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The Restaurant and Wine Guide to the Central Coast

Grill ’n’ chill to wine & dine The Rib Line has you covered with award-winning barbecue, customized catering, and fine cuisine

FALL/WINTER 2013


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

w w w. R I B L I N E . c o m To all our loyal Rib Line

customers,

Thank You! The Rib Line was started ba

ck in 1988 by local legend Larry Kow alski. 23 years later, my wife Krystal and I reopened the little Sant a Maria Style BBQ resta urant with the dream of being able to raise ou r family on the beautiful Central Coast, an area I fell in love with w hile graduating from Ca l Poly SLO. It’s been three years of hard wor k trying to get our name back on the map and we couldn’t have do ne it without the suppor t from all of you. We are lucky enough no w to have two location s, the original in SLO and the new location in Grover Beach. We ca ter anywhere in the Central Coast and of fer Free Delivery to SLO, Avila, and all 5 Cities. I’m proud to say we are “Living our Dream” than ks to all the loyal locals we serve, deliver to, and cater special ev en ts for. We invite all of you to come visit one of our restaurants or call for free delivery. Sincerely, Brian Appiano & Family

ff Winner -O k o o C i il h C e 5-Tim k-Off Winner & 3-Time Rib Coo

P.S.

We love feedback from our customers as we are always trying to improve our service and your experience w ith us. Email us at Ribline@gmail.com

CATERING SAN LUIS OBISPO

GROVER BEACH

12308 Los Osos Valley Road (805) 543-7427

228 W. Grand Ave. (805) 474-0123

Call Krystal Appiano (805) 602-2108

From Grill ‘n Chill to Wine & Dine...

it’s Rib Line Time!!! FREE DELIVERY

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RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

hile the Central Coast doesn’t have many trees with leaves that change according to the season, you can tell autumn is here by what lands on local plates. Harvest is happening, and local restaurants, tasting rooms, and other food and wine establishments are excited to share it with you. The look, the smell, the taste—it’s all about that delicious time between summer and winter. Find out what’s making its way to area kitchens from farms and fields; from vineyards and orchards; from land, sea, and air in this, our Fall Menus.

The Ribline San Luis Obispo

10

Marisol at the Cliffs

Kay’s Orcutt Country Kitchen

Shell Beach

Orcutt

30

44 – featured winery –

Lido at Dolphin Bay Resort

SLO Brew

Opolo Vineyards

San Luis Obispo

Paso Robles

32

54

Ragged Point

Veris Cellars

Pismo Beach

14

O P O L O V I N E YA R D S

RICK QUINN AND DAVE NICHOLS

photo by steve e. miller

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Indulge

Good Times for All at Opolo

D

BY KATHY MARCKS HARDESTY

iscovering Opolo Vineyards is to uncover a place where the passion to create an unforgettable experience and offer outstanding customer service is equally important as crafting wines that continually sell out and are now being savored by thousands of wine lovers all over the United States. The team at Opolo Vineyards – the name is from a sassy rose made on the Dalmatian Coast, a nod to co-owner Rick Quinn’s Serbian heritage – are warm, passionate and down-to-earth. They strive to “take the snobiness” out of wine tasting. Intimidation is unheard of and the tasting room feels a bit like home. On the weekends, the barbeque is going full-tilt, cranking out Opolo’s K ECevapcici, N N E aTspecial H V O L K famous Yugoslav

Vineyards is equally reflected in their wines. Nearly all of Opolo wines are estate vintages, meaning that they are vinted from grapes grown by the winery. The central operation comprises 98 rolling Westside acres in as idyllic a setting as the beautiful Paso Robles area offers. The climate here owes a great debt to the nearby Pacific Ocean. The cooling effect of the marine layer accounts for temperature swings – the diurnal range – that can be as great as 50 degrees from afternoon highs to morning lows. The sudden drop in temperature at night preserves the balance of natural acids in the grape. The result is well balanced, appealing wines. V Generally I N E Yabout A R10Ddegrees S warmer sausage or Pizzas from the wood fire than the Westside vineyards, Opolo pizza oven, made from scratch; all also grows wine grapes on 200 East paired with their fabulous wines. side acres in Paso. The contrast in Hospitality is key here, and everyone climate and soil between their East thoroughly enjoys a good time. side and West side vineyards enables On a hilltop that commands a Opolo to produce 30 different wines, striking view of the surrounding growing each variety of grapes within hills, a huge tent is erected each the environment it desires. With fall for the Harvest Festival. It’s an varieties from each vineyard in Paso unforgettable event. The air is fi lled Robles they are provided grapes that with the succulent aroma of whole exhibit the finest characteristics of the roasted lamb, taste buds come alive terroir in which they’re grown. to the nuances of Opolo wines, and Opolo Vineyards features an the adventurous take off their shoes, exceptional lineup of single varietals roll up their pant legs and have a go at such as Cabernet Sauvignon, crushing grapes “I Zinfandel, Petite Love Lucy” style. Sirah, Petit Verdot, Opolo Vineyards The dedication and many others, 7110 Vineyard Drive, Paso Robles www.opolo.com to customer as well as stellar service at Opolo signature blends. (805) 238-9593

Paso Robles

San Simeon

Paso Robles

25

34

56

Thomas Hill Organics

Popolo

Kenneth Volk

San Luis Obispo

San Luis Obispo

29

39

Santa Maria Valley Paso Robles

58

Kenneth Volk

Kenneth Volk Vineyards–A Diverse Portfolio BY KATHY MARCKS HARDESTY

1010 Marsh St., San Luis Obispo, CA 93401 (805) 546-8208 MENUS ©2013

Publishers

Photography

Bob Rucker Alex Zuniga

Steve E. Miller

Associate Publisher

Jenny Gosnell Dora Mountain Brendan Rowe Leni Letonjua

Jim Rizzi

Contributors Kathy Marcks Hardesty Ryan Miller

Designers

Advertising Neila Denneen Nicole Dewey

Eric Ezcarzaga Colleen Garcia Katy Gray Amy Hurd Chris Kiser Rhonda O’Dell Kimberly Rosa Tracey Joyner Scuri Georgia Shore

T

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

The restaurant and wine guide to the Central Coast

MENUS

is published & distributed throughout Northern Santa Barbara County & San Luis Obispo County every April & October. Put your menu in front of 250,000 Central Coast residents & tourists. Please call 805-546-8208 (San Luis Obispo County) or 805-347-1968 (No. Santa Barbara County) to make your reservations for the next issue of MENUS.

Next Issue: Spring/Summer 2014 Reservation deadline: March 2014 Published: April 2014


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

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RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

The restaurant and wine guide to the Central Coast

advertising

INDEX Apple Farm ..........................................24 Baileyana Winery .................................52 Bang The Drum Brewery .....................48 Bayside Cafe ........................................25 Ben Franklin Sandwiches .....................34 Bianchi Winery .....................................50 Black Sheep Bar & Grill .......................36 Blue Skye Cafe .....................................18 Bon Temps ...........................................18 Branch St. Deli .....................................44 Broadway Bagel ...................................20 Buffalo Pub ..........................................28 Cal Poly Extended Education .............43 Calcareous Vineyard............................50 Cambria Pub & Steakhouse ................36 Cambria Pines Lodge ..........................33 Carla’s Country Kitchen.......................43 Castoro Cellars ..............................50, 52 Cellar 360 .......................................50, 54 Central City Market .............................16 Central Coast Food Tours ...................13 Chop Street .........................................20 Cool Cat Cafe ......................................35 Core Wine ............................................50 Cuvée Bistro and Champagne Bar........8 Del’s Pizzeria & Italian Restaurant ......34 Dutchman’s Seafood House ................41 Eberle Winery ................................50, 58 Edmond August ...................................50 Fermentations......................................48 Firestone Walker Brewing Company ..48 Fish Bonez ............................................39 The Gardens Restaurant at Sycamore Mineral Springs Resort & Spa .............19 Good Tides Organic Bistro & Coffee House ........................42 Home Plate ..........................................38 House of Bagels ...................................37 Indulge at The Oaks Hotel ............21, 25 Izakaya Raku.........................................42

Koberl At Blue ...................................6, 7 La Cosecha Bar & Restaurant..............41 Le Ciel Crepe Café ..............................38 LaMontagne Winery ............................53 Lido at Dolphin Bay ....................... 14, 15 Lucas & Lewellen .................................53 Lucias Wine Co. ...................................53 Madonna Inn Resort & Spa .................29 Marisol at The Cliffs ......................30, 31 Mitchella Vineyard & Winery ..............50 Mother’s Tavern .....................................8 New Frontiers Natural Foods ..............37 Ninkasi Brewing Co. ............................47 Off The Hook .......................................32 Opolo Winery ..................................2, 54 Oso Libre Winery.................................50 Pappy McGregors ...............................22 Pismo Brewing .....................................48 Pizza La Nova .......................................10 Pomar Junction Vineyard & Winery ....50 Popolo Catering ............................12, 39 Qupé Winery .......................................53 Ragged Point Inn ...........................35, 40 The Rib Line ......................... Cover, 3, 10 Rio Seco Vineyard & Winery ...............51 Robert’s Restaurant & Wine bar .........13 Robin’s Restaurant ...............................17 Rooster Creek ......................................28 Sea Venture Resort ..............................23 SLO Brewing Co. .............................9, 32 Splash Café ..........................................14 Summerwood Winery..........................51 Taco Roco.............................................27 Talley Vineyards ...................................56 Tap-it Brewing .....................................48 The Tea Trolley .....................................47 Thomas Hill Organics ..........................29 Twin Coyotes Winery, Inc. ...................51 Thomas Hill Organics ....................26, 29 Top Dog Coffee Bar.............................45 Treebones Resort ................................17 Veris Cellars ...................................55, 56 Vista Del Rey Vineyards.......................51

J. Lohr Winery ................................50, 57

Wild Horse Winery & Vineyards.............. ......................................... 51, Back Cover

Justin Winery ...................................5, 50

William James Cellars ..........................53

Kay’s Orcutt Country Kitchen .......44, 49

Wine:Taste............................................51

Kenneth Volk Vineyard ......50, 53, 58, 59

Woodstock’s Pizza ...............................27

Klondike Pizza ......................................22

warm gruyère, onion & speck tart with pumpkin seeds & field greens in styrian pumpkin seed vinaigrette seared sea scallops with artichoke, bacon brown butter & radish sprouts or seasoned with Hiwa Kai sea salt on edamame puree with citrus vinaigrette buffalo & butternut squash empanadas with tomato, chipotle & avocado relish, sour cream & roasted tomato salsa ahi tartare with soy chili marinade, avocado, kendall farms crème fraiche beef filet carpaccio, horseradish aioli, shaved parmigiano reggiano, salad of celery root, parsley & sweet onion coriander seared sea scallops & shrimp, spiced chucka soba noodles, asparagus & mushrooms, lemon ginger butter sauce herb roasted halibut, wild mushroom ravioli, sautéed spinach, basil vermouth sauce & melted tomatoes crispy filet of salmon on saffron pearl couscous with chorizo, menage au pois, lemon beurre blanc & roasted tomato, olive & caper relish grilled pork chop, roasted fingerling potatoes, corn, fava beans, cipollini, pancetta & watercress, tarragon mustard sauce sautéed duck breast & confit of duck, vegetable & yukon gold hash, bacon & goat cheese, rainbow chard & port pomegranate sauce herb crusted colorado rack of lamb, potato mushroom gratin & broccolini with toasted almonds, barolo reduction 12 oz rib eye / 12 oz New York / 8 oz filet mignon haricots vert with bacon, crème fraiche whipped potatoes, crispy onions, cabernet reduction, maytag blue butter or café de paris butter mixed berry cobbler with granola crunch crust & vanilla ice cream warm apple tarte tatin with rum raisin ice cream chocolate lava cake raspberry coulis, crème anglaise


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

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

in downtown

SLO

purveyor of fine foods, wine, beer & spirits

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RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

APPETIZERS B I S T R O & C H A M PAG N E B A R

T Y S  W H T · A · P · A · S H D’ · C B · S D - a menu sampling -

C 

Fresh fish of the day with mango, green onions, cilantro, avocado, tomatoes, & black olives, in a mild lime dressing.

S (pesce or carne) 

Dumplings filled with chef’s choice of meat or fish & goat cheese, sautéed to perfection in olive oil & served with a house dipping sauce

D M 

Meatballs with a blackberry and wine reduction sauce

O S (3)  Served in shot glasses with a champagne mignonette C C B  (small)  (large)

A selection of cheeses from Spain, Italy, France & the US. Served with Salumi, pickled vegetables, cured olives, roasted nuts, seasonal fruit, frisco crackers, sourdough rustic bread, & fresh crostini.

C S C C  Served with fresh market fruit Ask about our

L’  S’ P B B M - S  S  Live Music Fridays & Saturdays 6-9p Happy Hour 4-6p Everyday

Cuvée now does delivery to you!

BEER BATTERED FRIES PARM GARLIC TRUFFLE FRIES w/ parmesan, white truffle oil, fresh parsley SWEET POTATO FRIES w/ honey aioli ONION RINGS beer battered & golden delicious WARM ROASTED RED PEPPER HUMMUS topped w/ feta cheese, toasted pine nuts, & extra virgin olive oil w/ grilled naan bread SPINACH ARTICHOKE DIP fresh baby spinach & artichoke hearts w/ a four cheese blend, baked w/ a parmesan crust w/ house made tortilla chips SWEET CHILI WINGS tossed in our own sweet & spicy chile sauce w/ blue cheese dressing & celery strings BUFFALO WINGS tossed in buffalo style sauce w/ blue cheese dressing & celery strings STEAMED MUSSELS in a spicy bacon infused herbed tomato broth w/ toasted french bread MO|TAV NACHOS grilled chicken (or beef), jalapeños, 3 cheeses, crispy shallots, guacamole, 1,000 island, sour cream BURGER SHOTS 3 Angus beef sliders topped w/ caramelized onion w/ garlic aioli PASTRAMI SWISS BURGER SHOTS 3 Angus beef sliders topped w/ pastrami, swiss, pickles & honey mustard COWBOY QUESADILLA our signature bbq pulled pork, smoked gouda, grilled onions, fresh jalapeños w/ guacamole & spicy aioli BLACKENED CHICKEN QUESADILLA blackened chicken breast, jack cheese, roasted red peppers w/guacamole & sour cream HOUSE MADE GUACAMOLE & CHIPS made daily from fresh ingredients CHICKEN SUPREMES hand breaded, deep fried chicken tenders w/ fries

SOUPS & SALADS

GARDEN SALAD mixed greens, tomato, cucumber & red onion CAESAR SALAD house made caesar dressing, romaine, croutons, parmesan cheese, cherry tomatoes WARM SPINACH SALAD sherry vinaigrette, feta, roasted bell peppers, pinenuts GRILLED CHICKEN COBB grilled chicken, blue cheese dressing, romaine lettuce, tomato, avocado, gorgonzola cheese, egg, honey cured bacon ROASTED BEET SALAD sherry vinaigrette, roasted red & golden beets, chevre, 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 EDNA VALLEY SALAD mixed greens, red & green grapes, gorgonzola, avocado, green apples, & toasted walnuts served w/ raspberry vinaigrette on the side FIESTA TACO SALAD mixed greens, romaine, black beans, corn, pico de gallo, jalapeños, red onions, shredded cheese & tortilla chips. Choice of dressing HOME MADE SOUP our selection of house made from scratch soups!

