Top Restaurants on The Central Coast of California 2019

2019 Top Restaurants on The Central Coast of California

 

Once a year I dust off my old restaurant picker and make a list of the culinary waypoints that are infused in my cranium.  These are the paramount spaces to eat for celebratory and important events (even if it is a perfect meal for one).  This list has many newcomers, that surprised me, as it usually takes a new eatery over a year to get on my culinary waypoint list.  My choices are judged by exemplary food, superior service, consistency, and atmosphere. I believe each of them can be your “go-to” when trying to impress a crowd or just yourself. They are not in order of excellence, but rather by the alphabet. 

Bell’s, Los Alamos

Bon Appetite Magazine agrees with me on this magnificent French-inspired bistro in Los Alamos.  Run by a husband and wife team (Greg and Daisy), this exceptional experience has brought me back time after time.  I always stop first at Lo-Fi Winery and get a bottle of Chardonnay and Cab Franc to accompany our meal. 

Every morsel on the menu is a delight to behold.  

The most mind-blowing is the Tinned Brújula Spanish Sardines with Sarah’s Saltines. On first look, it is just a can of sardines and crackers (like my Papa used to enjoy), but there is magic in this simplicity.  The house-made saltines serve are the impeccable podium for the tiny fish, creamy butter and siracha like red sauce.  The combo of these three items on a cracker will make you see stars. 

For entrees, we do the Moules Frites with Santa Barbara Hope Ranch mussels, white wine, garlic, and saffron broth and the Poulet Rôti roasted Jidori chicken, potage of potatoes, and leeks and the Steak Frites.  Here I have a secret- I always go with another couple, so we order everything on the menu and share.  The desserts are exemplary with the 30-layer crepe cake reigning supreme.  Reservations are encouraged, save your table at www.bellsrestaurant.com.

Ember, Arroyo Grande

They have established themselves as the best of the best in the national, regional and local press. They continue to be the first restaurant that locals recommend, and they deserve every accolade.  The love and devotion that goes into preparation are stupendous, the heart of each employee is felt in this flawless dining experience. Brian Collins is the soul of this gastronomic enchantment and a wonderful host. 

The menu changes monthly on the first, but some of my favorites are the Prosciutto Wrapped Artichoke that is stuffed with burrata mozzarella, the Cayucos Abalone made with crispy pork belly and the Rib Eye Steak.  I usually order as many appetizers as we have quests so we can try everything. Gary always has all the desserts. Don’t believe the hype, there are seats to be found without an hour wait.  Go early (4:00 pm) or late (8:30 pm) and midweek.  Find them at www.emberwoodfire.com

Giuseppe’s, Pismo Beach

Raised from the ashes, this established monarchy of Italian delicacies never ceases to impress.  They are only open for dinner (except for weekends) and the bar presents the whos-who of bartenders and patrons.  If you want to see all the movers and shakers of a 7,000-population beach town- it happens here.  Joe DiFronzo started this as a Cal Poly senior project and now his grown children help run it, but he is still in the kitchen. The menu is seasonal, but I love the alla Picatta Morro Bay Sand Dabs made unflawed with Meyers lemon, briny capers, and white wine served with a parmigiana risotto. Try the Bucatini con Polpette della Nonna (which means done grandmother’s way) the thick spaghetti-like pasta stems with little holes running through them and hand-rolled meatballs, it is scrumptious with Joe’s fresh marinara sauce. Not to be missed is the Scaloppine di Vitello con Pomodori Fresco, a thinly sautéed pounded veal done with lemon, extra virgin olive oil, diced tomatoes, and chunks of avocado. A wonderful symphony of flavor and texture.  This is the one place that I order dessert, the handmade cannoli. With fresh strawberry, blueberries, and small chocolate chips adorning the plate, this is nirvana. Find them at www.giuseppesrestaurant.com

Industrial Eats, Buellton

 

Nothing about this restaurant should work. Not only does it work, but it surpasses any dining experience. Every time. There is nothing on the menu that is not fantastic. The food is sourced from rare and the finest purveyors.  The industrial vibe is part of the intrigue, but the staff is so well trained and happy, it permeates the experience. This place is a pure dichotomy of fine dining.  I love every moment that I am there. 

You stand in line to order, try to figure out the menu, then try to find a spot to eat.  My favorite spot is seating at the back bar and watching the dance of the wood-fired oven masters. The shelf is lined with unique and fascinating cook/foodie books.  My chosen first dish is the Caesar salad.  It simply is the best. Large romaine leaves are drenched in a garlic/lemon/anchovy flavor and served with parmesan bread crisps. 

