MENUS - Spring/Summer 2025 by New Times Media Group, San Luis Obispo

Brunch time!

BRUNCH offers a variety of delicious, healthy, and traditional breakfast options made with local ingredients within a fun, upbeat and charming atmosphere that will get your day started on the right foot! [8]

Here at Spencer’s Fresh Markets, we’re proud to bring you the best in fresh local produce and quality meats and groceries. Whether you’re stocking up on farm-fresh fruits and vegetables, selecting premium cuts of meat, or grabbing your everyday essentials, you’ll find top-notch quality and friendly service every time you shop.

Monday – Sunday 7:00 AM – 10:00 PM

CATERING

Join us at Whiskey ‘N Rye in Solvang—or let our Mobile Kitchen bring the flavor to you! Savor a signature blend of classic barbecue and winecountry cuisine, paired with craft cocktails, zero-proof elixirs, and a curated collection of over 200 specialty whiskeys. Whether you're dining in or hosting an event, our Mobile Kitchen serves slow-smoked brisket, pulled pork, and Kansas City-style ribs for up to 500 guests. Now accepting reservations and catering bookings! FOLLOW US ON INSTAGRAM FOR

As spring and summer bring lighter days and warmer weather, what better way to dig into what the Central Coast has to o er than by sitting down to an excellent meal. Whether you’re dining solo, celebrating a special occasion, or just enjoying time with friends and family, our annual Spring/Summer Menus has you covered with a wide array of local avors and experiences. Start your day at BRUNCH in Paso Robles [8], where fresh and creative breakfast options pair perfectly with sunny mornings. en head to Beda’s Biergarten in San Luis Obispo [12] for authentic German fare paired with brews that embody the spirit of summer. In Templeton, take in the stunning views and estate wines of Bovino Vineyards [16], perfect for a leisurely afternoon. As the sun begins to set, step up to the tasting bar at Halter Ranch in Paso Robles [26] for organic terroir-driven wines amid rolling oak-studded hills. Cheers!

e Central Coast Guide to All ings Food and Drink

PUBLISHERS

Bob Rucker

Alex Zuniga

COVER DESIGN

Alex Zuniga

COVER PHOTOGRAPHY

Jayson Mellom

ADVERTISING REPS

Katy Gray

Gracie Jones

Stasja Knopf

Kimberly Rosa

Lee Ann Vermeulen

Tyler Dunavan

ASSISTANT

PRODUCTION MANAGER

Mary Grace Flaus

GRAPHIC DESIGN

Ellen Fukumoto

Danielle Ponce

OFFICE/ADMIN

Michael Eddy

Michael Gould

Cindy Rucker

Stephanie West

DISTRIBUTION

MENUS is published and distributed throughout San Luis Obispo County and Northern Santa Barbara County every April and October. Put your menu in front of 180,000 Central Coast residents and tourists. Contact us today to make a reservation for the next issue!

San Luis Obispo County 1010 Marsh Street

San Luis Obispo, CA 93401 (805) 546-8208

advertising@NewTimesSLO.com

Northern Santa Barbara County 801 S. Broadway, Suite 3 Santa Maria, CA 93454 (805) 347-1968

advertising@SantaMariaSun.com

Jim Chaney NEXT

Fall/Winter 2025-26

Reservation Deadline September, 2025

Published October 2025

Community Builders

.23, 38

20, 21

23 Feral Kitchen and Lounge . . .13 FishTails Bar & Grill

Lake Marina 38

Vineyard & Winery 23

of Avila at Sycamore

L UNCH 11:30 AM - 3 PM · D INNER 5 - 9 PM

Discover hard-to-ﬁnd vintages from around the world along with boutique Central Coast favorites, including our premier Madeline’s Cellar wines created with Jeff Branco.

Tasting room OPEN DAILY 11am - 5pm 788 Main Street, Cambria

Tasting Room & Light Fare 6276 Moonstone Beach Drive, Cambria OPEN 11am - 7pm

FEATURED RESTAURANT BRUNCH

Chill out

By Glen Starkey

Brunch. The word itself communicates feelings of leisure and indulgence, of sleeping in and being unhurried. The portmanteau of “breakfast” and “lunch” was coined in 1895 by British writer Guy Beringer for his essay “Brunch: A Plea,” published in Hunter’s Weekly. “Brunch… is cheerful, sociable, and inciting. It is talk-compelling,” he wrote. “It puts you in a good temper; it makes you satisfy yourself and your fellowbeings. It sweeps away the worries and cobwebs of the week.”

