Menus - Spring/Summer 2024

Fun times, good food

Experience the world of luxury seafood

Come to the embarcadero in Morro Bay to see why Kicker’s is the perfect spot to make memories with friends and family

We’re pining away for some fun in the hot sun and waiting for warmer weather, although we might be waiting a while. Either way, we’re de nitely ready to shake o those winter blues and get out of the house. With options that run the gamut from wineries and dive bars to eclectic farmers’ market fare and Michelin-rated dining options, the Central Coast might be one of the best places to explore from a food and beverage standpoint. Our annual Spring/ Summer Menus covers it all, highlighting the best spots to stop, shop, eat, and drink in the rolling hills and along the water from Santa Ynez to San Miguel and everywhere in between.

FEATURED MARKETPLACE SLO RANCH FARMS & MARKETPLACE

Gardens of Avila at Sycamore Mineral Springs Resort

San Luis Obispo Coastal Community Builders

Showcasing SLO through food

San Luis Obispo

By Bonnie Clyde

Coastal Community Builders founder Gary Grossman created SLO Ranch Farms and Marketplace to be more than just a shopping center, Jacob Grossman said.

handmade and vintage goods, a craft brewery, and farmers’ market to visitors and local residents just five minutes from downtown SLO.

San Luis Obispo

The 32,000 square-foot center just off Madonna Road includes the rehabilitation of the 1890 Dalidio ranch, which will be featured as historic preservation on the site, he said. Alongside the old residence, 40 acres of the property are dedicated for tenants’ use.

Marisol at The Cliffs Pismo Beach

“We want to create an experience where our tenants can grow their own crops and use it in their restaurants and create a true farm-to-table marketplace,” Grossman said. About 3 acres of the farm will be dedicated to family-friendly experiences such as a pumpkin patch, a corn maze, hay rides and a petting zoo. Visitors will also have the chance to harvest their own berries and pick their own flowers while exploring the center or they can rent their own plots to grow their own produce. A portion of the acreage will also be dedicated to 4H where families can raise their animals closer to home.

The

There are roughly 17 tenants in food and beverage providers, with a few gearing to open their doors this summer—including Paso Robles Brew, Pardon My French Bakery, Negranti Ice Cream, SLO Ranch Market, and Lucy’s Coffee.

“I don’t think there will be anything like this around San Luis Obispo County. I think we’re going to have a unique experience,” Grossman said. “It’s not a typical shopping center, it’s really a destination, which is exciting to me. I also think that creating a legacy of preserving our history of the ranch is something unique and something I’m proud and excited to showcase.”

Vintage Cheese, a creamery that will make cheese, Collective Candle Bar where people can make their own candles, a pet store, a sushi restaurant, and other storefronts are scheduled to open their doors later this year.

SLO Ranch Farms and Marketplace will also become the first home to Shekamoo Grill, a Persian kabob and Persian food catering company that does pop-ups and regularly attends the SLO Thursday Farmers’ Market.

The indoor-outdoor design includes a large patio with a stage area so people can get their food and drinks, bring them outside and enjoy the SLO County sunshine, live music, and each other’s company.

“You should come to SLO Ranch because one I think there’s something for everybody, and two I think it’s going to be a lot of fun. Three I think we have an incredible mix of vendors who are offering unique fresh farm to table products and it’s going to be delicious food and fun stuff for people to do,” Grossman said. Δ

— Bonnie Clyde

PUBLISHERS

Bob Rucker

Alex Zuniga

COVER DESIGN

Alex Zuniga COVER

Jayson Mellom ADVERTISING REPS

Katy Gray

Andrea McVay

Kimberly Rosa

Lee Ann Vermeulen

ASSISTANT

Mary Grace Flaus

Ellen Fukumoto

Danielle Ponce

OFFICE/ADMIN

Michael Antonette

Michael Gould

Cindy Rucker

Stephanie West

Jim Chaney

Allan Hancock College Santa Maria

KROBAR Craft Distillery

Kicker's Morro Bay

LIVE MUSIC EVERY WEEKEND 6:30-9:30PM

OPEN:

TUESDAY - FRIDAY: 12PM - 2AM

SATURDAY: 10AM - 2AM

SUNDAY: 10AM - 9PM

MONDAY: NEW! OPEN AT 4PM

673 HIGUERA STREET

SAN LUIS OBISPO

THEMARKSLO.COM

805.439.4400

JOIN THE JAZZ JAM SESSION EVERY 2ND AND 4TH TUESDAY FROM 7-9PM.

