MENUS Fall/Winter 2014-15

The Restaurant and Wine Guide to the Central Coast

FALL/WINTER 2014

Delicious elegance The Market in the Town Center Mall boasts a new elegant look and a host of fresh and delicious entrees in Santa Maria

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

DINE INTAKE OUTFREE DELIVERY

From Grill ’n Chill to Wine & Dine...

IT’S RIB LINE TIME! Ribline.com

WE’D LOVE TO CATER YOUR NEXT EVENT RibLineCatering.com · 805-602-2108

San Luis Obispo

12308 Los Osos Valley Rd. (805) 543-7427

Grover Beach

228 W. Grand Ave. (805) 474-0123

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

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all is a season of the senses. The colors, the smells, the tastes—everything comes together to create one of the most delicious times of the year. Fresh-picked produce comes in to local restaurants every day from the fields, winemakers continue to coax subtle flavors out of grapes, and chefs blend the ingredients at hand to create dishes so good, the memory of the meal will last you the rest of the year (or at least until spring, when the next edition of Menus is published). In the meantime, please enjoy this tribute to the food and drink of golden days and crisp, long nights.

The Market

Mistura

SeaVenture

Santa Maria

Paso Robles

Pismo Beach

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Popolo

Opolo

San Luis Obispo

Paso Robles

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40

SLO Brew

Kenneth Volk

San Luis Obispo

Santa Maria Valley Paso Robles

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Original Roadhouse Grill Santa Maria

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Thomas Hill Organics

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Paso Robles

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1010 Marsh Street San Luis Obispo, CA 93401 (805) 546-8208 MENUS ©2014

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Publishers

Designers

Advertising

Bob Rucker Alex Zuniga

Brendan Rowe Eva Lipson Leni Litonjua Dora Mountain Jenny Gosnell

Rhonda O’Dell Katy Gray Tracey Joyner Scuri Jason Gann Kimberly Rosa Georgia Shore Heather Welsh Elisa Baro Colleen Garcia

Contributors Hayley Thomas Ryan Miller

Cover Photography

Marketing and Events Coordinator

Tom Falconer

Dora Mountain

The restaurant and wine guide to the Central Coast

MENUS is published & distributed throughout Northern Santa

Barbara County & San Luis Obispo County every April & October. Put your menu in front of 250,000 Central Coast residents & tourists. Please call 805-546-8208 (San Luis Obispo County) or 805-347-1968 (No. Santa Barbara County) to make your reservations for the next issue of MENUS.

Next Issue: Spring/Summer 2015 Reservation deadline: March 19, 2015 Published: April 9, 2015

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

CATERING

WEDDINGS | ANNIVERSARIES | SPECIAL EVENTS | LUNCHEONS | PICNICS FAMILY REUNIONS | BUSINESS MEETINGS | TO-GO DINNERS

Any Special Event!

Popolo Catering presents a “Fusion Cuisine Concept.” We merge Italian food, Mexican food and the world famous Santa Maria Style Barbecue for our catering offerings. Popolo food creations are all made from scratch!

We roast or barbecue all our chicken, meats and fish over seasoned red oak wood and bake our own variety of breads daily along with a wonderful array of salads complimented by homemade dressings.

You are the creator of your special event menu! Your choices are endless!

Create your custom menu online at popolocatering.com · 805.543.9543

We are moving to Courtyard Marriott SLO on Nov 1st!

Follow us on for up-to-date news

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The restaurant and wine guide to the Central Coast

ADVERTISING

INDE X

Apple Farm . . . . . . . . . . . . . . . . . . . . . 35 Autry Cellars . . . . . . . . . . . . . . . . . . . . 44 Bang The Drum Brewery . . . . . . . . . . 40 Barbieri Wine Company . . . . . . . . . . 46

Bayside Cafe . . . . . . . . . . . . . . . . . . . . . .8 Ben Franklin’s Sandwiches . . . . . . . . 36 Bianchi Winery . . . . . . . . . . . . . . . . . . . .7 Black Sheep Bar & Grill . . . . . . . . . . . .24 Blue Sky Bistro . . . . . . . . . . . . . . . . . . .14 Broadway Bagel & Coffee Company . .10 Buff alo Pub & Grill . . . . . . . . . . . . . . . 22 Buona Tavola . . . . . . . . . . . . . . . . . . . . .9 Ca’ Del Grevino Vineyard . . . . . . . . . 46 Cal Poly Extended Education . . . . . . 12 Calcareous Vineyard . . . . . . . . . . . . . 42 Cambria Pines Lodge . . . . . . . . . . . . . 39 Cambria Pub & Steakhouse. . . . . . . . 28 Castoro Cellars . . . . . . . . . . . . . . . 42, 47 Chamisal Vineyards . . . . . . . . . . . . . .47 Chop Street . . . . . . . . . . . . . . . . . . . . . 30 Chronic Cellars . . . . . . . . . . . . . . . . . . 42 Clavo Cellars . . . . . . . . . . . . . . . . . . . . 45 Cool Hand Luke’s . . . . . . . . . . . . . . . . 29 Core Wine Company . . . . . . . . . . . . . . 46 Crawdaddy’s . . . . . . . . . . . . . . . . . . . . . .6 Del’s Pizzeria & Italian Restaurant . . . 36 Eberle Winery . . . . . . . . . . . . . . . . 42, 50 Far Western Tavern . . . . . . . . . . . . . . 41 Filipponi Ranch Cellars . . . . . . . . . . . 44 Firestone Walker Brewing Company . . . 40 Fish Gaucho . . . . . . . . . . . . . . . . . . . . 27

Lucia’s Wine Co. . . . . . . . . . . . . . . 46, 48 Madonna Inn Resort & Spa . . . . . . . . 19 Magic Dragon . . . . . . . . . . . . . . . . . . . 20 Mistura . . . . . . . . . . . . . . . . . . . . . 22, 25 Monarch Grove Winery . . . . . . . . . . . 44 Novo Restaurant Lounge. . . . . . . . . . 18 Old Town Mexican Cafe . . . . . . . . . . 13 Opolo Winery . . . . . . . . . . . . . . . . . 2, 40 Original Roadhouse Grill . . . . . . 14, 17 Pappy McGregor’s . . . . . . . . . . . . . . . . 38 Pomar Junction Vineyard & Winery . . . 42 Popolo Catering . . . . . . . . . . . . . . . 5, 26 Qupé . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Ragged Point Inn . . . . . . . . . . . . . . . . 34 RiverStar Vineyards . . . . . . . . . . . . . . 42 Robin’s Restaurant . . . . . . . . . . . . . . . 18 Sans Liege Wines . . . . . . . . . . . . . . . . 44 Sarzotti Vineyard and Winery . . . . . 42 Sea Venture . . . . . . . . . . . . . . . . . . 32, 37 SLO Brew . . . . . . . . . . . . . . . . . . . . 28, 31 SLO Veg . . . . . . . . . . . . . . . . . . . . . . . . 16 Splash Cafe . . . . . . . . . . . . . . . . . . . . . 30 Summerwood Winery & Inn . . . . . . . 43 Talley Vineyards . . . . . . . . . . . . . . . . . 48 Taste! Catering & Eatery . . . . . . . . . . .10 The Garden’s Restaurant at Sycamore Mineral Springs Resort & Spa . . . . . 15 The Market . . . . . . . . . . . . . Cover, 8, 11 The Rib Line . . . . . . . . . . . . . . . . . . . . . . 3 The Sewing Cafe . . . . . . . . . . . . . . . . . 23 The Tea Trolley . . . . . . . . . . . . . . . . . . 38 Thomas Hill Organics . . . . . . . . . 19, 21 Treebones Resort . . . . . . . . . . . . . . . . 12 Twin Coyotes Winery . . . . . . . . . . . . . 43 Vista Del Rey Vineyards . . . . . . . . . . 43

Foremost Wine Company . . . . . . . . . 41

Wild Horse Winery & Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43, 52

HammerSky Vineyards . . . . . . . . . . . 42

Windward Vineyard . . . . . . . . . . . . . . 43

Hug Cellars . . . . . . . . . . . . . . . . . . . . . 42

Wolff Vineyards . . . . . . . . . . . . . . . . . 44

J. Lohr Vineyards & Wines . . . . . 42, 49

Woodstock’s Pizza . . . . . . . . . . . . . . . 20

APPETIZERS Soft Shell Crabs Garlic Chicken Wings Cajun Garlic Frog Legs Seafood Gumbo Fried Hush Puppies Fried Pickles Cajun/garlic fries Cajun/garlic sweet potato fries Fresh Oysters Shrimp cocktail Ahi Poke Salmon Poke Island Poke FRESH WRAPS Shrimp, Mahi Mahi, Salmon, Chicken and Steak GRILLED FISH Served with coleslaw and rice Ahi, Salmon, Mahi Mahi, Shrimp, Catfish, Tilapia I LIKE IT FRIED Cajun Seafood Combo & chips Cajun Oysters & chips Cajun Calamari & chips Cajun Scallop & chips Cajun Shrimp & chips Cajun Crawdads & chips Cajun Fish & chips Cajun Catfish & chips Cajun Chicken Tenders & chips PO’ BOYS/BURGERS Served with fries or salad Shrimp Po’Boy (grilled/fried) Oyster Po’Boy Combo Po’Boy (shrimp & oyster) fried Soft shell crab Po’Boy Cajun catfish Po’Boy (grilled/fried) Blackened ahi Po’Boy (grilled) Blackened Mahi Mahi Po’Boy Blackened Salmon Po’Boy Blackened Catfish Po’Boy Crawdad Po’Boy ¼ lb. Single Burger ¼ lb. double Burger

SALADS Big green salad Chicken Cajun Chicken Blackened Ahi Blackened Mahi Mahi Blackened Salmon Blackened Catfish Island Poke COMBOS Combo 1 Shrimp, Crawfish, Clam, 2 corns, 2 potatoes, 2 sausages Combo 2 Snow Crab Legs, Shrimp, Crawfish, Clam, 2 corns, 2 potatoes, 2 sausages Combo 3 King Crab Legs or Dungeness Crab, Shrimp, Crawfish, Clam, Mussel, 3 Corns, 2 Potatoes, 3 sausages BOILING STEAM BAG Shrimp – Crawdad – ClamSnow Crab Leg – Mussel- King Crab Leg – Dungeness Crab Seasoning Choice: Garlic Butter – Garlic Lemon Pepper – Wet Cajun Style – The Kitchen Sink (all) Spicy Level Mild – little sting Medium – Kinda Hot Spicy – Hot-hot Extra Spicy – Can’t Feel My Mouth!!

EXTRAS Corn on the cob w/ seasoning Potatoes w/seasoning Andouille sausage w/seasoning Steamed white rice Garlic French Roll KID’S MEAL Served with fries or salad Fish Sticks, Chicken Tenders, Grilled Cheese, Cheese Quesadilla, Chicken Quesadilla

Justin Winery & Restaurant . . . . 42, 45 Kay’s Orcutt Country Kitchen . . . . . 33 Kenneth Volk Vineyards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42, 46, 50, 51 Klondike Pizza . . . . . . . . . . . . . . . . . . 26 Kynsi Winery. . . . . . . . . . . . . . . . . . . . 44 La Picosita Restaurant . . . . . . . . . . . . 32 LaMontagne Winery . . . . . . . . . . . . . 46 Lido at Dolphin Bay . . . . . . . . . . . . . . 24 Lucas & Lewellen Vineyards . . . . . . . 46

MAPS Central Coast Brew Map . . . . . . . . . . 40

1761 Monterey Street, San Luis Obispo, CA

Northern San Luis Obispo County Wine Map. . . . . . . . . . . . . . . . . . . . 42, 43

(805) 547 1620

Southern San Luis Obispo County Wine Map. . . . . . . . . . . . . . . . . . . . . . . 44 Northern Santa Barbara County Wine Map. . . . . . . . . . . . . . . . . . . . . . . 46

Like us on

Open 7 days a week for lunch & dinner 11:30 – 10pm

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group – featured restaurant –

THE

MARKET

BAYSIDE CAFE In the MORRO BAY STATE PARK

Homestyle Hamburger choice ground beef

LUNCH 1/3 lb.

“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 -

Dawnʼs tuna salad on wheat bread

Crab Cake Sandwich - Rock crab cake on a whole wheat bun

B.L.T - Served on toasted whole wheat.

Fish & Chips - Beer battered & crispy.

Clam Strips - Breaded deep fried clams Calamari Strips -Squid strips in seasoned breading

Burritos, Tacos, & Tostadas

DINNER

Charbroiled Salmon - Served with rice pilaf & vegetables.

Slipper Tail Lobster Scampi - Capers, lemon, garlic, tomatoes,

green onions, with white wine butter & a dash of cream tossed with linguine.

Seafood Pasta -

Scallops, ,clams shrimp, slippertail 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.

Bayside Steamers -

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

Chicken Marsala -

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

Tender Slow Roasted Tri-Tip -

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

Blackened Ahi -

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

Deserts Made In-House

#10 State Park Rd. Morro Bay, CA Bayside Cafe is open 7 days Mon-Wed Lunch Only 11am-3pm Thur-Sun Lunch 11am - 4pm Dinner - Thur & Sun 4pm - 8:30pm Dinner - Fri & Sat 4pm - 9pm

photo by toM FALCoNER

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Seasonal fare, paired just right

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By Hayley THomas

ood foraged off the beaten path and feel right at home,” White said. “You will always get the same incredible food always offers up a blissful break and drinks, but the feel can be relaxed from the status quo. Who doesn’t as you want. I love that guests can come love a little surprise—and maybe even in and dictate their own experience.” a plate of roasted duck with cherryBeers and wines are always expertly chestnut stuffing—to get the blood paired to each menu item. pumping?

“We are bringing in wines from Slyly nestled within the Santa Maria around the world, including French, Town Center mall, The Market is one Italian, and local, that we feel best such unexpected foodie sanctuary. highlight the seasonal dishes we are Although at first glance, the serving,” White said. “Our beer tap shopping destination appears to be an selection is also approached with the unlikely place to find Dungeness crab same philosophy, and we’re using local or buttermilk brined Pork rib chops, micro brews as well.” expectations are instantly transformed The 30-year-old is inspired by two upon entering the freshly-remodeled lifelong muses: wine pairing and the bistro room. bounty of fresh ingredients at his A bustling bar reveals craft beers fingertips. on tap and a world class wine list “The Central Coast is one of the only well-stocked by Executive Chef and places where you can live in a wine Sommelier Joe White. Sun dappled country region, enjoy 70 degree weather atrium seating allows for lively brunch and be close by ocean,” he said of his conversations punctuated by freshlove affair with the area. That adoration squeezed mimosas. It’s a new world— for the land and all it produces is far from the slightest suggestion of evident in each plate served at The fluorescent lighting—where the menu Market, whether on a busy Sunday is always seasonal and winemaker brunch or during a packed weekday pairings are a monthly occurrence. happy hour.

White, a Washington native who has “We are all about creating locallylent his culinary prowess to fine dining focused dishes; It’s what we call Central haunts in Arizona and Portland, is a Coast cuisine,” White said.

Scottsdale Culinary School graduate Although the ever-changing menu with a razor sharp palate and a laid reflects dashes of French, Thai, Italian, back demeanor. His food reflects that and classic American style, a common dichotomy: The appetizers are anything thread remains. but basic, with batterless fried quail in “At the end of the day, we aim to use honey Dijon glaze, and mac and cheese local meats and produce. That’s what lies with house ham, beer mustard and at the heart of our menu,” White said. “If potato chip crust. we can get incredible ingredients right now, “The appeal here is that you can come we’re going to take in and have the them and create THE MARKET nicest dinner you a one-of-a-kind 345 Town Center East, Santa Maria want, or come in seasonal culinary themarketsm.com experience.” and sit at the bar

805-925-7766

R E S TA U R A N T S

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

Sampling of our menu. Items subject to change.

