McPhee's Grill - Templeton

Chef Ian McPhee

It is an achievement when a chef becomes successful. Those with the right ingredients of talent, hard work and panache not only survive but also thrive.  Chef Ian McPhee of McPhee’s Grill in Templeton is the like a white truffle, rare and wonderful. To be successful and happy after 20 years as a restaurant owner and chef is a rarity. The Chef-Owner attributes his years of success to both the growth of the surrounding wine country, tourism and the loyalty of his local customers. He recalls that when he and his wife, June, first opened in 1994, there were about 20 wineries in the surrounding area. Today more than 250 populate the countryside. Chef told me it was no secret, “I just cook what I like and I am lucky a bunch of people like what I like.” I think he is a modest genius. 

Gary started with the combination of homemade hot fudge sundae with toasted macadamia nuts, delectable French vanilla ice cream and added a warm caramel sauce. He was thrilled with the frozen dish and delectable sauces. I started with the spicy vegetable Crudité and then the oak grilled Ocean Mist Artichoke, steamed then cut in half. It is finished on the grill and served with a chipotle chile mayonnaise and shaved parmesan cheese. This is my favorite way to eat this illusive flower, and I have been known to drive to Templeton from Pismo just for this dish. We then tried a bit of the Mexican Tortilla soup with the lime creama and colorful tortilla ribbons, and we both were elated at how delectable and comforting it tasted. Our next taste was the Chopped Little Gem Caesar salad with roasted red peppers agrodolce served with Mom Herten’s garlic bread. 

The salad was unique and scrumptious but that bread was one of the best things I have ever tried. A thick slice of French bread covered in secret sauce and cheese, it was simple, yet astonishingly delightful. We talked about making just a meal out of that and the J Dusi Zinfandel wine. 

For an entrée I had the 14-ounce rib eye served with three salsas, jalapeno cheese mashed potatoes and a goat cheese stuffed poblano chile. The steak was impeccably grilled and the mashers where so full of flavor, I inhaled them. The chile was the flawless combination of savory and hot, I vowed to add this to my reason to drive to Templeton list. Gary had two starters for his entrée, as our immaculate server, Leslie had down such a succulent job of describing them; he just had to try both. The Kung Fu Baby Back Ribs with their secret Asian BBQ sauce and cold noodle peanut salad were delicious and bold. He went epically crazy for the crispy tempura shrimp. Large shrimp dredged and fried to precision with a spicy peanut dipping sauce and Asian slaw where his favorite of the night. 

Chef Ian took me on a tour of his busy 

kitchen and was fired up about the new custom-made brick oven that was hand-built by native Italian Giuseppe Crisa at Forno Classico in Santa Barbara, reflecting the Italian tradition of wood-fired Napoletana pizza ovens. Using only local oak for fuel and reaching temperatures up to 1200 degrees Fahrenheit, the oven can cook pizza in less than one minute, which McPhee says, gives the pizza a “lightness” that is not found in slow-cooked pizzas made in a conventional gas oven. The pizza menu includes house creations like the Fig & Pig (fig jam, prosciutto, crispy pork belly, smoked Gouda, and basil) and the R U Nuts (pistachio pesto, basil, Italian sausage, fresh Mozzarella, and Pecorino), in addition to classic pizza styles such as Margherita and Pepperoni. He was also excited about the new Sous-vide ("under vacuum") machine which creates perfectly cooked meats and veggies buy vacuum sealing them with herbs and spices, immersing them in a “spa” of water thus cooking evenly and deliciously. Chef said he experimented with everything and only rabbit was not enhanced by this method of slow cooking. 

“This is not a job to me. It’s part of my life and lifestyle. I am so happy to be here and I love what I do, I’m very lucky,” I asked him if he would ever retire and with the well known twinkle in his eye he told me, “If I don’t show up for work, then I have gone to the big kitchen in the sky.” I wish him 20 more years of success, as this chef is a rare gem.

McPhee’s Grill is located at 416 South Main Street in Templeton; call them at (805) 434-3204. They are open for lunch Monday thru Saturday from 11:30 to 2:00pm and nightly for dinner at 5:00pm. For more information, visit their new website at www.McPheesGrill.com.

Buffalo Pub and Grill - San Luis Obispo

Sometimes bar food will surprise you, and this time it delighted me. I found that day or night, a visit to Buffalo Pub and Grill is always a refreshing and pleasant experience.  It gently takes you back in time with its antique, western decor, and the food was excellent at each visit. I first visited with my daughter for lunch and was thoroughly enjoyed the Buffalo Nachos, though she told me I didn’t have to order bar food. The Nachos were heaped high with grilled chicken, chili beans, diced tomatoes, onions, and jalapeños grilled with melted cheese and then dolloped with sour cream and fresh guacamole. My daughter had the pan seared fish tacos. They were layered with local cod, cilantro, tomatoes, jalapeño, red onion and shredded cabbage. Served on two corn tortillas (you know why you get two? So you can use the bottom on to catch all that falls out of your taco when eating it). The side of green salsa was hot and tasty I love tomatillo sauce. 

We came back for an after show bite and found that Buffalo’s casual atmosphere, friendly staff, beautiful décor made us all feel at home. The service is impeccable, friendly and prompt. We all tried one of their icy hand crafted martinis, except my daughter who ordered the Bloody Mary. It was a drink entirely handcrafted with a huge slab of bacon and a ton of vegetables. It was an outstanding Bloody Mary.

I talked with owner Myriam Olaizola and she told me that the Pub used to be Le Fandango Bistro serving Basque and French food. They switched to the Buffalo in 2008, with a more bar atmosphere but the same great food. 

We started by sharing the Charbroiled Fresh Artichoke, that was steamed and grilled and served with a house made garlic aioli. We all dug in and fought for the heart. Gary started with the Sweet Buffalo Balls with decadent vanilla and chocolate ice cream topped with whipped cream, roasted almond and a special buffalo trace bourbon/Kahlua chocolate sauce.  Defiantly a dessert for grown children. 

Dinner was Lobster Tacos with popcorn lobster pieces grilled with butter and served with cilantro, tomatoes, jalapeño, red onion and shredded cabbage. It was the special that night and was mouthwatering. I had the Carnita’s Tacos, with succulent slow cocked pork shoulder meat with cilantro, tomatoes, jalapeño, red onion and shredded cabbage and that amazing green salsa. I would drive to SLO just for these tacos, they were that virtuous. Gary had the Buffalo Meat Burger that is made from 100% buffalo meat, which is much leaner than cow. It was served with the usual fixings on a toasted bun. 

Acclaimed by locals and tourists alike as the new “hot spot” in downtown San Luis Obispo, Buffalo Pub and Grill has fast become a downtown SLO landmark. Whether you need to take a short break during or after a long day at work, have a business lunch, just crave a quick bite or cocktail, Buffalo is the place to go. Buffalo Pub and Grill is located at 717 Higuera Street in San Luis Obispo, call them at (805) 544-5515.