Menus - Fall/Winter 2025-26 by New Times Media Group, San Luis Obispo

FALL/WINTER 2025-26

Love, Legacy, Tamales

SAVINA’S HOMEMADE TAMALES honors one woman’s journey, blending history, heart, and heritage into every handmade tamale—authentic ﬂavor that tells a family story. [8]

Sweater weather is here! Well, almost. The leaves have started falling, the weather’s changing, and pumpkin spice is on the menu at local coffee shops and in snacky items on a grocery store shelf near you. Autumn’s greatest seasonal trends are upon us, and if you’re looking for more than that, if you’re looking to get off social media and into the light of day, our annual Fall Menus has got the options for you. Find out about the family behind Savina’s Homemade Tamales [8]; the hidden gem in Paso Robles founded on faith and family recipes, Brother’s Cafe [14]; what The Pour House has to offer in addition to craft beer and concerts [20]; seasonal ingredients baked into traditional favorites at Bijou Bakery in Cayucos [24]; Halter Ranch’s mission to redefine sustainability [26]; and Chef Nicola Allegretta’s latest restaurant concept, Nicola [30]

The Central Coast Guide to All Things Food and Drink

PUBLISHERS

Bob Rucker

Alex Zuniga

COVER DESIGN

Alex Zuniga

COVER PHOTOGRAPHY

Jayson Mellom

ADVERTISING REPS

Katy Gray

Kimberly Rosa

Stasja Knopf

Tyler Dunavan

Riley Speidel

Traci Bradbury

ASSISTANT

PRODUCTION MANAGER

Mary Grace Flaus

GRAPHIC DESIGN

Ellen Fukumoto

John Nygaard

OFFICE/ADMIN

Michael Eddy

Cindy Rucker

Stephanie West

DISTRIBUTION

Jim Chaney

MENUS is published and distributed throughout San Luis Obispo County and Northern Santa Barbara County every April and October. Put your menu in front of 180,000 Central Coast residents and tourists. Contact us today to make a reservation for the next issue!

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Reservation Deadline March, 2026

Published April 2026

Brother’s Cafe

Ragged Point Inn offers luxury accommodations and gourmet dining in an enchanting seaside location. Savor meals made of the freshest ingredients either in our glass dining room or beside our outdoor fire pit. Enjoy fresh, home-baked desserts and pastries or hand-crafted espresso drinks from our Coffee Shop. Or enjoy an extended getaway when you choose Ragged Point for your wedding, retreat, meeting, or other event.

BREAKFASTc

Avocado Toast. Avocado, heirloom tomato, and poached eggs on home-made sourdough toast.

Bagel Sandwich. Fresh-baked bagel (while they last!) served with one egg cooked your way, bacon or Canadian bacon, and your choice of cheese.

Chicken & Waffle. Crispy fried boneless chicken tenders and a freshly cooked golden waffle. Served with pecan butter and whiskey maple syrup.

California Veggie Scramble. Mushrooms, onions, tomatoes, spinach, peppers and garlic, topped with Monterey Jack cheese and avocado.

Crunchy French Toast. Thick brioche, dipped in batter, coated with corn flakes, fried golden brown, and topped with mixed berries. With warm maple syrup and bacon or sausage.

BRUNCHc

Shrimp & Grits. Jumbo shrimp with cheesy grits, smoky bacon, shallots, and sautéed chopped red and yellow bell peppers.

Vegan Hash. Yukon gold potatoes, sweet potatoes, kale, onions, local mushrooms, garlic, cilantro, harissa, and avocado.

Shashuka. Poached eggs in a spicy tomato sauce, topped with feta, cilantro, and avocado. Served with grilled pita.

Eggs Blackstone. Poached eggs, roasted tomato, and crisp bacon on an English muffin, topped with hollandaise sauce.

Cinnamon French Toast. Cinnamon-swirl bread, battered and grilled to perfection. With warm maple syrup and bacon or sausage.

LUNCHc

Salmon Salad. Miso-glazed, crispy-skinned salmon, roasted beets, blueberries, pomegranate seeds, pickled onions, pumpkin seeds, and sliced avocado with fresh shaved Brussels sprouts and kale, and a lemon-cayenne vinaigrette.