SANDWICHES

MOTHER’S FRENCH DIP thinly sliced oak bbq’d tri tip & swiss cheese on a toasted french roll w/ our house made au-jus & horseradish cream BBQ PULLED PORK tangy BBQ pulled pork, smoked gouda, bacon & beer battered onion rings on a toasted french roll REUBEN Angus beef pastrami, swiss cheese, sauerkraut, 1000 island, grilled artisan rye bread PORTABELLA SANDWICH portabella mushroom, feta, grilled eggplant, bell peppers, basil, tomato aioli, ciabatta SLO ROASTED TURKEY MELT sliced grilled smoked turkey, cucumber, avocado, sprouts, tomato, & pesto aioli on grilled artisan rye bread w/ cheddar cheese

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$

LUNCH SPECIAL ENTRÉE|SIDE|DRINK

Mon-Fri 11:30-2:30

BLT garlic aioli, honey cured bacon, lettuce, tomato on toasted sourdough NOT YOUR MOM’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 Handcrafted w/ 100% Angus 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 patty, mozzarella, pancetta, arugula, onion compote, tomato aioli, garlic bread OLD FASHION angus beef patty, aged cheddar, lettuce, tomato, onions, pickles, garlic aioli WESTERN Angus beef patty, aged cheddar, honey cured bacon, onion rings, bbq sauce, ranch THE KAANAPALI EXPRESS Angus beef patty, swiss cheese, mixed greens, grilled pineapple, red onion, teriyaki THE GREEK lamb patty, arugula, feta, rosemary aioli, on ciabatta SHROOMER Angus beef patty, swiss, portabella mushrooms, arugula, garlic aioli, on ciabatta CAPRESE natural chicken breast, mozzarella, tomato, basil leaves, garlic aioli, on ciabatta POLLY DOLLY grilled chicken breast, avocado, sprouts, bbq, lettuce, cucumber, pepper jack, on whole wheat bun “SCHWARTZ” BE w/ YOU Angus beef patty, goat cheese, jalapeño, onion rings, spinach, honey mustard, garlic bread BLACK & BLUE blackened Angus beef patty, caramelized onions, stilton blue cheese, garlic aioli GARDEN ST. veggie patty, spinach, sautéed mushrooms, feta, roasted peppers, sprouts, cilantro aioli, on sourdough PASTRAMI BURGER Angus beef patty, Angus beef pastrami, aged cheddar, pickles, honey mustard CALIFORNIA LOVE turkey burger, pepper jack, fried egg, tomato, guacamole, fries, cilantro aioli, on whole wheat bun GRILLED CHICKEN grilled chicken breast, swiss cheese, mixed greens, bell peppers, cilantro pesto COW TIPPER 2 Angus beef patties, double aged cheddar, double honey cured bacon, lettuce, tomato, red onion, tomato aioli SANTA FE GOBBLER turkey burger, jalapeño poppers, avocado, pepper jack, mixed greens, red onion & spicy aioli

TAVERN CLASSICS

TURF N’ SURF marinated flat iron steak & grilled shrimp w/ rosemary jus, garlic mashed potatoes WILD SALMON pan seared, served over roasted corn & black bean salsa w/ avocado cream MO|TAV JAMBALAYA tiger shrimp, andouille sausage, grilled chicken, & cajun dirty rice served in a spicy tomato bacon broth, served w/ toasted french bread CHICKEN SAN LUIS grilled chicken breast served over our loaded vegetable rice pilaf, w/ toasted french bread HOUSE MADE FISH N’ CHIPS beer battered sea bass, fries, house made tartar sauce SEARED AHI TACOS ahi seared rare, red & green cabbage, pico de gallo & warm flour tortillas served w/tortilla chips, wasabi cream & spicy aioli on the side LOADED MAC & CHEESE elbow macaroni, Angus beef, bacon, jalapeños, cherry tomatoes, & Sriracha w/ pepper jack, cheddar, & jack cheeses topped w/ crispy shallots TRUFFLED MAC & CHEESE elbow macaroni, white truffle oil, parmesan, cheddar, & jack cheese w/a panko parmesan crust

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

We can accomodate reservations for private parties, birthdays, bachelorette, wedding rehearsal, holiday parties & more! 805-595-2245 · 550 1st Street, Unit A, Avila Beach, CA www.CUVEECHAMPAGNEBAR.com

725 HIGUERA ST. DOWNTOWN SLO • 541-8733 WWW.MOTHERSTAVERN.COM • KID-FRIENDLY DINING


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R E S TA U R A N T S

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RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group – featured restaurant –

Simply Great Pizza

We r e Deliv l Poly

g Ca Includinla Beach & Avi

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photo by MELISSA WhItE

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PIZZA LA NOVA SPECIAL ALL OF THE FOLLOWING:

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F

By Kathy MarcKs hardesty

rom grill and chill to wine and dine, it’s (bacon is featured in many foods), Rib Line time. Whether you’re craving jalapeno, and cheddar cheese, then deeptender baby back ribs in award-winning fried, injected with ranch dressing, and barbecue sauce with an ice cold draft, or fine drizzled with red wine glaze—they’re wine paired with oak-grilled New York steak decadent! Nearly everything on the and wild salmon, you’ll always leave happily menu is barbecued, from the smoked sated after visiting the most popular BBQ chicken sandos and black and blue salad restaurant on the Central Coast. to the pulled pork, Angus burgers, Angus Family owned and operated, Brian and beef tri-tip and the chicken. Krystal Appiano always think of their But the Appiano’s go well beyond great loyal patrons first when creating their BBQ. The clam chowder and fish and delicious menu of housemade foods at the chips keep fish lovers returning for more. Rib Line. In fact, you’ll often find Brian A generous array of choices include: at one of the restaurants and Krystal is classic sandos; Poly pack/beach box usually there, too. Their daughter Aubrey for two with multiple choices in meats, and son Austin tag along to enjoy their pinto beans, coleslaw, baked potatoes, parents seriously good barbecue. No and sweet mini-loaves of cornbread; surprise there, once you’ve experienced and family meals for four to six people. Chef Brian’s soulful Angus steaks and triGenerously-portioned desserts include tip, baby back pork ribs, wild salmon, and “the legend,” aka turtle cheesecake. chicken, you’ll be craving more, too. Their BBQ clientele grew dramatically Before you reach the front door, you’re after they became the first SLO County greeted with the delicious aromas of restaurant featured on the Travel barbecued meats grilled over flaming red Channel’s Man v. Food Nation. Now oak (no cheap briquettes here!). From the this world famous BBQ place isn’t just delectable barbecue sauce and salsa, to a favorite at the SLO Farmers’ Market the triple threat chili and the humungous and private parties. Brides and grooms Brahma Bull sandwich—three-lbs. of triprefer their excellent baby back ribs and tip, one loaf of garlic bread, and one-pint more for their wedding celebrations. Call of salsa or barbecue sauce, it was made Krystal and she’ll personally help you famous by the Travel Channel’s Man v. perfect your menu and catering needs. Food Nation, their foods have earned The Appiano’s never forget their loyal awards for the quality of their ingredients. patrons. That’s why they offer a happy hour Addictive starters include the awardspecial every day from 3 to 6 p.m. with winning triple threat tri-tip chili (no favorites like K.I.S.S., the classic pulled beans) over fries, and Firestone DB pork sando for only $5 with the purchase ale-battered beach balls. The latter Chef of any drink. Daily lunch specials come Brian’s latest sensation locals crave. with your choice of fries, coleslaw, beans, These hand-rolled potato, or pasta treats are made salad. At Rib Line The Rib Line of mashed sweet they always ask, 12308 Los Osos Valley Road, San Luis Obispo potatoes mixed “How hungry are (805) 543-RIBS with applewoodyou?” You’ll always 228 W. Grand Avenue, Grover Beach smoked bacon dine well here.

(805) 474-0123


mmm...

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

Menus Advertise in the premiere restaurant and winery

guide on the Central Coast. 80,000 copies of MENUS are dustributed every six months to over 650 strategic

locations throughout San Luis Obispo and Northern Santa Barbara Counties.

MENUS Full Page + Feature option includes a

professionally written feature story highlighting the

many dining or wining experiences at your business.

ss Glo

ve y Co

r The Restaurant and Wine Guide to the Central Coast

Pickup Points for Menus: · Hotels · Wineries · Corporations

Grill and chill to wine and dine The Rib Line has

you covered with award-winning barbecue, customized catering, and fine cuisine

FALL/WINTER 2013

· Shopping Centers · Other High-Traffic Areas, including many New Times · Chambers & Sun racks. of Commerce

Spring/Summer AD DEADLINE: March 2014

PUBLICATION DATE: April 2014

SLO COUNTY

NORTHERN SB COUNTY

advertising@newtimesslo.com 546.8208 · newtimesslo.com

advertising@santamariasun.com 347.1968 · santamariasun.com

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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

CATERING

WEDDINGS | ANNIVERSARIES | SPECIAL EVENTS | LUNCHEONS | PICNICS FAMILY REUNIONS | BUSINESS MEETINGS | TO-GO DINNERS

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

follow us on


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R E S TA U R A N T S

Robert’s

A fresh approach to classic american cuisine

TASTE our passion for Central Coast Cuisine on a bite by bite, step by step tour through SLO or Paso Robles’ Historic Downtowns.

SLO TOUR: Mama Ganache Chocolates • Jaffa • We Olive -SLO Black Sheep • Alegria • Luna Red

PASO ROBLES TOUR: Thomas Hill Organics • Estrella • Panolivo Paso Robles Steakhouse and Inn Pithy Little Wine Company

FOOD & WINE TOUR PARTNERS

executive chef

Justin Picard

Robert ’s

restaur ant, wine bar, & catering New location in Arroyo Grande at 303 Branch Street in the Old Village coming January 2014 Lunch 11:00a-2:30p, Dinner 5:00p-10:00p 1218 Pine Street, Paso Robles | 805-226-5556 www.robertsrestaurantpaso.com

ASK ABOUT OUR SPECIAL SEASONAL EVENTS AND FARM-TO-TABLE TOURS

Buy Tickets: Call 800.979.3370 or visit www.centralcoastfoodtours.com

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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

a sampling of our menus

LIDO

AT

– featured restaurant –

DOLPHIN

BAY

RESORT

Breakfast & Pastries

Egg Sandwich on Roll or Croissant Fresh Tomato & Onion · Ham or Turkey Bacon or Linguica · Smoked Salmon Breakfast Burrito—Bacon or Veggie Cheese Omelet* · Scrambled Eggs* Breakfast Taco Bacon/Veggie Toast · Side of Fruit* · French Toast Burgers & Tri Tip Fresh Fruit, Yogurt & Granola* Regular Burger · Cheese Burger Tater Tot Hashbrowns Bacon Double Cheese Burger Danish, Scones & Muffins Chili & Cheese · Specialty Burgers Croissant plain, almond & chocolate Veggie · Garden (vegan) Cinnamon Rolls plain & raisin Flaming Tri Tip Sandwich & Tacos (2)*

Dogs

Regular · Chili & Cheese · Corn Dog

Deli Sandwiches

Grilled Cheese · Veggie · BLT Grilled Ham or Turkey & Cheese Tuna Salad · Crab Salad · Veggie

Sun Pizzas · Flatbreads

Thai Chicken · Ahi Wasabi · Carnitas Baja Salmon · Steak House · Caprese Chowder & Chili Grilled Shrimp, Goat Cheese Bread Bowl · Cup · Bowl · Pint · Quart & Pine Nuts with pesto add Seafood/Clam Topping Smoked Salmon, Roasted Red add Bacon/Green Onion/Cheese Peppers, Goat Cheese, Pine Nuts Grilled Sourdough Loaf Pepperoni & Cheese Frozen Chowder Pack

Seafood & Chips

Fish & Chips · Clam Strips & Chips Calamari & Chips · Shrimp & Chips Oysters & Chips · Sea Scallops & Chips

Steamed Clams

with Grilled Sourdough Small (1/2 pound) · Large (1 pound)

Seafood Sandwiches

Ciabatta rolls available Fish Sandwich/Cod Grilled or smoked Salmon Grilled Ahi Tuna · Grilled Calamari

Seafood Tacos

Daily Fresh Fish Specials · Fish Taco Grilled or Smoked Salmon (2)* Grilled Ahi Tuna (2)* · Grilled Shrimp (2)*

Chicken

Chicken Strips & Chips Chicken Sandwich (avail. Spicy!) Chicken Taco · Chicken Salad

Salads & Wraps

Garden* · Seafood* · Chicken Grilled or Smoked Salmon* Grilled Ahi Tuna* · Grilled Shrimp*

Extras

Curly Fries* · Onion Rings Chili Fries & Cheese Shrimp Cocktail* · Side of Fruit* Cinnamon & Raisin Bread Pudding Cakes, Cookies, Brownies, Chocolates

Breads & Baguettes

Check the board for daily specials! Sourdough Bread Bowls Artisan Bread of the Day Ciabatta · Rolls · Loaf Focaccia – several varieties

Pastries & Desserts

Fruit Tarts · Pastries · Cookies Brownies · Lemon Bars · Pies · Cakes Specialty Cakes available to order *Gluten Free

Pismo Beach, 197 Pomeroy · (805) 773-4653 · Daily 8am-9pm Downtown SLO, Next to Barnes & Noble · (805) 439-2990 Sun-Wed 7am-9pm · Thurs-Sat 7am-9:30pm

SLO, 1491 Monterey Street · (805) 544-7567

Full Service Bakery & Catering

Sun-Thurs 7am-8:30pm · Fri-Sat 7am-9:30pm

www.SplashCafe.com

Indulge this season at Lido

L

By KATIE BOTTRELL

ido at Dolphin Bay offers a created a literary themed dessert warm and inviting atmosphere, menu including the Ichabod Crane: a stunning ocean views, and the pumpkin cheesecake with cranberry freshest seasonal cuisine to tantalize relish and ginger crisp. your taste buds. Heading up the To keep guests and local friends culinary team at Lido are executive wined, dined, and entertained chefs Jacob Moss and Maegen Loring. between seasonal menu changes, Lido Lido’s dynamic duo collaborates offers a variety of weekly happenings to provide guests with the finest and specials. A popular addition experience whether dining at Lido, with locals is the $9 Weekday attending a special event at the Lunch Specials menu; these budgetresort, or enjoying the selections from friendly themed lunches are available Off Premise Catering services. Monday through Friday. Enjoy Lido’s As the weather cools down, we oceanfront setting while sampling are reminded that it’s time to start a different special each day. Be planning holiday gatherings! Take sure to check Lido’s Facebook page advantage of Lido’s Off Premise for updates about daily specials at Catering Services for customized Facebook.com/LidoRestaurant. menus to fit your budget, theme, and Why wait for the weekend for a location. Lido’s team will work with little indulgence? Lido serves up you to create a memorable experience complimentary bottomless mimosas for your guests featuring customized and $5 bloody marys with the purchase menus and catering services; whether of any breakfast entrée Monday for an intimate sit-down dinner at a through Friday and still offers a stellar private home or a company cocktail multi course, prix fixe brunch with party with passed hors d’ oeuvres. bottomless mimosas on weekends. Lido at Dolphin Bay also offers a For oenophiles, Lido features variety of options for your holiday an extensive wine list with many celebration, including two private varieties available by the glass. event locations. As always, Lido’s Winner of Wine Spectator’s Award of culinary team takes pride in providing Excellence, Lido’s wine list is updated seasonal cuisine utilizing fresh regularly to complement the seasonal produce, meat, and seafood from local menus. For those who wish to enjoy purveyors reflecting the bounty of a wine from their own cellar when California’s beautiful Central Coast. dining, Lido offers complimentary What’s new this season? Chef corkage for the first two bottles. With Jacob recommends the black curry so many reasons to indulge, now is swordfish with the perfect time forbidden rice to escape the Lido at Dolphin Bay Resort featured on the ordinary with 2727 Shell Beach Road, fall menu. Chef Lido at Dolphin Pismo Beach Maegen has Bay Resort & Spa. (805) 773-8900


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R E S TA U R A N T S

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HAPPY HOUR AT THE MARKET!

Wine & Cheese does Happy Hour 5 days a week! 4-8pm

Our Happy Hour feature $5 glasses of select reds, whites, and bubbles as well as appetizers at HAPPY prices.

Need a break by mid-week? Join us for Wine Down Wednesday and expand your local wine horizon as we sample flavors from the Santa Maria valley and Central Coast. All dine-in wine ½ off from 4 to 8pm.

