Eureka Burger - San Luis Obispo

                                             

“In wine there is wisdom, beer there is freedom and water there is bacteria” stated wisely by Benjamin Franklin and used with other bits of wisdom at Eureka Burger in San Luis Obispo. Following their mantra of Eureka, used as an exclamation of triumph at a discovery, I agree. I had avoided this place because of the long waits and burger centric meals, but I became a fan on the first night, a convert on the second meal. There is a talent to creating a menu that will sustain and intrigue the college crowd, yet make the locals (and grownups) come back again and again. Eureka has accomplished this with a full and unique drink items and delectable food staples.  Those that truly appreciate great food, craft beer and artisan liquor like me are discovering a better restaurant experience at Eureka in downtown San Luis Obispo.

Our first night there we sat at the bar and received some of the best service I have had a casual restaurant. The bartender made Mr. Bayus an Old Fashioned that loosened his retrieve and made him swear to come here every night. They he presented him with the Butterscotch Rum Pudding that was pronounced “Green Mile” worthy, a first for a dessert, and this one was topped with homemade whipped cream, caramel sauce and flaky sea salt. He inhaled it; I didn’t get to try even a bite. He has since returned over ten times for this after-work treat of liquor and pudding. 

I started with the Fried Chicken Sliders that surprised and delighted me. The perfectly fried chicken was shaped into a small patty then put on a biscuit slathered with tomato jam, a crisp and delicious housemaid pickles and served with signature hand cut fries. The biscuit/bun had me puzzled, as it was familiar and yet not something you get in a restaurant. When I asked the manager about it, he sneakily whispered that they were Pillsbury biscuits. Brilliant! Comfort food, wrapped in comfort food. Then there were those fries. I am usually not a fan, but these were so good, I ate them all and ordered more for dessert. I choose the buffalo dipping sauce as a fantastic alternative to ketchup. It was our first time there and I had to tell the server about how please and surprised I was. He instantly bought us another dessert, the Chocolate Espresso Soufflé Coffee Cup Cake that was a dark chocolate soufflé with homemade whipped cream and a vanilla bean ice cream.  

Next we came back for Happy Hour and I was delighted at all the offerings. Shishito Peppers that were grilled and topped with tobiko (fish eggs) and fresh lemon juice. The Pacific White Fish Tacos that were 

                                  

                                                

blackened and sautéed tilapia with cabbage, avocado aioli, mango salsa, and cilantro all served within two corn tortillas. It was fantastic. The Lollipop Corn Dogs made Gary happy with his rare IPA beer. They consisted of a Polish sausage saturated in a sweet corn batter then fired. They are dipped into spicy porter mustard, homemade ketchup or ranch. He proclaimed it the top “Men Food” as he grunted and watched sports on the big screen TV’s. 

I finished it off with Watermelon Salad that was crisp and refreshing. It consisted of arugula, kale, lemon vinaigrette, homemade quinoa, watermelon, feta, toasted walnuts and a balsamic glaze. Again, the service was outstanding as my wine got toppled over that they refilled it for free. 

Eureka exudes the benefits of handmade food, locally sourced produce and fresh baked breads found throughout the menu. You'll find an authentic, one-of-a-kind experience serving a wide selection of all natural beef burgers, signature hand cut fries, gourmet salads, delectable sandwiches and delicious desserts. They strive to treat each guest as an important individual and prepare each plate with the pursuit of perfection in mind.

 Eureka is located in San Luis Obispo
1141 Chorro Street, call them at (805) 903-1141, they are open everyday for lunch and dinner. 

Boni’s Tacos - Cambria

In my culinary adventures I have accepted that the look of a restaurant doesn’t always reflect on the food. Some of the best things I have tried were from street vendors. The duck soup in Thailand, the curry pies in Grenada and the tacos in Mexico. On my latest “stay-cation” I traveled to the village of Cambria. Our first stop was for lunch and as I pulled into the industrial part of town littered with broken cars and dented doors, I was hesitant to get out of the car and go to my destination. But my husband reminded me of my credo and my responsibility to squirrel out the best food no matter what the outside looked like. 

