Piadina

Chef Ryan Fancher

lFOCUS ON FARE: Food clearly is the core of the Piadina plan. Pizzas veer sharply from the traditional offerings and explore the unusual and surprisingly delicious: a blue cheese and Brussels sprout pizza; smoked salmon and caviar pizza featuring dill creme fraîche and chives; Maui Wowie offers the zing with pickled jalapeños.

“It’s just a fun place to come, have some local wines and beer, great cocktails and local food made from scratch,” Fancher said.

Piadina Restaurant

DINNER, DRINKS & DELICIOUSNESS

With proud Italian ownership, a Mediterranean menu may have seemed an obvious choice for Piadina at Hotel SLO, but Chef Ryan Fancher had a different vision. The result is fun, festive and found only at open, airy Piadina.

877 PALM STREET, SAN LUIS OBISPO • 805.234.9969 • PIADINASLO.COM

lSUBTLETY WINS THE DAY:

Asparagus Fritti undersells itself. The delicately prepared, corn-meal-encrusted treat offers subtle curry hints, and pairs nicely with a Chamisal Chardonnay.

Bautista Farms Mixed Greens salad is highlighted with Chavez Family Farms strawberries and Laura Chanel goat cheese croquettes so mildly tangy even the staunchest goat cheese nonbelievers may be converted into swiping up every last morsel of the decorative cheesy rosettes.

lGO FOR THE DRINKS, STAY

FOR THE FOOD: In a bar-heavy town rife with Italian eateries, Piadina’s menu offerings are pleasant accompaniments to a fully stocked bar, deep wine and beer menus, and live music all served in a town square atmosphere.