STARTERS SPINACH DIP 10 warm spinach and artichoke dip with corn chips CHEESE PLATE 13 four artisan cheeses, cornichon, honey & crostini OLIVE SAMPLER 8 six olives from around california and europe CHARCUTERIE 8 five cured meats, french mustard and crostini WINE COUNTRY PLATTER 20 choose three cheeses, two meats, three olives, dried fruit, honey, dijon & french bread SOUP CALENDAR all soups 7 M chicken tortilla T cream of mushroom W roasted tomato bisque TH vegetable minestrone F creamy seafood chowder HOT PLATE CALENDAR 14 includes soft drink & homemade dessert of the day

M chicken enchiladas, side salad T bacon wrapped meatloaf, mac ‘n cheese W roasted turkey, dressing, mashed potato TH herb crusted pork tenderloin, mashed potatoes F shrimp scampi linguini, caesar salad

VEGETABLES & SIDES POMMES FRITES 5 COLESLAW with southern dressing 4 SPICY TOMATO COUSCOUS with lima beans 4 TABOULEH 4 MOMMA K’S POTATO SALAD 4 BROCCOLI & CAULIFLOWER GRATIN 5 SEASONAL VEGETABLE TIAN 4 MARKET VEGETABLES 4 GRILLED VEGETABLES PASTA SALAD 5 SMASHED LOADED BAKED POTATOES 5 MASHED YUKON GOLDS and gravy on request 5 THE MACK OF MAC N CHEESE 6

BURGERS & SANDWICHES served with your choice of one side dish

OLD SCHOOL BURGER 13 tomato, lettuce, onion, and house-made mayo MAKANI BURGER 15 melted cheddar, apple wood bacon, fried egg, lettuce tomato jam

FRENCH DIP AU JUS 15 shaved aged prime rib on a toasted french roll served au jus BRASSERIE VEGGIE 13 roasted pepper, roasted tomato, tapenade, white bean spread PASTRAMI RUBEN 14 house smoked pastrami, bacon braised kraut, gruyere on deli rye

SALADS

BBQ CHICKEN SALAD 15 chicken, avocado wild greens, grilled corn, black beans, crispy onions, cheddar cheese, and chipotle ranch dressing ASIAN CHICKEN SALAD 15 shaved chicken, julienned napa cabbage, carrots, field greens, radicchio, crispy won tons, chinese vinaigrette dressing CENTRAL CITY LOUIE 16 bib lettuce, lump crab, jumbo shrimp, hard poached egg, cherry tomatoes, avocado, 1000 island dressing QUICHE AND SALAD 13 loraine or florentine with a wild greens salad tossed in shallot vinaigrette CAESAR SALAD 14 romaine ribbons, rustic croutons, grated reggiano

TAKE WITH BOX LUNCHES no substitutions please

HALF CAPRESE SANDWICH & SALAD 8 fresh mozzarella, basil leaves, roma tomato, balsamic syrup on ciabatta with a house salad TURKEY CAESAR WRAP 8 house roasted turkey, romaine ribbons, rustic croutons, grated reggiano, spinach wrap QUICHE AND SALAD 13 loraine or florentine with a wild greens salad tossed in shallot vinaigrette BACKYARD CHICKEN WRAP 8 bbq chicken, red onion, celery, romaine, chipotle ranch, sun dried tomato wrap HALFER HALFER 9 one half tuna salad or curry chicken salad sandwich on wheat and choose from small house salad or cup of soup of the day SOUP AND SALAD 7 wild greens salad tossed in shallot vinaigrette and a cup of soup of the day

TURKEY DE PARIS 13 house-roasted turkey breast, brie, dijon, cranberry raspberry jam CAPRESE 12 fresh mozzarella, basil leaves, roma tomato, balsamic syrup, ciabatta

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


MENUS • FALL/WINTER 2013-2014 • 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

Lunch Daily 12noon - 2pm

Dinners Nightly 6pm-8:30pm

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

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

Open all nights 5:30-9pm (except Tuesdays) Closed completely for winter season in January & February

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

R E S TA U R A N T S

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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

Blue Skye Coastal Cafe “BISTRO ON THE BAY”

Open Daily at 8AM Serving Breakfast All Day, Lunch & Dinner Menu Sampling:

Variety Of Eggs Benedicts Breakfast Specials Chef Don’s Famous Hotcakes Homemade Soups & Deli Style Sandwiches Steamed Clams Fish Tacos Angus Burgers Pasta Dishes

Ma

95 ison Fondee 19

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

Fine Cajun Cuisine Fried Catfish Po-boy Crawfish Etouffee Featuring Local Wines & Beers Local Farm Fresh Ingredients Fresh Local Catch Joebella’s Roasted Organic Coffees

Happy Hour 7 Days A Week From 4-6pm Live Entertainment Alfresco Dining with 18 Waterfront Tables Dog Friendly · Casual Relaxed Atmosphere

Best View On The Bay!

Jambalaya Muffalettas Seafood Gumbo Bloody Mary’s and Mimosas Beignets (weekends ‘till 2 PM) Fried Green Tomato Benedict, Eggs Sardou, Fat Tuesday Omelette, Red Beans & Grits with Poached Eggs & Hollandaise

Live Music Every Mon, 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

805-544-2100 1000 Olive Street, SLO www.bontempcreolecafe.com

699 Embarcadero, Morro Bay · 805-772-8988 On the “Waterfront Walk” at Marina Square

Visit blueskycafe.com for complete menu

..for complete menu

N.

Downtown SLO

1

10 S.

Santa Rosa St.

ive Ol

. St


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

THE GARDENS R ESTAURANT at Sycamore Mineral Springs Resort & Spa

FARM | TO TABLE | CUISINE

Garden Inspired · Seasonal Ingredients · Locally Grown

Seasonal and Spontaneous Coastal Cuisine by Executive Chef Robert Trester

Dine with us:

Open Daily | Serving Breakfast, Lunch and Dinner

Alfresco Dining on our Patio · Romantic Dining Room Bar & Lounge · Happy Hour Mon-Fri · Private Dining Events

Complimentary corkage for one bottle of SLO County wine

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

www.sycamoresprings.com

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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

CHO

It is our privilege to serve you for over 17 years. We make traditional Boiled New York Style Bagels.They’re crunchy on the outside and chewy on the inside. Our variety of cream cheeses are sensational, and we create our own seasonal flavors right here. What makes us special: Drive-Thru, Espresso, fresh Salads & Sandwiches using Boar’s Head Meat. Our New York Style Bagels and homemade Cream Cheeses are the best ever made! We’re proud to be Locally Owned!

BAGELS

Plain • Egg • Sesame • Garlic • Poppy Seed • Works • Salt Chocolate Chip • Cranberry • Banana Nut • Blueberry • Honey Oat Cinnamon Raisin • Jalapeño • Cinnamon Apple • Cinnamon Sugar Sundried Tomato • Spinach Cheddar • Wheat • Mixed Grain Sesame Wheat • Onion • Sourdough

CREAM CHEESES

Plain • Low Fat Plain • Garlic & Onion • Cinnamon Raisin • Lox Sundried Tomato • Low Fat Strawberry • Honey Walnut • Chives Low Fat Veggie • Green Olive • Jalapeño

SANDWICHES

Made with Boarʼs Head Meat Turkey • New York Pastrami • Black Forest Ham Roast Beef • Salami Veggie, with Avocado and Cucumber Sandwich BLT - toasted with mayo, bacon, lettuce, and tomato

SALADS

Chicken Caesar • Chef Salad Oriental Chicken • Garden Salad

COFFEE & SPECIALTY DRINKS

Gourmet roasted, premium, flavored coffee of the highest quality. Famous Blended Drinks • Tasty Espresso Drinks Delicious All Natural Fruit Smoothies

ARROYO GRANDE

1259 East Grand Avenue (805) 473-1500

Drive-Thru Window Hours: 6am-3pm Monday - Saturday 7am-2pm Sunday

PISMO BEACH

503 Five Cities Drive, #B (805) 773-9263

Hours: 6am - 3pm Monday - Friday 6am - 4pm Saturday 7am - 4pm Sunday

P P ED

SA L A D S & W R A P

S

Coming Soon

A new full menu including small and large plates, chopped salads, gourmet burgers, craft beers, and local wines all in a casual table service setting.

Signature Salads & Wraps Carnivore Spicy Tuna arugula, romaine, red leaf, sesame encrusted ahi tuna, edamame slaw, avocado, sun�lower sprouts, won ton crunch, cucumber wasabi vinaigrette Beefeater Cobb romaine, red leaf, spring mix, top sirloin, chicken, bacon, soft boiled egg, avocado, scallion, tomato, blue cheese crumbles, red wine vinaigrette.

Omnivore Antipasta Chop romaine, arugula, pea tendrils, mortadella, capicolla, salami, pepperoncini, artichoke hearts, red onion, tomato, balsamic vinaigrette Chopped Chinese romaine, cabbages, �irecracker shrimp, oyster mushrooms, snap peas, water chestnuts, scallion, pea tendrils, won ton crisps, yuzu vinaigrette

Spa Market Vegetable spring mix, romaine, arugula, market fresh vegetables, apples, grapes, roasted beets, goat cheese, spiced pumpkin seeds, apple cider vinaigrette Goddess Detox black kale, spinach, red cabbage, agave glazed heirloom carrots, strawberries, cool cucumber, blueberries, marcona almonds, raspberries, cayenne citrus vinaigrette

Artisan Pot Pies Old Fashioned Chicken carrot, celery, turnip, pearl onion, English peas, Parmigiano-Reggiano Steakhouse top sirloin, wild mushrooms, mashed potatoes, green beans, crispy onion, cabernet sauce

Serving Lunch and Dinner Daily 779 Price Street, Downtown Pismo Beach, CA

(805) 295-6497 WWW.CHOPST.COM

INFO@CHOPST.COM

Please follow us on facebook for specials and housemade soup selections


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R E S TA U R A N T S

{ENTREES} ROASTED CHICKEN

23

NEW YORK STRIP

26

FILET MIGNON

29

RIB EYE STEAK

27

DOUBLE-CUT PORK CHOP

22

RACK OF LAMB

29

SEARED DUCK BREAST

26

Wild Rice, Ratatouille, Red Wine Reduction

{STARTERS} INDULGE SALAD

8

Field Greens, Dried Cranberries, Candied Walnuts, Goat Cheese, House Vinaigrette

Butternut Squash, Crispy Shallots, Black Pepper Sauce Garlic Mashed Potatoes, Seasonal Vegetable

BACON BLEU SALAD

12

Field Greens, Bacon Bits, Bleu Cheese Crumbles, Candied Walnuts, Poached Pear, Bleu Cheese Dressing

Garlic Mashed Potatoes, Roasted Mushrooms, Red Wine Reduction

CRAB CAKES

12

Wild Rice, Roasted Butternut Squash, Béarnaise Sauce

Chipotle Aioli, Field Greens

CHEESY STEAK FRIES

Crispy Shoestring Fries, Steak, Melted Cheddar, Caramelized Onions, Chipotle Aioli, Chimichurri Sauce

ALL AMERICAN SLIDERS

2 Brioche Sliders, Handmade Beef Patties, Lettuce, Tomatoes, Cheddar Cheese, Macerated Onions, Pickles

8

9

DBA BATTERED MUSHROOMS

6

ONION RINGS

7

Side of Béarnaise Sauce

DBA Battered Onion Rings Side of Bleu Cheese Sauce

BACON MAC & CHEESE

9

Layered Mac and Cheese with Crisp Smoked Bacon and Apple Slices

Quinoa, Ratatouille, Chimichurri Sauce Side Salad, Wild Rice, Blueberry Reduction

FISH OF THE DAY

MP

INDULGE’S HAMBURGER

12

QUINOA BURGER

12

½ lb Handmade Beef Patty with Chipotle Aioli, Lettuce, Tomatoes, Macerated Onions, Pickles, Brioche Bun, French Fries *Add Cheddar or Pepper Jack Cheese for Only $1, Sweet Potato Fries for $2 House Veggie Burger made with a Blend of Quinoa, Corn, Mushroom and Roasted Garlic and Served on a Wheat Bun with a Side of French Fries *Add Cheddar or Pepper Jack Cheese for Only $1, Sweet Potato Fries for $2 Substitutions available for an additional $1.50 Please inform us of any dietary restrictions so we may do our best to accommodate your needs.

INDULGE RESTAURANT

3000 Riverside Avenue, Paso Robles, CA Reservations 805-237-8700 18% Gratuity for Parties of 8 or More

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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

EAT LOCAL. DRINK LOCAL. SIMPLE FOOD DONE AMAZINGLY!

SERVING LUNCH & DINNER DAILY • OUTDOOR DINING $8 WEEKDAY LUNCH SPECIALS ALL FAMILY MEMBERS WELCOME “7 Time Winner Best Pub/Bar” - N.T. DOWNTOWN PASO ROBLES 1122 Pine Street 238-7070 SAN LUIS OBISPO 1865 Monterey Street 543-5458

www.PappyMcGregors.com


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

PANORAMIC COASTAL CUISINE

Restaurant FIRST COURSE OYSTERS ROCKEFELLER

Our all �me favorite, baked blue point oysters with a melt of spinach, bacon and parmesan

CALAMARI

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

SHRIMP COCKTAIL

Poached large Pacific �ger prawns, house made horseradish cocktail sauce and lemon & lime wedges

TUNA POKE

Tossed in a Hawaiian marinade with avocado, cucumber salad, crispy wontons, jalapeno oil and wasabi cream

ALOTTA BRUSCHETTA

Oven roasted tomato, fire roasted bell peppers, burrata pesto, ar�choke tapenade, bacon jam, roasted garlic, and goat cheese with grilled bague�e

CHEESE, FRUIT & NUT PLATE

Chef ’s selec�on of fine cheeses from around the world with accoutrements & a selec�on of crackers

MARGHERITA FLATBREAD

Mozzarella, basil pesto, sliced tomatoes and balsamic

BACON & GOAT CHEESE FLATBREAD

Bacon jam, goat cheese, mushrooms and carmalized onions

BACON WRAPPED SCALLOPS Fried Brussel sprouts, avocado, goat cheese and lemon aioli

BEEF CARPACCIO

Thinly sliced uncooked filet mignon with cream of horseradish, grated parmesan, capers, lemon and cros�nis

SOUPS & SALAD CLAM CHOWDER

Pismo Beach Clam Fes�val Winner

MIXED FIELD GREENS

Green and red grapes, sliced apple, candied pecans, feta and a Devil Dog vinaigre�e

CHOPPED WARM SHRIMP SALAD

Mixed field greens tossed with avocado, red onion, bacon, asparagus, corn, roma tomatoes, s�lton blue cheese crumbles & honey cilantro Dijon vinaigre�e

CLASSIC CAESAR SALAD

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

GRILLED PEACH SALAD

Arugula with prosciu�o, green oinion, feta, toasted walnuts and garlic herb dressing

SPINACH, GOAT CHEESE & BEET SALAD

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

100 O CEAN V IEW A VENUE

ENTREES CHICKEN PASTA

Mixed wild mushrooms, ar�choke hearts, broccolini fri�er, roasted garlic, baked mac ‘n cheese with creamy herb jus

PISTACHIO TUNA

Warm cous cous salad with bell peppers, green onions, cucumber, mango and a spicy Thai chili sauce finished with wasabi

PAN SEARED FILET MIGNON

With pommes macaire, bacon wrapped asparagus and red wine reduc�on

DRINKS, SMALL PLATES, APPETIZERS Monday-Friday 4pm to close Saturday-Sunday 2pm to close HAPPY HOUR Monday-Friday 4 to 6pm

LOBSTER TAIL

LIVE MUSIC Wednesdays 6 to 9pm Sundays on the Deck 3 to 6pm

PORTERHOUSE PORK CHOP

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

roasted heirloom potatoes and seasonal vegetables with drawn bu�er and lemon Pan-fried chop with loaded mashed potatoes, haricot vert, French fried onions and roasted garlic cream sauce

FRUITS DE MER

Prawns, scallops, mussels and clams with roma tomatoes and pappardelle noodles,tossed in a creamy ar�choke & spinach pesto garnished with crispy pance�a

COUPLES FILET & LOBSTER

Each of you will experience a pe�te filet mignon with red wine sauce, half a lobster tail with drawn bu�er and lemon, roasted heirloom potatoes & seasonal vegetables

HERB GOAT CHEESE LASAGNA

Lasagna filled with mushrooms, leeks, spinach, and roasted peppers with a marinara sauce

SHRIMP & LOBSTER VOL-EN-VENT

Sauteed shrimp and lobster with fingerling potatoes and asparagus with a lobster bu�er sauce

ROULADE OF TROUT

Stuffed with crab and wrapped with bacon, with pearl onions, spinach and pork belly stuffing topped with choron sauce

GRILLED SCOTTISH SALMON On a potato cake with broccolini and a lemon caper beurre blanc

HANGER STEAK

Topped with sautéed mushrooms and shallots, with garlic roasted smashed potatoes, seasonal vegetables and a black peppercorn sauce

PACIFIC TRIO

Sautéed shrimp, scallops and a pan fried riso�o crab cake, Brussel sprouts tossed with pance�a and a roasted red pepper sauce

“THE SEA VENTURE”

Our signature dish of shrimp, scallops, clams, mussels, fish and spicy sausage with saffron riso�o, aroma�c tomato fume with grilled bague�e

P ISMO B EACH

805 805.773.3463 773 3463

SUNDAY BREAKFAST & LUNCH 10am to 2pm

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R E S TA U R A N T S

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

INDULGE

– featured restaurant –

AT

THE

OAKS

25

HOTEL

BAYSIDE CAFE In the MORRO BAY STATE PARK

Homestyle Hamburger choice ground beef

LUNCH 1/3 lb.