In Paso Robles, Brunch, the restaurant at 840 13th St., Unit C, focuses on this resplendent midmorning to early afternoon meal, providing a comfortable, casual dining experience and an array of traditional and unusual options.

“ We make dishes that you cannot find in most breakfast or brunch spots,” owner Brooke Johnson explained, “like a breakfast pizza, chorizo biscuits and gravy, or s’mores French toast.”

Most of their items are made in-house with ingredients grown nearby or specialty products sourced from other SLO County purveyors.

“We make our own corn tortillas for our breakfast tacos, also all of our salsas, triple berry jam, sauces, pizza dough, and our amazing biscuits,” Johnson added.

“We source most everything locally too. We carry Spearhead Coffee, BarrelHouse Brewing Co. beer, and micro greens from Brannum Family Farms.”

They also carry gluten free options like Green Chilaquiles with house-made corn tortilla chips, tomatillo salsa, black beans, queso fresco, and shredded cheese, topped with two scrambled eggs and cilantro garnish. Yum.

Feel like a sandwich? Check out their Turkey Cristo with turkey, Havarti and Swiss cheese on slice brioche, served with a side of mixed berry jam and potatoes or house salad.

Each week they have a benedict special, or you can get vegetarian or chorizo street tacos and breakfast burritos—the selection offers something for all tastes.

They also carry local wines and champagne. You can get a mimosa or, if you prefer, a beermosa! How about a Whalebird kombucha (hard or regular)?

Between the food and beverage and chill vibe, Brunch is clearly connecting with diners. On Yelp, Tepi B. of Bozeman, MT, wrote, “Definitely our new favorite brunch spot in Paso Robles. I went out of my comfort zone and ordered the Chorizo Breakfast Pizza, and it was delicious! Even my cousin tried it and loved it. The service was great the atmosphere was amazing. They play good music here too!”

David H. of Hollister gushed, “Brunch is an awesome little spot right off the square in Paso Robles. I can’t forget to mention the potatoes, which were cooked to a crispy perfection. We’ll definitely be back!”

Whether you’re looking for a cozy brunch for two or a large gathering to entertain your friends or family, Brunch has you covered.

“We host a ton of bridal showers or bachelorette parties, girls’ trips, guys’ weekends,” Johnson explained. “We’re going on seven years of being open and have a laid back, fun environment. I work almost every day and like to interact with all my customers.”

Brunch. It’s not just for the weekends. Learn more at brunchpaso.com.

PHOTO BY SARAH KATHLEEN

Bill’s Take Out

Locally Owned & Operated since 1974

BURRITOS

Deep Fried

Bean & Cheese, Ground Beef

Bean & Cheese

Ground Beef & Cheese

QUESADILLAS

TACOS/TAQUITOS

Tacos - Shredded Beef and Ground Beef

Taquitos - Shredded Beef

LUNCH & DINNER MEAL DEALS

SHAKES – MALTS – SUNDAES –SOFT-SERVE

523 N. Broadway Santa Maria

Hours: Mon-Thurs 10am–8pm Fri 10am–8:30pm Sat & Sun 7:30am–8:30pm

BURGERS

1/8 lb

Billy Burger

Billy Cheeseburger

1/4 lb & 1/2 lb

Beto Burger

Beto Cheeseburger

Big Burger

Big Cheeseburger

SANDWICHES & MORE

Chicken Burger

Hot Pastrami on a French Roll

Grilled Cheese • Jalapeno Poppers

Onion Rings

French Fries • Zucchini Fries

Fried Pickle Spears

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

Faitdodo with Andoulie SausageShrimp Jambalaya with Cornbread

Photos by Sarah Kathleen

FEATURED RESTAURANT BEDA’S BIERGARTEN

Between heaven and earth

By Glen Starkey

Is there a place closer to both heaven and earth than a traditional German biergarten? Is there a better way to pass an hour or two than drinking a crisp beer in the cool shade, eating comfort food, and watching soccer with friends?

