MO's Smokehouse BBQ - Pismo Beach & SLO

                                                                                         

This time of year when the temperatures swell, but the beaches remain a gift to those who reside her; I like to take my lunches in downtown Pismo Beach and then head for the beach to dig sandcastles. Now that I have my grandson as my daytime dining companion, I have an excuse everyday to go to the beach, where the seagulls preach and play in the sand and surf.  My grandson has a discerning palate at 13 months and really likes BBQ.  He grabs on to the ribs with his pudgy hands and chews them down to the bone with his seven teeth.  He is a fan of Mo’s BBQ. This boy has style and loves the sweet cornbread with honey butter and I agree. 

Mo’s BBQ has been one of my favorite rib spots since I discovered we shared a love of the Rendezvous Ribs in Memphis Tennessee. They do ribs right; Mo's Memphis Pork Ribs is my favorite and the "The House Specialty.” They are tender and flavorful rack of ribs, smoked using real hickory and BBQ sauce, and then sprinkled with sweet vinegar and Memphis dry rub. They fall off the bone into your mouth. They are served with sweat cornbread muffin and honey butter, coleslaw and baked beans. It is the best ribs this side of the Mississippi.

Mo’s does BBQ chicken and beef ribs along with some great tri-tip sandwiches. They have big ole salads for people not wanting to eat half a pig. Their Chipotle Lime Tacos are perfectly made and mouth-watering. They contain tender chicken marinated in an incredible combination of pineapple juice, chipotle, oregano, and garlic then charbroiled, and served on two flour tortillas with shredded cabbage, tomatoes, cilantro, and a sweet and spicy cream. My favorite is the Killer Garlic fries. A heap of small cut crispy French fries covered in garlic, parmesan cheese, and spices. They are so good, we fight over them.  

Mo’s was the brainchild of restaurant veteran, who decided to open a real barbecue restaurant. He traveled 3,500 miles across the country through the barbecue belt - visiting 10 states and over 80 barbecue restaurants. He got recipes, tips, techniques, advice, instructions, and one heck of a lot of inspiration. He came home with the greatest recipes for beans, onion rings, coleslaw, pork ribs, pulled pork sandwiches, sweet potato pie. I love these people in this part of the country and would do that trip just for the culinary exploration.

On the walls at Mo’s they have unique photos of cooks, meat smokers, and BBQ joints along with stories of the owners. They have opened up locations in Huntington Beach and Chico along with their Central Coast locations and are looking to open more. 

Mo’s locations are in Pismo Beach on 221 Pomeroy and on 1005 Monterey in San Luis Obispo. Check out there menu, awards and BBQ sauce for sale on line at www.smokinmosbbq.com. 

La Parisienne Bakery - Morro Bay

        

I like surprises in my life, especially when they come under the realm of an impromptu trip. As you read this I am in Paris doing a story for Airbnb finding the best of the cities culinary treasures and soaking in the opulence that is gay Paris.  Before we left I did my weekly pilgrimage to Morro Bay. My grandkids now live in Morro Bay and we come to the bakery every Friday to fill up boxes of goodies to eat all weekend. The kids love the sugar cookies, but try a new treat every time we are there.  The smell of baked goods draw you in, put this is only place to have a proper authentic French petit déjeuner!  Crispy croissants, rich pies and other delicious pastries were my French fix for the day. I had my favorite breakfast sandwich in the entire world, goat cheese with sautéed spinach and mushrooms and egg on the most crunchy, soft baguette. The kids had muffins, sides of bacon and dolphin shaped cookies, and we toasted chef Deb with our chocolate milk and took a box of goodies to go. 

La Parisienne Bakery, owned and operated by a fantastic and full of life woman, Debra was a hit in both the food, coffee and friendliness factor. This authentic French bakery located at 1140 Front Street, at the north end of the Embarcadero by the rock (the sign just says "Bakery"), had a menu to impress and we ate three meals our first time there and took one home with us. Gary ordered the Burgundy Beef sandwich, which was a mixture of chunks of beef, smothered in reduced burgundy sauce and served on a fresh baguette. I had a scallop sandwich with flavors bursting and me wanting to take the whole bakery case back to the room. I just took one baguette, which was a mistake.  The Parmesan encrusted baguette was a meal in its self; I devoured the whole thing and was brushing the crumbs off my lap when Gary came home. Next time we ordered two and they were a perfect meal for dinner. 