“Catch of the Day” Sandwich -

Charbroiled filet of fish on a wheat bun

Tri-Tip Beef Sub - On a French roll Club Sandwich - Ham, turkey, bacon on toasted whole wheat bread

Tuna Sandwich -

The ultimate indulgence

O

By Kathy MarcKs hardesty

n the Central Coast many of our year-old said she would cook dinner one best restaurants are found in our night. She pulled a chair up to the stove, best hotels. That’s where you’ll find hopped atop it and fried one egg for her professionally trained chefs actually in the mother. By the age of 9 she developed a kitchen making creative, delicious dishes fondness for baking sweet treats. Mary that are sure to have you returning for and Philip Tsui, who own and operate The more. In fact, that’s what makes Indulge Oaks Hotel built in 2012, invited their Restaurant at The Oaks Hotel so special. daughter to create Indulge Restaurant in Executive chef Cheryl Tsui is usually the spring of 2013. cooking your dinner personally, when she’s Chef Cheryl respects the fact that not working on new dishes for her evolving most guests are visiting Paso Robles’ menus featuring seasonal ingredients. outstanding wine community and The dinner menu is regularly updated therefore doesn’t charge a corkage fee with delicious treats for guests who want for bringing along your own bottle of a unique experience each visit. Yet her wine. Every Friday and Saturday evening, mainstay dishes, New York strip with complimentary wine tasting hosted by black pepper sauce, double-cut pork chop a local winemaker is served from 5 to 7 with béarnaise, and roasted half-chicken p.m. for all who would like to come in for with red wine reduction, are favorites wine tasting amongst guests of the hotel of regulars who repeatedly return for and Indulge Restaurant. another taste. The menu features a In The Oaks Hotel lobby next to selection of signature side dishes that Indulge, the full-service-bar offers include mac and cheese, pommes frites, cocktails, local wines, and local craft Firestone DBA-battered mushrooms, and beers. Happy hour specials are served sweet potato fries, and other intriguing daily from 5 to 7 p.m. It’s a friendly place choices. Nearly everything on the menu for dropping in when you’re thirsty for is housemade, focused on peak of the a refreshing draft, or you’re craving season ingredients. The chef always scrumptious appetizers with your features a nightly special-of-the-day. Cosmopolitan martini or glass of Paso Among chef Cheryl’s beautiful and Robles' finest wines. creative specials is the halibut cheeks Chef Cheryl has rapidly earned fame paired with Asian slaw, candied mangoes, for her creative, satisfying menus of and quinoa dressed with a ginger fine foods among all foodies. Indulge vinaigrette. At dinner’s end guests can’t Restaurant is open to all for breakfast resist the perfect sweet conclusion to the buffet and dinner. Through the end of meal in choices that may include her bread 2013, Indulge Restaurant is offering a pudding, crème brûlée, or cold s’mores. 15-percent discount on meals for all. If Originally from Pasadena, chef Cheryl you're in the mood to indulge in fine food, graduated from Le Cordon Bleu College of local wine and craft beer, and excellent Culinary Arts in Pasadena in 2009. Her service with a smile, treat yourself to mom recalls her a one-of-a-kind Indulge at The Oaks Hotel interest in cooking dining experience 3000 Riverside Avenue, Paso Robles started when the dining at Indulge www.IndulgeRestaurant.com precocious fourRestaurant.

(805) 237-8700

Dawnʼs tuna salad on wheat bread

Crab Cake Sandwich - Rock crab cake on a whole wheat bun

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.

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


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RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

Sample Menu Bar Menu & Appetizers Tobacco Braised Pork Belly and Poached Duck Egg Sriracha & Honey Glazed Chicken Wings Confit, Toasted Sesame Seeds Bacon Wrapped Dates Stuffed with Local Goat Cheese Di Stefano Burrata Cheese, Caramelized Onions, Coriander Marmalade, Cara Cara Oranges, Cumin, Roasted Almonds Beluga Lentil Tacos, Gingered Carrot Puree, Toasted Cashews, Candied Jalapeno, Coconut Cream

Salads & Sandwiches Raw Green Kale Salad, Sunflower Sprouts, Macerated Onions, Avocado, Toasted Macadamia Nuts, Miso-Honey Vinaigrette Grilled Shrimp Skewer Salad, Butternut Squash Noodles, Mint, Basil, Cilantro, Sweet Thai Chili Sauce Smoked Salmon Sandwich, Sunflower Sprouts, Macerated Onions, Sriracha Aioli & Avocado on Toasted Multigrain Bread PC Cattle Beef Burger, Cambozola Cheese, Caramelized Onions, Romesco & Roasted Garlic Aioli on Brioche

Sunday Brunch Chocolate French Toast, Caramelized Pear, Brandied Maple Syrup, Fried Egg & Crispy Bacon Pork Shoulder Chili Verde, Fried Egg, Creamy Polenta, Creme Fraiche

Entree Miso Glazed Black Cod, Carrot Sambal, Spicy Greens, House Dashi, Green Onion Aioli Stuffed Pasilla Chili Rellano, Quinoa & Butternut Squash, Oaxacan Black Mole, Queso Fresco Coffee Braised Short Ribs, Caramel Aioli, Roasted Fingerling Potatoes, Wild Arugula *Offering Napoli Style Brick Oven Pizzas Tuesday through Saturday 1313 Park St. Paso Robles, CA 93446 805.226.5888 www.ThomasHillOrganics.com m


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

Legendary Taste

Meets

Epic Party Chicken Fresca Salad Chicken Fajitas Breakfast Omelette Meat Nachos Supreme Burrito Roco

Featuring

Cool Zinger Pie Paired with Ninkasi Total Domination IPA J

7 Locations To Serve You! Taco Roco Santa Rosa

281 Santa Rosa St. San Luis Obispo, Ca Phone: 784-0502 Fax: 784-0503

Taco Roco Broad Taco Roco Express 3230 Broad Street, Ste 100 San Luis Obispo, Ca (805)543-2810

Taco Roco Central

129 W. Central St. Lompoc, Ca Phone: 737-0255

2021 S. Broadway Santa Maria, Ca Phone: 739-8887

Taco Roco Lompoc

1140 N. “H” Street Lompoc, Ca Phone: 737-3830

Taco Roco Solvang

614 Alamo Pintado Rd. Solvang, Ca Phone: 686-1901

Taco Roco Buellton

245 Avenue of Flags Buellton, Ca Phone: 693-0939

J 1000 Higuera St | 805.541.4420 | woodstocksslo.com | #woodstocksslo

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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

Check our e Facebook Pag for nightly & drink specia ls t entertainmen updates!

HAPPY HOUR 5pm- 8pm every day

LUNCH & DINNER SPECIALS 11am - 10pm every day

MONDAY Trivia & Pint Night! THURSDAY Live Entertainment FRIDAY & SATURDAY DJ Night

SUNDAY Service Industry Night & Late Night Dining

(full menu served till 12am)

7 17 H i

g uer a S t . S L O ( 8

05).5 4 4 .5515 w w w.bu f fa lopuba ndgr i

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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

– featured restaurant –

THOMAS HILL ORGANICS BISTRO & WINE LOUNGE

Farm to table with style

W

By Kathy MarcKs hardesty

hen Thomas Hill Organics Bistro Meagen Loring. Julie remembered: “I feel and Wine Lounge (THO) was so extremely fortunate and lucky to have created by restaurateur Debbie worked with such great people who taught Thomas, foremost in her plans was the me to cook professionally. I couldn’t think goal of providing her guests a unique wine of a better place to start my career as a country dining experience. For Debbie that chef than at THO. I want people dining meant the cuisine would be made from here to say what a nice surprise it is to get the seasonal bounty available from local something a little unexpected.” farms to your table. Debbie and executive Julie’s delightful menus express her chef Julie Simon are committed to serving creative side in the kitchen with dishes the freshest produce from local organic such as black lentil tacos with carrot and sustainable farms. Their outstanding puree, candied jalapenos, watermelon, cuisine is prepared in creative dishes that cashews, and coconut, or miso-braised are sure to excite your palate. salmon collar with Asian greens and Highly-regarded for their local wine jasmine rice. Debbie considers Julie selection, they focus on the famed artisan a perfect match for THO. “Julie is winemakers of Paso Robles. Debbie enthusiastic about seasonal, organic explained: “I love featuring the fine ingredients and has a natural creative wines made by our local wineries. They ability for unique food pairings. She has all support me and I’m a firm believer nurtured strong relationships with local in supporting them.” It’s not just the ranchers, farmers, and winemakers, outstanding food and wine that has made which reflects the values she learned THO so popular. The friendly, expert while growing up in France.” servers see to every guest’s needs, making Before relocating to Paso Robles, Debbie it an unforgettable dining experience. lived and worked in Los Angeles managing That’s true whether you reserve a table to apparel company divisions. Her desire to enjoy chef Julie’s multi-course gourmet get away from the hectic city life led her dinners, or one of her irresistible and her partner to establish an organic hamburgers featuring PC Cattle from farm. The success of her CSA program SLO, and fresh Hush Harbor breads. motivated Debbie to open THO where she The chef’s menus change frequently as could showcase amazing produce grown by everything is sourced locally including, Paso Roble’s passionate agrarians. grass-fed beef and lamb, humanelyIn her desire to offer her guests even raised rabbits, and wild, line-caught more, Debbie recently added a lovely fish. Chef Julie, who was born in Paris, lounge with a new entryway to THO on grew up sharing freshly-harvested foods Park Street. The romantic room features a and edifying discussions at the family wine bar and tables for guests, creatively table. Those memorable meals inspired designed by chef Julie and restaurant her career as a chef. After relocating manager Serena Harkey. Considered one of to Paso Robles in 2004, she earned the finest restaurants by connoisseurs from apprenticeships around the world, Thomas Hill Organics with two local discover THO for 1313 Park Street, chefs, Pandee the ultimate dining Paso Robles Pearson and experience.

(805) 226-5888

Open daily at 5:00pm Live Music Wednesday-Saturday For reservations 805-543-3000

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RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

TH

The Faces of Marisol You’ve probably seen it many times as you drive through Shell Beach on California State Highway 101, the beautiful, oceanfront Cliffs Resort hotel and its restaurant and bar Marisol. The Spanish name “Marisol” translates to "Sea” (mar) and “Sun” (sol) and what other name could be more fitting for this Central Coast hot spot? With panoramic views of the Pacific and the beautiful coastline that surrounds, at Marisol, the visual experience alone is enough to create a line of people that extends out the door, all who are waiting for a table. But there’s a whole-lot-more to enjoy about this place than just the appeal of what meets the eye. With a colorful team of professionals on staff, all contributing their unique talents, Marisol is not just a great place to eat. It’s an “experience” that pleases all of your senses. All the dishes at Marisol are prepared with a soulful touch by Chef de Cuisine Gregg Wangard, an acclaimed culinarian and a Wisconson Milk Marketing Board Certified Cheese Master. Gregg introduced his own unique approach of preparing traditional farm-to-table style cuisine to the menu at Marisol. With produce from fields of local farmers, seafood fresh off the boats of local fishermen and naturally raised meat and poultry, Chef Gregg creates a dining experience that’s uniquely representative of the Central Coast.

talking to guests, making recommendations and sharing stories about his passion...Local Wine. But don’t let his expertise intimidate you if you aren’t the wine connoisseur we all wish we were. “This is the Central Coast, not Napa,” Jeff points out. “This is what we do. We wake up, look for the best surf conditions the day has to offer, and afterward, when the winds turn onshore, we hit up a vineyard and taste new wines.” Hannah Ingham, Pastry Chef at Marisol, or more commonly known as “the Muffin Goddess” is the newest addition to the Faces of Marisol. Her hand-made pastries are not only beautifully presented; they are made with the freshest local and seasonal ingredients available. And Hannah’s creations are not just delicious. They are a perfect reflection of who she is: spontaneous, sweet and healthy. You probably know David Kline, Maitre’ D and Social Director at Marisol, but if you don’t, you should. His ability to remember names is astonishing, so don’t be surprised if he greets you personally. He knows everything about what’s happening in the area and participates in just about every local activity. But be forewarned. If you run in to him at Marisol, he just might talk you in to joining him.

Open 7-days a week for breakfast, lunch and dinner, Marisol at Wine Director, Jeff Chaney works The Cliffs Resort is a great place to go for an intimate dinner, a to keep Marisol stocked with up-and-coming wines, as well as casual lunch, evening cocktails, happy hour appetizers or Sunday the mouthwatering traditional favorities, but you’ll also find him brunch.

David Kline Maitre’ D | Social Director @DavidofSunNSea

Jeff Cha

Wine Dire BarrelsAnd


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R E S TA U R A N T S

HE FACES OF MARISOL

aney

ector dBarrels/CliffsResort.com

Hannah Ingham Pastry Chef TheMuffinGoddess.com

Gregg Wangard Chef de Cuisine CliffsResort.com/MeetTheChef

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RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group – featured restaurant –

SLO

BRE W

SIGNATURE DISHES

SLO Brew is relentless!

