STEAMERS

Clams, mussels, crab claws, scallops, lobster, & shrimp with white wine, lemon, & green onion. Enough for two.

TENDER SLOW ROASTED TRI-TIP

Served with garlic mashed potatoes, with vegetables & creamed horseradish sauce.

CHICKEN MARSALA

8 oz. boneless chicken breast topped with marsala mushroom cream sauce served with garlic mashed potatoes & vegetables.

FRIED BRIE SALAD

A wedge of breaded, deep-fried Brie on top of mixed greens, with fresh fruit, and candied pecans, served with balsamic vinaigrette.

SCALLOPS ON FRIED GREEN TOMATOES

Topped with spicy scallion aioli.

Desserts Made In-House

10 State Park Rd., Morro Bay

Bayside Cafe is open 7 days

Monday-Wednesday: LUNCH ONLY 11am-3pm

Thursday-Sunday: LUNCH 11am-3:30pm DINNER 4pm-8pm (805) 772-1465 baysidecafe.com

Spirit of San Luis

WHERE THE LOCALS EAT

A local connection

By Crystal Ship

King trumpets, lion’s mane, oyster, and shiitake mushrooms from Mighty Cap Mushrooms fill at least one glass cooler door at the Avocado Shack in Morro Bay.

Store owner Michael Wolfe said Paso Robles mushroom grower Chris Battles runs the cleanest greenhouse he’s ever seen in his life—and Wolfe’s been checking greenhouses out for decades as your friendly local produce guy.

“And they’re certified organic on top of that,” Wolfe said. “He’s a great guy to be growing your stuff.”

Wolfe also carries produce from Arroyo Grande greenhouses where SLO Grown Produce coaxes tomatoes, cucumbers, peppers, basil, and more to life. Stocking the yellow brandywine, Cherokee heirlooms, red slicers, and others, Wolfe sings farmer Phillip Langston’s praises, adding that SLO Grown’s Lone Oak Olive Oil is delicious as well.

Although avocados are wonderful and almost a year-round sight at the Avocado Shack, the local connection to thoughtfully grown, clean, fresh fruits and vegetables from specialty producers is what makes it so great. And that’s been Wolfe’s goal since the beginning. He opened his dream shop in 2019 after working as a produce manager in local grocery stores for 20 out of his 40 years in the produce business, starting in Los Osos at William Bros. in 1983.

Ensuring that he knows every farmer personally and understands the way they grow their produce is exactly how Wolfe likes to do business. Keeping those contacts as local as possible means that the Avocado

Shack is packed with high-quality gems picked and delivered on the same day. They stay fresh for longer than they would in a traditional “big box” grocery store and with a lower carbon footprint, too.

He points to Green Gold Organic Farms out of Arroyo Grande, which provides the Avocado Shack with tasty micro-greens, as another good example of an operation trying to do things right. The broccoli, pea, and sunflower micro-greens Green Gold delivers come in a compostable, plant-based container.

“They know it’s expensive, but they’re doing it. They’re walking the talk,” Wolfe said. “I like authentic people like that, not talkers.”

Stepladder Ranch and Creamery, Wolfe said, is also a great local company that’s making it work.

“We’re big on Stepladder,” he said. “We carry their cultured butter—it’s unreal.”

He recommends sautéing some Mighty Cap Mushrooms with that cultured butter for a meal that’s out of this world.

You can also find a variety of Stepladder cheeses on hand, such as the fresh chèvre and the Big Sur—a cow and goat’s milk triple crème with a bloomy, vegetable ashcoated rind. Stepladder raises goats in the hills outside of Cambria and sources local cow’s milk for the handmade, artisan cheeses it makes on-site.

“They’re one of the last dairies in the county to do cheese. I just fell in love with the place and the way they’re making cheese,” Wolfe said. “And I just think they’re incredible human beings. It’s a huge success story for the area.” ❉

Since 2005

SLO Wine & Beer Co. adds bites through Wicked Garden Cuisine

By Polly Smart

Eating and sipping now go together at SLO Wine and Beer Co.

For the first time beginning last August, thirsty patrons can also fill their bellies with offerings from Wicked Garden Cuisine—a food truck parked behind SLO Wine and Beer.