Their plates are meant to be shared and are as diverse as Smoked Pheasant with basil and citrus, White Shrimp served with pancetta, chile, and garlic, a salad with apple, fennel, walnut, and parsley and Chicken Liver with guanciale and capers.  All exceptional and completely surprising.  They specialize in wood oven pizza and sandwiches which defy gravity. Everything down to the idealized wine (served in a mason jar) to the exceptional desserts, make this the place where I treat all my Highfalutin friends.  See menu and hours at www.industrialeats.com

Mistura, San Luis Obispo

Taking over the old Foremost spot inside the Creamery is one of the most award-winning and multi-faceted chefs in this area.  Chef Nicola Allegretto has owned restaurants in over 8 countries and this man is a culinary genius with menus, ingredients, and creativities.  Every contest he enters, he wins.  Every dish he serves is a miracle of culture, presentation, and taste.  Mistura is a Peruvian restaurant and an adventure in dining. 

Go for the Habla Causita, a distinctly Peruvian dish. Seasoned whipped three different cold potatoes crowned with wild shrimp, king crab and Ahi tuna tartare. My other love is Anticuchos de Carretilla, a grilled natural beef heart marinated with aji panca.  The Alpaca Carpaccio is so good, I nearly fainted with joy.  Thinly sliced served with an aji Amarillo, sliced heirloom cherry tomatoes, avocado with a swirl of aji verde. They have “fajitas” type dish and empanadas for the less adventurous, but everything is superb. Mistura is a perfect place to impress a date then have a romantic and joyous meal.  Find them at www.misturarestaurants.com

Piadina (inside Hotel SLO), San Luis Obispo

I encourage you to try all the meal cycles at the new Piadina at Hotel San Luis Obispo. I am happy to report that each offering was so well thought out and was presented as a work of art. The chef is from French Laundry and it is confirmed in every bite. 

The Ahi dish with wasabi and Calabrian chilies, avocado, Dacron, cauliflower, pickled fennel, and compressed watermelon squares. It encouraged you to delve into each bite, alone and then combining them. It was as picturesque as it was tasty. Rarely is the surprise of the entrees a simple fowl.  The Roasted Chicken with brussels sprouts, egg yolk ravioli, pancetta, and pickled pearl onion, was perfection with each part made up a luscious whole. Other favorites are Mushroom and Goat Cheese Flatbread, Fried Egg Flatbread and the Artichoke Lasagna.  This ancient pasta layered sculpture was herbaceous and I have never tasted anything like it.  

The Hotel SLO is like stepping into a statuesque San Francisco hotel in its stunning and understated elegance, best described as comfortable and chic. See the menu and make reservations at www.piadinaslo.com.

Pico, Los Alamos

Another epic culinary adventure in Los Almos with my favorite winemaker squeezing the juice.  Lumen Wines is located inside Pico, and the care and brilliance that goes into each one of Lane Tanner wines are mirrored in this expectational eatery.  Gary goes for the warm chocolate chip cookies each time we land in Los Alamos. He disappears and I miraculously find him here.  

One of my favorite activities is Burger Night at Pico on Sundays. Share a Dagwood Burger which is filled with the chef’s choice of toppings.  The meat was Tri-tip, short ribs, and pork sausage ground together into a 1/4-pound patty, on a grilled Brioche bun. It was topped with three kinds of wild mushrooms, pork belly, home fries, Coleslaw, Jalapeño, Manchego, Sautéed onions, and a fried egg. 

On other nights, the inspired chef offers Pork Cannelloni with a bechamel and manchego, Rabbit Crepinette with potato gnocchi and spicy tomato and Double Cut Mangalitza Pork Chop. 

For the full experience, you need to end each night in Los Alamos with a nightcap at the Union Hotel with a game of pool and a Bob sighting at the bar.  Find them at www.losalamosgeneralstore.com

Somerset Grill (inside Vespers on Ocean), Pismo Beach 

Somerset contains the compulsory open kitchen and a plethora of smiling faces all there to make the guest feel "waited on".  But they went a step further with exceptional food, great service, and stunning scenery. The menu seems pedestrian, but it is executed with a panache we do not see in this area. Case in point: Smoked Salmon Toast Points. This was perfection in flavor and impeccable accouterments including fried capers, crème fraîche, grated hard eggs, red onions, and scallions. Try the Spicy Tuna Poke, Seafood Chowder, Strawberry Shortcake, Succotash, and Short Ribs. Every dish here seems to outdo the next for flavor and excellence.  

The best part is strolling after the meal to the fire pits to finish off the bottle of wine with the dazzling sound of the ocean breaking on the shore only 20 feet from the stunning property.