HOUSE MADE DUNGENESS CRAB CAKES Panko Crusted Dungeness & Lump Crab served over a Chipotle Aioli OFF THE HOOK MACARONI & CHEESE DUNGENESS Dungeness & Lump Crab with Cavatappi Noodles Au Gratin OFF THE HOOK BURGER ½ Pound Burger with Bacon, Shitake Mushrooms, Jack Cheese, & a Sweet Teriyaki Glaze served with Sweet Potato Fries. PAN SEARED PACIFIC RED SNAPPER Giovanni’s Fish Market Snapper, Herb Potato Croquette, Roasted Asparagus & Mango Salsa. MACADAMIA CRUSTED HALIBUT Our Finest Halibut With Potatoes Au Gratin, Seasonal Vegetables & Finished with a Coconut Cream Sauce. OFF THE HOOK CIOPPINO Crab, Prawns, Scallops, Clams, Black Mussel, & Pacific Red Snapper, in a Rich Sambal & Ginger Infused Seafood & Vegetable Broth. ROLLS OF THE COAST Alaskan King Roll In: Spicy Krab, Salmon & Asparagus Out: King Salmon, Ikura, Avocado, & Spicy Mayo Georgia Peach Roll In: Tempura Shrimp, Unagi & Cream Cheese Out: Sliced Peaches, Tempura Flakes & Avocado With Eel Sauce. Oregon Blaze Roll In: Spicy Tuna, Cucumber & Jalapeño Out: Cajun Albacore With Asian Chili Pesto. Finish your meal with one of our delectable desserts including… CHOCOLATE FONDUE FOR TWO Served with Sponge Cake, Berries, Marshmallows & Seasonal Fruit

Heated Patio For Our Two & Four Legged Guests

833 EMBARCADERO | MORRO BAY

772-1048

I

By Kathy MarcKs hardesty

f you’re looking for a great night out, SLO manager Monte Schaller is always happy Brew has it all with their award-winning to recommend his favorite foods and the micro brews, upscale pub cuisine, perfect beer to pair with them. and world class concerts. No ordinary Master-brewer Steve Courier, with SLO establishment will do in SLO town; locals Brew since 1996, earned them the award prefer the experience they know they’ll for Best Micro Brew in 2001 at the Great always find at SLO Brew. Established in American Beer Festival along with a gold 1988, SLO Brew is celebrating their 25th medal for SLO Brew’s famed IPA. Steve year as one of California’s oldest microis ardent about perfecting his craft and breweries. An experience for people of all has mastered dozens of brews including ages, the synergy of hand-crafted beer, a seasonal selection featuring stouts, great food, and live music keeps clientele imperials, lagers, pilsners, and nitrogencoming back for more. infused ales. In 2010, SLO Brew introduced executive Steve encourages SLO Brew newcomers chef Allison Watts and her signature to try the beer flights featuring six 4-oz. dishes have raised the bar once again. Chef samples including a seasonal selection. Allison brings an unwavering passion and Steve’s award winning beers range from flare to the kitchen. Restaurant dining IPA, Honey Blonde, Pale Ale, Cali Wheat, has increased steadily with Allison’s to Irish Stout and Porter. For seasoned commitment to high quality ingredients beer connoisseurs, Steve recommends the and beer-infused recipes, all reasonably gold medal winning IPA. priced. With weekly access to SLO’s famed SLO Brew’s first floor features a storied farmers market, Allison hand-picks the entertainment venue, which over the produce from farmers (preferably those recent two years included performances using sustainable practices) for all dishes by: Grammy winner Dr. John, Jimmy Eat including the very popular Peace and Love World, English Beat, Jeff Bridges, Ryan Hummus platter. But you can always Bingham, ADAM Ant, Dick Dale, and count on SLO Brew to satisfy your more many more. Loved by locals and critics, gratuitous desires with its heritage Brew New Times’ music columnist, Glen Starkey, Burger, the Rock Star (SLO Brew’s own writes high praise: “SLO Brew is relentless buffalo chicken sandwich), or a specialty in bringing big city entertainment to our bacon wrapped corn dog. Allison has made little town. Flat out, it’s the best live music the Brew’s unique menu rank among the venue this town has ever seen.” best eateries in SLO. Their latest news, they’re planning a Formerly, Allison worked for the large expansion in a move to Higuera acclaimed SLO chef Maegen Loring. She left Street next fall. They will also reto take-on her first job as executive chef at introduce their bottled beer line and keg the brewery where she has excelled. Allison’s distribution, formerlys sold throughout irresistible pub food immediately earned 40 states in the late 1990s. In celebration a following. Allison and sous chef Zachary of their 25th Anniversary, a new Imperial Chrzaszcz are Reggae Red was enjoying accolades created to celebrate SLO Brew over their creative one of their flagship 1119 Garden Street, San Luis Obispo and delicious dinner brews, the popular www.slobrew.com specials. General Reggae Red.

(805) 543-1843


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

Entertainment every evening in our Fireside Lounge, featuring acoustic solos, folk, Karaoke Mondays, and the best rock on the Central Coast. After enjoying entertainment or dinner, spend the night— look for our Escape Coupon on the New Times Saver page!

Our restaurant is a casual, relaxing lodge environment with beautiful garden views from each of the three intimate dining rooms.

Outdoor Dining Available Our unique alfresco dining kivas are cozy rock alcoves with fireplaces & colorful tile mosaics. Serving lunch & dinner daily. Here is a sampling of our menu:

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

� Dinner Served Daily 5pm-9pm · Reservations recommended 927-4200 ext 2111 Appetizers Crab Cakes - classic Maryland-style! Served with a spicy citrus aioli Blackened Seared Ahi - center-cut Ahi seared ruby rare topped with ginger & wasabi sauce Trio Cheese Platter - Select artisan cheeses, served with dried fruits, candied walnuts, fresh grapes, & crostini Fried Calamari - lightly breaded calamari steak with a sweet Thai chili sauce Shrimp Scampi - Jumbo tiger prawns sautéed in olive oil & white wine with garlic & shallots, finished with lemon, capers, & fresh herbs Blackened Seared Ahi - center-cut Ahi seared ruby rare topped with ginger & wasabi sauce

Salads Chinese Chicken Salad - Fresh greens with mandarin orange slices, toasted almonds, snow peas, & rice noodles tossed in a sesame-based oriental house dressing Roasted Vegetable Salad - Marinated & grilled artichoke hearts, asparagus, eggplant, red & yellow peppers, corn, & sun-dried tomatoes over fresh romaine, topped with avocado & Dijon balsamic vinaigrette Caesar Salad - Fresh Romaine tossed with Parmesan herbed croutons & our creamy caesar dressing

Entrées Filet Mignon - A tender 8 oz. filet, grilled to perfection & topped with fried onions; served with our House veal demi glace, mashed potatoes, & fresh vegetables New York Steak - A tender 12 oz. beef strip, grilled & topped with peppercorn sauce; served with mashed potatoes & fresh vegetables Ciabatta Burger - our 1/2 lb, home-ground beef with lettuce, yellow tomato, bread & butter chips, homemade spicy aoli sauce, & sweet potato fries Shrimp Penne Pasta - Sautéed shrimp & penne pasta tossed in a cream & sun-dried tomato basil sauce Chicken Piccata - Breaded tender chicken breast sautéed with garlic, shallots, tomatoes, & capers; served with rice pilaf & fresh vegetables Grilled Salmon - Topped with sun-dried tomato & cucumber salsa & a balsamic reduction; served with tri-color pasta with cheese & fresh vegetables Ravioli - A combination of cheese, sun-dried tomato, & butternut squash ravioli, topped with herbs from our garden & Parmesan basil cream Grilled Pork Chop - A tender French-cut pork chop with roasted apple chutney atop a honey bourbon Dijon glaze. Served with mashed potatoes & fresh vegetables Gluten-Free Vegetable Lasagne - Roasted fresh vegetables with ricotta cheese, gluten-free pasta, & House-made marinara sauce served with marinated grilled vegetable medley Vegan Grilled Portobello Steak - Fresh Portobello mushroom grilled & lightly seasoned, topped with fresh grilled onions. Served with grilled vegetable medley & sweet potato fries

View our full dinner menu at CambriaPinesLodge.com · 2905 Burton Dr., Cambria · (805) 927-4200

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RESTAURANTS

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FAMOUS PIZZERIA & ITALIAN RESTAURANT�

Family O wned & Operated Since 1973

Our Specialties� Specialty Ravioli

Jumbo and generously stuffed ravioli with your choice of alfredo, pesto, or creamy marinara sauce.

Chicken Milano

Biggest & Best Sandwiches, Fresh Daily Specials, Salads, Soups, Homemade Chili, Thirst-Quenching Beers, Fountain Drinks, Homemade Krispy Bars, Brownies & Cookies! Made-to-Order Breakfast Sandwiches M-F 9-10:30am Here’s a selection of our specialties... VEGGIE CONNECTION - Tomatoes, olives, bell peppers, cucumbers, mushrooms, spices & your choice of cheese & The Works - served hot or cold. BEN’S ATC - A combo with Ben’s avocado mixture, turkey & your choice of cheese, customized with your choice of The Works BEN’S CALIFORNIAN - Roast beef, pepper jack cheese, green chiles, pepperoncini peppers & our oil-vinegar dressing, heated for a “Frankly” tasty sandwich COLD ITALIAN SUB - Ham, Cotto Salami & Pepperoni with Provolone Cheese & your choice of The Works MEATBALL SANDWICH - Hot, juicy meatballs topped with provolone & parmasean cheese along with our zesty tomato-mushroom sauce BEN’S EGG SALAD - Made fresh to order with three eggs & choice of The Works

Plus 26 Sandwiches By The Number!

catering available

Large chicken breast baked in marsala wine & marinara sauce, topped with provolone cheese, served with pasta. A true Del’’s-icacy!

Chicken Parmigiano

For the heartiest of hearts. A choice breaded chicken breast baked in savory marinara sauce & coated with provolone, served with pasta.

Eggplant Parmigiano

Gorgeously sliced and breaded eggplant stuffed with ricotta & mozzarella cheese & baked in rich marinara sauce, blanketed with a slice of provolone cheese, served with pasta.

Cioppino

Baby clams, mussels, shrimp and white fish in a zesty tomato broth served with garlic bread.

Pesto Mushroom Shrimp Linguine

Mama Del’’s custom creation! A big bed of linguine topped with shrimp & mushrooms, sauteed in our own delicious pesto sauce.

Pasta Primavera

Spring vegetables simmered in white sauce, served over fettuccine.

Chicken Primavera

No pasta in this dish! Juicy chicken served with all of the veggies as the ““Pasta Primavera””, but zero carb guilt.

Fettuccine Alfredo

A Del’’s classic! Our ““made from scratch”” butter & cream sauce served over a generous bowl of flat noodles.

Rainbow Tortellini

We Can Cater Any Event!

A bright, cheese filled ensemble of tortellini covered with your choice of alfredo, pesto, or creamy marinara sauce.

Cajun Boil Parties Customized BBQ Dessert Trays

SPAGHETTI RAVIOLI PIZZA CALZONES LASAGNA HEROS

3 to 6 Foot Subs!

Beer on Tap B 544-4948

313 Higuera Street, SLO

& Award Winning Wine List

Dine in - Take out - Delivery 401 Shell Beach Rd. Shell Beach (805) 773-4438


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group – featured restaurant –

R AGGED

POINT

INN

Leader of the Pack

Let your mouth savor the flavor of this sensational burger with mayo, lettuce, tomatoes, pickles, sweet Maui onions, & thousand island dressing. If you have the appetite of Hoss & Ben, then try your chops on this! 3 burger patties (yep, that’s more than a pound of beef) all loaded up on a French roll with mayo, lettuce, pickles, tomatoes, sweet Maui onions & thousand island dressing.

Ali’i

By Kathy MarcKs hardesty

(805) 927-4502

A Sampling Of Our Menu!

Bonanza

Ragged Point Inn beckons

I

35

FU LL B Fresh FAI R! CHOWDESh salads R

n ew Pi s m o beach n locatio

! Burgers t n e r e 14 Diff

n 1961, a tiny snack bar perched fruit, and herbs fresh from the estate alongside the steep ocean cliffs in farm that are tended by the chef and Matt northern SLO County had gained Ramey who’s the third generation here. fame for the quality of its delicious They’re also raising pigs on the ranch. hamburgers and milkshakes. Travelers Purchased foods come from the finest from far and wide exited the highway for local farms and ranches, including Hearst respite at an eatery where a large sign Ranch grass-fed beef, and Tognazzini’s simply beckoned, “Eat.” The rustic Ragged wild caught fish from Morro Bay. Point Inn still maintains its reputation Every dish that chef Matthew creates for excellence in food, as it has for its is housemade, including the delightful majestic, panoramic views of the Pacific desserts. The menu features the chef’s Ocean and the Big Sur Mountain Range. five-course dinner perfectly paired with Ragged Point Inn was truly humble wines, or you can choose from small when Wiley and Mildred Ramey bought plates, lighter fare, or entrées. At dinner the 17-acre property five decades ago. you’ll love the fresh yellowtail with First the Ramey’s built a small motel in sizzling ginger oil, and the decadent which they lived and rented rooms. Their lobster pot pie with seasonal vegetables son Jim Ramey, who operates the resort, and creamy Jack cheese sauce. Ragged was only five-years-old at the time. Today, Point Inn has always been about great the beautiful Inn offers so much more. It’s food. That’s why chef Matthew’s fines favored for alfresco weddings, by car clubs, foods can be enjoyed in the dining room, and touring companies. You couldn’t ask the espresso and wine bar, or the ice for a better choice along Highway 1 for cream shop. Their expert, friendly servers comfortable accommodations and farm to always greet guests with a welcome smile. table cuisine. Thirty-nine guestrooms provide Last summer, Jim met chef Matthew beautiful views of the Pacific Ocean, Howell and was so inspired by the chef’s with options for fireplace, deck, or passion for food he hired him as their balcony. From a modest snack bar and new executive chef. A graduate of the gas station, the Ramey family grew Scottsdale Culinary Institute in 2007, the business into a destination resort. Matthew started cooking in restaurants Every year they offer a winter special when he was only 15-years-old. The Palm for two that includes a room, dinner, Desert native spent many years cooking and breakfast. Their reverence for the in country clubs and upscale restaurants. land and respect for hospitality, handed Passion and experience made him the down from their visionary parents, perfect choice for Ragged Point Inn for guides two more generations of Ramey’s his expertise in fine dining. in making your visit at Ragged Point The chef’s menus, at breakfast, lunch, Inn unforgettable. Just as Wiley and and dinner, feature modern continental Mildred were entranced, you can’t dishes, some Asian and Latin flavors, help but be charmed by the natural and American beauty provided Raggged Point Inn comfort foods. He at this amazing 19019 Highway 1, San Simeon takes great pride in and unique rustic www.raggedpointinn.com serving vegetables, outpost.

R E S TA U R A N T S

This traditional Patti-Melt is grilled on Rye with American cheese dressed with grilled onions & thousand island dressing.

The Duke

You can taste the great old West when you sink your teeth into this burger, starting with two delicious strips of bacon, melted cheese & golden onion rings, all covered in our special BBQ sauce.

Great Balls of Fire Hula Chicken

Chicken breast with 2 pieces of bacon, pineapple, melted Jack cheese, with sweet Hawaiian sauce served on a fresh baked bun.

Patsy Klein

Grilled sourdough with melted Jack cheese & 2 Ortega chilis with mayo, lettuce, tomatoes, pickles, & sweet Maui onions. Add a veggie burger

Hot & spicy chicken on a hamburger bun with mayo, lettuce & tomatoes.

Peggy Sue

Chicken breast, Ortega chili, Jack cheese, wheat bun, lettuce & tomatoes.

Jack La Lane

This veggie burger comes on a fresh baked bun with mayo, lettuce, tomatoes, pickles, & sweet Maui onions.

Hound Dog

Hot dog with mustard, onion & relish.

Under the Boardwalk

Sliced on grilled sourdough with melted American cheese & mustard.

Chili Cheese Dog

Spicy! Covered in homemade chili topped with Cheddar & sweet Maui onions.

Baby Back Ribs

Our now famous baby back ribs are slow smoked & then charbroiled with our house BBQ sauce. Served with cole slaw.

Fish Tacos

Two corn tortillas filled up with Jack & Cheddar cheese, fresh fish, shredded cabbage, fire roasted garlic chili aioli sauce & a side of pico de gallo.

Fresh Catch of the Day

served with tartar sauce, lettuce, & tomatoes. Fresh Catch - grilled in garlic & butter seasoning Fresh Catch Teriyaki - cooked with teriyaki sauce Fresh Catch Blackened - blackened in our own cajun spices & served on a bun Fresh Catch Salsa - charbroiled & served on a bun with tropical fruit salsa, lettuce, & tomatoes.

Brownie Sundae

A homemade double chocolate brownie with 2 scoops of vanilla ice cream, real Hershey’s syrup & topped with whipped cream.

