The Central Coast Guide to All Things Food and Drink
SPRING/SUMMER 2021
Fresh, local, and healthy The Avocado Shack provides high quality vegetables, fruits, and more from local sources to your table [10]
Michael Wolfe at his Morro Bay open air market
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Stephen KROener and Joe BARton, KROBAR’s founders and master distillers
BEST DISTILLERY
Other Recent Accolades 2020 CALIFORNIA CRAFT SPIRITS COMPETITION
BEST OF CLASS RUM KROBAR Navy Strength Golden Rum BEST OF CLASS GIN Americana by KROBAR Pink Gin BEST OF CLASS VODKA Americana by KROBAR Kaffir Lime Vodka
KROBAR IS OPEN 2 LOCATIONS TO SERVE YOU: SLO: 10 S. HIGUERA (NEXT DOOR TO CC BREWING) PASO ROBLES: 2174 W HIGHWAY 46 K R O B A R D I ST I L L E RY.CO M
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RESTAURANTS • 3
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W
ith COVID-19 on the way out (hopefully) alongside old man winter, it’s not just
SPRING/SUMMER 2021
spring flowers that waited patiently for their time in the sun. A return to normal feels close at hand. Just as you’re eager to spend some time not at home, Central
Coast eateries, drinkeries, and everything in between are ready to serve you your new favorite things. Our annual Spring/Summer Menus can get your taste buds ready with local, organic produce from the Avocado Shack [8]; KROBAR Craft Distillery’s second location
[12]; stellar proteins and sides from Old San Luis BBQ Co. [16]; one-on-one service from The Roots Dispensary [20]; Sunday brunch at SeaVenture Beach Hotel & Restaurant [24]; Kin Coffee Bar’s community feel [28]; local products that Harvestly.co wants to deliver to your door [33]; gourmet, chef-led edibles and drinkables from Megan’s Organic Market [36]; and Allan Hancock College’s culinary arts program [39]. on Higuera in SLO
The food and drink guide to the Central Coast PUBLISHERS
Bob Rucker Alex Zuniga COVER DESIGN
Alex Zuniga COVER PHOTOGRAPHY
Jayson Mellom ASSISTANT PRODUCTION MANAGER
Eva Lipson GRAPHIC DESIGNERS
Eva Lipson Sapphire Williams Ikey Ipekjian Mary Grace Flaus MARKETING AND EVENTS COORDINATOR
Hannah Pugh
Avocado Shack
Krobar Craft Distillery
Old San Luis BBQ Co.
Morro Bay
Paso Robles - San Luis Obispo
San Luis Obispo
8
12
16
ADVERTISING
Katy Gray Jennifer Herbaugh Kimberly Rosa Lee Ann Vermeulen Danny Vasquez Drew Gilmore SUPPORT STAFF
Michael Antonette Patricia Horton
The Roots Dispensary
SeaVenture Beach Hotel & Restaurant
Kin Coffee Bar
Lompoc
Pismo Beach
San Luis Obispo
20
24
28
MENUS is published and distributed throughout Northern Santa Barbara County and San Luis Obispo County every April and October. Put your menu in front of 250,000 Central Coast residents and tourists. Please call 805-546-8208 (San Luis Obispo County) or 805-347-1968 (Northern Santa Barbara County) to make your reservations for the next issue.
NEXT ISSUE
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Fall/Winter 2021-22 Reservation Deadline
SEPTEMBER 2021 Published
OCTOBER 2021 1010 Marsh Street San Luis Obispo, CA 93401
Harvestly.co
Megan’s Organic Market
Allan Hancock College
San Luis Obispo County
San Luis Obispo
Santa Maria
33
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(805) 546-8208 MENUS ©2021 A New Times Publication
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RESTAURANTS • 5
OPEN FOR LUNCH AND DINNER · BRUNCH ON SUNDAYS
1313 Park Street, Paso Robles Reserve your table today! 805.226.5888 Join us on our covered patio or private indoor dining room
We cater weddings and special events
ThomasHillOrganics.com
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ADVERTISING Allan Hancock College ... 21,39 Autry Cellars.........................45 Avocado Shack .............1, 8, 14 Babé Farms ..........................30 Bayside Cafe ........................27 Bello Forno...........................24 Big Sky Cafe .........................33 Black Sheep Bar & Grill.........39 Blue Sky Bistro .....................38 Bon Temps Creole Café.........38 Brunch .................................15 CaliPaso Winery and Villa.....44 Casa Cassara Winery and Vineyard ........................46 Chronic Cellars .....................42 Cliffs Hotel & Spa .................27 Cups & Crumbs ....................13 Filthy Filly’s ..........................18 FOXEN and foxen 7200 ........46 Gardens of Avila ...................25 Giant Grinder .......................11 Gina’s Piece of Cake .............28 Gus’s Grocery .......................35 Harvestly.co ...................22, 33 Hunter Ranch Bar & Grill ......25 Jack’s In Old Orcutt ..............23 Jeffry’s Wine Country BBQ ...36 Joliene Bakery ....................35 Kin Coffee Bar ................10, 28 KROBAR Craft Distillery ....2, 12 Kuma. ..................................40 La Unica .................................8 Libertine Brewing Company...37 Louisa’s Place .......................30 Lucas & Lewellen Vineyard ...46 Luna Red ..............................29 Madeline’s on Moonstone ....................20,43 Madeline’s Wine Tasting Room .................20, 42 Mason Bar & Kitchen ............48 Megan’s Organic Market ....17, 36 Mystic Hills Vineyard......42, 44 Novo Restaurant Lounge ......29
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INDEX
Old San Luis BBQ Co ......16, 34 Patricio’s / Let’s Wing It ........32 Pierside Marketplace ...........31 Ragged Point Inn .................19 Red Soles Winery .................43 Restaurant Plus ....................18 Robert Hall Winery.................3 Rooster Creek Tavern............48 Sake Sushi - Sushi 805 ...........9 SeaVenture Beach Hotel & Restaurant ...........7, 24 Sinor LaVallee ......................45 SLO Cider ...............................6 Splash Café ..........................16 Stanger Vineyards ................43 Sycamore Mineral Springs Resort......................25 Sylvester’s Burgers ...............40 Taco Temple .........................15 The Berry Stop ......................12 The Homestead ....................13 The Roots Dispensary .....20, 26 Thomas Hill Organics .............5 Tooth & Nail Winery .............41 Treebones Resort..................23 Verdad & Lindquist Family Wines .......................45 Vina Robles Vineyards & Winery ..............................47 Vista Del Rey Vineyards ........43 Windward Vineyard .............43 Wolff Vineyards ....................45 Ziggy’s..................................40 Zorro’s Cafe & Cantina ..........11
WINE MAPS Northern San Luis Obispo County Wine Map ................42, 43 Southern San Luis Obispo County Wine Map ......................45 Northern Santa Barbara County Wine Map ......................46
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RESTAURANTS • 7
Sunday Brunch is Back! Join us on our 3rd Floor Every Sunday 9 am - 1:30 pm Dinner 4 pm - 9 pm Daily ~ Bottomless Mimosas $15 ~ Indoor & Patio Seating ~ Scan QR Code to view full Menu SeaVenture Beach Hotel and Restaurant 100 Ocean View Avenue Pismo Beach, CA 93449 SeaVenture.com | (805)773-3463
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F E AT U RE D M A RK E T
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AV O C A D O S H A C K
VOTED BEST BURRITO in Northern Santa Barbara County & Santa Maria!
PHOTO BY JAYSON MELLOM
Local produce, all the time By Chrystal Ship
A We are different and unique from the rest of the Mexican Restaurants in the area La Única makes honor to its name “The Only One” COME AND COMPARE FOR YOURSELF!