ALL AGES WELCOME, BOTH PLAYERS AND LISTENERS!

TACOS TAPAS DRINKS GOOD TIMES GOOD EATS

Bon Temps Breakfast with Fried Green Tomatoes Cajun Pecan Pain Perdu & Pancakes

Faitdodo with Andoulie Sausage Shrimp Jambalaya with Cornbread

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.

Oysters Blue Point Oysters on the half shell, tomato-caper relish, grated horseradish, 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.

Restaurant Reservations

Breakfast Service

8am–11am

• Lunch Service 12pm–4pm

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.

Garlic Soba Noodles (Vegan) Crispy tofu, sautéed vegetables, cabbage, green onions, soba noodles, garlic-soy sauce, 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 Halibut filet, fried golden brown, hand-cut fries, sauce gribiche, and lemon wedges.

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

Pappardelle Diablo Pappardelle pasta, jumbo prawns, cherry tomatoes, green peas, roasted corn, onion, cilantro, chipotle cream sauce, 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.

805-927-5708

• Dinner Service 5pm–9pm

• Please call for winter hours

The Ragged Point Cliff House has stunning views and is a great place for a special event, meeting, party, or celebration

Call hotel reservations 805-927-4502 for more information

www.raggedpointinn.com

Developing culinary skills

By Bonnie Clyde

eaching 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

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.

Spirit of San Luis

WHERE THE LOCALS EAT

Serving Lunch Daily

Dinner Wednesdays - Saturdays

Weekend Brunch

Cocktails

FEATURED MARKETPLACE SLO

Showcasing SLO through food

By Bonnie Clyde

Coastal Community Builders founder Gary Grossman created SLO Ranch Farms and Marketplace to be more than just a shopping center, Jacob Grossman said.

“His vision for the San Luis Ranch for this space was to create a farm-to-table experience for everyone to really showcase the agrarian roots in San Luis Obispo and the old Dalidio Ranch,” said Grossman, the operations manager of the marketplace.

SLO Ranch Farms and Marketplace will bring more than 15 vendors together in the middle of one of San Luis Obispo’s latest housing developments, selling artisan cheeses, baked goods, gourmet coffee, sushi, handmade and vintage goods, a craft brewery, and farmers’ market to visitors and local residents just five minutes from downtown SLO.

The 32,000 square-foot center just off Madonna Road includes the rehabilitation of the 1890 Dalidio ranch, which will be featured as historic preservation on the site, he said. Alongside the old residence, 40 acres of the property are dedicated for tenants’ use.

“We want to create an experience where our tenants can grow their own crops and use it in their restaurants and create a true farm-to-table marketplace,” Grossman said.

About 3 acres of the farm will be dedicated to family-friendly experiences such as a pumpkin patch, a corn maze, hay rides and a petting zoo. Visitors will also have the chance to harvest their own berries and pick their own flowers while exploring the center or they can rent their own plots to grow their own produce. A portion of the acreage will also be dedicated to 4H where families can raise their animals closer to home.

There are roughly 17 tenants in food and beverage providers, with a few gearing to open their doors this summer—including Paso Robles Brew, Pardon My French Bakery, Negranti Ice Cream, SLO Ranch Market, and Lucy’s Coffee.

“I don’t think there will be anything like this around San Luis Obispo County. I think we’re going to have a unique experience,” Grossman said. “It’s not a typical shopping center, it’s really a destination, which is exciting to me. I also think that creating a legacy of preserving our history of the ranch is something unique and something I’m proud and excited to showcase.”

Vintage Cheese, a creamery that will make cheese, Collective Candle Bar where people can make their own candles, a pet store, a sushi restaurant, and other storefronts are scheduled to open their doors later this year. SLO Ranch Farms and Marketplace will also become the first home to Shekamoo Grill, a Persian kabob and Persian food catering company that does pop-ups and regularly attends the SLO Thursday Farmers’ Market. The indoor-outdoor design includes a large patio with a stage area so people can get their food and drinks, bring them outside and enjoy the SLO County sunshine, live music, and each other’s company.