They are open every day for breakfast, lunch, and dinner.  Valet parking is free for the first two hours, so do not waste time trying to find parking.  See everything at www.somersetgrillpismo.com.

The Spoon Trade, Grover Beach

In a place where I should not play favorites, I do with this Restaurant.  Brooke and Jacob Town have a created a bacchanal of flavor and service in every minute detail at The Spoon Trade.  The pleasure that all my guests receive here is unending. The food is always steeped in flavor and flawlessness and the service impeccable. I long for the Petrale Sole Almondine that is the pan-seared local sole, melted leeks, roasted baby broccoli, almond-brown butter, fresh herbs. They have an incendiary brunch and happy hour to please all wallets and tastes. 

Go for the Chicken and Waffles with house-made kimchi, sourdough waffle, butter, spiced honey, fried rosemary, the Tri-Tip Tartare with fresh ground tri-tip, shallots, parsley, sherry vinegar, and a  tonnato sauce, or House Made Ramen with duck confit, 36-hour bone broth, shoyu egg, scallions, and schmaltz. Everything on the menu is impeccable. They call it “Comfort Food” which is our first pleasure, representing the memory and flavors of our youth. When we revisit the sensory effect, it is more than taste buds and fullness, it’s a remembrance of grandma, our childhood, and our life. This is a restaurant with a palette and imagination to combine comfort and haute cuisine. Find them at www.thespoontrade.com.

The Farmhouse Corner Market, San Luis Obispo

This is a new bistro run by an exceptional husband and wife team of William and Kari Torres is the epitome of everything foodie.  The restaurant is open from breakfast and lunch every day but Sunday and opens for dinners on Friday and Saturday only.  At The Farmhouse, breakfast is such a gourmet affair, you will not want to eat for the rest of the day.  The flavors are subtle and exceptional, the execution is immaculate, and the service is brilliant. Go for the Kimchi Fried Rice with garlic, ginger, Koshihikari rice, Spam, Branden’s mushrooms, shoyu, shishito, scallion, and a fried egg or the OG Albacore Kinilaw Bowl with the freshest Albacore anywhere served with Fresno chili, coconut, cilantro, Thai basil, shallots, and crispy garlic. The menu changes seasonally, but for dinner, I was impressed with the Steamed Halibut with Japanese curry, delicata squash, potato, mustard greens, pickled honshimeiji mushroom or Braised Natural Pork with brussels sprouts, Anson Mills polenta, and braising jus. 

The Farmhouse boasts a market with everything you need for a complete charcuterie at home and the chef makes wild ice cream flavors like Avocado Lime and Butterscotch all from scratch.  Gary is there daily for the ice cream and the pastries.  Find them at www.farmhouseslo.com

Thomas Hill Organics, Paso Robles

Restaurant maven supreme, Debbie Thomas has once again devised her dream of the immaculate restaurant with the new improved THO.  New Executive chef, Libry Darusman is the stuff of legends and not just by name, but by flavor. He spent his younger years in Bogor, Indonesia and was exposed to the exotic taste of the orient.  Growing up throughout Europe, with a strong emphasis on French and German cultures and exposures to many Michelin Star restaurants and chefs, he has tasted accomplishment and knows how to recreate it.  What he does at THO is bring the literal world of culinary royalty using our local organic ingredients. Go for the Roasted Chestnut Soup, seriously- I have never had anything like this glorious and award-winning soup.  It has chestnuts, house-made crème fraîche, smoked maple reduction, and local olive oil. 

Try the Black Cod with haricot vert, toasted almonds, charred cucumber pesto, brioche bread puree, scallion ash or the Bone Marrow Crusted Rib-Eye with a Niman rib-eye, baked potato puree, radish yogurt, roasted seasonal vegetables, black tea bordelaise, and herb leaves. The setting, service, and surprises will make you a culinary conqueror if you chose TMH and take friends. Find them at www.thomashillorganics.com.

Honorable mention goes to:

The Sea Chest Oyster Bar and Restaurant

You wait in line on the foggy shore for an hour, while sharing a bottle of Rose with the stranger who just became your best friend.  You sit at the counter and watch the culinary dance of the shuckers and streamers.  You order raw clams (this is the ONLY place to do this) and Oysters Rockefeller. You bring an envelope of cash because that is the only currency they deal in.  This hidden gem of fresh seafood is my favorite for anniversaries and birthdays.  I like waiting in line and also walking the shore after the meal. 

Sea Chest is well known for all of its seafood, especially it’s House Cioppino, local Morro Bay Oysters and the best Panko Crusted Calamari Steak you’ll ever have. 