Antipasti

Affettati misti Piemontese salami, artisanal imported cheeses, bagnetto and nduja spread, for two people Bruschetta al pomodoro fresco e basilico grilled garlic bread, roma tomatoes, basil, and extra virgin olive oil Polpettine di anatra e tacchino Duck and turkey dumplings, onion confit marmalade Molluschi al guazzetto Manilla clams, black mussels, lightly spicy tomato sauce

Insalata

Carpaccio del Monte Bianco raw beef filet, arugula, parmesan cheese, and celery root, horseradish mustard dressing Insalata del Dante baby spinach, roma tomatoes, pine nuts, red onions and gorgonzola cheese dressing Caprese mozzarella, roma tomatoes, red onions, capers, basil and extra virgin olive oil Insalata bella Cesare romaine lettuce, roma tomatoes, rosemary garlic croutons, parmesan cheese and caesar dressing

Zuppe

Minestrone saporito medley of vegetables, Tuscan beans, chicken broth and basil pesto Zuppa del giorno soup of the day

Primi Piatti

Tortelloni di zucca alla salvia e mascarpone home made tortelloni stuffed with pumpkin and ricotta cheese with sage, mascarpone sauce and walnuts Orecchiette del campo hat shaped pasta with home made chicken sausages, rapine, sun dried tomatoes, garlic and tomato basil sauce Tortiglioni del buon gustaio wide ridged tube pasta with braised eggplant, garlic, roma tomatoes, tomato sauce and dry ricotta cheese

Teneroni Portobello veal scaloppini with braised portobello mushrooms, garlic and marsala wine sauce

Gnocchi di zucca al pesto home made potato and pumpkin dumplings with light creamy pesto sauce

Pollo Scamiciato alla Vinaggia boneless chicken marinated and grilled, with garlic and herbs, and rosemary mustard sauce

Fettuccine al sugo di carni miste fettuccine pasta with braised chicken, duck, veal, and beef and herbed meat sauce

Timballo Valdostano baked layers of grilled eggplant, red and yellow bell peppers, green and yellow zucchini, mozzarella, and tomato sauce

Agnolotti di scampi allo zafferano home made half moon shaped ravioli stuffed with scampi, braised sweet onions and prosciutto with saffron sauce Linguine Fra Diavolo linguine pasta with Manilla clams, black mussels, shrimp, garlic, white wine and lightly spicy tomato sauce

Secondi Piatti

Tagliata di bue salutare 10 oz flat-iron steak, grilled, on fresh arugula with shaved parmesan and balsamic reduction sauce Petti di pollo Asiago chicken breast and wing stuffed with Asiago cheese, wrapped in Prosciutto di Parma with white wine sauce

Pesce del giorno alla griglia Market Price fresh fish of the day

20 Years of Wine Spectator Awards

E B L Pair a starter & an entrée for one low price.

Enjoy at both our locations, Monday-Friday

Online Store is Now Open! www.allepiasalumi.com Home Delivery Available

Handcrafted Italian Salami created with the finest natural ingredients inspired by traditional family recipes.

FULL BAR

SLO - 1037 Monterey St, 545-8000 Paso Robles - 943 Spring St, 237-0600 www.btslo.com

Lunch 11:30-2:30 (Mon-Wed & Fri, Thurs till 2pm) Dinner 5:30-9:30 (Sun-Thurs) • 5:30-10:00 (Fri-Sat) Reservations recommended. All major credit cards accepted.

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

besT NeW resTaUraNT 2014!

“Your Local Eatery” The Combos!

The TASTE Union 15

(Choose any trio with more than one slider)

The TASTE Trio 12

(Choose any trio with one slider max)

The TASTE Duo 10

(Choose any combo)

The sliders!

Baja Burger | with jalapeños, pepper jack, chipotle aioli. LTS Black and Blue Burger | with caramelized onions and blue cheese. LTS Benny Burger | with sharp cheddar and bacon. LTS Eve Burger | with fig jam, goat cheese and arugula.

Forest Burger | with oven roasted mushrooms, provolone and herb aioli. LTS Lamburger | with red onion, mint, garlic, cucumber yogurt sauce. LT The Jay Dog | Andouille Sausage with whole grain mustard and pickled slaw Salmon Sammy | with caper aioli, mixed greens, tomato and cucumber Nifty Nicoise | grilled ahi, spinach, olive tapenade and herb aioli. T Deep Sea | fried calamari, caper aioli, lettuce and tomato Zues’ Chicken | with feta, spinach, tomato, onion and olives Pesto Chicken | with roasted peppers and provolone. LT Cabo Chicken | with pepper jack and chipotle aioli. LT Spring Chicken | with apricot jam, blue cheese, pesto and arugula.

Grilled Veggie | with hummus and tapenade. LT Mediterranean Marvel | chickpea patty with cucumber, yogurt & onion. LT El Porto | Grilled Portobello mushroom, roasted peppers, provolone. LT BLT | the name says it all L-lettuce, T-tomato, S-sauce any slider can go gluten free in a lettuce wrap The miNi maCs! We start with our cheddar mac and top it off just right Cheddar | Cheddar bacon | Cheddar jalapeño Pepper jack | Smoked Gouda | Smoked Gouda with andouille Sausage | Blue Cheese | Blue, bacon and broccoli | Blue and Shroom | GF hominy, cheddar and pepper jack The salads!

The Hometown House Hail to the Kale Spin Master Back to Basic Berry Quinoa (the super grain with a funny name) Crowd Pleaser Caesar TaPas! Hummus Plate | White Bean Hummus with Country Olives and Marinated Tomatoes accompanied by warm flat bread. 6 Ahi Tartar | Spicy tuna with wonton chips. 12 Lamb Skewers | chopped lamb with herbs and spices, skewered and grilled served with mint pesto and yogurt sauce. 8

Calamari | Floured and fried served with caper lemon aioli and cocktail sauce. 8 Cheese Plate | Chef’s selection of Artisan Cheeses accompanied by honey, toasted almonds, dates and a crusty baguette. 14 Em’s Plate | Chef’s selection of sausage accompanied by a crunchy baguette, whole grain mustard and house made pickles. 14 Carsoni Fries | French Fries or sweet potato fries with a choice of roasted garlic aioli, ranch, chipotle ketchup or Truffle Aioli and parmesan. 6 Massman Fries | Our version of ballpark style garlic fries. 6 Chicken Drumettes | Wing style or lemon herb both served with house made ranch. 14 Bruschetta | Selection Varies.12 The big salads!

Hometown House | Mixed baby greens with cucumbers, red onions and roasted beets in our toasted coriander vinaigrette finished with crumbled cotija. 12 Hail to the kale | Baby kale tossed with julienned apples, dried figs, red onion, roasted beets and crumbled blue cheese in our balsamic vinaigrette. 12 Quinoa the super grain with a funny name | Cucumber, tomato, red onion and chickpeas finished with mint, parsley, lemon and garlic oil. 10 Basic Berry | Mixed Greens tossed in our seasonal berry vinaigrette and finished with candied walnuts and crumbled blue. 10 Crowd Pleaser Caesar | Romaine hearts tossed in our lemon scented dressing finished with croutons and shredded parm. 12 Spin Master | Baby Spinach with caramelized onion and roasted red peppers tossed in our balsamic vinaigrette and finished with goat cheese and toasted pine nuts. 12 Asian Persuasion | Chili Glazed Salmon served over mixed Greens tossed in ponzu vinaigrette with edemame, red onion, cucumber, and cilantro finished with fried rice noodles. 16 Nifty Nicoise | Grilled ahi served over mixed baby greens tossed with green beans, potatoes, tomatoes and olives finished with a Sherry vinaigrette and a hardboiled egg. 16 Cabo Chicken | Chili Lime Chicken served over mixed greens tossed in our toasted coriander vinaigrette with tomato, red onion, cucumber and roasted corn relish. Finished with pepita seeds, cotija and tortilla strips. 15 Greek Squad | Grilled Lamb served over Spinach Salad tossed with tomato, red onion, olives, cucumbers and feta in our sherry vinaigrette. 16 desserTs! Chocolate Torte | with raspberry sauce and Chantilly cream. 6 Cheesecake. 6 Crème Brule. 6 Vanilla ice cream | with chocolate genache and crème anglaise. 6 Sorbet Trio. 6 CaTeriNg! $5 per person per item - some items not included For our full service catering options, please visit our website.

2900 Broad Street, San Luis Obispo • 805-541-5860 Open Mon-Wed. 11-9 • Thurs-Sat 11-10 • www.taste2900.com

It is our privilege to serve you for over 18 years.

We make traditional Boiled New York style bagels.

They’re crunchy on the outside and chewy on the inside.

Our variety of cream cheeses are sensational, and we create our own seasonal flavors right here. What makes us special: Drive-thru service of espresso, fresh salads & sandwiches using Boar’s Head meat. Our New York style bagels and homemade cream cheeses are the best ever made! We’re proud to be locally owned!

BAGELS

Plain • Egg • Sesame • Garlic • Poppy Seed • Works • Salt Chocolate Chip • Cranberry • Banana Nut • Blueberry • Honey Oat Cinnamon Raisin • Jalapeño • Cinnamon Apple • Cinnamon Sugar Sundried Tomato • Spinach Cheddar • Wheat • Mixed Grain Sesame Wheat • Onion • Sourdough

CREAM CHEESES

Plain • Low Fat Plain • Garlic & Onion • Cinnamon Raisin • Lox Sundried Tomato • Low Fat Strawberry • Honey Walnut • Chives Low Fat Veggie • Green Olive • Jalapeño • Plus seasonal specials

SANDWICHES

Made with Boarʼs Head Meat Turkey • New York Pastrami • Black Forest Ham Roast Beef • Salami Veggie, with Avocado and Cucumber Sandwich BLT - toasted with mayo, bacon, lettuce, and tomato

SALADS

Chicken Caesar • Chef Salad Oriental Chicken • Garden Salad

ESPRESSO & OUR FAMOUS BLENDED DRINKS Gourmet roasted, premium, flavored coffee of the highest quality.

Mocha Java Frost • Tasty Espresso Drinks Delicious All Natural Fruit Smoothies

ARROYO GRANDE

1259 East Grand Avenue (805) 473-1500

Drive-Thru Window Hours: 6am-3pm Monday - Saturday 7am-2pm Sunday

PISMO BEACH

503 Five Cities Drive, #B (805) 773-9263

Hours: 6am - 3pm Monday - Friday 6am - 4pm Saturday 7am - 4pm Sunday

R E S TA U R A N T S

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HAPPY HOUR The Market’s Happy Hour showcases a wide variety of food and drinks available daily from 4-6 p.m. The extensive happy hour menu features $3 drafts, $5 wines by the glass and a variety of plates all under $8. The range of dishes on this particular menu include bacon wrapped dates, thai pork meatballs and The Market’s signature burger made with house bacon and tempura onions.

TO SHARE served with baguette and crackers

THE MARKET BOARD

DUNGENESS CRAB crab broth risotto, english peas & tendrils, enoki mushroom, chervil & tarragon Domaine Louis Michel, CHABLIS VILLAGES, 2011

CHEESE PLATE 3 monthly selections, house accompaniments

CRISPY TROUT wok-fried, warm bacon vinaigrette, spinach, roasted shallot, heirloom tomato, lardons, peruvian potatoes Claiborne & Churchill, RIESLING, Central Coast 2012

3 cheese + 3 meat selections served with olives, nuts and house accompaniments

CHARCUTERIE 3 cured meats, house mustard and olives charcuterie

DINNER Casual elegance makes The Market a memorable Santa Maria Valley destination, offering an exquisite symphony of original dishes, stunningly presented by a gracious staff in a serene setting nestled in the corner of The Santa Maria Town Center.

Such perfection is rare, so think of The Market as a special treat.

Knowledgeable and attentive service is only the beginning for the first-class experience they deliver.

At The Market, wine is accessible and fun for everyone to enjoy, with a casually elegant bar highlighting local favorites, as well as classic old-world appellations. Focusing on simple and fresh faire, Executive Chef Joe White offers a bi-monthly menu reflecting the changes within the bounty of each season. “I have a passion for sourcing local ingredients and getting creative in the kitchen with new flavor combinations, ultimately leading to our most signature creations here at The Market,” says Chef Joe White. Some of The Markets Signature dishes include mongolian marinated lamb chop, house gnocchi and buttermilk soaked batterless fried quail.

ENTRÉES

DATES-OLIVES-NUTS bacon wrapped dates, artisan olives, roasted local nuts

APPETIZERS BATTERLESS FRIED QUAIL buttermilk soaked, honey dijon glaze, apple-fennel slaw Chevalier, MUSCADET COTE DE GRAND LIEU, 2013 MAC N CHEESE house ham, beer mustard, potato chip crust Figueroa, DANISH RED LAGER ALBACORE TARTARE wasabi-avocado puree, seabeans, papaya salsa, yuzu gastrique, quail egg Pichot, VOUVRAY, Brut, 2010 MUSSLES & SHRIMP pilsner-sambol broth, pea tendril puree, house bacon, grilled baguette Pilsner Urquell

GNOCCHI house gnocchi, pecorino, heirloom tomatoes, arugula, olives, green beans, roasted cauliflower.

Palmina, PINOT GRIGIO, Santa Barbara County 2012 ROASTED HALF DUCK crispy skin, cherry-chestnut stuffing, roasted butternut squash, sour cherry gastrique Principi Di Butera, NERO d’AVOLA 2012 PORK RIB CHOP buttermilk brined, double cut, jus, honey-buttered carrots & turnips Charles Joguet, CHINON, 2012 THE MARKET STEAK seared marinated skirt steak, spicy cilantro-shallot glaze, green beans, okinawan potato puree, farm egg Juan Gil, MONASTRELL, Jumilla, 2011 LAMB CHOPS mongolian marinated, cilantro-mint vinaigrette, crispy chard, parsnip puree Clos la Coutale, CAHORS, 2012

BIB SALAD stacked butter lettuce, fine herbs, shallot dijon vinaigrette Domaine du Salvard, CHEVERNY, 2013

LASAGNA moroccan lamb sausage, housemade saffron pasta, harissa stewed tomatoes and eggplant, bufala mozzarella Domaine de Fonstaine, CORBIERES ROUGE, 2012

HOLIDAY SALAD dried fruit rolled goat cheese, cranberries, candied pecans, champagne-citrus vinaigrette, market greens Cht. de Trinquevedel, TAVEL, 2012

THE BURGER 8 oz angus, tempura onion, white cheddar, house bacon, crispy peruvian potatoes, sambol aioli Hocus Pocus, SYRAH, Santa Barbra County, 2012

lamb chops

THE MARKET | TOWN CENTRE MALL (FIRST FLOOR, NEAR MACY’S) | SANTA MARIA | 805-925-7766 www.themarketsm.com

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

WINE CLASSES Introduction to Wine Industry SATURDAYS, 11/1/14 – 11/8/14

Treebones Resort in South Big Sur Unique Yurt Lodging and Two Restaurants

“Taste another world nearby”

30 min. drive North of Hearst Castle on Hwy 1

Introduction to Enology TUE, THU, SAT 1/13/15 – 1/31/15

European Wine Appreciation WEDNESDAYS, 2/11/15 – 3/18/15

Spring 2015 Introduction to Vineyards Wine Marketing

E X T E N D E D . C A L P O LY. E D U

Lunch Daily 12noon - 2pm

Dinners Nightly 6pm-8:30pm

Offering farm to table cuisine with greens and vegetables harvested daily from our on site garden.

Sunset Sushi Bar

SLOCAVORE WORKSHOPS

Serving the freshest, most exquisite sushi within a 60 mile radius.

Open all nights 5:30-9pm (except Tuesdays) Closed completely for winter season in January & February

Cheese Appreciation SATURDAY, 2/21/15

Exploring Organic, Compost & Soils SATURDAY, 3/21/15

Spring 2015 Sausage Making

Wonders of Lavender

Getting into Grains

Paella & Wine

S L O C AV O R E . C A L P O LY. E D U

Dinner Reservations recommended.