“You should come to SLO Ranch because one I think there’s something for everybody, and two I think it’s going to be a lot of fun. Three I think we have an incredible mix of vendors who are offering unique fresh farm to table products and it’s going to be delicious food and fun stuff for people to do,” Grossman said. Δ

— Bonnie Clyde

In the MORRO BAY STATE PARK

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.

- LUNCH- DINNERBAYSIDE CAFE

CHARBROILED SALMON

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.

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

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

Kick it up a notch

By Crystal Ship

f you’re looking for a fun, fabulous, friendly place on the water in Morro Bay, you don’t have to search very far to find Kicker’s on the Embarcadero. The laid-back California coastal seafood spot kicked up the restaurant scene a notch, helping locals and tourists make memories through laughter, drinks, and delicious delicacies.

With fresh seafood, an oyster bar, an open layout, large windows overlooking the bay, and a focus on hospitality, the new kid on the block is celebrating its first year in business with a vibe you can’t find anywhere else.

Belly up to the oyster bar, featuring at least five varieties from around the globe and right across the water. Grassy Bar oysters have grown in Morro Bay since at least 2009, and although Grassy Bars may be best enjoyed with “just a squeeze of lemon,” if you’re looking for something more, Kicker’s serves up its oysters just about every way you can think of. Shipped in fresh, you can slurp them up by the half-dozen or dozen with a seaweed salad, mignonette, and/or cocktail sauce. Knock back a Kicker’s oyster shooter with choices that run the gamut from michelada to champagne to mango lime. Or pull out your fork and dig into a hot oyster Rockefeller with Hollandaise sauce and bacon.

Bringing in live music on Thursdays and Fridays from a variety of local talent, Kicker’s also sports 24 beers on tap, a litany of local wines, and an LED

wall—the perfect photo opp for visitors and locals alike. Pose with Kicker’s Morro Bay sign and maybe even snag the infamous Morro Rock in the background.

Start your meal with something that’s got it all—a fresh dish filled with salt, spice, and everything nice. Kicker’s Mexican seafood cocktail doesn’t hold back: jumbo shrimp, octopus, scallops, cilantro, onion, tomato, cucumber, avocado, tomato, and fresh lime come together for a party in your mouth.

Of course, it wouldn’t be a seafood spot without fish and chips. And if you’re into that kind of thing, Kicker’s has it with crispy battered cod and French fries served alongside cocktail and tartar sauce.

However, if you’re looking to kick your lunch or dinner up a notch, you really should try the lobster roll, 100 percent lobster claw and knuckle meat warmed in garlic butter and served on a nice soft roll; the crab cakes, succulent chunks of Dungeness crab blended with seasonings and bound together with a light, crispy breadcrumb coating; or the smashed crab and beef melt, a surf and turf style sando that includes 6 ounces of Black angus, a 3-ounce crab cake, lemon dill aioli, provolone cheese, and lettuce, tomato, and onion on your choice of marble rye or sourdough. While you’re there, if you see tiny tacos on the specials board, you should definitely nab a few because your tastebuds are going to need a crispy eggroll shell filled with ahi or crab. You can reserve a spot for a large or small party in advance at morrobaykickers.com, where you can also find a menu. Visit Kicker’s on Instagram @kickersmorrobay and Facebook at facebook.com/kickersinmorrobay. I

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! 570

About Mama!

“Mama,”

THE CONCEPT

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.

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!