Find them at www.seachestrestaurant.com

A day of eating and drinking with Teri

We ventured down to Santa Maria to explore her first estate sale. It’s a weird event when someone has passed, and all of their things are intact and for sale. The food in the cupboard, the clothes in the closet, the things she held most dear, now have a price tag on them. 

We found some treasures and then moved to Las Comadres. This Salvadorian restaurant is one of my favorites, as Pupusas is my favorite street food. 

Trying new food is like being kissed for the first time. The anticipation is giddy, with the hope that the taste on the lips will be satisfying. Pupusas Are made with ancient maize and formed into pockets that hold delectable ingredients. Loroco is a seed found on and plant and mixed with cojeta cheese. It’s fried on the grill and served with a cabbage and carrot vinegar salad. Then topped with salsa roja which is made from tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, and a bouillon cube. 

We had 4 different pupusas including, bean, pork skin, and cheese. They were accompanied by fried Plaintain‘s and croquettes stuffed with beans.

I watched with pleasure as her face lit up at the taste of exotic in yet simple. Everyone must try this. Las Comadres is on Main Street in Santa Maria.

Then we did grownup stuff like County Clerk and Banking.  We felt we needed a reward so we ventured to Pismo Beach. 

Hospitality when done correctly, is an art form. Charlie Puffer personifies that the ancient art of marking everyone feels at home and comfortable in his unique wine bar/bistro/cabaret. This welcome den of pleasure features the best wines, amazing tapas menu and live music every night. 

At first glance, you see the erotic mermaids on the wall and the Bone-In Jamón Serrano in the kitchen with Andy. Then the always welcoming arms of Charlie- the genius behind Puffers of Pismo, welcomes you. One sweep of the bar and you realize that all the diners are foodies, influencers and Chefs. You know you found Nirvana. 

We sat outside to watch the Pismo traffic flow by. Our first wine was an Italian Albarino, It’s a cold tart snap, paired perfectly with our cheese plate of preternatural tastes-of house-made honey brie, pecorino, truffle manchego, Marconi almonds, and grilled bread. A trio of delicious olives, a plate of gossamer cut ham completed the meal. 

Charlie chooses our next succulent wine, a Tempranillo which sated us all. As the bossa nova begin to swing, we reveled in this exquisite place.

 #Tastebuds #TryNewFoods #GonzoGidget

House of Bagels

I had my first bagel in college. A nice couple in Berkley had a quaint bagel shop and started baking at 3:00am every day. I was usually wandering back to the dorm at this time. I loved the doughy goodness of these rings of love but found my real nirvana when they made me try a nova lox bagel. To the younger version of me, smoked salmon, crème cheese and capers seemed like a ridiculous combination. My first bite, I heard angels sing. Thus started a life long search for that authentic taste again.  Imagine my surprise at finding this perfect combination at a wonderful local bagel shop. 

The House of Bagels owner Mike moved to the Central Coast with the idea of starting a boil and bake bagel shop in San Luis Obispo and getting out of the high tech world creating a more fulfilling business with better work/life balance. He is making bagels correctly. Many bagel shops have moved to a steam and bake way of producing more bagels in a shorter time and at a substantially lower cost. Steaming is just not the same as boiling a bagel.  Boiled bagels have a more defined and chewy crust, are smaller in size, but not weight. because they are handled more in the process the bagel is not uniform in size and shape. This adds to the uniqueness of the bagel and allows the baker to adjust each batch depending on temperature, humidity, and density of the dough. House of Bagels offers a large selection of breakfast bagels available with scrambled eggs, cheese, and a variety of meats or lox with different flavor Schmears (flavored cream cheeses such as garlic-herb, chive, veggie, Lox, etc.).  

My first stop there, I ordered the Eggs & Hotties as the cutie behind the counter told me it was their best seller. On a Sesame flavored traditional water boiled bagel they added scrambled eggs, pepper jack cheese, jalapenos, hot sauce, and sausage. I was so impressed, I took a dozen bagels to go to make sure I wasn’t imagining the authentic way these orbs of goodness were prepared. Everyone agreed these were the best bagels they had in the area, so we all returned the next day.

I saw the huge slab of fresh smoked salmon in the case and knew what I was ordering. The Lox Bagel is cold-smoked salmon (8 generous ounces of fresh Nova Lox) served with a plain schmear of crème cheese, wonderfully salty capers, large slices of garden fresh tomatoes, and red onions. It is served open-faced and was a masterpiece. My Hunny went for the Everything Bagel with nova lox shmear, which although a hint of what I ordered, he was pleased. Our son in law had the toasted Onion Bagel with sliced turkey breast, cream cheese, fresh avocado slices, and lemon pepper seasoning. This was large and flavorful enough to satisfy him (a feat not often accomplished). My daughter went for the Red Hat combination with scrambled eggs, crème cheese, and a large beefsteak tomato slice. We were all delighted with the breakfast sandwiches and the delicious coffee. 

