Menus Fall/Winter 2012-2013 by New Times Media Group, San Luis Obispo

The Restaurant and Wine Guide to the Central Coast

FALL/WINTER 2012-2013

Pappy McGregorâ&#x20AC;&#x2122;s, formerly the Crooked Kilt, has a new name and a new attitude; sourcing the freshest local ingredients, they take good times and their food seriously

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

ell aren’t you lucky? You’ve been granted access to an unparalleled guide to food and drink on the Central Coast. Actually, you were savvy enough to pick up this fantastic fall publication, so maybe it wasn’t luck after all. Let’s call it skill. Speaking of which, the chefs and winemakers, brewers and producers whose wares are listed here will blow you away with their talent and drive. If you’re hungry, thirsty, and looking for the perfect place to satisfy some cravings, be glad that skill, luck, or whatever brought Menus to you. S E A V E N T U R E P A S O

R O B L E S

I N N

S T E A K H O U S E

Paso Steakhouse

Sea Venture

Gardens of Avila

Pismo Beach

Avila Beach

Paso Robles

L I D O P A P P Y

M C G R E G O R ’ S

Wine Country Dining in Paso Robles

Pappy McGregor’s F

P U B

A T

D O L P H I N

B A Y

R E S O R T

BY KATHY MARCKS HARDESTY

G A R D E N S

P O P O L O

Popolo T

BY KATHY MARCKS HARDESTY

A V I L A

C A T E R I N G

BY KATHY MARCKS HARDESTY

he Gardens of Avila, one of our most popular local restaurants,

O F

A Central Coast Gem

SeaVenture’s Contemporary Coastal Cuisine

Lido

T H E

year round. Weddings in this romantic location always motivate brides to

“I enjoy offering great food and healthy f you’ve never experienced the excellent recently changed its chef. Now praise the staff for creating a fairytale under the guidance of executive chef options for the wide variety of people dining atop the SeaVenture Resort, wedding. Sycamore Mineral Springs can Robert Trester, it’s become even more accommodate your every need: business who dine at SeaVenture.” Among this you’ll be pleasantly surprised upon popular for his contemporary and meeting, relaxation and health benefits, season’s entrees you’ll find choices seeing the panoramic Pacific Ocean classic dishes focused on seasonal, or weekend getaways. It consistently farm fresh cuisine. This enthusiastic like: Macadamia-crusted abalone with views. It’s best to dine early to catch earns New Times reader awards for Best chef redesigned every menu served curried mango pineapple salsa; a 10-oz. those spectacular sunsets colored from Spa and Best Weekend Getaway. throughout the day, and added Sunday filet mignon with pommes macaire and beautiful pink and blue to shades of The passionate chef brings 15-years brunch. Those are just some of the bacon-wrapped asparagus; and don’t purple and orange. It’s a masterpiece in changes Trester made with the intention of professional cooking experience at of making this restaurant a destination miss the award-winning clam chowder, the evening sky year-round. SeaVenture top restaurants across the nation with for unforgettable dining experiences. or the decadent house-made desserts. renowned chefs Norman Van Aiken, is almost hidden away, tucked among One of the main reasons Trester Todd English, Mark Gold. Trester’s fall Chef Casey’s signature dish, “the residences alongside the beach. But accepted the position was the one-acre menu spotlights Central Coast farms SeaVenture,” offers a delicious saffrononce discovered it will become a fruit and vegetable garden near his and the artisans who tend them in tomato risotto topped with shrimp, favorite for romantic evenings out, or kitchen door. He soon asked their master dishes like: roasted corn soup with pork scallops, clams, mussels, white fish casual get-togethers with friends. gardener Ralph Johnson to increase belly, tomato, and smoked jalapeno; filet, and spicy sausage. The excellent General Manager Chet Hogoboom it to two flourishing acres. Trester is and braised pork osso buco with crispy passionate about hand-harvesting fruits wine list, carefully chosen by dining noted: “We’ve been offering great, polenta, local mushrooms, and sauce MAM A same ' S Mroom E Amanager T B A Simon L L Kovesdi, offers and vegetables at the peak of its season, contemporary coastal cuisine in the mornay. An excellent new menu addition choosing from 35 varieties of tomatoes, is the “garden party,” five-courses of many local wines by-the-glass that pair great location for 25-years.” The dining 12 varieties of peppers, colorful cranberry seasonal, spontaneous creations from the beautifully with the cuisine. rooms and the circular bar centered in beans, corn, herbs, and delicate edible kitchen. This fresh meal can be perfectly On Sundays, SeaVenture offers an a the main dining room provide incredible flowers to garnish ADE LIN A ’ S hisBcontemporary ISTRO & M A R K E TwithPselect L A wines C E for a complemented la carte breakfast and lunch menu, with ocean views. An additional dining room, dishes. Such farm fresh nominal additional fee. The live music from 3 to 6 p.m. on beach view perfect for private parties, features a access allows him to keep lounge menu features crispy the menus constantly patios where you can enjoy the small heated deck for alfresco dining with The Gardens pork belly sliders, freshlyevolving with each season. plates and specialty cocktails menus. Live unbeatable beach views. of Avila picked, garden tomato Sycamore Mineral Springs, Sycamore gazpacho, and other bands perform Wednesday nights from 6 SeaVenture’s chef, Everett “Casey” MARCKS HARDESTY celebrating over 100 years,BY KATHY appetizers that are only halfMineral Springs BY KATHY MARCKS HARDESTYto 9 p.m., and on Thursdays, Walcott, is passionate about is part of the Boutique Hotel price during the weekday Resort the wine corkage fee, life on the Central Coast. Collection owned by here King and still specials foods from our menus, e’re still happy hour from 3 to 6 and p.m. 1215 Avila Beach Dr. normally $10, is waived. The He brings that intensity He also sees that it features an array of f you’re seeking a memorable dining Ventures. The owners have The new Sunday much more.” available,” said the warmSeaVenture San Luis Obispo lounge offers happy hour into the restaurant kitchen maintained hearted Sycamore’s experience, you’ll find it at this delightful wines-by-the-glass specially selected to brunch features starter, Popolo can handle any event, chef and owner Restaurant Sunday through legacy as a historic California whereathis complement the chefs’ cuisine.Thursday, entrée, bottomless oasis theseasonal Pacific’smenu edge. Lido at gourmet dinner forand two, business of Popolo Catering, Leon Castillo, 595-7302 mineral springs resort. A 4 to 6 p.m., with speciallyreflectsBay his Resort, love of great forstyle only weddings. $29. Although the wine list is enticing, Lido Dolphin rated among San retreats, or mimosas big family who’s famous for his delicious rotisserie 100 Ocean View Ave. favorite gathering spot, this beer, food that’sCounty’s simply prepared. Breakfast brunch choices always never chargespriced diningcocktails, guests corkage You can and order dinner-to-go for two Luis Obispo finest restaurantsPismo Beach chicken, Santa Maria style spectacular resort is one oftri-tip, the Central include like eggs wines, an irresistible prefers let the publications, quality peopleclassics if you call early benedict that morning or a potatoes au gratin, and unique fusion fees for the first two and bottles. Restaurant byHe critics andto national Coast’s shining stars. Nestled among the with potatoes, or rolled omelet with hors d’oeuvres menu. of his ingredients, mostly day ahead. With a catering company of cuisine. “This ishills theand reinvention ofAvila Chris Gonzales provides contemporary California cuisine. manager and mixologist tree-covered meadows in garden greens and fresh vegetables. 773-3463 The beachfront hotelperfect from localisfarms, shine this quality level and experience, every Popolo Café. People will Beach,Rotisserie it features & a spa, mineral springEach menu created from seasonal ensures that lounge guests enjoy The chef’s consistency in quality has provides a convenient, through. Beforebytaking customer small large can counttoon never that name and now we’re filledforget hot tubs, meditation garden, and foods produced local farms, ranches, classic cocktails. Like great meals, he quickly earned himoracclaim. “I want quick-getaway for locals. over SeaVenture’s kitchen, outstanding restaurant locals and themSycamore to be there every step of ofthe the way. living the life and dreamserving of Popolo bring up to the level and fisheries. Farm-to-table cuisine has believes cocktails should be made with guests throughout theowned day. business They provide catering for an intimate Walcott began cooking in great local They help youhere, create the you’ve Catering.” This family top restaurants and to menu have chefs been the chefs’ mantra at Lido since it the finest ingredients that showcase moderate Avila Beach dreamed of, up confi rmus,” theTrester necessary small group to wedding functions for that’sThe managed byclimate Leon isinsupported restaurants in 1999 when he was hired trying to keep with said opened in 2006. Their award-winning the spirits. Dolphin Bay Resort & Spa, forKathleen weddings,and banquets, small contracts byallows his wife son Kenny. seriously. “I and wantpermits, this to befinalize one of details, the 200 guests. It’s the only SLO County at Bistro Laurent in Paso Robles. He wine list featuring exceptional Central a Preferred Boutique Hotel member, best county.” andrestaurants take away in thethe stress. It’sparties, busier and thandining ever alfresco since henearly focused hotel and restaurant that’s literally learned the art of preparing classical Coast wines and international selections is the only AAA rated, four diamond Popolo Catering’s upcoming projects the business on full service catering. on the beach where they can create French cuisine from chef Laurent F E A T U R E D R E S T A U R A N T provides exceptional choices to enjoy resort in Pismo Ofand course they include providing their clientele every Leon proudly says that Popolo Catering stunning beach Beach. weddings ocean view Grangien. “Laurent taught me to keep with delicious never let their lofty position as a premier service for an upcoming event or can create the event of your dreams, receptions. Whether you’re seeking a light, mytheir dishes simple fare. and cook them to K E maintains N N E its T status H V O L K dining V I establishment N meal, E Y or A you’re R stand D celebrating S in the way Lido easily as a“That’s wedding. Leon’s staff is training to whether it’s a small private gathering, affordable a of perfection,” Walcott remembered, prime dining destination because of its providing a goodand time fortotheir guests. book flights, vacations, or business an extravagant celebration, or a dreamy special occasion want retire to an still most important to me.” O P O Lconferences. O He will also have wedding. These professionals will talented culinary team. Executive chefsin Monday Friday, Sunset ocean viewthrough spa room, you’llLido’s find your every The chef keeps everyone’s desires professional wedding consultants happily take care of every detail for you. Jacob Maegen Loring create Happy Hour drink and appetizers need met at includes the SeaVenture. mindMoss whenand creating his seasonal menus: who arrange every small detail, from Leon explained the business has California coastal cuisine with modern specials from 3 p.m. to 6 p.m. Wine BY KATHY MARCKS HARDESTY blossomed into something greater than invitations, dinners and the florist, to the twists. Moss menus to F designs E A This U R KATHY E change D MARCKS R Tasting E HARDESTY S Tuesday T A on U the R popular A N seaside T BY it was with the new Popolo Catering, wedding cake specialist, photographer, with the seasons. Among his fall favorites, patio presents local wine tasting you’ll n California's Central Coast some bacon with hash browns. The freshly and they’re making dreams DJ, and the minister. Moss recommended the pasta carbonara enjoy with fresh, gourmet pizzettas. Live of our best dining spots are found baked muffins and pastries are filled come true for people. It’s not just Leon’s architecture, redesigned the dining ore than justhousemade the best Italian, music off the beaten path. That's why with seasonal berries, apples, or sweet with roasted mushrooms, is performed in the lounge every Stilltaking in thethe original Popolo expertisedesserts. that keeps his rooms with chef Nicola. Reminiscent of the best in global cuisine,” it's worth road less traveled to pumpkin, as are freshly-baked pancetta, Calabrian chiles, Thursday and Friday night Popolo Catering kitchen, they’re cooking satisfi edinclientele coming wine country in Tuscany, they offer the noted Jackeline Allegretta, reach Adelina's Bistro & Market Place at The reasonable wine list, rare and farm fresh egg. Their from 6 to 9 p.m. On Saturday great Dunes foods in hisNipomo. regularIt’s a back againCoast and again. He’s Trilogythe Monarch upscale restaurants, offers Central perfect setting for winemakers’ dinners wife and partner of chef Nicola 1255 Monterey St., delicious starter courses and Sunday Champagne customers loved at1 the one of the most short drive from Highways or 101 to this wines specially selectedbecome by Adelina’s featuring Central Coast wineries. Allegretta at Mama’s Meatball Fine Lido at Dolphin Suite B always include the finest brunch provides a delicious café. Leon talentedmeals. management caterers in SLO beautiful resort to and enjoyhis uncommon team. Anpopular array of winesCooking prixe has been a lifelong passion Italian Restaurant and Catering. “Chef San Luis Obispo Bay Resort seafood from the Central fixe, three-course cooks make everything because he cares about Chef Charles Weber's menu showcases by-the-glass, priced under $10, always for chef Nicola; he started helping Nicolalike and I invite to experience the Coast Morro Bayyou oysters the freshest foods of the include many Central Coast favorites. breakfast enjoyed with his from scratch. Thisseason is finefrom local people. Weddings have 2727 Shell Beach Rd. Maria mother cook at the age ofor two. extraordinary, whether it is an intimate 543-9543 farms in an array dishes. Adelina's has become quite popular for itsfor Leon, cuisine at of itsirresistible most creative, special meaning and Cayucos abalone. bottomless mimosas, Pismo Beach Locals shop Central Coast private dining rooms. Special events andserves Raised in Bari, Italy,may he simply beganchoose working affair, which hethe calls fusion, a who personally Lido extravagant, consistently or traditional.” With guests Farmers' Markets but Weber purchases catering manager, Aimee in restaurants asthe a teenager. After 19-years of experience merge of Italian, Mexican, theSigala, bridearranges and groom earns critical acclaim for behind her, from ala carte menu. directly from localfamous farms, ranches, and style private parties or business for“We’re and world Santa Maria their dinner and meetings tells them: graduating from A the Italian Culinary Jackeline and her professional staff can 773-8900 outstanding dining from great meal at Lido fisheries to procure the fiunforgettable nest ingredients 10 to 30 people, orserve in the you Avilayour Ballroom barbecue in one dining proud to first meal Institute, hisshould talentend earned take care of every detail national publications. It for your business withhim onecooking of for his farm fresh seasonal menus. that can accommodate 200 guests. The experience. There’s everything from as husband and wife.” Seeing their positions inLoring’s France, delicious, England, handGermany, meeting, private party, or wedding. She has repeatedly earned Weber's menu changes twice weekly market place next to the kitchen features rotisserie chicken, steaks, salmon, orgourmet a beaming and the Dominican Republic. proudly explained: “We can prepare to showcase the fresh fish, poultry, and delicacies,faces wine,and and hearing groceriesthe thanks Wine Spectator Magazine’s Award of an crafted desserts, which providesIna 1999 sweethe pig roasted overthe red oak to ansuch as bread, he gets for making wedding day meatswhole he procures. Although menu cheese, cream,their and eggs. moved to warm the U.S., cooking at Florida’s amazing celebration with450 chef Excellence for its wine for list you of over conclusion: apple crisp with thyme array baked breads, salads,Or you can unforgettable him and very happy. is driven by of thefreshly seasons frequent diners pick up fresh makes sandwiches Center. relocated to Los Nicola’s extraordinary global cuisine, selections highlighting the Central Coast, iceEpcot cream, or theHe chocolate stout cake side fidishes, andraised elaborate people say, ‘Oh myare gosh that’s will always nd locally steak, desserts. main pastries.“When Their freshly prepared foods Angeles to cook, and fiand nally moved from to the ultimate as wellanniversary as domesticparties and international with pumpkin ice cream pumpkin “People if I can thethose bestdays chicken or tri-tip ever had in dish salads, andask brick-fi red cook pizzas.their mom’sperfect for you don't wantI to Kenneth Volk to SLO to become chef at Benvenuti romantic wedding event,ofatrare anyand location.” seed selections. A compilation brittle. During the holiday season, Cuban foodscareer for their event,” Leon cook or dine my life,” Weber, a 35-year veteran, out. and when I see the smiles on complemented by the award winning “People can be intimidated by wine so Restaurant. Two years holiday later, chef Nicola limited from our renowned, artisan a Lido can create magical dinner Theirwines full service catering customizes Steve E. Miller Rick Quinn and Dave Nichols has anPhoto: impressive culinary clientele appreciate their noted. “I always saybackground yes, we can do it. Their regular their faces, that’s my reward.” F E A T U R E D R E S T A U R A N T wine list created by wine director Jeff I try to connect with the guests and make C E L L A R S B R O K E N E A R T H W I N wineries Especial R Y menu in SLObased County, personal that's grounded in French classics yet his of nightly specials featuring reasonably-priced parties, private or business, in theand V E R I S opened his catering company onit’s thevery international We can provide any combination Chaney. Their charismatic maître d’ them feel comfortable,” said Chaney. “Very food and beverages: There repertoire knows no borders. for Toddyou Brown, director ofwhy foodthey’ve and Coastal Penthouse Suite, orhome main rentedRoom, the kitchen that became cuisine prefer. That’s and social director, David often Marisol receives wine F chef E has A T U R E D R E Sare specials T A nights U R featuring A N T This passionate beverage and resident sommelier. room. Meatball. Whether you’re celebrating to Mama’s Naming it after his continuously been awarded the Best Kline, always provides a that’s in short supply and we BY KATHY MARCKS dining HARDESTY martinis and margaritas, cooked in destination He keepson thethe constantly occasion or simply end ofin him Mother, he credits her forthe instilling Caterer Central evolving Coast in list The Knot a grand warm, welcoming smile recommend them to create BY KATHY MARCKS HARDESTY discounted appetizers restaurants from Chicago, Adelina’s Bistro Marisol at affordable for every taste and proudly budget. the week, Lido make it unforgettable. when greeting each guest, unique experiences for a passion for will cooking. Best of Weddings, and they including brick oven pizzas New York, and San Francisco here are few wineries in the world growing regions. Recently, they bottled & Market Place the Cliffs longtime regulars or people to enjoy in food and Every meal at Mama’s Meatball belong to Central Coast Wedding or fi sh tacos, and no corkage to the mid-West, Bahamas, that as broad a range the fiErst S Albarino be Country wine.” Kitchen has become the heart rends come and go in the world F produce E A U R E D R T Ato restaurant U grown R Aand N T the newcomers. Chaney ensures there Nearly all of Opolo iscovering Opolo Vineyards fee Thursday nightswines for are and the Caribbean. In Napa showcases Professionals. TheTWedding 1645 Trilogy Parkway of wine varieties as can Kenneth produced in the Santa Maria Valley. and of Old Orcutt. of fashion and restaurants, 2757but Shell Beach Rd.soul are Wangard’s new American always exciting new wines estatebringing vintages, meaning in wine cellar that they he founded is Zuzu, a favoritea place where to uncover authentic WireVineyards. ranked Mama’s Nipomo Volk Where else can one Grown at Riverbench Vineyard,Italian this cuisine the eatery there’s one style of cookingShell thatBeach Because cuisine changes weekly, from SLO’s winecontinues artisans to favorites; there's alsogrown Sunday by of Napa Valley's renowned are vinted from grapes the passion to create an that we Americans find so Meatball the best enjoy winesamong made from Aglianico, Albarino comes from a neighboring evolve, Kay updatesthe thewine menu never grows old, aclassic allowing him to offer varietyAmericana. by traveling trailsto keep Mama’s Supper, a three-course winemakers. All of these the winery. The central operation unforgettable experience and offer 343-7510 Chef in Bride’sBlaufränkisch, Choice Awards Albarino, Touriga vineyard across the comforting. river from KVV. A Nicola 773-2511her clientele satisfied. She’s more than epitomeallofmade that American favorite ofThe temptations befriending winemakers. gourmet meal including experiences influence the Meatball comprises 98 rolling Westside acres outstanding customer service is makesgrape, fabulous classics, 2012. “Jackeline is Cabernet on top ofPfeffer, Nacional, Negrette, delicious, aromatic white Albarino with the freshest seasonal Marisol guests always willing to mix and match foods to create is found at Kay’s Country Kitchen in soup or salad, entrée, and chef's worldly palate and in as idyllic a only setting as the beautiful equally important as crafting wines that ingredients. He personally receive warm, Torrontes, Malvasia Bianca, Verdelho,570 Higuera was originally grownfrom in the Galicia region dessert, $16.50. it's expressed in his creative spaghetti and the perfect meala for herpersonable customers. every detail for catering,” Orcutt, where they’ve been keeping St. Ste.130 Robles area The climate continually out and are now being The Paso shops at happy the Templeton Farmers’ Market, greeting fromthe Kline, popular Central popular nightly prixoffers. fixe dinners menus. A favoritesell at Sunset Magazine's old vine Mourvédre, Zinfandel, topof northwestern Spain. Besides oldafavorites of combination locals seven days a week meatballs in Bolognese chef Nicola explained. SLO among hand-selecting personality who’s lived here here owes a great debt to the nearby by thousands of wine lovers all include amuse bouche, spring salad Savorsavored the Central Coast, Weber actively shelf Bordeaux Among KVV’s newest releases breakfasts, omelets, pancakes, and since others, 1981. After 32-years,the it’sfreshly still the Coast saucewine to fresh pizzas “WeBurgundy can makeand every event grape harvested and produce. He works 15-years. Heburgers, managesKay Marisol’s or soup, entrée, and dessert. Weber’seffect participates in United local wine and food Pacific Ocean. The cooling over the States. varieties, and more at one winery? are the 2009 single-vineyard Pinot Noirs with hearty addedsocial some very favorite fruit of locals for meeting over a generously topped an adventure in dining.” directly with McCall and Windrose farms, network of over 3,000 followers. “I really fine entrées filet for fundraising that support the (805)from 704-3744 of theinclude marinebistro layerAngus accounts The events team at Opolo Vineyards – the “We maycustomizes not be the best at what we the Bien Nacido, Sierra Madre, popular treats: Orcutt hash, their cup of coffee or enjoying a rock solid pepperoni, mushrooms, Jackeline your and they deliver freshly harvested produce enjoy taking care of people, making mignon with truffle frites and bordelaise community. do but we are certainly the only oneswww.MamasMeatball.com and Garey Ranch Vineyards of the Santa name is from a sassy rose made on the temperature swings – the diurnal signature dish that’s nearly big enough lunch. It’sBay theseafood comfortable prosciutto, and more. event exactly as you want tobreakfast his kitchenor door. Morro is them feel welcome and part of the Cliff’s sauce, ahi with French lentils, sweet Adelina’s serves breakfast, lunch, who do what we do,” owner and director Maria Valley, and the Enz Vineyard of range – that or can be“Rocky” as great as 50 Dalmatian a nod to co-ownerpepper for two features ham, kind of eateryasthat Santa wine family,” and onions, half and dinner, eachCoast, menu showcasing always featured, is the fresh Maria produce Klinepeople, said candidly. “We havelinguica, Perhaps even more popular it, and she tailors the menu of winemaking, Ken Volk, said candidly. Lime Kiln Valley. “The 2009 vintage was bacon, and sausage home-fried country visitors wish garden. they could degrees from afternoon Serbian heritage – are chicken with Moroccan BBQ glaze.highs to farmRick freshQuinn’s selections. At breakfast you'll grown in the restaurant’s “Wefind formany Marisol regulars, andwith hotel regulars areone his for contemporary dishes, like salmon according to eachofclient. Jackeline “I love the diversity wine and with over a great Pinot Noir and each of potatoes, topped with jack a hearty heading morning lows. The sudden passionate Weber’s fresh seasonal menu alwaysdrop enjoywarm, Weber’s omelets, and eggsdown-to-earth. Benedict, always keepbreakfast the locals’ before favorite dishes, butoff whored return each year. Our guests enjoyand a fresh,the grilled filetflavors topped with added: “Our of goal is grapes always ittoseems exceed thesescoglio, 3,000 varieties wine wines displays unique cheddar cheeses, bacon n’ sausage to thealways localsomething wine trails. fresh and healthyat everyday meals, and delicious breakfast burritos there’s new to try that a personal touch, and it’s my pleasure to temperature night preserves They strive to “take the snobiness” offers in clams, mussels, shrimp, and calamari with the that expectations of our guests.”is silly the American marketplace and aromas of these distinguished indulgence. featuring a choice of spicyIntimidation sausage or is or a gourmet could easily owned becomeand youroperated, new favorite,” gravy, fried to order with ensure thatand theytwo get eggs just that.” Family it’s the balance of natural acids in the out of wine tasting. white wine At Mama’s Meatball Restaurant dominated by only a handful of them. Iin properties,” Ken sauce. noted. Their wine list features a side of toast; and the Red Dragon owned by KayLynn Flagg who bought unheard room feels F E of A and T the U tasting R E D R E S grape. T A The U result R A isNwellT balanced, F E café A Tin 2000. U R Located E D in R E sharp S T cheddar A U R A N fine wines from Italy and the SLO they expanded the dining KVV really enjoyrecently introducing people to new features a scenic winery andCentral Coast cheese meltT with Welsh the popular appealing wines. a bit like home. Broken Earth Winery Winemaker Chris Cameron with choices by the half-glass, grape varieties and flavors.”rooms: The tasting room in Tepusquet Canyon, half or full area into two distinctive brown ale and mustard seeds atop a Olde Town Orcutt, it’s a great place Generally about 10 degrees warmer On the weekends, the barbeque is with Vineyard Manager Tony Domingos. After 33 vintages of making wine on and has a second Kenneth Volk satellite carafe, or bottle. Whether you’re enjoying 55-seat Tuscan room, and the original sirloin burger with grilled red onions to start the morning before work, or than the Westside vineyards, Opolo going full-tilt, cranking out Opolo’s the Central Ken has in Paso banquet Robles onroom, Highway theroom restaurant, or offCapri roomCoast, that seats 40.watched If eitherthe room tasting and bacon served on grilled sourdough. visiting Santa Maria Valley’s popular also grows wine grapes on 200 East famous Cevapcici, a special region grow from obscurity to becoming 46 West. Visitors to the Paso Robles The charismatic Kay has been site catering, chef Nicola and Jackeline wine tasting rooms which are fairly is busy with a catered event, the other side acres in Paso. The contrast Yugoslav sausage or Pizzas from a major player in the global tasting room can enjoy popular with her customers since close by. Kay started working there as warmly invite you to become their next room serves their patrons who dine in climate and soil between their the wood fire pizza oven, made from fithere ne wine market. Starting the wines of both KennethMeatball. she started waiting a part-time waitress and distinguished guests at Mama’s frequently. Jackeline, who studied East side and West scratch; all paired with BY VERIS CELLARS with Wild Horse in Paso Volk Vineyards and Lone BY KATHY MARCKS HARDESTY Kenneth Volk tables there, as have fell in love with the sweet side vineyards enables their fabulous wines. Robles, which to U R E Vineyards this A beautiful, F he E sold A T D R E S TMadrone A U in R N T her children who work place. She seized the Opolo Opolo to produce 30 Hospitality is key here, establish Kenneth Volk rustic garden setting. Kay’s Orcutt 5230 Tepusquet Rd. Committed and passionate about all Roble’s newest winery, Broken arm hospitality, picturesque to his talent and achievements. With labels weekends:aso “I’ve always opportunity to become a Vineyards Vineyards, Ken has always The friendly staff different wines, growing and everyone thoroughly Country Kitchen landscape and delectable wines are bearing famous images of the golfer, Ben Santa Maria Valley Earthhere produces loved coming and I all of their wines from aspects of winegrowing and winemaking, restaurateur when, “The 7110 Vineyard Drive sought out top vineyards in and intriguing wines made prominent reasons why Paso Robles Hogan Wines were instantly championed by each variety of grapes enjoys a good time. Rancho Tierra Rejada Vineyard. Cameron has made wine in his native spend my their working hours gentleman who owned it 938-7896 has become recognized as one of California’s Calloway Golf, and by the golfi ng community 127 E. Clark Ave. Paso Robles the fi nest regions for each at Kenneth Volk makes within the environment On a hilltop that Spanish name, which translates as Australia, as well as Italy, France, Turkey, doingThe what I love most.” offered to sell it to me.” 2485 Hwy 46 West premier wine destinations, and a visit to the as a whole. Whether it is the delicious, awardOrcutt grape variety he produces. visiting one of its tasting “land of worked was the original and California. He earned the award it desires. With varieties commands a striking view She continually strivesearth,” to The quaint café was tiny Paso Robles area’s mostenjoyable photographed winery property winning Tribute Series, or one of several elite 238-9593 Hardlyatsurprising, Ken rooms an entirely of the 2,500-acre ranch when it for Best Merlot Worldwide the from each vineyard the surrounding hills, a ensurename everything from at first, and as business will not disappoint. wine collections, each individuallyof numbered www.opolo.com 237-7896 couldn’t imagine trying to experience for sampling 934-4429 wasto planted with 520-acres of grapevines International Wine & Spirit Competition the food the service grew she often opened in Paso Robles they huge tent Nestled on the Westside of Paso Robles, and bearing a certificate of authenticity, each is erected each make all ofhighly his wines from a both mainstream and Templeton Gap, Veris in 1973. of the in London, and won Australia’s in the renowned bottle beautifully depicts and commemorates and the pricesOne meet herfirst commercial the door to a queue are provided grapes fall for the Harvest Festival. singleMemorial appellation. heirloom grapewelcomes varieties.guests with lush gardens, vineyards in the might region, its premium respected Jimmy Watson Cellars Mr. Hogan. Two vintages later, it isIt’s entirely of regulars waiting for guest’s needs: “You that exhibit the finest an unforgettable event. Kenneth Volk Vineyards (KVV) is based In addition to its tasting rooms, KVV sold to Napa Valley Trophy for his winemaking. A believer a friendly ambiance, unparalleled vineyard safe to say that Ben Hogan wines have found a tables. “I’m a hometown girl, I grew pay a bit more thanwinegrapes you wouldwere at some characteristics of the terroir in which The air is fi lled with the succulent place in the heart of wine aficionados and golf in thehe Santa Maria Valley where it grows offers the Cellar Doorviews, Club:exceptional the only wines, and a driving wineries. those premium grapes in minimalist intervention, believes up here,” explained Kay. “When the of the other restaurants, butToday we give they’re grown. aroma of whole roasted lamb, taste range. A driving range, you say?! Certainly! enthusiasts alike. And the bonus…you’ve got winegrapeson in its estate vineyard. Ken web-based, interactive wine club that arefor in the of an internationally wines are inherently dependent people next door said they’d sell me you a lot better food thehands price.” Opolo Vineyards features an buds come alive to the nuances of Allow us to explain our story… it…our very own Ben Hogan driving range, alsotranslate leases and farms the Enz Vineyard allows members to select the wines that experienced winemaker, Chris Cameron. the vineyard and should from their property, I expanded.” She had She also offers banquet services, and Veris Cellars, named for “Spring” or where guests of Veris Cellars are invited towines, tee exceptional lineup of single varietals Opolo and the adventurous take The vineyard, purchased in 2006, has what’s on the vine to in thethe bottle. LimeHis Kiln Valley appellation, and they want to receive versus a mandatory the building restored to its original thanks to moderate temperatures the “Produce of Spring” was formed in off into one of our stunning estateoff vineyards. such as Cabernet Sauvignon, their shoes, roll up their pant legs recently been planted with an extra wines accurately reflect the varietal style custom-farmed acreage at the Pomar prefix of wines. Regardless of whether 2008, when a local entrepreneur and wine Enter Veris Cellars’ third and final brand, décor, era 1904. “It’s a hometown nearly year round there’s patio dining. Zinfandel, Petite Sirah, Petit Verdot, and have a go at crushing grapes “I 200-acres of winegrapes, including and the region in which it’s grown. And in Paso Robles. Junction Vineyard it’s in the vineyard, the cellar or Matthew online, Talbert, purchased the enthusiast, Nova Vita, or “new life.” Produced from the restaurant with mid-Western flair. The Kay concluded, “We want to make Vermentino, Verdelho, Cabernet that has earned him outstanding and many others, as well as stellar Love Lucy” Additionally,scores Ken purchases fruit from KVV has always beenproperty innovative in the thewinery’s original founders. from harvest of Veris Cellars’ most premium estate style. restaurant has continued to flourish sure your experience is going to Sauvignon, and Malbec. Broken Earth from wine critics worldwide. The dedication to customer service at signature blends. some of the finest vineyards throughout tradition of fine winemaking. Established in 1990, the winery was just one vineyard, this limited production, high-end and it has been a sweet love affair for make you think you don’t want to dine Winery is committed to sustainable There are two very the unique aspects at renowned wine of 18 commercial wineries in Paso Robles. brand is available exclusively in the Tasting Central Coast’s Opolo Vineyards is equally reflected in me.” Under the direction of Kay, the anywhere else.” farming and bolstering the premium With careful respect for the property’s Room. From a traditional Grenache Rosé to Broken Earth Winery: You can become their wines. F E A T U R E D W I N E R Y time-honored traditions, Matthew a bold and sensuous Petit Verdot, each of the quality reputation of Paso Robles. a winemaker, under the guidance of a F E A T U R E D W I N E R Y enlisted the assistance of world-renowned Nova Vita wines have been hand-crafted with F E A T U R E D R E S T A U R Using A Nsmall T winemaking practices on a master, and be involved in the winemaking winemaker, Chris Cameron to translate his excellence in mind, delighting even the most larger scale, Cameron makes wines that process as little or as much as you want; or vision of producing “world class wines” discerning of palates. express true varietal definition and are you can purchase finished wines with your while maintaining the level of individual With over 200 acres making up the food friendly. Broken Earth tasting room, own uniquely designed label. No matter customer attention that he felt was one Veris estate, varietals such as Grenache, easily found alongside how intricate the label, be of the Paso Robles region’s Tempranillo, Petit Verdot, Hwy. 46 East, is open daily. it original art or an intricate greatest assets. Together Pinot Noir, Syrah, Petite There you’ll enjoy his wines cut that can be amazingly with a team of dedicated Syrah, Sangiovese, Zinfandel, Broken Earth individuals, each an expert in Cabernet Sauvignon, under several labels like his delicate and lacey, they can Veris Cellars his/her respective fi elds, all Chardonnay, Viognier and Winery delicious Pull Chardonnay produce one, a thousand, parties collaborated to take several Port varietals flourish and the Quadrant Rhone or more labels depending 1266 N. Bethel Road in the limestone rich soils and Veris Cellars to the next level. 5625 Hwy. 46 East style blend which earned on your need. The varietals Paso Robles sun-kissed slopes. Beginning with the original Paso Robles five gold medals and was offered for the personally brand, JanKris, the team Visit Paso Robles’ judged best of class. There’s labeled wines, from the 805-434-0319 worked to convey quality, premier wine tasting 239-2562 www.veriscellars.com a style of wine for every wine delicious Pull series, commitment, passion and destination, and create your aficionado. Their various include Cabernet, Merlot, own experience. Gather a minimalist-intervention labels, named Pull, Triptych, Cabernet-Merlot blend, or around our tasting bar in our winemaking approach into newly renovated, historical Victorian home. each bottle. With a new look and new Shimmin Canyon, and Quadrant focus Chardonnay. Only $25 per bottle, and they Enjoy a glass of wine amidst our enchanting label, depicting the property’s historic 1892 on different wine varieties or blends. discount volume purchases. rose gardens. Feeling more adventurous? Victorian home, the brand was ready for its Despite high quality standards he makes “Our philosophy is educating Unwind with a bucket of golf balls on our reintroduction, and to rave reviews. wines that offer consistently excellent everyone. We put our staff through