Offering Traditional, Southern California-Style Food, Street Food, and New Creations
Serving Breakfast, Lunch & Dinner VIEW FULL MENU
Follow Us at #launicasm
2530 S. Broadway, Santa Maria (805) 346-2433
LaUnicaSM.com
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vocados are definitely the Avocado Shack in Morro Bay’s thing. But not just any old avocados. The avocados on these shelves are sourced from the surrounding hills. Avocado Shack owner Michael Wolfe said you’ll never find an avocado sourced from out of the country in his produce stand. “We’ve got the best avocados in the United States right here from San Luis Obispo to San Simeon,” Wolfe said. “I’m able to have local avocados here every day without having an avocado from Mexico come in this building.” It’s nothing against Mexico. It’s just that the fields and orchards on the Central Coast grow high-quality, delicious produce. To Wolfe, it doesn’t make sense to source fruits and vegetables from elsewhere. Wolfe worked as a produce manager in local grocery stores for 20 out of his 40 years in the produce business. He started in Los Osos at Williams Bros. in 1983. In 1992, Vons acquired the coastal grocery store chain. Wolfe worked for Vons stores all over North County, as well as Spencer’s Fresh Markets and Cookie Crock Markets. “Over the years, these guys have gone to sourcing outside of the United States,” Wolfe said. “And I was like, I think I could do it better.” He used the thing that had been eating at him for decades as inspiration to open a produce stand of his own in October 2019. The Avocado Shack sells more than just avocados. You can also find Hearst Ranch beef, Santa Maria strawberries, tomatoes from Arroyo
Grande’s SLO Grown Produce, Straus Family Creamery dairy products, and more. What doesn’t grow hyper-locally, Wolfe sources through the connections he made as a produce manager, starting with Veritable Vegetable. The California-based, female-operated company sources organic produce from small farms and delivers it with a certified green fleet. “I’m here to promise that I’m going to get it local. And if I can’t find it, it will be fair trade, farm certified, and all organic,” Wolfe said. “Big ag is not our thing.” In addition to working local produce sections, Wolfe raised three kids in Cambria, and has worked the land, farming both tomatoes and avocados. He said all of that inspired his philosophy on sourcing locally grown, as organic as possible, produce. “I just saw how difficult it was for our local farmers, who I know and am friends with, to get their awesome produce into local stores. And it’s just being shipped out,” he said. He believes that the trust he’s built with his customers, some of whom have been purchasing produce from him for 30 years, is vital to his success. But also to his core, which is why the Avocado Shack has practiced safe social distancing and extra sanitation since the beginning of the pandemic. “The feeling of providing healthy ingredients to improve and retain my customers’ health—my friends, my neighbors. It’s real personal. I feel like it’s being a pharmacist, it’s just not refined,” he said. “People trust me. People put this food in their bodies.” ❉
AVOCADO SHACK
2190 Main Street on Hwy 1 in Morro Bay avocadoshack.net · @avocadoshackmb
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RESTAURANTS • 9
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LOM
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SAKE
SUSHI
KOREAN BBQ & SUSHI
#2
1325 N. “H” St. #C · Lompoc · (805) 736-8899
Hours: Mon-Thurs: Lunch: 11am-3pm · Dinner: 5pm-10pm · Fri: 11am-10:30pm · Sat: 12pm-10:30pm · Sun 12pm-10pm
SUSHI 805
Sake
Sushi
A L L Y O U C A N E AT S U S H I & B B Q
J A PA N E S E R E S TA U R A N T & S U S H I
460 W. Grand Ave. · Grover Beach (805) 489-3839
194 Town Center East · Santa Maria (805) 922-9900
Hours: Sun-Thurs: 12pm-10pm · Fri & Sat: 12pm-10:30pm
Hours: Mon-Thurs: 11am-9pm · Fri-Sat: 11am-10pm · Sun: 11am-9pm
❉
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Kin Coffee Bar ESPRESSO · MATCHA · BAKED GOODS
Open Daily • 847 Higuera St. San Luis Obispo, CA • kincoffeebar.com Images courtesy of Ethan Duffy and Kitsune Kreations
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MENUS SPRING/SUMMER 2021
RESTAURANTS • 11
NEW Owners! Still Family Owned & Operated!
Enjoy a local, casual cafe that believes in wholesome food made with fresh ingredients, along with a feeling of being at home. Dog Fr iendl Patio y
Order direct on our website for pickup, curbside, or delivery in SLO. erving Now S Wine Beer &
Now Selling Zorro’s Salsa & Hot Sauce
Chile Verde Blueberry Pancakes Salmon Salad Fish & Chips Burgers & More!
Best Mexican Food People’s Choice Award 1st Place
Clam Chowder
“Great food, excellent service and a comfortable and warm atmosphere. Great friends and good times. ¡Gracias! and thank you.” —Cindy and Family
WHERE THE LOCALS GO! 1901 Broad Street in SLO On the corner of Upham & Broad
Open 7 Days a Week! giantgrinderslo.com (805) 543-6700 @giantgrinderslo
Traditional American Cuisine and Mexican Specialties B R E A K FA S T • L U N C H • D I N N E R
ZORRO’S CAFE & CANTINA I N D O O R & O U T D O O R PAT I O S E AT I N G
NEWLY REMODELED • OPEN DAILY: 8AM - 9PM 927 Shell Beach Rd • Shell Beach 805-773-ZORO • zorroscafe.com
ons
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F E AT U RE D D I ST IL L E RY
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KROBAR CR AF T DISTILLERY
Local. Sweet. Delicious.
One-stop spirit & cocktail shop By Chrystal Ship
berries Strawberries • Blue s Blackberrie
Also Available Stem Strawberries
10am–6pm Mon–Thurs m–6pm Fri–Sat 9a
info call For more -6933 (805) 714
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Corner of Stowell & Hwy 101, Santa Maria
A
s one of San Luis Obispo County’s original craft distilleries, KROBAR came to life in 2010 and their first location was established in 2012 in Paso Robles. Distilling their first rye whiskey around the same time, Stephen Kroener and his partner in spirits, Joe Barton, put their first bottles of rye whiskey on the shelf about 18 months later. Kroener and Barton started at their family wineries in 1995, Silver Horse Winery and Grey Wolf Cellars/Barton Family Wines, respectively. As they transitioned into taking over winery operations from their families in the 2000s, Kroener said they were both ready for something new. “We just wanted to do something a little different,” Kroener said. “At the time, there were no true distilleries.” Now, SLO County has at least 14 distilleries and a burgeoning craft cocktail scene that prides itself on using locally crafted spirits. And, according to New Times readers, KROBAR is one of the best. KROBAR won Best Distillery in 2020’s annual Best of SLO County readers poll. So, with much anticipation and a long five-year wait, KROBAR’s second location in San Luis Obispo has finally opened and is serving cocktails KROBAR style. It is neighbors with Central Coast Brewing’s second location on South Higuera Street. Kroener said they’re mixing up cocktails crafted almost exclusively from KROBAR products. “We make most of the base products for our cocktails,” he said. “The only thing we don’t make is tequila, but we are working on that.”
The new Vendome still at the San Luis Obispo facility will quadruple KROBAR’s overall barrel-aged spirits production. Clear and specialty spirits such as the Pink Gin— which uses the distillery’s original 12-botanicals gin recipe steeped with some elderberry and orange peel after distillation—will keep their home in Paso Robles. In addition to the products they distill from grain to glass, KROBAR also creates its own bitters, wine aperitifs, vermouths, and amoros. Kroener even pickles his own veggies, eggs, and other cocktail condiments. Their goal is to be a one-stop shop for cocktail crafters who might need to stock up their home bars. “We have the spirits and the barware to make your home bar spectacular,” he said. KROBAR SLO’s future plans include hosting mixologist and spirits classes as well as conducting tours of the distillery. With Spring Fever in full force, KROBAR is currently serving seasonal cocktails in SLO as well as traditional cocktails, such as the whiskey sour, which takes a seat next to a slew of crafty cocktails served up with some of KROBAR’s own bitters, such as toasted walnut, absinthe, and rye barrel. To accompany these delicious cocktails, three Traeger grills anchor the distillery’s food menu with briskets, tri-tips, and chicken dished out with an assortment of pickled items. “Our menu is cocktail centric and not overwhelming,” Kroener said. Have a KROBAR cocktail or KROBAR spirit tasting flight by visiting 10 Higuera Street. ❉
KROBAR CRAFT DISTILLERY
NOW OPEN! 10 S. Higuera, SLO · 2174 W Highway 46, Paso Robles krobardistillery.com · @krobarcraftdistillery_slo
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RESTAURANTS • 13
105 W. CLARK AVE OLD ORCUTT, CA 805-287-9891
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Tuesday – Saturday 10:00 AM to 5:00 PM Sunday 10:00 AM to 3:00 PM
See What’s New in
Old Orcutt
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156 Broadway #B, Old Orcutt, CA 805.623.5973 Wednesday – Sunday 7:00 AM to 2:00 PM
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Local & Organic Produce & Products
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WE CARRY THESE PRODUCTS AND MORE! Breaking Bread Bakery, Brian’s Bread, Cal Poly Creamery Cheese & Ice Cream, Cayucos Hot Sauce, Corborosa Coffee, Etto Pasta, Hearst Ranch Beef, Joebella Coffee, Linn’s Farm Pies, Negranti Ranch Citrus, Pagnol Bakery, Ruddell’s Smokehouse, Stepladder Ranch Cheese, Stolo Winery, and organic dairy products from Alexandre Family Farm and Straus Family Creamery
Mon–Sat 9am–5pm · Sunday 9am–3pm
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RESTAURANTS • 15
MENUS SPRING/SUMMER 2021
TWO LOCATIONS TO SERVE YOU! MORRO BAY Take-out/ Outdoor Dining
2680 N. Main Street · 805-772-4965
SAN LUIS OBISPO Full Service Indoor/Outdoor Dining
1575 Calle Joaquin · 805-439-2856 Make A
for California Fusion!