We came back for breakfast, waking early to try some hot pastries. I started with an egg and ham sandwich on a freshly baked baguette with fried potatoes and cheese, and it was superb. Gary started with a walnut sticky bun, a chocolate croissant, and an apricot pastry. He ate every bite moaning with pleasure and then ordered a dozen fresh baked sugar cookies. The cookies are shaped like sea creatures and smothered in a magnificent frosting; they were still warm from the oven. It was brilliant and amazing. We then walked to the rock, played in the surf and came back to the bakery for lunch.  

This time I tried one of the many scrumptious quiches while Gary tried the French onion soup. The soup is topped with a crustini and smothered with shredded cheese, all complementing the super sweet onions.  Then we split an egg salad sandwich, which I watched the chef (Debra) slice the eggs and make fresh just as we ordered it. We took more cookies to go and a couple of loafs of bread for dinner. 

La Parisienne Bakery is on the Embarcadero (by the smoke stacks) come for a view of the harbor and the best pastry shop outside Paris.  They have abundant tarte choices, quiches, soups, light sandwiches, fresh sliced bread to go, cookies, pastries and more. They are open and can be reached at 805-772-8530.

Mr Pickle's Sandwich Shop - San Luis Obispo

                                                        

“That’s not something you see everyday,” my wise 3-year-old-going-on-18 Grandson proclaimed as we passed a huge dancing pickle on the sidewalk. We were driving to Cuesta College where he has school. He talked about the dancing gherkin all the way there and all the way back. We had to return after his precollege to find out why a cornichon would be dancing on the street. Into Mr. Pickles Sandwich Shop we went and a friendly hello greeted us and they handed us a warm cookie as we perused the menu. The kid was impressed and we were off to a great start.

Our sandwich master was Eric, who is also one of the general managers. The boy got a Kids Meal that included applesauce, juice box -but we substituted it for water as this boy is not allowed to drink juice or soda. The chocolate chip cookie and spinning toy was the frosting on the cake for the PB&J on wheat bread that he loved (though not in the shape of a dinosaur like his mom does). 

I asked Eric to surprise me using only turkey as a requirement. I can't remember the last time I felt like this while dining at a sub shop, as the experience was so customized. He suggested the Italian with the garlic sauce like a traditional Italian sandwich. I wanted to try the sauce, so he gave me some on a piece of bread. The bread is imported from a San Francisco bakery every day and it had that unique flavor only SF bread does. He explained that one of their secrets to a great ‘which is that they squirt garlic sauce on the inside of most sandwiches and it was pretty amazing. Then he added some sriracha sauce and salami for me to try, I gave thumbs up and he made it on a Dutch Crunch roll that was delicious. He called it an Italian Stallion.  I took a to-go order of the Hang Loose, a pastrami, bacon and cream cheese with avocado for Mr. Bayus. It was piled high with quality lean meat and wrapped in a thick traditional with marble rye. He was pleased, but upset he didn’t get the cookie, so we returned.

We came back to try the Ruben as Gary swears he hasn’t had a good one in California. This was an impressive tower of 1/3 pound of pastrami, sauerkraut, Swiss cheese and their homemade thousand island dressing on that wonderful marbled rye all heated to precision. While we were waiting for our sands, they handed Gary a cookie. He looked at it funny and asked why not a pickle? The irony was not lost on me. They do have giant pickles for sale, but found that most people preferred a free cookie. I had the Big Jake on a Dutch crunch roll with turkey, avocado and cream cheese. It was piled high and that garlic sauce really makes the flavors shine. I am now a fan of these sandwiches, they are superb. 