wraps with organic butter lettuce, grilled ew visitors to Paso Robles wine chicken, grape tomatoes, avocado, lettuce, country would imagine that a visit to and balsamic reduction; and Kobe beef a historic monument would provide sliders with Cheddar, caramelized onions, a fine dining experience, but that’s what grilled tomato, and cayenne pepper aioli. you’ll find at the Paso Robles Inn. From its The dinner menu features: blackened beginning nearly 150-years ago, the inn halibut tacos with pepper jack cheese, has been the social hub for Paso Roblans. smoked chipotle aioli, and coriander black Adjacent to the popular Downtown Park, beans; and pulled pork sandwich with the inn features the crowd-pleasing Steakhouse, an excellent choice for dining provolone, coleslaw, and housemade barbecue sauce on sourdough baguette. at breakfast, lunch, or dinner. It’s one of House specialties will satisfy fish Paso Robles most popular restaurants aficionados who can choose: locally caught among locals, wine connoisseurs, and Morro Bay Halibut with Champagne beurre travelers who visit year round to explore blanc and jasmine rice; wild Alaskan salmon Paso Roble’s artisan farms and wineries. filet with Chardonnay sauce, and grilled Owned by the Martin Family since 1999, potato cake; or butter-roasted lobster the Paso Robles Inn has served locals and tail with choice of potato, and asparagus. travelers since 1864. It’s renowned for its There’s always a selection of Certified beautiful gardens and natural mineral Angus steaks, and combination plates. baths. This destination inn was built next Donovan Schmit, Troy Larkin, Martin Beckett, Chris Beckett Pastas include: chicken pesto penne with to the main artesian well established by M A R I S roasted O L pine A Tnuts T H E C L I F F S and sun-dried tomatoes; Franciscan Missionary Father Junipero and vegetarian’s love the portobello Serra in 1797. The restaurant was renovated mushroom ravioli with Marsala, asparagus, to make it more inviting, comfortable, and and imported Parmesan cheese. attractive to locals and travelers. BY KATHY MARCKS HARDESTY The fireplace and The dining room is fire-pit tables surrounded contemporary yet relaxed as popular his popular Irish pub opened byits cozy chairs on the for great dining as it is for with comfortable over-sized Paso Robles Inn good drinks. They’ve been cooking doors on St. Patrick’s Day inpatio 2006 offer guests an booths, and huge picture Steakhouse their outstanding comfort foods for the to an enthusiastic crowd, and has unforgettable ambiance. windows showcasing the 10-years now. a favorite for its outstanding Guests lovecousins dining over alfresco tranquil garden patio. The remained1103 Spring Street “We pride ourselves on serving the Locals love the under upscale majestic oaks menus change seasonally, Celtic hospitality. Paso Robles best in comfort food with a modern food, rarely found in any pub, by Pappy’s near the bubbling brook inspired by the produce the twist and flare, and presentation that executive chefs Chris Beckett and Martin and Koi ponds. You can chef harvests at the peak of 238-2660 pops when you see it,” explained Beckett (yep, they’re brothers). They enjoy dinner, or graze on freshness from several organic Schmit. “We want to be thought of as designed a contemporary menu that’s appetizers with cocktails or gardens at the inn. Paso more than a drinking spot. We want to the same in both Pappy’s locations, wine. The extensive wine Roble’s bounty of artisan farms be your eating spot for the Beckett’s downtown Paso Robles and SLO. You’ll list includes award-winning Paso Robles and ranches also supply them with freshly great food.” The new menu, made from find something on their delicious menu specially imports,features and harvested vegetables, fruit, meats, seafood, scratch, cioppino, chicken or to satisfy appetites wines, of all ages, fromselected their Champagne. Upstairs the popular olive oil, almonds, and cheese year round. lobster pot pies, oysters Rockefeller, award-winning mac & cheese to in lobster Cattlemen’s full bar beer-battered garlic fries. The seasonal cuisine is focused on aRanch farm- burgers andaadditive Hearst with sweetLounge potato there’s with cake happy hour on weekdays to-table theme in traditionalfries, dishes with You’ll and also live find classic fish & chips, and the blue crab BLTA with modern-twists. There’s something delicious entertainment Thecorned secondbeef, and pub wings. nachos, thick-cut bacon, avocado, arugula, on andweekends. for every taste and budget on their aioli. menus. floor patio offers guests alfresco seating Pappy’s has always supported local bacon Delightful starters include: People organic often stop overlooking the DowntownThey only serve local wines by for a pint ofbeautifulbusinesses. butter leaf salad with roasted hazelnuts, If you’re looking forlike a unique Tobin Paso James, Chateau Margene, Guinness, a chilledPark. martini, or glass Asian pears, Gorgonzola cheese, andJames Cabernet, Robles wine experience, Chronic, and Tolosa. Their local drafts of Tobin and ficountry nd it dining Kimpossible A Y lettuce ’ S to resist O Ryou’ll C U nd TT UN TRY K IT CH E N hazelnut vinaigrette; and California it at C theO Steakhouse. include Firestone Walker, Figueroa their fidelicious, F E A T U decadent R E Dappetizers: R E The S crispy T A Ahi U R AMountain, N T and Tap It. They purchase meats, fish, and produce from Hearst egg rolls feature sushi-grade, rare tuna Ranch, Central Coast Seafood, Kaney with a Thai sweet and spicy dipping BY KATHY MARCKS HARDESTY Foods, and the Berryman. sauce; and the new steak They believe that when and shrooms in Guinness au explained Wangard noting that earlysupport fall hisjus, gorgeous, oceanfront Cliff’s Pappy businesses each cream, and parmesan is a great timePub for fresh produce. “Wecommunity, resort offers McGregor’s other in the ciabatta is contemporary, fantastic with purchased a thermo circulator and cryovac pleasurable dining at their they make the community a 20-oz. draft of Guinness 1122 Pine St. machine that allows us to sous vide and hospitable Marisol restaurant, a nightly stronger. half & half. Monday through Paso Robles press fruits. We’re trying new things for the hot spot in Pismo Beach. Named after Pappy’s fun Friday happy hour provides 238-7070 the Spanish words for “sea” and “sun,” menu, using local ingredients that support atmosphere, live music, a selection of appetizer the atmosphere is always friendly, the Monterey food community, we’re having fun 1865 St., and good service, and fabulous and drink specials, and relaxed, and fun in the dining room or doing it.”Obispo San Luis foods has made it quite daily discounts for students dining alfresco on the sun-swept patio. Chaney, a Cal Lutheran graduate, was 543-5458 popular private parties withmuch I.D.s.more At Pappy’s But there’s than a they great working in Santa Barbara wine for country like reunions, receptions, reward theirpopular customers withTheir before he accepted the atmosphere at this eatery: opportunity to andatbirthdays weeknight. team ofspecials experts every keep guests coming become anniversaries, the wine director Marisol. (but there’s nolist outside Both downtown and by cousins Their wine back forOwned more. At anyoperated given time, offerscatering). varietals perfectlyRobles upscale and SLOcuisine. Pappy’s feature Donovan Schmit of and Troy Larkin, suited forPaso you’ll find the superstars Marisol Wangard’s several dining roomsas and patios with these restaurateurs formerly ownedFitting for interacting with their clientele. Not only wine connoisseurs well fire-pits you can kick back in Wharf and Cafe Della Via do theySchooner's share their wealth of knowledge as newcomers to where wine appreciation, it comfortable, oversized armchairs. in Cayucos. When created Pappy about food and wine, they they love their offers a wealth of appealing varietals forbest lunch and dinner McGregor’s wanted their pubsfrom the They’re huge social network they of guests. Central open Coast’s wineries, seven a week. “Pappy’s to serve as delicious Marisol’s cheffood de cuisine Greggas the food and wines fromdays Europe and the New is a pub with heart,Schmit noted.earns It’s warm, served in their restaurants. Since the Wangard prepares market-driven, World. The wine list consistently comfortable, upbeat, fun, and inviting for brothers were their chefs, Wine Spectator modernBeckett cuisine and traditional favorites. magazine’s prestigious allExcellence.” ages. You’ll always feel welcome here. they invited to make Pappy’s “Award of His delicious menu isthem beautifully

Pismo Beach

San Luis Obispo

Comfort Food Done Amazingly

Marisol at the Cliffs T

Contemporary California Cuisine Mama’s Meatball

Nipomo

Eat, Drink and be Merry

Orcutt

Experience the Best in Global Cuisine

“M

Santa Maria Valley Paso Robles

Paso Robles

Kenneth Volk Vineyards–A Diverse Portfolio

An American Classic in Orcutt

Broken Earth

Paso Robles

Bob Rucker Alex Zuniga

Contributors

Kathy Marcks Hardesty Ryan Miller

Designers

Dora Mountain Brendan Rowe Jenny Gosnell Tony Koster

Paso Robles

The Land of Worked Earth

Good Times for All at Opolo

Veris Cellars

Publishers

Fresh Seasonal Cuisine

Opolo O Vineyards

Kenneth Volk

“W

San Luis Obispo

Shell Beach

Kay’s Orcutt Country KitchenT

Adelina’s Bistro The New Popolo Catering

Home of JanKris, Ben Hogan & Nova Vita Wines

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R E S TA U R A N T S

Entertainment every evening in our Fireside Lounge, featuring everything from acoustic solos, folk, and Karaoke to the best rock on the Central Coast Our restaurant is a casual, relaxing lodge environment with beautiful garden views from each of the three intimate dining rooms.

Outdoor Dining Available

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Our unique alfresco dining kivas are cozy rock alcoves with fireplaces and colorful tile mosaics.

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

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

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Served Daily 5pm-9pm Reservations recommended 927-4200 ext 2111

Appetizersâ&#x20AC;&#x201D;Crab Cakes,

Garlic & Goat Cheese Crostini, Blackened Seared Ahi, Sauteed Mushrooms.