Chef Nicola Allegretta

Own Your Own Business Franchise Opportunities

SANTA MARIA (805) 354-7214

560 BETTERAVIA ROAD

SANTA MARIA, CA 93454

NIPOMO (805) 929-2915

110 MARY AVENUE #1 NIPOMO, CA 93444

PISMO BEACH (805) 556-3636

750 PRICE STREET

PISMO BEACH, CA, 93449

MENEDSCENTRALCOAST.COM

ATASCADERO

(805) 788-8767

7935 SAN LUIS AVENUE

ATASCADERO CA 93422

ORCUTT (805) 934-3777

241 S BROADWAY STREET ORCUTT, CA 93455

PISMO BEACH

(805) 295-5151

2131 PRICE STREET

PISMO BEACH, CA 93449

ARROYO GRANDE

(805) 202-2160

1462 E GRAND AVENUE

ARROYO GRANDE, CA 93420

ATASCADERO

(805) 788-8990

7935 SAN LUIS AVENUE

ATASCADERO, CA 93422

VISIT ONE OF OUR CENTRAL COAST LOCATIONS

NEW CHEF. NEW MENU.

H Y P E R L O C A L O W N E R S , C H E F S , A N D I N G R E D I E N T S

N e w E x c i t i n g C u l i n a r y E x p e r i e n c e .

S a m e S t u n n i n g O c e a n V i e w .

B r u n c h & L u n c h • 8 a m - 3 p m

D i n n e r • 3 : 3 0 p m - 9 p m

B a r O p e n L a t e !

F r i d a y & S a t u r d a y u n t i l 1 1 p m

S u n d a y t h r o u g h T h u r s d a y u n t i l 1 0 p m

C o m p l i m e n t a r y V a l e t P a r k i n g

M a r i s o l R e s t a u r a n t a t T h e C l i f f s H o t e l &

L o c a t e d a t 2 7 5 7 S h e l l B e a c h R d , P i s m o

PLANT TO PLATE RESTAURANT

The Gardens of Avila Restaurant proudly brings homegrown and locally sourced ingredients directly to your table. Chef Joshua Jones partners grows and harvests organic vegetables in their 2-acre Chefs Garden just for your culinary delight. Open Everyday 8am - 9pm.

THE BOB JONES TRAIL GETS A NEW PIZZA OVEN!

Stroll over to The Secret Garden for a freshly fired handmade pizza straight out of Sycamore’s new wood fire oven. Secret Garden Open Everyday 10am - 7pm Wood Fired Pizzas Served Starting at 12pm

Live Music at The Secret Garden! Bring your friends, family, and pups to jam out with popular local bands. Scan the QR code for our scheduled events.

Madeline's Cellars Wine Tasting Room

Madeline's on Moonstone

WINE TASTING

in Northern San Luis Obispo County

Shale Oak

Winery

CaliPaso Winery

PASO ROBLES

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

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

PASO ROBLES

Sculpterra Winery & Sculpture Garden

Peachy Canyon

Peachy Canyon is a family-owned and operated winery, located in beautiful Paso Robles. Founded by Doug and Nancy Beckett in 1988, Peachy Canyon has long been praised as a producer of award winning California wines that showcase our respect for the land and our dedication to winemaking.

Experience the fusion of Earth, Art, and Wine at Sculpterra Winery & Sculpture Garden, located in the heart of the beautiful Paso Robles wine country. Sculpterra is the only winery where you will find on-staff artists pouring world-class wine while you admire their and other’s beautiful creations. Visit Sculpterra.com for more.

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

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.

PASO ROBLES

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

Madeline’s on Moonstone

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

TEMPLETON

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.

1480 N. Bethel Rd., Templeton · Open daily 10am - 5pm • Pet Friendly • Picnic areas available peachycanyon.com · 805-239-1918

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

CAMBRIA

HARMONY

HARMONY CHAPEL

Eberle Winery

Currently celebrating 45 years of fine winemaking in Paso Robles, Eberle Winery is one of the highest award-winning wineries in the USA! Complimentary wine tasting and cave tours. Expansive vineyard deck perfect for picnics, weddings and special events. Dog friendly. 40% military and law enforcement discount.

PASO ROBLES

3810 HWY 46 East , Paso Robles · Open 10am - 6pm Daily eberlewinery.com · 805-238-9607

Peachy Canyon

Peachy Canyon is a family-owned and operated winery, located in beautiful Paso Robles. Founded by Doug and Nancy Beckett in 1988, Peachy Canyon has long been praised as a producer of award winning California wines that showcase our respect for the land and our dedication to winemaking.