Ten years ago this May, with the indispensable help of friends, Helga and Beda Schmidthues opened Beda’s Biergarten, a traditional German eatery with an enticing selection of imported tap beers such as König Pilsener, Früh Kölsch, Köstritzer Schwarzbier, Weihenstephaner Doppelbock, and a rotating Weissbier, as well as a treasure trove of beloved family recipes for classic dishes such as fromscratch spätzle, sausages, frikadellen, currywurst, schnitzel, and rotating weekly specials.

“It was never supposed to be about trend,” Beda explained, “but aways about tradition of a German family and German culture. We’ve stubbornly stuck to authentic German food, obviously influenced by our upbringing and the family recipes and German-brewed beers exported here.”

Beda’s also boasts a selection of local wines from popular labels such as Wolff, Fableist, Stillwater, and Union Sacré, and cider from SLO Cider Co.

As the namesake says, you’re only a stranger at Beda’s once. The sense of community is palpable as soon you walk through the door, and Beda’s friendly and accommodating staff will make you feel like a long-lost relative come home for a visit.

With grand windows that open onto the outdoor patio, whether you’re seated inside or out, the venue captures the feeling of a traditional biergarten. Communal tables, heaters, and rainproofing—the patio is

always open.

“With the open windows, you never feel separated from either part of the pub,” Beda said. “We encourage visitors to engage with friends over a good meal and drink.”

Friends helped the Schmidthues start Beda’s, and friends are helping the restaurant continue into the next decade. “Just when we got exhausted from many years of hard work and the aftereffects of the pandemic, we were very happy to meet Beda’s regulars Doug and Veronica Shaffer,” Beda explained.

The Shaffers have become the Schmidthues’ new partners at a time when Beda and Helga were considering retirement.

“All of a sudden, the years of building Beda’s Biergarten up without knowing if there would be a future when we became too old to do it turned into the future,” Beda marveled. “Now with this incredibly lucky meeting of like minds, we’re looking forward to the 20-year celebration.”

The Schmidthues remain an integral part of Beda’s, but the arrangement allows them to take a step back from day-to-day operations.

As Beda quipped, “I’m a retireein-training,” adding, “Doug is a very accomplished and successful businessman with a lot of experience in the hospitality industry and the commitment to keep Beda’s Biergarten as it is for many years to come. We pride ourselves on quality and consistency.”

Want to the bring the biergarten to your own backyard? Beda’s caters! Expect the same authentic made-from-scratch family recipes. Beifall!

Stefono’s Sapori D’Italia

Famous Tastes Of Chicago

& Italian

• Famous Chicago Dog

• Al Capone Jumbo Dog

Bowl Fettuccine Alfredo

• Mike Ditka Jumbo Spicy Polish

• Jumbo Spicy Chili Cheese Dog

• Maxwell Street Style 12” Polish

• John Gotti Jumbo Spicy

• Famous Chicago Italian Beef

• Famous Italian Sausage

• Combo Italian Beef Sausage

• Pizza

• Pastrami Italian Dip

• Beef Bowls

• Tri-tip Italian Dip

• Greek Gyros (beef, lamb or chicken)

• Italian Meatball Sandwich HOMEMADE Gelato & Italian Ice

Pasta

Sausage

THREE OCEANFRONT EXPERIENCES

BRUNCH & BLOODY MARYS:

Start your day off right with a brunch on our outdoor decks! Relish the spectacular ocean view for the perfect weekend on the beach.

OCEANVIEW TAPAS BAR:

Enjoy the casual ambiance, ocean breezes, and the laid-back beach vibe that makes every bite and sip a celebration of coastal life.

ROMANTIC CANDLELIT

SURF & TURF DINNER:

California coastal cuisine and sunset views designed for your special occasion or a memorable night out.

Experience the Best BBQ in Town

CJ’s Barbecue is a cra BBQ kitchen specializing in regional barbecue flavors, eclectic southern specialties, and homemade favorites.

Dine in, take out or cater and enjoy our southern hospitality for any occasion.

OPEN 11AM - 9PM CLOSED ON MONDAYS

Oxnard

480-B So. Victoria Ave, Oxnard, CA (805) 815-3024

San Luis Obispo 1005 Monterey St, San Luis Obispo, CA (805) 439-1270

FEATURED RESTAURANT BOVINO VINEYARDS

Attitude and Gratitude

By Glen Starkey

Seemingly infinite elements must align to create great wine: climate, varietal, rootstock, soil composition, pH, microbiome, water availability, and its dependence on daily sun exposure and temperature not to mention the consideration that goes into determining crop loads, ripening rates, and sugar analysis used to determine when to harvest, how the fruit will be processed, fermented, and aged. When it happens, it’s a miracle. An act of faith. It’s something Bovino Vineyards in Templeton’s El Pomar District pursues each year under the guidance of award-winning winemaker Steve Anglim.