We found Boni’s Taco’s is a small restaurant tucked away behind a jasmine plant. With only 4 seats outside, most of the food was to go. When I arrived, there was a line and it never went away.  Boni (pronounced, bone-ee) and his wife have owned and operated the taco stand for over 11 years with the help of other family members and customers and staff that have become family. As we waited, a family from Australia arrived; they were freshly off the plane and had to go back to their Air B&B to get American dollars, because cash is king at Boni’s.  They returned and we helped them decipherer the menu.  Their first taco was an extraordinary event for all of us. 

The house special is Al Pastor, a favorite of mine. Al Pastor is pork, marinated in Boni’s secret red sauce, then cooked on a vertical rotisserie to a crispy perfection. The other meat choices were Carne Asada, which is hand cut beef seasoned with authentic spices and expertly grilled until tender and succulent.  The Pollo is fresh, never frozen, chicken breast, slow cooked in a delicious chipotle sauce. And finally the Chile Verde, a tender pork, lightly fried until golden brown, then slowly simmered in a savory green sauce with special spices. 

Gary started with the Flan, a traditional custard dessert covered in a rich caramel sauce. He claimed it to be the best one he had ever tried and ordered another so we could get a bite.  I ordered one taco of Al Pastor and one Sopes or Huaraches.  The Sopes is a thick handmade tortilla (more like an English muffin) that is layered with beans, shredded lettuce, sour cream, cotija cheese and the Salsa Roja.  All the salsas are made by Boni and the subtle flavors shown through. The Sope was crispy yet pliable and I was in heaven. They Al Pastor was emanating with authentic flavor and I know understood why there was still a line to get this food. 

The burritos were shown in three sizes, the largest one as big as my head. My producer ordered that and she was in heaven.  This girl is a burrito expert (I swear that is all she eats) and the chile verde with beans, rice, cilantro, sour cream, cotija cheese and the Salsa Morita, this was the flawless example of an exceptional burrito.  A Mexican coke was the perfect accompanist to this wonderful meal.

 Boni and his wife came to talk with us and told us that everything is 100% authenticity created there. The dishes are made from recipes that have been passed down from generation to generation, leading back to their roots in Taxco, Guerrero. Boni emigrated from Mexico in 1972, then in 1989, he and his wife laid new roots in Cambria. Boni and his family have been living in Cambria since and founded Boni's Tacos in 2004.  He is a cabinetmaker in his spare time and a culinary delight at this wonderful little taco shack. 

Boni’s Tacos is located at 2405 Village Lane, #F in Cambria.  They are open from 9:00am to 3:00pm Monday- Friday.  They do catering and special events; you can call them at (805) 909-7651.

Fish Gaucho Californian Mexican and Tequila Bar - Paso Robles

The beauty and expansive space that holds my newest love affair in Paso Robles starts with a unique chandelier at the entrance with beautiful glass fish and ends with the best churro I have sampled this side of the boarder. I could never live anywhere that doesn’t have Mexican food, and the Fish Gaucho Californian Mexican and Tequila Bar is the hottest offering that has captured my soul and my taste buds. Like a prodigious Mexican Ranchera, this eatery offers everything special and authentic in food, atmosphere and tequila. 

I sat at the bar where the friendly and knowledgeable bartender, Tony recommends I start with the Clase Azul Reposado Margarita. Their tequila program offers the best in fine tequilas, hand squeezed, hand muddled margaritas. The bar also features signature cocktails, local wines, craft and imported beers. Tony told me of the numerous hours doing “research” on all the different styles of tequila and mescal. This labor produced a list over 100 of the world’s best tequilas from both the lowlands and highlands of Jalisco, Mexico. Every Margarita at Fish Gaucho is hand crafted with fresh squeezed lime, organic agave nectar, and only 100% Blue Agave Tequila. There were so many to choose from I couldn’t make up my mind.  He selected well. This premium Clase Azul reposado was mixed with agave nectar, fresh lime was served up with a burnt orange peel paired perfectly with my Ahi Crudo. This dish of a raw tuna treat served along shaved red onion, sliced Morro bay avocado, pickled Fresno chiles, micro greens, chile crema, and citrus lime vinaigrette was stacked like a volcano of flavor. 

My husband joined me and he tried the Smoke + Fire + Blood Margarita. It had El Silenco mescal, charred jalapeno, blood orange juice and a fresh Peruvian lime.  It was smoky and refreshing. We tried the Butternut Squash Mole Enchiladas, a third generation mole recipe that was outstanding. Mole when done correctly can make angels weep and this was flawlessness. 