TEMPLETON

1480 N. Bethel Rd., Templeton · Open daily 10am - 5pm • Pet Friendly • Picnic areas available peachycanyon.com · 805-239-1918

PASO ROBLES

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

PASO ROBLES

Riboli Family of San Antonio Winery

Riboli Family of San Antonio Winery is your one-stop tasting room and bistro conveniently located on Paso Robles’ main road, Highway 46 East. We offer a variety of wine tasting experiences, from hosted wine tastings at our tasting room, seasonal self-guided tastings at our bistro, plus our new VIP Winery Tour and Tasting packages for large groups at our state-of-the-art, certified sustainable, Riboli Family Winemaking Facility and Event Center.

2610 Buena Vista Drive, Paso Robles · Sun-Fri 10am-6pm, Sat 10am-7pm sanantoniowinery.com · 805-226-2600

Vista Del Rey Vineyards

CELEBRATING OUR 28TH 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.

PASO ROBLES

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

Windward Vineyard

PASO ROBLES

Visit Paso’s only exclusively Pinot Noir winery. Home of SLO County’s Winemaker of the Year, Marc Goldberg has 30 years experience producing 100% Estate-grown Burgundian-style Pinot Noir. Our 15-acre vineyard located in the cool, breezy Templeton Gap has proven that Paso Robles CAN make a fantastic Pinot Noir! Join us for a unique vertical tasting of five vintages. Cheese or charcuterie pairings are available. Enjoy a picnic on the patio overlooking the vineyard, or play a game of bocce ball.

1380 Live Oak Road, Paso Robles · Open daily from 10:30am to 5pm 805-239-2565 · windwardvineyard.com

Central Coast Wine Tasting

SAN LUIS OBISPO

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.

SANTA MARIA

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

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.

SAN LUIS OBISPO

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

Uncork New Customers!

Reach Thousands of Food & Drink Enthusiasts with Menus’ tasting room pages!

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.

BUELLTON

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

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.

SOLVANG

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

Wolff Vineyards 25 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

Open the door to a world of eager palates! Menus ’ tasting room pages connects you with thousands of passionate food and drink enthusiasts actively seeking unique tasting experiences. Whether you specialize in exquisite wines, handcrafted spirits, or avorful olive oils, Menus provides the perfect platform to:

Showcase your tasting room: Highlight your o erings, ambiance, and unique selling points with detailed descriptions.

Attract new customers: Reach a targeted audience of local foodies actively searching for tasting experiences in Menus

Boost your brand awareness: Increase your visibility within the thriving food and drink scene.

Drive sales: Entice readers to book a tasting directly through your customized listing.

Email advertising@newtimesslo.com to reserve your space in the Fall/Winter issue or call 805-546-8208.

Find it all at The Hub

f you’re looking for a bar with line dancing on tap, search no further than The Hub on Monterey Street in San Luis Obispo.

Every second Friday of the month, the KROBAR Craft Distillery side of The Hub hosts 805 Line Dancers for a night of boot-scooting boogie with great craft cocktails for those moments between sets. KROBAR founder, owner, and distiller Stephen Kroener said the group is made up of professional and amateur line-dancers, bringing with them some of their fans who attended line dancing at The Grad for many years.

“I can’t believe there’s that many professional line-dancers in SLO,” he said with a laugh, adding that the distillery bar also has trivia and music nights, in addition to a future with karaoke in it. “On jazz nights, people are out dancing, doing their thing, which is kind of fun.”

KROBAR’s large space can accommodate more than a countrified step or two. Kroener said its capacity allows for special events that can hold a “monster event where there’s 200/250 people.”

With the KROBAR Kitchen food truck at the ready to cater and a full bar complete with locally distilled KROBAR spirits, locally brewed Central Coast Brewing Company beer from right next door, and local wines, The Hub can be a place for events both large and small, outside and inside.

“It’s really kind of cool how we have it set up,” Kroener said. “We’ve had a lot of Cal Poly alumni groups come in, and they will book basically one side of our bar … two bartenders, bar backs, full menu … and they’re there for two hours.”