Banana Split

A whole fresh banana, split & topped with a scoop each of vanilla, chocolate, & strawberry ice cream, topped with whipped cream & a drizzle of real Hershey’s syrup

Build Your Own Shakes Rock ‘n Oreo Shake

Real Oreo cookies blended with your choice of either Roselani Gourmet Chocolate or Vanilla ice cream

Grasshopper Shake

Oreo cookies & real Hershey’s syrup hand blended into Roselani Gourmet Mint Chocolate Chip ice cream

Open Daily 10:30-10:30

198 Pomeroy Avenue, Pismo Beach · 805.773.1020


36

RESTAURANTS

Finger Foods

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

BLAC SHEEP BAR & GRILL Cocktails • Food • Patio

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

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

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.

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

Grilled half pound burger basted in our own Guinness reduction.

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

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

Mediterranean Turkey Burger ..................8.95

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

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

Salads

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

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

Garden Burger ..........................................8.95

Tri-Tip Sandwich ........................................9.95

PUB MENU Appetizers

Beer Battered Chicken Strips – Chicken breasts hand-dipped in locally brewed Firestone DBA beer, panko crusted & deep fried. Served with our house-made dipping sauces $6.95

House Salad ..............................................4.95

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

Baby Spinach Salad ..................................8.95

Grilled Ham & Cheese Fondue ...................9.75

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

Grilled ham, tomato, melted mozzarella cheese, on toasted sourdough.

Sliders – Three little tastes of our popular Pub Burger with lettuce, tomato, dill pickle, red onion, our special sauce, & served on a grilled soft brioche bun. Cheese upon request $9.95

Rotisserie Seasoned Chicken Salad ... SM 7.95 10.95

Cataneos Portuguese Linguica Sandwich .... 9.95

Shrimp Cocktail – Jumbo shrimp served with our house-made cocktail sauce & fresh lemon $12.95

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

Black Sheep Tri-Tip Salad ............ SM 7.95 10.95 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

Best SLO Bar & Best Bar Menu

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.

Sashimi Plate – Thinly sliced sashimi grade ahi tuna served with wasabi mayonnaise & soy $12.95

Salads & Soups Traditional Cobb – Fresh lettuce, tomato, bleu cheese, olives, cucumber, grilled chicken, bacon & hard-boiled egg. Served with fresh bread & choice of dressing $12

Specialties Shepherd’s Pie – A traditional shepherd’s pie made with beef, chicken, or veggies & topped with fresh creamy mashed potatoes $11.95 Macaroni & Cheese – Our house-made four-cheese macaroni & cheese topped with parmesan panko breadcrumbs $9.95

STEAKHOUSE MENU Entrèes

Served with fresh seasonal vegetables & your choice of a baked potato, mashed potatoes, french fries, sweet potato fries, or basmati rice Fettuccini Alfredo – A pasta dish of fettuccini in a cream sauce with sautéed vegetables $19.95 Add Shrimp $5.95 Salmon – Perfectly baked salmon seasoned & cooked to perfection $25.95 Baby Back Ribs – Tender baby back ribs char grilled with our house rub & finished with our house made BBQ sauce $27.95

Grilled Chicken – Half chicken seasoned with our house rub & char grilled. Served Cowboy Cobb – Fresh lettuce, tomato, blue with hickory smoked BBQ sauce $24.95 cheese, olives, cucumber, char grilled beef, Harris Ranch Angus Steaks bacon & hard-boiled egg. Served with fresh Choose your favorite steak & we will bread & choice of dressing $14 char grill it just the way you like it, & pair it with your choice of sautéed Sandwiches mushrooms, caramelized onions, Served with your choice of French fries, blue cheese, or any combo you’d like! sweet potato fries, or a dinner salad. Cheese choices include cheddar, swiss, 20oz. Bone-In Cowboy Cut provolone, pepper jack, & American Ribeye Steak $34.95 10oz. Angus Filet Mignon* $32.95 The Pub Burger – One-Half pound burger 14oz. New York Strip $29.95 topped with lettuce, tomato, dill pickle, 5oz. Bacon Wrapped Petite Filet $22.95 red onion, & special sauce, served on a 8oz. Top Sirloin - Baseball Cut $21.95 grilled soft brioche bun. Choice of melted cheese upon request $9.95 * If you order the filet medium well or well done, it will be butterflied. The Cambrian Burger – Start with our delicious Pub Burger & add bacon Add 4 Grilled Jumbo Prawns to any steak for $9.95 & fresh avocado $11.95

WE DELIVER! View our full menu at www.blacksheepslo.com 1117 Chorro Street • San Luis Obispo • 805 544-SHEEP (7433) Open Daily 11am-2am · Daily Food Specials · HD TV’s • FREE Wi-Fi

Happy Hour 3pm-6pm Daily Pints $3.50, Well Drinks $3.50

Pint Night Monday’s 9pm

Buy a house pint glass and we’ll fill ‘em up all night long for just $2 Pabst Blue Ribbon, or $3.50 for any other draft beer.

TECATE TUESDAY ALL DAY & ALL NIGHT

$2 TECATE or PBR with your pint glass, plus save $1 off of any food item!!

4090 Burton Drive • Cambria, CA. • (805) 927-0782 TheCambriaPub.com • Lunch & Dinner


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

New Frontiers Deli Salad Bar the best in town

Hot Soups

R E S TA U R A N T S

House of Bagels Central Coast San Luis Obispo

37

House of Bagels Central Coast Paso Robles

Your Local Bagelizzeria “...we are more than a bagel shop.”

Fresh Boiled & Baked Bagels Daily

made fresh daily

Sandwiches Panini Hot Wok

Specialty Cheese Bagels Fine Cold Smoked Lox

build your own stir-fry

Pizza

By the slice or take-and-bake

Sushi

Made fresh on site

Gelato Fresh Juice & Smoothies Coffee &Espresso #ERTIlEDORGANIC SHADEGROWNAND fair-traded coffees

Fresh Baked Goodies

-UFlNSs3CONESs0IESs#AKES #OOKIES ANDMORE Gluten- and dairy-free options too! 2OTISSERIE#HICKENs3LICED-EATS#HEESESs(OT#OLD%NTREES

Artisan Pizzas made from our bagel dough, home made sauce & 7 gourmet cheeses Available in Onion, Sun Dried Tomato & Jalapeño Crusts Take & Bake Pizzas or Pizza by the slice Large Variety of Sandwiches, Paninis, Hot Dogs, & Salads Your choice of Sandwiches on Bagels, Ciabatta rolls, & fresh baked French Subs & Baguettes.

Breakfast Sandwiches served all day! Full Espresso Bar featuring Coastal Peaks Coffees Hot & Iced Coffee, Teas & Chia &ROOM2ANCH7AYs3AN,UIS/BISPOs805.785.0194 (Los Osos Valley Rd. near Home Depot)

/PEN-ONDAY 3UNDAYAM PM

www.NewFrontiersMarket.com

158 A Higuera (by Jiff y Lube) 630 First St. (cross street, Spring) San Luis Obispo Paso Robles (805) 594.1818 (805) 237.1818

www.houseofbagelscc.com


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RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

SALADS, SANDWICHES, SOUP OF THE DAY, SAVORY CREPES, SWEET CREPES, BAGELS & MORE! SAVORY CREPES All Savory Crepes & Sandwiches come with Roasted Rosemary Potatoes & Choice of Homemade Soup or Salad.

EDNA VALLEY Baked tofu, mushrooms, fresh spinach, tomato, & green onion; topped with a homemade peanut ginger sauce (10.50)

BISHOP’S PEAK Herbed baked chicken breast, portabella mushrooms with roasted garlic, caramelized onions & mozzarella cheese (11.25)

EL CHORRO Smoked salmon, red onions, spinach & capers; topped with a creamy dill alfredo sauce (11.75)

DE TOLOSA Mushrooms, chicken breast, roasted garlic, sun dried tomatoes with roasted pine nuts, pesto sauce & fresh parmesan cheese (11.25) LAGUNA LAKE Fresh avocado, sharp cheddar cheese & tomato; topped with salsa fresca & sour cream (9.75) SOME MORE LOCAL FAVORITES: PISMO SANDWICH Fresh mozzarella, basil, tomato; topped with a balsamic vinaigrette (9.25) CHICKEN RANCH SALAD Fresh spring mix, chicken breast, bacon, tomato & cheddar cheese served with Heather’s homemade ranch Dressing. (9.75) DON’T FORGET ABOUT SWEET CREPES FOR DESSERT! All Dessert Comes With Vanilla Bean Ice Cream & Whipped Cream

AVILA BAY A light airy lemon cream topped with lemon zest (6.75) SAN ANTONIO Banana, coconut, roasted nuts topped with chocolate (6.75) SANTA MARGARITA Nutella & fresh strawberries (6.50) Check out our daily specials & our Famous African Banana Soup!

Have us prepare your holiday meal! Call now to place orders ahead of time!

Breakfast, Lunch, and Dinner. Open daily 8am-8pm. Breakfast Burritos • Quesadillas • Cinnamon Rolls Pancakes • French Toast • Fresh Fruit • Breakfast Sliders Breakfast Pizza • Veggie Omelet’s Fresh Fish Sandwich • Pulled Pork Sliders Shrimp Teriyaki • BLT • Chicken Salad • Tuna Salad Crab Melts • Roasted Veggie Slider Fish or Prawns Basket • Clam Chowder • Chili Shrimp Louie Salad • Sopes • Tacos-Street Dogs Loaded Mac & Cheese • Build Your Own Pizza • Nachos Egg Rolls • Crab Cakes • Fried Pickles • Onion Rings Fresh Fruit Cobbler • Bomb Bread Pudding • Cookie Ice Cream Sandwiches • Homemade Cake Beer, Hard Lemonades & Margaritas! Home Plate at Avila Hot Springs 250 Avila Beach Drive

805-439-2433

CALL OR FAX TAKEOUT ORDERS AND DELIVERY Phone: (805) 783-2013 Fax: (805) 783-2014 3211 Broad St. #121 Crossroads Center, San Luis Obispo, CA 93401

CATERING AVAILABLE HUGE PARTIES OR INTIMATE EVENTS- NO JOB TOO BIG OR SMALL!


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group – featured restaurant –

POPOLO

CATERING

R E S TA U R A N T S

STE A K , SE A FOOD . PAS TA a n d MOR E

Popolo Catering Delivers!

“P

By Kathy MarcKs hardesty

opolo Catering can make your dining experience. There’s everything dreams come true,” says chef from rotisserie chicken, steaks, salmon, Leon Castillo, the warm-hearted or whole pig roasted over red oak to an owner of the busiest catering company array of freshly baked breads, salads, in SLO. That’s the reason he’s a favorite side dishes, and elaborate desserts. of brides for all of their wedding needs. “People ask if I can cook their mom’s Highly respected by locals who remember Cuban dishes for their event,” Leon noted. the special café he originally owned, “I always say yes, we can do it. We can everyone loved the chef’s delicious provide any combination of specials foods rotisserie chicken, succulent ribs, Santa from our menus, and so much more.” Maria style tri-tip, potatoes au gratin, Popolo Catering can handle any event, and unique fusion cuisine. whether a gourmet dinner for two (if “Popolo Catering is the reinvention you call 24-hours ahead), a business of Popolo Rotisserie & Café. People will retreat, or a huge family style wedding. A never forget that name and now we’re catering company of this quality level and living the life and dream of Popolo experience accommodates every customer Catering.” This family owned business equally, small or large. You can count on is managed by Leon with the support of Leon and his team to be there every step his wife Kathleen and son Kenny. His of the way. They help you create the menu, business is busier than ever since he confirm the necessary contracts, finalize focused on full service catering. Leon details, and take away the stress. can create the event you’ve dreamed of, Popolo Catering’s team is trained to whether it’s a small private gathering, provide their clientele every service for a notable birthday celebration, or a an upcoming event or wedding. The staff world-class wedding. His professional, is trained to book flights, vacations, friendly staff will see to every detail for or business conferences. He also has your event. professional wedding consultants who Leon explained his business arrange every small detail: invitations, blossomed into something greater than meals, florist, the wedding cake, it was with the new Popolo Catering: photographer, DJ, and the minister. “We’re offering the new family style Although Leon’s expertise keeps his catering that we’re proud of delivering, satisfied clientele coming back over again, and we’ve taken it to an entirely new he’s one of the most popular caterers level.” They’re still cooking the great because he cares about clients. Weddings foods his regular customers loved at have special meaning for Leon, who the café in the same kitchen. Leon personally serves the bride and groom and his talented team of cooks make their dinner and tells them: “We’re proud everything from scratch. This is fine to serve you your first meal as husband cuisine at its most creative, which he and wife.” People always tell him that’s the calls fusion, a merge of Italian, Mexican, best chicken or tri-tip I ever had in my life, and world famous to which he replies: Popolo Catering Santa Maria style “My reward is seeing 1255 Monterey St., Suite B, barbecue in one your satisfied smiles San Luis Obispo unforgettable and appreciation.”

(805) 543-9543

H A PPY H O U R 7 D AY S A WEEK 4 -6 P M PE T FRIENDLY PATIO INDOOR & OUTDOOR DINING LOCAL W INES & BEERS DE LE CTAB LE HOM EM A DE DESSERTS S PE CTACULAR MORRO ROC K A ND BAY VIEW ATTE NTIVE & FRIENDLY SERVIC E

O P E N 7 D AY S A W E E K 4 P M - C L O S E U p s t a i rs i n R o s e ’s l a n d i n g 8 0 5 - 2 2 5 - 1 9 0 0 f i s h b o n e z m o r r o b a y. c o m

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40

RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

Serving Breakfast, Lunch & Dinner A Sample of Our Menu

Ragged Point offers beautiful

LUNCH

Soups & Starters

Chowder-Choose New England clam chowder, Manhattan clam chowder, or roasted corn chowder Tulip Chicken-Frenched chicken legs, perfectly roasted. Served with a trio of tasty dipping sauces. Calamari-Crispy flash-fried calamari, served with lemon aioli & spicy marinara sauce.

Wraps & Sandwiches

French Dip-Tender Hearst Ranch roast beef & provolone, served au jus on a French roll. Ahi Tuna Wrap-Fresh, delicious seared ahi tuna, with shredded cabbage, carrots, snow peas, & orange-ginger dressing, All wrapped together in a warm spinach tortilla.

House Specialties

Central Coast Cubano StackerRoasted pork & sliced ham raised on our own farms, Swiss cheese, pickles, & mustard. Pressed on a warm crispy baguette. Matts’ Garden Veggie StackerFresh seasonal vegetables from our own gardens, lightly marinated & grilled to perfection. Served on toasted focacia bread with pesto aioli.

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.

DINNER

Salads

Shanghai Salad-Shredded cabbage, mandarin oranges, baby corn, water chestnuts, & snow peas, with crispy wonton strips & cashews, tossed in a house-made soy vinaigrette. Steak Taco Salad-Crisp iceberg lettuce tossed with pico de gallo, roasted corn, & black beans. Topped with skirt steak, peppers, & onions. Served with house-made Southwest dressing

Burgers & Sliders

Design-a- Burger-Customize your beef, turkey, or veggie burger. Choose a brioche, a ciabatta roll, or a bun. Add your favorite cheese. Add bacon or avocado slices or a fried egg or grilled onions, mushrooms, or jalapeños. Anything else you’d like? Just ask if we have it. Salmon Burger-A fresh salmon patty on a warm focaccia roll, served with lettuce, tomato, onions, & caper mayonnaise. Pulled Pork Sliders-Freshly roasted pork from our own farm, served on house-made buns with our special barbecue sauce & crispy ranch onions.

Small Plates

Oyster-Baked local Pacific oysters, topped with fennel confit & Pernod. Yellowtail-Fresh yellowtail, sliced & lightly cooked in sizzling ginger oil. Drizzled with soy sauce & toppedwith sliced scallions.