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Saladsâ&#x20AC;&#x201D;Chinese Chicken Salad, Caesar Salad, Blackened Seafood Salad

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EntrĂŠesâ&#x20AC;&#x201D;Filet Mignon,

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After enjoying entertainment or dinner spend the night â&#x20AC;&#x201C; look for our Escape Coupon every week in New Times

2905 Burton Dr., Cambria (805) 927-4200

RESTAURANTS The restaurant and wine guide to the Central Coast

INDEX

Lucas & Lewellen .................................52

Addamo Tasting ............................48, 52

Maya Mexican Restaurant ...................45

Adelaida Cellars...................................51

McKeon-Phillips Winery ......................52

Adelina’s Bistro & Market Place at Trilogy at Monarch Dunes ........... 9, 37

Mitchella Vineyard & Winery ..............54

Apple Farm ..........................................41

Moonstone Beach Bar & Grill .............18

Baileyana Winery .................................58

Natural Cafe.........................................35

Bayside Cafe ........................................25

New Frontiers Natural Foods ..............29

Black Sheep Bar & Grill .......................19

Nishimori Landscape & Design, Inc. ...45

Buffalo Pub ............................................8

Old Town Market .................................52

Blue Skye Cafe .....................................40

Opolo Winery ..................................2, 51

Bon Temps ...........................................32

Ostrich Land USA ................................14

Broken Earth Winery .............. 50, 54, 56

Pappy McGregors ............. Cover, 15, 25

Cal Poly Continuing Education ...........42

Paso Robles Inn Steakhouse .........12, 22

Calcareous Vineyard............................54

Pasolivo Olive Oil ................................14

Cambria Pines Lodge ............................5

Popolo Catering ............................33, 36

Castoro Cellars ..............................54, 56

Radisson Santa Maria ..........................35

Catering by Chef Charlie .....................42

Ragged Point Inn .................................28

Cayucos Cellars ...................................54

The Rib Line ...........................................3

Central City Market .............................13

Robin’s Restaurant ...............................37

Chop Street .........................................19

Roost ....................................................40

Chronic Cellars ....................................54

Rooster Creek ......................................12

Core Wine ............................................52

Rotta Winery ........................................54

Destination Drivers ..............................55 Eberle Winery ................................53, 54

San Luis Obispo County Farmers Market Association ...............44

EP Koberl ...........................................6, 7

Sea Venture Resort ........................ 17, 38

Far Western Tavern..............................23

Shakers Steakhouse .............................29

Fermentations......................................46

Sierra Madre Vineyard.........................52

Flying Dutchman..................................17

Silver Horse Winery .............................46

Gardens of Avila Restaurant at Sycamore Mineral Springs Resort ...20, 21

Splash Cafe ............................................8

Good Tides Coffee House ..................23

Sunshine Health Foods & Cafe ........... 11

Halter Ranch Vineyard .........................54

Talley Vineyards ...................................53

Hoppe’s Garden Bistro........................21

Thomas Hill Organics ..........................24

Il Cortile Ristorante .............................10

Treebones Resort ................................32

J. Lohr Winery ................................ 47, 54

Veris Cellars ...................................49, 58

Jin Noodle House ................................33

Villa San-Juliette Winery ...............55, 57

Kay’s Orcutt Country Kitchen ...... 43, 44

Vista Del Rey Vineyards.......................55

Kenneth Volk Vineyard .....48, 52, 54, 59 Kiler Ridge Olive Farm ........................54

Wild Horse Winery & Vineyards.............. ......................................... 55, Back Cover

Klondike Pizza ........................................5

Windows on the Water ........................ 11

Las Cazuelas Restaurant......................34

Woodstock’s Pizza, Inc. .......................27

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alibut wild mushroom raviol

Mama’s Meatball ...........................16, 34 Marisol at The Cliffs ......................30, 31

Summerwood Winery..........................55

s a u t é e d d u c k b r e as t & c on f t o f d u c k

Mo Tav..................................................39

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Lido at Dolphin Bay Resort ...........26, 27

Lucias Wine Co. ...................................52

c h o c o la t e la va c a k e

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Lolo’s Mexican Restaurant ..................39

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cocktails 路 appetizers 路 dinner 路 dessert 998 monterey street, san luis obispo 805.783.1135 | w w w.epkoberl.com

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Wine Country Dining

in downtown san luis obispo PHOTO BY DEBORAH DENKER

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

MENU SAMPLING

Tastes & Tidbits FRESH MADE HUMMUS

Serving Breakfast · Lunch · Dinner Featuring our Award Winning Clam Chowder

A Sampling of our Menu

• Artisan Breads • • Handcrafted Chocolates • Baguettes Ciabatta Focaccia Sourdough

Trufﬂes Chocolate Bars Gift Boxes Wedding Favors

• Party Platter Catering Available • Special Bakery Orders Welcome • Breakfast •

Egg Sandwiches, French Toast, Omelets, Pastries, Burritos

• Chowder & Chili •

Famous Clam Chowder in Sourdough Bread Bowls

• Seafood & Chips •

Fish & Chips, Oysters, Calamari, Scallops

• Steamed Clams • • Seafood Sandwiches •

With grilled pita bread & market vegetables $8.95

TWO CARNITAS TACOS

Slowly cooked pork shoulder with jalapeño, tomato, onions, shredded cabbage cilantro & hot green sauce $6.95

VEGETARIAN QUESADILLA

with sautéed fresh spinach, mushrooms, julienne carrots, tomatoes, bell peppers, American cheese & green tomatillo salsa $7.95

CHICKEN PESTO SANDWICH Chicken breast marinated with fresh herbs & charbroiled to perfection. Served on our fresh baked roll brushed with sundried tomato, pesto & melted provolone cheese. $8.95

TRIPLE TURKEY AVOCADO MELT

NICOISE AHI SALAD

Chicken Strips & Chips, Chicken Sandwich, Chicken Taco, Chicken Salad

• Sun Pizzas •

SPINACH & GOAT CHEESE SALAD

• Beer & Wine Available • • Pastries & Desserts •

Sun Tarts, Pastries, Cookies, Pies, Cakes, etc.

Order ONLINE for pickup or delivery at splashcafe.com, splashbakery.com or menuclub.com Visit Our Original Location

197 Pomeroy • Pismo Beach (805)773-4653

HOURS: Open Daily at 7:00 am splashbakery.com • sweetearthchocolates.com • splashcafe.com

A BURGER & A BEER FOR $8.95 Our Big Chief

Burger & a pint of any $3.50 beer

THE LITTLE SHEPHERD’S PIE

With real mashed potatoes, slowly cooked ground beef, fresh corn, onions, peas, carrots & melted cheese. Served with a house salad too! $9.95

BARBECUED BABY BACK RIBS & FRIES Brushed with honey barbecue sauce, chargrilled & served with house hand-cut fries $10.95

EVERY MONDAY!

Goat cheese & fresh basil on toasted bread with baby green spinach, sundried tomatoes, red onions & hard egg crumbles tossed in our apple smoked bacon vinaigrette $9.95

BARBECUED SHRIMP & AVOCADO SALAD

Olive oil seared shrimp, apple smoked bacon, fresh corn, red onions, tomatoes, hard egg, fresh mushrooms & your favorite dressing $13.95

Take Out / Phone In Available

1491 Monterey Street • SLO (805) 544-7567

HAPPY HOUR BIG DEAL!

PUB PLATES

Seared ahi tuna encrusted with sesame seeds & brushed with tomato pesto, over market greens with avocado, fresh corn, tomatoes, red onion & kalamata olives with crushed black pepper citrus vinaigrette. $13.95

Fresh Seafood Salads, Garden Salads

all pints & super wells & select appetizers!

OUR FAMOUS GRILLED PASTRAMI SANDWICH

SALADS

• Deli Sandwiches • • Salads •

(the only one in the county) Try our delicious 100% buffalo meat Buffalo Burger! Charbroiled ground natural buffalo meat with lettuce, onion, tomato and pickles on a toasted bun. $9.95

SUNDAY FOOTBALL HAPPY HOUR starts@10am

• Seafood Tacos •

Fresh Tomato & Cheese, Grilled Shrimp, Smoked Salmon Pepperoni, Veggie

BUFFALO MEAT BUFFALO BURGER

Grilled turkey breast, apple smoked bacon, red onions, tomatoes, pepper jack cheese, avocado & aioli on sliced sourdough bread. $8.95

Fish Sandwich - Cod, Grilled or Smoked Salmon, Grilled Ahi Tuna, Grilled Calamari

• Burgers & Dogs • • Chicken •

BIG CHIEF BURGER

Charbroiled fresh ground premium beef with lettuce, tomato, red onions & pickles $7.95

HOUSE SANDWICHES

With Swiss cheese, grilled onions, pickle wedges & mustard on a Dutch crumb roll. $9.95

Fish Taco , Grilled or Smoked Salmon, Grilled Ahi Tuna, Grilled Shrimp

BURGERS

FOLLOWED BY

PINT NIGHT! LUNCH & DINNER SPECIALS EVERYDAY!

LIVE MUSIC ON T H U R S D AY ’ S

LUNCH & DINNER 11AM–10PM (805) 544-5515 FULL BAR OPEN ‘TIL 2AM 717 Higuera St. DELIVER! San Luis Obispo WE CALL OR ORDER ONLINE

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NFL TICKET free wi-fi for details · SEE OUR FULL MENU ONLINE AT:

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MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

Celebrating

locally inspired cuisine infused with international flavors from throughout southern Europe and the Mediterranean. Utilizing the freshest ingredients from local farmers market. Serving Lunch and Dinner Wednesday - Sunday Tuesday Night Pizza, Salads and Cocktails Sunday Brunch and Sunday Suppers Private dining available for parties of 10 to 250 Closed Mondays

1645 Trilogy Parkway Nipomo www.adelinasbistro.com

805.343.7510 Reservations Requested For private parties and events please contact our Events and Catering Director at 805.343.7505

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Dining Alfresco

Paso Robles Fine Dining Italian Restaurant DINNER MENU ANTIPASTI CALDI

Grilled octopus with fresh vegetable marinati in a spicy vinaigrette Grilled fresh calamari paillard, marinated with shrimp and scallop in olive oil and lemon Capesante – seared scallops with red bell pepper puree, seasonal mushrooms and a touch of truffle oil Sweet corn and goat cheese “sformato” – sweet corn and goat cheese soufflé with seasonal mushrooms Pan roasted quail stuffed with prosciutto filled tortellini in a sweet wine reduction

FREDDI

Insalata with arugula, cucumber, melon and shaved parmigiana in a bellini dressing Tuna tartare – with avocado, cucumber and black truffle in an Italian “ponzu” sauce Duck prosciutto – with carmalized onions with gorganzola sauce

MOZZARELLA

Insalata caprese – seasonal heirloom tomatoes with fresh burrata, basil and balsamic vinaigrette Crostini con burrata, carmelized fennel and pancetta in a balsamic reduction Mozzarella Tasting – Fresh burrata, mozzarella di bufala and mozzarella di gioia del colle with crostini and olive oil Piatto di formaggio – Cheese plate with a variety of imported Italian cheeses Combination of cheese and meats

PRIMI

All our pastas are homemade Pappardelle al cinghiale – Homemade pappardelle with wild boar Fettucine alla vitello brasato – Kabocha squash fettucine with a braised veal sauce Beef cheeks tortelloni Tortelloni made with roasted, seasoned beef cheeks in a sweet wine reduction finished with white truffle oil Tortellini parma cotto – Tortellini filled with imported parma cotto prosciutto in a creamy truffle sauce Spaghetti di nero alla sugo di aragosto – Squid ink spaghetti with Maine lobster in a spicy tomato sauce Pasta verdi al frutti di mare – Tarragon pasta with shrimp, scallops, clams and mussels in a white wine sauce Risotto al barolo – Risotto with barolo wine and fontina cheese Risotto del giorno – Risotto of the day MP

SECONDI Filetto al pepe verde – Filet mignon with a green peppercorn sauce Agnello brasato – Lamb shank braised in red wine and herbs with fresh polenta Vitello ai funghi porcini – Veal chop with porcini mushroom sauce, finished with truffle oil Branzino al brodetto – Grilled branzino filet in a light lobster broth Filetto di salmone – Grilled salmon with fresh olive oil, lemon and herbs All Secondi entrees are accompanied with fresh vegetables in season

SIDES Fresh vegetable of the day | Pasta | Parmesan risotto

www.ilcortileristorante.com

Dinner 7 nights a week | 608 12th Street | Paso Robles CA | 805.226.0300

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R E S TA U R A N T S

There’s

always

a reason to celebrate.

Starters OCEAN ROSE ABALONE

WARM SPINACH SALAD

Radish, Wakame Salad, Black Tobiko Caviar, Wasabi Butter, Sweet Soya

Candied Walnuts, Cherry Tomatoes, Poached Egg, Red Onions, Goat Cheese, Roasted Shallot Vinaigrette

ROOT BEER BRAISED PORK BELLY

FRISÉE SALAD

- Locally Raised -

Quail Egg, Apple Cider Gastrique, Pumpkin Nage, Baby Frisée

Bleu Cheese Crumbles, Croutons, Warm Cranberry-Bacon Vinaigrette

Entrees LOCAL MORRO BAY BLACK COD

OAK FIRED LAMB SIRLOIN

Warm Herb Tomato Salad, Wilted Spinach, Avocado, Prosciutto Caponata

Curried Chick Peas, Fire Roasted Winter Vegetables, Tamarind Wine Jus, Mint Vinaigrette

SEARED RARE FIJIAN AHI

MAPLE LEAF FARMS DUCK BREAST

- Award-Winning -

Pad Thai Stir Fry, Papaya-Dikon & Honvit Microgreen Slaw, Lemongrass Vinaigrette, Pickled Watermelon Rind, Sweet Soya

ince 1973 Sunshine Health Foods has been providing the Central Coast with healthier and more sustainable food choices. Our most recent venture, an expanded Shine Café, combines this original vision with a modern spin on globally inspired vegan fare. We are strongly committed to using the freshest produce we can ﬁnd while supporting local farms and organic practices. Certiﬁed organic ingredients make up over ninety percent of our menu, including all cooking oils, spices, grains, nuts, beans, and produce. We embrace the opportunity to serve the central coast healthy food that tastes good too. • Menu items include tacos, tostadas, spring rolls, wraps, soups, salads and specials • Gluten and allergy free options available • Breakfast served Saturday and Sunday mornings

Roasted Pearl Onions, Wilted Dandelion Greens, Exotic Mushrooms, Port Wine Gastrique

DINNER NIGHTLY BAR SPECIALS & LIVE MUSIC (805) 772-0677 www.windowsmb.com On The Water 699 Embarcadero (Upstairs), Morro Bay

415 Morro Bay Blvd. Morro Bay, CA Café Hours: 11am-5pm Mon-Fri | Sat 9am-5pm | Sun 10am-4pm Store Hours: Mon-Sat 9am-7pm | Sun 10am-5pm

805-772-7873

www.sunshinehealthfoods-shinecafe.com

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group P A S O

R O B L E S

I N N

S T E A K H O U S E

Wine Country Dining in Paso Robles BY KATHY MARCKS HARDESTY

F E A T U R E D

R E S T A U R A N T

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

ocated in the heart of California's Central Coast surrounded by the beauty of Wine Country, is the one restaurant that continues to have everyone talking; Central City Market. As the only true Bistro on the Central Coast we provide a food experience centered on outstanding classic cuisine as well as the innovative preparations of Chef John Butler. He offers a selection of the very best classic dishes, from French onion soup to filet mignon with a red wine demi reduction. Try some of these dishes along with a bottle of wine from our extensive wine list. Central City Market boasts a selection of the Central Coasts finest at the most reasonable prices anywhere! Central City Market chefs and staff gain their inspiration from the great vineyards of the Santa Maria Valley and of course the richest agricultural lands in California. Come enjoy the classics in their garden room setting for continental breakfast, lunch, dinner and Saturday/ Sunday brunch.

STARTERS

French Onion Soup 8 House Made Beef Consume, Croutons, Melted Gruyere Cheese Mesclun Salad 9 Truffle Vinaigrette Crunchy Goat Cheese Salad 9 Butter Lettuce, Pistachios, Beets, Raspberry Vinaigrette Warm Spinach Salad 9 Portobello Mushroom, Red Pepper, Bacon, Dressed With Balsamic Vinaigrette Tarte Flambé 10 Fromage Blanc, Caramelized Onions, Bacon Steak Tartar 11 Capers, Red Onion, Dijon Mustard, Toast Tuna Tartar 12 Pine Nuts, Pear, Jalapeño, Sesame Oil, Lightly Toasted Bread Selection Of Charcuterie 12 Pickles, Mustard, Crostini

Santa Maria Cheese Steak Dip 14 Oak Smoked Tri-Tip Shaved, Caramelized Onions, & Provolone On French Roll With Linguica Infused Jus Caprese Melt 11 Water Mozzarella, Tomato, Basil Pesto Aioli On Ciabatta (Add Prosciutto $2) Crispy Chicken 12 Grilled Sourdough, Crispy Chicken Cutlet, Ham, Swiss, Avocado, Lettuce And Tomato Tri-Tip Sandwich 14 Certified Angus Tri-Tip Thick Cut On Garlic French Roll With Pinquito Beans & Side Of House Salsa Grilled Ham & Cheese 11 Shaved Country Ham, Tomato, Grain Mustard, Cheddar, Choice Of Bread New York Ruben 12 Grilled Rye Bread, Corned Beef, Sauerkraut, Swiss, Homemade Thousand Island

Potato Crusted Halibut 20 Jasmine Rice, Orange Coriander Sauce, Carrots, Green Beans

B.B.Q. Chop 13 Choice Of Crispy Chicken, Tri-Tip Or Roasted Pork, Avocado Greens, Grilled Corn, Beans, Crispy Onions, Chipotle Bbq Ranch

Provincial Braised Lamb 20 Roasted Garlic, Sun Dried Tomatoes, Olives, Basil, White Beans, Lamb Jus

John Butler is the Executive Chef and GM of Central City Market. A native of Southern California, he became enamored with cooking as a small boy while watching and helping his mother daily in the kitchen. Butler has studied under noted chef Daniel Boulud, and incorporates French ingredients and techniques into his cuisine. He admires French chefs such as Thomas Keller and David Kinch. Here at Central City Market, Butler has earned accolades for his unique twist on classic French dishes, and impressive creations that keep the menu fresh and the patrons coming back for more.

HOT SANDWICHES

Bbq Pulled Pork Patty Melt 11 Slow Braised Pork, Bbq Sauce, Caramelized Onions, Cheddar, Rye Bread

Meatloaf De Paris 16 Wrapped In Bacon, Red Wine Mushroom Jus, Mashed Potatoes

Bistro Burger 15 12 Oz. House Ground Flap Steak, Caramelized Onions, English Cheddar, Sauce 1000 Butternut Squash Ravioli 15 House Made Daily, Brown Butter Sauce, Sage, Parmesan Filet Mignon 19 Horseradish Potato Gratin, Glazed Carrots, Port Wine Reduction Stuffed Pork Chops 17 2 Pan Seared Center Cut Chops, Cornbread Stuffing, Cabbage, Apples, Fingerling Potatoes, Cider Jus

With Choice Of Side Salad, Cup Of Soup Or Seasonal Deli Side

ENTREES

Crispy Chicken 16 2 Golden Crisp Breasts, Arugula Tomato Salad, Risotto

MEET THE CHEF

R E S TA U R A N T S

SALADS

House Cobb 13 Turkey, Ham, Bacon, Blue Cheese, Greens, Cherry Tomato, Poached Egg, Avocado, Shallot Vinaigrette Chinese Salad 13 Soy Marinated Chicken, Asian Greens, Carrots, Almonds, Sesame Seeds, Crispy Noodles and Soy Ginger Dressing Grilled Vegetable Salad 11 Grilled (Zucchini, Green Beans, Onion & Carrots), Cotija, Mixed Greens, Sherry Vinaigrette Garden 10 Strawberries, Brie Cheese, Candied Walnuts, Mixed Greens Balsamic Vinaigrette Louie Louie 16 2 Crispy Crab Cakes Poached Egg, Green Olives, Cherry Tomato Butter Lettuce, Thousand Island

Coq Au Vin 16 Red Wine Braised 1/2 Chicken, Pearl Onions, Bacon, Mushrooms, Housemade Egg Noodles Crispy Skin Duck Confit 17 2 Leg & Thigh Pieces, Potato Gratin, Mushroom Ragu, Petite Greens Salad

Central City Market / Town Center Mall (First Floor, near Macy’s) / Santa Maria / 925-7766

RESTAURANTS

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OSTRICHLAND USA Get your head & d n a s e h t f o t ou visit OstrichLand! Feed the Ostriches & Emus Unique Gift Shop Items including Ostrich Jerky & Feathers, Jewelry & Apparel Ostrich Eggs available during Spring & Summer Emu Eggs available during Fall & Winter

610 E Highway 246 Solvang, CA 93463 · (805) 686-9696 www.OstrichLandUSA.com

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

S E A V E N T U R E

OPEN DAchI,LdYinner lun

SeaVenture’s Contemporary Coastal Cuisine BY KATHY MARCKS HARDESTY

“I enjoy offering great food and healthy f you’ve never experienced the excellent options for the wide variety of people dining atop the SeaVenture Resort, who dine at SeaVenture.” Among this you’ll be pleasantly surprised upon season’s entrees you’ll find choices seeing the panoramic Pacific Ocean like: Macadamia-crusted abalone with views. It’s best to dine early to catch curried mango pineapple salsa; a 10-oz. those spectacular sunsets colored from filet mignon with pommes macaire and beautiful pink and blue to shades of bacon-wrapped asparagus; and don’t purple and orange. It’s a masterpiece in miss the award-winning clam chowder, the evening sky year-round. SeaVenture or the decadent house-made desserts. is almost hidden away, tucked among Chef Casey’s signature dish, “the residences alongside the beach. But SeaVenture,” offers a delicious saffrononce discovered it will become a tomato risotto topped with shrimp, favorite for romantic evenings out, or scallops, clams, mussels, white fish casual get-togethers with friends. filet, and spicy sausage. The excellent General Manager Chet Hogoboom wine list, carefully chosen by dining noted: “We’ve been offering great, room manager Simon Kovesdi, offers contemporary coastal cuisine in the same many local wines by-the-glass that pair great location for 25-years.” The dining beautifully with the cuisine. rooms and the circular bar centered in On Sundays, SeaVenture offers an a the main dining room provide incredible la carte breakfast and lunch menu, with ocean views. An additional dining room, live music from 3 to 6 p.m. on beach view perfect for private parties, features a patios where you can enjoy the small heated deck for alfresco dining with plates and specialty cocktails menus. Live unbeatable beach views. bands perform Wednesday nights from 6 SeaVenture’s chef, Everett “Casey” to 9 p.m., and on Thursdays, Walcott, is passionate about the wine corkage fee, life on the Central Coast. normally $10, is waived. The He brings that intensity SeaVenture lounge offers happy hour into the restaurant kitchen Restaurant Sunday through Thursday, where his seasonal menu 4 to 6 p.m., with speciallyreflects his love of great 100 Ocean View Ave. priced cocktails, beer, food that’s simply prepared. Pismo Beach wines, and an irresistible He prefers to let the quality hors d’oeuvres menu. of his ingredients, mostly 773-3463 The beachfront hotel from local farms, shine provides a convenient, through. Before taking quick-getaway for locals. over SeaVenture’s kitchen, They provide catering for an intimate Walcott began cooking in great local small group to wedding functions for restaurants in 1999 when he was hired 200 guests. It’s the only SLO County at Bistro Laurent in Paso Robles. He hotel and restaurant that’s literally learned the art of preparing classical on the beach where they can create French cuisine from chef Laurent stunning beach weddings and ocean view Grangien. “Laurent taught me to keep receptions. Whether you’re seeking a light, my dishes simple and cook them to affordable meal, or you’re celebrating a perfection,” Walcott remembered, “That’s special occasion and want to retire to an still most important to me.” ocean view spa room, you’ll find your every The chef keeps everyone’s desires in need met at the SeaVenture. mind when creating his seasonal menus:

F E A T U R E D

R E S T A U R A N T

& bar

Fresh Oysters

Unbeatable

Fish & Chips

Dutch Style Mussels Shrimp or Crab with Dijon Cream Sauce Louie Cioppino Clam Chowder Seared Albacore Steak & Salad Burgers

FRESH OFF THE DOCK Served Daily

HAPPY HOUR 3-6pm M-F

701 Embarcadero, Morro Bay 805-772-2269 www.dutchmansseafoodhouse.com

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

OCEAN FRONT DINING

Sit Back. Relax. Enjoy. This is a small sampling of our menus.