Once the home of Standard Motors Cadillac dealership and Daylight Home and Gardens, The Hub has multiple outdoor areas, cornhole, a mini arcade, at least three bars, and plenty of space to mingle and sit with plans to cozy up the space with a couple of lounge areas. KROBAR Distillery’s on one side of the building and Central Coast Brewery’s on the other, food trucks dish up tasty morsels, and picnic tables are ready for you to spend some fun in the sun.

Shake off the winter with the tropical vibes of KROBAR’s new spring cocktail menu. The tiki-inspired list of adult beverages that will light up your life includes the Watermelon Mistress (Krobar Kaffir Lime Vodka, St. Germain, simple syrup, raspberries, lime and watermelon juices, and charcoal chili salt), the Sea Flower (Krobar Navy Strength Gin, jasmine/orange blossom/ginger syrup, half and half, and atomized jasmine extract), and Rhythm of the Night (Krobar American Single Malt Whiskey, honey, Luxardo Cherry Excelsior, smoked with cherry wood, and paired with grapefruit). Pair a couple of hand-crafted cocktails with something from the KROBAR Kitchen. From a smoked brisket sandwich with KROBAR barbecue sauce, crispy shallots, and aged white cheddar to salads, Brussels sprouts, smoked chicken wings, and ahi tartare, there’s something for everyone.

“Our French fries are delicious,” Kroener said, adding, “My favorite is the smash burger.”

Find the music schedule at my805tix.com. For food and drink menus and more, visit krobardistillery.com. Follow KROBAR on Instagram @krobarcraftdistillery.∆

klondikepizza.com

Serving Good Times ‘n Good Grub Since 1988

SALADS • BURGERS • GRILLED SANDWICHES BAKED and COLD SANDWICHES

ROADKILL

Pepperoni, Salami, Italian Sausage, Canadian Style Bacon, Ground Beef

DENALI

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

HOT HONEY PIZZA

Pepperoni, Onions, Bell Peppers, and a heavy drizzle of our secret Hot Honey Sauce

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

Join the Klondike Gold Rush Club 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

Pasta & Italian Sausage Bowl Fettuccine Alfredo

• 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

• Pastrami Italian Dip

• Beef Bowls

• Tri-tip Italian Dip

• Greek Gyros (beef, lamb or chicken)

HOMEMADE

Gelato & Italian Ice

11am-7pm (Closed Sunday)

CALL ORDER AHEAD FOR PICK-UP (805) 202-8863 •

Garden to Table at the Bob Jones Trail

Not every chef can walk into their personal garden to see what’s available for that day’s menu, but The Gardens of Avila Executive Chef Joshua Jones can.

Two acres of veggies grow across the footbridge from Sycamore Mineral Springs Resort and provide organic produce throughout the property. In March, romaine lettuce was already popping out of the ground and Jones pointed out the spots where sugar snap peas, tomatoes (heirloom, cherry, Roma, and beefsteak), and beets would eventually show their tender leaves. They deploy natural remedies like garlic and cinnamon to keep the pests away, he said while showing off rows of parsley, rosemary, mint, thyme, and cilantro.

“Our garden produces anywhere from one to three cases of romaine every week, as well as a case of tomatoes too. We rarely have to make produce orders from July to September, and almost none in November,” Jones said. “When I got here in August, this place was pumping out produce like nobody’s business.”

With an Italian-Irish-Welsh-Mexican heritage, Jones has been cooking since he was a kid and he describes his style as “a little bit traditional with a French twist.”

“My food is very open to the whole world,” he said. “I can do anything, and I like to do everything.” The SLO County

local started flipping burgers at the Hearst Castle Visitor Center when he was 15, before moving on to Ragged Point and then the Cambria Pines Lodge. Most recently, he was at Vina Robles Winery for five years. He fills his menus with local ingredients from places like the Central Coast Creamery in Paso Robles, Alle-Pia Meats in Atascadero, Morro Bay Mushrooms, Los Osos Ranch, and Pan D’Oro Bakery in SLO. Outside at the Secret Garden, he’s now serving up fresh-fired pizzas such as the Ricottaroni—pepperoni, roasted garlic cloves, house tomato sauce, and ricotta cheese on his nonna’s pizza dough recipe. Inside Sycamore at The Gardens of Avila, Jones is dishing up California coastal fare with a celebratory air. To start, one of the choices is a dish of Morro Bay oyster mushrooms dressed in a Cajun buttermilk beer batter and deep fried. For salads, you can find a pear and goat cheese salad with local arugula tossed in a lemon vinaigrette with dried cranberries, pepitas, and Central Coast Creamery goat cheese. Mains include dishes like the grilled Skuna Bay salmon with a lemon garlic aioli and creamy polenta, roasted carrots, radish, and asparagus and slow-braised short rib served on a bed of creamy mashed potatoes with sauteed baby carrots, English peas and a J. Lohr cabernet beef jus.