Birria Sandwich. Birria-style beef short rib sandwich, with house-made fresh pickled jalapeños, Oaxaca cheese, and consommé on sliced homemade sourdough. Served with house-made pickled vegetables.

Skewers. Grilled Snake River Farms Kobe ribeye, peppers, onions, mushrooms, and tomato glazed in hoisin sauce. With a spicy peanut dipping sauce.

Halibut Tacos. Achiote-rubbed California halibut, cilantro slaw, pickled red onion, pineapple-mango salsa, and poblano crema on corn tortillas.

DINNERc

Ribeye. Snake River Farms Ribeye, blue cheese croquettes, Hassleback potatoes, jumbo asparagus, bourbon, and smoked almond demiglaze.

Pappardelle Diablo. Pappardelle pasta, prawns, cherry tomatoes, green peas, roasted corn, onion, cilantro, chipotle cream sauce, cotija cheese.

Sea Bass. Striped sea bass, poached in butter with a dill beurre blanc, white rice, grilled asparagus.

Chicken Achiote. Achiote-roasted airline chicken breast, roasted poblano & corn risotto, sautéed spinach, pineapple-red chili gastrique.

SPECIALTIES c

Homemade Breads; Pastries and Desserts; Hand-crafted Coffee Drinks; Eggs Benedict; Crab Cakes, Fish and Chips, Other Seafood Selections

Breakfast Mon-Sat 8am–11am • Lunch Mon-Sat 12pm–4pm • Brunch Sun 8am–3pm Dinner Every Day 5pm–8pm • Coffee Shop Every Day 8am–3:30pm

Wrapped in Tradition

By Kasey Main

Nearly 50 years ago, Savina Salazar Lopez was a migrant worker, traveling between Tuxpan, Mexico, and the United States. An entrepreneur at heart, Savina ran a mini mart in her hometown, using every skill she could to support her 19 children. Out of necessity, she taught herself to butcher meat for her store’s offerings. Later, with help from a church friend, she learned how to make tamales - and a legend was born. Savina became known in her community as “The Tamale Lady,” and what started as survival turned into a delicious, enduring tradition: Savina’s Homemade Tamales.

beginnings that created not just meals, but memories.

Savina’s Homemade Tamales celebrates flavor that feeds generations. Their menu features classic tamales, such as chicken, pork, beef, spicy pork, chile verde pork, and chile verde chicken. They also have vegetarian varieties, like jalapeno cheese, chilie relleno, bean and cheese, and even vegan tamales. If you have a sweet tooth, sweet tamales are a must, coming in flavors like pineapple, sweet corn, and bright red strawberry - a customer favorite.

In 2020, shortly before Savina’s passing, her daughter Milca and son-in-law Cristobal received her blessing to continue the business. Today, they lead the brand with the same passion and purpose Savina embodied. Milca remembers her mother’s dream vividly: to one day open a tamale shop, become the face of tamales, and be famous just like her favorite actress, Sarita Garcia. “Right before she passed, she saw her name and logo and couldn’t believe it,” Milca said. “During a late-night conversation with Cristobal, he promised my mom that her name and face would be on every tamale people would eat.”

Milca, now one of 11 children left, shared tender memories that shaped her connection to the family’s food. “I remember walking the streets with my mom and siblings, marking corners with chalk arrows so we wouldn’t get lost. We followed her like little ducklings to nearby grocery stores ‘Lucky’s’ and ‘William’s Bros’, where a kind gentleman saved us leftover produce for my mom to make dinner”. It was these humble

You can enjoy Savina’s across the Central Coast, from Ventura to Santa Maria to San Miguel on scheduled routes (delivery only). Make sure to order at least one day in advance by calling (805) 631-1469 or online at savinashomemadetamales.com. Every tamale is wrapped with care and delivered to your doorstep, whether for special events, small gatherings, or a cozy night in. “Every bite people take is a celebration,” said Milca. “It’s my mother’s dream and my devotion, wrapped in corn husk and filled with love.”

The magic’s in the masa, which Milca is excited to bring to life in a physical location soon. Look for Savina’s Homemade Tamale Shop in Santa Maria, California, which Milca said is “a dream come true, where customers can come and enjoy a family tradition.”

In Loving Memory, Savina Salazar Lopez October 27, 1932 – February 14, 2020

“Your hands may have rested, but your legacy lives on in every tamale shared around a family table.”