Brunch Served Sunday 9am to 3pm

Lunch

Dinner

Cove Benedict

Ranch Grilled Chicken Salad

Grilled Sea Bass

A fresh twist on the traditional; poached eggs with the best of the season’s vegetables topped with Hollandaise sauce on a ﬂaky butter croissant. Served with country taters. $14.95

Mixed greens, cabbage, carrots, Jack cheese, Cheddar cheese, home-style croutons, and bacon bits tossed in a creamy ranch dressing then topped with grilled chicken and shoestring onion rings. $14.95

Hang Town Fry Omelette

Moonstone Fish Fry Platter

Seafood Omelette

Smoked Cheddar Cheeseburger

Three egg omelette ﬁlled with shrimp and scallops sauteed in a mustard cream with onions and tarragon. $16.95 Three egg omelette ﬁlled with shrimp and scallops sauteed in a mustard cream with onions and tarragon. $16.95

Crab Salad Sandwich

Hearty amounts of crab salad served with lettuce and tomatoes on grilled sourdough bread. $17.95

Fried oysters, clams and Alaskan cod all served with French fries and our homemade coleslaw. $16.95 USDA Choice Angus sirloin topped with smokey cheddar cheese, lettuce, tomato, and onions on a gourmet Asiago sesame seed bun slathered with a sweet and tangy mayonnaise. $13.95

Served with a Mandarin orange ginger sauce.$26.95

Cioppino

Crab legs and assorted shellﬁsh sautéed in a spicy herb marinara sauce. A house favorite! $26.95

New York Steak

A 10 oz juicy USDA Choice Angus strip loin served with a Cabernet demi-glace, new potatoes topped with roasted garlic cream and fresh vegetables. $28.95

Italian Pork Shank

Meaty pork shank slow cooked in a hearty tomato broth. Served with creamed corn polenta and fresh vegetables. $22.95

Cajun Shrimp Tacos

Corn tortillas stuffed with shrimp sautéed in a spicy Cajun sauce served over shredded cabbage topped with cheese, onion and cilantro. $15.95

Sunday Champagne Brunch Served 9am to 3pm

moonstonebeach.com Monday thru Saturday 11am-9pm, Sunday 9am-9pm 6550 Moonstone Beach Drive in Cambria, CA

805 927 3859

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Finger Foods

BLAC SHEEP BAR & GRILL Cocktails • Food • Patio

Chips & Salsa .............................................5.95 Calamari Rings ......................................... 9.50 Buffalo Drumsticks ...................................8.95 Jalapeño Poppers .....................................8.95 Onion Rings ..............................................8.95 Killer Nachos ................................8.95 / 12.95 Breaded Chicken Strips .............................9.95

Black Sheep Guinness Burger ...................8.95

Grilled half pound burger basted in our own Guinness reduction.

“1117 Chorro” .............................................9.95

with your choice of ranch, blue cheese, bbq or honey dijon sauce

Our Guinness burger topped with cheddar cheese, sautéed mushrooms, peppers, and onions.

Oak Barbecued Baby Back Ribs & Fries ....9.95 Mozzarella Cheese Sticks...........................8.95

A seasoned and grilled turkey burger, with all the works.

Mediterranean Turkey Burger ..................8.75

Garden Burger .........................................8.50

Salads

Choose your favorite salad dressing: Blue cheese, Ranch, Oriental honey sesame, Thousand island or Balsamic vinaigrette.

House Salad ..............................................4.95 Baby Spinach Salad ..................................8.95

Blue cheese crumbles, hardboiled egg, diced tomatoes, apple smoked bacon bits, and croutons.

Rotisserie Seasoned Chicken Salad .. SM 7.95 10.50

Seasoned roasted chicken, mixed greens, carrots, cucumbers, tomatoes, hard egg, and mushrooms.

Black Sheep Tri-Tip Salad ............SM 7.95 10.50 Oak barbecued tri-tip, mixed greens, carrots, cucumbers, tomatoes, hard egg, and mushrooms.

Cajun Blackened Shrimp & Avocado Salad ..............................SM 8.95 12.95 On mixed greens, with tomatoes, hard egg, and lemon.

Pasta

Pub Mac & Cheese ....................................9.95

Elbow macaroni with cheese and mozzarella cheese. Served au gratin, with a salad.

Pasta Pomodore .......................................9.95 Fusilli pasta prepared with fresh basil, garlic, and tomatoes. Served with garlic bread.

with grilled chicken 13.95 ..... with shrimp 15.95

Fettuccine Alfredo .....................................9.95

Grilled chicken over fettuccine, in a creamy parmesan sauce. Served with garlic bread. with grilled chicken 13.95 ..... with shrimp 15.95

JUST OPENED!

Burgers & Sandwiches

Served with either fries, soup of the day, or salad. All burgers come with lettuce, tomatoes, onions, and thousand island. 1.00 Add ons: Swiss, cheddar, or pepper jack cheese. 1.50 Add ons: Bacon, chili, avocado, or mushrooms.

A blend of whole grains and vegetables, served with all the works.

Tri-Tip Sandwich ........................................9.75 Oak barbecued tri-tip, on a French roll, with grilled peppers and onions.

Grilled Ham & Cheese Fondue ...................9.75 Grilled ham, tomato, melted mozzarella cheese, on toasted sourdough.

Cataneos Portuguese Linguica Sandwich .... 9.75

On a French roll with grilled onions and jalapeño peppers.

South of the Border

Chicken Tortilla Soup .................................4.95 House Made Chili Bowl .............................5.95 With cheddar cheese, red onions, and tortilla chips.

Beef or Chicken Tacos ...............................9.95

Two corn tortillas filled with onions jalapeño peppers, cilantro, cheddar cheese, and your choice of beef or chicken. Served with house made salsa and a salad.

Two Fish Tacos .........................................10.95

Alaskan cod sautéed with tomato, onions, jalapeño peppers, and cilantro, over corn tortillas, with cheddar cheese, tartar sauce, house made salsa, and a side salad.

Pub Chicken or Beef Quesadilla ..............10.95

A green spinach flour tortilla filled with onions, peppers, melted cheddar cheese, and your choice of chicken or beef. Served with house made salsa, and a salad.

Pescado & Chips ......................................11.95

Lightly breaded Atlantic cod filets, served with fries, tartar sauce and lemon.

R E S TA U R A N T S

arugula iceberg

OPEN DAILY 11AM - 8PM

CHOPPED SALADS & WRAPS

STEP 1 - greens

(Pick 1 or 2)

kale spring mix

Create Your Own romaine spinach

STEP 2 - Toppings (Pick up to 4) alfalfa sprouts almonds (toasted) apples (granny smith) artichoke hearts banana peppers basil beets bell peppers black beans broccoli cabbage (red) carrots cashews

corn (shaved) cranberries (dried) croutons (housemade) cucumber egg (chopped) �igs fried onions garbanzo beans green beans jalapeños kalamata olives mushrooms onion (red)

oranges (mandarin) pea shoots pineapple pita chips pumpkin seeds radishes snow peas sun�lower seeds sun�lower sprouts tomatoes (grape) tortilla strips walnuts wonton crisps

CHEESES bleu (crumbled) cheddar feta cheese fresh mozzarella goat cheese gruyere parmesan

VEGETABLES avocado hearts of palm grilled veggies

Step 3 - Premiums SURF & TURF ahi tuna (seared) bacon (applewood) chicken (grilled & pesto) ham (black forest) roasted turkey shrimp (grilled) tri-tip

Step 4 - HOUSE MADE Dressings apple cider vin. asian 5 spice balsamic vinaigrette bleu cheese buttermilk ranch caesar chile-lime dressing

SIGNATURES

chipotle ranch cranberry vinaigrette cucumber wasabi dijon vinaigrette honey dijon italian lemon vinaigrette

miso olive oil/balsamic vin. ranch raspberry vinaigrette sweet thai vinaigrette thousand island tzatziki

*visit chopst.com to view all signatures

El Ranchero Maui Wowie romaine/iceberg, tri-tip, grilled romaine/arugula, seared ahi tuna, chicken, bacon, red onions, grape hearts of palm, cucumber, pineapple, tomatoes, corn, tortilla strips sun�lower sprouts, tomatoes, *chipotle ranch avocado *cucumber wasabi

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

Happy Hour 3pm-6pm Daily · Open Daily 11am-2am · Daily Food Specials Pints 3.50 Well Drinks 3.50 $

HD TV’s • NFL Ticket • FREE Wi-Fi

Chicken Caprese Hail to Kale romaine, pesto chicken, basil, romaine/kale/spinach, red grape tomatoes, fresh mozzarella, cabbage, sun�lower sprouts, focaccia croutons, cracked dry �igs, walnuts, goat cheese pepper *balsamic vinaigrette *cider vinaigrette www.chopst.com

805 . 295 . 6497 info@chopst.com

779 Price Street, Downtown Pismo Beach

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

GARDENS OF AVILA RESTAURANT at Sycamore Mineral Springs Resort

FARM | TO TABLE | CUISINE

Garden Inspired · Seasonal Ingredients · Locally Grown by Chef Robert Trester

Dine with us:

Open Daily | Serving Breakfast, Lunch and Dinner Alfresco Dining on our Patio · Romantic Dining Room Farm to Table: Family Style · Bar & Lounge · Happy Hour Mon-Fri Private Events from 10-100

FARM TO BAR COCKTAILS FINE LOCAL WINES

Complimentary corkage with one bottle of SLO County wine

Discover More 1215 Avila Beach Drive | San Luis Obispo 805-595-7302

www.sycamoresprings.com

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group T H E

G A R D E N S

O F

R E S TA U R A N T S

A V I L A

BISTRO · WINE BAR & BAKERY

{A SAMPLING FROM OUR MENU }

A Central Coast Gem BY KATHY MARCKS HARDESTY

year round. Weddings in this romantic he Gardens of Avila, one of our most popular local restaurants, location always motivate brides to recently changed its chef. Now praise the staff for creating a fairytale under the guidance of executive chef wedding. Sycamore Mineral Springs can Robert Trester, it’s become even more accommodate your every need: business popular for his contemporary and meeting, relaxation and health benefits, classic dishes focused on seasonal, or weekend getaways. It consistently farm fresh cuisine. This enthusiastic earns New Times reader awards for Best chef redesigned every menu served Spa and Best Weekend Getaway. throughout the day, and added Sunday The passionate chef brings 15-years brunch. Those are just some of the changes Trester made with the intention of professional cooking experience at of making this restaurant a destination top restaurants across the nation with for unforgettable dining experiences. renowned chefs Norman Van Aiken, One of the main reasons Trester Todd English, Mark Gold. Trester’s fall accepted the position was the one-acre menu spotlights Central Coast farms fruit and vegetable garden near his and the artisans who tend them in kitchen door. He soon asked their master dishes like: roasted corn soup with pork gardener Ralph Johnson to increase belly, tomato, and smoked jalapeno; it to two flourishing acres. Trester is and braised pork osso buco with crispy passionate about hand-harvesting fruits polenta, local mushrooms, and sauce and vegetables at the peak of its season, mornay. An excellent new menu addition choosing from 35 varieties of tomatoes, is the “garden party,” five-courses of 12 varieties of peppers, colorful cranberry seasonal, spontaneous creations from the beans, corn, herbs, and delicate edible kitchen. This fresh meal can be perfectly flowers to garnish his contemporary complemented with select wines for a dishes. Such farm fresh nominal additional fee. The access allows him to keep lounge menu features crispy the menus constantly The Gardens pork belly sliders, freshlyevolving with each season. of Avila picked, garden tomato Sycamore Mineral Springs, Sycamore gazpacho, and other celebrating over 100 years, appetizers that are only halfMineral Springs is part of the Boutique Hotel price during the weekday Resort Collection owned by King happy hour from 3 to 6 p.m. 1215 Avila Beach Dr. Ventures. The owners have The new Sunday San Luis Obispo maintained Sycamore’s brunch features starter, legacy as a historic California 595-7302 entrée, and bottomless mineral springs resort. A mimosas for only $29. favorite gathering spot, this Breakfast and brunch choices always spectacular resort is one of the Central include classics like eggs benedict Coast’s shining stars. Nestled among the with potatoes, or rolled omelet with tree-covered hills and meadows in Avila garden greens and fresh vegetables. Beach, it features a spa, mineral springThe chef’s consistency in quality has filled hot tubs, meditation garden, and quickly earned him acclaim. “I want to outstanding restaurant serving locals and bring Sycamore up to the level of the guests throughout the day. top restaurants here, and to have chefs The moderate climate in Avila Beach trying to keep up with us,” Trester said allows for weddings, banquets, small seriously. “I want this to be one of the parties, and dining alfresco nearly best restaurants in the county.”

F E A T U R E D

R E S T A U R A N T

Appetizers

· Clams (Cockles) Steamed in White Wine with Artichoke Pesto · Sautéed Prawns with Coconut, Thai Curry & Peanuts · Shrimp & Ahi Spring Roll, Ponzu Sauce · Cayucos Red Abalone Appetizer · Grilled Local Quail with Roasted Pears & Point Reyes Blue Cheese · Roasted Pork Belly with House-made Kimchee & Pickled Onion

Main Courses

· Seafood Bouillabaisse with Lobster, Clams, Mussels, & Shrimp & Scallops · Tower of Power Ahi, Scallops & Portabella Mushroom · Hoppe’s Surf & Turf Filet Mignon, Sautéed Prawn & Prosciutto Wrapped Scallop · Fire Roasted Lamb Chops with a Chive Mustard Glaze

HOPPE’S GARDEN BISTRO & BAKERY “All Cuisine is made in-house” Lunch & Dinner Wednesday-Saturday 11am-9pm Sunday Brunch 11am-2pm Dinner Begins at 5:00pm · Closed Monday & Tuesday Bakery Hours 8am-3pm

The Most Highly Acclaimed Restaurant in SLO County

Best Cayucos Restaurant 2012

78 N. Ocean Avenue, Cayucos · 805.995.1006 · hoppesbistro.com

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

ORGANIC

R E S TA U R A N T S

BISTRO

Fresh, Local & Organic Cuisine Daily Farmer’s Market-Driven Specials

Breakfast served all day, everyday House made baked goods Vegan & Gluten-free choices House-made OJ · Juices · Smoothies Espresso · Cappucino Baywood’s Own Hot Cocoa

Lunch Soups & Stews Salads: Curry Mahi Mahi, Tri-Tip Chopped Salad, BBQ or Roast Chicken, Spinach & Feta Sandwiches: BBQ Chicken or Roast Garlic Chicken Sandwich or Quesadilla, Grilled Eggplant, Curry Mahi Mahi · Tri-Tip Steak, Garden Burger w/Grilled Onions, Simple BLT

Entrées

served after 5pm Vegan Layered Polenta, Roast Free Range & Organic Chicken, Mac & Cheese, Seared Mahi Mahi, Hearst Ranch Grass-fed Meatloaf

Catering We would love to be your choice for your next event. Large or small, local or regional, we can prepare a menu you’ll love. Our restaurant is available for booking. Pick a night, choose a menu, bring your own wine, and we’ll take care of the rest. This is an excellent way to celebrate any occasion. $2 to Deliver in Los Osos, or free for orders of $20 or more

Good Tides brings good food to SLO twice a week: Farmers Market Saturday 8 to 11am at Madonna Plaza & Tuesday afternoon at the Grange Hall on Broad Street 3 to 6pm

Breakfast Lunch · Dinner

EST. 1958 CO NTEM P O R ARY C ALI FO R N IA R AN CH CU ISI N E

A new era begins for the Far Western Tavern in Old Town Orcutt We raise a toast to our 54 years in Guadalupe as the doors open at our new location. Join us for a fresh taste of familiar flavors and legendary ambiance. Opening end of October for breakfast, lunch and dinner

Open Daily 6am-8pm, Closed Thursdays 1326 2nd Street Baywood Park, Los Osos

528-6000 www.goodtides.com

300 Clark Avenue in Old Town Orcutt (805) 937-2211 www.FarWesternTavern.com

RESTAURANTS

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From Our Farm To Your Table

Thomas Hill Organics is a Market Bistro and Wine Bar located in the heart of downtown Paso Robles. Our menu features fresh, organic produce grown on our farm and changes often according to availability and season. Our meat and fish come from local ranchers, butchers and fishermen. The bread comes from local bakers and artisan cheeses are made around the world. Our wine list focuses on small unique wineries from Paso Robles that practice sustainable or organic farming.

SAMPLE MENU Appetizers

Seared rare ahi tuna, wakame, avocado, cara cara oranges, ponzu Fresh burrata, roasted figs, shaved fennel, reduced balsamic and hazelnuts Beluga lentil tacos, carrot-ginger puree, coconut cream Thin crust pizza salumiere, fontina cheese, crimini mushrooms, prosciutto, coppa, chorizo, arugula Thin crust grilled Meyer lemon pizza, caramelized onions, house-made ricotta, local honey and fried herbs

Salads and Sandwiches Black kale and brussels sprouts salad, avocado, wakame, cucumbers, sunflower sprouts, orange-sesame nori vinaigrette

Roasted kabocha squash soup, lemongrass and coconut Grilled shrimp salad, bean thread and butternut squash noodles, shiso pesto, basil, cilantro, sweet Thai chili sauce Grilled humboldt fog goat cheese sandwich with seasonal fruit and a field green salad THO’s classic natural local beef burger, applewood smoked bacon, cambazola cheese, caramelized onions, romesco sauce, roasted garlic aioli and a field green salad

Sunday Brunch Vietnamese pork belly sandwich, fried egg, carrot sambal, jalapeno, cilantro, onions, avocado, aioli, field green salad Ricotta pancakes, fresh strawberries, vanilla whipped cream, shaved chocolate Farm fresh poached eggs, smoked salmon, black lentils, avocado, sunflower sprouts, curried créme fraiche, grilled pita bread

Entrees Pan roasted Alaskan halibut, red and golden beets, macerated onions, strawberries, basil, mint, citrus vinaigrette, coconut cream Pan seared diver scallops, jasmine rice, heirloom tomato and grilled Shisito Grilled hangar steak, Forbidden rice, baby bok choy, pickled persimmon, green onion relish, fried egg

Open For Lunch and Dinner. Sunday Brunch. Closed on Tuesdays

1305 Park St. Paso Robles (entrance in the alley) 805.226.5888 thomashillorganics.com

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group P A P P Y

M C G R E G O R ’ S

R E S TA U R A N T S

P U B

BAYSIDE CAFE In the MORRO BAY STATE PARK

Homestyle Hamburger choice ground beef

LUNCH

Crab Cake Sandwich - Rock crab

1/3 lb.

cake on a whole wheat bun

“Catch of the Day” Sandwich -

Charbroiled filet of fish on a wheat bun Tri-Tip Beef Sub - On a French roll

Club Sandwich Donovan Schmit, Troy Larkin, Martin Beckett, Chris Beckett

Comfort Food Done Amazingly BY KATHY MARCKS HARDESTY

as popular for great dining as it is for his popular Irish pub opened its good drinks. They’ve been cooking doors on St. Patrick’s Day in 2006 their outstanding comfort foods for the to an enthusiastic crowd, and has cousins over 10-years now. remained a favorite for its outstanding “We pride ourselves on serving the Celtic hospitality. Locals love the upscale best in comfort food with a modern food, rarely found in any pub, by Pappy’s twist and flare, and presentation that executive chefs Chris Beckett and Martin pops when you see it,” explained Beckett (yep, they’re brothers). They Schmit. “We want to be thought of as designed a contemporary menu that’s more than a drinking spot. We want to the same in both Pappy’s locations, be your eating spot for the Beckett’s downtown Paso Robles and SLO. You’ll great food.” The new menu, made from find something on their delicious menu scratch, features cioppino, chicken or to satisfy appetites of all ages, from their lobster pot pies, oysters Rockefeller, award-winning lobster mac & cheese to and additive beer-battered garlic fries. Hearst Ranch burgers with sweet potato You’ll also find classic fish & chips, fries, and the blue crab cake BLTA with nachos, corned beef, and pub wings. thick-cut bacon, avocado, arugula, and Pappy’s has always supported local bacon aioli. businesses. They only serve local wines People often stop by for a pint of like Tobin James, Chateau Margene, Guinness, a chilled martini, or glass Chronic, and Tolosa. Their local drafts of Tobin James Cabernet, and find it include Firestone Walker, Figueroa impossible to resist their delicious, Mountain, and Tap It. They purchase decadent appetizers: The crispy Ahi meats, fish, and produce from Hearst egg rolls feature sushi-grade, rare tuna Ranch, Central Coast Seafood, Kaney with a Thai sweet and spicy dipping Foods, and the Berryman. sauce; and the new steak They believe that when and shrooms in Guinness au Pappy businesses support each jus, cream, and parmesan McGregor’s Pub other in the community, ciabatta is fantastic with they make the community a 20-oz. draft of Guinness 1122 Pine St. stronger. half & half. Monday through Paso Robles Pappy’s fun Friday happy hour provides 238-7070 atmosphere, live music, a selection of appetizer 1865 Monterey St., good service, and fabulous and drink specials, and San Luis Obispo foods has made it quite daily discounts for students 543-5458 popular for private parties with I.D.s. At Pappy’s they like reunions, receptions, reward their customers with anniversaries, and birthdays (but there’s specials every weeknight. no outside catering). Both downtown Owned and operated by cousins Paso Robles and SLO Pappy’s feature Donovan Schmit and Troy Larkin, several dining rooms and patios with these restaurateurs formerly owned fire-pits where you can kick back in Schooner's Wharf and Cafe Della Via comfortable, oversized armchairs. in Cayucos. When they created Pappy They’re open for lunch and dinner McGregor’s they wanted their pubs seven days a week. “Pappy’s is a pub to serve food as delicious as the food with heart,Schmit noted. It’s warm, served in their restaurants. Since the comfortable, upbeat, fun, and inviting for Beckett brothers were their chefs, all ages. You’ll always feel welcome here. they invited them to make Pappy’s

F E A T U R E D

R E S T A U R A N T

Ham, turkey, bacon on toasted whole wheat bread

Tuna Sandwich -

Dawn’s tuna salad on wheat bread

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.

Achiote Chicken -

Achiote marinated chicken breast on butternut squash, corn, sundried tomatoes, pasilla chiles.

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

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group L I D O

A T

D O L P H I N

B A Y

R E S O R T

R E S TA U R A N T S

�ted �� pi�a 24 ti�s!!!