Indoor & Outdoor Dining! Mon: 9-1 • Tues, Wed: Closed Thur, Fri: 9-1 • Sat, Sun: 9-2 840 13th St. Unit C, Paso Robles
(805) 296-3616
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Take Out & Curbside Pick-Up Available At Both Locations
tacotemple.com
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O L D S A N L U I S B A R B E C U E C O M PA N Y
BEACH
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F E AT U RE D RE STAU R A N T
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PHOTO BY JAYSON MELLOM
Fostering community once again By Malea Martin
F
It’s all about the
BREAD BOWL BREAKFAST · LUNCH · DINNER — two convenient locations — PISMO: 197 POMEROY AVENUE SLO: 1491 MONTEREY STREET
SPLASHCAFE.COM #ITSALLABOUTTHEBREADBOWL
or Old San Luis BBQ owner Matt Pearce, one of the things he’s most looking forward to in a post-pandemic world is the sense of community that his restaurant’s two locations are known for fostering. “We’ve missed our customers and we’re looking forward to having people inside our dining rooms again: looking forward to that fun atmosphere centered on the community,” Pearce said. “Even though we’ve been able to continuously serve food throughout the pandemic, we haven’t been able to welcome people inside to socialize, laugh, and just be together, and that’s such a challenge.” Prior to the pandemic, Old San Luis BBQ was more than just a restaurant with a deliciously simple menu and a wide variety of beer and wine offerings: it was, in Pearce’s words, “A place for people to come and meet and hang out.” The restaurant has two locations— the original downtown restaurant on Higuera Street and a more recent addition in the Marigold Shopping Center on Broad. Both locations feature arcade machines, board games, and self-serve beer and wine on tap. Right before the pandemic, Pearce said they had just launched a trivia night. But when COVID hit, this in-person, social-oriented side of Old San Luis BBQ hit pause. “Mostly we’ve just been able to let people pick up food and take it home with them or have it delivered through a delivery partner, which has been such a bummer,” Pearce said. But with the COVID cases steadily declining in SLO County, Pearce is hopeful that at least some sense of normalcy can return soon. “Even though there’s still a lot of uncertainty around what it will look like, we’re really excited to have a
more open restaurant, indoor dining, and public activities,” Pearce said. “This community aspect: people pouring their own beer and wine, playing arcade or board games and having a good time.” Until then, Old San Luis BBQ will continue to serve up all its SLO-town favorites, from their famous Santa Maria-style tri-tip to their always popular pulled pork sandwich. The restaurant’s two-person value meal, a pandemic addition to the menu, draws from the already established favorites and makes them even more affordable during these economically challenging times. “It’s a half pound of one of the three proteins that we offer—so chicken, pork, or tri-tip—and enough garlic bread, beans, and corn pie for two people with every order,” Pearce said. “It’s available seven days a week in-person or on our website for online ordering.” Even during the strange and unpredictable pandemic era, Old San Luis BBQ is continuing to innovate its menu and offerings. “Right around the beginning of the pandemic we launched the Southwest quinoa salad as a vegan protein side dish,” Pearce said. “It’s become a popular side.” A soon-to-be addition to the menu that Pearce is excited about are pork spare ribs. “We’ve always done pork spare ribs for catering, but we’ve never done them in the restaurant,” he said, “After opening the Marigold restaurant, we were able to rearrange and open up space in both kitchens and we are about to bring this item to our everyday menu.” After a challenging year, things are looking up, Pearce said: “We are optimistic about where we are and what the future has.” ❉
OLD SAN LUIS BARBECUE COMPANY
670 Higuera Street & 3870 Broad Street, San Luis Obispo 805-285-2473 · OldSanLuisBBQ.com
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RESTAURANTS • 17
CANNABIS MARKET
LOM
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Rose Delights combines creative culture, sustainable agriculture and award-winning chefs to create premium small-batch edibles. MENUS readers, mention discount code “MENUS15” at checkout to save 15% oo your first purchase of Rose Delights!
Taste what happens when you pair the best flower with the most interesting, seasonal food.
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Megan's Organic Market has the widest selection of edibles, infused beverages, premium flower, vapes & more!
OPEN DAILY 9AM-8PM 280 HIGUERA STREET, SLO (805) 592-1420
www.megansorganicmarket.com *OOer valid online and in store through October 31, 2021, or while supplies last. Limit one per customer, may not be combined with any other discounts.
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Lic# C10-0000728-LIC
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KITCHEN NEEDS AND EQUIPMENT AND SMALL WARES
ONESTOP SHOP
for all your restaurant needs Paper & disposable products available
NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
SANTA MARIA STYLE BBQ WITH A FILTHY FILLY TWIST! A Sampling of our Unique Food Truck Menu. Full Menu Online. THE LOADED CAMERO SANDO Tri-tip BBQ over Red Oak, Grilled Ciabatta Roll, topped with Strawberry Salsa Grilled Bell Peppers, Onions and Mozzarella Cheese
THE CUSTOM DELUXE Chocolate Bourbon Bacon Burger. Special filthy filthy dust on a ground 1/3 pound beef patty, doused in bourbon, drizzled with honey, cocoa bits and filthy seasoning, caramelized chocolate and maple bacon, topped with deep-fried onion and pepper jack cheese melted on top. Served with the filthy chipotle aioli. THE YANKO Bowl of Chorizo Tequila Mac ‘n Cheese. Triple Cheese Sauce with Tequila & Chorizo topped with Grilled Bell Peppers, Onions, more Chorizo, Shredded Chedder & Chives BOWL OF FILTHY CORN Sweet Corn mixed w/ Bacon, Jalapeno & Sautéed Green Onion, Mozzarella & Chedder. Seasoned with a Little Sweet & a Little Heat. Topped w/ Parmesan & Chives LAVENDER BLACKBERRY CORN BREAD Served with our Lavender Honey Butter
Complete
LAYOUT, DESIGN & CONSTRUCTION 141 HWY 246, SUITE A BUELLTON, CA
805.686.0020 RESTAURANTPLUS.ORG License #567202
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FULL MENU AND ONLINE ORDERING
Filthyfillys.com FOOD TRUCK Find our Destinations on our website – Order ahead online
RESTAURANT Coming Soon: 338 E. Tefft #A Nipomo
CATERING and Questions: (805) 723-5095
4/15/21 3:09 PM
RESTAURANTS MENUS SPRING/SUMMER 2021 Ragged Point offers beautiful private accommodations and •
NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
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creative gourmet dining in an unparalleled garden environment while treating its guests with that “Million Dollar View” overlooking the dramatic coastline of the gateway to Big Sur. It has also become a popular location for special occasions such as weddings, receptions, meetings, seminars and parties.
A SA M PLI NG OF OU R M EN U
BREAKFASTS
LUNCH & DINNER
Lox Plate Beet-cured salmon, capers, sliced tomato, red onion, and hard-boiled egg, with a toasted bagel and dill cream cheese.
Tournado Possini Petite Filet medallion, sourdough crostini, Madeira Demi, seared Foie Gras, truffle oil.
Breakfast Parfait Layers of fresh berries, strawberry yogurt, plain yogurt, and chunks of crunchy granola.
Beets and Fennel Roasted beets, shaved fennel, mandarin oranges, goat cheese, baby arugula tossed in a lemon-poppy seed vinaigrette.
Crunchy French Toast Two slices of thick brioche bread, dipped in batter, coated with corn flakes, and cooked a golden brown. Served with warm maple syrup and your choice of bacon or sausage. California Veggie Scramble Mushrooms, onions, tomatoes, spinach, peppers, and garlic, topped with Monterey Jack cheese and avocado. Served with breakfast potatoes, fresh fruit, and toast.
Ribeye Grilled 16oz bone in ribeye, pommes dauphinois, garlic roasted cauliflower, glacè diablè. Scallop Pan roasted diver scallops, corn risotto, avocado crema, red pepper dust, micro cilantro.
SPECIALTIES
Big Sur Omelet Bay shrimp, spinach, mushrooms, and Swiss cheese, topped with sliced avocado. Served with breakfast potatoes, fresh fruit, and toast.
Fish & Chips Fresh Pacific rockfish, beer-battered and fried to perfection. Served with steak fries, tartar sauce, and lemon wedges.
STARTERS
Brisket Smoked brisket piled on a French Roll with coleslaw, crispy onions, and house made BBQ sauce.
Empanadas Walnut-crusted chicken breast with kumquat jam, red jalapeño oil, and micro cilantro. Tangine Tangine style chicken, served in lettuce cups with shredded carrots, olives, and cilantro, served with tangine glaze and tzatziki sauce.
Ragged Point Burger A 1/2 pound Angus beef or ground turkey or veggie burger, grilled and served on a sesamebrioche bun with lettuce, tomato, onion, and a dill pickle. Add cheese, grilled onions, or sautéed mushrooms, bacon, avocado, or an egg.
Caesar Crisp romaine tossed with shaved Parmesan cheese, crunchy house-made croutons, and a creamy Caesar dressing. Soup & Salad Cup, Bowl, or Bread Bowl · New England Clam Chowder (with bacon) · Soup of the Day
Restaurant Reservations 805-927-5708 Breakfast Service 8am–11am • Lunch Service 12pm–4pm • Dinner Service 5pm–9pm • Please call for winter hours The Ragged Point Cliff House has stunning views and is a great place for a special event, meeting, party, or celebration. Call hotel reservations 805-927-4502 for more information.
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THE ROOTS
Rooted in the community By Malea Martin
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Open Daily
L unch 11:30 am - 3 pm · D inner 5 - 9 pm
ReseRvations: 805-927-4175 Since 1999 on 788 Main Street, Cambria
Join the Big Red Wine Club • Free membership • 2-4 shipments yearly • Case discounts • Free wine tastings • 10% off in restaurant
Madeline's On MOOnstOne Tasting Room & Picnic Supply
6276 Moonstone Beach Dr., Cambria
805-927-0990
madelinescambria.com
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he Roots Dispensary truly has its roots in Lompoc: the cannabis retailer is locally owned, located where a beloved bar once sat, and gives back to the community. “The dispensary started when my partner and I wanted to get into the cannabis industry,” owner Luis Castañeda said. “We were able to secure a location that was very well known for once being the Whistle Stop. It’s a bar that had a long history here, so when we were able to secure that location, we really wanted to do it justice. Something that could last another 50 years.” Roots opened in late 2019, and has been serving the community’s cannabis needs ever since. “We’re one of the only locally owned shops in town,” Castañeda said. “But not only that, we really pride ourselves on being knowledgeable and catering to just about everyone.” Roots’ diverse menu of products— with everything from tinctures to drinks to edibles—allows it to cater to anyone who walks in the door. For customers who are new to cannabis, Castañeda said his Roots staff will work with them to figure out what best suits their needs. “We definitely don’t try to force people to smoke,” Castañeda said. “People do come in with the impression of, ‘Hey, I want to try cannabis. What do I need to smoke?’ But they don’t have to: We offer these different methods of consumption, so you can still get medicated.” Castañeda gave a snapshot of what a typical customer experience would look like at The Roots Dispensary.
