8 • MENUS FALL/WINTER 2024-25
NEW TIMES MEDIA GROUP • www.newtimesslo.com/menus/
FEATURED RESTAURANT
PARCHETTO
of S A N A N T O N I O W I N E R Y PA S O
RO B L E S
Maddalena BISTRO
Open FOR BRUNCH Daily & MORE CLASSICS
To-Go Catering options available
HOST YOUR
Private Event
T H E PERFEC T S PAC E F O R YOUR SPECI AL O CC A S IO N
EXPERIENCE
Guided Tastings
TA S T E O UR RI CH L E GAC Y A N D S I P O UR F INE S T S E L EC T IO N S
2610 BUENA V I S TA DR I V E PA SO ROBLE S, C A 93446 8 05. 226. 2600 SA NA N TO N I OW I N ERY. CO M
Comfortable contemporary
S
By Kate Barlow
tep into two eras at once when dining at Parchetto, a new fine dining establishment that blends 1900’s style cuisines and cocktails with a modern and elegant atmosphere. Meaning “little park” in Italian, Parchetto pays homage to the Paso Robles City Park, a space that Managing Owner and Sommelier Carole MacDonal and her husband, Executive Chef Santo MacDonal gravitated towards when arriving in Paso Robles 16 years ago. “The park was our central focus. We went to a lot of the events there, we hung out there, and it was always something in the back of our minds,” Carole MacDonal said. Sister to the Italian Il Cortile Ristorante, MacDonal said once they moved into the building located at 1234 Park St., Parchetto turned into an unexpected nostalgic and 1940’s-like space. “As it started to evolve, it was almost like it spoke to us,” she said. “The lighting is very reminiscent of an old chop house in New York, and so it kind of dictated what we were going to do here.” Go back in time and order a classic cocktail from the 106-year-old bar—maybe the Water Lily made from gin, creme de violette, orange liquor, and fresh lemon juice, or a Grasshopper, an after-dinner drink that’s minty and sweet. A lot of places are creating complicated craft cocktails. So MacDonal said they decided to take a different course. “Ours are going to go back to the 1900’s, the 1950’s in cocktails,” she said. While not a steakhouse, Parchetto’s
protein-dense menu features dry-aged beef and duck—delicacies unique of its kind among the Paso Robles food scene. When describing the dry aged-duck, MacDonal said “It’s crispy on the outside, beautifully cooked on the inside, and it’s just served with whatever seasonal fresh vegetables that we have.” Parchetto also sources all its ingredients locally, and Chef Santo MacDonal works with various farmers for the most quality products—some of the vegetables even come from the MacDonal’s own garden. “Our fish is fresh all the time. [Santo] has really beautiful ways of treating Chilean sea bass,” MacDonal said. “We have a striped bass. Here we have salmon. All the seafood dishes are amazing. People go crazy over our scallops...so everything is fresh in season.” Sunday brunch anyone? Parchetto offers an extensive menu every Sunday from 11 a.m. to 2:30 p.m. with dishes to impress any diner including a lemon and ricotta Belgium waffle with a berry maple syrup, or the Parchetto Benedict featuring poached eggs on brioche with ham and fontina fonduta. If you’re not feeling breakfast for brunch, Parchetto has it covered. Their midday menu, available Tuesday – Sunday from 2:30 to 5 p.m., includes delicacies such as fried calamari, a bacon burger, or lamb sliders with goat cheese and tzatziki sauce. Having been open for only two months, Parchetto has already curated elegant and thoughtful menus for wine, cocktails, brunch, lunch, and dinner that will leave diners planning their next visit.
PARCHETTO
1234 Park Street, Paso Robles · www.parchettobistro.com
805-286-4636