Conceptualized by SLO Wine and Beer owner Scott Harrison and with a menu designed by chef Stan Kelly, Wicked Garden dishes out 14 unique items to San Luis Obispo. Guests visiting SLO Wine and Beer can order food inside and receive full service.

“The name is based on old vines in vineyards. Before they’re cut, they’re twisted trees and have a wicked look to them,” Kelly said. “They’re spooky but in a good way.”

Originally from Philadelphia, he moved to SLO from Los Angeles while looking for a change of scene. Kelly wanted to run a food truck after working in restaurants for most of his career.

“I like the environment here,” he said. “The people are nice, and I’ve lived here for two years. My wife also teaches in Atascadero.”

Kelly has some standout dishes from his creative menu.

“My favorite recipe is our jerk chicken tacos,” he said. “I’ve been using it since the mid ’90s. I want to offer ethnic flavors like from the Caribbean and West Africa, that’s beyond the Mexican and Asian food you get in SLO.”

The jerk chicken tacos come with a lime-curry dressing and a Napa cabbage, pear, apple, and jicama slaw. The slaw and dressing also feature in Wicked Garden’s fish tacos. Kelly also highlighted his beef sliders that are paired with onion jam and gorgonzola cheese, and he has another recipe close to his heart too.

“Our fried chicken sliders use my mother’s recipe,” he said. “It’s Southern style and only uses buttermilk and seasoned flour.”

Wicked Garden is open Tuesday to Saturday from 11 a.m. to 8 p.m. While the food truck works in partnership with SLO Wine and Beer, it also offers private catering. The general public can enjoy its fare at special events too. Every other Wednesday in April, SLO Wine and Beer will host Songwriters at Play—an evening dedicated to live music. Kelly’s food is also available on April 12 at an open mic night and on a rosé wine tasting event on April 18. Visit Wicked Garden online at wickedgardencuisine. com to keep up with its menu and rotating events. There, Kelly also shared his mission.

“As a kid, I loved visiting relatives in South Carolina, watching them weave their way around the kitchen fascinated me,” he wrote. “I knew from a young age that I’d grow up to be a chef and share my love of ‘Low Country’ foods. Food is a universal language that should be shared with everyone.” ❉

Our chicken is cooked to perfection and then smothered in our secret blend of spices and our signature “Kick-it-UP-Sauce” to give it that perfect kick of heat.

FEATURED RESTAURANT KICKER’S

Capturing a vibe

By Crystal Ship

Walk into Kicker’s in Morro Bay and you’ll find a place that stands out from all the other seafood spots lining the Embarcadero.

Oysters stare at customers who sit on the other side of the glass at the oyster bar, every seat in the house has an ocean view, and neon lights bounce off wood grain floors and walls, while reggae bumps out of the speakers. Kicker’s is a vibe, an emotion—and that’s exactly how owner Roger Sharp wants it.

“We’re going to make you feel a little bit different than you would at most of the places in Morro Bay,” he said. “We’ve got a slight edge, are a little more lighthearted.”

But seafood is the star of Kicker’s show, starting with that oyster bar.

Five to six varieties from the East and West Coast—including Morro Bay’s Grassy Bar and Pacific Gold oysters— wait for their turn to get plucked off the ice they’re packed in. Slurp them down by the half dozen or dozen; get them baked, roasted, or broiled; or ask for one of Kicker’s special oyster shots. You can throw back a briny little guy with champagne, mango lime, tequila, bloody Mary, michelada, or spicy tomatillo.

Kicker’s substantial menu, which will eventually include breakfast, details 23 beers on tap; bluefin carpaccio; whole crabs and lobsters; seafood pastas and seafood cocktails; sandwiches, burgers, and tacos; and, of course, fish and chips.

“If we don’t have fish and chips on the menu, it’s going to be a problem,” he said with a laugh.

Since Kicker’s opened on Feb. 8, though, its lobster roll has reigned supreme.

Sharp said they keep it simple, highlighting the delicate, sweet meat.

“We’re using 100 percent lobster claw and knuckle meat. Very simple but very tasty, served warm,” Sharp said. “Warmed in garlic butter, and that’s all that’s on it: garlic butter, lobster, and a nice roll.”