General Manager Eric Ebeling told me that Mr. Pickle's Sandwich Shop sandwiches are made with high quality meats served on delicious San Francisco style freshly baked breads. They have 23 specialty sandwiches, three are made just for this area (The Ruben, The Mustang, and the Cal Poly) or you can build it yourself. They offer a choice of five different cheeses and also include "everything” which includes mayonnaise, mustard, their special recipe garlic sauce, lettuce, tomato, pickles, peppers and onions all on that wonderful bread. They also have freshly made specialty salads or you can turn your favorite sandwich into a salad. 

He explained that Mr. Pickle's serves the growing fast casual market where customers demand more than fast food; they want quality without a huge price tag. 

When you walk in and smell the fresh baked bread, and are handed a warm cookie then have a big bite of their made to order sandwich prepared with the addictive garlic sauce, how can you not love Mr. Pickle's. Plus they have that dancing giant gherkin!

They do deliveries and you can order online for delivery or pick up at www.mrpicklesinc.com where you can also find six pages of pickle gear. Mr. Pickles Sandwich Shop is located at 1075 Olive Street (at Santa Rosa and Olive Street) in San Luis Obispo. You can call them at (805) 545-9909; they are open Monday through Saturday from 10:00am to 8:00pm and Sunday’s from 10:00am to 6:00pm.

Ben Franklin's Sandwich Company - San Luis Obispo

The word sandwich was born in London during the very late hours of the night in 1762 when an English nobleman, John Montagu (1718-1792), the Fourth Earl of Sandwich, was too busy gambling to stop for a meal even though he was hungry. The legend goes that he ordered a waiter to bring him roast-beef between two slices of bread, so he wouldn’t get his fingers greasy while he was playing cards. A less than noble start for what is today a staple for lunch most everyday.

Since 1969 a sandwich maven has existed at the Y on Higuera Street in San Luis Obispo. Ben Franklin’s Sandwich Company not only boasts the cool Purple Dragon, Ben's is the place were the small sandwich is seven inches long, medium is fourteen inches and the large is twenty one inches, so it is my advice is to go big or go home. With a plethora of noble sandwiches, salads, soups and homemade chili to choose from this is colorful building filled with helpful, friendly employees is my favorite place for fast food. 

                     
Originally called Ben Franklin's Electric House, this local favorite has been serving San Luis traditional submarine style deli sandwiches with a wide selection of high quality meats and cheeses on fresh, locally baked white or whole wheat rolls from Farb’s Bakery (which they pick up daily). 

I originally found them for a breakfast sandwich that was as tasty as it was big. Fluffy scrambled egg, bacon and cheese all resting on a hot from the oven (and so soft) French roll, it was the best breakfast treat I had had and made me swear never to eat a fast food replication of this delightful and filling sandwich.

I went with friends for lunch and ordered sandwiches that made the whole party contented. I started with Ben’s ATC (avocado, turkey and cheese) on billowy soft white bread loaf. The turkey was sliced thin and piled thick, the fresh avocado and crème cheese mixture was tasty and I chose Swiss cheese and The Works that included: olive oil and red wine vinegar dressing, mayonnaise, Dijon mustard, sliced tomatoes, dill pickles, onions, shredded iceberg lettuce, and a dash of black pepper. Priced similar to the wretched Chain that I avoid like a torpedo (Subway), this should be where everyone goes to purchase their hoagies. 

You forget just how good a sandwich can be until you have had it on freshly baked bread. It is no secret that I am a colossal fan of Farb’s Wholesale Bakery. I can always spot their bread on the first bite. Only the finest restaurants carry their bread and I find them and point them out for the world to enjoy. They supply white and whole wheat loaves to Ben Franklin’s, and it is the simplicity and freshness that makes them virtuous. 

                           

My friends ordered the Ben's Californian with sliced, moist roast beef, pepper jack cheese, green chilies, pepperoncini peppers and oil-vinegar dressing, that was heated for a “Frankly” tasty sandwich.  The hippy girl ordered the Vegetable Mix that was heaping with fresh tomatoes, onions, olives, bell peppers, cucumbers, green chilies, mushrooms, pickles, pepperoncini’s and alfalfa sprouts. She added avocado and cream cheese mix, and declared it the best. We shared the homemade chili with kidney beans, chunks of beef and superb secret spices. 