- New Times Readers

Pizzas Pizza as

Traditional, Whole-Wheat or r Gluten-Free Gl te Glute enn Fr Free ee Crusts Cru r sts

SLO Classic

Contemporary California Cuisine BY KATHY MARCKS HARDESTY

He also sees that it features an array of f you’re seeking a memorable dining experience, you’ll find it at this delightful wines-by-the-glass specially selected to complement the chefs’ cuisine. oasis at the Pacific’s edge. Lido at Although the wine list is enticing, Lido Dolphin Bay Resort, rated among San never charges dining guests corkage Luis Obispo County’s finest restaurants fees for the first two bottles. Restaurant by critics and national publications, provides contemporary California cuisine. manager and mixologist Chris Gonzales Each menu is created from seasonal ensures that lounge guests enjoy perfect foods produced by local farms, ranches, classic cocktails. Like great meals, he and fisheries. Farm-to-table cuisine has believes cocktails should be made with been the chefs’ mantra at Lido since it the finest ingredients that showcase opened in 2006. Their award-winning the spirits. Dolphin Bay Resort & Spa, wine list featuring exceptional Central a Preferred Boutique Hotel member, Coast wines and international selections is the only AAA rated, four diamond provides exceptional choices to enjoy resort in Pismo Beach. Of course they with their delicious fare. never let their lofty position as a premier Lido easily maintains its status as a dining establishment stand in the way of prime dining destination because of its providing a good time for their guests. talented culinary team. Executive chefs Monday through Friday, Lido’s Sunset Jacob Moss and Maegen Loring create Happy Hour includes drink and appetizers California coastal cuisine with modern specials from 3 p.m. to 6 p.m. Wine twists. Moss designs his menus to change Tasting Tuesday on the popular seaside with the seasons. Among his fall favorites, patio presents local wine tasting you’ll Moss recommended the pasta carbonara enjoy with fresh, gourmet pizzettas. Live with roasted mushrooms, housemade music is performed in the lounge every pancetta, Calabrian chiles, Thursday and Friday night and farm fresh egg. Their from 6 to 9 p.m. On Saturday delicious starter courses and Sunday Champagne Lido at Dolphin always include the finest brunch provides a delicious Bay Resort seafood from the Central prixe fixe, three-course Coast like Morro Bay oysters breakfast enjoyed with 2727 Shell Beach Rd. and Cayucos abalone. bottomless mimosas, or Pismo Beach Lido consistently guests may simply choose earns critical acclaim for from the ala carte menu. 773-8900 outstanding dining from A great meal at Lido national publications. It should end with one of has repeatedly earned Loring’s delicious, handWine Spectator Magazine’s Award of crafted desserts, which provides a sweet Excellence for its wine list of over 450 conclusion: warm apple crisp with thyme selections highlighting the Central Coast, ice cream, or the chocolate stout cake as well as domestic and international with pumpkin ice cream and pumpkin selections. A compilation of rare and seed brittle. During the holiday season, limited wines from our renowned, artisan Lido can create magical holiday dinner wineries in SLO County, it’s very personal parties, private or business, in the for Todd Brown, director of food and Coastal Room, Penthouse Suite, or main beverage and resident sommelier. dining room. Whether you’re celebrating He keeps the constantly evolving list a grand occasion or simply the end of affordable for every taste and budget. the week, Lido will make it unforgettable.

F E A T U R E D

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the bomb

garlic bird™

Pizza u create

fresh fre esh salads salads a

brother tom’s

the greek

appetizers wings & w wildeBread™

dessserts desserts CinnaBread ™

This is Just A Taste of Our Menu, Check Our Web Site for Our Entire Menu, Deals, Coupons & Much More + Online Ordering Available!

! � v eli

D e W

1000 Higuera St | 805-541-4420

woodstocksslo.com

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Serving Breakfast, Lunch & Dinner A Sample of Our Menu

Ragged Point offers beautiful

Starters

California Crab Cakes-Dungeness crab meat with rice, peppers, onions and seasonings, lightly breaded and fried golden brown. Served over fresh greens tossed with balsamic vinaigrette and a spicy chipotle aioli Stuffed MushroomsFresh mushrooms, filled with our special herb cheese and baked in sherry and garlic lemon butter, then broiled and topped with aged Parmesan cheese Tempura Shrimp-Plump black prawns tiger, lightly coated in tempura batter and fried golden brown. Served over wasabi-ginger cole slaw with a spicy peanut sauce

From The Sea -

Served with your choice of mixed green salad or homemade soup and home-baked bread Ask about our Daily Fish Specials Cajun Fish Tacos- Today’s catch, sprinkled with Cajun spices, served in a soft corn tortilla, and topped with Monterey jack and cheddar cheese, cabbage, and a chipotlesour cream sauce Cilantro Lime Shrimp or ScallopsYour choice of plump Mexican prawns, fat juicy scallops, or both, sautéed with shallots, garlic, lime juice, cilantro, and butter.

Entrees

Western Rib Eye- 12 ounce all-natural black Angus beef, coated with a spicy cowboy seasoning blend, char-grilled, and served with our own zesty steak sauce. With our house potatoes and steamed fresh vegetables Vegetarian Stir-Fry- Seasonal fresh vegetables and tofu in a spicy garlicginger sauce with jasmine rice Apple Celery Salad- Granny Smith and red delicious apples with celery, walnuts, and raisons, tossed with a creamy yogurt dressing Ragged Point Stuffed Chicken Breast Grill-roasted chicken breast, marinated with fresh rosemary and stuffed with herb cheese. Served with our house potatoes and steamed fresh vegetables Grilled Pork Chops Pacific Rim Short Ribs Hearst Ranch Top Sirloin Black Bean Burger Rosemary Pasta-Fresh Roma and sun-dried tomatoes, green onions, cayenne, garlic, and sweet basil, tossed with rotelle pasta and fresh rosemary cream sauce. Add chicken, sea scallops, shrimp or sea scallop & shrimp combo Pasta Del Sur- Mussels, Clams, and Andouille sausage, simmered with fresh Roma tomatoes, peppers, onions, garlic, cilantro, and white wine, on a bed of linguine. Topped with aged parmesan cheese Grilled Marinated EggplantSesame-ginger marinated eggplant, char-grilled and topped with a spicy peanut sauce with Jasmine Rice Seafood Salad- Black tiger prawns, sea scallops, calamari, and Dungeness crab, tossed with fresh greens, cabbage, sweet peppers, onions, Roma tomatoes, and our chipotlecilantro-lime dressing Ragged Point Burger- Charbroiled hand-packed, choice Angus Hearst Ranch Beef patty, with lettuce, tomato, pickles, onions, and our honey-jalapeno sauce. Served with fries. Add cheese, avocado or bacon

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.

Reservations 805-927-5708 www.raggedpointinn.com Breakfast Served 8am-11am Lunch Served 11:30-4:30pm Dinner Served 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 2012-2013 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

Home of Authentic Red Oak Pit BBQ

Lunch Menu Trip-Tip Sandwich with bean or salad...................................................... $10.95 Pulled Pork Sandwich topped with coleslaw. Served with chips and salsa........ $10.95 Steak Salad with a roll ............................................................................ $10.95 Salmon salad with a roll .......................................................................... $10.95 Wagyu Burger with chips and salsa ........................................................ $9.95 ½ Sandwich with soup or salad ............................................................... $8.95 (Pastrami, smoked turkey or tuna)

New Frontiers Deli Salad Bar the best in town

Hot Soups

made fresh daily

Dinner Menu

All dinners include choice of house salad or daily soup, Shakers Beans, Shakers Taters, baked potato, mashed potatoes, or sautéed seasonal vegetables; grilled and butter dipped French bread.

From the Grill

Top Sirloin 18 oz. ..........................$22 New York 18oz..............................$23 Rib Eye 24oz. ...............................$27 TriTip 18oz. ..................................$21 Filet Mignon 16oz. ........................$29 Bay back pork ribs (!/2 rack) .......$16 Pork Chop ....................................$18 Pork Loin .....................................$19

Lamb Chop ...................................$22 ½ Chicken ....................................$15 Salmon Steak 8 oz. ......................$16 Linguica 16oz. ..............................$14 Seasonal Vegetable Plate.............$11 Cowboy Sausage 16oz. .................$14

Sandwiches Panini Hot Wok

build your own stir-fry

Pizza

By the slice or take-and-bake

Sushi

(Vaquero or Spanish cowboy sausage made with pork & beef with a nice bite)

Bulid Your own Burger All burgers served on a toasted sesame bun & served with Shakers Taters Includes: lettuce, red onion, tomato & Thousand Island dressing ½ lb. patty ................................................................................................ $11 Double patty ............................................................................................. $14 Add: bacon, avocado, Ortega Chile, grilled onions, grilled mushrooms…$1 each Cheese: Cheddar, Pepper, Jack, or Swiss….$.50 each

Dinner Salads Grilled Chicken House Salad ..................................................................... $9 Grilled Steak Salad ................................................................................... $9 Smoked Salmon Salad............................................................................... $11

Extras

Baked Potato $3 Rice Pilaf $3 Baked Sweet Potato $3 Shakers Taters $3 Shakers Beans $3

Made fresh on site

Gelato Fresh Juice & Smoothies Coffee &Espresso #ERTIlED ORGANIC SHADE GROWN AND fair-traded coffees

Fresh Baked Goodies

-UFlNS s 3CONES s 0IES s #AKES #OOKIES AND MORE Gluten- and dairy-free options too! 2OTISSERIE #HICKEN s 3LICED -EATS #HEESES s (OT #OLD %NTREES

Shaker’s Steakhouse 1200 E Grand Ave Arroyo Grande (next to SLO Down Pub)

805-481-4067

&ROOM 2ANCH 7AY s 3AN ,UIS /BISPO s 805.785.0194 (Los Osos Valley Rd. near Home Depot)

/PEN -ONDAY 3UNDAY AM PM

www.NewFrontiersMarket.com

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

and

Gregg Wangard Chef de Cuisine

THE

Jeff Chaney

Wine Director

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

M A R I S O L

A T

T H E

C L I F F S

E FACES OF MARISOL

David Kline

Maitre d’ | Social Director

Eat, Drink and be Merry BY KATHY MARCKS HARDESTY

Marisol at The Cliffs Shell Beach 773.2511

explained Wangard noting that early fall his gorgeous, oceanfront Cliff’s is a great time for fresh produce. “We resort offers contemporary, purchased a thermo circulator and cryovac pleasurable dining at their machine that allows us to sous vide and hospitable Marisol restaurant, a nightly press fruits. We’re trying new things for the hot spot in Pismo Beach. Named after the Spanish words for “sea” and “sun,” menu, using local ingredients that support the atmosphere is always friendly, the food community, and we’re having fun relaxed, and fun in the dining room or doing it.” dining alfresco on the sun-swept patio. Chaney, a Cal Lutheran graduate, was But there’s much more than a great working in Santa Barbara wine country atmosphere at this popular eatery: Their before he accepted the opportunity to team of experts keep guests coming become the wine director at Marisol. back for more. At any given time, Their wine list offers varietals perfectlyyou’ll find the superstars of Marisol suited for Wangard’s upscale cuisine. interacting with their clientele. Not only Fitting for wine connoisseurs as well do they share their wealth of knowledge as newcomers to wine appreciation, it about food and wine, they love their offers a wealth of appealing varietals huge social network of guests. from the Central Coast’s best wineries, Marisol’s chef de cuisine Gregg and wines from Europe and the New Wangard prepares market-driven, World. The wine list consistently earns modern cuisine and traditional favorites. Wine Spectator magazine’s prestigious His delicious menu is beautifully “Award of Excellence.” complemented by the award winning “People can be intimidated by wine so wine list created by wine director Jeff I try to connect with the guests and make Chaney. Their charismatic maître d’ them feel comfortable,” said Chaney. “Very and social director, David often Marisol receives wine Kline, always provides a that’s in short supply and we warm, welcoming smile recommend them to create Marisol at when greeting each guest, unique experiences for the Cliffs longtime regulars or people to enjoy in food and newcomers. wine.” Chaney ensures there 2757 Shell Beach Rd. Wangard’s new American are always exciting new wines Shell Beach cuisine changes weekly, from SLO’s wine artisans allowing him to offer a variety by traveling the wine trails 773-2511 of temptations all made befriending winemakers. with the freshest seasonal Marisol guests always ingredients. He personally receive a warm, personable shops at the Templeton Farmers’ Market, greeting from Kline, a popular Central among others, hand-selecting the freshly Coast personality who’s lived here harvested fruit and produce. He works 15-years. He manages Marisol’s social directly with McCall and Windrose farms, network of over 3,000 followers. “I really and they deliver freshly harvested produce enjoy taking care of people, making to his kitchen door. Morro Bay seafood is them feel welcome and part of the Cliff’s always featured, as is the fresh produce family,” Kline said candidly. “We have grown in the restaurant’s garden. “We many Marisol regulars, and hotel regulars always keep the locals’ favorite dishes, but who return each year. Our guests enjoy there’s always something new to try that a personal touch, and it’s my pleasure to could easily become your new favorite,” ensure that they get just that.”

F E A T U R E D

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RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

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

95 ison 9 1 e Fo n d e

Serving Breakfast, Lunch and Dinner Open daily 7am to 9pm (closed between 2 pm & 5 pm)

Fine Cajun Cuisine Fried Catfish Po-boy

Now Serving!

Crawfish Etouffee

Lunch Daily

12noon - 2pm

Jambalaya

6pm-8:30pm

Muffalettas

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

Seafood Gumbo Cajun Breakfast Specialties Fried Green Tomato Benedict, Eggs

Also, Sunset Sushi Bar Serving the freshest, most exquisite sushi within a 60 mile radius.

Sardou, Fat Tuesday Omelette, Red Beans & Grits with Poached Eggs & Hollandaise

Live Music Every Wed & Thurs nights -Fish & Chips $12.95-

-Fried Chicken $12.95-

(Wed. only)

(Thurs. only)

“Laisses Bon Temps Rouler!” Plenty of free parking Patio Seating Take out & Catering

Breakfast served ‘til 2pm

(text ‘grits’ to 64636 for a free “Cajun breakfast” entrée)

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

1000 Olive Street, SLO www.bontempcreolecafe.com ..for complete menu

N. LA

Downtown SLO

805-544-2100

SF S.

Santa Rosa St.

ive Ol

. St

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group P O P O L O

C A T E R I N G

R E S TA U R A N T S

NOODLES & Japanese RICE BOWLS Modern Curry Rice Curry Rice

Choice of Chicken, Beef, Pork or Shrimp

Katsu Curry Rice

Pork Cutlet on Curry Rice

Rice Bowls Katsu Don

Rice Bowl topped with Pork Cutlet, Eggs & Onion

Chirashi

Sushi Rice Bowl topped with Sashimi

Poke Don

Sushi Rice Bowl topped with Howiion Style Sesome Flovored Tuno, Salmon or Yellowtail

Ramen Noodle Soups Shoyu Ramen Miso Ramen Spicy Miso Ramen Udon & Soba Noodle Soups Tanuki Udon or Saba Tempura Crumble on the side

Modern Japanese NoodleJapanese House Modern

Kitsune Udon or Saba

The New Popolo Catering BY KATHY MARCKS HARDESTY

“W

specials foods from our menus, and e’re still here and still much more.” available,” said the warmPopolo can handle any event, hearted chef and owner gourmet dinner for two, business of Popolo Catering, Leon Castillo, retreats, or big family style weddings. who’s famous for his delicious rotisserie You can order dinner-to-go for two chicken, Santa Maria style tri-tip, people if you call early that morning or a potatoes au gratin, and unique fusion day ahead. With a catering company of cuisine. “This is the reinvention of this quality level and experience, every Popolo Rotisserie & Café. People will customer small or large can count on never forget that name and now we’re them to be there every step of the way. living the life and dream of Popolo They help you create the menu you’ve Catering.” This family owned business dreamed of, confirm the necessary that’s managed by Leon is supported contracts and permits, finalize details, by his wife Kathleen and son Kenny. and take away the stress. It’s busier than ever since he focused Popolo Catering’s upcoming projects the business on full service catering. include providing their clientele every Leon proudly says that Popolo Catering service for an upcoming event or can create the event of your dreams, wedding. Leon’s staff is training to whether it’s a small private gathering, book flights, vacations, or business an extravagant celebration, or a dreamy conferences. He will also have wedding. These professionals will professional wedding consultants happily take care of every detail for you. who arrange every small detail, from Leon explained the business has blossomed into something greater than invitations, dinners and the florist, to the it was with the new Popolo Catering, wedding cake specialist, photographer, and they’re making dreams DJ, and the minister. come true for people. It’s not just Leon’s Still in the original Popolo expertise that keeps his Popolo Catering kitchen, they’re cooking satisfied clientele coming the great foods his regular back again and again. He’s 1255 Monterey St., customers loved at the become one of the most Suite B café. Leon and his talented popular caterers in SLO San Luis Obispo cooks make everything because he cares about from scratch. This is fine people. Weddings have 543-9543 cuisine at its most creative, special meaning for Leon, which he calls fusion, a who personally serves merge of Italian, Mexican, the bride and groom and world famous Santa Maria style their dinner and tells them: “We’re barbecue in one unforgettable dining proud to serve you your first meal experience. There’s everything from as husband and wife.” Seeing their rotisserie chicken, steaks, salmon, or a beaming faces and hearing the thanks whole pig roasted over red oak to an he gets for making their wedding day array of freshly baked breads, salads, unforgettable makes him very happy. side dishes, and elaborate desserts. “When people say, ‘Oh my gosh that’s “People ask if I can cook their mom’s the best chicken or tri-tip I ever had in Cuban foods for their event,” Leon my life,” and when I see the smiles on noted. “I always say yes, we can do it. their faces, that’s my reward.” We can provide any combination of

F E A T U R E D

R E S T A U R A N T

Topped with Sweetened Tofu Loyer

Tempura Udon or Saba Shrimp Tempura on the side Yaki Soba (Stir Fried Noodles) Yaki Saba

Choice of Chicken, Beef, Pork or Shrimp

Vegetable Yaki Saba

ROLLS Modern Japanese Tuna Roll Spicy Tuna Roll Salmon Roll Spicy Salmon Roll Yellowtail Roll Spicy Yellowtail Roll Albacore Roll Spicy Albacore Roll Scallop Roll Spicy Scallop Roll California Roll with real crab Vegetable Roll Cucumber Roll Dragon Roll

Eel & Cucumber inside, topped with Avocado

Crunchy Roll

Shrimp Tempura & Crab inside, topped with Avocado

Rainbow Roll Tuna Delight Roll

Spicy Tuna & Avocado inside, topped with Tuna

Salmon Delight Roll

Spicy Salmon & Avocado inside, topped with Salmon

Yellowtail Delight Roll

Spicy Yellowtail & Avocado inside, topped with Yellowtail

DESSERTS Modern Japanese Oban Yaki

Japanese Style Waffle Sandwich with Custard, Chocolate, or Cheese Fillings

Ice Cream

Green Tea or Mango

| JIN NOODLE HOUSE | 1308 Monterey Street, Ste. 110, San Luis Obispo, CA t.805 439 2546 · f.805 439 2547

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group M A M A ' S

M E AT B A L L

WELCOME AMIGOS!

Las Cazuelas has been serving fresh family recipes for three Generations. Enjoy our Inviting décor, fine patio dining, and a full tequila bar. We appreciate our loyal community. Thank you for your continued support. – Silvano & Mariana Luna –

APERITIVOS

Taquitos, Quesadilla, Cocktel de Camarones, Nachos, Aquacate con Camarones, & Fiesta Platter

SOPAS Y ENSALADAS

Dinner Salad, Ensalada De Pollo, Ensalada de Camaron, Menudo, Pozole

MARISCOS

Pescado Empanizado, Pescado a la Parrilla, Pescado a la Diabla, Pescado Papillote, Camarones Empanizados, Camarones Naturales, Camarones Al Mojo de Ajo, Camarones Provensal, Enchiladas de Camaron

ESPECIALIDADES LAS CAZUELAS

CARNES

Tampiqueña, Steak Ranchero, Cazuelas Steak Pollo, Carne, Camarones

Chile Colorado, Chile Verde, Chile Rellenos, Tamales, Flour Flauta, Enjitomatadas, Combo Grande, Tostada Supremea, Burrito Grande

ESPECIALIDA DES MEXICANAS

Taco, Tamale, Enchilada, Chile Relleno

FAJITAS

MINI COMBINACIONES

Las Cazuelas Burrito, Tostaditas, Soft Tacos, Soft Taco Dinner, Sope, Enchiladas Mexicanas, Enchiladas Suisas

A LA CARTE

Enchiladas, Tacos Dorados, Flautas, Burritos, Tostadas

HAPPY HO UR DRINKSSP&ECIALS, AP Mon-Fri 2 PETIZERS -5pm DAILY SPE CIALS 5-9 pm FULL TEQU ILA BAR!

OLDE TOWN CENTER • 131 W. DANA ST. #A NIPOMO

929-9030

Hours: M-Sat 11am – 9pm · Sun 10am – 9pm

Experience the Best in Global Cuisine BY KATHY MARCKS HARDESTY

“M

architecture, redesigned the dining ore than just the best Italian, rooms with chef Nicola. Reminiscent of the best in global cuisine,” wine country in Tuscany, they offer the noted Jackeline Allegretta, perfect setting for winemakers’ dinners wife and partner of chef Nicola featuring Central Coast wineries. Allegretta at Mama’s Meatball Fine Cooking has been a lifelong passion Italian Restaurant and Catering. “Chef for chef Nicola; he started helping his Nicola and I invite you to experience the mother Maria cook at the age of two. extraordinary, whether it is an intimate Raised in Bari, Italy, he began working affair, extravagant, or traditional.” With in restaurants as a teenager. After 19-years of experience behind her, graduating from the Italian Culinary Jackeline and her professional staff can Institute, his talent earned him cooking take care of every detail for your business positions in France, England, Germany, meeting, private party, or wedding. She and the Dominican Republic. In 1999 he proudly explained: “We can prepare an moved to the U.S., cooking at Florida’s amazing celebration for you with chef Epcot Center. He relocated to Los Nicola’s extraordinary global cuisine, Angeles to cook, and finally moved from anniversary parties to the ultimate romantic wedding event, at any location.” to SLO to become chef at Benvenuti Restaurant. Two years later, chef Nicola Their full service catering customizes a opened his catering company and special menu based on the international rented the kitchen that became home cuisine you prefer. That’s why they’ve to Mama’s Meatball. Naming it after his continuously been awarded the Best Caterer on the Central Coast in The Knot Mother, he credits her for instilling in him a passion for cooking. Best of Weddings, and they proudly Every meal at Mama’s Meatball belong to Central Coast Wedding restaurant showcases the Professionals. The Wedding authentic Italian cuisine Wire ranked Mama’s that we Americans find so Meatball among the best Mama’s comforting. Chef Nicola in Bride’s Choice Awards Meatball makes fabulous classics, 2012. “Jackeline is on top of from spaghetti and every detail for catering,” 570 Higuera St. Ste.130 meatballs in Bolognese chef Nicola explained. SLO sauce to fresh pizzas “We can make every event generously topped with an adventure in dining.” (805) 704-3744 pepperoni, mushrooms, Jackeline customizes your www.MamasMeatball.com prosciutto, and more. event exactly as you want Perhaps even more popular it, and she tailors the menu are his contemporary dishes, like salmon according to each client. Jackeline scoglio, a fresh, grilled filet topped with added: “Our goal is always to exceed clams, mussels, shrimp, and calamari with the expectations of our guests.” white wine sauce. Their wine list features At Mama’s Meatball Restaurant in fine wines from Italy and the Central Coast SLO they recently expanded the dining with choices by the half-glass, half or full area into two distinctive rooms: The carafe, or bottle. Whether you’re enjoying 55-seat Tuscan room, and the original the restaurant, banquet room, or offCapri room that seats 40. If either room site catering, chef Nicola and Jackeline is busy with a catered event, the other warmly invite you to become their next room serves their patrons who dine distinguished guests at Mama’s Meatball. there frequently. Jackeline, who studied

F E A T U R E D

R E S T A U R A N T

MENUS â&#x20AC;˘ Fall/Winter 2012-2013 â&#x20AC;˘ newtimesslo.com/menus â&#x20AC;˘ New Times Media Group

R E S TA U R A N T S

FRESH JUICE BAR SHAKES & SMOOTHIES KIDS MENU AVAILABLE

Sample of Menu Mr. Natural $7.99 Fresh seasonal vegetables, steamed over short grain brown rice. Add cheese $.60 Tahini-ginger sauce $.60 Sauteed tofu $9.99 Grilled chicken $9.99 Veggie Stir Fry 8.59 Fresh seasonal veggies stir fried in a ginger-soy sauce served over steaming brown rice. Add sautĂŠed tofu $9.99 Tempeh Tacos $6.99 Ground soy tempeh in a zesty red sauce on corn tortillas with cheese topped with shredded SALADS With lemon herb,tofu dill, italian, ranch or tahini lettuce and sprouts. Sub beans and rice $1.50 Natural Salad $6.99 Half Salad $4.59 Stuffed Veggie Quesadilla $8.59 Red leaf, green leaf and romaine lettuce served Whole wheat tortilla stuďŹ&#x20AC;ed with sauteed with carrots, red onions, jicama, red cabbage, veggies and cheese topped with guacamole, tomato and sprouts. salsa and sour cream. With salad garnish. Old Town Salad $7.59 Buddha Burrito $8.99 Mixed greens topped with short grain Sauteed veggies, pinto beans and rice wrapped brown rice, carrots, feta cheese, tomato and in a whole wheat tortilla topped with ranchero guacamole. sauce, cheese, sour cream and guacamole. With salad garnish.