The seafood restaurant is Sharp’s second spot in Morro Bay—he purchased Blue Sky Bistro not too long ago—and the newest member in the family of restaurants that Sharp helms. Born and raised in Paso Robles, Sharp got his start serving Avila Beach customers with a churro cart when he was 16. He eventually expanded and started doing local festivals before graduating up to county and state fairs across the country.

“I sold everything under the sun,” he said.

His first brick and mortar restaurant was Good Ol’ Burgers in Paso Robles, then he added Big Bubba’s Bad BBQ, and Tortilla Town. Although he still travels to a handful of fairs, Sharp said COVID-19 forced him to focus on SLO County, and Morro Bay, he said, is a town that suits him.

“It’s hard to beat being on the water. It’s very peaceful with a lot of tourists, and I kind of like that feeling,” Sharp said. “It fits right into my entertainment background with fairs.”

With each of his restaurants, Sharp said, he develops concepts based on what he believes people want, what he thinks would work, and focuses on creating an environment with quality food and a modern, vibrant mood.

“I give you my best,” he said. ❉

CRAFTED BURGERS

Fresh USDA, All Natural 1⁄3 Pound Burger, Served with Lettuce, Grilled Onions, Tomato, and Boss Sauce, Have it on a Fresh Baked Bun or Lettuce Wrapped

BROOKS BURGER

Lettuce, Tomato, Onion, and Boss Sauce

BLACK AND BLEU

LOCALS FAVORITE Cheddar Cheese, Choice of Toppings and Boss Sauce

SIGNATURE BURGERS

A Selection of Our Favorite 1/3 Pound Burger Creations!

Bacon, Bleu Cheese, Grilled Onions, Lettuce, Tomato, Boss Sauce

BROOKSY BBQ

Applewood Bacon, Gourmet Onion Rings, Grilled Onions, Lettuce, Tomato, Colby Jack Cheese, BBQ Sauce

BACON JAM Bacon Jam, Cheddar Cheese, Lettuce, Grilled Onions, Tomato, Boss Sauce

CALIFORNIA KID

Avocado, Bacon, Lettuce, Grilled Onions, Tomato, Ranch, Pepper Jack, Topped with Roasted Jalapeño

MAKE IT A COMBO Add Fries & a Soft Drink

SANDOS & SUCH

BIG BIRD Chargrilled Chicken, Grilled Onion, Avocado, Applewood Bacon, Lettuce, Tomato, Colby Jack, and Boss Sauce on Sourdough

BLACK BEAN BURGER

Black Bean Patty, Spring Mix, Tomato, Avocado, Cilantro Aioli on a Fresh Baked Bun

TRI TIP SANDWICH

Sous Vide Sliced Tri Tip on a Fresh Baked Bun w/BBQ Sauce

CRISPY CHICKEN

Our Chicken Filet breaded in Panko then golden fried, served on a Fresh Baked Bun with Lettuce, Tomato, Red Onion, Colby Jack Cheese, w/Honey Mustard

BEVERAGES

We Proudly serve a wide variety of COKE selections

SIGNATURE SHAKES: Vanilla - Chocolate - Strawberry - Cookies and Cream

CRAFT BEERS ON TAP

CANNED & BOTTLED BEERS

BROOKS CIDER • WINE

220 Five Cities Drive (805) 295-6817

@brooksburgerspismo

GOLDEN STATE

Bacon, Gourmet Onion Rings, Fried Egg, Lettuce, Grilled Onions, Tomato, Cheddar Cheese, Boss Sauce

SHROOM BURGER

Sautéed Mushrooms, Grilled Onion, Swiss Cheese, Lettuce, Tomato, Boss Sauce

BROOKS SALAD

Fresh Romaine, Tomato, Shredded Cheese, Bacon, Egg, Avocado, Mushrooms, Red Onion, Choice of Dressing: Ranch, Balsamic, or Honey Mustard

+ Add Chicken Breast, Hamburger Patty, or Chicken Strips FOR THE KIDS

Burger, Chicken Strips, or Grilled Cheese with Applesauce, Choice of Tots or Fries, and comes with a 16oz drink.