We came back the next day for sandwiches in route to wine tasting. Gary filled our bag with homemade Rice Krispy bars, brownies and cookies that kept a smile on his face the whole day. We took a Cold Italian sub with sliced ham, Cotto salami and pepperoni with provolone cheese, it was filled with meat and Gary asked them to leave the rabbit food (lettuce) off, which for the male palate, equaled success. I had a Club San with a juicy turkey breast, two strips of crispy bacon and tomatoes piled high on my favorite white loaf. 

Ben Franklin’s Sandwiches is located at 313 Higuera Street
in San Luis Obispo, call them at (805) 544-4948. They are open Monday through Saturday from 9:00 am to 6:00 pm and
Sunday from 10:00 am to 5:00 pm. This is a place where good food happens fast. No reason to ever go anywhere else for a sandwich.  

Kona's Deli - San Luis Obispo

The making of the perfect sandwich is an art form.  If you add to it the authentic Italian sensibility and innate knowledge of food, you are in for a “between the slices of bread” phenomenon. One that exists as Kona’s Deli in San Luis Obispo. 

Mattia Tedeschi and Filippo Giordano purchased Kona’s Deli in June 2014, heralding from Italy and starting a new life in San Luis Obispo.  They maintained the surf community atmosphere that Kona’s was known for, but sought out to get the best local ingredients to create their American masterpieces. 

Kona’s sandwiches are made from scratch with genuine ingredients that are delivered daily. They use no preservatives, no substitutes, nothing frozen, just premium meats combined with local ingredients for their own unique recipes.  The bread is delivered daily from Edna’s bakery, the avocados from Cal Poly, and the cookies made fresh right in the deli.

On my first visit I had the Beach Break that was on a Dutch Crunch Roll with turkey, sliced avocado, and provolone. I had the works and added pepperoncini.  The bread was that flawless combination of rough and soft that makes Dutch Crunch. The portions on the sandwich were impeccable. I really prefer the shredded lettuce, to leaf, which comes standard on each sandwich. You can also add jalapenos, pickles, olives, tomatoes, sauerkraut, sprouts, and spinach at no extra charge.

My friend has a gluten allergy. It was her idea to come to Kona’s as she had returned to her love of hoagies after trying their gluten free bread and not having anything go amiss in her tummy. Kona’s has developed a new “production line” dedicated to gluten free inside the deli that made all the difference.  The bread was a sliced white version and quite delicious. You can choose any sandwich have on gluten free bread and she choose the Full Boat that consisted of turkey, ham, pastrami, salami, pepperoni, and Swiss
cheese. The chips from Taco Work were her choice of many to choose from, with both traditional to new fangled flavors. 

The second visit included my husband, the cookie monster.  He sampled every cookie first and deemed them all “grandmother” worthy. He was delighted by the The Swell a virtual thanksgiving feast between bread with sliced turkey, cranberry jam, cream cheese and any of the fixings you want. 

I tried the salad using the ingredients for the Vegetarian that had carrots, cucumbers, avocado, pepper jack cheese, carrots, cucumbers, avocado, cheese, pepperoncini, pickles, olives, tomatoes, sprouts, and spinach. All the ingredients were fresh and tasty. In fact, I loved them so, I hired Kona’s to do the catering for Saturday’s lunch at the Central Coast Writer’s Conference (September 29- October 1, 2016, www.centralcoastwritersconference.com).  I talked with Mattia and Filippo and they told me that Kona’s Deli is committed to the health of its customers. They desire to provide the perfect food experience. They pride themselves on “fresco e delizioso”, as this is what makes Kona’s homemade sandwiches unsurpassed. Kona’s Deli wants to offer to their customers the same that is offered in every Panini and Sandwich Shop in Italy. The Italian influence is bringing a new way enjoy lunch with a big variety of organic products, choice meats and delicious bread. Located at 977 East Foothill Boulevard, Suite 108 in San Luis Obispo. You can phone your order ahead at 805-546-0369.  They are open Monday through Sunday from 10:30am to 7:00pm. They also deliver.