Call Front Desk 805.927.2390 Call to confirm winter hours of sushi bar 71895 Hwy 1 Big Sur, CA 93920 1-877-424-4787 · www.treebonesresort.com

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

A SMALL SAMPLING OF

OUR MENU Entrereses 2 Flautas Crispy flour tortilla tightly wrapped & stuffed with your choice of shredded chicken or beef. Topped with mild sauce, guacamole, sour cream & cheese.

Nachos – Chicken or Steak Corn tortilla chips covered with beans, jalapeños, melted cheese, guacamole & sour cream.

140 E. Clark Avenue, Orcutt (805) 937-5000 or (805) 937-5005

Taco Salad Shredded lettuce topped with beef or shredded chicken, cheese, whole peruano beans, tomatoes, olives, guacamole & sour cream. Served in a crispy flour tortilla bowl.

Burritos Chicken Burrito Lite Filled with chicken, rice & pinto beans. Cooked with bell peppers & onions. Topped with mild sauce & cheese.

Carne Asada Burrito Filled with carne asada, rice, beans, cilantro, onions & guacamole jalapeño purée sauce.

Especialidades Mexicanas Carnitas Tender slow roasted pork. Served with pico de gallo, rice & refried beans. Your choice of tortillas.

Chile Colorado Chunks of pork simmered in red chile sauce. Served with rice & beans. Your choice of tortillas.

Chile Relleños Two chile relleños made from fresh long Anaheim green chiles.

Topped with mild sauce. Served with rice & beans.

Enchiladas Verdes Two corn tortillas dipped in tomatillo green sauce, stuffed with chicken & rolled. Topped with cheese, pico de gallo, salsa verde & sour cream. Served with rice and beans.

Tres Amigos Fajitas Charbroiled steak, grilled chicken & grilled shrimp. Served with rice, beans, sour cream, guacamole, cheese & pico de gallo. Your choice of tortillas.

Try our Mi Chelada or Coronita Margaritas Mi Chelada A beautiful hand-made clamato based cocktail with any beer of your choosing mixed in! *Add Shrimp $3 Coronita Margarita A Coronita slowly mixed in as you drink – to a Lime-A-Rita.

Combinaciones #1 – Cheese Enchilada & a Guacamole Taco #2 – Tamale & a Beef Taco #3 – Cheese Enchilada & a Tamale #4 – Two Cheese Enchiladas #5 – Chile Verde Burrito & a Beef Taco #6 – Chicken Enchilada & a Guacamole Tostada #7 – Cheese Enchilada & a Chicken Taco #8 – Three Chicken or Beef Taquitos #9 – Cheese Enchilada & a Chile Relleño #10 – Two Beef Tacos #11 – Mulita with Choice of Asada, Carnitas or Al Pastor All orders come with chips & salsa

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group – featured restaurant –

ORIGINAL

Open Daily at 8am Serving Breakfast Until 4pm Lunch & Dinner

Clam Chowder Bread Bowls Homemade Soups & Gourmet Sandwiches Steamed Clams Fish Tacos Angus Burgers Pasta Dishes

Featuring Local Wines & Beers Local Farm Fresh Ingredients Fresh Local Catch Joebella’s Roasted Organic Coffees

Happy Hour 7 Days A Week From 4-6pm Live Entertainment Alfresco Dining with 14 Waterfront Tables Dog Friendly · Casual Relaxed Atmosphere

Best View On The Bay! 699 Embarcadero, Morro Bay · 805-772-8988 Look for the blue umbrellas at Marina Square

Visit www.bistroonthebay.com for complete menu

GRILL

We grill it how you want it!

Menu Sampling:

Variety of Eggs Benedicts Breakfast Specials

ROADHOUSE

O

By ORIGINAL ROADHOUSE GRILL

riginal Roadhouse Grill features are offered as well. Salads, sandwiches an authentic roadhouse menu and and fresh-made-daily soups round out the a down-home, come-as-you-are offerings. While waiting for entrees, guests atmosphere. You’ll find peanuts served enjoy freshly baked yeast rolls served with in buckets and shells on the floor. You’ll honey butter and have lots of appetizers to hear a blend of country music, classic choose from. One of the most popular and rock and blues on the jukebox. You may unique is the Texas Egg Rolls: cream cheese even witness line dancing employees. and jalapeño filled served with jalapeño Original Roadhouse opened in May 2000 jelly. Desserts include a selection of minias part of an American Family Steakhouse desserts served in small mason canning concept developed by Los Angeles based jars. And for guests with a bigger sweet brothers, Larry and Ralph Cimmarusti. The tooth, or to share, there’s the Sweet Potato Cimmarusti family started with an Italian Pecan Pie. All desserts are made in house. deli in Hollywood 40 years ago and has Great taste doesn’t have to be pricey a proud history of owning and operating either. Original Roadhouse offers a Little California restaurants and supporting Less Dinner Menu featuring nine entrees the communities in which they are of smaller portioned meals all under located. Over the years their companies $12.99. Lunches are available with prices have donated over a million dollars in ranging from $7.99 to $9.99. support of families of police officers who Original Roadhouse was designed around lost their lives in the line of duty. The goal family dining, catering to both large and of the brothers was to create a restaurant small families. Every Tuesday family known for a casual, fun, family atmosphere dining gets even more affordable with “Kids and hearty, made-from-scratch meals.

Eat Free Night.” Kids choose from a menu Original Roadhouse prides itself on an with healthy options such as grilled chicken extensive menu that has favorites such skewers with a choice of dipping sauces. as slow roasted Bourbon tri-tip, fallFor diners over 21, the full-service off-the-bone baby back ribs and hand saloon offers special roadhouse-themed cut steaks from USDA aged Midwestern beverages served in mason jars and a wellbeef, grilled over mesquite wood and rounded wine list. Beer lovers will find a generously seasoned with a signature blend selection of 12 draught beers from local of spices. They also offer bison steaks, breweries including Firestone and the ribs and burgers and there are a variety of signature Peanut Tap Handle craft beers. steak alternatives including Whiskey River Happy Hour features discounted drinks Salmon, BBQ chicken, boneless pork chops, and $5 Bar Bites Monday-Friday from Cajun catfish and the ever-popular Country 2-7pm and Saturday/Sunday from 2-6pm.

Cognac Chicken, a tender boneless breast Thursday through Sunday, horse racing smothered in a decadent blend of three fans can enjoy wagering in a separate and cheeses, jalapeños, artichokes, chopped enclosed bar, dining and patio area. onions, cream and cognac.

Visit Original Roadhouse Grill and Beef burgers are check out the sights, Original Roadhouse Grill fresh ground insounds, smells, 1423 S. Bradley Road, Santa Maria house and turkey delicious food and originalroadhousegrill.com and veggie burgers friendly service.

(805) 614-0586

R E S TA U R A N T S

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

Fall in the Garden The Gardens Restaurant FRESH JUICE BAR

LIVE MUSIC SUNDAY BRUNCH

FREE CORK AGE ON 1ST BOTTLE OF SLO COUNTY WINE OUTDOOR PATIO DINING

SPONTANEOUS GARDEN CUISINE

MULTI-COURSE THANKSGIVING AND CHRISTMAS MENUS LOCALLY SOURCED SEASONAL FOOD FROM FISHERMEN, MENUS R ANCHERS & FARMS w w w.S yc a mor eSpr ings.com

805.595.7302

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

Fresh and local delivered to your door

Community Sustainability is more than just an idea, it’s a way to live, learn, protect, enhance and replenish those things immediately around us.

It is a way of life! SLO Veg was born out of this need for local sustainability.

Sign up now at SLOVEG.COM to get your custom, convenient deliveries.

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

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JOIN US IN THE SALOON BAR FOR

HAPPY HOUR MONDAY - FRIDAY 2PM - 7PM SATURDAY/SUNDAY 2 PM - 6 PM

SPECIAL NFL SEASON EXTENDED HAPPY HOUR!

SUNDAY 11AM TO CLOSE MONDAY & THURSDAY 2PM TO CLOSE DRINK SPECIALS & $5 BAR BITES MENU

LITTLE LESS DINNER MENU* AVAILABLE DAILY $9.99 TO $12.99

Roadhouse Sirloin Roadhouse Broil Dinner Bourbon Tri-Tip Steak BBQ Chicken & Baby Back Ribs

Boneless Pork Chop Country Cognac Chicken Grilled Catfish .....and more

*Entrees served with choice of one side item.

I

OR

A L R O A D HO

U SE

G IN

Come visit us for hand cut steaks, slow roasted tri-tip, chicken, seafood and our delicious and nutritious selection of bison items including rib eye, ribs and burgers.

1423 South Bradley Road • Santa Maria, CA 93454 805-614-0586 WWW.ORIGINALROADHOUSEGRILL.COM FAMILY OWNED SINCE 2003

JOIN US FOR EXCITING SATELLITE WAGERING! Thursday through Sunday

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

– featured restaurant –

THOMAS HILL ORGANICS BISTRO & WINE LOUNGE

Farm fresh, with a twist

T

By Hayley THomas

homas Hill Organics Bistro Moët & Chandon in Epernay, France.

Executive Chef Christopher There’s no getting around it: Manning Manning loves to play with the is a culinary rock star and he’s ready seasons. With a reverence for lush, ripe, to show just what he can do with the and regional ingredients, he adds a Central Coast’s delicious and varied colorful dose of originality to a classic bounty.

French sensibility.

“I picture the plate as a blank canvas, “My roots are classical, but I always and I see the food—both to the eye and like to incorporate subtle flavors and to the pallet—as artwork,” Manning textures that surprise and excite the said. “I work on both levels to create a palate,” Manning said. “Thomas Hill unique dining experience.”

Organics is all about fresh, local, The chef’s passion originates from a seasonal—new California cuisine.” guttural level. As a youth, the Montana The newly-appointed chef enjoyed a native loved preparing dishes for his career at Napa Valley’s Peju Winery and family after school. Manning would ‘etoile Restaurant at Domaine Chandon go on to attend classes at the famed Le before carving out a home at the Paso Cordon Bleu cooking schools in Paris, Robles hot spot.

London and Florence. The chef will bring The timing could not be better: his wine pairing prowess to the Thomas With the opening of Thomas Hill’s hip Hill Organics table.

THO Lounge last year and debut of a “It’s nice to be in Paso Wine Country newly-remixed cocktail menu earlier and working with so many local wineries this spring, a fresh buzz surrounds in this area,” Manning said. “I love the the eatery. laid back vibe, and working closely with Thomas Hill Organics Bistro the winemakers.”

Restaurant owner Debbie Thomas is The chef is currently crafting food and thrilled to bring the chef’s expertise to wine pairings specific to local wines, and her chic dining room and cozy, artfullydiners can expect to experience those appointed patio. tantalizing and tasty menu additions “As the culinary scene expands in this November.

Paso Robles, Chef Chris is the perfect Although the new chef aims to put fit to take Thomas Hill Organics to the his own expert twist on the farm fresh next level,” Thomas said. “He shares menu, he is the first to assure diners that our appreciation for fresh ingredients the spirit of Thomas Hill Organics Bistro creatively prepared, and his background will remain eternal. After all, if you can in wine country dining is second-towork with the finest local ingredients none.” anywhere, why wouldn’t you?

Aside from paving the way for ‘etoile’s “There is simply so much at our fabulous Michelin star rating, the chef, fingertips here on the Central Coast,” 38, is proud to have refined his skills Manning said. “It’s amazing to reach out under the tutelage to local farmers Thomas Hill Organics of legendary chefs and create dishes 1313 Park Street, Paso Robles Pascal Tinguad and with the best local www.thomashillorganics.com Bernard Dance at ingredients.”

805-226-5888

Need an excuse to stop by?

Award Winning Dining & Ambiance Cocktail Lounge Nightly Entertainment World Renowned Desserts Seasonal Decorations Boutique Shopping

COPPER CAFE MadonnaInn.com 805-543-3000 100 Madonna Road, SLO 93405

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

Best Chinese Food in Town!

Asian Cuisine Dine in · Take Out · Delivery Party Trays · Banquet Facility Healthy, Quality, & Fresh 100% Vegetable Oil · No MSG Open 7 Days 11:00am – 9:30pm Gift Certificates Available

FREE DELIVERY $20 Minimum (before tax)

More Coupons Available Online Across the Street from the Santa Maria Inn 1000 Higuera St • 805.541.4420 • WoodstocksSLO.com

800 S. Broadway, Ste #105 (805) 928-2525 · www.MagicDragonCusine.com

R E S TA U R A N T S

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

Thomas Hill Organics

1313 PARK STREET PASO ROBLES, CA 93446

805.226.5888

BISTRO & WINE BAR

thomashillorganics.com

Honest Food, Creatively Prepared SAMPLE MENU AHI TUNA TATAKI STYLE Sesame Cucumbers, Daikon

Radish, Avocado, Wakame, Valencia Orange, Ponzu Sauce, Green Onion & Ginger Relish

BLACK LENTIL TACOS Carrot Puree, Candied Jalapeños, Watermelon, Cilatro, Cashews, Coconut

BRAISED DUCK SALAD Maria’s Squash Noodles, Organic Shizo Leaves, Pickled Plum, Peanuts, Snap Peas, Tat Soi, Green Onion & Ginger Relish, Fried Ginger & Chili Vinaigrette

Gourmet Catering Winery Dinners

CHARBROILED TENDERLOIN Purple Yams, Cauliflower, Tuscan Kale, Celery Root, Roasted Onion Bordelaise

Weddings . Special Events Holiday Parties

LOCAL KING SALMON Red Beet Puree, Roasted Baby Beets, Heirloom Carrots, Red Torpedo Onions, Purslane

FIRE BAKED ARTISANAL PIZZAS AND SEASONAL DESSERTS Menu changes weekly depending on local ingredients

SUNDAY

brunch 10am - 3pm + dinner 5pm - 9pm

MONDAY thru THURSDAY lunch 11am - 3pm + dinner 5pm - 9pm

FRIDAY & SATURDAY

lunch 11am - 3pm + dinner 5pm - 10pm

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group – featured restaurant –

MISTUR A

HAPPY HOUR | 5pm-8pm daily LUNCH & DINNER SPECIALS 11am-10pm daily Large Selection of Local Beers on Tap with Menu Pairing suggestions

Farm Fresh Peruvian Fusion

MONDAY | Trivia & Pint Night TUESDAY | Organic Martini & Special Events Night

WE HA NFL TI VE CKET! WEDNESDAY | Bingo Night Watch a ll THURSDAY | Live Entertainment the games o 5 HD T n V ’s!

FRIDAY & SATURDAY | Dj Night SUNDAY | Service Industry Night Check Our Page For Nightly Drink Specials, Entertainment & Special Events.

717 Higuera St. SLO (805).544.5515 www.buffalopubandgrill.com

C

BY HAYLEY THOMAS

elebrated local chef Nicola “It has always been my dream Allegretta believes that just to cook; the only thing missing as the world is brimming with was growing my own vegetables,” cultures, it is also brimming with new Allegretta said, adding that the farm’s and playful flavors to explore. This first harvest of kale, Swiss chard, November, the mastermind behind cauliflower, and broccoli was so Mama’s Meatball and Haute Catering impressive, he “needed to share it.” will bring a dose of punchy, Peruvian Share, indeed. Nico Farms produce fusion flare to Paso Robles. The new can now be found at local restaurants restaurant, Mistura, is inspired by the Big Sky Café and Bliss Cafe, as well as Spanish word for “mixture”—as well at farmer’s markets and through the as his South American-born wife and SLO Foods Cooperative. business partner, Jackeline.

Of course, the bounty is primarily “I dedicated Mama’s Meatball to experienced on the plate at Mama’s all the mothers all over the world Meatball in downtown SLO and at and their cooking,” Allegretta said.

Mistura, located off Highway 46 East “Mistura is dedicated to the love I at the River Oak Golf Course in Paso have for my wife. I am fascinated with Robles.

Peruvian culture, and, over the past Allegretta will continue to run Haute few years, Peruvian cuisine has been Catering out of the scenic location, and recognized as one of the best cuisines dinner service will be provided five-toin the world.” six nights per week.