APPETIZERS

Natural Soups cup $3.00 bowl $3.99 Made fresh in our kitchen every morning. Served with 9-grain bread. Nachos Grande $6.99 Blue corn chips topped with black beans, rice, olives, red onions, cheese, salsa, guacamole, sour cream. Vegetarian Chili cup $3.55 bowl $4.79 Topped with cheese & onions with a side of corn bread & honey butter. Hummus w/Pita $5.29 Garbanzo tahini puree with wedges of whole wheat pita bread.

PASTA

Pasta Special After 5pm Market Price Chefâ&#x20AC;&#x2122;s choice of pasta with homemade sauce served with garlic bread and salad. Primo Pesto $8.49 Pasta of the day tossed with fresh homemade pesto sauce and feta cheese, served with a salad garnish and garlic bread. Veggie Lasagna $8.99 Spinach pasta covered with ricotta cheese, fresh vegetables and marinara sauce with garlic bread.

Grilled Veggie Sandwich $6.99 Fresh seasonal veggies lightly grilled, served on 9-grain bread with lettuce, sprouts, tomato and garlic mayonnaise. Grilled Eggplant $6.99 Char-broiled eggplant and red peppers, with feta cheese, pesto and sprouts on 9-grain bread. Portobella Mushroom $7.29 Marinated, grilled portobello mushroom with jack cheese, grilled onions, tomato, sprouts and pesto and garlic mayo, on 9-grain bread. The Local Favorite $6.55 Avocado with lettuce, sprouts, tomato, red onion on 9-grain bread with garlic mayo. Roasted Turkey $6.55 Fresh turkey breast with lettuce, sprouts, tomato, red onion on 9-grain bread with dijon mustard and garlic mayo. Albacore $6.55 Chunk albacore tuna mixed with mayo, pickle relish and onions with lettuce, sprouts, tomato on 9-grain bread with dijon mustard. Melt with cheese $.75

CHICKEN & FISH

Mt. Fuji Stir Fry $9.99 Marinated chicken stir fried with fresh seasonal vegetables in a ginger-soy sauce served over steamed brown rice. Cabo Fish Tacos $8.29 Spiritual Spinach Salad $7.59 Halibut sauteed in chunky salsa on corn tortillas Topped with carrots, olives, artichoke hearts, with cheese topped with shredded carrot, cabSANDWICHES feta cheese, veggie-bacon bits and sprouts. bage and lime. Sub beans & rice $1.50 Grilled Chicken Caesar $9.29 Served with blue corn chips and Chicken Tacos $7.59 The Natural Caesar topped with grilled chicken homemade salsa. Good Karma Burger $6.99 Chicken in a mild taco sauce on corn tortillas tenders in a light marinade. Tempeh veggie patty served on a whole wheat with cheese topped with shredded lettuce and Natural Cobb Salad $8.99 bun with lettuce, tomato, sprouts and garlic sprouts. Sub beans & rice $1.50 A variety of chopped greens topped with feta mayo. Add cheese $.75 cheese, vegetarian baco-bits, turkey, tomatoes, Zen Burger $6.99 avocado and sprouts. Unique blend of whole grain Tostada Salad $7.99 and vegetable patty served Baked whole wheat tortilla topped with black on a whole wheat bun with beans, rice, mixed greens, carrots, jicama, salsa, lettuce, tomato, sprouts and sour cream and guacamole. garlic mayo. Add cheese $.75 East Beach Salad $8.99 Gobbler Burger $6.99 Seasonal veggies lightly marinated and grilled, Ground turkey patty charserved over a bed of baby-leaf greens with broiled, topped with grilled carrot, tomato and jicama. red onion, lettuce, tomato, sprouts, served on a whole Add-Ons to any salad Grilled Chicken $2.29 wheat bun with 1000 island Chunk Albacore $2.00 Sauteed Tofu $2.29 dressing. Add cheese $.75

VEGETARIAN

Santa Barbara Veggie Grill $7.99 Fresh seasonal vegetables grilled, served over short grain brown rice. Add sauteed tofu $9.99 grilled chicken $9.99

Falafel Pita $6.99 Falafel balls with hummus, tomato, sprouts and shredded carrots with tahini-ginger sauce in a whole wheat pita. Grilled Chicken Pita $6.99 Fresh natural chicken tenders in a light marinade with lettuce, tomato, sprouts, and red onion in a whole wheat pita with dijon mustard.

VISIT TODAY!

Baja Burrito $8.99 Chicken in a ranchero sauce, pinto beans and rice wrapped in a whole wheat tortilla topped with ranchero sauce, cheese, guacamole, and sour cream. With salad garnish. Chicken Enchiladas $8.99 Corn tortillas stuďŹ&#x20AC;ed with ranchero chicken, black beans, rice and cheese topped with spicy enchilada sauce, sour cream and guacamole. With salad garnish. Fish Special After 5pm Market Price Fresh catch of the day with rice and steamed vegetables.

DOWNTOWN SLO )JHVFSB 4U ! #SPBE t SANTA MARIA 4 #SPBEXBZ ! .D$PZ t /JOF -PDBUJPOT 4FSWJOH UIF 5SJ $PVOUJFT t XXX UIFOBUVSBMDBGF DPN

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

CATERING

Any Special Event! Popolo Catering presents a “Fusion Cuisine Concept.” Serving the beautiful Central Coast for over 25 years allows us to claim & be well seasoned providers of A+ service and 100%+ incredibly delicious food. 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 & 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

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group A D E L I N A’ S

B I S T R O

M A R K E T

P L A C E

Fresh Seasonal Cuisine BY KATHY MARCKS HARDESTY

n California's Central Coast some bacon with hash browns. The freshly of our best dining spots are found baked muffins and pastries are filled off the beaten path. That's why with seasonal berries, apples, or sweet it's worth taking the road less traveled to pumpkin, as are freshly-baked desserts. reach Adelina's Bistro & Market Place at The reasonable wine list, rare in Trilogy Monarch Dunes in Nipomo. It’s a upscale restaurants, offers Central Coast short drive from Highways 1 or 101 to this wines specially selected by Adelina’s beautiful resort to enjoy uncommon meals. management team. An array of winesChef Charles Weber's menu showcases by-the-glass, priced under $10, always the freshest foods of the season from local include many Central Coast favorites. farms in an array of irresistible dishes. Adelina's has become quite popular for its Locals shop the Central Coast private dining rooms. Special events and Farmers' Markets but Weber purchases catering manager, Aimee Sigala, arranges directly from local farms, ranches, and private parties or business meetings for fisheries to procure the finest ingredients 10 to 30 people, or in the Avila Ballroom for his farm fresh seasonal menus. that can accommodate 200 guests. The Weber's menu changes twice weekly market place next to the kitchen features to showcase the fresh fish, poultry, and gourmet delicacies, wine, and groceries meats he procures. Although the menu such as bread, cheese, cream, and eggs. is driven by the seasons frequent diners Or you can pick up fresh sandwiches and will always find locally raised steak, main pastries. Their freshly prepared foods are dish salads, and brick-fired pizzas. perfect for those days you don't want to Weber, a 35-year career veteran, cook or dine out. has an impressive culinary background Their regular clientele appreciate their nightly specials featuring reasonably-priced that's grounded in French classics yet his food and beverages: There repertoire knows no borders. are specials nights featuring This passionate chef has martinis and margaritas, cooked in destination discounted appetizers restaurants from Chicago, Adelina’s Bistro including brick oven pizzas New York, and San Francisco & Market Place or fish tacos, and no corkage to the mid-West, Bahamas, fee Thursday nights for and the Caribbean. In Napa 1645 Trilogy Parkway bringing in wine cellar he founded Zuzu, a favorite Nipomo favorites; there's also Sunday of Napa Valley's renowned Supper, a three-course winemakers. All of these 343-7510 gourmet meal including experiences influence the soup or salad, entrée, and chef's worldly palate and dessert, only $16.50. it's expressed in his creative The popular nightly prix fixe dinners menus. A favorite at Sunset Magazine's include amuse bouche, spring salad Savor the Central Coast, Weber actively or soup, entrée, and dessert. Weber’s participates in local wine and food fine entrées include bistro Angus filet fundraising events that support the mignon with truffle frites and bordelaise community. sauce, ahi with French lentils, sweet Adelina’s serves breakfast, lunch, pepper and onions, or half “Rocky” and dinner, each menu showcasing chicken with Moroccan BBQ glaze. farm fresh selections. At breakfast you'll Weber’s fresh seasonal menu always enjoy Weber’s omelets, eggs Benedict, offers fresh and healthy everyday meals, and delicious breakfast burritos or a gourmet indulgence. featuring a choice of spicy sausage or

F E A T U R E D

R E S T A U R A N T

R E S TA U R A N T S

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

F INE D INING

P RISTINE O CEAN V IEWS

Restaurant

FIRST COURSE OYSTERS ROCKEFELLER 14

Baked blue point oysters with a melt of spinach, bacon and parmesan

CALAMARI 10

Breaded to order, fried, with horseradish cocktail sauce and lemon aioli

MACADAMIA CRUSTED CAYUCOS ABALONE 16

Pan-fried, shaved cucumber and green papaya with curried pineapple mango salsa

ARTISAN CHEESE 14

Chef ’s selection of fine worldy cheeses, accoutrements, a selection of crackers

BRUSCHETTA 9

Roma tomato, fresh mozzarella, pesto, shaved parmesan, with sliced shallots on grilled naan

BISTRO PLATE FOR TWO 16

Handcrafted antipasto plate of gourmet vegetables

BACON WRAPPED SCALLOPS 12

Shaved Brussel sprouts, avocado, goat cheese and lemon aioli

SHRIMP COCKTAIL 11

Poached large Pacific tiger prawns, horseradish cocktail sauce with lemon and lime wedges

CROSTINI 9

Roasted tomato bruschetta with spinach and feta, black olive tapenade with artichoke hearts, goat cheese and roasted peppers, with a roasted garlic crown

BEEF CARPACCIO 12

Thinly sliced uncooked filet mignon with cream of horseradish, grated parmesan, capers, lemon, crostinis

SOUPS & SALAD ABALONE CLAM CHOWDER 4/7

Pismo Beach Clam Festival Winner

MIXED FIELD GREENS 9

Sliced mango, raspberries, candied pecans, feta and a cucumber wasabi dressing

CHOPPED WARM SHRIMP SALAD 15

Mixed field greens tossed with avocado, red onion, bacon, asparagus, corn, roma tomatoes, stilton blue cheese and honey cilantro Dijon vinaigrette

CLASSIC CAESAR SALAD 8

Garlic croutons, shaved parmesan, tomatoes, kalamata olives with house made Caesar dressing

HOUSE SALAD 8

Mixed field greens, roma tomato, cucumber, garlic croutons and white balsamic vinaigrette

SPINACH, GOAT CHEESE & BEET SALAD 12

Baby spinach, oven-roasted beets with applewood smoked bacon, roma tomato, red onion, warm almond crusted herb goat cheese, roasted tomato vinaigrette

100 O CEAN V IEW A VENUE

ENTREES STUFFED CHICKEN BREAST 24

Mary’s chicken breast stuffed with spinach, artichoke hearts and balsamic red onions with four cheese macaroni and broccolini

10 oz PAN SEARED FILET MIGNON 30

With pommes macaire, bacon wrapped asparagus and red wine reduction

T BONE PORK CHOP 22

Pan-fried 10 oz chop with loaded mashed potatoes, haricot vert, French fried onions and garlic cream sauce

COUPLES FILET AND LOBSTER 75

(2 serv.) 5 oz filet mignon with red wine sauce, half a lobster tail with drawn butter and lemon, roasted heirloom potatoes and seasonal vegetables

GREEK PASTA 18

Angel hair pasta tossed with spinach, artichokes, kalamata olives, bell peppers, pearl onions and basil in a garlic white wine sauce, with crumbled feta

PAN FRIED SNAPPER 23

Macadamia crusted, with pommes frites, bacon wrapped asparagus and lemon aioli

TOP SIRLOIN 23

Topped with sautéed mushrooms and shallots, with garlic roasted mashed potatoes, mixed baby vegetables and a black peppercorn sauce

DRINKS, SMALL PLATES, APPETIZERS

GRILLED AHI TUNA 26

HAPPY HOUR

Cous cous with bell peppers, green onions, water chestnuts, a spicy Thai chili sauce, finished with wasabi

Monday-Friday 4pm to close Saturday-Sunday 2pm to close Daily 4 to 6pm LIVE MUSIC

LOBSTER TAIL 50

Roasted heirloom potatoes, seasonal vegetables, with drawn butter and lemon

Wednesdays 6 to 9pm Sundays 3 to 6pm

SEAFOOD PASTA 25

DINNER

Prawns, scallops and clams with grilled artichoke hearts, roma tomatoes and pasta, tossed in a creamy pesto garnished with crispy pancetta

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

PANKO CRUSTED CAYUCOS ABALONE 30

10am to 2pm

With pommes frites, sautéed spinach, pearl onions and citrus beurre blanc

GRILLED SALMON VERACRUZ 24

Sautéed onions, jalapenos, tomatoe salsa, avocado, cilantro and saffron risotto, smoked paprika beurre blanc

PACIFIC TRIO 24

Sauteed shrimp, scallops, pan fried risotto crab cake, Brussel sprouts tossed with pancetta and roasted red pepper sauce

“THE SEA VENTURE” 27

Our signature dish of shrimp, scallops, clams, mussels, fish and spicy sausage with saffron risotto, aromatic tomato fume with toasted crostinis

P ISMO B EACH

805 805.773.3463 773 3463

SUNDAY BREAKFAST & LUNCH

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

Since 1985 RESTAURANT | NIGHT CLUB

SEASONED FRIES w/ garlic, Parmesan, truffle oil, fresh parsley SWEET POTATO FRIES w/ honey aioli ONION RINGS beer battered & golden delicious JALEPENO POPPERS cream cheese stuffed CHICKEN SUPREMES hand breaded, deep fried chicken tenders, w/ fries WINGS 6 piece served w/ sweet & spicy Chile sauce, blue cheese & lime STEAMED MUSSELS in a spicy bacon infused herbed tomato broth, served w/ toasted French bread BURGER NACHOS grass fed beef or grilled chicken, melted cheese, crispy shallots, guacamole, 1,000 island, sour cream 3 BURGER SHOTS choice of caramelized onion w/garlic aioli, cheddar or bacon cheddar SEARED AHI TACOS marinated cabbage, pico de gallo, cilantro wasabi cream sauce, house made chips TIGER SHRIMP TACOS marinated shrimp & cabbage, pico de gallo, house made chips MO|TAV TIGER SHRIMP QUESADILLA cilantro lime marinated shrimp, melted Swiss, avocado, flour tortilla

SIGNATURES

STEAK FRITES marinated flat iron steak served w/ rosemary jus, fries & garlic aioli WILD SALMON pan seared, served over roasted corn & black bean salsa w/ avocado cream MO|TAV JAMBALAYA tiger shrimp, andouille sausage, chicken over cajun style dirty rice HOUSE MADE FISH N’ CHIPS anchor steam beer battered, fries, tartar sauce TRUFFLED MAC & CHEESE white truffle oil, Parmesan, cheddar, & jack cheeses GUINNESS S.L.O. BRAISED SHORT RIBS served w/garlic mashed potatoes

SALADS | SANDWICHES

HOUSE SALAD mixed greens, tomato, cucumber, red onion, sprouts WARM SPINACH SALAD sherry vinaigrette, feta, roasted bell peppers, pine nuts CLASSIC COBB romaine lettuce, tomato, avocado, Gorgonzola, egg, grilled chicken, applewood-smoked bacon CAESAR SALAD house made Caesar dressing, romaine, croutons, Parmesan cheese, cherry tomatoes ROASTED BEET SALAD sherry vinaigrette, roasted red & golden beets, goat cheese, green apples, toasted walnuts, baby arugula PACIFIC RIM SALAD grilled chicken breast, mixed greens, cucumber, pineapple, red onion & crispy wonton strips. w/ sesame ginger dressing TEQUILA CHICKEN SOUP chicken, onions, peppers, cheddar & jack cheese, tortilla chips BLT garlic aioli, applewood smoked bacon, lettuce, tomato on toasted sourdough REUBEN Angus beef pastrami, Swiss cheese, 1000 island, rye bread

LUNCH SPECIAL ENTRÉE|SIDE|DRINK

Mon-Fri 11:30-2:30

PORTABELLA SANDWICH portabella mushroom, feta, grilled eggplant, bell peppers, basil, tomato aioli, ciabatta SLO TURKEY MELT sliced grilled smoked turkey, cucumber, avocado, sprouts, tomato & pesto aioli on grilled rye bread w/ cheddar cheese NOT YOUR MOTHER’S TUNA SANDO seared ahi tuna, grilled pineapple, avocado, cucumber & pea sprouts w/ spicy aioli on ciabatta SPICY CHICKEN CRUNCH WRAP crispy chicken tenders, spicy wing sauce, romaine lettuce, tomato & cucumber w/ranch in a warm sun dried tomato flour tortilla

BURGERS | 100% hormone free, grass fed,

sustainable local Hearst Ranch beef. We are strong supporters of local farming communities. We believe in buying & serving the highest quality ingredients available from abundant populations & take responsibility for our role in preserving a lasting diverse supply on ingredients

MO|TAV BURGER Angus beef, mozzarella, pancetta, arugula, onion compote, tomato aioli, on garlic bread OLD FASHION Angus beef, aged cheddar, lettuce, tomato, onions, pickles, garlic aioli, sesame WESTERN Angus beef, aged cheddar, applewoodsmoked bacon, onion rings, bbq sauce, ranch, sesame THE ALOHA Angus beef, Swiss cheese, grilled pineapple, red onion, teriyaki, sesame SHROOMER Angus beef, Swiss, portabella mushrooms, arugula, garlic aioli, ciabatta CAPRESE Mary’s free range chicken, mozzarella, tomato, basil leaves, garlic aioli, ciabatta POLLY DOLLY Mary’s free range chicken, avocado, sprouts, bbq, lettuce, cucumber, pepper jack, whole-wheat bun “SCHWARTZ” BE w/ YOU beef, goat cheese, jalapeño, onion rings, spinach, honey mustard, garlic bread BLACK & BLUE blackened Angus beef, caramelized onions, Danish blue cheese peppers, basil, garlic aioli, sesame GARDEN ST. veggie patty, spinach, sautéed mushrooms, feta, roasted peppers, sprouts, cilantro pesto, sourdough PASTRAMI BURGER Angus beef, pastrami, aged cheddar, pickles, honey mustard, sesame CALIFORNIA LOVE turkey burger, jack cheese, fried egg, tomato, guacamole, fries, cilantro aioli, whole wheat GRILLED CHICKEN Mary’s free range chicken, Swiss cheese, mixed greens, bell peppers, cilantro pesto, sesame COW TIPPER two Angus beef patties, aged cheddar, double bacon, lettuce, tomato, red onion, tomato aioli, sesame SANTA FE GOBBLER turkey burger, jalapeño poppers, avocado, pepper jack, mixed greens, red onion & spicy aioli, sesame THE RED DEVIL Angus beef, pepper jack, jalapeños, crispy shallots, spicy aioli, tomato, lettuce, sesame

S.L.O.’S BEST HAPPY HOUR Mon-Fri 4-6:30

MEXICAN RESTAURANT Call for Take out

805-772-5686

OPEN 10am-9pm 7 days a week

Daily Specials

breakfast, lunch and dinner

Specialties BREAKFAST QUESADILLA: A large tortilla filled with two scrambled eggs, cheese, chipotle chile, your choice of ham or bacon. Grilled and topped with guacamole & sour cream BREAKFAST BURRITO: A large tortilla filled with two scrambled eggs, potatoes, salsa, cheese and your choice of bacon or ham. Topped with sour cream and cilantro POLLO ASADO SALAD: Fresh greens topped with charbroiled chicken breast (or shrimp), cheese, olives and tomatoes. Served with choice of dressing PASTA VERDE: A large bowl of penne pasta sautéed in garlic butter and cilantro. Topped with Chile Verde (pork), Jack cheese and fresh mushrooms STEAK DIABLO: 8 oz. New York steak charbroiled and topped with Ancho chile and Pico de Gallo SALMON with MANGO SALSA: Fresh salmon charbroiled and served atop fresh cabbage, topped with delicious mango salsa ENCHILADA VERDES: Two chicken enchiladas topped with our green enchilada sauce and Jack cheese, served with rice and beans NICK’S MAHI MAHI TACOS: Two Mahi Mahi fish (wild caught) soft tacos simmered in tomatillo salsa and spices. Served with black beans, rice, guacamole, fresh cabbage & lime CARNITAS TACOS: Two soft corn tortillas filled with seasoned chunks of lean pork and tangy tomatillo salsa. Served with guacamole, rice and beans

Reservations Welcome Catering and Gift Certificates Available 2848 North Main Street Morro Bay CA Accepting Visa, Master Card, Discover & American Express

Morro Bay Chamber of Commerce Business of the Year

www.lolos.morro.menuclub.com 725 HIGUERA ST. DOWNTOWN SLO • 541-8733 WWW.MOTHERSTAVERN.COM • KID-FRIENDLY DINING

Friend us on Facebook to see our complete menu

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Blue Skye Coastal Café “Bistro on the Bay”

Food • Fun • Friends

Main Course

Starters

Breakfast, Lunch, Dinner

½ Roasted Chicken – Roasted Root Vegetables & Fingerling Potatoes, Natural Jus Grilled Pork Chop – Stone Fruit & Pecan Chutney, Wined Greens, Potato Puree New York Strip Steak – Potato Puree, Sautéed Greens and house made steak sauce Creole Shrimp n’ Grits – Tomatoes & Peppers, Creamy Polenta, Chard Pan Roasted Local Snapper – Green Lentils, Asparagus, Saffron Bread & Butter Pickles, “Roost Sauce,” Sesame bun Blue Cheese Crusted Meatloaf – Roasted Vegetables, Herb Infused Gravy, Potato Puree

Shrimp & Pork Potstickers Apple Carrot Jicama Slaw & Orange Ginger Sauce Potato Wrapped Oysters Rockefellar – Gruyere Cheese Sauce, Sauteed Spinach & Bacon Crostini’s – Roasted Artichoke & Goat Cheese Soup of the Day – Cup or Bowl

Breakfast Served All Day Open Daily From 8am

• Happy Hour 4-6pm Everyday • Featuring Local Wines & Specials Live Outdoor Entertainment on Weekends Beautiful Bay Front Location with Alfresco Dining

Made from Scratch Dishes • Kid’s Menu Fresh Seafood • Burritos & Tacos Pancakes, Benedicts, Omelettes & “THE ROCK” Vegetarian Selections • Organic Specialty Coffees Big Screen TV • Free WiFi • Dog-Friendly Patio

Salad Seared Local Albacore – Bib lettuce, Hard Boiled Egg, ,Pickled Green Beans, Avacado, Tomato, with a Citrus Herb Vinaigrette Butter Lettuce – Candied Spiced Walnuts, Apple, Blue Cheese, Creamy Herb Vinaigrette Field Green – Local Greens, Tomato, Carrot, Cucumber, Myer Lemon & Thyme Vinaigrette

Dessert Slice of Seasonal Pie A la mode Flourless Dark Chocolate Torte Pecan Carmel Sauce Mixed Berry Cobbler with whipped Cream Crème Brulee Bourbon Vanilla Bean, Caramel Crust, Fresh Fruit Cheese Plate Chef Selection of Cheese accompanied with Fruits & Nuts

New York Strip Steak

805-772-8988

Located at 699 Embarcadero, Morro Bay On the “Waterfront Walk” at Marina Square

For our complete menu, please visit www.blueskycafe.com

Hours

Breakfast Fri – Sun 7:00am – 12:00pm Lunch Everyday 11:00am – 3:00pm Dinner Thurs. – Sun 5:00pm – 8:00pm

105 Main Street ° Templeton (805) 476-6102

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

RESTAURANTS

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

LEARN MORE

Chef Charles David Paladin Wayne

ABOUT THE WINE

GLASS

UPCOMING CLASSES Introduction to Wine Industry Saturday | Nov 3 & 10 | 8:30 am – 4:30 pm

California Wine Appreciation Wednesday| Jan 9 - Feb 6 | 7:30 pm – 9:30 pm

Vineyard Practices

Saturday | Feb 2 & Feb 9 | 8:30 am – 4:30 pm

European Wine Appreciation

Wednesday | Feb 13 - Mar 13 | 7:30 pm – 9:30 pm

Say you saw it in New Times, get FREE DESSERT with your Catering order!