“You’ll get one-on-one service with one of our budtenders, and they’re basically the person that walks around the store with you,” Castañeda said. “You can ask questions about products, and they’ll get everything together for you. From start to end, we really like to give people that one-on-one time.” Roots carries an impressive array of edible and drink options for those looking to enjoy the benefits of cannabis without the smoke. “Anything from seltzers, coolers, sodas, juices—those are for the drinks,” Castañeda said. “For edibles, we have chocolates, candies, syrups, tinctures, and more.” While the COVID-19 pandemic has presented The Roots Dispensary with its fair share of challenges, Castañeda said he is grateful that his industry was deemed essential, since many people benefit from cannabis products physically and psychologically. “We were able to stay open throughout the whole pandemic, of course taking the necessary precautions,” Castañeda said. “It’s been a journey, it’s been a lot of ups and downs, but overall it’s been really nice to be able to help people. Cannabis really helps people cope with certain stresses.” As things begin to open back up, Castañeda is looking forward to once again giving back to the community— something the dispensary did a lot of pre-pandemic. “We were a part of park cleanups, we were a part of graffiti removal, different charity events” Castañeda said. “That’s really what we do, and we’re looking forward to getting back to it.” ❉
THE ROOTS DISPENSARY
805 W. Laurel Ave., Lompoc 805-322-8032 · visittheroots.com ·
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MENUS SPRING/SUMMER 2021
RESTAURANTS • 21
CAREERS START HERE
y
,
Culinary Arts
a
www.hancockcollege.edu/cte
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e t s
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Farm-fresh produce, organic food, and more Available for delivery and pickup in SLO County
USE CODE MENUS FOR
free delivery on harvestly.co
@fmb_photo_
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(805) 269-6712
@harvestly.co 4/15/21 3:09 PM
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RESTAURANTS • 23
MENUS SPRING/SUMMER 2021
Treebones Resort in South Big Sur
BREAKFAST
Unique Yurt Lodging and Two Restaurants
FLORENTINE SANDWICH Fresh sautéed spinach and grilled tomatoes piled on grilled whole wheat bread with two eggs any style and Swiss cheese makes a delicious breakfast. CHICKEN FRIED BISCUIT-WICH We hope you brought your appetite for this one! A sandwich sized chicken fried steak with bacon, cheddar cheese and country gravy sandwiched between a homemade buttermilk biscuit.
“Taste another world nearby”
30 min. drive North of Hearst Castle on Hwy 1
LUNCH
Lunch Daily
Noon–2pm Ocean View Appetizer Menu on outside bar starting at 4:30pm daily
RODEO BURGER Yee haw! This classic burger is topped with cheddar cheese, bacon, onion rings and BBQ sauce.
Inside Dining 6–8:30pm nightly
805 CHICKEN MELT The best chicken sandwich in town! BBQ’d chicken breast on grilled sourdough with cheddar cheese, smoked bacon, grilled tomatoes, our signature 805 onions and avocado finish off this house special. CHICKEN COBB SALAD Fresh greens topped with BBQ chicken breast, bacon, tomatoes, hard boiled egg, green onions, bleu cheese crumbles and avocado.
DINNER RIB EYE 14 oz. Rib Eye Steak BABY BACK RIBS Oak BBQ’d and basted in our homemade BBQ sauce. Full or ½ Rack.
Offering farm to table cuisine with greens and vegetables harvested daily from our on site garden.
CHICKEN FRIED STEAK Tender steak hand breaded and fried on the griddle. Served with country gravy.
WILD COAST SUSHI BAR We offer an “Omakase”, coursed out meal designed by the Chef. $140 pp Sushi seatings by reservation only Sushi open Wednesday - Sunday March through mid December
Restaurant and Bakery Sun - Tues 7am - 2pm | Wed - Sat 7am - 8pm Locally owned and operated
Call week-of to check availability Front Desk 805-927-2390 First priority to stay-over guests
Dinner Reservations recommended Call Front Desk 805.927.2390 71895 Hwy 1 Big Sur, CA 93920 1-877-424-4787 · www.treebonesresort.com
156 S. Broadway St, Suite C · Orcutt, CA (805) 937-1871 · jacksinoldorcutt.com
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F ETIMES AT U MEDIA RE D GROUP H OT E L & RE STAU R A N T NEW • www.newtimesslo.com/menus/
S E AV E N T U R E B E A C H H O T E L
2017 2017
pizzeria pizzeria BELLO BELLO FORNO FORNO wood- fired artisan pizza wood- fired artisan pizza
VOTED “BEST” IN NORTHERN SANTA BARBARA COUNTY EVERY YEAR SINCE OPENING IN 2017!
Sunday brunch is on point
legit legit
By Chrystal Ship
C
fun fun EAT EAT IN IN ++ T0 T0 GO GO ++ CATER CATER ++ EVENTS EVENTS PRIVATE PRIVATE LUNCHEON LUNCHEON MEETINGS MEETINGS
SERVING OUR AWARD WINNING LUNCH AND DINNER MENU BOTH OUTSIDE ON OUR FUN, HEATED PATIO & LIMITED INSIDE DINING. DAILY LUNCH & DINNER SPECIALS.
FULL MENU at belloforno.com
BOB SPALLINO BOB SPALLINO
EMAIL EMAIL
Owner / Chef Owner / Chef
pbf@belloforno.com pbf@belloforno.com
PHONE PHONE WEB WEB
8 0 5. 6 2 3. 7 111 8 0 5. 6 2 3. 7 111 belloforno.com belloforno.com
1 1 9 E. C L A R K AV E , O L D TO WN O R C U T T 1 1 9 E. C L A R K AV E , O L D T O W N O R C U T T
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ooking breakfast is one of Chef Steven Smeets’ passions. “Coffee and eggs are the best way to wake up,” Smeets said. “Cooking eggs can be challenging, but I like the challenge in cooking something so simple, so perfectly, that’s really fun.” But it’s not something he gets to do every day at SeaVenture, which is dinner-focused. At the Pismo Beach spot, eggs are a Sunday thing, specifically for brunch—complete with a killer view and $15 bottomless Champagne and mimosas. Every seat in the third-floor restaurant and wraparound patio provides a breathtaking panoramic view of the Pacific Ocean. “I wanted something that would appeal to palates all day long,” Smeets said. No Sunday brunch would be complete without eggs Benedict. But Smeets is also offering a crab cake Benedict with fried capers, cherry tomatoes, arugula, and poached eggs with Hollandaise sauce as well as a lobster Benny with asparagus, puff pastry, chives, poached eggs, and Hollandaise. The menu also carries chicken and waffles, a prime rib French dip, and a bacon-lettucetomato-avocado croissant. “Our biscuits and gravy, I think, is one of the best things on the menu,” Smeets said. He smothers a fresh-baked jalapeño bacon cheddar buttermilk biscuit with house-made linguiça gravy. Even the huevos rancheros comes with a special twist. Smeets said his sous chef makes an amazing salsa with the help of the kitchen’s charcoal oven. “All the tomatoes, onions, chili, are fire-roasted and blended into a really rich, smoky, delicious salsa,” Smeets said.
The Kopa charcoal oven was one of the first things that came to mind when SeaVenture asked Smeets what he might need to really make the kind of food he wanted to make. He came to SeaVenture about ten months ago after a six-year stint with the Apple Farm. Smeets called the oven a multifunctional tool that can cook at both high and low heats. It puts a crispy crust on meats like steak and fish, giving them a smoky flavor. “It’s amazing how it elevates and changes the product that you put in there,” Smeets said. “It really gets back to our roots of that smoky flavor and fire and how it’s influenced mankind.” You know what else influences mankind? A seat at the bar with a drink crafted from local distilleries. Restaurant/bar manager Simon Kovesdi said supporting local industries is an important part of what SeaVenture does. It started with wineries, then breweries, and now that distilleries are a major part of coastal culture, Kovesdi is crafting specialty cocktails with KROBAR Craft Distillery, Rod & Hammer’s SLO Stills, and Re:Find Distillery spirits. Grab a cucumber martini made with Re:Find Cucumber Vodka, sour mix, simple syrup, an muddled cucumber or a KROBAR Rye Old Fashioned made with KROBAR Rye Bourbon, orange and Luxardo cherry muddle with sugar and bitters, and a dash of sweet vermouth. Stay up-to-date on SeaVenture’s dinner, drinks, and brunch menu by visiting seaventure.com. Catch Sunday brunch from 9 a.m. to 1:30 p.m. or dinner from 4 to 9 p.m. daily at 100 Ocean View Ave. in Pismo Beach. ❉
SEAVENTURE BEACH HOTEL & RESTAURANT 100 Ocean View Avenue, Pismo Beach 805-773-3463 · seaventure.com
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4/15/21 3:09 PM
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MENUS SPRING/SUMMER 2021
RESTAURANTS • 27
BAYSIDE CAFE In the MORRO BAY STATE PARK
- LUNCH -
HOMESTYLE HAMBURGER 1/3 lb. choice ground beef on a brioche bun.
CALAMARI STRIPS Squid strips in seasoned breading.