Executive Chef Chris Beckett whose jacket reads “El Jefe”, a common term used by the Mexican kitchen staff for the boss, came to tell us about his kitchen and recipes. This gentle giant recognized his stellar staff and wonderful heritage coming together to make this Fish Gaucho a successful Mexican eatery.  We finished with a dessert so divine, Gary nearly cried, Churros with Mexican chocolate. Churros are a Mexican fritter, a deep fried prism shaped dough rolled in cinnamon sugar.  This recipe was from the Chef’s grandmother and blew us away in its authenticity and taste. It was served with a cup of warm Mexican chocolate. This is a type of chocolate that is prepared with an assortment of spices for a very distinctive and rich flavor. Made from the Theobroma cacao plant, which produces the cacao beans used to make chocolate. This three-generation recipe was hot and crispy and covered in cinnamon.  The liquid chocolate for dipping was so good; Gary drank it after the churros were eaten. 

I came back later with my Producer who is a Mexican food connoisseur (she eats burritos for breakfast, lunch and dinner). We started with the Salsa Trio and Chips. House made warm chips are served with three sauces. A watermelon chipotle, avocado tomatillo and a piña jicama pico de gallo and we added fresh guacamole. It was a perfect mixture of hot and spicy, cold and refreshing.  I then tried the daily special of raw oysters with the jalapeno mignonette. It was an enchanting combination of savory and hot.  I then had the Diver Scallops that were seared medium rare resting on a bed of butternut squash succotash with roasted corn, onion, and asparagus. I loved this dish; it was a delightful mix of flavors and textures.  Valerie had the Wet Gaucho Burrito that was bigger than her head. It came with carne asada, black beans, smoked poblano rice and was topped with salsa verde and a salsa rojo. She gave it two thumbs up.  We finished with that heavenly Churro and a shot of tequila. 

They are open daily from 3:00pm until 9:30pm and offer lunch of Friday thru Sunday at 11:30am.

Bliss Cafe - San Luis Obispo

I tried the Bliss Café, because of their mantra “United through a shared yearning to practice selflessness and to engage in serving others”. They offer a delicious Yogi style, karma free vegan menu to provide healthy options for those seeking a conscious and compassionate life style. I was intrigued, as I had been juicing everyday from my own organic garden. Owner Paulaka told me by embracing simplicity, patience, and compassion, Bliss Café strives to provide recipes, a “blissful” state of mind.

I started with the Happy Shiva a cold press combination of carrot, cucumber, beet, ginger, and lemon. It was refreshing and clearly designed by a culinary mind. My friend has the Omega Shakti smoothie that was a combination of coconut milk, banana, strawberry, chia, cinnamon, cardamom, vanilla, and dates. This smoothie was unique in that it contained both blended and whole fruit. Small bite size pieces of Apple were added to the puréed mixture of banana and strawberries. The small apple chunks infused with the smoothie flavor were fun to crunch in between sips.  The cardamom was a surprise taste that infused and enhanced the fruit flavors. 

For my main course I had the Farmers’ Market Salad with mixed greens with shredded carrots, beets, purple cabbage, cucumber, tomatoes, sprouts, avocado, sauerkraut, and=d Almond Nutritional Yeast dressing. It was clearly local ingredients and the dressing was a delight.  My friend tried the Baked Samosas with Hummus and Chutney that was three Indian samosas.  Which is a baked pastry filled with spiced potatoes and seasonal vegetables, wrapped in a whole wheat crust. It was served with house made hummus and chutney and garnished with cucumbers. 

Then I tried the Baja Chipotle Bowl with rice, grilled protein strips of Tempeh (Which is is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form) with black beans, green cabbage, corn, tomatoes, cilantro, lemon juice, and chipotle dressing. Paulaka told me they are dedicated and devoted to serving food and creating a space in the mood of goodness, love, and compassion that is delicious, energizing, and empowering in order to create an optimal and joyful experience that elevates the individual and community. 