IN YOUR

ustom menus to suit Cyour creative fancy.

Food & wine pairings ourcing the best of local Sorganic & sustainable foods. e have a great Staff eager W to serve you and your guests.

Cooking classes

nakamuraphoto.com

Catering

by Chef Charlie (805) 975-6313

Wine Marketing

Saturday| Mar 2 -Mar 16 | 8:30 am – 1:00 pm

MORE INFO & ENROLL ONLINE:

www.continuing-ed.calpoly.edu Serving the entire Central Coast and beyond Chef Charles D. Paladin Wayne paladinwayne@tcsn.net or charles3864@att.net 8550 Suite E, El Camino Real Atascadero, CA. 93422 Better Business Bureau ·Wedding Wire.Com

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Omelettes

Chile Verde Omelette

Combinations

Our delicious breakfast combinations are served all day with your choice of home fries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffin. Substitute cottage cheese or tomatoes for an additional cost. Bacon & Eggs 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 Ham & Eggs Start your morning right with an old fashioned cut of ham steak & eggs, just the way you like them. $10.95 Corned Beef Hash & Eggs Some of the best you will ever have! We serve it up nice & crispy. $10.95 Santa Maria Style Tri-Tip & Eggs A local favorite. This cut of beef is charbroiled to perfection & served with our very own homemade salsa. $10.95 Chicken Fried Steak & Eggs Lightly breaded & fried crisp, then smothered with our homemade bacon & sausage gravy. $9.95 Linguica & Eggs Locally made, this Portuguese style sausage is very rich in smoked fl avor. A breakfast favorite that complements any egg dish. $9.95 Sausage & Eggs Three juicy pork sausage patties hot off the grill. Served with two eggs. $9.95

Sandwiches

All sandwiches are served with your choice of fresh fruit, soup, potato salad or French fries. Substitute beer-battered onion rings or a garden salad for an additional cost. Sheena’s Cordon Bleu Fried chicken tenderloins topped with grilled thin-sliced ham, melted Swiss cheese & honey mustard dressing. Served on a grilled croissant roll. $9.95 Teriyaki Chicken Grilled chicken breast topped with melted Swiss cheese, sautéed mushrooms & crisp bacon. Smothered with our own sweet teriyaki sauce. $9.95 BLTA Kay’s famous thick sliced bacon with fresh tomatoes, crisp lettuce & sliced avocado. Served on your choice of bread. $9.95 Old Chicago Grilled sliced ham & pastrami topped with coleslaw & thousand island dressing, then sandwiched between grilled rye bread. $9.95 Super Turkey Smoked turkey breast piled high with thick sliced bacon, avocado & melted cheddar cheese. Served on grilled bread or a croissant roll! $10.95

Old Chic ago

Omelettes are served all day with your choice of home fries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffin. Substitute cottage cheese or tomatoes for an additional cost. Chorizo Omelette Chorizo, onions & Ortega chiles sautéed into a light n’ fluffy omelette or scramble with melted jack & cheddar cheese. Served with avocado & sour cream on the side. $10.95 BAGS Omelette Bacon, Artichoke hearts, Garlic & Spinach are what make this a Kay’s classic. Topped with melted jack & cheddar cheese. $10.95 Kay’s Orcutt Original Diced bacon, sausage, ham, tomatoes & red onions. Topped with jack & cheddar cheese plus avocado. Served with sour cream on the side. $10.95 Chile Verde Omelette Slow-roasted pork in our homemade verde sauce. Topped with jack & cheddar cheese. $9.95 Too Much to Drink Last Night? It’s not that you had too much to drink, but rather if you can handle this one-of-a-kind omelette! Diced chicken fried steak & bacon sautéed into an omelette & topped with jack & cheddar cheese. Smothered with our sausage & bacon gravy. $10.95 MSA Omelette Mushroom, Spinach & Avocado topped with jack & cheddar cheese. $9.95 Bacon & Avocado Omelette A classic omelette with diced bacon. Topped with ripe avocado, jack & cheddar cheese. $10.95

Scrambles

Served all day with your choice of home fries, hash browns or fruit. Your choice of toast, tortillas, homemade biscuit or muffin. Substitute cottage cheese or tomatoes for an additional cost.

Country Club This triple-decker is layered with thick sliced bacon, smoked ham, sliced turkey breast, avocado, lettuce, tomatoes & your choice of bread. $11.95

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 Shannon’s Scramble Diced bacon, tomatoes, green bell peppers, red onions, spinach, Ortega chiles & artichoke hearts. Topped with jack & cheddar cheese. Sliced avocado & our homemade BBQ sauce on the side. $10.95 Garden Scramble This healthy scramble is a great mixture of green bell peppers, red onions, mushrooms, tomatoes & spinach all sautéed together. Topped with avocado, jack & cheddar cheese. $10.95 Florentine Benedict Grilled sliced tomatoes with sautéed spinach on a toasted English muffi n. Topped with two poached eggs & smothered with our dillHollandaise sauce. $10.95 Traditional Eggs Benedict Thick sliced grilled ham, tri-tip, bacon or corned beef hash piled on a toasted English muffi n with two poached eggs. Topped with our incredible dill-Hollandaise sauce. $11.95 Orcutt Hash One of our signature dishes! Diced ham, bacon & sausage combined with home-fried potatoes, melted jack & cheddar cheese then smothered with our bacon & sausage gravy. Served with two eggs on top cooked to your liking & toast on the side. $11.95 Mo’Benny Thin sliced grilled ham, two slices of bacon & chorizo piled on top of a toasted English muffi n with two poached eggs & Hollandaise sauce. $11.95

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Charbroiled Burgers

100% certified Angus ½ lb. beef patties served with lettuce, tomatoes, red onions, a pickle spear & mayonnaise on a sesame bun. Your choice of fresh fruit, soup, potato salad or French fries. Substitute beer-battered onion rings or a garden salad for an additional cost. Kay’s Basic ½ lb. Angus beef patty with all the trimmings. $8.95 Old Town Orcutt Burger A mouth watering burger charbroiled & topped with melted cheddar cheese, thick sliced bacon, avocado & our homemade BBQ sauce. Served on a grilled croissant roll. $10.95 Red Hot Western Burger This is a burger with a kick! A juicy grilled patty topped with our buffalo sauce, melted blue cheese & beer-battered onion rings. Served on a grilled sesame bun. $10.95 BBQ Bacon Burger Club We start off with a charbroiled Angus burger topped with cheddar cheese, thick sliced bacon, avocado, lettuce, tomatoes & our homemade BBQ sauce. Then we serve it as a grilled triple-decker sandwich with your choice of bread. $11.95 Red Dragon Melt What makes this patty melt so spectacular is the Red Dragon sharp cheddar cheese made with Welsh brown ale & mustard seeds. We top this sandwich off with grilled red onions & thick sliced bacon. Served on grilled sourdough. $10.95

GOURMET

Cakes & Things

Established 2000

Add seasonal fresh fruit as a topping for an additional cost. Sugar-free syrup available upon request. Belgian Waffle Prepared with fresh eggs, whole milk & a dash of vanilla. Cooked light, thick & crispy with large pockets. Served with warm syrup. $6.95 Texas Style French Toast Sliced extra thick & dipped in our original batter. Grilled golden brown & served with warm syrup. $6.95 Cinnamon Raisin French Toast This wonderful bread is served with four slices dipped in our secret egg batter. Dusted with powdered sugar. $6.95 Combo Sandwich Want more than just something sweet? Choose from Biscuits & Gravy, Belgian Waffle, French Toast or a Short Stack of Pancakes. Served with two eggs & your choice of bacon, sausage or bone-in ham steak. All served separate. $10.95 Short Stack Two large golden brown fluffy pancakes. Served with warm syrup. $6.95 Biscuits & Gravy One of our extra large biscuits halved fresh out of the oven & topped with Kay’s signature bacon & sausage gravy. $6.95

Pesto Chicken Wrap Grilled chicken, avocado, sun dried tomatoes, feta cheese, alfalfa sprouts, cucumbers & pesto all folded into a warm tortilla wrap. $10.95

Hot Soups Salads & Wraps

We use only the freshest produce & ingredients to make our salads. French bread served on request. All salads can be made into wraps. Dressing choices: Ranch, Thousand Island, Italian, Blue Cheese, Honey Mustard, Raspberry or Champagne Vinaigrette Chicken Goat Cheese Salad Grilled chicken breast on top of spinach greens, toasted almonds & crumbled feta goat cheese. With blueberries & strawberries to finish off the Central Coast’s fi nest salad. $10.95 Cobby Man Salad We start off with tri-tip & chicken on top of spinach greens, bacon, avocado, diced tomatoes, olives & our signature Red Dragon ale cheddar cheese. Served with our homemade BBQ & ranch dressing. $12.95 Ms. P’s Raspberry Apple Delight Grilled chicken on top of romaine lettuce with candied walnuts, crumbled blue cheese & thin sliced apples. $10.95 California Chicken Salad Grilled succulent chicken breast on top of romaine lettuce with bacon, diced tomatoes, jack & cheddar cheese & avocado. Served with your choice of dressing on the side. $10.95

Mon-Sat 6am-2pm · Sunday 7am-2pm | 135-A East Clark Avenue, Orcutt | 805-934-4429

Soup of the Day Our soups are made fresh daily & served with grilled French bread. Please ask your server for today’s specials. $5.95 Tri-Tip & Linguica Chili This chili is made with Santa Maria style tri-tip & local linguica which is diced & added to our amazing chili beans. Topped off with cheddar cheese & onions. Served with grilled French bread. $7.95

Banquet Facilities

Are you looking for a venue for your special event? Kay’s Country Kitchen is a great place to host large groups! Our banquet room seats up to 40 people. Please call (805) 934-4429 to reserve your date.

Patio Dining

Heated outdoor patio available for a peaceful dining experience!

KaysCountryKitchen

GOURMET

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group K AY ’ S

The first farmers’ market in San Luis Obispo County was established in 1978. This Saturday morning market is located in the World Market/Embassy Suites lot

Veggies & fruits are genuinely fresh & picked at the peak of flavor. There are many wonderful varieties simply not found in stores. Everywhere people are talking with friends, new acquaintances and farmers. Shopping at the farmers’ markets truly contributes to one’s happy, healthy lifestyle. Saturday Mornings 8:00 – 10:45am World Market/Embassy Suites lot, SLO

Saturday Afternoon 12:00 – 2:30pm City Hall Lot, Arroyo Grande

Wednesday Morning 8:30 – 11:00am Courtland & Grande, Arroyo Grande

Thursday Afternoon 2:30 – 5:00pm Spencer’s Fresh Foods lot, Morro Bay

Thursday Evening 6:10 – 9:00pm Higuera Street, SLO

(805) 544-9570 · www.slocountyfarmers.org

O R C U T T

C O U N T RY

K I T C H E N

An American Classic in Orcutt BY KATHY MARCKS HARDESTY

Country Kitchen has become the heart rends come and go in the world and soul of Old Orcutt. of fashion and restaurants, but Because the eatery continues to there’s one style of cooking that evolve, Kay updates the menu to keep never grows old, classic Americana. her clientele satisfied. She’s more than The epitome of that American favorite willing to mix and match foods to create is found at Kay’s Country Kitchen in the perfect meal for her customers. Orcutt, where they’ve been keeping Besides the old favorites of combination locals happy seven days a week breakfasts, omelets, pancakes, and since 1981. After 32-years, it’s still the hearty burgers, Kay added some very favorite of locals for meeting over a popular treats: Orcutt hash, their cup of coffee or enjoying a rock solid breakfast or lunch. It’s the comfortable signature dish that’s nearly big enough for two people, features ham, linguica, kind of eatery that Santa Maria wine country visitors wish they could find for bacon, and sausage with home-fried red potatoes, topped with jack and a hearty breakfast before heading off cheddar cheeses, bacon n’ sausage to the local wine trails. gravy, and two eggs fried to order with Family owned and operated, it’s a side of toast; and the Red Dragon owned by KayLynn Flagg who bought sharp cheddar cheese melt with Welsh the popular café in 2000. Located in brown ale and mustard seeds atop a Olde Town Orcutt, it’s a great place sirloin burger with grilled red onions to start the morning before work, or and bacon served on grilled sourdough. visiting Santa Maria Valley’s popular The charismatic Kay has been wine tasting rooms which are fairly popular with her customers since close by. Kay started working there as she started waiting a part-time waitress and tables there, as have fell in love with the sweet her children who work place. She seized the Kay’s Orcutt weekends: “I’ve always opportunity to become a Country Kitchen loved coming here and I restaurateur when, “The spend my working hours gentleman who owned it 127 E. Clark Ave. doing what I love most.” offered to sell it to me.” Orcutt She continually strives to The quaint café was tiny ensure everything from at first, and as business 934-4429 the food to the service grew she often opened and the prices meet her the door to a queue of regulars waiting for guest’s needs: “You might tables. “I’m a hometown girl, I grew pay a bit more than you would at some up here,” explained Kay. “When the of the other restaurants, but we give people next door said they’d sell me you a lot better food for the price.” their property, I expanded.” She had She also offers banquet services, and the building restored to its original thanks to moderate temperatures décor, era 1904. “It’s a hometown nearly year round there’s patio dining. restaurant with mid-Western flair. The Kay concluded, “We want to make restaurant has continued to flourish sure your experience is going to and it has been a sweet love affair for make you think you don’t want to dine me.” Under the direction of Kay, the anywhere else.”

F E A T U R E D

R E S T A U R A N T

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

GOURMET

ENCHILADAS MEXICANAS three chicken enchiladas smothered with our special sauce, topped with sour cream, served with our own delicious potatoes CHILE RELLENOS a house specialty- 2 fresh, long green chiles, stuffed with cheese, batter-dipped and fried golden brown, topped with special salsa and served with rice & beans COMBO GRANDE chile relleno, enchilada de carne, taco de pollo, served with rice & beans ENCHILADA SUISAS two chicken enchiladas covered with green tomatillo sauce and topped with sour cream served with rice & beans ENCHILADAS DE CAMARON two shrimp enchiladas topped with salsa, cheese and sour cream, served with rice & beans

MENUDO and POZOLE SERVED DAILY! A CENTRAL COAST TRADITION FOR 3 GENERATIONS!

O PATI NG I DINN BLE! ILA AVA

Pre-order our award winning salsa by the ½ gallon for your next family BBQ or event!

Santa Maria 110 S.Lincoln St. Ste 106

925-2841

Mon – Fri 8am-9pm

Sat & Sun 7am-9pm

GOURMET

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Tasting Room Hours

G ourmet F ood & W ine T asting Local boutique wines. Taste before you buy. Unique Gifts Home Décor Accessories for the Wine Country Lifestyle Picnic Indulgences Elegant Gift Baskets

Friday, Saturday, & Sunday 11pm - 5pm or by appointment.

Bacchanalian Weekend October 19-21

Friday Fête - October 19 Bacchanalian Golf - October 20 Dinner Under the Stars - October 20 Sunday Brunch - October 21

Join us for an unforgettable wine country shopping experience

July - December: 10-8 daily, 10-10 Fri and Sat. January-June: 10-5 Daily, 10-10 Fri and Sat. We are Cambria’s nightlife! Located in the East Village of Cambria 4056 Burton Drive, Cambria • (800) 446.7505

www.fermentations.com

www.silverhorse.com/calendar for more event info

(805) 467-WINE (9463)

www.SilverHorse.com

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

Visit our wine center to try our

new Highlands Bench Chardonnay and Pinot Noir. Discover the flavor expressed from the highly revered Santa Lucia Highlands vineyards.

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

WINE

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group K E N N E T H

A DDA MO

V O L K

V I N E Y A R D S

Tasting Room and Bistro njoy great food and wonderful wines in a relaxed atmosphere.

APPETIZERS • SALADS • SANDWICHES HOMEM ADE ENTRÉES • DESSERTS To Go Orders Available

We also offer: Catering, Wine Dinners, Banquet Facilities, Weddings & Corporate Parties

Live Music Each Wednesday

Kenneth Volk

Kenneth Volk Vineyards–A Diverse Portfolio BY KATHY MARCKS HARDESTY

Liz Addamo, Proprietor

Herbed Crusted Salmon Salad

Filet on Mixed greens with our Addamo Chardonnay Mango Vinaigrette $11.95

Homemade Lasagna

Our famous homemade lasagna also known as “the usual,” this dish is a must-try $10.95

A DDA MO BISTRO & WINE BAR 937-6400

400 East Clark Ave. Ste. A, Old Orcutt Voted Best Tasting Room 6 Years Straight! Tuesday – Saturday 11am - 9pm Sunday 11am-7pm

www.addamos.com

here are few wineries in the world growing regions. Recently, they bottled that produce as broad a range the first Albarino to be grown and of wine varieties as can Kenneth produced in the Santa Maria Valley. Volk Vineyards. Where else can one Grown at Riverbench Vineyard, this enjoy wines made from Aglianico, Albarino comes from a neighboring Albarino, Blaufränkisch, Touriga vineyard across the river from KVV. A Nacional, Negrette, Cabernet Pfeffer, delicious, aromatic white grape, Albarino Torrontes, Malvasia Bianca, Verdelho, was originally grown in the Galicia region old vine Mourvédre, Zinfandel, topof northwestern Spain. shelf Burgundy and Bordeaux grape Among KVV’s newest wine releases varieties, and more at one winery? are the 2009 single-vineyard Pinot Noirs “We may not be the best at what we from the Bien Nacido, Sierra Madre, do but we are certainly the only ones and Garey Ranch Vineyards of the Santa who do what we do,” owner and director Maria Valley, and the Enz Vineyard of of winemaking, Ken Volk, said candidly. Lime Kiln Valley. “The 2009 vintage was “I love the diversity of wine and with over a great one for Pinot Noir and each of 3,000 varieties of wine grapes it seems these wines displays the unique flavors silly that the American marketplace is and aromas of these distinguished dominated by only a handful of them. I properties,” Ken noted. really enjoy introducing people to new KVV features a scenic winery and grape varieties and flavors.” tasting room in Tepusquet Canyon, After 33 vintages of making wine on and has a second Kenneth Volk satellite the Central Coast, Ken has watched the tasting room in Paso Robles on Highway region grow from obscurity to becoming 46 West. Visitors to the Paso Robles a major player in the global tasting room can enjoy fine wine market. Starting the wines of both Kenneth with Wild Horse in Paso Volk Vineyards and Lone Kenneth Volk Robles, which he sold to Madrone in this beautiful, Vineyards establish Kenneth Volk rustic garden setting. 5230 Tepusquet Rd. Vineyards, Ken has always The friendly staff Santa Maria Valley sought out top vineyards in and intriguing wines made 938-7896 the finest regions for each at Kenneth Volk makes 2485 Hwy 46 West grape variety he produces. visiting one of its tasting Paso Robles Hardly surprising, Ken rooms an entirely enjoyable 237-7896 couldn’t imagine trying to experience for sampling make all of his wines from a both mainstream and single appellation. heirloom grape varieties. Kenneth Volk Vineyards (KVV) is based In addition to its tasting rooms, KVV in the Santa Maria Valley where it grows offers the Cellar Door Club: the only winegrapes in its estate vineyard. Ken web-based, interactive wine club that also leases and farms the Enz Vineyard allows members to select the wines that in the Lime Kiln Valley appellation, and they want to receive versus a mandatory custom-farmed acreage at the Pomar prefix of wines. Regardless of whether Junction Vineyard in Paso Robles. it’s in the vineyard, the cellar or online, Additionally, Ken purchases fruit from KVV has always been innovative in the some of the finest vineyards throughout tradition of fine winemaking. the Central Coast’s renowned wine

F E A T U R E D

W I N E R Y

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

WINE

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MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

WINE

O P O L O

TASTING ROOM

Open 10 – 5 PM

Wine tasting daily in our tasting room. Ask for a tour of the barrel room to learn more about our winemaking.