“CATCH OF THE DAY” SANDWICH Charbroiled filet of fish on a wheat bun.
SPINACH SALAD Tossed with almonds, dried cranberries & feta cheese, with a sweet, tangy, house-made dressing.
TRI-TIP BEEF SUB On a French roll.
CAESAR SALAD Original Caesar salad. You may add chicken, blackened or charbroiled salmon, or shrimp.
CLUB SANDWICH Ham, turkey, bacon on toasted whole wheat bread. TUNA SANDWICH Dawn’s tuna salad on wheat bread. CRAB CAKE SANDWICH Rock crab cake on a whole wheat bun.
CALIFORNIA CLAM CHOWDER Bayside Cafe clam chowder topped with our Bayside Cafe spicy, green chile soup.
FISH & CHIPS - Beer battered & crispy.
BURRITOS, TACOS, TOSTADAS & ENCHILADAS
- DINNER -
CHARBROILED SALMON Served with rice pilaf & vegetables.
SHRIMP SCAMPI Capers, lemon, garlic, tomatoes, green onions, with white wine butter & a dash of cream tossed with linguine. SEAFOOD PASTA Scallops, clams, shrimp, lobster & assorted fresh fish in light mushroom basil cream sauce. Tossed with linguine. COQUILLES ST. JACQUE Puff pastry topped with mushrooms & large scallops sauteed in sherry & cream. Served with rice pilaf. BLACKENED AHI Pan seared served with ancho cream sauce, garlic mashed potatoes & vegetables. GRILLED MANGO SPRING ROLLS Served with Asian dipping sauces.
BAYSIDE STEAMERS Clams, mussels, crab claws, scallops, lobster, & shrimp with white wine, lemon, & green onion. Enough for two.
TENDER SLOW ROASTED TRI-TIP Served with garlic mashed potatoes, with vegetables & creamed horseradish sauce. CHICKEN MARSALA 8 oz. boneless chicken breast topped with marsala mushroom cream sauce served with garlic mashed potatoes & vegetables. FRIED BRIE SALAD A wedge of breaded, deep-fried Brie on top of mixed greens, with fresh fruit, and candied pecans, served with balsamic vinaigrette. SCALLOPS ON FRIED GREEN TOMATOES Topped with spicy scallion aioli.
Desserts Made In-House
10 State Park Rd., Morro Bay Bayside Cafe is open 7 days Lunch only Mon–Wed 11am–3pm Lunch Thurs–Sun 11am–4pm Dinner Thur & Sun 4pm–8pm Dinner Fri & Sat 4pm–8pm
(805) 772-1465 baysidecafe.com
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F E AT U RE D C O F F E E BA R
NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
KIN COFFEE BAR
Sure, we’re known for our cakes, but we’re...
More Than Just Cakes! Fresh Baked Pies
Chocolate Eclairs
Cream Puffs
Gourmet Cupcakes
Strawberry Parfaits
Fresh Dipped Chocolate Strawberries
Cheesecake Strawberries
Gourmet Cookies
Danish Pastries
Cinnamon Rolls
Brownies & Bars
Fresh Dinner Rolls
805.922.7866
Town Center Mall, Santa Maria
www.GinasPieceOfCake.com
Evolving with community By Peter Johnson
T
he story of Kin Coffee Bar in downtown San Luis Obispo, and its survival through COVID-19, is one about the perseverance of an underdog and the enduring power of a good idea. Veteran local barista Julian Contreras and his brothers opened up their cozy 650-square-foot café on Higuera Street in late 2019, five months before COVID-19 hit. Their vision was to establish a classical-style café in the heart of SLO, serving the wide variety of drinks that locals asked for. But when the pandemic came, Contreras was sure his experiment was over before it ever really got started. “When we got the word, I thought ‘there’s no way we’re going to survive this,’” Contreras said. How did they? It’s in their name. Two of the café’s original employees offered to work the shop just for tips. Contreras himself took a second job at Vons, and the café and its kin soldiered on. “For four months, I was working the night shift at Vons until 6 a.m., opening up the café at 7 a.m.,” he said. The circumstances only strengthened the team’s bond, and it gave birth to a new, deeper chapter for Kin—a café that stands out in a town with no shortage of them for its authenticity, willingness to keep it real, and colorful menu of espresso drinks, matchas, and other teas. Far from just staying afloat, Contreras managed to reinvest some money into the café, buying an oven to expand its food options. He also started collaborations with local
artists, who came in and decorated the space with paintings, graffiti, and even drawings on tables. “We reverted back to being teenagers,” Contreras said with a laugh, “and created this old school pop culture. Me and my friends were very pop-punk back in the day. We kind of correlated all the things we love into the shop.” Today, the café is abuzz with life, or as much of it as possible at the moment. Contreras said Kin is no longer working to survive—it’s working to keep up with the demand for its food, drinks, and vibes. “That’s been the craziest part about it,” he said. “We’ve got a very small space that caters to a huge variety of people. Just like everybody else, we’ve been having to figure out the things we need to do to keep everyone safe and keep the shop moving and growing.” Movement and growth is Kin’s mantra. The menu is in a constant state of change. Its spring menu has a “crazy amount” of tea-based botanicals, which are just some of the 50 varietals of drinks served. The shop also serves up a mean breakfast. Contreras encourages customers to share their ideas and suggestions for the café. Given what the community has been through, he sees the shop as a mere extension of it. “We turn with the community,” Contreras said. “We’ve come to a point where we realize that life is quickly taken away from us. When you have that idea in the back of your head, it’s like every day is time to explore.” ❉
KIN COFFEE BAR
847 Higuera Street, San Luis Obispo 805-439-4136 · kincoffeebar.com
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NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
MENUS SPRING/SUMMER 2021
OPEN DAILY
creekside dining, takeout, & delivery
RESTAURANTS • 29
SUNDAY BRUNCH 10a - 2p
y GLOBALLY- INSPIRED CUISINE
d
SPRING IS HERE!
CRAFT COCKTAILS
CREEKSIDE PATIO
Enjoy an unparalleled award-winning dining experience in the heart of Downtown San Luis Obispo.
SCAN CODE FOR MENUS
805.543.3986 | novorestaurant.com | 726 Higuera Street San Luis Obispo
scan code for menus
menu sample
paella de la luna
roast chicken thigh, house-made chorizo, english peas, salsa criolla, soft cooked eggs.
open daily for dine-in, takeout & delivery
spicy spuds
crispy fingerling potatoes dusted in ethiopian spices, fire-roasted salsa, sambal aioli, cilantro.
craft tacos
choice of crispy rockfish, braised birria beef, berbere pork belly, house-made soyrizo, or grilled eggplant, onion & pepper.
lunaredslo.com | 805.540.5243 | 1023 Chorro Street San Luis Obispo
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G GROWN ROWN Homestyle Cooking
Specialty Vegetables
BREAKFAST & LUNCH ALL DAY. EVERY DAY.
LOCAL | GENUINE | CASUAL
Award-Winning Breakfast & Lunch Since 1976 BEST OOFUNTY SLO C
OPEN DAILY 6am-3pm 964 HIGUERA ST. DOWNTOWN SLO 805.541.0227 · louisasplace.com
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VISIT FACTSFROMFARMERS.COM
800.646.6772 sales@babefarms.com
Source through your local produce distributor!
4/15/21 3:09 PM
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RESTAURANTS • 31
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Serving Award-Winning Pizza
Call Let’s Wing It and We’ll Bring It! 1 Year Anniversary
W
FLAME DRIVEN CATERING DELIVERS AN EXPERIENCE
a a
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Our team of professional cooks and Santa Maria-style BBQ experts provide top quality and taste. Are you planning an intimate dinner party, a fundraiser, or charity event? We’ve got you covered.
Call us to make your cocktail or holiday party a breeze.
Patricio’s Pizza
Let’s Wing It Wings
Fresh Spinach Pie Mama Donna BBQ Chicken Meatza Pizza Gourmet Veggie Tom’s Over-the-Top Sweet & Spicy Chicken
Ray’s Lemon Pepper 805 Spice · BBQ Sweet Thai Chili Buffalo Honey BBQ Mango Habanero Garlic Parmesan
BEST SELLERS
BAKED, NEVER FRIED
Full menu of pizza and wings available at both restaurants!
w s th in to fa
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PICK-UP – DINE-IN – DELIVERY - CATERING · GOOD FOOD. GOOD PEOPLE. GOOD TIMES.
Order from Patricio’s
80 5 -937-8 976 156 S. Broadway, Suite E “Old Town” Orcutt www.patriciospizza.com Spreads__MENUS_SS2021.indd 32
s d v fa n th th
Order from Let’s Wing It
8 05- 474 -1 000
2 a b
a e tw o
y
1301 W. Grand Ave. Grover Beach www.letswingit.com 4/16/21 2:06 PM
F E AT U RE D FO O D D E L I V E RY
NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
H A R V E S T LY. C O
MENUS SPRING/SUMMER 2021
RESTAURANTS • 33
Team Harvestly (left to right, front to back): Lars Schildernik (vendor relations and logistics), Walter Lafky (founder and CEO), Perrie Lundstrom (operations and marketing), and Madi Peterson (logistics).