OPEN EVERY DAY 8AM - 9PM

The GARDENS OF AVILA RESTAURANT proudly brings homegrown and locally sourced ingredients directly to your table. Cross our Green Bridge to visit our 2-acre Chef’s Garden that grows our seasonal vegetables!

WOOD-FIRED PIZZA & RETRO CAMPER BAR FREE LIVE MUSIC & MOVIE NIGHTS

Open Everyday 10AM - Dusk Wood Fired Pizzas Served Starting at 12PM Bring your friends, family, and pups for fun events including free weekly live music to monthly movie nights. Scan the QR code for our calendar of events.

WE JUST MADE EVERY DAY, GAME DAY.

Five eateries. Full bar with craft beer and specialty cocktails. Wall-to-wall LED screens. All at the only true sports bar in Santa Ynez.

Open Daily

A local’s favorite and a hidden gem in

and

House Favorites

SPICY PETEY BIRD Garlic Cream Sauce, Chicken Breast, Sausage, Red Onion, Topped with Fresh Grande Mozzarella Cheese, Hot Honey and Arugula

PAT’S PIE Salami, Bacon, Meatballs with Red Sauce, and Grande Mozzarella Cheese

TOM’S OVER THE TOP Pepperoni, Meatballs, Sausage, Bacon, Onions, Roasted Red Peppers, Pineapple, Garlic, and Grande Mozzarella Cheese

805 CHICKEN CLUB Chicken, Bacon, Ranch Drizzle with Red Onions, Jack, and Cheddar Cheese

Flavors of faith

By Kasey Main

If you’re looking for a hidden gem that shares a message as memorable as its brunch menu, Brother’s Cafe 3:16 is your next stop. Located in the Food 4 Less shopping center at 1487 Creston Road in Paso Robles, you might notice the “3:16” in the cafe sign. Famous for their Mexican Breakfast and brunch foods that sport generous portions, Brothers Cafe 3:16 was founded on faith 6 years ago.

Owners Armando Garcia and Lorena Manzo started the cafe in 2019 with plans of a quiet cafe, but COVID-19 almost shut down the business. “Everyone has supported us throughout our six years and allowed us to keep our dream that started when Armando worked in his first restaurant at 16 years old,” Manzo said. “I remember thinking, ‘if it doesn’t work, at least we tried. But if we never try, we’ll never know what could have been.’”

This same faith in overcoming challenges is the faith that is deeply rooted in their family recipes served daily at Brother’s Cafe. Popular menu items include chilaquiles, homemade salsa, sweet tres leches pancakes, homemade crepes, french toast, and a variety of comfort foods. The best part is that each recipe comes right from their kitchen.

“You won’t find our food anywhere else, because we have the best recipe for the chilaquiles, which is our bestseller,” Manzo said.

Sweet and savory flavors bring people in for the food, but excellent, friendly service

keeps them there. Friendly faces greet you as you enter, whether it’s for takeout or to sit down with friends and family to eat your fill. Customers feel like family, and some have been regulars at the cafe for many years. But customers also surprise you, which is what happened when COVID-19 caused customers to only eat outside. As it was freezing cold and there was only one heater, the cafe didn’t expect any visitors, but suddenly the outdoor patio was full of customers at 8 in the morning waiting for their favorite breakfast at Brother’s Cafe.

“That was a reminder that God was with us, and faith kept us going. We saw other businesses close, but people came in and even helped us with financial support,” Manzo said. The Brother’s Cafe name came from the belief that we are all brothers in Christ, and it has even brought new customers who have seen the “3:16” from far away. It’s like a sign that brings community together over good food, but it’s not overly religious or forceful.

Garcia recalls how the welcoming space was created based on the fundamentals of faith and homemade flavors. “We want to thank our employees and the city of Paso Robles because they are really our family and without them this wouldn’t be possible. I have met so many great people who eat at Brother’s Cafe regularly, and I will never forget them,” he said.

MARCO ALONSO PHOTOGRAPHY

DINNER DAILY 3:30PM - 9PM COMPLIMENTARY VALET PARKING BRUNCH & LUNCH DAILY 8AM - 3PM

BRUNCH & LUNCH DAILY 8AM - 3PM

BAR OPEN LATE!