“We’re very blessed to have him,” explains Brandi Souza, who stands at the elbow of her husband Dan “Big De” Souza in his endeavor of Bovino. She credits Anglim with designing their winemaking facility that has been openly praised by neighbors as one of the best in town.

SLO County is known for excellent wineries—what sets Bovino Vineyards apart are the diversity of estate varietals used to create award-winning vintages.

“We’re currently pouring 24 wines available to taste,” Brandi explains. “All from estate grown varietals. We have 16 varietals planted on 42 acres out of our total 83.5 acres.”

Anglim appreciates the diverse palette of fruit, “The range—from Italian to Bordeaux to Rhône—presents a rare opportunity to experiment, showcasing unique varietals, such as Arneis, alongside the more traditional, while maintaining the distinctive terroir of the El Pomar sub AVA,” he explains.

In recent years, Bovino has pursued critical evaluation in the form of wine competitions and analytical scoring. Six of Bovino’s recent releases have received gold

or double gold awards and scores: 2020 Cabernet Sauvignon scored an impressive 92 Points Gold in the Los Angeles International Wine Competition; the 2021 GSM took home the Double Gold in the San Francisco Chronicle Wine Competition this year; and 2023 Rosé of Tempranillo earned 96 Points Double Gold at the Sunset International Wine Competition.

“Every grape has its own innate potential,” Anglim added. “The job of a winemaker is to help realize that potential— and not make mistakes.”

Along with familiar favorites such as Cabernet Sauvignon, Sauvignon Blanc, Syrah, and Zinfandel, Bovino is fortunate to grow obscure varietals that will appeal to the adventurous, such as Albariño, a white grape grown in northwest Spain and Portugal; Arneis, a white Italian grape originating from Piedmont; Graciano, a red Spanish grape grown primarily in Rioja; and Sangiovese, perhaps Tuscany’s most famous varietal.

Whether you’re simply looking for a relaxing afternoon enjoying wine tasting or are a discerning connoisseur looking to dive deep into the nuances of obscure varietals and elegant blends, all are welcome at Bovino. Wine, after all, is meant to be savored and enjoyed. Elitism is absolutely not the Bovino vibe, and their beautiful facility with gorgeous views of the Templeton hills allows guests to experience great wine with great hospitality.

“We have really warm, gracious people in the tasting room,” Brandi concluded. “Our greatest satisfaction comes from sharing the stories that created Bovino and vintages Steve creates.”

Learn more at bovinovineyards.com.

BREAKFASTc

Avocado Toast. Avocado, heirloom tomato, and poached eggs on home-made sourdough toast.

Bagel Sandwich. Fresh-baked bagel (while they last!) served with one egg cooked your way, bacon or Canadian bacon, and your choice of cheese.

Chicken & Wa e. Crispy fried boneless chicken tenders and a freshly cooked golden wa e. Served with pecan butter and whiskey maple syrup.

California Veggie Scramble. Mushrooms, onions, tomatoes, spinach, peppers and garlic, topped with Monterey Jack cheese and avocado.

Crunchy French Toast. ick brioche, dipped in batter, coated with corn akes, fried golden brown, and topped with mixed berries. With warm maple syrup and bacon or sausage.

BRUNCHc

Shrimp & Grits. Jumbo shrimp with cheesy grits, smoky bacon, shallots, and sautéed chopped red and yellow bell peppers.

Vegan Hash. Yukon gold potatoes, sweet potatoes, kale, onions, local mushrooms, garlic, cilantro, harissa, and avocado.

Oysters Rockefeller. 6 Blue Point oysters topped with a creamy spinach-herb sauce, and a crackerParmesan topping.

Cevishe. Mexican sea bass, shrimp, and lobster marinated in Meyer lemon and seasonings. With radishes and tortilla chips.

Cinnamon French Toast. Cinnamon-swirl bread, battered and grilled to perfection. With warm maple syrup and bacon or sausage.

LUNCHc

Salmon Salad. Miso-glazed, crispy-skinned salmon, roasted beets, blueberries, pomegranate seeds, pickled onions, pumpkin seeds, and sliced avocado with fresh shaved Brussels sprouts and kale, and a lemon-cayenne vinaigrette.