Changing the game By Peter Johnson
W
alter Lafky, a third-year agribusiness student at Cal Poly, is using a combination of software and grassroots grit to revolutionize the agricultural industry. The eastern Oregon native, who had his own tomato farm at age 14, is the brains behind Harvestly.co, a new website where San Luis Obispo County residents can purchase locally grown agricultural products and have them delivered directly to their doorstep. The concept behind Harvestly.co is simple but novel: the website hosts a diverse and growing collection of local vendors—vegetable growers, dairy farmers, soup makers, bakers, you name it—and customers can peruse the online market and order whatever they’d like for delivery or pick-up. Lafky’s goal in creating the platform was to help close the gap between small farmers and the consumers in their communities. His experience in the industry as a teenager opened his eyes to agriculture’s uneven playing field that favors large, corporate farms. “I really figured out how messed up the agricultural system was,” Lafky said. “There’s this huge, top-heavy system where the big farms produce all the food and undercut the small farms. They end up getting screwed over.” Like a virtual farmers’ market open 24/7, Harvestly.co exists to expand farmers’ access to customers and give them the best bang for their buck in their sales. “We want the farm to get the most amount of dollar for their product,” he explained. “How can we connect these two parties and take the least amount of fee as possible?” Lafky launched his website about a year ago when, after many trips to SLO
County farmers’ markets, he convinced his first vendor to sign up—“It was the most rigorous task,” he said with a laugh. Since then, Harvestly.co has ballooned to 130 vendors selling hundreds of products, fulfilling up to 150 orders a week. “In the next two weeks we will surpass $150,000 paid out to local farmers and vendors,” he said. “We’ve seen a lot of vendors say it’s doubled or tripled their sales.” While growing the business, Lafky has seen a wide variety of vendors join the site. Harvestly.co’s most popular order is a weekly vegan soup made by Stephanie Nye. Lafky also recently helped a 13-year-old girl sign up to sell her homemade zucchini bread. “She got her cottage license—it was awesome,” he said. That speaks to another goal of Lafky’s—to give food makers a chance to simply focus on what they do best. “Our job is to figure out how we can empower these people to do their passion,” Lafky said. “If you talk to these vendors, their passion is to do whatever they’re doing. A baker wants to bake— they don’t want to market or do deliveries.” Harvestly.co’s weekly delivery service is available to anyone in SLO County. Deliveries occur every Thursday afternoon, with orders for that week due on Tuesday before midnight. Pick-ups are also available at the company’s fulfillment center in SLO. Despite his youth and not even being out of college yet, Lafky said he’s fully committed to Harvestly.co—not just as a company, but as a culture and healthy way of life. “I am dedicated to growing this company, to have a similar thing in every community in the U.S.,” he said. “We think the solution is hyper-local.” ❉
HARVESTLY.CO
“A must for a healthy & great tasting meal”
–Rachael Ray “Where to eat in San Luis Obispo”
–Wall Street Journal
1121 Broad Street · San Luis Obispo bigskycafe.com · 805-545-5401
805-269-6712 harvestly.co
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e oun pour by th
ce craft tap
s strawberry
AU AUTHE A UTH UT U THENTIC THE TH T HEN HE H ENTIIC CB BBQ BQ B Q
field salad
ffoor lloocals, bbyy lolocals
Both locations open at 11am daily to fill all your BBQ lunch and dinner needs! We now offer online ordering!
tri tip sa
Visit oldsanluisbbq.com to place your pickup order for either location.
ndwich
Delivery available through UberEats, Doordash and FoodJets
cowboy corn pie ENTREES
SIDES
BEER & WINE POUR BY THE OUNCE!
PIT PLATE
FRESH-CUT FRENCH FRIES $3.45
Hand-trimmed certified Angus tri-tip, perfectly seasoned and grilled over a red oak pit. Served on locally made artisan sourdough or French roll with homemade salsa or BBQ sauce.
TRI-TIP $13.95 | CHICKEN $12.75
Fresh-cut potatoes with sea salt.
CHICKEN SANDWICH
TRI-TIP $4.25 | CHICKEN $3.75 PULLED PORK $3.75 CANDIED BACON TRI-TIP $5.25
TRI-TIP SANDWICH
$11.95
$9.95
Thinly sliced grilled chicken breast, topped with sauteed red onion, melted jack cheese. Served on ciabatta bread with our homemade salsa, BBQ or cilantro lime creme sauce.
PULLED PORK SANDWICH
$9.50
Slow-roasted pork shoulder. Served on a locally made ciabatta roll with our homemade cilantro garlic BBQ sauce.
LINGUICA SANDWICH
$9.50
A locally made Portuguese-style sausage, grilled and served on an artisan Frech roll with sauteed peppers and onions.
PULLED PORK $12.75
Served with garlic bread and your choice of a second side.
SLIDERS
Served on a mini sourdough roll with your choice of sauce.
BBQ CHEF SALAD
$8.95
Locally farmed mixed greens, red onions, peppers, crumbled blue cheese, bacon, and hard boiled eggs. Served with housemade ranch, blue cheese or roasted garlic vinaigrette dressing.
STRAWBERRY FIELD SALAD $8.95 Locally farmed mixed greens topped with crumbled Gorgonzola chesse, fresh strawberries, candied pecans and dried cherries. Served with blush wine vinaigrette dressing. ADD MEAT TO YOUR SALAD: CHICKEN OR PORK $3.15 TRI-TIP $5.95
5/ 5 STA RS
5/ 5 STA RS
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4.5/ 5 STA R S
COWBOY CORN PIE $3.45 A savory family recipe with diced jalapeños and cheddar cheese.
SANTA MARIA PINQUITO BEANS $2.95 Locally farmed pinquito beans, prepared ranch style, with bacon, ham and spices.
APPLE-CUCUMBER-JALAPEÑO COLE SLAW $2.95
SELF SERVE TAPS FEATURING CRAFT BEER, WINE & CIDER
DRINKS FRESH STRAWBERRY LEMONADE $3.45 REFILLS
$1.00
HAND-SCOOPED MILKSHAKES Vanilla, Strawberry or Chocolate $5.45 Add Malt &.50
CHOCOLATE-BACON
$6.95
A lightly dressed California version of this classic BBQ side.
CHOCOLATE-STRAWBERRY MILKSHAKES $6.45
GARLIC BREAD
ROOT BEER FLOAT
$2.25
Locally made artisan roll dipped in butter and topped with a Parmesangarlic blend.
SOFT DRINKS
$4.95
$3.45
Give your next event a touch of down-home cooking with catering by Old SLO BBQ Co.
we ccat we cater! cate cater tteter!
AVA IL ABLE FOR PICK-UP, DELI VERY OR FULL SERV ICE
DOWNTOWN
MARIGOLD
670 HIGUERA ST (805) 285-2473
3870 BROAD ST SUITE 3
OLDSLOBBQ.COM 4/15/21 1:34 PM 4/15/21 3:09 PM
NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
A Taste of France
RESTAURANTS • 35 22X WINNER BEST SANDWICH IN SLO!
@ The Creamery
Coffee Pastries Fresh Bread Breakfast, Brunch & Lunch Daily Specials Custom Cakes Signature Desserts
BY THE NUMBERS CLASSICS* *We welcome custom orders, too!
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Custom orders and courtyard seating available
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THE NUMBER ONE
Chicken strips and BBQ sauce with jack cheese, steamed hot with lettuce, tomato, red onion and ranch dressing on a soft French roll
THE AMBER
Roast beef, ortega chili, pepper jack cheese, heated with mayo, mustard, lettuce, tomato, S&P on a soft French roll
THE TURKEY VEGGIE
Turkey, herb cream cheese, avocado, with mayo, mustard, lettuce, sprouts, tomato, red onion, cucumber, Italian dressing and S&P on a wheat roll
ITALIANO
Ham, dry salami, Mortadella, Provolone cheese with garlic mayo, mustard, lettuce, tomato, red onion, oil and vinegar, S&P on a sourdough roll
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Bacon, lettuce, tomato, avocado with red onion and mayo on sliced sourdough
Thinly sliced BBQ'd tri-tip and pepper jack cheese steamed and stuffed into a sourdough roll – ask for BBQ sauce or salsa, your choice
Turkey, jack cheese and cranberry sauce with lettuce and mayo served on sliced sourdough
Ask about our breakfast burritos (till 1 pm)
WE DELIVER Mon–Fri 10am–2pm ($30 minimum)
Open Wed–Sun 8am–2pm Creamery Marketplace 570 Higuera St., SLO
jolienebakery.com
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OPEN Mon–Fri 7am–6pm · Sat & Sun 8am–6pm
30 years @ Osos & Leff Streets in San Luis Obispo Order online: gussgrocery.com
4/15/21 3:09 PM
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MEGAN’S ORGANIC MARKET
Artisanal edibles and beverages By Chrystal Ship
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Outdoor Courtyard Seating OPEN: Thurs–Mon 11am–8pm Closed Tuesdays & Wednesday
805.369.2132 819 12th St. (In The Alley) Paso Robles @jeffryswinecountrybbq info@jeffryswinecountrybbq.com
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rapefruit rosemary, blood orange cardamom, and cranberry sage. These are the flavors that cannabis comes in at Megan’s Organic Market (MOM). Artisanal edibles and beverages are the newest trend in edible cannabis products, and MOM’s got them in stock. Owner Megan Souza said that edibles make up a higher percentage of the dispensary’s sales than is typical statewide. Something that speaks to the clientele that they serve there. “It really goes to show that the cliché image of a 20-something stoner eating a Rice Krispies edible is not necessarily the main demographic of cannabis user anymore,” Souza said. “We’re serving soccer moms, working professionals, and older folks wanting to replace things in their medicine cabinets with more natural products. Cannabis users today definitely violate every aspect of the old stereotype of the stoner. And the fancy edibles are a good example of that.” Gourmet edibles are approachable, discreet, and delicious, made for people who care about food and what the ingredients are. Plus, the dosage of THC, CBD, and other cannabinoids in each gummy, mint, chocolate, or can is carefully measured. More often than not, these edibles are also low dosage, with the cannabis content labeled on the package. The market sells a few of Souza’s favorites, including Mindy’s Chef-Led Artisanal Edibles and Rose Delights. James Beard award-winning chef Mindy Segal combines iconic flavors into cannabis confections like the gummies Megan’s Organic Market carries. Glazed Clementine Orange with notes of kumquat, clementine, and candied orange rind; Cool Keylime Kiwi, which is tart and bright, a summer sorbet with a hint of banana; and more.