Friday & Saturday until 11pm Sunday - Thursday until 10pm

Pasta & Italian Sausage Bowl Fettuccine Alfredo

• Seafood

• Shrimp Fried-Rice • Poke Bowls

• Fish & Chips • Combo & Chips • Grilled Fish Sandwiches • Fish Tacos and More!

Atascadero Paso Robles

Luis Obispo

Andrew Murray Vineyards

To visit Andrew Murray Vineyards is to experience a narrative of history, legacy, and ardent passion. Your visit will be an intimate glimpse into the beauty and bounty of the Santa Ynez Valley Wine Country. Delve into the terroir. Soak in the natural surroundings. Explore some of the finest and most exclusive Rhone driven varietals California has to offer.

We aspire to make your visit as beautiful as our wines and invite you to join our journey. Experience a destination rich with heritage, a space to celebrate shared connections and the essence of sensorial exploration. Welcome to Andrew Murray Vineyards.

5249 Foxen Canyon Road, Los Olivos · Open Daily 10:30-5:30pm andrewmurrayvineyards.com · 805-686-9604 · @amvwine

Bovino Vineyards

Experience stunning vineyard views and beautiful vintages shaped by the unique terroir of the Central Coast. Bovino Vineyards crafts Bordeaux and Rhône influenced vintages from 16 grape varietals grown on 45 scenic acres in the El Pomar sub AVA. With our open tasting format, guests have access to choose from our full library of wines such as , Albariño, Arneis, Grenache, Tempranillo, Cabernet Sauvignon, Syrah, and Zinfandel to name just half.

5685 El Pomar Drive, Templeton · Tasting Room Open: Friday & Saturday 11am-5pm, and Monday 11am-4pm · 805-238-2007 • bovinovineyards.com

CENTRAL COAST WINE TASTING

Cellars,

at the bar, sharing his love for wine and spirit-making with his guests. Enjoy inside or outside on our redwood deck overlooking the beautiful Edna Valley.

Sun 11am-4pm, Closed Monday autrycellars.com · 805-546-8669

SAN LUIS OBISPO

Santa Maria

Orcutt

Los Olivos

Buellton

Santa Ynez

Los Alamos

Surrounded by beautiful landscaped gardens and framed by hundreds of acres of lush vineyards, CaliPaso offers a unique setting that highlights Paso Robles’ natural beauty. The Inn is an intimate boutique-style hotel with a Tuscan flavor. Make the most of the outdoor terraces during champagne receptions or al fresco dining surrounded by perfectly manicured gardens and Oak trees. Experience CaliPaso wines over a meal at our restaurant – a great way to celebrate, mark a special occasion, or catch up with friends all while enjoying your favorite wines.

4230 Buena Vista Drive, Paso Robles calipasowinery.com · 805-226-9296

Chronic Cellars

The concept of Chronic Cellars came about during the harvest in 2004. We had used the term “The Chronic” to describe likable objects before, but we had never considered it a suitable descriptor for wine. One evening we laughed about the idea of a wine that targeted a casual lifestyle. From dream to reality, our first wines went public in 2008. Stop by and try our handcrafted wines in a fun and casual atmosphere.

2020 Nacimiento Lake Drive, Paso Robles · Open daily 10am-5pm chroniccellars.com · 805-237-7848 7

Eberle Winery

Currently celebrating 46 years of fine winemaking in Paso Robles, Eberle Winery is one of the highest award-winning wineries in the USA! Complimentary wine tasting and cave tours. Expansive vineyard deck and wine caves ideal for wine tasting, weddings and special events. Dog friendly. 40% military and law enforcement discount. Reservations recommended. Walk-ins always welcome!

Clementine Carter Wines

Clementine Carter is a boutique winery in Los Alamos celebrating its 14th year in this historic town. The goal is to create aromatic fresh wines that defy expectation, highlighting the bounty of Santa Barbara wine. We have a particular sweet spot for Rhone variety wines from cool climate vineyard partners in the Sta. Rita Hills. Join us for monthly Taste the Landscape vineyard tours and weekly Friday night speaker series.

3810 HWY 46 East , Paso Robles · Open Daily 10am-6pm eberlewinery.com · 805-238-9607

Foxen Vineyard & Winery

Terroir-driven wines of elegance and balance since 1985. The winery and tasting room features Pinot, Chardonnay, Rhône and Bordeaux-style wines. The Shack is Back!