Birria Sandwich. Birria-style beef short rib sandwich, with house-made fresh pickled jalapeños, Oaxaca cheese, and consommé on sliced homemade sourdough. Served with house-made pickled vegetables.

Skewers. Grilled Snake River Farms Kobe ribeye, peppers, onions, mushrooms, and tomato glazed in hoisin sauce. With a spicy peanut dipping sauce.

Halibut Tacos. Achiote-rubbed California halibut, cilantro slaw, pickled red onion, pineapple-mango salsa, and poblano crema on corn tortillas.

DINNERc

Ribeye. Snake River Farms Ribeye, blue cheese croquettes, Hassleback potatoes, jumbo asparagus, bourbon, and smoked almond demiglaze.

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

Sea Bass. Striped sea bass, poached in butter with a dill beurre blanc, white rice, grilled asparagus.

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

SPECIALTIES c

Homemade Breads; Pastries and Desserts; Hand-crafted Co ee Drinks; Eggs Benedict; Crab Cakes, Fish and Chips, Oyseters on Half Shells

Ragged Point Inn o ers beautiful accommodations and gourmet dining in an enchanting seaside location. Savor meals made of the freshest ingredients either beside an outdoor re pit or in our glass-walled dining room. Ragged Point is also an ideal site for weddings, retreats, meetings, and other events. Breakfast Monday-Saturday 8am–11am • Lunch Monday-Saturday 12pm–4pm • Brunch Sunday 8am–3pm Dinner Every Day 5pm–8pm • Co ee Shop Every Day 8am–3:30pm

Savor the Scene. West End Living.

Palladium is the inaugural signature series address in Grover Beach’s West End. Explore available homes at Encore and Trinity as well—where every detail is curated. All three offer contemporary coastal living with access to vibrant eateries, scenic rooftops, and boutique charm. Discover

COAST WINE TASTING

Andrew Murray Vineyards

Bovino Vineyards

Autry Cellars

Autry Cellars, a micro-winery and distillery, is owned and operated by a father-daughter team producing awardwinning wines and spirits. Our tasting room shares space with our production facility: barrels, tanks, bottling line, and stills heighten your experience! Steve Autry himself is often pouring at the bar, sharing his love for wine and spirit-making with his guests. Enjoy inside or outside on our redwood deck overlooking the beautiful Edna Valley.

SAN LUIS OBISPO

OLIVOS

PASO ROBLES

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

Eberle Winery

Currently celebrating 46 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 and wine caves ideal for wine tasting, weddings and special events. Dog friendly. 40% military and law enforcement discount. Reservations recommended. Walk-ins always welcome!

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

FOXEN Vineyard & Winery

Terroir-driven wines of elegance and balance since 1985. The winery and tasting room features Pinot, Chardonnay, Rhône and Bordeaux-style wines. The Shack is Back!

Call for reservations today.

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

El Viñero

El Viñero is dedicated to showcasing the craftsmanship of our winegrowers and the unique terroir of the vineyards we source from. Our founder, Jordan Crabtree, serves as both our winegrower and winemaker. He often jests that ‘winemakers always get all the glory,’

130A North Broadway, Orcutt 805-354-0260 · info@elvinero

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.

Visit us in Paso’s acclaimed Willow Creek District to enjoy six limited-edition, organically farmed wines. Reserve our new hospitality spaces—The Oak Lounge, The Grove, and Bowery Garden— or relax at our tree house deck and indoor bar.

Jeb Dunnuck Top 100 Wine (2021-2023)

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

Jada Vineyard & Winery

Jeb Dunnuck Top 100 Wine (2021-2023)

5620 Vineyard Drive, Paso Robles · Open Daily, 11:00am-4:45pm 805-226-4200 • info@jadavineyard.com

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.

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

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 three different microclimates. Lucas & Lewellen Vineyards was voted “The Best Tasting Room in the Santa Ynez Valley” by readers of The Santa Ynez Valley News.

Located in the center of historic Old Town Orcutt, along with our own label, we offer an extensive collection of local wines from more than 125 local wineries, 500 different local varietals and over 100 wines from around the World. Our rustic bar, comfortable lounge and outside patio is the perfect place to sip an ice-cold local beer or enjoy that tasty glass or wine flight with friends. Be sure to ask about our affordable wine club. No reservations needed!