Rose’s Delights combines sustainable agriculture with award-winning chefs to infuse Turkish delights with singlestrain, hand-pressed flower rosin. “What’s great about rosin is it’s made by a process that doesn’t use any chemical solvents. It starts with cannabis flower and ice and water,” she said. The resulting hash is then pressed in a rosin press using heat and pressure. “They make beautiful and delicious edibles and every one of their product packages lists the strain of cannabis that the rosin is made from and the farm that it came from, along with, for example, the varietal of tangerines and the farm where those tangerines were grown as well,” Souza said. Megan’s Organic Market carries Nectarine Juniper Berry with Aster Og rosin and Blood Orange rosin, Pear Chile with Orange Acai rosin, and Persimmon Tamarind with Gsc X Chem rosin. Their flavors are crafted by world-renowned chefs, including three-star Michelin chef Dominique Crenn, who runs Atelier Crenn in San Francisco. As far as infused beverages go, the market offers up Cann Social Tonics and Artet canned cocktails—both are non-alcoholic, cannabis infused adult beverages in four- or six-packs of cans, tall boys, or singles. Cann tonics come in Grapefruit and Rosemary, Blood Orange Cardamom, Lemon Lavender, and Ginger Lemongrass. Artet’s cocktails include Rosemary Jane and Tet and Tonic. “Infused beverages are a great way to enjoy a cocktail just like everyone else, even if you don’t drink alcohol,” Souza said. Megan’s Organic Market is open daily from 9 a.m. to 8 p.m. at 280 Higuera St. in San Luis Obispo’s SoHi District. ❉
MEGAN’S ORGANIC MARKET
Lic. No. C10-0000728-LIC
280 Higuera Street, San Luis Obispo · 805-592-1420 megansorganicmarket.com · @megansslo
4/15/21 3:09 PM
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YA, WE KNOW IT S SOUR NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
MENUS SPRING/SUMMER 2021
RESTAURANTS • 37
LIBERTINE COFFEE BAR Next door @ 1240 Broad St SLO Open M–F 7am–1pm Sat & Sun 8am–2pm
@libertinecoffeebar
libertinebrewing.com
@libertinebrew
SAN LUIS OBISPO 1234 Broad Street · 805.548.2337 | MORRO BAY 801 Embarcadero · 805.772.0700 | AVILA BEACH 90 San Miguel · 805.548.2337 Spreads__MENUS_SS2021.indd 37
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Best View on the Bay!
Maison Fondee 1995
Try Our Famous Variety of Eggs Benedict Breakfast Specials Faitdodo with Andoulie Sausage
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Shrimp Jambalaya with Cornbread
A j e w
Bon Temps Breakfast with Fried Green Tomatoes
Cajun Pecan Pain Perdu & Pancakes
BREAKFAST
7 days a week 8am-2pm
LUNCH
M-F 11am-2pm • Sat & Sun 12pm-2pm Bloo d Mary y s!
!
osas
Mim
Join us inside the café or out on the patio for safe and secure dining. Discover the joy of authentic Louisiana style cooking and our Old New Orleans Specialties! Ask about Party Portions for take out too!
HOME DELIVERY:
1819 Osos Street
FREE PARKING (across from SLO railroad station)
San Luis-iana, CA 805.544.2100
bontempscreolecafe.com
Clam Chowder Bread Bowls Homemade Soups & Gourmet Sandwiches Steamed Clams Fish Tacos Angus Burgers Pasta Dishes
L f i C t
Featuring Local Wines & Beers Local Farm Fresh Ingredients Fresh Local Catch Joebella’s Roasted Organic Coffees
OPEN Thurs-Monday at 9 am Breakfast, Lunch & Dinner Happy Hour 3-5:30 pm
C c s c w o s h
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Serving breakfast till 3pm, dinner till 8pm Dog Friendly · Casual Relaxed Atmosphere
699 Embarcadero, Morro Bay · 805-772-8988 Look for the blue umbrellas at Marina Square
Visit bistroonthebay.com for complete menu
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F E AT U RE D C U L IN A RY A RT S PRO G R A M
ALL AN HANCOCK COLLEGE
MENUS SPRING/SUMMER 2021
RESTAURANTS • 39
Since 2005
PHOTO CONTRIBUTED BY CHRISTOPHER McGUINNESS
Cooking up culinary careers By Malea Martin
W
ant to learn how to bake a wedding cake, the ins and out of restaurant management, or the science behind the food we eat— all while building the skill set needed to make a career out of it? Allan Hancock College’s Culinary Arts and Management program offers just that: a comprehensive, hands-on experience for students aspiring to work in the food industry. Program Coordinator and instructor Ron Lovell said students can pursue anything from an Associate’s Degree in Science in Culinary Arts and Management, to a Certificate of Accomplishment in Baking, to an Associate’s in Arts in Culinology. “We also have one of the only Culinology programs,” a blend of culinary arts and food science, Lovell said. “Our programs lead to great careers in an industry that, pre-COVID, was forecasted to be growing 30 percent over the next 10 years. Now with things starting to reopen, the demand for hospitality employees is huge.” When the pandemic first hit, Lovell said, “it definitely affected the program,” given its hands-on nature. But Hancock got creative and found a way to make it work. “All of our actual cooking labs had to be online,” Lovell said of when the lockdown first went into place. “So we purchased some mixers for the baking students so that they could do their work at home.” The program actually saw an increase in enrollment in fall of 2020. “Because restaurant employees couldn’t work, they were focusing on their education, which is fantastic,” Lovell said. “They’ll get promoted quicker and attain those skills they really need if they want to own or manage a place.”
This semester, the program celebrated being able to bring some students back to the classroom, albeit with adjustments, like smaller lab sizes to allow for distancing. “We’ve got all of the safeguards in place,” Lovell said. “But hopefully in the fall, we’ll be able to increase to our normal lab size, which is 20.” Baking and pastry making are among the program’s most popular courses, including one class that focuses on specialty skills, wedding cakes, and decorating. Many students who earned their baking certificate at Hancock have gone on to own their own businesses. “They’re out there earning money. Some of them are working from home, they have their Cottage Food License, and they’re able to produce enough product to branch out,” Lovell said. “We also have a cooperative work experience course, where the students can get part time jobs while they’re taking classes. They can go right into the industry.” And the best part about all of Hancock’s programs, Lovell added, is that they’re accessible. “If you go to a culinary school, it’s going to be $30,000 to $40,000 to get an associate’s degree,” Lovell said. “High school graduates in our service area, they’re part of the California Promise Program. So tuition is free, and they can actually get that same associate’s degree, really, for under $1,000.” In Lovell’s eyes, the Central Coast is the perfect place to start a culinary career. “Everybody wants to either move here or visit here,” he said. “This is where people want to be, so if you’ve got the energy and the work ethic and the desire to really take care of people, this industry is fantastic.” ❉
ALLAN HANCOCK COLLEGE
800 South College Drive, Santa Maria · hancockcollege.edu
Your favorite place in SLO...
to eat ...
... and drink! AWARD-WINNING BAR & RESTAURANT 11 YEARS IN A ROW
OPEN Sun-Wed 11am-9pm · Thu-Sat 11am-10pm | HAPPY HOUR EVERY DAY 3-6PM
Enjoy lunch, dinner and drinks inside, on the patio or streetside “terrasse café”
@blacksheepslo Take out, pickup & delivery - call or order online 1117 Chorro St., SLO | 805.544.7433 | www.BlackSheepSlo.com
For info on Hancock Promise Scholarships: promise@hancockcollege.edu or 805-347-7550
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OPEN DAILY 10AM-6PM, OPEN LATE TILL 8PM ON FRIDAYS & SATURDAYS (excluding special events) VISIT OUR WEBSITE FOR INFORMATION ON LIVE MUSIC/EVENTS & TO BOOK RESERVATIONS
Tastings • Tours • Food & Culinary Experiences • Live Music • Weddings/Events 3090 Anderson Road Paso Robles , Ca 93446 | toothandnailwine.com | 805.369.6100 | service@toothandnailwine.com
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Wine Tasting
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MENUS SPRING/SUMMER 2021 NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
CaliPaso Winery
In Northern San Luis Obispo County
Surrounded by beautiful landscaped gardens and framed by hundreds of acres of lush vineyards, CaliPaso offers a unique setting that highlights Paso Robles’ natural beauty. The Inn is an intimate boutique-style hotel with a Tuscan flavor. Make the most of the outdoor terraces during champagne receptions or al fresco dining surrounded by perfectly manicured gardens and Oak trees. Experience CaliPaso wines over a meal at our restaurant – a great way to celebrate, mark a special occasion, or catch up with friends all while enjoying your favorite wines. 4230 Buena Vista Drive, Paso Robles 805-226-9296 · calipasowinery.com
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Chronic Cellars
Madeline’s Wine Tasting Room
The concept of Chronic Cellars came about during the harvest in 2004. We had used the term “The Chronic” to describe likable objects before, but we had never considered it a suitable descriptor for wine. One evening we laughed about the idea of a wine that targeted a casual lifestyle. From dream to reality, our first wines went public in 2008. Stop by and try our handcrafted wines in a fun and casual atmosphere.