Photo: Steve E. Miller

Rick Quinn and Dave Nichols

Good Times for All at Opolo

Nearly all of Opolo wines are iscovering Opolo Vineyards estate vintages, meaning that they is to uncover a place where are vinted from grapes grown by the passion to create an the winery. The central operation unforgettable experience and offer comprises 98 rolling Westside acres outstanding customer service is in as idyllic a setting as the beautiful equally important as crafting wines that Paso Robles area offers. The climate continually sell out and are now being here owes a great debt to the nearby savored by thousands of wine lovers all Pacific Ocean. The cooling effect over the United States. of the marine layer accounts for The team at Opolo Vineyards – the name is from a sassy rose made on the temperature swings – the diurnal range – that can be as great as 50 Dalmatian Coast, a nod to co-owner degrees from afternoon highs to Rick Quinn’s Serbian heritage – are morning lows. The sudden drop warm, passionate and down-to-earth. in temperature at night preserves They strive to “take the snobiness” the balance of natural acids in the out of wine tasting. Intimidation is grape. The result is well balanced, unheard of and the tasting room feels appealing wines. a bit like home. Generally about 10 degrees warmer On the weekends, the barbeque is than the Westside vineyards, Opolo going full-tilt, cranking out Opolo’s also grows wine grapes on 200 East famous Cevapcici, a special side acres in Paso. The contrast Yugoslav sausage or Pizzas from in climate and soil between their the wood fire pizza oven, made from East side and West scratch; all paired with side vineyards enables their fabulous wines. Opolo Opolo to produce 30 Hospitality is key here, Vineyards different wines, growing and everyone thoroughly 7110 Vineyard Drive each variety of grapes enjoys a good time. Paso Robles within the environment On a hilltop that it desires. With varieties commands a striking view 238-9593 from each vineyard of the surrounding hills, a www.opolo.com in Paso Robles they huge tent is erected each are provided grapes fall for the Harvest Festival. that exhibit the finest It’s an unforgettable event. characteristics of the terroir in which The air is filled with the succulent they’re grown. aroma of whole roasted lamb, taste Opolo Vineyards features an buds come alive to the nuances of Opolo wines, and the adventurous take exceptional lineup of single varietals such as Cabernet Sauvignon, off their shoes, roll up their pant legs Zinfandel, Petite Sirah, Petit Verdot, and have a go at crushing grapes “I and many others, as well as stellar Love Lucy” style. The dedication to customer service at signature blends. Opolo Vineyards is equally reflected in their wines.

F E A T U R E D

W I N E R Y

Learn About Wine! RESERVE TASTING IN OUR GREEN ROOM Learn about our Reserve wines in the private setting of our Green Room along with barrel tasting and winery tour. Enjoy each wine paired with local provisions from the Central Coast. Two hours. By appointment.

TOUR, TASTE, AND TAILGATE IN THE VINEYARDS See first-hand the landscape, vineyard practices, and terroir that sets apart our Vineyards. Taste our wines at the source followed by a tailgate picnic of artisanal cheese and meats in the vineyard. Transportation included. Two hours. By appointment.

UPCOMING SEMINARS JEWELS FROM THE ADELAIDA CELLAR with Wine Educator, Tony Hermann

11:00 AM to 1:00 PM Sun, Oct 14, 2012 Taste a rare selection of wines aged to perfection from the Adelaida Cellars. Starting with wines from 1995, taste ten wines along with Chef Jeffry Wiesinger’s appetizer pairings. Reservations required. Limited to 36 people. $65/ $52 Club

BARREL AGING SEMINAR AND TASTING

11:00 AM to 1:00 PM Sun, Nov 11, 2012 Venue: Adelaida Cellars An in depth explanation of the Adelaida barrel aging program followed by a vertical tasting of Reserve Syrah. Reservations required. Limited to 36 people. $45/$36 Club

FOR RESERVATIONS CALL

800.676.1232 or email wines@adelaida.com www.adelaida.com

WINE

MENUS • Fall/Winter 2012-2013 • newtimesslo.com/menus • New Times Media Group

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Addamo Tasting Room & Bistro

A DDA MO

Winner of “Best” Tasting Room, Local Red and White Wine for six BISTRO & WINE BAR years in a row. Located in Old-Town Orcutt, the Addamo Bistro and Wine Bar has so much to offer for the wine enthusiast. Delicious wines, great food and a large assortment of wine-related retail items. Kid Friendly! Join us any Thursday thru Saturday 11am-9pm or Sunday 11am-7pm. We’re closed Monday. 400 E. Clark Ave, Suite A, Orcutt, 805-937-6400 www.addamos.com

CORE wine company

Come meet the owner/winemakers! CORE wine company was started in 2001 by husband/wife team, Dave and Becky Corey with a focus on rhone blends featuring Mourvedre and Grenache. They now work with 13 varietals and are producing approximately 4500 cases per year. Wines that the couple pours in their tasting room, include a wide selection from all four labels including CORE, C3, Turchi and Kuyam. 145 S. Gray St. Suite #103 805.937.1600 · www.corewine.com. Open: Weds - Thurs 1pm-6pm, Fri 1pm-8pm, Sat 12pm-6pm & Sun 12am-5pm (Hours subject to change)

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. Ph 805.938.7896 Fax 805.938-1324 www.volkwines.com Info@volkwines.com Open daily 10:30 to 4:30.

Lucas & Lewellen Vineyards

Lucas & Lewellen Vineyards is a small familyowned 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. Located at 1645 Copenhagen Drive in Solvang, CA. Open daily from 11am to 5:30pm and Fri & Sat til 9pm in the Summer. 805-686-9336 · www.LLwine.com

Santa Ynez 154

HWY

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. er Rd

Palm

Tepusquet Rd.

In Northern Santa Barbara County

Lucia’s Wine Co.

Solvang

Lucia’sWine Co.

Welcome to Old Town Orcutt and the NEW wine tasting room in the area! Ben and Lucy Gonzales are happy to present their Santa Maria Valley wines to you at 125 E.Clark Ave. We have 3 whites and 3 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. We have entertainment on Fridays and Saturdays. Phone 332-3080

McKeon-Phillips Winery

McKeon-Phillips Winery is the best-kept secret in Santa Barbara County. Nestled quietly away in the Vintner’s Plaza in Santa Maria, California. We have been producing increasingly outstanding, award winning, handcrafted and unique wines since 1982. At McKeon-Phillips Winery we have a simple philosophy. We want everyone to enjoy the best bottle of wine possible at a price that is reasonable and affordable. We want our tasting room to be an experience, one of education and pleasure, one that will leave a lasting impression on each person who walks through our doors. 2115 So. Blosser Road, Ste 114 Santa Maria, CA 93458 (805)928-3025 Fax: (805)928-0902 www.mckeonphillipswinery.com Open: Thursday-Monday 11:30am to 5:30 pm Tuesday and Wednesday by appt

Old Town Market

Your Old Town Market carries hundreds of varietals from more than 100 local wineries including Rancho Sisquoc, Cambria, Byron, Justin, Qupe, Foxen, Kenneth Volk and Bridlewood, to name a few. We also specialize in hard to find boutique wineries such as Sobriquet, William James and Flying Goat. Sample your favorite wine or meet the winemaker at our Saturday evening wine tastings, every Saturday night from 5:00 to 8:30 pm. Expect great prices as well along with an award winning deli and groceries. Whatever your wine taste or budget, storeowner Mark Steller will personally recommend the best wine for your needs. Give us a try; you’ll be glad you did. Open Mon-Sat 7am-9pm, Sun 8am-8pm. 405 E. Clark Avenue, Old Orcutt • 937-5619 • www.oldtownmarket.net

Sierra Madre Vineyard

Visit Sierra Madre Vineyard, and expect something different. Allow us to take you into the vines and show you all the attributes that make our site so perfect for growing world-class Pinot Noir and Chardonnay. Our rich history started in 1971, and we’re proud to be one of the oldest vineyards in the Santa Maria Valley. We’re also proud to be SIP (Sustainability in Practice) Certified, and know that our efforts to grow our grapes with our environment and workers at the forefront of our decision making is important. We’re just 4 miles from Hwy 101 and are currently available by appointment (with open appts Fri and Sat). Give us a call and schedule your visit today 805-922-3100. 2570 Prell Rd, Santa Maria, CA 93454. www.SierraMadreVineyard.com

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WINE

M ARK YOUR CALENDARS FOR:

FRI-SUN OCTOBER 19-21, 2012

Harvest Fest at Eberle Winery

featuring live music, bbq, and fun with the Executive Chef of the Playboy Mansion.

SAT & SUN OCTOBER 27-28, 2012

Haunted Caves at Eberle Winery, 5pm-9pm

SATURDAY, DECEMBER 1, 2012

Black Tie Holiday Dinner in the Caves

FRIDAY, DECEMBER 7, 2012

Grilled Cheese Sandwiches & Wine Pairing

SATURDAY, DECEMBER 8, 2012

Holiday Open House

SATURDAY, FEBRUARY 9, 2013

Black Tie Valentine’s Dinner in the Caves

APRIL 13-20, 2013

Ama Waterways Danube River Cruise

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

www.eberlewinery.com

WINE

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Broken Earth Winery

Broken Earth Winery produces unique wines that are Estate grown, harvested & bottled in Paso Robles. Winemaker Chris Cameron’s philosophy is to utilize small winemaking practices on a larger scale & deliver food-friendly wines with true varietal definition. We are a customer-focused team proudly representing Paso Robles & committed to continuing to bolster the highquality reputation of Paso Robles wines. Open daily. ph: 805.239.2562 www.brokenearthwinery.com

Calcareous Vineyard

Savor a taste of old California at our west side Paso Robles vineyard located at the corner of Vineyard Drive and Adelaida Road. Wine tasting Daily 11am-5pm 8910 Adelaida Rd. Paso Robles. 805-226-9455 www.halterranch.com

Castoro Cellars

“Dam Fine Wines” Discover why we say so! Stroll up our 100ft. long grape arbor and enjoy great tasting cabs, Zins, Syrah, Chardonnay and more. Browse our unique gifts, wine and gourmet accessories. Picnic area and art gallery. 1315 N. Bethel Rd, Templeton (805) 238-0725 or (888) dam-fine. Open daily 10-5:30 www.castorocellars.com.

Cayucos Cellars

Chronic Cellars Winery

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

Kiler Ridge Olive Farm

Add olive oil tasting to your winery tour! Kiler Ridge Olive Farm produces award-winning extra virgin olive oils, made from estate-grown olives. Sample Tuscan-style olive oil and food pairings while enjoying panoramic views of Westside Paso Robles orchards and vineyards. Tour environmentally sustainable frantoio and olive mill. 1111 Kiler Canyon Road, only 2 miles from downtown Paso Robles. We are staffed for tours and tasting Thurs - Mon 11AM - 6PM. 805-400-1439. Visit www.kilerridge.com

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. Hang out in a cozy booth by the fireplace while you and your friends play some pool or picnic outside under our covered patio. Open Daily 11:30am-5:30pm. 2020 Nacimiento Lake Dr., Paso Robles (805) 237-7848 www.chroniccellars.com

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 adjacent to the Lone Madrone Tasting Room at 2485 Highway 46 West, Paso Robles. Open daily 10:30am-5:00pm. Phone: 805.237.7896.

Cayucos Cellars is a small winery with a family workforce located in the coastal hills above Cayucos. As the winery is on a working ranch, we felt it prudent to place the tasting room in town to prevent anyone from being flattened by a tractor. Come enjoy our fine wines at our beautiful seaside tasting room in Downtown Cayucos, and learn about why we revere the wild yeast. Open daily 11am – 5:30pm. Closed Tuesdays. 131 N. Ocean Ave. Downtown Cayucos (805) 995-3036 www.cayucoscellars.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. Open daily 10-5 pm. Airport Road off Highway 46. 6169 Airport Road, Paso Robles, CA (805) 239-8900 jlohr.com

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. 3430 Peachy Canyon Road,Paso Robles, CA. 93446 805-239-0289 · www.calcareous.com · Food and Wine Pairings Sat and Sun 12-3

Halter Ranch Vineyard

Mitchella Vineyard & Winery

Mitchella is a family owned estate vineyard and winery located on the eastside of Paso Robles, sitting a top the Huerhuero Creek Bench. Darren and Angela Mitchell are committed to making small lots of premium handcrafted Paso Robles wines and believe it starts by attentively cultivating wine in the vineyard. The tasting room, just off Mill Road, is nestled amongst the vines and offers breathtaking views of Paso Robles. “Life is an Adventure, Drink Wine” Open Thurs. - Sun., 12–5 pm · 2525 Mitchell Ranch Way, Paso Robles, CA · (805) 239-8555 · www.mitchella.com

Rotta Winery

Founded in 1908, Rotta is the oldest remaining familyowned winery in SLO County. Mike Giubbini, grandson of the original owner,is carrying onward 100 years of tradition. Come by the historic winery and try our awardwinning wines including the Black Monukka dessert wine! Rotta is the only winery to produce a wine using the Black Monukka grapes; it tastes like Crème Brule in a bottle! Open daily 10:30-5:30. 250 Winery Rd. Templeton, CA. 805-239-0510 www.rottawinery.com

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Wine Tasting

WINE

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PASO ROBLES

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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 handcrafted ultra-premium wines, exclusive to the tasting room, wines include: the Viognier, Syrah, GSM, Diosa Blanc and Diosa Rhone-wines along with our popular Cabernet Sauvignon, the majestic Sentio blend and a delicious NV Port. Enjoy a picnic on the picturesque grounds, stay at our nine guest room inn or join our Executive Chef for an Epicurean Experience. 2175 W. Arbor Rd., Paso Robles, CA 93446 · 805.227.1365, www.summerwoodwine.com

Villa San-Juliette Vinyard & Winery

Villa San-Juliette is the creation of executive television producers Nigel Lythgoe and Ken Warwick, most noted for several smash-hit primetime shows including “American Idol” and “So You Think You Can Dance.” Located in the Paso Robles wine region of California, Villa San Juliette boasts 132 acres of beautiful vineyards with a spectacular array of estate-grown wines, meticulously crafted by acclaimed winemaker, Adam LaZarre. Tasting room hours: 11am-5pm Daily 6385 Cross Canyons Rd. San Miguel, CA 93451 (805) 467-0014 villasanjuliette.com

Vista Del Rey Vineyards

Open most Sundays 11-5, special event weekends & weekdays by appointment. Get off the beaten path and experience the many styles of Zinfandel, Barbera & more, while enjoying the panoramic view of the Santa Lucia Mountains from this acclaimed dry-farmed vineyard. Gourmet food products, barrel products, 36° olive oils & private label goodies available. 7340 Drake Road, Paso Robles (805) 467-2138.

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

WINE

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E A R T H

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Broken Earth Winery Winemaker Chris Cameron with Vineyard Manager Tony Domingos.

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Committed and passionate about all aso Robleâ&#x20AC;&#x2122;s newest winery, Broken Earth produces all of their wines from aspects of winegrowing and winemaking, their Rancho Tierra Rejada Vineyard. Cameron has made wine in his native The Spanish name, which translates as Australia, as well as Italy, France, Turkey, â&#x20AC;&#x153;land of worked earth,â&#x20AC;? was the original and California. He earned the award name of the 2,500-acre ranch when it for Best Merlot Worldwide at the was planted with 520-acres of grapevines International Wine & Spirit Competition in 1973. One of the first commercial in London, and won Australiaâ&#x20AC;&#x2122;s highly vineyards in the region, its premium respected Jimmy Watson Memorial winegrapes were sold to Napa Valley Trophy for his winemaking. A believer wineries. Today those premium grapes in minimalist intervention, he believes are in the hands of an internationally wines are inherently dependent on experienced winemaker, Chris Cameron. the vineyard and should translate from The vineyard, purchased in 2006, has whatâ&#x20AC;&#x2122;s on the vine to the bottle. His recently been planted with an extra wines accurately reflect the varietal style 200-acres of winegrapes, including and the region in which itâ&#x20AC;&#x2122;s grown. And Vermentino, Verdelho, Cabernet that has earned him outstanding scores Sauvignon, and Malbec. Broken Earth from wine critics worldwide. Winery is committed to sustainable There are two very unique aspects at farming and bolstering the premium Broken Earth Winery: You can become quality reputation of Paso Robles. a winemaker, under the guidance of a Using small winemaking practices on a master, and be involved in the winemaking larger scale, Cameron makes wines that process as little or as much as you want; or express true varietal definition and are you can purchase finished wines with your food friendly. Broken Earth tasting room, own uniquely designed label. No matter easily found alongside how intricate the label, be Hwy. 46 East, is open daily. it original art or an intricate There youâ&#x20AC;&#x2122;ll enjoy his wines cut that can be amazingly Broken Earth under several labels like his delicate and lacey, they can Winery delicious Pull Chardonnay produce one, a thousand, and the Quadrant Rhone or more labels depending 5625 Hwy. 46 East style blend which earned on your need. The varietals Paso Robles five gold medals and was offered for the personally judged best of class. Thereâ&#x20AC;&#x2122;s labeled wines, from the 239-2562 a style of wine for every wine delicious Pull series, aficionado. Their various include Cabernet, Merlot, labels, named Pull, Triptych, Cabernet-Merlot blend, or Shimmin Canyon, and Quadrant focus Chardonnay. Only $25 per bottle, and they on different wine varieties or blends. discount volume purchases. Despite high quality standards he makes â&#x20AC;&#x153;Our philosophy is educating wines that offer consistently excellent everyone. We put our staff through quality for the price. He and his wife technical tastings,â&#x20AC;? said Cameron, Ursula have many plans for upgrading an experienced international wine the tasting room with renovations that judge. â&#x20AC;&#x153;And we have chef Jeffrey Scott will begin this fall. conducting educational food and wine Cameron moved to Paso Robles in tastings for the public.â&#x20AC;? All of which 2007, but heâ&#x20AC;&#x2122;s hardly new to the wine makes Broken Earth an experience you industry after working over 30 vintages. wonâ&#x20AC;&#x2122;t want to miss.

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WINE

Experience WINE COUNTRY LIKE NEVER BEFORE

What happens when you bring together two men who have known nothing but success and a winemaker who has only known greatness? VILLA SAN -JULIETTE WINERY & TASTING ROOM NOW OPEN DAILY 11AM – 5PM 6385 CROSS CANYONS ROAD SAN MIGUEL, CA 93451 805 467 0014 | VILLASANJULIETTE.COM

Ken Warwick and Nigel Lythgoe, Proprietors Adam LaZarre, Winemaker

WINE

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C E L L A R S

Home of JanKris, Ben Hogan & Nova Vita Wines BY VERIS CELLARS

Picnic Area & Bocce Courts

arm hospitality, picturesque to his talent and achievements. With labels landscape and delectable wines are bearing famous images of the golfer, Ben prominent reasons why Paso Robles Hogan Wines were instantly championed by has become recognized as one of California’s Calloway Golf, and by the golfing community premier wine destinations, and a visit to the as a whole. Whether it is the delicious, awardarea’s most photographed winery property winning Tribute Series, or one of several elite will not disappoint. wine collections, each individually numbered Nestled on the Westside of Paso Robles, and bearing a certificate of authenticity, each in the renowned Templeton Gap, Veris bottle beautifully depicts and commemorates Cellars welcomes guests with lush gardens, Mr. Hogan. Two vintages later, it is entirely a friendly ambiance, unparalleled vineyard safe to say that Ben Hogan wines have found a views, exceptional wines, and a driving place in the heart of wine aficionados and golf range. A driving range, you say?! Certainly! enthusiasts alike. And the bonus…you’ve got Allow us to explain our story… it…our very own Ben Hogan driving range, Veris Cellars, named for “Spring” or where guests of Veris Cellars are invited to tee the “Produce of Spring” was formed in off into one of our stunning estate vineyards. 2008, when a local entrepreneur and wine Enter Veris Cellars’ third and final brand, enthusiast, Matthew Talbert, purchased the Nova Vita, or “new life.” Produced from the property from the winery’s original founders. harvest of Veris Cellars’ most premium estate Established in 1990, the winery was just one vineyard, this limited production, high-end of 18 commercial wineries in Paso Robles. brand is available exclusively in the Tasting With careful respect for the property’s Room. From a traditional Grenache Rosé to time-honored traditions, Matthew a bold and sensuous Petit Verdot, each of the enlisted the assistance of world-renowned Nova Vita wines have been hand-crafted with winemaker, Chris Cameron to translate his excellence in mind, delighting even the most vision of producing “world class wines” discerning of palates. while maintaining the level of individual With over 200 acres making up the customer attention that he felt was one Veris estate, varietals such as Grenache, of the Paso Robles region’s Tempranillo, Petit Verdot, greatest assets. Together Pinot Noir, Syrah, Petite with a team of dedicated Syrah, Sangiovese, Zinfandel, individuals, each an expert in Cabernet Sauvignon, Veris Cellars his/her respective fields, all Chardonnay, Viognier and parties collaborated to take several Port varietals flourish 1266 N. Bethel Road Veris Cellars to the next level. in the limestone rich soils and Paso Robles Beginning with the original sun-kissed slopes. brand, JanKris, the team Visit Paso Robles’ 805-434-0319 worked to convey quality, premier wine tasting www.veriscellars.com commitment, passion and destination, and create your a minimalist-intervention own experience. Gather winemaking approach into around our tasting bar in our each bottle. With a new look and new newly renovated, historical Victorian home. label, depicting the property’s historic 1892 Enjoy a glass of wine amidst our enchanting Victorian home, the brand was ready for its rose gardens. Feeling more adventurous? reintroduction, and to rave reviews. Unwind with a bucket of golf balls on our By the end of 2008, a second label was Ben Hogan Driving range. And if you’re in in the works, and what began as an offhand the mood for something extravagant, be conversation in a town car, soon solidified into sure to join us for one of our many elaborate Veris Cellars’ second major venture. Centered winery events. Regardless of when you on “the greatest golfer of all time,” and “an choose to visit, we promise a warm welcome, individual that worked harder than anyone a generous selection of award-winning wines at his trade,” the legend, Ben Hogan, would to suit your taste, and a one-of-a-kind wine soon have a premium wine line dedicated tasting experience.

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Visit Kenneth Volk Vineyards y on the Santa Maria Valley Wine Trail

for one of the most Visit Kenneth Volk Vineyards on the Santa Maria Valley Wine Trail extensive portfolios of wines for one of the most produced pro r du ro d ced on the t e Centr th Central tra tr ral Co C Coast. ast ast. extensive portfolios of wines produced on the Central Coast.

{ FEATURING } { FEATURING } heirloom varietals;

Limited production

Cabernet Pfeffer, Verdelho, Mourvedre, Limited production heirloom varietals; Torrontes, Albariño, Malvasia Bianca, Cabernet Pfeffer, Negrette, Verdelho Chardonnay and Pinot Noir from the Santa Maria Valley Chardonnay and Pinot Noir from the Santa Maria Valley Cabernet and Merlot from Paso Robles Cabernet and Merlot from Paso Robles VISIT ONLINE

{ } { www.VolkWines.com VISIT ONLINE } www.VolkWines.com

Paso Robles Tasting Room Santa Maria Tasting Room 2485 46 West 5230Hwy Tepusquet Road PasoSanta Robles, California Maria, California93446 93454 805.938.7896 805.237.7896

Tasting Room Open 10:30 - 4:30 Daily Tasting Room Open 10:30 am am - 5:00 pmpm Daily

Santa Maria Tasting Room Paso Robles Tasting Room 5230 Tepusquet Road 2485 Hwy 46 West Santa PasoMaria, Robles,California CA 9344693454

805.938.7896 805.237.7896

Tasting Room Open 10:30 - 4:30 Daily Tasting Room Open 10:30 amam - 5:00 pmpm Daily

Follow Floyd to Wild Horse Winery!

Eurek

101

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Vineyard Dr. let o

n Rd.

Wild Wine Horse ry Ct .

Open 7 Days A Week Tasting & Retail Sales 11:00-5:00pm Home of award-winning Pinot Noirs and unique varietals.

Wild Horse Winery

Floyd The Llama

1437 Wild Horse Winery Ct. Templeton, 805-788-6310 路 wildhorsewinery.com Exit Vineyard Rd, Go East, Right On Templeton Rd.