The culinary influences of the “We have more than 200 wineries country span far and wide, combining in the region and many foodies who Inca and Spanish, as well as African, will appreciate what we’re serving up.

Chinese, Middle Eastern, French, and I believe Mistura is going to become a beyond. dining destination,” Allegretta said.

“The flavors are very intense, using Jackeline said patrons should expect many sauces and spices,” Allegretta a fine dining feast that blends the said, “We are going to offer a very diverse flavors of Peru with modern vibrant menu.” presentation. Although the couple The chef has a twist in store: Those recently returned from a trip to Peru— exotic flavors will be largely crafted where Allegretta gleaned inspiration with ingredients grown by Allegretta from internationally-acclaimed himself. With a bit of agricultural help chefs—the aim has always been to from friend and farmer Derron Dike, create a new, enhanced level of flavor.

Allegretta founded Nico Farms in Spring “Peruvian cuisine is continuing to rise 2014. Located on a portion of the 20throughout the world, and we hope to acre Calle Joaquin Ag Reserve’s City share this incredible mix of flavors with Farm San Luis Obispo, the fertile soil the community while remaining ever is offering up fresh, respectful of the MISTURA organic ingredients culture,” Jackeline 700 Clubhouse Drive that add potency to said. “This is our Paso Robles Allegretta’s recipes. way to give back.”

805-238-3333

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

Holiday Make and Take Workshops from local and visiting Professional Chefs

shop Trifle Wowrkl an d we

Bring your bo will take care of the rest

H oliday Cookies

Enjoy making your holiday creations with your loved ones!

Tamales

M ake tamales and turn it into a H oliday Tradition!

THE SEWING CAFÉ

541 Five Cities Drive, Pismo Beach • 805.295.6585 thesewingcafe1@gmail.com Our kitchen will be closed for remodeling in October. We will reopen November 1st for our Holiday Cooking Workshops.

Please call for class times, dates or more information.

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

W eekly H appenings

BLAC SHEEP BAR & GRILL Cocktails • Food • Patio Finger Foods

Tortilla Chips & House Salsa 6.95 V Calamari Rings 10.95 Buffalo Drumsticks 9.95 Jalapeño Poppers 9.95 V Onion Rings 9.95 V Killer Nachos 13.95 V

MONDAY WINE SPECIAL MONDAY - 8AM TO 9PM 50% OFF ANY BOTTLE OF WINE $100 OR LESS

SUNSET HAPPY HOUR MONDAY THROUGH FRIDAY - 3PM TO 6PM

9 LUNCH SPECIAL

$

MONDAY THROUGH FRIDAY - 11AM TO 2PM

COMPLIMENTARY MIMOSAS & $5 BLOODY MARYS WITH PURCHASE OF BREAKFAST ENTRÉE MONDAY THROUGH FRIDAY - 8AM TO 11AM

TAPAS TUESDAY TUESDAY - 5:30PM TO 6:30PM 50% OFF APPETIZERS $5 SOMMELIER SELECTION WINE BY GLASS | LIVE MUSIC

Add ons (+4.95 each) BBQ chicken · BBQ beef · Buffalo chicken · Linguica · Carnitas · Chile verde Mozzarella Cheese Sticks 9.95 V

Breaded Chicken Strips 10.95 Fried Artichoke Hearts 7.95 V Baby Back Ribs & Fries 10.95 House Made Guacamole & Crisp Tortilla Chips 8.95

LIVE ENTERTAINMENT THURSDAY & FRIDAY - 6PM TO 9PM

Pub Quesadilla 8.95 V

Flour tortilla filled with onions, peppers & melted cheddar cheese.

Add Beef, Chicken or Carnitas + 3.95

Hand Crafted Tacos (2) 11.95 (single taco 8.95)

Served with fresh house made salsa & a side salad.

Two soft corn tortillas filled with onions, jalapeño peppers, cilantro, cheddar cheese & your choice of Beef · Chicken · Alaskan Cod · Carnitas · Chile Verde · Shrimp

Pescado & Chips 12.95

Lightly breaded Atlantic cod fillets, with fries, tartar sauce & lemon.

Hand-Crafted Burgers

Soups & Salads

House Made Chili 4.95/6.95

Topped with red onions & cheddar cheese & served with crisp tortilla chips.

House Made Chicken Tortilla Soup 4.95/6.95 House Salad 5.95 V Baby Spinach 6.95/9.95 Black Sheep Tri-Tip 8.95/11.95 Rotisserie Chicken 8.95/11.95 Shrimp & Avocado 9.95/12.95

Black Sheep’s Famous Mac n’ Cheese

The original Pub Mac ‘n Cheese 10.95 V

The ultimate comfort food! Elbow macaroni with house recipe of cheeses served au gratin with a salad – or substitute fries, no judgment!

A la carte Mac 10.95

Our famous Mac ‘n Cheese recipe served alone but with a twist!

Mac Daddy with bacon & jalapeños Cowboy Mac with buffalo chicken Beefy Mac with BBQ Tri-Tip Hot Mama Mac with Linguica, jalapeños & Cayucos Hot Sauce Veggie Mac with sauteed tomato, onions, red & green bell peppers. V Mac Mexicano with our famous carnitas Build Your Own Mac – the options are endless!

Other Pasta Specialties

Grilled half pound burger served with the works (lettuce, tomato, red onion, pickles & improved thousand island dressing) on a fresh locally made artisan burger bun. Choose your favorite accompaniment: soup, salad or fries.

Customize with the following (1.50 each): Swiss, cheddar, pepperjack, grilled onions, sautéed jalapeños, apple smoked bacon, house made chili, sautéed mushrooms, sautéed onions & peppers, fresh avocado, blue cheese crumbles.

Black Sheep Guinness Burger $9.95 Basted in our own Guinness reduction.

“1117 Chorro” Burger 11.95

Sauteed mushrooms, onions, peppers & cheddar cheese.

Bacon “Feeling Blue” Burger 11.95

Topped with crisp apple smoked bacon & melted blue cheese.

Western Burger 11.95

Onion rings, apple smoked bacon, BBQ sauce & cheddar cheese.

Garden Burger 9.95 V

A blend of whole grains & vegetables with “the works.”

* We will gladly sub a garden patty on any of our burgers – just ask! * Double up on protein with an extra patty +3.95

House Sandwiches

On fresh locally made artisan breads & served with choice of soup, salad or fries.

Grilled Ham & Cheese Fondue 9.95

Grilled ham, tomato & melted mozzarella cheese on toasted sourdough.

Pesto Chicken Sandwich 11.95

Grilled chicken breast with pesto sauce, lettuce, tomato, mozzarella cheese on a french roll.

California Turkey Melt 12.95

Turkey with pepperjack cheese, ortega chili, tomato, house made guacamole & spring mix on toasted sourdough bread.

Served with garlic bread

Fettuccine Alfredo 10.95 V

South of the Border

Prepared in a cream & parmesan sauce.

Add grilled chicken breast (+4.95) or sautéed shrimp (+5.95) Pasta Pomodore 10.95 V Fusili pasta prepared with fresh crushed garlic, basil & tomatoes.

Add grilled chicken breast (+4.95) or sautéed shrimp (+5.95)

Linguica “on a roll” 10.95

Cattaneo Bros. Portuguese Linguica with grilled onions & jalapeño peppers, on a French roll. * V = Vegetarian

CHAMPAGNE BRUNCH SATURDAY & SUNDAY - 8AM TO 2PM $29 PER PERSON | 3 COURSE PRIX FIXE BRUNCH INCLUDES BOTTOMLESS MIMOSAS

WE DELIVER! View our full menu at www.blacksheepslo.com 1117 Chorro Street • San Luis Obispo • 805 544-SHEEP (7433) Best SLO Bar

2727 Shell Beach Rd. 805.773.8900

|

|

Pismo Beach

www. t he d olphin b ay.com/ L ido

Open Daily 11am-2am · Daily Food & Drink Specials · HD TVs · FREE Wi-Fi

Happy Hour 3pm-6pm Daily Pints $3.50, Well Drinks $3.50

Pint Night Mondays 9pm

Buy a house pint glass & we’ll fill ‘em up all night long for just $2 Pabst Blue Ribbon, or $3.50 for any other draft beer.

NFL Sunday Ticket!

We have all the games!

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group – featured restaurant –

POPOLO

CATERING

Just like mom used to make

P

By Hayley THomas

opolo Catering’s success is built on enjoy my fusion food any way they wish,” something you can’t fake: Heart.

Castillo said. “You can pick the food up Behind every plate of welland take it home, or eat outside under seasoned Santa Maria style barbecue, the beautiful sunshine canopy. Stop and flavorful lasagna or juicy carne asada, have some barbecue after work, or sit behind every expertly-catered wedding and stay for some live music.” reception or professional function, The good news for Popolo doesn’t there is a man who truly cares about stop there. In September, the company the food, service, and hospitality. said goodbye to its downtown Monterey That man is Leon Castillo.

Street location and hello to a new home “Would you serve that to mom? If at the Courtyard Marriott banquet room you wouldn’t serve it to mom, then it off Calle Joaquin Road. doesn’t get served to our customers,” The switch will provide a fixed location Castillo said. “This is comfort food. It’s for Popolo-catered wedding rehearsal all about meat and potatoes; chicken on dinners and corporate events held within the bone, recipes that taste like mom’s. the hotel’s state-of-the-art banquet hall.

Restaurants can only try to replicate Castillo said hospitality is not just a that, and this is why Popolo Catering is priority, it’s a passion. Before going into the most sought-out catering company business for himself, the cook enjoyed on the Central Coast.” putting on dinners for friends and With 25 years of catering experience family. and exciting new business ventures “You have to love this business, and ahead, Castillo is ready to share his when you love it, you put more than just unique brand of fusion cuisine with a a recipe together,” Castillo said. “When greater audience. Beginning January, you really put that passion behind what 2015, the operation will move into you do, it comes through in what you the new, 3,000-square-foot MindBody serve. Everyone on the Popolo team has Bistro by Popolo Catering. The dining that drive. We are friendly, attentive, destination is slated to feature sushi, and we care.” hot and cold sandwiches, burrito bar, In a way, when Castillo cooks for barbecue, and more. The Tank Farm you, he’s really saying, “welcome to the Road destination will feed MindBody family.” employees and the general public, a Advertising continues to be mostly first for SLO. word of mouth testimonials, as good Castillo, who has offered a diverse friends tell other good friends. catering menu for years, has always “I tell everyone I am living the dream,” enjoyed allowing people to pick their Castillo said. “My greatest reward is flavors. He plans to offer breakfast, when people just say, ‘Thank you, Leon.’ lunch, and dinner, Monday through It’s always amazing to hear, ‘The food Friday. was so good—it “No one is was the best.’ That Popolo Catering doing this; we are makes me want to 1605 Calle Joaquin, San Luis Obispo allowing people turn around and do popolocatering.com to go ahead and it all over again.”

805-543-9543

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

SEA TO TABLE + FRESH SEAFOOD + RAW BAR + CEVICHES FILET MIGON + SHORT RIB + CARNITAS + PORK CHOP + VERDE CHICKEN

HAND CRAFTED SEASONAL MARGARITAS + SEASONAL COCKTAILS OVER 100 PREMIUM + RARE TEQUILAS + TEQUILA TASTING FLIGHTS FRESH + HEALTHY MODERN MEXICAN CUISINE Downtown Paso Robles @ 1244 Park Street www.FISHGAUCHO.com 805.239.3333

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RESTAURANTS

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group – featured restaurant –

SLO

PUB MENU Appetizers

Beer Battered Chicken Strips – Chicken breasts hand-dipped in locally brewed Firestone DBA beer, panko crusted & deep fried. Served with our house-made dipping sauces $6.95 Sliders – Three little tastes of our popular Pub Burger with lettuce, tomato, dill pickle, red onion, our special sauce, & served on a grilled soft brioche bun.

Cheese upon request $9.95 Shrimp Cocktail – Jumbo shrimp served with our house-made cocktail sauce & fresh lemon $12.95 Sashimi Plate – Thinly sliced sashimi grade ahi tuna served with wasabi mayonnaise & soy $12.95

Salads & Soups Traditional Cobb – Fresh lettuce, tomato, bleu cheese, olives, cucumber, grilled chicken, bacon & hard-boiled egg. Served with fresh bread & choice of dressing $12

BREW

Specialties Shepherd’s Pie – A traditional shepherd’s pie made with beef, chicken, or veggies & topped with fresh creamy mashed potatoes $11.95 Macaroni & Cheese – Our house-made four-cheese macaroni & cheese topped with parmesan panko breadcrumbs $9.95

STEAKHOUSE MENU Entrèes

Served with fresh seasonal vegetables & your choice of a baked potato, mashed potatoes, french fries, sweet potato fries, or basmati rice Fettuccini Alfredo – A pasta dish of fettuccini in a cream sauce with sautéed vegetables $19.95 Add Shrimp $5.95 Salmon – Perfectly baked salmon seasoned & cooked to perfection $25.95 Baby Back Ribs – Tender baby back ribs char grilled with our house rub & finished with our house made BBQ sauce $27.95

Grilled Chicken – Half chicken seasoned with our house rub & char grilled. Served Cowboy Cobb – Fresh lettuce, tomato, blue with hickory smoked BBQ sauce $24.95 cheese, olives, cucumber, char grilled beef, Harris Ranch Angus Steaks bacon & hard-boiled egg. Served with fresh Choose your favorite steak & we will bread & choice of dressing $14 char grill it just the way you like it, & pair it with your choice of sautéed Sandwiches mushrooms, caramelized onions, Served with your choice of French fries, blue cheese, or any combo you’d like! sweet potato fries, or a dinner salad.

Cheese choices include cheddar, swiss, 20oz. Bone-In Cowboy Cut provolone, pepper jack, & American Ribeye Steak $34.95 10oz. Angus Filet Mignon* $32.95 The Pub Burger – One-Half pound burger 14oz. New York Strip $29.95 topped with lettuce, tomato, dill pickle, 5oz. Bacon Wrapped Petite Filet $22.95 red onion, & special sauce, served on a 8oz. Top Sirloin - Baseball Cut $21.95 grilled soft brioche bun. Choice of melted cheese upon request $9.95 * If you order the filet medium well or well done, it will be butterflied.

The Cambrian Burger – Start with our delicious Pub Burger & add bacon Add 4 Grilled Jumbo Prawns to any steak for $9.95 & fresh avocado $11.95

4090 Burton Drive • Cambria, CA. • (805) 927-0782 TheCambriaPub.com • Lunch & Dinner

Spotlight on upscale pub grub

M

By Hayley THoMas

usic isn’t the only thing that best to make sure that we offer the best packs the house at SLO Brew. culinary and craft beer experience possible Freshly-prepared pizzas, salads, in hopes of creating great memories.” and burgers, craft beer—and a bevy of On the rare night when a show isn’t farmer’s market produce—turn up the scheduled, patrons can expect specials, volume on upscale pub cuisine. including discounts on the brewery’s According to SLO Brew General popular cocktails and craft beers.

Manager Monte Schaller, you won’t see Fans of Brewmaster Steve Courier’s frozen ingredients in Executive Chef handiwork—which spans ale, stout, Allison Watts’ walk in freezer. nitro, pilsner, and imperial brews—will “You will see her walking out on be thrilled to know that the beer program farmer’s market every Thursday, looking will be expanding within the next year. for fresh veggies and ingredients for “This includes having offerings on her house made soups,” Schaller said. tap at other local vendors, as well as the “She has a passion for utilizing as many reintroduction of SLO Brew bottles at opportunities for prepping fresh foods retail locations,” Schaller said, adding and sourcing items from local vendors that SLO Brew once distributed to more as possible.” than 42 states in the late 90s and early Watts, formerly of The Neon Carrot, 2000s. “Since opening in 1988, we’ve been has spent the past three years bolstering a pioneer of the craft beer revolution, and SLO Brew’s distinct culinary style. It’s a it is this character that makes the music versatile menu indeed, as the restaurant’s venue so unique. In the coming months, clientele span from young professionals we hope to put as much emphasis on the and longtime residents to incoming brewery side of operations as have the college students. music venue.”