Find out more about what’s cooking at sycamoresprings.com/dining.

GARDENS OF AVILA AT SYCAMORE MINERAL SPRINGS RESORT

1215 Avila Beach Dr., San Luis Obispo • sycamoresprings.com

805-595-7365

Best View on the Bay!

Clam Chowder Bread Bowls

Homemade Soups & Gourmet Sandwiches

Steamed Clams

Fish Tacos

Angus Burgers

Pasta Dishes

Hyperlocal Chef Returns to the Central Coast

By Crystal Ship

When Marisol Executive Chef Troy Tolbert walked back into a SLO County farmer’s market for the first time since moving back from Boise, Idaho, he said it felt like coming home.

“It’s so nice, it’s like family,” he said, adding that he’s known some of the farmers for 20 years. “We have a great relationship; they know what I like. They’re willing to plant something different, grow something new.”

The former San Luis Obispo Country Club Executive Chef, who trained at the Culinary Institute of America and learned from farm-to-table entrepreneurs Bradley Ogden and Alice Waters in the Bay Area, has always approached his menus with what’s in season, what’s local, and what’s delicious. So, when he took over the kitchen at Marisol five months ago, his goal was to revamp Marisol’s approach and menu with local ingredients at the forefront.

“We do what I call ‘hyperlocal,’ which is sourcing ingredients as close to your backdoor as possible, and it’s really easy to do it in this area,” Tolbert said. “It’s an exciting area to work in as a chef. It’s kind of a no brainer. Each market you go to, the next day there might be something new that you play with.”

He likes to constantly evolve, pay attention to the details, and reinvent his menu and recipes—something you should do in this area, Tolbert said, with all the fresh produce that’s available.

Marisol works with producers like Bautista Family Farms in Arroyo Grande, Babe Farms in Santa Maria, Sara’s Micro Garden for microgreens and herbs, Mighty Cap Mushrooms in Paso Robles, Mt. Olive Organic

Farm in Paso, and Grassy Bar Oysters in Morro Bay. Tolbert’s team is also producing an in-house rosemary focaccia bread for Marisol using rosemary grown onsite.

He incorporates everything from rustic red chilis to fennel pollen into the dishes with the help of a team of sous chefs that brings talent and bold flavors into the equation. “With the Marisol name, it’s intertwining some of the flavors I love, which are Mexican, Latin flavors, which are bolder and aesthetically pleasing to the eye” he said.

His Executive Sous Chef Nayeli Tolbert is professionally trained from Baja California, bringing her unique flair to the menu— with items like the chilaquiles camarones for brunch featuring both guajillo and green chile sauces and the lamb shank birria with elote fritters, spaghetti squash, rainbow chard, and parsley gremolata.

Marisol’s menu will change with the seasons and offer new specials daily, but you’ll always find favorites like steaks and burgers, fresh fish, and vegetarian options. On a Thursday in March, Tolbert and his team were dishing out homemade gnocchi with fresh caught black cod from Morro Bay, celery root from Finley Family Nursery in Templeton, caramelized mushrooms from Mighty Cap, and shelled English peas from Bautista.

“It’s a work in progress every single day. I still go to bed dreaming about food and wake up with new ideas,” Tolbert said.

Marisol is at The Cliffs Hotel and Spa. Check out cliffshotelandspa.com/dine to explore their new menus and learn about their special offerings calling locals to visit.

Dog-Friendly Patio

Where Local Meets Luxury Where Local Meets Luxury

bines the essence of the bines the essence of the unded by Ashlee Alewine and unded by Ashlee Alewine and emphasis on sustainability, emphasis on sustainability, obtaining its ingredients from nearby Farmers Markets & local fishing companies. obtaining its ingredients from nearby Farmers Markets & local fishing companies.