Call for reservations today.

7600 & 7200 Foxen Canyon Road, Santa Maria · Tastings available by reservation foxenvineyard.com · 805-937-4251 11

Mystic Hills Vineyard

Mystic Hills Vineyard is a boutique, family-owned vineyard nestled in the beautiful rolling hills outside of Paso Robles. Owner Joel Cox is an Academy Award-winning film editor who brings his professional and creative love of film to his wine. Joel, Judy, and their family focus on sustainability while creating a unique tasting experience.

Located in the center of historic Old Town Orcutt, along with our own label, we offer an extensive collection of local wines from more than 125 local wineries, 500 different local varietals and over 100 wines from around the World. Our rustic bar, comfortable lounge and outside patio is the perfect place to sip an ice-cold local beer or enjoy that tasty glass or wine flight with friends. Be sure to ask about our affordable wine club. No reservations needed!

400 East Clark Avenue, Old Town Orcutt · Open 7 days a week StellersCellar.com · 805-623-5129

388 +380 Bell Street, Los Alamos · Open Wednesday - Monday 805-972-1434

El Viñero

El Viñero is dedicated to showcasing the craftsmanship of our winegrowers and the unique terroir of the vineyards we source from. Our founder, Jordan Crabtree, serves as both our winegrower and winemaker. He often jests that ‘winemakers always get all the glory,’ but acknowledges that the quality of our wines is ultimately rooted in the exceptional fruit they are crafted from and the expressive character of the vineyard sites. As winegrowers, our focus is on nurturing the crop to allow the site to fully express itself through the harvested fruit, while being a good steward of the land. In the winery, we employ a minimalistic approach, intervening as little as possible to let the wines reveal their true nature. Temperature control, press decisions, barrel selection, and blending are key points where we carefully influence the outcome. Come visit our tasting room in Old Town Orcutt to experience and learn more about these handcrafted world class wines!

Jeb Dunnuck Top 100 Wine (2021-2023)

130A North Broadway, Orcutt 805-354-0260 · info@elvinero

Jada Vineyard & Winery

Visit us in Paso’s acclaimed Willow Creek District to enjoy six limited-edition, organically farmed wines paired with our new rotating small-plate menu. Reserve distinctive spaces—The Oak Lounge, The Grove, or Bowery Garden—or unwind at our “Tree House” deck and indoor bar for an unforgettable tasting experience.

Jeb Dunnuck Top 100 Wine (2021-2023)

Visit us in Paso’s acclaimed Willow Creek District to enjoy six limited-edition, organically farmed wines. Reserve our new hospitality spaces—The Oak Lounge, The Grove, and Bowery Garden— or relax at our tree house deck and indoor bar.

5620 Vineyard Drive, Paso Robles · Open Daily, 11:00am-4:45pm 805-226-4200 • info@jadavineyard.com

& Lewellen Vineyards

Lucas & Lewellen Vineyards is a family-owned winery located in the heart of “Sideways” country in Santa Barbara County. We farm 380 acres of estate-grown, hand-picked grapes located in three different microclimates. Lucas & Lewellen Vineyards was voted “The Best Tasting Room in the Santa Ynez Valley” by readers of The Santa Ynez Valley News.

#1 TRANSPORTATION SERVICE

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Wolff Vineyards is certified sustainable and located on 125 acres with sweeping views of the Edna Valley. The vineyard is one of the first established in the Edna Valley, planted in Chardonnay, Pinot Noir, Syrah, Petite Sirah, Riesling and Teroldego. Everyone will feel at home in our inviting tasting room and garden. Enjoy a picnic lunch, and a vines-towine experience, surrounded by the vineyard and our artisan winery.