For more than 20 years, Madeline’s in Cambria, caters to wine lovers by serving wines from small production boutique wineries of the Central Coast as well as hard-to-find vintages from around the world, including our premier Madeline’s Cellar wines created with Jeff Branco. Come visit Madeline’s and find our well-stocked tasting room full of what you just can’t get in the larger groceries and discount stores. Visit our award-winning restaurant next door for delicious wine pairings, too!
2020 Nacimiento Lake Drive, Paso Robles Hours: Open daily 10am-5pm 805-237-7848 · chroniccellars.com
788 Main Street, Cambria Hours: Open daily 11am-5pm 805-927-0990 · 805-927-4175 · madelinescambria.com
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MADELINE’S ON MOONSTONE
Mystic Hills Vineyard
New on Moonstone Beach Drive – Madeline’s Cellar superbly hand-crafted, varietal wines are now available for tasting in a new wine bar located in the beautiful Cambria Shores Inn. Enjoy Madeline’s very own vintages with a stunning view of the Pacific right outside the door, or order a Madeline’s picnic lunch and a bottle of wine and walk to your favorite spot on this scenic stretch of the PCH.
Mystic Hills Vineyard is a boutique, family-owned vineyard nestled in the beautiful rolling hills outside of Paso Robles. Owner Joel Cox is an Academy Awardwinning film editor who brings his professional and creative love of film to his wine. Joel, Judy, and their family focus on sustainability while creating a unique tasting experience.
Tasting Room & Picnic Supplies Cambria Shores Inn 6276 Moonstone Beach Drive, Cambria Open Daily 11am-5pm 805.927.4175
79550 Watkins Lane, San Miguel Tasting by appointment only 805-610-1099 · info@mystichillsvineyard.com
ON MOONSTONE
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Red Soles Winery & Distillery
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STANGER
From the first crush in 2004, award-winning duo Randy and Cheryl Phillips have enjoyed the “dust to vine to barrel” process. Together they run the business of crafting rich and complex wines, proud that each varietal in their line-up is 100% Estate grown. Come on out to Miracles Ranch in the heart of Willow Creek District for premium wine and spirits.
“No live music, no entertainment, no food, no fun–just ultra-premium wines!” Owner Roger Janakus, STANGER descendant from France’s Alsace region, is known for his reserve wines from the “Willow Creek District” of Paso Robles. Acclaimed by wine critics alike, STANGER reserve wines are a must on any wine tasting “to do” list. Come to the “Old World Style” tasting room at the Creston House (Vacation Rental) where the owner or winemaker is often there to make your visit a memorable one.
3230 Oakdale Road, Paso Robles Hours: Open daily 11am-5pm. Tasting by appointment only. 805-226-9898 · redsoleswinery.com · info@redsoleswinery.com
5225 Hwy 41 (at Creston Road), Paso Robles Hours: Tasting room open Fri 4-8pm, Sat/Sun 11am-5pm, or by appt. Call 805-238-4777 to open gate - StangerVineyards.com
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Vista Del Rey Vineyards
CELEBRATING OUR 25TH ANNIVERSARY! Get off the beaten path and experience many styles of Zinfandel, Barbera, Zin-bera and more while enjoying a panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Enjoy gourmet food products, private label goodies and Oliveto olive oils, gems, minerals, fossils and jewelry. 7340 Drake Road, Paso Robles Open most Sundays 11am to 5pm, special event weekends and weekdays by appt. 805-467-2138
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25 YEARS
Windward Vineyard
Visit Paso’s only exclusively Pinot Noir winery. Home of SLO County’s Winemaker of the Year, Marc Goldberg has 25 years experience producing 100% Estate-grown Burgundian-style Pinot Noir. Our 15-acre vineyard located in the cool, breezy Templeton Gap has proven that Paso Robles CAN make a fantastic Pinot Noir! Join us for a unique vertical tasting of four vintages. Cheese or charcuterie pairings are available. Enjoy a picnic on the patio overlooking the vineyard, or play a game of bocce ball. 1380 Live Oak Road, Paso Robles Open daily from 10:30am to 5pm 805-239-2565 · windwardvineyard.com
4/19/21 10:44 AM
44 • WINE MONTEREY WINERY OF THE YEAR! 2015, 2016, 2017, 2018 & 2020
MENUS SPRING/SUMMER 2021 2016 Paso Robles Dry Red Blend Producer of the year
NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
Owner and Academy Award Winning Editor Joel Cox
In
Our Award Winning Mystic Hills Malbec
YOU ARE LOVED Owner Joel Cox is an Academy Award-winning Film Editor who brings his professional and creative love of film to his wine. His meticulous and diligent eye for a well-crafted scene in a movie is brought to life in our beautiful, extraordinary wines that will surely captivate your palette and produce a memorable experience for you to embrace. Come taste and see how we experience wine and friends. Ask about our Wine Club too!
Mystic Hills Vineyard 79550 Watkins Lane, San Miguel, CA Personal wine tasting by appointment
Now Serving Lunch &Dinner Wednesday-Sunday 805.226.9296 for reservations or on OpenTable
Call today: 805.610.1099
MysticHillsVineyard.com
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Wine Tasting In Southern San Luis Obispo County
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Autry Cellars
Autry Cellars is proud to be 1 of the tiniest wineries and licensed distilleries on the central coast of California. We produce wines, brandies and grappas made from over 15 different varietals. Get an intimate sense of the winemaking process as you view tanks, barrels, and press on your way to the tasting room. Enjoy award-winning wines inside or on the outside deck with great views. 5450 Edna Road, San Luis Obispo Hours: Open by appointment only 805-546-8669 · autrycellars.com
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Sinor-LaVallee Estate Wines
Sinor-LaVallee features Estate wines from the organically-grown, Bassi Vineyard near Avila Beach, intentionally crafted by 2012 San Luis Obispo’s Winemaker of the year Mike Sinor. Enjoy wine tasting or wines by the glass and cider on tap at our tasting room in downtown Avila Beach. Visit us to experience our limited production, estate grown, hand-crafted wines: Pinot Noir, Syrah, Chardonnay, Pino Gris, Albarino, and “Pet Nat.” Come enjoy the ocean view from our outdoor patio! 550 First Street, Unit A, Avila Beach Hours: Open 7 days a week 12-6pm 805-459-9595 · sinorlavallee.com
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Wolff Vineyards
Celebrating 20 Years 2000-2020
Wolff Vineyards is certified sustainable and located on 125 acres with sweeping views of the Edna Valley. The vineyard is one of the first established in the Edna Valley, planted in Chardonnay, Pinot Noir, Syrah, Petite Sirah, Riesling and Teroldego. All will feel at home in our inviting tasting room and garden. Enjoy a picnic lunch, and a vines-to-wine experience, surrounded by the vineyard and our artisan winery. 6238 Orcutt Road, San Luis Obispo Hours: Open daily 11am-5pm 805-781-0448 · wolffvineyards.com
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Verdad and Lindquist Family Wines
Two wineries under one roof! The tasting room is located in the historic Village of Arroyo Grande and the space is warm and inviting with a cool outdoor patio. Produced by husband and wife winemakers Bob Lindquist and Louisa Sawyer Lindquist, they make pure, balanced wines from organic, biodynamic and sustainable vineyards from the Pacific-influenced Central Coast. Every Friday Happy Hour is from 4 to 6pm with 10% off all bottles, $10 cheese plate and 2 glasses (1 red,1 white) @ $10 each. 134-A West Branch Street, Arroyo Grande Hours: Open @ 12 noon 7 days a week 805-270-4900 · verdadandlindquistfamilywines.com
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Santa Maria
In Northern Santa Barbara County
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Casa Cassara Winery & Vineyard
Casa Cassara Winery is a small family owned and operated business. The Cassara Family currently grows Pinot Noir, Grenache and Syrah on their Estate Vineyard located in the Sta. Rita Hills. We are a small winery producing about 1200 cases per year at our facility in Buellton by winemaker Mikael Siqouin. Come by our Tasting Room which is kid and dog friendly, meet Dan and Bridget Cassara, and enjoy the family atmosphere and knowledgeable staff. 1607 Mission Drive, Suite 112, Solvang (parking lot behind building) Hours: Open Sun-Thu 12-6pm, Fri & Sat 12-7:30pm 805-688-8691 · ccwinery.com
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FOXEN Vineyard & Winery
Terroir-driven wines of elegance and balance since 1985. The winery and tasting room features Pinot, Chardonnay, Rhone-style and Bordeaux-style wines. 2 for 1 tasting when mentioning this ad 7600 Foxen Canyon Road, Santa Maria Hours: Tastings available by reservation 805-937-4251 · foxenvineyard.com
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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 farm 400 acres of estate-grown, hand-picked grapes located in three different microclimates. Lucas & Lewellen Vineyards was voted 2017 “The Best Tasting Room in the Santa Ynez Valley” by readers of The Santa Ynez Valley News. 1645 Copenhagen Drive, Solvang Hours: Open daily 10:30am-5:30pm · Open later on Fri and Sat 805-686-9336 · LLwine.com
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