Lighter Faire

Butternut Squash-Roasted bourbon butternut squash bisque served in a roasted squash bowl. Pot Pie-Fresh lobster meat paired with seasonal vegetables in a creamy sauce with Jack cheese. Topped with puff pastry & baked golden brown. With asparagus & baby carrots.

Entrées

Short Rib Co-Co nib-crusted beef short rib with an ancho demi-glace. Served with whipped potatoes & sautéed green beans. New York-Hearst Ranch New York Steak-pepper crusted, grilled, & topped with a Hunter demi-glace. With sweet potato ragout & grilled fresh asparagus. Chicken-A crispy skinned freerange half chicken, slow-roasted & served with roasted red potatoes & glazed baby carrots.

Reservations 805-927-5708 www.raggedpointinn.com Breakfast Service 8am-11am Lunch Service 12-4pm Dinner Service 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 2013-2014 • newtimesslo.com/menus • New Times Media Group

R E S TA U R A N T S

Latin + Spanish Fare

A CASUAL, FRIENDLY + INVITING RESTAURANT DOWNTOWN PASO ROBLES, ON THE PARK. SERVING SPIRITS, WINE + BEER. FEATURING INVENTIVE MIXOLOGY DRINKS.

/81&+ș',11(5ș+$33<+285ș%581&+ VISIT OUR WEBSITE FOR THE MOST CURRENT MENUS.

805.237.0019 835 12TH STREET, SUITE A, PASO ROBLES, CA 93446

lacosechabr.com

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42

RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

Sushi · Sake · Fun

Enjoy our large variety of Sushi, Rolls, Ramen, Teriyaki, & Japanese Tapas.

To view our menu, visit our website:

www.izakayaraku.blogspot.com (805) 474-9962 | 953 W Grand Ave. Grover Beach, CA Monday - Sunday 11:00 am–2:15 pm, 5:00 pm–9:00 pm


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

FALL WINE CLASSES Introduction to Wine Industry Saturday 8:30 a.m. – 4:30 p.m. 11/2/13 & 11/9/13 | $295

California Wine Appreciation Wednesday 7:30 p.m. – 9:30 p.m. 1/8/14 – 2/5/14 | $210

Carla’s Great “Down Home” Cooking

“Breakfast Served All Day” Open Daily from 6:30-2 Kid’s Menu • Outdoor Seating Free WiFi • Dog Friendly Patio

• Made from Scratch Dishes • Pancakes • Benedicts • Omelettes • Vegetarian Selections • and more!

www.extended.calpoly.edu

SLOCAVORE WORKSHOPS Experience the richness of the Central Coast's agricultural and culinary bounty in a new workshop series that will be offered through Cal Poly Extended Education beginning in 2014!

For more info, visit: www.slocavore.calpoly.edu

43

Country Kitchen

*More classes coming in Winter quarter*

experience. learn. taste.

R E S TA U R A N T S

Generous portions and friendly service. Don’t forget to try the famous ‘Pooney’ Scramble!

Come see what the locals are talking about!

213 Beach St. Morro Bay 772-9051


44

RESTAURANTS

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

K ay’s

– featured restaurant –

Orcut t

cOuntry

Kitchen

Located in the Historic Arroyo Grande Village since 1998

Come try out these local favorites, daily creations, & so much more! Vegetarian

Garden Burger

Hummus, Avocado, Swiss Cheese, A Garden Meatless Patty, Swiss Cheese, Cucumber, Tomato, Lettuce, Sprouts. Avocado, Cucumber, Carmelized Served on Hearty Wheat Bread. Onion, Tomatoes, & Sprouts. $7.25 Regular $5.95 Half $4.50

Turkey Burger

Godfather Ham, Turkey, Salami & Provolone Cheese. Served on a Fresh French Roll. Regular $6.75 Half $4.50

Homemade topped with Avocado, Blue Cheese, Sprouts, Tomatoes, Carmelized Onions & Mayo. $6.95

Deli Salad

Strips of Smoked Turkey Breast, Lean Ham, Jack & Cheddar Cheeses. Lean Pastrami Thinly Sliced with Crisp Romaine Lettuce, Tomatoes, Melted Swiss Cheese, Dijon Mustard Cucumbers, Green Peppers, Red Onions, & Ranch Dressing. Served on a Garbanzo Beans, Carrots, Black Olives, Grilled French Roll. $6.95 Croutons & Pepperoncinis. Served with Buttermilk Ranch Dressing. $7.50 Baja Chicken

Pastrami & Swiss

Bacon Wrap Grilled Chicken Breast Strips, Melted Monterey Jack Cheese, Bacon, Crisp Romaine Lettuce & Tomatoes. Topped with Ranch Dressing. Wrapped in a Flour Tortilla. $6.50

Mex Burger 1/2 lb. burger topped with Melted Pepper Jack Cheese, Ortega Chilies, Tomatoes, Carmelized Onions, Salsa, Mayo & Lettuce. $6.95

Happy Hour Fridays & Saturdays 4:30-6:30 Drink & App Specials Join Us For These FUN Events... October 26 - AG Village Art Walk December 1 - Christmas Parade December 8 - Elegant Evening Branch Street Deli Caters! 203 East Branch Street, Arroyo Grande www.branchstreetdeli.com · 489-9099 Watch Our Facebook Page For Details On Our Upcoming Open Mic Night!

Classic Americana

M

By Kathy MarcKs hardesty

any American’s dream of owning restaurant has continued to flourish and a successful restaurant but it’s it has been a sweet love affair for me.” not so easily achieved in modern Under Kay’s direction the restaurant times. There is one factor, however, that blossomed, becoming the heart and soul will keep hungry patrons returning to of Old Orcutt. Never one to rest on her a restaurant again and again. It must laurels, she regularly updates the menu to be a comfortable, friendly eatery that’s keep her clientele satisfied, whether they run by a passionate proprietor who like the old style of rock-solid, hearty loves their business and strives to keep meals or the modern, health-oriented their customers happy. That’s a perfect cuisine. She’s currently working on new description of the charismatic and gluten-free dishes to expand the menu. gracious Kay Flagg, owner and operator Long-time customer favorites include: of the American classic, Kay’s Orcutt scrambles, hash n’ bennies, salads and Country Kitchen in Old Orcutt. wraps, or charbroiled Angus burgers. This popular restaurant has served Among her new lunch specials, guests breakfast and lunch seven days a week love the classic spinach salad with since 1981, and after 32-years it’s still charbroiled wild Coho salmon, or the the locals’ favorite. One of the busiest teriyaki salad bowl with grilled chicken. eateries in Santa Maria wine country, Kay’s always willing to mix and match the tables are always filled with their foods to create a mouthwatering, custom neighbors and the wine aficionados who meal for her guests. She also added visit the region year round. It’s always locally produced white and red wines, a been a great place to start the workday, choice of beers, and mimosas made with breakaway for a satisfying lunch, or for freshly-squeezed orange juice, or freshly dining while visiting Santa Maria Valley’s harvested local strawberries. Guests love outstanding wine tasting rooms found the fruity mimosas with weekend brunch. in and around Orcutt. Before she owned “I’ve always loved coming here and I her dream business, Kay started working enjoy the good feelings from everyone there as a part-time server and fell in who dines here,” she noted. She strives love with the charming place. The quaint to ensure everything from the food café was small at first, and she soon had a to the service and the prices meet her queue of regulars waiting for the doors to guests’ needs. Kay respectfully provides open each day. all military personnel a discount on their “I’m a hometown girl, I grew up here,” meal. She can easily accommodate larger Kay explained. “When the people next parties for special celebrations. door sold me their property, I was able to There’s a lovely covered-patio with expand.” The building was restored to its heaters and a bubbling fountain for guests original old western style, era 1904. The who prefer dining alfresco. Kay concluded, nostalgic décor and framed photographs “Using locally grown produce and fruit, give it a heart-warming, comforting we make the best breakfasts, lunches, and ambiance. “It’s desserts for that Kay’s Orcutt country Kitchen a hometown good ol’ fashioned, 127 E. Clark Avenue, restaurant with a home-cooked Orcutt western flair. The dining experience!”

(805) 934-4429


R E S TA U R A N T S

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A special place where family and friends gather. Thurs-Fri 11:30am-3:30pm · Sat 11:30am-4:00pm

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Firestone Walker Brewery Company

Firestone Walker Brewing Company began as a small brewery with roots in wine country on California’s Central Coast. Now a regional craft brewery, our singular purpose remains – to craft the world’s best beers. Passionately in pursuit of the perfect beer…and never satisfied.

1400 Ramada Dr. Paso Robles, CA · (805) 225-5911 www.FirestoneBeer.com Visitor’s Center open 7 days a week 10AM-5PM Taproom Restaurant open 7 days a week 11AM-9PM

2 Bang the Drum Brewery & Meadery This new nano-brewery started with three people, an appreciation for music, and a passion for well-made beer.With smaller batch sizes, you will find a new beer every week to keep your taste buds entertained and satisfied. You will find Bang the Drum Brewery’s beer in bottle form at local establishments. Watch for the opening of their tasting room, which will provide you with Craft Beer and Mead; As well as a Great Atmosphere!

950 Orcutt Road, San Luis Obispo · (805) 242-8372 www.bangthedrumbrewery.com Tasting Room Opening SOON!

3 Pismo Brewing Co. Stop by the Pismo Brewing Co. tap room which is open daily, located in this classic beach town. Enjoy a Sampler Tray of 6 constantly rotating line up of Hand Crafted Brews or a Mouth Watering Root Beer Float! Catch a game on one of our flat screen TV’s or take a Growler or Mixed 6-pack to-go. We have a pet and family friendly atmosphere. You have not lived until you’ve experienced a famous Pismo Beach Sunset...Relax with a “Beer by the Pier”!

355 Pomeroy Avenue, Pismo Beach · (805) 295-6200 www.PismoBrew.com

4 Tap It Brewing Tap It Brewing is a family owned and operated microbrewery known for fine handcrafted and award winning ales, brewed locally in San Luis Obispo. As a team, our goal is to produce fresh and distinguishable, all-American beers that are deliciously unforgettable. We like to take a laid-back approach to almost everything we do, but there’s one thing we’re absolutely serious about: our beer. Open seven days a week.

675 Clarion Court, San Luis Obispo (805) 545-7702 www.tapitbrewing.com

G ourmet F ood & W ine T asting Local boutique wines by the Taste · Glass · Bottle Now serving beer Unique Gifts Home Décor Accessories for the Wine Country Lifestyle Picnic Indulgences Elegant Gift Baskets

Join us in a relaxed atmosphere with 25 different wines open at all times. Open Daily 10am-8pm We are Cambria’s nightlife! At the corner of Bridge & Main in the East Village 2306 Main Street, Cambria • (800) 446.7505

www.fermentations.com


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Bianchi Winery & Tasting Room

The Bianchi Tasting Room is the fulfillment of Glenn Bianchi’s dream to provide a great sensory experience for visitors to the winery and Tasting Room. For Bianchi visitors, the sweeping vineyard, coastal mountain views, and a serene lake coupled with inspired wines offer a fulfilling wine country experience. The welcoming tasting room is an architectural feast for the senses. It blends modern elements-glass, contemporary lighting, and rectilinear characteristics- altogether with earthen materials such as wood, stone and metal. A fireplace warms the tasting room in the winter, and cool breezes off the lake refresh the room in the summer. Whether enjoying our wines inside or outside, guests enjoy our relaxed, un-hurried nature. It’s how wine tasting should be!

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. Airport Road off Highway 46. 6169 Airport Road, Paso Robles, CA (805) 239-8900 · jlohr.com · Open daily 10-5pm

3380 Branch Rd, Paso Robles, CA 93446 · (805) 226-9922

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Calcareous Vineyard

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.

Designed to maximize the beautiful vineyard views and showcase our award winning wines, the Tasting Room at JUSTIN Vineyards & Winery provides the perfect setting to learn about and taste our wines. JUSTIN Winery makes world class wines that reflect the unique soils and climate of its California Central Coast property. Emphasis is placed on making Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques.

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

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11680 Chimney Rock Road, Paso Robles · (805) 238-6932 Open daily from 10:00am-4:30pm

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Castoro Cellars

Celebrating 30 years of Dam Fine Wine Castoro Cellars showcases a vast selection of  both white and red varietals.  The grounds include large picnic areas, an art gallery, and plenty of breathtaking views.  The love of music is obvious with concerts and shows year round.  Browse our gift shop for artisan food products, gifts and wine accessories. Home of Dam Fine Wine, come discover why we think so!

The tasting room is located across the street from Niner Winery at 2485 Highway 46 West, Paso Robles (805) 237-7896 · Open daily 10:30am-5:00pm

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Cellar 360

Open Thurs. - Sun., 12–5 pm · 2525 Mitchell Ranch Way, Paso Robles, CA (805) 239-8555 · www.mitchella.com

7000 Hwy 46 East, Paso Robles (Seven miles east of Hwy 101) (805) 226-7133 · www.cellar360.com/pasorobles

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Eberle Winery

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

Edmond August Wines of Paso Robles

The winemaker is one of Paso’s rising stars Jacob Toft whose own wines sell out quickly upon their annual release. It is Wines of Paso Robles our goal to make Rhone-styled red & white wines from lowyielding carefullyfarmed Westside Paso Robles vineyard sources. We strive for wines that are clean, fruit-driven and intensely flavored of the highest quality and faithful varietal character. Production around 600 cases per year. Implies class. Pouring Thursday - Sunday afternoons at Paso Underground Winemaker’s Collective. 1140 Pine Street (In Back), Paso Robles · (805) 712-4363

7383 Vineyard Drive, Paso Robles, CA 93446 · (805) 238-3378 Wednesday-Monday 11am-5pm

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Edmond August

Oso Libre Winery

Oso Libre, meaning “Free Bear” in Spanish, represents our blended family names and the spirit of the early California pioneers. Family owned and operated, the vineyards and winery are located on our 90-acre working ranch within in the acclaimed Adelaida region of Paso Robles. Oso Libre produces award winning, artisanal wines from our estate and locally grown premium grapes. Our estate labels include Cabernet Sauvignon, Zinfandel and Mourvedre bottled as traditional single varietals and in distinctive red blends. SIP Certified.

A top ten gold medal award-winning winery in the U.S.A. Enjoy complimentary Cave Tours and Tastings. Visit us and celebrate 34 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.

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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”

Visit Cellar 360 (formerly Meridian Vineyards) and feel a world away with its manicured gardens, ancient oak trees, and fantastic views of rolling hills and vineyards. The picnic area is the perfect spot to enjoy our many wines from some of California’s best wine regions. Guests may choose to taste from a wide range of wines and styles including slightly sweet, sparkling, and reserve wines. Cheese pairings and private tastings are available by appointment. Discover why Cellar 360 is where Paso meets Napa.

5

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.

1315 N. Bethel Road, Templeton (805) 238-0725 or (888) DAM-FINE Open daily from 10-5:30pm

4

JUSTIN Vineyards & Winery

Pomar Junction

After nearly 30 years of growing grapes for many of the finest wineries in California, ranging from ultra premium small producers, to the largest international brands, the Merrill’s decided to produce their own wines. In addition to the family estate, the finest blocks of grapes from Santa Barbara and Monterey Counties are selected from vineyards managed by a sister firm, Mesa Vineyard Management, Inc. All wines are exclusively produced and farmed by the Merrills. At Pomar Junction, they believe that controlled planting, pruning through harvest, fermentation and cellaring are critical for success. The Merrill Family’s agricultural heritage and grape growing history dates back at least 8 generations on California’s Central Coast. They believe in community and industry involvement. Come enjoy a local, family gem: Visit Pomar Junction today! 5036 S El Pomar, Templeton, CA 93465 · (805) 238-9940


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Wine Tasting in the

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Rio Seco Vineyard & Winery

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As a tiny Paso Robles vintner, we consider ourselves fortunate to be part of the New World of wine exploration.  Long-time San Luis Obispo County resident and Ex-Major League Baseball Scout, Tom, his wife Carol, and daughters Cait and Emily will welcome you to taste their small production, intensely flavorful, handcrafted wines. RIO SECO is a gathering place for fine wines and friendly people, for relaxing and enjoying beautiful Paso Robles days in wine country, for picnics in the park and for our famous Friday Fun Nite summer live music and BBQ events. Hope to see you at the winery!

