Mason Bar - Village of Arroyo Grande

                                                  

A gastropub is a British term meaning a bar that specializes in serving high-quality food. They are on every corner in the big cities, but our area has just built the first one and it is called Mason Bar located in the picturesque village of Arroyo Grande. At the helm is a stellar culinary and front of the house team. Dustin Winkelpleck runs the restaurant with an excellent sense of service and a welcoming smile, keeping the drinks cold, the food hot and the guests happy. Jason Gable and Benjie Puga run the kitchen using locally sourced ingredients (the menu will change with availability and even says “Weekly Rations” at the top).  Both have done stellar rounds in other critically acclaimed kitchens and are finding much inspiration with the bar infused menu. 

They call it a country-chic atmosphere, as they used remnants of the JJ’s market wood beams to adorn the walls and a creative use of mason jars for lights and decorative style. With 25 beers on draft, an eclectic wine list, and only premium spirits this is a place where creative cuisine meets exceptional libations.

Gary started with the Strawberry Rhubarb Cobbler, served in a mason jar with five-spice shortbread, vanilla bean ice cream and a strawberry, rhubarb compote that was a flawless combination of sour and sweet. Gary was astounded how good this was and moved on the Bourbon Pecan Pie with a chocolate mint granache and topped with an espresso crème fraiche. Both were worthy of a return trip and deemed impeccable by Mr. Dessert. 

I started with a Frog’s Leap Cabernet that is served on tap. This is the best way for bars like this to serve finer wines and I was elated. Then I went for the Lobster Corn Dogs. You read that right; tail meat from lobster dipped in a corn dog carnival batter and fried. Accompanied by a creole remoulade sauce this was a happy circus in my mouth. They are not skimpy on the lobster meat and these three skewers were astoundingly clever and delicious. I also tried the delectable soup that was Habanero Butternut Squash Bisque with a honey drizzle.  Sweet and hot combined to make this the best soup I have ever slurped. 

Gary then tried a barrel-aged cocktail. They are crafting drinks by mixing and aging the spirits in oak barrels. This allows them to blend and integrate harmoniously, giving them time to mature and smooth out harsh edges. He had a drink called New Amsterdam Negroni, with Campari, New Amsterdam Gin, Carpano Antica and a smoked orange twist. He couldn’t wait to try more of these inventive and delicious cocktails. I moved on to a Grown Up Grilled Cheese sandwich served with a mushroom, brocclini and gnocchi side dish, this sando was wonderful. Bread came from my favorite farmer’s market vendor, Little Red Hen. Her sourdough surpasses everyone’s. It was joined by a local sheep’s milk gouda, smoked cheddar and two large slices of heirloom tomatoes. Comfort food for a full-sized human and it paired nicely with the Baker & Brian Grenache.  I loved every bit of this new addition to the Village and plan to be there weekly. The atmosphere, drinks and food make this a grownup wonderland that I will be visiting often. 

Drop in where country meets chic at this casual, neighborhood gastropub, Mason Bar. 

Located at 307 East Branch Street in Arroyo Grande, at the corner of Mason and Branch. Open daily from 4:30pm to 10:00pm and the bar is open until midnight Friday and Saturday nights. 

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.

Fruitland la Casa del Sabor (The House of Flavor)

Mexico City has over 21 million residents and a food culture that is unique to its place in the world. When we think about Mexican food in this state, it is mostly Baja based. That banana like peninsula that beacons surfers and travelers to drive her crazy roads, eat street tacos and see her unspoiled beauty. I could never live in a place where Mexican food isn’t available, as its flavors and heat are my favorite culinary treats. I eat it often, cooked it at home and worship Mexican Grandmas who make it for me in their kitchen. When I find an eatery that both surprises and delights my Mexican palate, I am instantly a fan and going to try everything on the menu.