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

SAN LUIS OBISPO

PASO ROBLES

ORCUTT

PASO ROBLES

SAN MIGUEL

PASO ROBLES

SANTA MARIA

PASO ROBLES

bijou BAKERY

On the rocks

By Kasey Main

It’s not a place; it’s a vibe. The Pour House stands by that motto as the premier craft beer tap house in Paso Robles, California. With 27 rotating craft beer taps, there is something for everyone. But the coolest part about The Pour House might be the hot music scene they have cultivated as one of the best small venues in California. Featuring two stages, everyone from famous musicians to local bands have enjoyed the spotlight in front of hundreds of fans. You may have seen Afroman, many legendary punk rock artists like D.R.I., TSOL, Guttermouth, Agent Orange, and Cali legends like Long Beach Dub All Stars, Pato Banton, and Young Dubliners. If you don’t catch the real superstars, they have showcased some amazing tribute performances like Super Diamond (Neil Diamond) and The Purple Ones (Prince tribute).

Owner Leslie Flynn bought the bar in 2020, with the main goal being to create a bigger and better music venue. “That is where my true passion is. I could never sing or play music, so I decided to promote it instead. We may have a lot of drink options, but our niche is bringing big talents to our small stage,” Flynn said. Flynn runs the bar with her husband, Jake, and they have two daughters, so she is never short of things to do.

The Pour House has a wide variety of local craft beers, but they also offer domestic bottles, hard kombuchas and ciders, local wines, LOTS of seltzer options, and even soju cocktails. Bestsellers are drinks like “Shook Me All Night Long”, which is red bull and soju vodka. Another popular one is “Call me the Breeze,” their take on the

classic bay breeze cocktail. All of the drinks are named after rock songs, tying in to Flynn’s love for the music. “Let it Linger” by The Cranberries, then, is naturally the name of their vodka/cran. You get the idea.

While there is no kitchen inside the property, food trucks often showcase delicious snacks and meals when there is live music, and the food trucks are always changing to keep food options fresh. But Flynn also has big plans for the Pour House’s next food offerings. “We are going to be expanding in the next year and hope to add on a small kitchen so we can offer food directly,” she said.

The expansion and live music shows are really what sets this tap house apart from other bars in the whole state. Get tipsy and go to their monthly comedy shows, participate in open jams, and even possibly meet your next bandmates. While there’s a small cover for small shows and ticket sales for larger events, 100% of what they collect goes to the bands and musicians, which also sets them apart from other venues.

If music isn’t your main interest, sports lovers frequent every weekend during football season to see NFL games on one of their 5 flatscreen TVs. Oh, and if you arrive by 11:00 AM, you get $5 pints and Blood Mary’s all day. What more could you want? There is always some sort of drink special, so take advantage of “locals cards” that are available to anyone in SLO County, giving you discounted show fees and extended happy hours. Loving local is the best way to be a rockstar. Whether you go for “good times or pour decisions,” make sure you rock on at The Pour House.

SAVINA’S HOME-MADE TAMALES

Inspired by the strength, resilience, and love of Savina Salazar, the heart and soul of Savina’s Home-made Tamales. Handcrafted with love, our tamales come in a variety of flavors to satisfy every craving.

CATERING & DELIVERY SERVICE

Whether it’s a special event or a casual craving, we bring our tamales to you! Our delivery services cover multiple areas along the Central Coast. Check out our website to view our weekly routes.

SAVORY TAMALES

Pork, Beef, Chicken, Bean & Cheese, Chile Relleno, Jalapeño Cheese, Pork Verde, Chicken Verde, Spicy Pork (vegan option available)

SWEET TAMALES

Pineapple, Strawberry, Sweet Corn

SIDES & BEVERAGES

Salsa (Red or Green) Chips Aguas Frescas

ORDER FRESH, AUTHENTIC TAMALES TODAY!

Place an order by text, call, or online with date, address and flavors. We will call you back and coordinate delivery. Always best to schedule at least a day before to guarantee delivery. (805) 631-1469

Place your order at savinashomemadetamales.com

NEW Tamale Shop Coming Soon!

Enjoy a local, casual cafe that believes in wholesome food made with fresh ingredients, along with a feeling of being at home.

Zorro’s Salsa & Hot Sauce B est B reakfast and B est M exican f ood

“Great food, excellent service and a comfortable and warm atmosphere. Great friends and good times. ¡Gracias! and thank you.”

—Cindy and Family

FEATURED RESTAURANT BIJOU

BAKERY

The Sweet Life

By Kasey Main

In the quiet beach town of Cayucos, a serene bakery is nestled on the historic grounds of the Cass House. The Cass House was built in 1875 by Cayucos founder James Cass, surrounded by lush landscapes in a charming oasis. Bijou Bakery (pronounced bee-zhoo) opened in 2020, with a focus on seasonal ingredients baked into traditional favorites. The bakery soaks up the nearby salt air, making the space feel like it’s in another world entirely.