  My next visit I tried the Kombucha on tap – the jasmine/rose flavored. I have been a fan of Kombucha for years and excited to see it one tap. Kombucha is a lightly effervescent fermented drink of sweetened green tea that is used a functional food. It is produced by fermenting the tea using a symbiotic colony of bacteria and yeast.  It is delicious and good for you. I tried the Peace Plate, while my companion had the delectable lemonade and Classic Bliss Burrito, that was a flour tortilla with rice, pinto beans, hummus, green cabbage, tomatoes, cilantro, lemon juice, salt and chutney. It was served with a small green salad with the cilantro jalapeno dressing. My plate was a combination of saffron rice, curry vegetables, black beans and a sautéed kale and a green salad. 

The Bliss café has wonderful seating out by the creek and many pleasing choices for the vegan in your life. Located in The Network, 778 Higuera Street in San Luis Obispo, you 

can call them at (805) 547-0108. They are open every day from 11:00am to 9:00pm (except Sundays and Mondays when they close at 6:00pm). 

LaLocanda Restaurant

A good chef lays the foundation for an insightful and memorable meal, a great chef lays the memory of the meal so deep in your soul, you dream about each morsel. I have had the pleasure of dining with many chefs, but every now and then one comes shinning through with a skill set in the kitchen that makes me want to dine with them every day. My current obsession is with Luciano Bardinelli of La Locanda on Garden Street in San Luis Obispo. I was told there was a new eatery with a classic Northern Italian flair, but I was more than impressed and have eaten there four times so far.

The bistro has just ten tables with white table clothes, lacey curtains and a serious wine rack. The chef’s daughter warmly greeted us and we mused with the unique and authentic wine list. We ordered a bottle of Terrabianca 2009 Camipaccio Toscana that paired perfectly with our first course a Caprese salad, with fresh mozzarella, cherry tomato and basil. The secret to Caprese is the portions and these were impeccable. Next we had the Involtini di Melanzane which was a brilliant thinly sliced eggplant rolled with Gruyere cheese and ham. Surprising and delightful, I had already begun to fall in love with this chef. Gary started with the Mousse di Cioccolato, which we all inhaled as the creamy cocoa-ness of this fancy pudding nearly floored us.

Our main courses were a delight and we all shared. I had the Spaghettini Carbonara, which is my favorite Italian dish, but rarely done correctly, and here it was. Thin spaghetti noodles are tossed with raw eggs (this makes the sauce) then they are tossed with Prosciutto pieces fried in garlic and olive oil, then topped with Parmesan Reggiano cheese. This is what heaven tastes like, simple yet elegant. I need to mention that all the pasta’s are made in house, but pasta done correctly is a rare indulgence. My companions had the lasagna that was made with a béchamel sauce instead of cheese and was said to be the signature dish. It was light and flavorful and an instant favorite. Gary had the Risotto con funghi di stagione rice with savory seasonal mushrooms swimming in perfectly done Arborio rice. The house made focaccia bread was great for dipping and savoring each sauce.  We finished with Homemade Tiramisu and Pera al vino rosso, pears with wine. Both were authentic and amazing.

Gary and I returned for a romantic luncheon for our anniversary and shared a bottle of Italian Prosecco and a Prosciutto and Melon start. Moon slivers of melon layered with a perfect prosciutto with a generous virgin olive oil pool made this dish brilliant. We shared our meal “Lady and The Tramp” style as we inhaled yet another perfect feast. Gary had the Wild Corvina Sea Bass with butter and lemon sauce, Haricots verts, capers and mushrooms, while I started with a Caesar salad. My salad was chopped and flawlessly portioned with all the ingredients. We shared and took home a Margherita pizza that was the most outstanding pie we have eaten here in the states. Chef Luciano came to sit and talk with us and when he heard it was our anniversary, he jumped up and brought us a Torta al Limone, an impeccable Lemon Tart. Gary got so excited, he spilled his bubbly. I dream about this chef, these dishes and can’t wait to try everything on the menu.

La Locanda features authentic Northern Italian cuisine, old world charm and a wonderful wine list. This is the perfect restaurant for a romantic meal or an amazing lunch. La Locanda recommends making reservations by calling (805) 548-1750. They are open

Tuesday thru Sunday
 for lunch from 11:30 to 2:00pm and dinners from
5:00pm to 9:00pm, they are closed Monday. They are located at 1137 Garden Street in San Luis Obispo.