SIDES

FRIES • TOTS

GOURMET ONION RINGS SWEET POTATO FRIES SIDE SALAD

BrooksBurgersCA.com

SAN LUIS OBISPO

134 Tank Farm Road

(805) 439-3093

@slobrooksburgers

EATING CLEAN MADE EASY

Ryan Hernandez is the chef and owner of Clean Machine Meals. With more than 15 years of cooking experience, he has worked and been the sous chef/ chef of a few big restaurants on the Central Coast: Villa Creek and Thomas Hill Organics in Paso Robles, and Sidecar in San Luis Obispo, just to name a few. Ryan has a passion for food that tastes great but doesn’t impact your health negatively. He wants to take care of all your meal planning and prepping, so you can spend more time doing the things you love with the people you love and less time cooking and washing dishes. Eat well!

FEATURED RESTAURANT HEMINGWAY’S STEAKHOUSE

Stylish, elegant, high-quality steakhouse

By Crystal Ship

There is only one spot in SLO County where you can find a tomahawk steak and a seafood tower: Hemingway’s Steakhouse in downtown Paso Robles.

Hemingway’s took over the old McClintock’s, remodeling the space from floor to ceiling.

“The entire restaurant is kind of a Gatsby theme, it’s all black and gold and it’s absolutely beautiful,” owner Jennifer McNeal enthused. “The bathrooms are dripping in marble, the faucets and sinks are all gold… it’s the nicest restaurant on the Central Coast, I would proudly say.”

Executive Chef Robert Reeves and Sous Chef Bradley Spence keep guests satiated with the finest cuts of wet- and dry-aged A5, Japanese, and American Wagyu; USDA prime; and wild game. Diners can even take a peek at the aging process from the dining room.

The best cuts are hand-selected from each vendor, McNeal explained, doing their due diligence to ensure Hemingway’s Steakhouse serves only the highest quality of meats and seafood.

· Fully cooked and ready to eat · 100% gluten, soy, dairy, & refined sugar-free

· Convenient pickup locations from Paso Robles to Santa Maria

· Fresh new menus weekly

$5 OFF with code “MENUS”

Their filet mignons, ribeyes, New Yorks, and tomahawks take a trip beneath the 1,500-plus degree broiler while being cooked to the temperature of preference and seared to perfection.

The Ernest Hemingway-inspired steakhouse does more than just steaks: It serves up the freshest seafood with a local catch of the day including oysters and mussels, and its own unique take on clam chowder—made with full clams, so the shells open as the chowder cooks, giving the soup a richer look and flavor.

The impressive seafood towers are one of a kind: two tiers of gold-hammered

bowls full of mussels, clams, oysters, lobster tails, and crab legs with a crab cocktail on top.

“Hemingway’s Steakhouse aspires to create the finest experience for their guests by combining the highest quality of steaks and seafood with exceptional service in a stylish and elegant atmosphere,” McNeal said.

She added that the restaurant aims to capture the best of the man Ernest Hemingway, an avid hunter and fisherman, who loved drinking wine and living his life to the fullest: “He was the original most interesting man in the world.”

Bar Manager Quintin Ruiz pays tribute to the novelist and world traveler by stocking wines from around the world as well as local favorites, craft beers, and the finest spirits, curating a unique Hemingwayinspired cocktail menu. They have proudly kept the original bar beautifully intact, where the bartender climbs a movable staircase to retrieve your favorite top-shelf spirit of choice.

Upstairs, Hemingway’s boasts a 1920s ballroom for special events that will accommodate up to 200 guests and host at least one comedy show per month. Catered by the restaurant, the show menu offers a glimpse of the delicious options prepared by Hemingway’s kitchen, including steak, shrimp and other small plates.

McNeal said the restaurant has been doing great since it opened last summer, something she attributes to the quality of her staff.

“I’m so humbled and so grateful for my employees,” she said. “I just feel really, really blessed because they are the backbone of this whole restaurant.” ❉

House Favorites

SPICY PETEY BIRD Garlic Cream Sauce, Chicken Breast, Sausage, Red Onion, Topped with Fresh Grande Mozzarella Cheese, Hot Honey and Arugula

PAT’S PIE Salami, Bacon, Meatballs with Red Sauce, and Grande Mozzarella Cheese

TOM’S OVER THE TOP Pepperoni, Meatballs, Sausage, Bacon, Onions, Roasted Red Peppers, Pineapple, Garlic, and Grande Mozzarella Cheese

805 CHICKEN CLUB Chicken, Bacon, Ranch Drizzle with Red Onions, Jack, and Cheddar Cheese

Our Bar – R Bar

By Crystal Ship

It’s been a year since Shiloh Flagg took over Kay’s Orcutt Country Kitchen from her mom, Kaylynn Tims.