We discuss if bagels were just donuts without the sugar coating. I explained that with the combination of proteins, nothing gets your day balanced like a breakfast bagel sandwich.  It is the right blend of carbs and protein to help you power through your morning. I lectured them to respect the bagel done correctly and don’t even compare it to the deep-fried cousin.

While we discussed, the owner came to show us his creation, a Bagel Crust Pizza. He explained that House of Bagels has done the impossible and gone beyond the ordinary bagel by created an enchanting pizza crust made from wholesome bagel dough. You can choose from many bagel dough crusts including Everything (with onion, salt, sesame and poppy seeds), Sun-Dried Tomato, Jalapeno or Wheat. We ordered the Seven Cheese Combination. The seven kinds of cheese include two Mozzarellas, Romano, Parmesan, Cheddar and two kinds of Provolone, sprinkled with a 2-year-old Parmesan Reggiano. Added to that are fresh tomatoes, black olives, green, yellow and red peppers, artichoke hearts, red onions, and white mushrooms.  It is a Take and Bake affair and we all were in pizza heaven that night for dinner.

House of Bagels is one of the last bagel shops that bake fresh water bagels daily. They use a traditional process and ingredients that never compromises on quality and authenticity.  It is located in San Luis Obispo at 158A Higuera Street  (between South and Madonna) or you can call them at 805-594-1818. They are open Monday through Friday from 6:30 am to 6:00 pm and Saturday and Sunday from 7:00 am to 6:00 pm.

Somerset at Vespera on Ocean

Last week (we visited 3 times) I had a surprising and delightful meal at a NEW restaurant.  This doesn’t happen often. Most properties need to get their “sea legs” adjusted when everything is shining and new. But...Vesper on Ocean’s new restaurant Somerset succeeded where many have failed and blew this Gonzo Gidget’s mind. 

Upon entering the space was stunning and the entire staff trained correctly in hospitality. 

Somerset contained the compulsory open kitchen and a plethora of smiling faces all there to make the guest feel “waited on”.  But they went a step further with exceptional food, great service, and stunning scenery. 

Executive Chef James King has the look of a Rock Star and the palate of a king.  The menu seemed pedestrian (as most hotels are wont to do), but the execution was beyond respectable. The dining area is open with a bit of the ocean breeze sneaking in, with a stunning view of the beach and fireside pits.  There are two bars, both stunning and well-stocked, but the outdoor one called me in to linger and enjoy our stunning November weather. 

I started with the Smoked Salmon Toast Points. This was perfection in flavor and impeccable accouterments including fried capers, crème fraîche, grated hard eggs, red onions, and scallions. 

Gary's dessert was a trio of chocolates. He went nuts for them.  I ordered a bottle of 2014 Labyrinth Tempranillo, that is one of my favorite juices.  We moved on to Crab Cakes which were dense with crab.  I would have liked a remoulade sauce with them, I found the sauce too mild.  

You have to admire a chef that bakes potatoes the “Girl Scout” way by throwing them into the embers of an open fire for hours.  There is no better way to bake a spud.  This was served Loaded with cheese, bacon, green onions and sour creme.  Perfect in its simplicity. 

We had to try the Lobster Roll which was packed full of tail meat on a soft white bun.  The fries were the standout in this pairing.  

We strolled after the meal to the fire pits and finished off the bottle of wine in the dazzling sound of the ocean breaking on the shore only 20 feet from the stunning property.

We returned and tried the Spicy Tuna Poke, Seafood Chowder, Strawberry Shortcake, Succotash, and Short Ribs. Every dish outdid the next for flavor and excellence.  

They showed us a room, and everything was stunning. Energy-saving and luscious rarely go together in a sentence, but these rooms accomplished that and more.  

My goal is to spend a weekend at the outside bar, noshing on the charcuterie board and drinking Mai Tais. Who’s in?

Somerset is located inside Vespera at Ocean Hotel in Pismo Beach, CA.  https://www.vesperapismobeach.com or call 805-773-1011

See's Candy

Gary gets one of every See's Candie for his birthday.  5 pounds of chocolate!

The Great American Fish Company on Taste Buds

Season 3 of Taste Buds has begun! Come join us at The Great American Fish Company in Morro Bay with George League proprietor. My charming Taste Buds Meagan Greene Friberg and Rebecca Rose make it charming! #TasteBuds #FishMatters

Click Here to watch the episode:

The Great American Fish Company