Pono Pacific Kitchen, a seafood restaurant that combines the essence of the Pono Pacific Kitchen, a seafood restaurant that combines the essence of the Pacific Rim with locally sourced ingredients. Co-founded by Ashlee Alewine and Pacific Rim with locally sourced ingredients. Co-founded by Ashlee Alewine and Chef Preston Tripp, the restaurant places a strong emphasis on sustainability, Chef Preston Tripp, the restaurant places a strong emphasis on sustainability, obtaining its ingredients from nearby Farmers Markets & local fishing companies. obtaining its ingredients from nearby Farmers Markets & local fishing companies.

The menu

The menu

The menu fuses French culinary techniques with Pacific-inspired flavors. Pono fuses French culinary techniques with Pacific-inspired flavors. Pono Pacific Kitchen offers a warm & inclusive dining experience, including a dog- Pacific Kitchen offers a warm & inclusive dining experience, including a dogfriendly patio and a Pau Hana Happy Hour menu available from 4-6pm. friendly patio and a Pau Hana Happy Hour menu available from 4-6pm.

The menu fuses French culinary techniques with Pacific-inspired flavors. Pono fuses French culinary techniques with Pacific-inspired flavors. Pono Pacific Kitchen offers a warm & inclusive dining experience, including a dog- Pacific Kitchen offers a warm & inclusive dining experience, including a dogfriendly patio and a Pau Hana Happy Hour menu available from 4-6pm. friendly patio and a Pau Hana Happy Hour menu available from 4-6pm. 228

To make a reservation, please To make a reservation, please visit our website at visit our website at www.ponopacifickitchen.com www.ponopacifickitchen.com

To make a reservation, please To make a reservation, please visit our website at visit our website at www.ponopacifickitchen.com www.ponopacifickitchen.com

Open 7 Days a Week at 4pm

Open 7 Days a Week at 4pm

Open 7 Days a Week at 4pm

Open 7 Days a Week at 4pm

228 W. Grand Ave in Grover Beach

228 W. Grand Ave in Grover Beach

• Winery of the Year!

• Founded in 1988

• Owned & operated by the second generation Beckett family

• Open daily from 10~5

About Chef Chenaux

Born in Puerto Rico, raised in Switzerland, trained under a Master Chef at Montreux Palace, Switzerland. Fluent in five languages, I fuse French flair with Latin influence. Specializing in custom five-course menus catering to various dietary restrictions. Contact me for a gourmet experience featuring flavors from around the world.

In addition to my culinary expertise, I offer expert wine pairing advice to elevate your dining experience further.

THE GRILL AT RANCHO MARIA

BREAKFAST MENU

• Served ALL DAY! •

French Toast or Rancho Wa e

Two Rancho Omelet

Breakfast Sandwich

Two Egg Breakfast with Your Choice of Meat - Bacon, Ham or Sausage LUNCH MENU

Add Cheese or Bacon

Rancho Club

Tuna Melt

Rancho Hot Dog - Local Favorite

DRINK SPECIALS

Be sure to check out our large selection of rotating craft beers and cocktails!

Rancho Maria Golf Club

1950 State Hwy 1, Santa Maria

1750 El Camino Real, Suite B, Grover Beach

101 N or S, take the Oak Park Exit, next to ManRock Brewery

MONDAY / TUESDAY SPECIAL!

FREE 12oz Sofia drip coffee with purchase of your sandwich

DINE-IN TAKEOUT DELIVERY

Open Daily 7am-2pm

ORDER ONLINE!

8575perfettocaffe.com

22X WINNER BEST SANDWICH IN SLO!

BY THE NUMBERS CLASSICS*

*We welcome custom orders, too!

THE NUMBER ONE

#1

#2

#3

#4

#5

#6

#7

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

WE DELIVER

Mon–Fri 10am–2pm ($30 minimum)

Ask about our breakfast burritos (till 1 pm)

30 years @ Osos & Leff Streets in San Luis Obispo Order online: gusgrocery.com

Gear Hub

• The Switchback