My recent surprise came in a large, bright yellow box posing as a Taco Stand in Arroyo Grande. Countless friends had told me Fruitland la Casa del Sabor (The House of Flavor) was outstanding, but I was pleasantly surprised at how wholesome and spectacular this eatery was to my experienced Mexican palate.

With no inside seating, but an authentic woodened table patio we sat and ordered our first dish. The owner, Jose explained that this was Mexico City cuisine, so no rice, chips, guacamole or filler, just fresh food. Even the salsa is made in small batches and not stored in a big bucket like other restaurants. My first impression was the fruit cocktail, which I usually have with hot/salty Pico De Gallo seasoning applied. I was with the grandkids so I had it topped with yogurt and granola instead. Large pieces of local fruit made this an outstanding starter. Next I had the Alambre Plate that was a sizzling platter of shredded beef, bacon pieces, ham fragments, bell peppers, onions, cilantro, and chipotle all covered with a fresco queso cheese and served with salsa, fresh pinto beans, and blue corn tortillas. I was shocked at the complexity of the flavors and awed by the brilliance.

 

I came back the next day and tried the Aztec Tacos with a glass of white wine. With thick, house made blue corn tortillas wrapped around red dried pasilla chili with cheese inside and wet azteca salsa, queso fresco, red onion and cilantro. It was a symphony of real main land Mexican flavors that I have longed for but never found here in the states. I became obsessed with trying everything.

I talked with the owner, Jose Rojas and his wife Grissel at length. They told me where they find the freshest of fruit, seafood, meat and how they make their own marinated carrots and jalapenos. We talked for an hour about his techniques and knowledge of this amazing style of food. I instantly loved them with their passion and desire to create this cuisine that can reach deep down into a person’s soul. From a carafe of the freshest strawberry juice, (sourced from our finest strawberry vendors) to the making of each tortilla and torta, you will find no cans in their kitchen, only food constructing from connoisseurs.

The next day I brought Mr. Bayus and he started with the Pina Colada. A whole pineapple shell filled with fresh coconut water, pineapple juice and wine based liquor was as refreshing as it was beautiful. He downed it in five minutes and ask for another and a hammock.

His dinner was the Hawaiian Tacos featuring el pastor meat with grilled pineapple slices in those amazing blue corn tortilla shells. They also held bell peppers, red onions, cilantro, and queso fresco. This was a savory, sweet surprise. My drink was the Agua de sandia (watermelon juice) and Jose gave me a try of the Agua de pepino (cucumber juice) that was perfect for a hot day. I had the Chilangas Steamed Clams. With a spicy, tomato base served with spectacular garlic cheese bread for sopping, I deemed these the best clams in America.

 

Attempting to share the love of this food, I brought fellow restaurateurs and foodies. The portions are huge and they all agreed it was the best Mexican food in the area. I had the Fish Tacos with grilled tilapia, cabbage and fruti pico salsa on the blue corn tortillas with a home made secret sauce. The fish was a large filet, moist and perfectly cooked and the sweet salsa with pineapple brought out an original essence. My other friend had the Chuleta Tacos featuring succulent roasted pork, bell peppers, red onions, cilantro, queso fresco, and avocado slices. We traded tacos and I was impressed by the suppleness and piquancy of the meat. Our other friend had the Cubano Torta, a bacchanal of a sandwich that could feed four people. Inside the huge, soft fresh bun was a Dagwood stack of chicken milanesa (breaded chicken), beef milanesa (breaded and beaten beef), hard fried eggs, chorizo, ham, queso de puerco, sausage, queso fresco, and quesillo. It was only exceeded in its size by its amazing taste.

Fruitland la Casa del Sabor is one of those rare culinary happenings where an entire family is making sure you are satisfied with their fresh, amazing food. They are located at 803 East Grand Avenue in Arroyo Grande, you can call them at (805) 474-8141. They are open every day from 9:30 am to 8:00 pm (expect for Thursday when the close at 4:00 pm).