Jeniece Grimshaw is the owner of this alluring bakery, now celebrating 5 years baking her delectable pastries, savory treats, and more. “Everyone talks about the 5 year mark being such a big achievement in small business, and it feels like we’ve reached a turning point with lots of positive momentum,” Grimshaw said.

Behind that momentum is a passionate team that creates baked goods (made from scratch!) and delicious drinks for all tastes. The most popular menu item is the bacon quiche, loved for its buttery, flaky crust and melt-in-your-mouth, velvety texture. But don’t feel left out, veggie lovers, because there is also a seasonal veggie quiche option as well! A couple of other popular menu items you won’t find at most other bakeries in the area are popovers and vanilla canelés. Finally, vegan and gluten-free options are provided, so there’s a little something for everyone.

Homemade food made by artisan bakers is Bijou Bakery’s bread and butter, but the local produce is what really makes it shine. “We love to source locally when possible. We are so fortunate to have such high quality produce, and we love to work with local certified Organic farms,” Grimshaw said.

The espresso beans are also from local coffee roasters, giving you an extra pep in your step to seize the day. But when they are unable to source local, organic produce, they can easily pick their ingredients from the fresh vegetable and herb garden on the property’s grounds. This gives the bakery a cozy smalltown feel, welcoming you to a friendly neighborhood that feels both familiar and foreign. Elegant European design is also evident in the architecture and surrounding grounds, as the original Cass family immigrated from England.

When the sunset peeks over the horizon on the Cayucos shore, Grimshaw reflects on the bakery’s team who have made it a welcoming destination for many years. While sipping herbal tea, visitors can feel like they are on an island far away from the bustle of daily life. When asked what her essentials for survival are on this island, Grimshaw replied, “our community, our team, and our love of delicious food.” Make sure you stop by Bijou Bakery for a hot breakfast at this true Central Coast hidden gem.

222 North Ocean Avenue, Cayucos · bakerybijou.com hello@bakerybijou.com • @Bijou.Bakery

Weekdays 11:00am – 9:00 pm Weekends 11:00 am – 10:00 pm (805) 439-0262 – nicolaslo.com 11560 Los Osos Valley Rd #190 – San Luis Obispo, CA

FEATURED RESTAURANT HALTER RANCH

Beyond the Vine

By Kasey Main

Halter Ranch puts the culture in agriculture. The 2,700-acre Paso Robles estate isn’t just a vineyard; it’s a living sanctuary where native oak woodlands prosper and wildlife roams freely. At this haven, a unique approach to curated ingredients and world-class hospitality goes beyond the vine. Halter Ranch prioritizes sustainability and innovation, championed by the owner Hansjörg Wyss. The mission? To redefine sustainability. That mission is evident with features like a state-of-the-art, solar powered production building and yearround sheep grazing.

But what’s at the root of the ranch’s culture? A world-class dining and wine experience is supported by an expert team of culinary minds, transforming the ranch’s menu with a twist. Halter Ranch’s culinary program at Restaurant Alice is the brainchild of Paul Arangorin, Director of Hospitality & Retail Operations and Executive Chef. Restaurant Alice follows Chef Paul’s vision of complementing the wine program with Halter Ranch’s ethos of quality and sustainability: “exclusively seasonal and organically grown.” If they aren’t able to source it on property, the team does their best to source everything from local, organic vendors.

“We usually keep it within a 30-mile radius,” Marketing Manager Kelly Asuncion explained. “Quality ingredients produced with integrity is a top priority for the team. The menu changes with the seasons and dishes are rotated based on ingredient availability.”

The seafood, for example, is always fresh, wild, and sourced locally. The Halter

Ranch burger, famous for its flavor profile and effortless plating, comes from grassfed beef raised on the property. The cheese plate features made-in-house preserves, using Halter Ranch Grenache Blanc-infused Apricots and Syrah Cherries. This inventive recipe uses leftover wine that is also repurposed in sauces for dishes like the Ancestor jus on Steak Frites.