Veggie plates with garlic lemon More big news is also on the horizon, hummus, bacon-wrapped kielbasa, and with an upgraded brewery and new chicken wings come together to share downtown location in the works. As the menu harmoniously. always, the “SLO Brew experience” will “On any given night, you’ll see folks continue to give patrons that irresistible watching a ball game and enjoying a meal combination of good food, craft beer, at the same time as a quiet couple a few and live tunes. tables down, who are grabbing a bite to “This is the one aspect that no other eat before heading down to the concert,” restaurant on the central coast has SLO Schaller said.

Brew can offer,” Schaller said. “You can The venue, located beneath the eat, drink, and see a show all in one stop. restaurant, is known for showcasing top The beers, food, cocktail lists, and decor national, international, and local acts. are all infused with the musical heritage Food, like music, is a fabulous equalizer. of 20 years. Plus—where else can you sit “Everyone calls SLO Brew home on and have dinner next to the lead singer the night their of the band you SLO Brew favorite musician are waiting to go 1119 Garden Street, San Luis Obispo performs,” Schaller see perform that www.slobrew.com said. “We try our night?”

805-543-1843

R E S TA U R A N T S

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

COOL HAND COMBOS

$5 OFF PURCHASE OF

Mix and match any two different items

$22

2 ENTREES & 2 DRINKS

9OZ NEW YORK STEAK SHRIMP SCAMPI CHAR-FIRED TRI-TIP RASPBERRY CHIPOLTE SPARE RIBS BBQ CHICKEN BREAST STAGECOACH SHRIMP GARLIC CRUSTED SALMON COCONUT SHRIMP PORTABELLA MUSHROOM RAVIOLLI CHILE LIME CHICKEN SKEWERS

AT REGULAR MENU PRICE Valid Sun-Thurs ONLY. One coupon per table please. Not valid on holidays or with any other offers or promotions.

Dine in only. Must present coupon at time of order.

Expires Feb 28, 2015

COOL HAND LUKE’S 1321 Nicholson Ave. Santa Maria

(805) 928-6196

Luke’s Legendary Prime Rib

Our aged prime rib rubbed with Luke’s own seasoning and slow roasted for the most tender cut in these parts. Hand carved to order. Luke recommends medium-rare. *While supplies last.

10 oz. .................................... $21½ COWBOY CUT 16oz. ............. $27½

Served with warm sourdough rolls and campfire beans. Add soup or salad $1.99.

NEW YORK STEAK Char-fired to your liking.

14 oz. cut .........................................$24 9 oz. cut ...........................................$18 CHUCKWAGON CHICKEN .......$15 Chicken medallions pan-seared with bacon,mushrooms and marsala wine, tossed with fettuccini alfredo and loaded with Jack cheese.

CHILE LIME CHICKEN SKEWERS... $13½ Two chicken skewers braised with our chile lime sauce and served with vegetable kabob atop a bed of rice.

GARLIC CHICKEN & MUSHROOMS............................... $14½ Char-fired chicken breast sautèed with mushrooms and roasted garlic.

RODEO BBQ CHICKEN ............$15 Sliced chicken breast medallions basted with Luke’s spicy BBQ Sauce.

Topped with Jack & cheddar cheeses and bacon. Served on onion tanglers.

BACON-WRAPPED MEATLOAF MEATLOAF......$15 Luke’s own meatloaf, bacon wrapped and served atop mushrooms with chef’s vegetables and our garlic red mashers. *while supplies last SHORT RIBS ............................... $16½ Slow baked with a red wine reduction sauce, served on mashers.

CHICKEN FRIED STEAK.............. $16½ Texas size breaded beef cutlet served with mashed potatoes and covered with country gravy.

LUKE’S WESTERN RIB EYE ............$23 Our best selling steak! A 13 oz rib eye smothered with sautèed mushrooms and roasted garlic.

SIZZLING FAJITAS Served sizzling with bell peppers, onions and all the fixins’.

CHICKEN .......................................$16 STEAK .............................................$17 SHRIMP...........................................$18 COMBO............................................$19 CAMPFIRE SALMON ............. $17½ Fresh 8 oz. skillet seared filet, glazed with teriyaki.

BACON-WRAPPED FILET................$29 8 oz choice filet wrapped with hickory smoked bacon.

CALAMARI STEAK....................... $15½ Panko breaded, golden fried and topped with our garlic parmesan butter.

SEARED AHI................................ $19½ Seared rare and glazed with a soy-ginger sauce.

COCONUT SHRIMP STACK.... $16½ Jumbo prawns rolled in our signature coconut batter and golden fried to order.

Served with our spicy orange marmalade for dipping.

1321 Nicholson Ave, Santa Maria, CA 93454

(805) 928-6196

HAND CARVED TRI-TIP TRI-TIP.............. $15½ 10 oz. of sliced Santa Maria tri-tip.

Served with pico de gallo.

LUKE’S SKILLET STEAK.................$17 Choice ranch steak seared and served with a shot of button mushrooms on a warm iron skillet–YUM. Award-Winning SKIRT STEAK & MUSHROOMS....................... $19½ Choice skirt steak char-fired and glazed with our A-1 butter atop sautèed mushrooms.

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MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

a sampling of our menus

Award Winning Clam Chowder!

Burgers

Wraps

Seafood Tacos

Fish & Chips

Open Daily for Breakfast We Feature Local Beers & Wines Taco Tuesday Every Week at 5:00pm 3 Locations to Serve You Pismo Beach: 197 Pomeroy · (805) 773-4653 Daily 8am-9pm

Downtown SLO: Next to Barnes & Noble · (805) 439-2990 Sun-Wed 7am-9pm · Thurs-Sat 7am-9:30pm

SLO: 1491 Monterey Street · (805) 544-7567

Full Service Bakery & Catering Sun-Thurs 7am-8:30pm · Fri-Sat 7am-9:30pm

www.SplashCafe.com

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

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MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group – featured restaurant –

THE

SE A

VENTURE

Mexican Food

Stick with the classics like pork and chicken or create your own experience and explore your adventurous side with lengua or tripas.

Either way enjoy our fresh flavors day or night!

Find your favorites Burritos Chimichangas Taquitos Quesadillas Nachos Get Adventurous Pollo Asada Tripas Cabeza Lengua Carnitas Chorizo Complete your meal with sides Rice Sour cream

Beans Cheese

Guacamole Home Salsa

Enjoy late-night munching with friends and family.

We’re open Friday and Saturday from 12:00am to 3:00am – stop in for the best taco in town!

OPEN LATE! Sunday–Thursday: 8am–midnight Friday & Saturday: 8am–3am 7 Days a week 923 N Broadway • (805) 347-3333 www.lapicositafood.com

Pismo Beach. Literally.

T

BY HAYLEY THOMAS

he SeaVenture Beach Hotel and tossed with garlic and Parmesan as Restaurant is a tried and true well as sharable orders of coconut Pismo Beach icon for a reason. shrimp with mango dipping sauce).

Built truly “on the beach,” it offers “One of the greatest things about more than the white table cloths Sea Venture is that we have a second or sweeping sunset views you’d kitchen behind the bar, so you get to associate with a sensational seaside watch the food being cooked right destination. Tourists love to stay there in front of you,” Walcott said. at the hotel—yes, but the locals are “It’s incredible to be able to offer also in on the secret. a fine dining experience as well as Walk into the third-f loor dining a small plate menu. I can put out establishment during happy hour nachos and sliders right next to and you’ll see all kinds of Central A laskan halibut or a lobster dish Coast folks belly up to the bar, without breaking the theme of the friends sharing small plates on the restaurant.” patio, and first dates unfolding in The SeaVenture is also known the elegant dining room. Lapping countywide for its vibrant happy waves, salty breezes, and the cry hour. This winter, stroll in from 6 of seagulls heighten each dining to 8 p.m. Monday through Friday experience. and receive a free appetizer with the Executive Chef Everett “Casey” purchase of two, domestic beers for Walcott is proud to serve fine just $2, and a killer ocean view. coastal cuisine at this time-honored Pair all that with a simmering establishment. plate of the restaurant’s signature “With the lagoons to the left, Port combination of shrimp, scallops, San Luis to the right, and dunes clams, mussels, fish, and local stretching on—we have the best sausage, and you’ve got magic in view on the Central Coast,” the making.

Walcott said.

“This time of year is special; it’s The restaurant boasts two menus: more of a locals place,” Walcott A main dining room menu featuring said. “I love what I do and it shows. luxurious eats like pistachio ahi I believe in hard work and giving tuna and lobster in lemon garlic people what they want, putting sauce, and another for the bar and a smile on their face. At the patio area, which SeaVenture, we features tapas feel that is the SeaVenture 100 Ocean View Avenue, Pismo Beach style plates most important www.seaventure.com (think beef tips thing.”

805-773-4994

R E S TA U R A N T S

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

33

GLUTEN FREE MENU ITEMS

YOUR HOMETOWN RESTAURANT Bacon & Eggs

Juices

Kay’s bacon is the best in the valley & keeps you coming back for more!

Four slices of thick sliced bacon with two fresh eggs. $9.95

Orange Juice, Apple Juice, Grape Juice & Grapefruit Juice

Coffee & Hot Chocolate

Belgian Waffle

N O W SE R V ING

Kay’s Fish Tacos Traditional South of the Border treat. Lightly breaded Cod, deep fried to a golden brown, served on corn tortillas topped with cabbage, pico de gallo, secret white sauce & avocados. $10.95

Sheena’s Cordon Bleu

Prepared with fresh eggs, whole milk & a dash of vanilla. Cooked light, thick & crispy with large pockets. Served with warm syrup. $6.96

Fried chicken tenderloins topped with grilled thin sliced ham, melted Swiss cheese & honey mustard dressing. Served on a grilled croissant roll. $9.95

Red & White Wine Hot Mess Muffin Our homemade blueberry muffin lightly battered & deep fried to a crispy, golden brown. Topped with whipped cream & caramel syrup! $5.95

We carry wine from local wineries of the Central Coast. Please ask your server for the wines of the day being featured!

Grilled chicken on top of romaine lettuce with candied walnuts, crumbled blue cheese & thin sliced apples. $10.95

Turkey Sausage Scramble

Diced turkey sausage, tomatoes, green bell peppers, red onions, mushrooms & spinach sautéed into a scramble.

Topped with jack & cheddar cheese plus avocado. $10.95

Ms. P’s Raspberry Apple Delight

Old Chicago Beer & Mimosas Coors Lite, Bud Lite, Corona, Firestone, & Blue Moon.

Create your own Mimosa. Choose any of the following juices to mix with your champagne to create the ultimate mimosa experience with your breakfast or lunch! Orange Juice, Apple Juice, Grape Juice or Grapefruit Juice $8, or flavor it with Tirani Peach or Raspberry $7.50

Grilled sliced ham & pastrami topped with coleslaw and thousand island dressing, then sandwiched between grilled rye bread. $9.95

KaysCountryKitchenOrcutt

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MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

Serving Breakfast, Lunch & Dinner A Sample of Our Menu

Ragged Point offers beautiful

FALL WINTER MENU First Course

WEDGE Traditional iceberg wedge with blue cheese dressing, diced tomatoes, chopped bacon, & blue cheese crumbles.

APPLE Sautéed wild mushrooms with caramelized granny smith apples, spinach, leeks, served over brioche toast points & topped with blue cheese.

FRENCH ONION SOUP Classic French onion soup fortified with sherry wine & brandy topped with a crostini & melted gruyere cheese.

Entrée

COQ AU VIN BLANC Braised chicken halves simmered with olives, mushrooms & white wine sauce, served over pumpkin risotto & sautéed baby vegetables.

SALMON Grilled salmon served over roasted fingerling potatoes, sautéed spinach & topped with a lemon-dill beurre blanc & crispy leeks.

FILET Grilled 7 oz filet served with Maytag-blue potatoes au gratin, sautéed rainbow carrots, & a wild mushroom demi-glace.

Dessert

BERRY TART with raspberry sorbet MANDARIN CRÈME BRULE MOLTEN CHOCOLATE CAKE served with vanilla bean ice cream

LUNCH

Soups & Starters

Chowder: Choose New England (white) or Manhattan (red) clam chowder.

Flatbread Of The Day: A creative flatbread made by our chefs fresh daily.

Calamari: Crispy flash-fried calamari, served with lemon aioli & spicy cocktail sauce.

Salads Shanghai Salad: Shredded iceberg lettuce & fresh cabbage, with mandarin oranges, baby corn, water chestnuts, snap peas, & shredded carrots. Topped with crispy wonton strips & cashews, & served with a house-made soy vinaigrette.

Steak Taco Salad: Grilled fajita steak with pepper & onions over crisp iceberg lettuce with pico de gallo, roasted corn, & black beans.

Topped with queso fresco & fresh avocado.

Burgers & Sliders

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.

Salmon Burger: A fresh salmon patty on a warm focaccia roll, with alfalfa sprouts, sliced tomato, red onions, & caper mayonnaise.

Ragged Point Gourmet: A halfpound grilled chuck patty with blue cheese, Nueske’s bacon, a fresh radish slaw, pickled red onion marmalade, & a honey-chipotle aioli, served on a sesame brioche bun.

Veggie Stacker: A selection of fresh veggies grilled to perfection topped with goat cheese and a basil pesto on a fresh focaccia roll.

House Specialties Tandoori Salmon: Tandoori-roasted salmon, served with tzatziki sauce, fresh grilled hearts of romaine, & roasted tomatoes.

Steak Burger: Freshly roasted tri-tip, served on a sesame brioche bun with Muenster cheese, an ancho demi-glace, & grilled onions.

Fish Tacos: Crispy fried freshcaught fish on flour tortillas, with marinated cabbage, pico de gallo, queso fresco, Cajun rémoulade, & a Baja slaw.

Crab Sandwich: Fresh crab salad on a fluffy croissant with lettuce, tomato, red onion, & mayo.

Reservations 805-927-5708 www.raggedpointinn.com Breakfast Service 8am-11am Lunch Service 12-4pm Dinner Service 5pm-9pm, please call for winter hours Check out our new room accommodations The Cliff House with stunning views.

Hotel Reservations 927-4502

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

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MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

FAMOUS PIZZERIA & ITALIAN RESTAURANT�

�

Family O wned & Operated Since 1973

BREAKFAST Served M-F 9-10:30am MADE-TO-ORDER Breakfast Sandwiches Two eggs, your choice of Bacon, Sausage or Ham, plus Cheddar Cheese all on a 7” French or Wheat Roll - Topped with a touch of Mayo and a tad of Mustard, Lettuce, Tomato, light Onion and Black Pepper.

(Feel free to add or subtract to your tastes!)

LUNCH Served all day Our Single is a generous 7 inches. You can Double it to 14” or Triple it for a huge 21” sandwich!!

“THE WORKS” includes our Oil & Vinegar Dressing, Mayonnaise, Dijon Mustard, Tomatoes, Pickles, Onions and Lettuce with Black Pepper.

Fresh Made Bread! Choose a freshly made French or Wheat Roll For just .25 cents each, you can add: Green Chiles, Olives, Bell Peppers, Alfalfa Sprouts, Cucumbers, Pepperoncini Peppers, Scoop of Veggie Mix (Tomatoes, Olives, Bell Peppers, Cucumbers, Mushrooms and Spices)

SPECIALTY SANDWICHES

FRANKLY MADE SALADS

VEGGIE CONNECTION Tomatoes, olives, bell peppers, cucumbers, mushrooms, spices & your choice of cheese - served hot or cold. Includes your choice of The Works.