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, & private label goodies available. 7340 Drake Road, Paso Robles · (805) 467-2138

4295 Union Road, Paso Robles · (805) 237-8884 · www.riosecowine.com

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SummerWood Winery & Inn

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Visit our boutique winery located at the gateway to the Paso Robles westside wineries.  Featuring limited lots of artisan wines exclusive to the tasting room, the winery’s portfolio includes: Viognier, Marsanne, Grenache Blanc, Zinfandel, Syrah, the Diosa red-Rhone blend, the ever popular Cabernet Sauvignon, the Sentio Bordeaux blend and a NV Zinfandel Port.  Enjoy a picnic on the scenic grounds or a stay at the nine-room guest inn, the SummerWood Inn.  Discover SummerWood.

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

2175 Arbor Rd., Paso Robles, CA 93446 · (805) 227.1365 www.summerwoodwine.com

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Twin Coyotes Winery

Twin Coyotes Winery is owned and operated by twin brothers Steve and Stu Thompson and their families. We believe in good wine, fun times, and environmental sustainability. Our wines are handmade in small batches, using hand-picked grapes that are at their fullest flavor. We sometimes work late into the night and can often hear the local coyotes howling, so, of course, we howl along with them— wine is meant to be fun. We welcome you to our tasting room in the heart of Cambria to sample our award-winning wines and join us for our fun events—we’d love to get to know you. 2020 Main Street, Cambria, CA · (805) 927-9800 www.twincoyotes.com · Fri-Sat 12-6, Sun-Mon-12-5, or by appointment.

Wild Horse Winery and Vineyards

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Wine : Taste

Taste | Touch | Live – The Wine Country Lifestyle Wine Tasting, Gourmet Foods, Unusual Gifts, Home Décor for the Wine Country Lifestyle…. Leisurely afternoons and evenings with friends exploring the world of unique foods and wines – an increasingly global lifestyle. Home décor with relaxed sophistication – and gifts reflecting thought & warmth. Join us for great conversation and an adventure in food and wine pairing – all while perusing home décor and gifts to decorate your home and for us to ship to your friends and clients nationwide. OPEN DAILY & EVENINGS · 4056 BURTON DRIVE, CAMBRIA 805-927-3700 · WineTasteLifestyle.com

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CORE Family Winery

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145 S. Gray St. Suite #103 · (805) 937-1600 · www.corewine.com Open: Weds - Thurs 1pm-6pm, Fri 1pm-7pm, Sat 12pm-6pm & Sun 12am-5pm (Hours subject to change)

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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 10:30am to 4:30pm

LaMontagne Winery

LaMontagne is our family name.  We focus on small lot Pinot Noirs and Chardonnay from premier vineyards in  the Sta. Rita Hills.  Kimberly Smith, winemaker and owner of LaMontagne wines believes in wines that have fruit and acidity. That touch the whole  palate with a happy ending.  Wines that are truly multi- layered and food friendly.

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Come meet the owner/winemakers! CORE family winery 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.

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Lucas & Lewellen Vineyards

Lucas & Lewellen Vineyards is a small family-owned winery located in the heart of “Sideways” country in Santa Barbara County. We 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 Open later on Fridays and Saturdays 805-686-9336 www.LLwine.com

Lucia’s Wine 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 Lucia’sWine Co. wines to you at 125 E. Clark Ave. We have 4 whites and 4 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. Open mic Wednesday night and Music on Friday and Saturday night. 125 E.Clark Ave., Old Town Orcutt · (805) 332-3080 www.lucias-wine-co.com Follow us on Facebook

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Tasting room is located at 1509 E. Chestnut Ave.  Open Friday-Sunday to the public  On the Lompoc Wine trail in the Ghetto.  805.291.6643 You can call for a private tasting.  MAY EACH SIP BRING YOU JOY!!

Qupé Over the last 30 years, Qupé owner Bob Lindquist has achieved a sort of legendary status in the wine world, producing wines sourced almost exclusively from organic and bio-dynamic vineyards. The focus of Qupe has always been on producing wines that exhibit the unique terroir of Santa Barbara County with grape varieties found in the Rhone Valley of France. Bob’s elegant and balanced approach to wine making will please even the most discerning wine lover. Come in and discover the legend for yourself. 2963 Grand Ave, Los Olivos · (805) 686-4200 · www.qupe.com Open 11am to 5pm 7 days a week

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William James Cellars

Robin Bogue, Owner & Winemaker William James Cellars, Billy Jimmy, St. James & Camino Real Wines. Tasting Room: 2356 Alamo Pintado Avenue Los Olivos, CA 93441 Moving Soon to Santa Ynez. (805) 478-9412 · (805) 928-3775 fax www.williamjamescellars.com williamjamescellars.wordpress.com

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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group – featured winery –

O P O L O V I N E YA R D S RICK QUINN AND DAVE NICHOLS

photo by steve e. miller

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Good Times for All at Opolo

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BY KATHY MARCKS HARDESTY

iscovering Opolo Vineyards Vineyards is equally reflected in is to uncover a place where their wines. the passion to create an Nearly all of Opolo wines are unforgettable experience and offer estate vintages, meaning that they outstanding customer service is are vinted from grapes grown by equally important as crafting wines the winery. The central operation that continually sell out and are now comprises 98 rolling Westside acres being savored by thousands of wine in as idyllic a setting as the beautiful lovers all over the United States. Paso Robles area offers. The climate The team at Opolo Vineyards – the here owes a great debt to the nearby name is from a sassy rose made on the Pacific Ocean. The cooling effect Dalmatian Coast, a nod to co-owner of the marine layer accounts for Rick Quinn’s Serbian heritage – are temperature swings – the diurnal warm, passionate and down-to-earth. range – that can be as great as 50 They strive to “take the snobiness” degrees from afternoon highs to out of wine tasting. Intimidation is morning lows. The sudden drop unheard of and the tasting room feels in temperature at night preserves a bit like home. the balance of natural acids in the On the weekends, the barbeque is grape. The result is well balanced, going full-tilt, cranking out Opolo’s appealing wines. famous Cevapcici, a special Yugoslav Generally about 10 degrees warmer sausage or Pizzas from the wood fire than the Westside vineyards, Opolo pizza oven, made from scratch; all also grows wine grapes on 200 East paired with their fabulous wines. side acres in Paso. The contrast in Hospitality is key here, and everyone climate and soil between their East thoroughly enjoys a good time. side and West side vineyards enables On a hilltop that commands a Opolo to produce 30 different wines, striking view of the surrounding growing each variety of grapes within hills, a huge tent is erected each the environment it desires. With fall for the Harvest Festival. It’s an varieties from each vineyard in Paso unforgettable event. The air is fi lled Robles they are provided grapes that with the succulent aroma of whole exhibit the finest characteristics of the roasted lamb, taste buds come alive terroir in which they’re grown. to the nuances of Opolo wines, and Opolo Vineyards features an the adventurous take off their shoes, exceptional lineup of single varietals roll up their pant legs and have a go at such as Cabernet Sauvignon, crushing grapes “I Zinfandel, Petite Love Lucy” style. Sirah, Petit Verdot, Opolo Vineyards The dedication and many others, 7110 Vineyard Drive, Paso Robles www.opolo.com to customer as well as stellar service at Opolo signature blends. (805) 238-9593


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MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group – featured winery –

VERIS

The Perfect Pairing

CELL ARS

SPECIAL TOURS AND TASTINGS AVAILABLE BY APPOINTMENT

Tasting Room Open Daily 10:30am-4:30pm

Veris Cellars Estate Tour Cheese Course

Enjoy Our Scenic Picnic Areas

Featuring Talley Vineyards and Bishop’s Peak Wines Wines available by the glass, bottle or growler 3031 LOPEZ DRIVE, ARROYO GRANDE · 805-489-0446 · TALLEYVINEYARDS.COM

I

Kat Bent-Slay

n the heart of the Paso Robles wine “world class wines,” the property’s country a special place beckons. transformation was nearly complete. Nestled in the renowned Templeton Today the vision has been realized. Gap, Veris Cellars welcomes guests with Upon entering the Tasting Room at Veris lush rose gardens, a friendly ambiance of Cellars, guests are greeted with a friendly unparalleled vineyard views, exceptional welcome and invited to customize their wines and the most unique of all wine tasting experience. Whether that is a features, a Gold Driving Range into a sampling of their JanKris brand, or a more Chardonnay Vineyard. refined experience of their Reserve Ben Veris Cellars, named for “Spring,” or Hogan and Nova Vita labels. They include “Produce of Spring,” is home to three delectable wine and cheese pairings from delectable brands; JanKris, Nova Vita, Vivant Fine Cheeses, and the combination and a third label, Ben Hogan, designed will be a delight to your palate. From a as a tribute to the late golf legend. Enter soft and approachable Cabernet Sauvignon the Ben Hogan Chardonnay driving range to a bold and sensuous Petit Verdot, light where Veris Cellars guests are invited to delicious sparkling wines, to a crisp and tee off into the beautiful estate vineyard savory Rose, Veris Cellars has the wines to that graces the winery property. suit anyone. When owner Matthew Talbert Veris Cellars hospitality does not stop purchased the winery from the original there. With unique events such as Veris’ owners in 2008 he envisioned a “one-ofHarvestfest BBQ, Grape Crushing and a-kind” tasting experience filled with music by local talent “The Tipsy Gypsies”, warm hospitality and a place where to seasonal suppers and tasting events, guests felt as ease and wanted to “stay Veris Cellars is the ultimate place to be. a while.” As such, he began sweeping We cater to all private events as well improvements to the winery estate, as weddings, receptions and corporate including a complete renovation of the functions. We have the grounds to property’s historic 1892 Victorian home. house over 400 guests with a barn, In addition he implemented dramatic grassy areas, fountain patios, gazebos, improvements to the grounds including boutique vineyards, great parking and vineyard picnic areas, lush and extensive essentials included. We boast a beautiful rose gardens and water features. There commercial kitchen and have a built in is also the new private vineyard in front dance floor to house your favorite band of the Tasting Room where wine club or just dance the night away! members are invited to “Adopt-a-Vine” With so much to enjoy it isn’t hard and share in the festivities of Harvest to see why Veris Cellars has become and the art of winemaking. Paso Robles’ most celebrated wine With the assistance of a world destination. One stop in and a return renowned winemaking team, brought visit will be inevitable. Come home to onboard to award winning Veris Cellars translate wines…come home 1266 N. Bethel Road, Matthew’s vision to Veris Cellars. Paso Robles of producing

(805) 434-0319


MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group

WINE

S AY T H A N K YO U W I T H

Each year, J. Lohr Gesture wines reflect the vineyard-driven inspiration of our winemakers, so be sure to order a coveted bottle (or two) of J. Lohr Gesture to enjoy with friends as a symbol of your gratitude––and ours.

Gold Medal Winner 2011 J. Lohr Highlands Bench Chardonnay, Santa Lucia Highlands Five Gold Medals were awarded during the 2013 Wine Competition season.

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

@JLohrWines #ShareTheLohr

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WINE

MENUS • FALL/WINTER 2013-2014 • newtimesslo.com/menus • New Times Media Group – featured winery –

KENNETH

VOLK

VINE YARDS

KENNETH VOLK

Voted

Winery of theYear

-2013 Central Coast Wine Competition

M ark Your Calendars For:

FRIDAY, OCTOBER 18, 2013

Harvest Festival Dinner in the Caves

Featuring Chef Tre Wilcox, Food Network

SATURDAY, DECEMBER 7, 2013

Black Tie Dinner in the Caves Featuring Chef Michel Richard, Citronelle, Washington, D.C.

SATURDAY, DECEMBER 14, 2013

Holiday Open House at Eberle Winery

SATURDAY, FEBRUARY 8, 2014

Black Tie Dinner in the Caves

Featuring Chef William Bloxsom-Carter, Playboy Mansion, Los Angeles

FRIDAY, MARCH 14, 2014

Zinfandel Festival Dinner in the Caves Chef to be announced.

3810 Highway 46 East Paso Robles, CA. 805-238-9607

www.eberlewinery.com

Kenneth Volk Vineyards—A Diverse Portfolio

T

BY KATHY MARCKS HARDESTY

here are few wineries in the world Additionally, Ken purchases fruit from that produce as broad a range of some of the fi nest vineyards throughout wine varieties as can Kenneth the Central Coast’s renowned wine Volk Vineyards. Where else can one growing regions. enjoy wines made from Aglianico, While perhaps best known for his Albarino, Blaufränkisch, Touriga world-class Pinot Noirs, Ken has also Nacional, Negrette, Cabernet Pfeffer, been a longtime supporter of Iberian Torrontes, Malvasia Bianca, Verdelho, grape varieties and has sought out old vine Mourvédre, Zinfandel, top-shelf vineyards best suited to growing them. In Burgundy and Bordeaux grape varieties, 2011, he bottled the first Albarino to be and more at one winery? grown and produced in the Santa Maria “We may not be the best at what we do Valley. Grown at Riverbench Vineyard, but we are certainly the only ones who this Albarino comes from a neighboring do what we do,” owner and director of vineyard across the river from the winemaking, Ken Volk, said candidly. “I winery. A delicious, aromatic white grape, love the diversity of wine and with over Albarino was originally grown in the 3,000 varieties of wine grapes it seems Galicia region of northwestern Spain. silly that the American marketplace is Current releases at KVV also include dominated by only a handful of them. I the 2011 Verdelho and 2010 Touriga really enjoy introducing people to new Nacional from Pomar Junction, as well as grape varieties and fl avors.” the 2008 Tempranillo from Starr Ranch, After 33 vintages of making wine on both vineyards located in Paso Robles. the Central Coast, Ken has watched the KVV features a scenic winery and region grow from obscurity to becoming tasting room in Tepusquet Canyon, and a major player in the global fine wine has a second Kenneth Volk satellite market. Starting with Wild Horse in tasting room in Paso Robles on Highway Templeton, which he sold to establish 46 West. The knowledgeable, friendly Kenneth Volk Vineyards, Ken has staff and intriguing wines made at always sought out top vineyards in the Kenneth Volk makes visiting one of finest regions for each grape variety he its tasting rooms an entirely enjoyable produces. Hardly surprising, Ken couldn’t experience for sampling both mainstream imagine trying to make all of his wines and heirloom grape varieties. In addition from a single appellation. to its tasting rooms, KVV offers the Kenneth Volk Vineyards (KVV) Cellar Door Club: the only web-based, is based in the Santa Maria Valley interactive wine club that allows where it grows winegrapes in its estate members to select the wines that they vineyard. Ken also leases and farms the want to receive versus a mandatory prefi x Enz Vineyard in the Lime Kiln Valley of wines. Regardless of whether it’s in appellation, and the vineyard, the custom-farmed cellar or online, Kenneth Volk Vineyards acreage at the KVV has always 5230 Tepusquet Road, Santa Maria Valley Pomar Junction been innovative in (805) 938-7896 Vineyard in the tradition of fine 2485 Highway 46 West, Paso Robles Paso Robles. winemaking.

(805) 237-7896


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 Coast. C ast. Co ast extensive portfolios of wines produced on the Central Coast.

{ FEATURING } { FEATURING } heirloom varietals;

Limited production

Cabernet Pfeffer, Verdelho, Mourvedre, Limited production heirloom varietals; Tempranillo, Albari単o, 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 Hwy 46 West 5230 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!

mp

101

Te

let o

n Rd.

Wild Wine Horse ry Ct .

Vineyard Dr.

Eurek a Ln.

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.


Menus Fall/Winter 2013