PASO ROBLES

SANTA MARIA

PASO ROBLES

ORCUTT

SAN MIGUEL

San Luis Obispo County Winery of the Year 2021

Owner and Academy Award Winning Editor Joel Cox

In harmony

By Glen Starkey

Tucked away among the rolling hills of Paso Robles’ Adelaida District is a hidden gem—the 2,700-acre Halter Ranch, one of a handful of Regenerative Organic Certified™ wineries.

Ranchland since the 1880, Halter Ranch is now celebrating 25 years in the hands Swiss entrepreneur Hansjörg Wyss, the 2019 National Geographic Philanthropist of the Year. The Wyss Foundation has donated $100s of millions to environmental and progressive causes and pledged to donate $1 billion to conservation.

According to Executive Chef Paul Arangorin, “He’s the largest land conservationist in history. He’s conserved close to 100 million acres. We have to do that justice with what we do here.”

On July 27, 2023, Halter was certified organic. Dec. 5, 2024, they received Regenerative Organic Certification™—a step above organic.

“We’re very proud of our ROC™,” stated Winemaker Kevin Sass. “We and a handful of other wineries are trailblazing a movement to factor in soil health as part of this overall important concept of keeping this farmland producing fruitfully for generations.”

Sustainability is tantamount. Much of the food served in the tasting room is grown onsite, including beef and sheep. What’s not is sourced locally.

“It’s that full circle factor,” explained Kelly Asuncion, Technology Project Manager and Interim Marketing Manager. “We really work to create a wine/culinary experience here.”

In addition to 237 acres of grapes, the ranch cultivates 17 acres of organic olives and makes a variety of its own oils. They partner with Sierra Honey Farm to make

their own honey. The ranch won’t even cut down a live tree but harvests fallen trees for their fireplaces, Santa Maria barbeque, and pizza oven.

Their state-of-the-art production building is designed with a night cooling system, rainwater collection, and recently expanded solar power—all designed to offset resources consumed by the vineyard, production, and retail operations.

Available onsite accommodations include an ornate 1880 Victorian home with 5 bedrooms and 5 1/2 bathrooms that can sleep 14. A vineyard-view hilltop house above the tasting room with a private pool and jacuzzi, with 4 bedrooms, 3 bathrooms, plus 2 ensuite apartments can accommodate a total of 12 people. A recently renovated hunting lodge built in 1970 sleeps 8 and features 4 bedrooms and bathrooms with private patios. There’s even a runway in the vineyard and two pilot cottages that sleep 4.

Sit in the tasting room, look far into the distance vineyards, and you’ll see the “Ancestor Tree”—the largest coast live oak on record, estimated at over 700 years old. The Reserve Bordeaux Blend is Halter Ranch’s flagship wine named after that coast live oak, as is an annual fall dinner hosted in the historic barnyard.

“Every year at the Ancestor Dinner, Hansjörg says, ‘The ranch was here before us and will be here after us,’” Chef Paul noted. “That tree is older than the United States.”

Thanks to the environmental stewardship and sustainable philosophy of the Halter Ranch, the tree will inspire future generation for decades to come.

Villa Cantina

PLANT TO PLATE RESTAURANT

The GARDENS OF AVILA RESTAURANT proudly brings homegrown and locally sourced ingredients directly to your table. Cross our Green Bridge to visit our 2-acre Chef’s Garden that grows our seasonal vegetables!

OPEN EVERYDAY 8AM - 9PM

FROM THE BOB JONES TRAIL

WOOD-FIRED PIZZA &

Open Everyday 10am - Dusk

Wood Fired Pizzas Served Starting at 12pm

Bring your friends, family, and pups for fun events including free weekly live music to monthly movie nights. Scan the QR code for our calendar of events.

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

WE JUST MADE EVERY DAY, GAME DAY.

Five eateries. Full bar with craft beer and specialty cocktails. Wall-to-wall LED screens. All at the only true sports bar in Santa Ynez.

Open Daily

BAYSIDE CAFE

GET A TASTE OF THESE CHARACTERS

Join us at our tasting room for a laid-back good time and experience ﬁrst-hand our disruptive style that is matched only by the killer quality of our wines, made with character to match our clever and playful labels. Make your reservation at chroniccellars.com/visit and we’ll see you soon!