CHEF’S SALAD A bed of lettuce with ham, turkey, Swiss cheese, egg, tomato & croutons, served with a side of “FranklinMade” dressing of your choice

BEN’S HOT ITALIANO Italian sausage, mozzarella cheese, mushroom-tomato sauce & pepperoncini peppers warmed up to create a “hot” sandwich

TUNA SALAD A generous portion of fresh tuna salad on a bed of lettuce with egg, tomatoes & croutons

BEN’S ATC A combo with Ben’s avocado mixture, turkey & your choice of cheese, customized with your choice of The Works

VEGGIE SALAD A bed of lettuce with our vegie mix (tomatoes, olives, bell peppers, cucumbers, mushrooms & spices), topped with croutons, onions & grated cheese. Choice of dressing on the side GARDEN SALAD Lettuce, tomato, sprouts, olives, pepperoncini, croutons, & choice of dressing on the side

MEATBALL SANDWICH Hot, juicy meatballs topped with provolone & parmesan cheese along with our zesty tomatomushroom sauce

CHICKEN TACO SALAD A seasoned chicken breast on top of a bed of tortilla chips & lettuce, finished with cheddar cheese, salsa & sour cream

CLUB SANDWICH Juicy turkey breast, 2 strips of bacon & tomatoes piled high with your choice of The Works

TACO SALAD A layer of chips topped with Ben’s homemade chili, cheese, lettuce, salsa & sour cream

BEN’S CALIFORNIAN Roast beef, pepper jack cheese, green chilies, pepperoncini peppers & our oil-vinegar dressing, heated for a “Frankly” tasty sandwich

CAESAR SALAD Romaine lettuce tossed with bacon bits (soy based), parmesan cheese & croutons in caesar dressing

BEN’S CHICKEN BREAST SANDWICH A boneless, skinless chicken breast topped with your choice of The Works

KIDS STUFF

BEN’S EGG SALAD Made fresh to order with three eggs & your choice of The Works *All Prices are subject to change at our discretion.

ADD SOMETHING EXTRA VEGETABLE MIX Tomatoes, onions, olives, bell peppers, cucumbers, mushrooms, green chiles, alfalfa sprouts, pickles or pepperoncini peppers!

AVOCADO & CREAM CHEESE MIX MEATS - CHICKEN BREAST DOUBLE THE MEAT! Double the meat on any sandwich for just $2.00 for a Single!

CHEESE / small American, Cream, Swiss, Monterey Jack, Mozzarella, Provolone, Longhorn or Jalapeno.

Our Specialties� Specialty Ravioli

Don’t forget to ask about our daily special!

COLD ITALIAN SUB Ham, Cotto Salami & Pepperoni with Provolone Cheese & your choice of The Works

�

CAESAR SALAD with CHICKEN TOMMY’S SPECIAL Turkey, American Cheese & Mayo, cut in half.

Jumbo and generously stuffed ravioli with your choice of alfredo, pesto, or creamy marinara sauce.

Chicken Milano

Large chicken breast baked in marsala wine & marinara sauce, topped with provolone cheese, served with pasta. A true Del ’s-icacy!

Chicken Parmigiano

For the heartiest of hearts. A choice breaded chicken breast baked in savory marinara sauce & coated with provolone, served with pasta.

Eggplant Parmigiano

Gorgeously sliced and breaded eggplant stuffed with ricotta & mozzarella cheese & baked in rich marinara sauce, blanketed with a slice of provolone cheese, served with pasta.

Cioppino

Baby clams, mussels, shrimp and white fish in a zesty tomato broth served with garlic bread.

Pesto Mushroom Shrimp Linguine

Mama Del ’s custom creation! A big bed of linguine topped with shrimp & mushrooms, sauteed in our own delicious pesto sauce.

Pasta Primavera

Spring vegetables simmered in white sauce, served over fettuccine.

Chicken Primavera

No pasta in this dish! Juicy chicken served with all of the veggies as the “Pasta Primavera ”, but zero carb guilt.

Fettuccine Alfredo

A Del ’s classic! Our “made from scratch ” butter & cream sauce served over a generous bowl of flat noodles.

Rainbow Tortellini

A bright, cheese filled ensemble of tortellini covered with your choice of alfredo, pesto, or creamy marinara sauce.

SPAGHETTI RAVIOLI PIZZA CALZONES LASAGNA HEROS

MADDIE’S MAC-N-CHEESE Genuine Kraft® Macaroni & Cheese MY DOG SPOT - 1/4LB. GRILLED HOT DOG

Also visit our Catering page to learn more about: Party Trays • Sack Lunches 3-6 Foot Sandwiches Custom BBQ Catering on location Cajun Boils on location!

BEN FRANKLIN’S SANDWICHES 313 HIGUERA ST SAN LUIS OBISPO, CA 93401 (805) 544-4948

Beer on Tap B

& Award Winning Wine List

Dine in - Take out - Delivery 401 Shell Beach Rd. Shell Beach (805) 773-4438

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

R E S TA U R A N T S

PA N O R A M I C C O A S TA L C U I S I N E

Appetizers

Entrees

OYSTERS ROCKEFELLER our all time favorite, baked blue point oysters with a melt of spinach, bacon, and parmesan

BONELESS FRIED CHICKEN breaded and fried with sautéed kale and ham, served with mac ‘n’ cheese and thyme au jus

MUSHROOM PUFF stuffed in puff pastry, baked and covered in swiss cheese with arugula, caramelized onions, oven roasted tomatoes and truffle oil

1 0 o z PA N S E A R E D F I L E T M I G N O N with pommes macaire, bacon-wrapped asparagus and red wine reduction

TUNA POKE tossed in a Hawaiian marinade with avocado, cucumber salad, crispy wontons, jalapeno oil and wasabi cream

14oz DOUBLE BONE PORK CHOP grilled and rubbed with bacon jam, served with green beans, fried onions, roasted garlic mashed potatoes and brown gravy

C H E E S E P L AT E a variety of local and international cheeses

P I S TA C H I O T U N A bell peppers, onions, cucumber, carrots, mango, coconut cous cous and lentil blend with a spicy Thai chili sauce finished with wasabi cream and pineapple mango salsa

M A R G H E R I TA F L AT B R E A D burrata, pesto, sliced tomatoes, balsamic reduction, micro basil

LOBSTER butter poached, topped with herbs and parmesan with lemon saffron rice, sautéed squash and clarified butter

C O C K TA I L classic shrimp cocktail served in a martini glass THE SPREADS roasted tomato, pesto and cream cheese artichoke, spinach and curry black bean and roasted pepper hummus

S H R I M P PA S TA shrimp, mussels, clams, mushrooms & broccoli with gluten-free pasta, tossed in a creamy garlic sauce with garlic bread

B E E T F L AT B R E A D roasted beets, bacon jam, goat cheese, green onions, field greens, and pine nuts

COUPLES FILET & LOBSTER each of you will enjoy your own petite filet mignon with red wine sauce, half a lobster tail with drawn butter and lemon, roasted heirloom potatoes and market vegetables

BACON WRAPPED SCALLOPS fried brussels sprouts, sautéed mushrooms, goat cheese, bacon jam and gremolata

R I B E Y E 1 2 o z OR 2 0 o z C U T braised potatoes, roasted cauliflower, creamy bacon and caramelized onion sauce

F I L E T TA R TA R E minced uncooked filet mignon with capers, chives, chornichons, pommes frites and egg

ROASTED BUTTERNUT SQUASH a mix of roasted squash, caramelized leeks, fire roasted bell peppers rolled up in pasta topped with with diced beets, arugula, carrots, goat cheese and tomato sauce

Soup and Salad CLAM CHOWDER Pismo Beach Clam Festival Winner WA L D O R F julienne of celery, apples, stilton blue cheese grapes, candied pecans and baby greens with a lemon raspberry yogurt dressing CLASSIC CAESAR SALAD garlic croutons and shaved parmesan, tomatoes and kalamata olives with our house-made Caesar dressing C H O P P E D WA R M S H R I M P S A L A D mixed field greens tossed with avocado, red onion, bacon, asparagus, corn, roma tomatoes, stilton blue cheese crumbles, and honey cilantro vinaigrette KALE & BRUSSELS SPROUTS orange, shallots, jalapeños, queso fresco and honey mustard dressing

V O L- E N -V E N T sautéed shrimp and lobster with fingerling potatoes and asparagus with a lobster sauce served in a puff pastry GRILLED SCOTTISH SALMON on a potato cake with broccolini and a lemon caper beurre blanc SCALLOPS ‘N’ SHRIMP sautéed shrimp, scallops and corn crab cake, with fried Brussels sprouts, pancetta and a roasted red pepper sauce T H E S E AV E N T U R E our signature dish of shrimp, scallops, clams, mussels, fish and local sausage with saffron rice, and aromatic tomato fume

S P I N A C H , G O AT C H E E S E & B E E T S A L A D baby spinach, oven-roasted beets, roma tomato, red onion, warm almond-crusted herb goat cheese, and roasted tomato vinaigrette

LIVE MUSIC

SUNDAY BREAKFAST & LUNCH

Monday-Friday 4pm to close Saturday-Sunday 2pm to close

Wednesdays 6 to 9pm Acoustic Sundays 3 to 6pm

10am to 2pm

SEASONAL HAPPY HOUR

DINNER

100 Ocean View Avenue, Pismo Beach | 805.773.3463 SeaVenture.com

DRINKS, SMALL PLATES, APPETIZERS

Monday-Friday 4 to 6pm Starting November 3rd, 6 to 8pm

Sunday-Thursday 5 to 9:30pm Friday & Saturday 5 to 10pm

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RESTAURANTS

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EAT LOCAL. DRINK LOCAL. AWARDWINNING GASTRO PUB MENU

the

Tea T rolley Hospitality British Style! 

a sampling of our delicious menu:

Homemade Soup of the Day

served with French bread & whipped butter

SANDWICHES

accompanied with our own Waldorf Salad & choice of bread

The “Stevenage”

Roasted breast of turkey with tomato, jack cheese, & crisp lettuce

The “Torquay” Vegetarian

Pepper jack cheese, tomato, cucumber, red onion, & crisp lettuce

The “Lands End”

Albacore tuna & crisp lettuce

ENGLISH TEA SANDWICHES

Salmon & Cucumber · Egg salad Cream Cheese & Cucumber Tomato, Cucumber, & Cream Cheese TEA TIME

Choice of Homemade Scones, Toasted Crumpets, Cream Tea, or The Queen’s Tea

SERVING LUNCH & DINNER DAILY • OUTDOOR DINING $8 WEEKDAY LUNCH SPECIALS ALL FAMILY MEMBERS WELCOME “8 Time Winner Best Pub/Bar” - N.T. DOWNTOWN PASO ROBLES 1122 Pine Street 238-7070 SAN LUIS OBISPO 1865 Monterey Street 543-5458

www.PappyMcGregors.com NOW ORDER TAKE OUT ONLINE OR DOWNLOAD THE ORDER AHEAD APP

A special place where family and friends gather.

Thurs-Fri 11:30am-3:30pm · Sat 11:30am-4:00pm

(805) 461-9025 5932 Entrada Atascadero

the-tea-trolley.com

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

WINE

Our restaurant is a casual, relaxing lodge environment with beautiful garden views from each of the four intimate dining rooms.

Outdoor Dining Available Our unique alfresco dining kivas are cozy rock alcoves with fireplaces & colorful tile mosaics.

Serving lunch & dinner daily. Here is a sampling of our menu:

Lunch All-you-can-eat Soup & Salad Bar plus menu items featuring Club, Prime Rib, and Grilled Chicken Sandwiches, Burgers, Fish Tacos, Oriental Chicken Salad, & Steak Quesadilla

Dinner Served Daily 5pm-9pm Reservations recommended 927-4200 ext 2111 Appetizers Crab Cakes - Classic Maryland-style! Served with a spicy citrus aioli.

Blackened Seared Ahi - Center-cut Ahi seared ruby rare topped with ginger and wasabi sauce.

Trio Cheese Platter - Select artisan cheeses, served with dried fruits, candied walnuts, fresh grapes, and crostini.

Fried Calamari - L Lightly breaded calamari steak with a sweet Thai chili sauce.

Shrimp Scampi - Jumbo tiger prawns sautéed in olive oil and white wine with garlic and shallots, finished with lemon, capers, and fresh herbs.

Blackened Seared Ahi - Center-cut Ahi seared ruby rare topped with ginger and wasabi sauce.

Salads Chinese Chicken Salad - Fresh greens with mandarin orange slices, toasted almonds, snow peas, and rice noodles tossed in a sesame-based oriental house dressing.

Roasted Vegetable Salad - Marinated and grilled artichoke hearts, asparagus, eggplant, red and yellow peppers, corn, and sun-dried tomatoes over fresh romaine, topped with avocado and Dijon balsamic vinaigrette.

Caesar Salad - Fresh Romaine tossed with Parmesan herbed croutons & our creamy caesar dressing.

Entrées Filet Mignon - A tender 8 oz. filet, grilled to perfection and topped with fried onions; served with our House veal demi glace, mashed potatoes, and fresh vegetables.

New York Steak - A tender 12 oz. beef strip, grilled and topped with peppercorn sauce; served with mashed potatoes and fresh vegetables.

Ciabatta Burger - Our 1/2 lb, home-ground beef with lettuce, yellow tomato, bread and butter chips, homemade spicy aoli sauce, and sweet potato fries.

Shrimp Penne Pasta - Sautéed shrimp and penne pasta tossed in a cream and sun-dried tomato basil sauce.

Chicken Piccata - Breaded tender chicken breast sautéed with garlic, shallots, tomatoes, and capers; served with rice pilaf and fresh vegetables.

Grilled Salmon - Topped with sun-dried tomato and cucumber salsa and a balsamic reduction; served with tri-color pasta with cheese and fresh vegetables.

Ravioli - A combination of cheese, sun-dried tomato, and butternut squash ravioli, topped with herbs from our garden and Parmesan basil cream.

Grilled Pork Chop - A tender French-cut pork chop with roasted apple chutney atop a honey bourbon Dijon glaze.

Served with mashed potatoes and fresh vegetables.

Gluten-Free Vegetable Lasagne - Roasted fresh vegetables with ricotta cheese, gluten-free pasta, and house-made marinara sauce served with marinated grilled vegetable medley.

Vegan Grilled Portobello Steak - Fresh Portobello mushroom grilled & lightly seasoned, topped with fresh grilled onions.

Served with grilled vegetable medley and sweet potato fries.

Entertainment every evening in our Fireside Lounge, featuring acoustic solos, folk, and the best rock on the Central Coast. After enjoying entertainment or dinner, spend the night— look for our Escape Coupon on the New Times Saver page!

View our full dinner menu at CambriaPinesLodge.com • 2905 Burton Dr., Cambria · (805) 927-4200

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Bang the Drum Brewery & Meadery

Tasting room now open! This new nano-brewery started with 3 people, an appreciation for music, and a passion for well-made beer. With smaller batch sizes, you will find a new beer every week to keep your taste buds entertained and satisfied. Come grab a glass, check out the great atmosphere, and become a part of the Bang the Drum family! For hours, events, and more, visit the Bang the Drum Brewery Facebook or website.

950 Orcutt Road, San Luis Obispo · (805) 242-8372 www.bangthedrumbrewery.com Tasting Room Now Open!

2 Firestone Walker Brewery Company Firestone Walker Brewing Company began as a small brewery with roots in wine country on California’s Central Coast. Now a regional craft brewery, our singular purpose remains – to craft the world’s best beers. Passionately in pursuit of the perfect beer…and never satisfied.

1400 Ramada Dr. Paso Robles, CA · (805) 225-5911 www.FirestoneBeer.com Visitor’s Center open 7 days a week 10AM-5PM Taproom Restaurant open 7 days a week 11AM-9PM

Good times for all at Opolo

T

BY JORDYN TINDELL - OPOLO VINEYARDS

are typically found in cooler coastal o visit Opolo vineyards is to regions. The east side vineyards are take a step into an unforgettable much hotter and dryer, providing the experience. After an idyllic drive perfect climate for varietals such as through vineyards and beautiful Cabernet Sauvignon and Zinfandel, countryside, guests are welcomed Opolo’s fl agship varietal. At any given into a tasting room full of culture and time more than thirty wines can be tradition, with an equally present found on the Opolo tasting list. Unique sense of uniqueness and individuality. single varietals are an Opolo specialty, Co-owners Rick Quinn and Dave as well as creative and delightful blends.