While everyone misses Kay— customers, staff, and her daughter included—the Orcutt staple now opens earlier, at 7 a.m.; serves breakfast and lunch seven days a week; and is starting to dish out a little something extra: Booze.

“I felt like it was needed,” Flagg said. “Though I wanted a bar since I was young, adding the license to Kay’s was my guy’s initial idea. In fact, he [Jared Biely] had a vision, and built the entire bar!”

Kay’s Country Kitchen is currently pouring a big selection of adult beverages from a beautiful bar that seats 10 comfortably, in the back room. The bar leans towards top shelf alcohol with a few of the greats like Clase Azul, Tito’s, Glenlivet, and Knob Creek to name a few. The bar also carries eight great local beers on tap!

Flagg said she has big plans for the restaurant’s side dining room, which also happens to be the original location of Kay’s.

“That’s where all the food was cooked, and where everyone sat. That was the original kitchen,” Flagg said, adding that with a few tweaks, it will eventually become R Bar. “When Kay’s shuts down after lunch, R Bar will be open.”

R Bar has been a part of Flagg’s longterm plan since she was young.

“When I was younger, maybe around 21 or so, I wanted a bar. I was very much entrepreneur-minded at that age. That is actually when I started my business plan for a bar, and it was called R Bar.” she said. “So 18 years ago, when I wanted a bar, I wanted R Bar. I wanted a cowboy bar.”

She envisions a classic bar with a country

casual feel, good bartenders, great cocktails, and a small-scale food menu highlighting fresh, farm-to-table ingredients. As with everything at Kay’s, it will be a positive, upbeat place with that familiar feel.

Flagg has worked at Kay’s off and on since she was 17 and her mother purchased the Orcutt Country Kitchen. Filled with family, food, and regular customers, Flagg’s two younger sisters also worked at the restaurant and Flagg’s father and brother remodeled and built Kay’s to what it is today. Together, the family made the diner what it is, from the menu items to the community atmosphere—and neither one of those things has changed in the last year.

The orange juice is still fresh-squeezed, the coho salmon is wild, and the biscuits are made from scratch, just like everything on the breakfast and lunch menu. And the same amazing cooks are cooking it up every day.

“We have really been trying to focus on making sure that our service and our food is just a 10 every time,” Flagg said. “You know you’re going to get the value and the consistency at Kay’s.”

Along with that consistency, Kay’s keep regulars excited about what’s new and different with daily specials like slow-cooked brisket; top sirloin prime cut and eggs; and pulled pork, carne asada, or salmon tacos.

“Some people eat there every day besides me, and I want those people to know I’m going to give you something new to try,” Flagg said. “If they want to come up with their own special, they can. If we have the ingredients, we do it.”

Kay’s serves breakfast and lunch seven days a week from 7 a.m. to 2 p.m. Check their website to stay updated on R Bar’s progress. ❉

Bon Temps Breakfast with Fried Green Tomatoes

Cajun Pecan Pain Perdu & Pancakes

Faitdodo with Andoulie Sausage Shrimp Jambalaya with Cornbread

Sweet Treats

Loaded Shakes

• Chocolate Peanut Butter

• Peanut Butter • Chocolate Banana

Signature Set Ups

Pick from Fries-Tots-Half/Half-Sweet Potato Fries

Honey Garlic Steak

Buffalo Chicken Ranch

Lemon Chicken Bacon

BBQ Bacon Chicken Ranch

Steak & Shrimp

Steak Nacho

Chili Cheese

BBQ Bacon Steak

Lemon Garlic Shrimp

Sausage Gravy Bacon

Steak Fajita

Chicken & Shrimp

Mom’s Marshmallow Sweet Potato Fry or build your own!

Funnel Cake Fries

• Powdered Sugar & Strawberries

• Powdered Sugar & Apples

• Powdered Sugar

• Cinnamon Sugar Floats

• Root Beer, Coke, Dr. Pepper

Banana Splits

Hand Scooped

Ice Cream