Even before you take a sip, Halter Ranch is there to welcome you with open arms. “When people first encounter Halter Ranch, we want them to feel a sense of trust,” Asuncion shared. “Our team is committed to a forward-thinking ethos that we hope inspires people to see Halter Ranch as a reliable vineyard that cultivates community.” The culinary team showcases this at signature events, like the Spring Bridge Dinner and the Annual Ancestor Dinner. But you don’t have to be present at big events to experience the elevated wine experience daily in the tasting room.

The essential Halter Ranch experience is a tour and lunch at the idyllic Estate in Paso Robles, where they’ve curated two distinct, engaging tasting experiences. “The Defender” is for outdoor lovers who want to explore the Estate’s history and vineyard operations while sampling wines right where the grapes are grown. The “Winery and Cave Tour” offers an exclusive look at their production and aging process, complete with a barrel sample and side-byside tasting of two vintages in the caves. Guests can then top off the experience with a relaxing, scenic lunch from Restaurant Alice’s delicious seasonal menu. From vine to wine, an unforgettable experience is only one sip away at Halter Ranch.

Feral is an upscale , eclectic restaurant in San Luis Obispo that blends bold flavors, creative cocktails, and a cozy unique atmosphere. Whether you’re here for vibrant drinks, small plates, or dinner with friends, Feral offers a oneof-a-kind experience with a wild twist. 725 HIGUERA STREET, SAN LUIS OBISPO (805) 465-2211 | eatferal.com

Southern Cafe

By Kasey Main

TThere is no one more committed to culinary innovation than Chef Nicola Allegretta. Chef Nicola started his culinary experience when he was only 2 years old, helping his mother cook for family and friends in her small kitchen in Italy. He grew up in Bari, a city located in Puglia right on the heel of the Italian boot, well-known for its handmade orecchiette pasta and church Basilica San Nicola. After working for several years, Chef Nicola received a degree from the Italian Culinary Institute of Bari. Nicola then spent seven years working and traveling in many regions of Italy, gaining a vast knowledge of cuisine.

He moved to the United States in 1999, working in Florida at EPCOT and then as chef at Tiramisu and Aura Restaurant in Miami Beach, Florida before moving to California and opening three restaurants in Los Angeles, Pasadena, Covina and Lake Arrowhead. Finally, he moved to San Luis Obispo in 2001, where he worked as Executive Chef of Benvenuti Restaurant for two years.

Needless to say, he’s been busy sharpening his skills in international kitchens. Now with the passion taught by his mother and diverse culinary expertise, Chef Nicola is serving SLO County with Mama’s Meatball, Mistura, The Eatery at Vina Robles, and his new passion project: Nicola Restaurant.

Nicola Restaurant, his brand new Peruvian-Italian restaurant, brings together the favorites of Mama’s Meatball and Mistura, after countless requests to

have the best of both worlds. “All the time people say, ‘I wish I could have a pizza with authentic Italian flavors. I wish I could have authentic, fresh ceviche,” he said. “So what about a place that can do both?”

Nicola Restaurant is a culmination of Chef Nicola’s passion and pursuit of refined “bachiche.” In Peru, “bachiche” refers to the unique fusion cuisine born from the blending of Italian and Peruvian culinary traditions. It describes dishes that merge Italian ingredients and techniques with Peruvian flavors, or vice versa, in a style that emerged after Italian immigrants from Genoa arrived in Peru during the mid-19th century. After creating several successful concepts such as Mama’s Meatball and Mistura, Chef Nicola opened this new project as an homage.

At Nicola Restaurant, you’ll discover both the latest trends in Italian and Peruvian cuisine as well as timeless dishes. His wife, Jackeline Allegretta, helped bring the design of Nicola Restaurant to life, reflecting an upscale experience. Chef Nicola’s culinary beginnings may come from his hometown of Bari, Italy, but working in SLO County has a special place in his heart. “I really love it,” Allegretta said. “I really enjoy the Central Coast. If it was not for the Central Coast, I would not be what I am right now.”

Experience a culinary adventure at Nicola Restaurant in San Luis Obispo at 11560 Los Osos Valley Rd. #190. They also offer a private banquet room that can be used for several occasions, like private meetings, birthday parties, and weddings. Call to inquire at (805) 600-5767.

PHOTO BY SEBASTIAN ALLEGRETTA