Nichols started the winery in 1999 as Every weekend the brick oven is a passionate hobby. Years later that fired up to crank out Opolo’s handmade passion for wine making is more evident pizzas, made with all fresh ingredients. than ever, and is enjoyed by thousands The scent of Opolo’s famous Cevapcici – of wine-lovers throughout the world. a Balkan sausage made of beef, lamb, The name Opolo comes from a rose and pork – drifts through the air style wine made on the Dalmatian enticing guests to try the traditional Coast, and acts as a tribute to co-owner sausage with Opolo’s fabulous wines.

Rick Quinn’s Serbian heritage. In the The view from the patio is breathtaking, tasting room however; it is common and it is no surprise that guests will knowledge that Opolo also means fun. happily spend hours outside taking in The team at Opolo Vineyards has made the scenery. it their goal to show that wine tasting Each year in October a hilltop with does not have to be intimidating. The one of the most gorgeous views in the tasting room is inviting and the staff is area plays host to Opolo’s Harvest passionate, friendly, and knowledgeable, party. A large tent is set up over-looking proving that wine tasting can be both the entire vineyard, and just as the sun educational and fun. is starting to set over the vines, visitors Opolo grows nearly 300 acres of are treated to a hay-bail ride to the grapes on both the east and west sides top of the hill. The most adventurous of Paso Robles. Th is provides a wide guests start off the night by kicking range in climate, soil, and growing off their shoes and stomping the newly potential, which allows Opolo to harvested grapes. The air is fi lled with produce 20 different varietals. The the aroma of roasted lamb and chicken, Westside vineyard is located in the and the wine is free-flowing. Guests are Templeton Gap and offers temperatures greeted by traditional Serbian music about ten degrees cooler than the and dancers that bring the atmosphere Eastside vineyards, with an ocean to life. By the end of the night, all of breeze that creates a cooling effect on the guests are enthusiastically dancing the grapes. Th is allows Opolo to grow along with them. and produce wines Opolo Vineyards Th is is sure to be such as Pinot Noir 7110 Vineyard Drive, Paso Robles an unforgettable and Chardonnay, www.opolo.com night for everyone. varietals that

805-238-9593

WINE

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

EST. 1958

CONTE M P OR ARY C ALI F ORN IA R ANC H CU I S I N E

Classic Oak Grilled Dinners

Classic dinners include relish tray, shrimp cocktail, soup/salad, choice of side, garlic bread, pinquito beans, salsa, and coffee.

BULLS EYE – SIGNATURE 14OZ BONELESS RIB EYE, TENDER COWBOY SIRLOIN – 8OZ OR 14OZ PRIME GRADE CENTER OF LOIN FILET MIGNON – 6OZ OR 12OZ CENTER CUT TENDERLOIN DUCK BREAST – CHERRY GLAZE JIDORI FARMS CHICKEN – SEMI BONELESS HALF, ROSEMARY BUTTER & BEER BABY BACK RIBS – CARAMELIZED HALF OR FULL RACK, CITRUS & SHERRY WINE GLAZE DOUBLE CUT PORK CHOP – 14OZ CHOP, WHISKY & APPLE CHUTNEY SURF & TURF – 6OZ FILET MIGNON, SHRIMP SCAMPI OR LOBSTER TAIL PACIFIC COAST SALMON – 7OZ FRESH LEMON BEURRE BLANC MARKET FISH – LOCAL, SUSTAINABLE, LINE CAUGHT, CHEF’S DAILY PREPARATION MAINE LOBSTER – TWO TAILS, DRAWN BUTTER, GRILLED LEMON

A La Carte PINOT FILET – 6OZ CENTER CUT TENDERLOIN, GRILLED POLENTA, MUSHROOM PINOT NOIR DEMI GLACE, SEASONAL VEGETABLE, TOBACCO ONIONS FILET OSCAR – 6OZ FILET MIGNON, KING CRAB, BÉARNAISE SAUCE, PAN ROASTED ASPARAGUS, MASHED POTATOES BEEF WELLINGTON – 6OZ FILET, DUXELLES, MACADAMIA, PASTRY CASING, MASHED POTATOES, MADEIRA REDUCTION BEEF BOURGUIGNONNE – MASHED POTATOES, BRAISED BRUSSELS SPROUTS OSSO BUCO – VEAL SHANK, OAK GRILLED & WINE BRAISED, POLENTA, GREMOLATA COQ AU VIN – HERBED CHICKEN, MUSHROOMS, ONIONS, WINE, MASHED POTATOES CHICKEN FRIED STEAK – GRILLED ONIONS, MASHED POTATOES, BRANDIED BEEF GRAVY PIT ROASTED RACK OF LAMB – GRILLED GARLIC MASHED POTATOES, CONFIT TOMATOES, DEMI GLACE

300 Clark Ave., Old Town Orcutt • 805-937-2211

www.FarWesternTavern.com

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MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

Calcareous Vineyard Calcareous Vineyard is named as a tribute to our terroir.

Our 442 acre estate begins three miles west of Paso Robles and stretches several miles west towards the Pacific Ocean.

This limestone soil and our varied microclimates allow us to produce Bordeaux, Rhone and Burgundy varietal simultaneously. Our family winery has an uncompromising commitment to quality and wines of authentic vineyard expression.

We invite you to visit our panoramic views , and experience our award winning wines.

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3430 Peachy Canyon Road, Paso Robles · 805-239-0289 www.calcareous.com · Food and Wine Pairings Sat and Sun 12-3

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Castoro Cellars Celebrating over 30 years of Dam Fine Wine, Castoro Cellars showcases a vast selection of CCOF and SIP Certified white and red varietals. The grounds include large picnic areas, an art gallery, and plenty of breathtaking views. The love of music is obvious with concerts and shows year round. Browse our gift shop for artisan food products, gifts and wine accessories.

Home of Dam Fine Wine, come discover why we think so!

Airport Road off Highway 46. 6169 Airport Road, Paso Robles Open daily 10-5 pm · 805-239-8900 · jlohr.com

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1315 N. Bethel Road, Templeton · Open daily from 10-5:30pm 805-238-0725 or 888- DAM-FINE · www.castorocellars.com

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Chronic Cellars The concept of Chronic Cellars came about in the midst of 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. We sat alongside the crush pad one evening in our wine stained clothes and wet boots laughing about the idea of a wine that targeted a casual lifestyle. From dream to reality, our first wines went public in 2008. Stop by Chronic Cellars and try our handcrafted wines in a fun and casual atmosphere.

2020 Nacimiento Lake Drive, Paso Robles · Open Daily 11:30am-5:30pm 805-237-7848 · www.chroniccellars.com

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Eberle Winery A top ten gold medal award-winning winery in the U.S.A. Enjoy complimentary Cave Tours and Tastings. Visit us and celebrate 34 years of fine winemaking in Paso Robles! Large Gift Gallery, Custom orders to please. Monthly Guest Chef Dinners. VIP tours that the Wine Spectator calls “One of the Best Tours on the Central Coast!” Open daily.

Hwy 46 East, 3.5 miles east of Hwy 101, Paso Robles Winter hours 10am-5pm, Summer hours 10am-6pm 805-238-9607 · www.eberlewinery.com

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HammerSky Vineyards HammerSky Vineyards is the most picturesque vineyard on the central coast. Located within the Willow Creek region of the Westside of Paso Robles, our 50 acre property makes Bordeaux and Zinfandel wines to share with you. Rated as one of America’s top Boutique wineries since 2007. Tasting room is seasonally open ThursdaySunday 11am- 5pm or by appointment. Please call or email for hours or appointment.

7725 Vineyard Drive, Paso Robles · 805-239-0930 www.hammersky.com · tastingroom@hammersky.com

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Hug Cellars Home is where the HUGS are. We would like to share our family’s passion and art with you and invite you to join us on our journey. Visit Hug Cellars and discover for yourselves the flavors we’ve learned to coax from the fruit of the vines. We’re so fortunate to have discovered a deep love for wine and nature, and we invite you to share that discovery with us. Please come by and visit us at our winery.

2323 Tuley Road, Paso Robles · 805-226-8022 Daily from 11:00 am to 5:00pm, or by appointment www.hugcellars.com

J. Lohr Vineyards & Wines In 1988, perfect climatic conditions for Cabernet Sauvignon led Jerry Lohr to Paso Robles, where his estate vineyards now encompass over 2,300 acres of Bordeaux and Rhône reds.

The J. Lohr Paso Robles Wine Center, a facility certified by the California Sustainable Winegrowing Alliance, pours daily from four award-winning tiers of estates-driven, vineyard-focused wines including J. Lohr Estates, the Vineyard Series, the Cuvée Series and the Rhône-inspired Gesture series.

JUSTIN Vineyards & Winery Named as one of Food & Wine Magazine’s “World’s Best Tasting Experiences” in April 2014. Designed to maximize the beautiful vineyard views and showcase our award winning wines, the Tasting Room at JUSTIN Vineyards & Winery provides the perfect setting to learn about and taste our wines. JUSTIN Winery makes world class wines that reflect the unique soils and climate of its California Central Coast property. Emphasis is placed on making Bordeauxstyle blends and single varietals, combining Old World tradition with New World techniques.

11680 Chimney Rock Road, Paso Robles · 805-238-6932 Open daily from 10:00am-4:30pm · www.justinwine.com

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Kenneth Volk Vineyards Veteran winemaker Ken Volk has returned to Paso Robles! Ken’s decades of experience working with top vineyards in Paso Robles and the Santa Maria Valley have given him a unique perspective in the production of world class wines. Come and enjoy Ken’s diverse portfolio of wines in a beautiful garden setting. Featuring rare varieties seldom encountered elsewhere.

The tasting room is located across the street from Niner Winery at 2485 Highway 46 West, Paso Robles · Open daily 10:30am-5:00pm 805-237-7896 · www.volkwines.com

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Pomar Junction Winery

As a family with an agricultural heritage dating back 8 generations, the Merrills pride themselves on producing premium wines through sustainable practices. As a SIP certified winery, these beliefs are shared by Pomar Junction’s Head Winemaker, Jim Shumate, who is involved every step of the way. Together, they choose the finest blocks of grapes from the Pomar Junction Estate, as well as from vineyards located in Santa Barbara & Monterey Counties. Jim is known for creating award-winning wines that are elegant and food-friendly. These wines can be enjoyed in their renovated farmhouse turned tasting room located on the back roads east of Templeton.

5036 S. El Pomar Road, Templeton · Open 7-days a week 11am-5pm 805-238-9940 · www.pomarjunction.com

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RiverStar Vineyards

RiverStar Vineyards consists of approximately 80 acres and is family owned and operated. Our family has fallen in love with the lifestyle of farming grapes, producing wines and being involved with the community of Paso Robles and is proud to make this our home. We invite you to become part of this lovely community too by visiting us or staying with us at our lovely Vacation Rental, located steps away from our welcoming Tasting Room. Award-winning wines, great hospitality and unbelievable sunsets await you at RiverStar Vineyards.

7450 Estrella Road, San Miguel · Open 11am - 5pm Thurs–Mon 805-467-0086 · www.riverstarvineyards.com

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Sarzotti Winery

The Sarzotti family is a completely hands on operation. We manage and control all aspects of our vineyard and winery production. We are committed to making the finest wines that can be produced by handcrafting and aging each barrel of wine to perfection. Our grapes are grown, hand picked, and processed under strict supervision. Currently, we produce only 1000 cases of wine, which allows us to pursue our passion of making premier award winning wines. Savor the Passion, Drink to Life!

180 Bella Ranch Road, Templeton Open Thurs– Sun 11am – 5pm, or by appointment mid-week 805-226-2022 · www.sarzottiwinery.com

WINE

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In Northern San Luis Obispo County

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SummerWood Winery & Inn

Visit our boutique winery located at the gateway to the Paso Robles westside wineries. Featuring limited lots of artisan wines exclusive to the tasting room, the winery’s portfolio includes: Viognier, Marsanne, Grenache Blanc, Zinfandel, Syrah, the Diosa red-Rhone blend, the ever-popular Cabernet Sauvignon, the Sentio Bordeaux blend and a NV Zinfandel Port. Enjoy a picnic on the scenic grounds or a stay at the nine-room guest inn, the SummerWood Inn. Discover SummerWood.

2175 Arbor Road, Paso Robles · 805-227-1365 www.summerwoodwine.com

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Twin Coyotes Winery

Twin Coyotes Winery is owned and operated by twin brothers Steve and Stu Thompson and their families. We believe in good wine, fun times, and environmental sustainability. Our wines are handmade in small batches, using hand-picked grapes that are at their fullest flavor. We sometimes work late into the night and can often hear the local coyotes howling, so, of course, we howl along with them—wine is meant to be fun.

We welcome you to our tasting room in the heart of Cambria to sample our award-winning wines and join us for our fun events—we’d love to get to know you.

2020 Main Street, Cambria · Fri-Sat 12-6, Sun-Mon: 12-5, or by appt.

805-927-9800 · www.twincoyotes.com

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Vista Del Rey Vineyards

Open most Sundays 11-5, special event weekends and weekdays by appointment. Get off the beaten path and experience the many styles of Zinfandel, Barbera and more, while enjoying the panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Gourmet food products, barrel products, and private label goodies available.

7340 Drake Road, Paso Robles 805-467-2138 · www.vdrvineyards.com

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Wild Horse Winery and Vineyards

As champions of the Central Coast for 25 years, Wild Horse Winery & Vineyards produces a diverse selection of wines reflecting the distinct qualities of this region. A trip to the winery insures a taste of our “Four Horsemen,” including our flagship Pinot Noir along with the Merlot, Chardonnay and Cabernet Sauvignon. To add to your experience, taste the wild varietals available exclusively through the tasting room including Blaufrankisch, Verdelho and our reserve “Unbridled” selections.

1437 Wild Horse Winery Court, Templeton · Winery open daily 11am-5pm 805-434-2541 · www.wildhorsewinery.com

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Windward Vineyard

Visit Paso’s only Exclusively Pinot Noir Winery, open daily!

‘Wine Sheppard’ Marc Goldberg has 20 years experience producing 100% Estate-grown and produced handcrafted Burgundian-style Pinot Noir. Our 15-acre vineyard is placed in the cool, breezy Templeton Gap and has proven that Paso Robles CAN make a fantastic Pinot Noir! Join us for a unique vertical tasting of 4 vintages.

Enjoy our cheese, salami and tapenade offerings, picnic in our beautiful shaded Lath House or play a game of Bocce ball!

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

WINE

MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group

In Southern San Luis Obispo County a Bro

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Artisan winemaker Steve Autry is proud to welcome wine lovers to his boutique winery featuring 12 varietals and his latest exclusive offering, Autry Cellars Brandy. Get an intimate sense of the winemaking process as you view tanks, barrels, and press on your way to the tasting room, then enjoy spectacular views while enjoying award-winning wines inside or on the outside deck.

Autry Cellars is tucked into the vineyards off Edna Road (Hwy 227) near Los Ranchos Road on the main wine trail.

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5450 Edna Road, San Luis Obispo · Open 7 days a week 11am-5pm 805-546-8669 · www.autrycellars.com

1850 Calle Joaquin, San Luis Obispo Open Sat. and Sun. 12-5pm or by appt · 805-903-3567 www.filipponicellars.com · www.facebook.com/FilipponiCellars

3 Kynsi Winery

Kynsi Winery is a family run operation focused on producing distinguished wines from renowned Central Coast vineyard properties. The mission is to produce wines of the highest caliber while reflecting the unique terrior of nature’s most expressive sites. The winery resides on a historic ranch in a charming and renovated old dairy in the heart of the Edna Valley. Visitors are welcome to experience their acclaimed wines in one of the most idyllic settings in the region, just miles from the ocean.

2212 Corbett Canyon Road, Arroyo Grande Open daily: 11am-5pm · 805-544-8461 · www.kynsi.com

4 Monarch Grove Winery

The newly opened Monarch Grove Winery Tasting Room is located at 180 Hwy One in the Grover Beach Amtrak Station.

Specializing in small production artisan wines and utilizing the local farms to craft varietals and blends that are unique to the Central Coast, they currently have ten varietals available.

Come meet the winemaker Thurs thru Mon noon to 6pm. The casual-beach location is conducive to wine-tasting after a walk on the beach or bringing your lunch and watching the train pass by with a glass of wine.

180 Highway One, Grover Beach · Open Thurs–Mon 12-6pm 805-709-4875 · www.monarchgrovewinery.com

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The Filipponi Ranch, originally a small production dairy in the 30s, is located on over 200 acres just south of the City of San Luis Obispo. The Filipponi Ranch winery is familyowned and operated where we focus on making wines that are a reflection of the varietal characteristics of this unique growing region. We work with some of the finest growers in San Luis Obispo County to produce these exceptional wines.

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5 Sans Liege Wines

Open daily and conveniently located off Highway 101, the Sans Liege Tasting Room in Downtown Pismo Beach is home to wines from the best vineyards on the Central Coast. Winemaker Curt Schalchlin crafts the small-production Rhone varietals and blends of Sans Liege as well the wider array of pure varietals expressed in his second label, Groundwork. The inviting tasting room space gives enthusiasts and wanderers the opportunity to enjoy these sought-after wines by the flight, glass or bottle.

870 Price Street, Pismo Beach Sunday - Thursday 12-6pm, Friday & Saturday 12-9pm 805-773-2770 · www.sansliege.com

6 Wolff Vineyards

Wolff Vineyards is located on 125 acres of ecologically friendly property with sweeping Edna Valley views. The vineyard is one of the first established in the Edna Valley, planted in Chardonnay, Pinot Noir, Syrah, Petite Sirah, Riesling and Teroldego. Wine enthusiasts and families will feel at home in our inviting tasting room and outdoor garden.

Enjoy a picnic lunch paired with our award-winning wines surrounded by the vineyard and the old world tradition of our family-owned artisan winery.

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

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WINE

Winemaker Neil Roberts has over 20 years of experience in the wine industry throughout California’s many appellations.

Sticking to his motto “wine is grown in the vineyard and simply maintained in the cellar” is a true reflection of his passion and what he brings to the bottle!

Tasting Room Hours Sun-Thurs 12-5 Fri & Sat 11-6 Every Friday Happy Hour 4-6pm!

Half price glass of wine and tastings!

100% Grenache Sparkling

Clavo Cellars 315 S Main Street Templeton, CA 93465

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Barbieri Wine Company

From his beginnings in Parma Italy, Paolo Barbieri grew up in the language and culture of wine. Paolo has spent his life refining his understanding of wine and its creation. He has matriculated through some of the finest restaurants in America and brought those years of experience to fruition in The Barbieri Wine Co. Master Sommelier Barbieri, is fluent in the language of wine, not just the vernacular of the wine industry but of the passion of wine and how it speaks to the palate as well as the heart.

Tasting room: 2369 Alamo Pintado Ave., Los Olivos · 805-688-8882 Mon, Thurs and Sun: 12pm-5pm. Fri and Sat 12-6pm www.barbieriwines.com · ENJOY 10% OFF BOTTLE PURCHASE WITH THIS AD

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Ca’ Del Grevino Vineyard

Salute! Welcome to Ca’ Del Grevino Vineyard, Cafe & Wine Bar! Our modest vineyard is located just 10 miles from the Pacific Ocean in the Santa Maria Valley, which produces some of the finest wines in all of California. Ca’ Del Grevino, meaning “House of Grewal Family Wines,” produce fine award-winning wines steeped in Italian tradition with a distinctive Californian style. Please visit our Café & Wine Bar for lunch, dinner & wine tasting Tuesday through Sunday, with Live Music Wednesday evenings.

400 E. Clark Ave., Old Orcutt · 805-937-6400 11–9pm Tues-Sat, 11–7pm Sun · Follow us on Facebook · grevino.com

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CORE Winery

Making wines since 2001, CORE is best known for our blends featuring Mourvedre and Grenache. Enjoy a unique wine experience in our beautifully renovated 1920’s building in the heart of Old Orcutt. We offer an amazing variety of wines from all our distinctive labels, including many high scoring wines and popular BBQ favorites too!.

105 W. Clark Avenue, Old Orcutt · (805) 937-1600 · www.corewine.com Hours: Monday, Wednesday, Thursday, Friday 12pm – 6pm, Saturday & Sunday 11am-6pm

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Kenneth Volk Vineyards

Located in Santa Barbara’s Santa Maria Valley, Kenneth Volk Vineyards has one of the most diverse portfolios of wine in California. Owner and winemaker Ken Volk has been making wine on the Central Coast for over a quarter of a century. Ken produces cool climate Pinot Noir and Chardonnay from the Santa Maria Valley, Bordeaux and Rhone varieties from Paso Robles, and eclectic heirloom grape varieties from throughout the Central Coast.

Tasting room/Winery: 5230 Tepusquet Road, Santa Maria 805-938-7896 · www.volkwines.com · Open daily 10:30am to 4:30pm

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LaMontagne is our family name. We focus on small lot Pinot Noirs and Chardonnay from premier vineyards in the Sta. Rita Hills. Kimberly Smith, winemaker and owner of LaMontagne wines believes in wines that have fruit and acidity that touch the whole palate with a happy ending. Wines that are truly multi-layered and food friendly.

1509 E. Chestnut Avenue, Lompoc · 805-291-6643 www.lamontagnewinery.com · Open Friday-Sunday 12-5pm MAY EACH SIP BRING YOU JOY! 2 FOR 1 WITH THIS AD

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Lucas & Lewellen Vineyards

Lucas & Lewellen Vineyards is a small family-owned winery located in the heart of “Sideways” country in Santa Barbara County. We have 400 acres of estate grown, handpicked 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.

1645 Copenhagen Drive, Solvang Open daily from 11am to 5:30pm · Open later on Fridays and Saturdays 805-686-9336 · www.LLwine.com

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Lucia’s Wine Co.

Welcome to Old Town Orcutt and the NEW wine tasting room in the area! Ben and Lucy Gonzales Lucia’sWine Co. are happy to present their Santa Maria Valley wines to you at 125 E. Clark Ave. We have 4 whites and 4 reds available for tasting. We sell wine by the glass or bottle or join our wine club. Please visit us daily 12 pm to 8pm, 7 days a week. Open mic Wednesday night and music on Friday and Saturday night. Now serving wine, beer and food.

125 E. Clark Ave., Old Town Orcutt · 805-332-3080 www.lucias-wine-co.com · Follow us on Facebook

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Qupé

Over the last 30 years, Qupé owner Bob Lindquist has achieved a sort of legendary status in the wine world, producing wines sourced almost exclusively from organic and bio-dynamic vineyards. The focus of Qupe has always been on producing wines that exhibit the unique terroir of Santa Barbara County with grape varieties found in the Rhone Valley of France. Bob’s elegant and balanced approach to wine making will please even the most discerning wine lover.

Come in and discover the legend for yourself.

2963 Grand Ave, Los Olivos · 805-686-4200 · www.qupe.com Open 11am to 5pm 7 days a week

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10 % OF F A N Y W I N E P U R C H A S E WITH THIS AD

/2'!.)# 3534!).!",% 3)0 AND ##/& #ERTIlED 6INEYARDS 7INERY

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I n t h e h e a r t o f i d y l l i c E d n a Va l l e y, ju s t 10 min u te s f ro m D ow n tow n SLO

C H A M I S A LV I N E Y A R D S . C O M 7525 ORCUTT ROAD • SAN LUIS OBISPO • CA 866.808.9463 TA S T I NG R O OM OP E N 10A M –5 P M DA I LY ©2 014 C H A M I SA L V I N EYA R DS, SA N LU I S OBI SPO, C A

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tour, taste, picnic...

Featuring: Appetizers

10” Wood Fired Pizzas

Caprese Plate Tomatoes, Fresh Mozzarella, Avocados & Fresh Basil drizzled with Balsamic Vinegar & Olive Oil

Buffalo Chicken Tender piece of Grilled Chicken Breast with our special Buffalo Sauce topped with Mozzarella Cheese

Cheese Platter Cheese, Salami, Fruit & Crackers Bruschetta Served on Crostinis Stuffed Jalapeños Bacon wrapped Jalapeños, stuffed with cream chees and Jack cheese Buffalo Wings Served with Celery, Baby Carrots & choice of Ranch or Blue Cheese Bacon Wrapped Shrimp Jumbo shrimp wrapped with classic style bacon

Salads Garden Romaine Lettuce, Plum Tomatoes, Red Onions, Carrots, Cucumbers & Feta Cheese Spinach Spinach, Red Onions, Sautéed Mushrooms, Hard Boiled Eggs, Apples, Bacon & Feta Cheese Antipasto Roma Tomatoes, Kalamata Olives, Marinated Artichoke Hearts, Salami, Pepperoni, Ham & Provolone Cheese Dinner Salad Romaine Lettuce, Plum Tomatoes, Cucumbers & Carrots Add Chicken to any Salad for $2.50

TALLEY VINEYARDS & BISHOP’S PEAK WINES Open Daily:

10:30 AM TO 4:30 PM TASTING ROOM & 3 PICNIC AREAS

Mediterranean Oregano, Sautéed Spinach, Roma Tomatoes, Black Olives, Fresh Garlic & Olive Oil Sauce topped with Parmesan, Feta & Mozzarella Cheese BBQ Chicken Tender pieces of Grilled Chicken Breast, Red Onions, and BBQ Sauce topped with Mozzarella Cheese Margherita Fresh Roma Tomatoes, Fresh Basil, Parmesan Cheese, Italian Herbs, Fresh Garlic & Olive Oil Sauce topped with Fresh Mozzarella Chicken Alfredo Tender pieces of Grilled Chicken, Sliced Fresh Mushrooms, and Creamy Alfredo Sauce topped with Mozzarella Cheese Fresh Veggies Roma Tomatoes, Onions, Mushrooms, Sautéed Spinach, Black Olives, Pizza Sauce topped with Mozzarella Cheese Supreme Pepperoni, Ham, Onions, Peppers, Ground Beef, Fresh Roma Tomatoes, and Pizza Sauce topped with Mozzarella Cheese Meat Lovers Pepperoni, Ground Beef, Ham, Bacon, Pizza sauce topped with Mozzarella Cheese Hawaiian Pineapple Tidbits, Ham, Pizza Sauce topped with Mozzarella Cheese Pepperoni Pizza Cheese Pizza Each additional topping has an additional charge of $1.00

Lucia ’sWine ’sWine Co.

126 East Clark Ave. Orcutt, CA 93455

(805) 332-3080

Estate Tours & Special Tastings Available by Appointment 3031 LOPEZ DRIVE, ARROYO GRANDE, CA 805-489-0446 · TALLEYVINEYARDS.COM

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NTmenus_March14:J.Lohr 4/1/14 5:27 PM Page 1

Surrounded by our picturesque vineyards, the J. Lohr Paso Robles Wine Center offers an idyllic and intimate setting for experiencing our world-renowned wines.

J. LOHR PASO ROBLES WINE CENTER 6169 Airport Road (off Hwy 46 East) 805.239.8900 TASTING DAILY 10AM – 5PM

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MENUS • FALL/WINTER 2014 • newtimesslo.com/menus/ • New Times Media Group – featured winery –

KENNETH

VOLK

VINE YARDS

Voted Winery of theYear

-2013 Central Coast Wine Competition

One of the best tours on the Central Coast! -Wine Spectator

KEN VOLK

Kenneth Volk Vineyards—A Diverse Portfolio COMPLIMENTARY WINE TASTING TOURS OF OUR 16,000 SQUARE FEET OF UNDERGROUND CAVES BOCCE BALL COURT SPECTACULAR VINEYARD VIEWS FROM THE PICNIC DECK CORPORATE & PRIVATE EVENTS

L   H  E,  .    P R, CA --

www.eberlewinery.com

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BY BARBARA SMITH

here are few wineries in the world renowned wine growing regions. that produce as broad a range of While perhaps best known for his world-class Pinot Noirs including small wine varieties as Kenneth Volk lot, single vineyard bottlings, Ken Vineyards. Where else can one enjoy has also been a longtime supporter of top-shelf Burgundy and Bordeaux Iberian grape varieties and has sought grape varieties, as well as wines out vineyards best suited to growing made from Aglianico, Blaufränkisch, them. In 2011, he bottled the fi rst Touriga Nacional, Negrette, Cabernet Pfeffer, Malvasia Bianca, and old vine Albarino to be grown and produced Mourvèdre, all at one winery? in the Santa Maria Valley. Grown at Riverbench Vineyard, the Albarino Owner and director of winemaking, comes from a neighboring vineyard Ken Volk, explains “I love the diversity across the river from the winery. of wine and with over 3,000 varieties of wine grapes it seems silly that the A delicious, aromatic white grape, American marketplace is dominated Albarino was originally grown in the Galicia region of northwestern Spain. by only a handful of them. I really Current Iberian releases at KVV also enjoy introducing people to new grape include the 2012 Verdelho and 2011 varieties and fl avors.”

Touriga Nacional from Pomar Junction, After 34 vintages of making wine on the Central Coast, Ken has watched the as well as the 2010 Tempranillo from the region grow from obscurity to becoming John Smith Vineyard in San Benito County.

KVV features a scenic winery and a major player in the global fi ne wine market. Starting with Wild Horse tasting room in Tepusquet Canyon, and Winery in Templeton, which he sold to has a second Kenneth Volk satellite establish Kenneth Volk Vineyards, Ken tasting room in Paso Robles on has always sought out top vineyards in Highway 46 West. The knowledgeable, the fi nest regions for each grape variety friendly staff and intriguing wines he produces. Hardly surprising, Ken made at Kenneth Volk makes visiting couldn’t imagine trying to make all of one of its tasting rooms an entirely his wines from a single appellation. enjoyable experience for sampling both mainstream and heirloom grape Kenneth Volk Vineyards (KVV) is based in the cool climate of Santa Maria varieties. In addition to its tasting rooms, KVV offers the Cellar Door Club: Valley where it grows Chardonnay in the only web-based, interactive wine its estate vineyard. Ken also leases and club that allows members to select the farms the Enz Vineyard in the Lime wines that they want to receive versus a Kiln Valley appellation of San Benito mandatory prefi x of wines. Regardless County, and farms acreage at the Pomar of whether it’s in the vineyard, the Junction Vineyard in Paso Robles. cellar or online, Additionally, Ken KVV has always purchases fruit Kenneth Volk Vineyards been innovative from some of the 5230 Tepusquet Road, Santa Maria Valley in the tradition of fi nest vineyards (805) 938-7896 fi ne winemaking. throughout the 2485 Highway 46 West, Paso Robles Central Coast’s

(805) 237-7896

Making Wines on the Central Coast for Over Three Decades Experience One of the Most Diverse Portfolios in California

FEATURING Pinot Noir, Chardonnay and Albariño from the Santa Maria Valley Cabernet Sauvignon, Blaufränkisch and Verdelho from Paso Robles Cabernet Pfeffer, Mourvèdre and Zinfandel from the Lime Kiln Valley Malvasia Bianca from Monterey

Paso Robles 2485 Hwy 46 West Paso Robles, California 93446 805.237.7896

Open Daily 10:30 am - 5:00 pm

Visit Our Tasting Rooms or online at

www.VolkWines.com

Santa Maria 5230 Tepusquet Road Santa Maria, California 93454 805.938.7896

Open Daily 10:30 am - 4:30 pm

Central Coast Born & Raised Open 7 Days A Week Tasting & Retail Sales 11am-5pm Home of award-winning Pinot Noirs and unique varietals.

Follow Floyd & Dolly to Wild Horse Winery!

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1437 Wild Horse Winery Ct. Templeton Exit Vineyard Rd, Go East, Right On Templeton Rd.