San Luis Obispo, California area (various eateries)

The SLO region provides relaxation, nature, wine, beer, spirits and great food all at your fingertips. There are not a lot of places where one can go from surfing, to wine tasting, to nature hiking, to fine dining, all within a few minutes drive or walk. This is one of the reasons why I love this area. It doesn't hurt that the people are also friendly and happy to be doing what they're doing, at the moment they are doing it. For me, as a food lover, my focus is normally on the consumables and within this region, I am spoiled for choice.

Here are some of the things I've enjoyed.

Chulos Cafe & Cantina
335 Posada Ln, Templeton
In the outskirts of the SLO area, this is definitely a destination for delicious Latin fusion food, with influences from Mexico and Peru. There are also some additional American offerings, but I opted for the Latin plates. I was very happy with what came out of the kitchen and the calming outdoor patio and colorful decorations made this location a serene environment to have great food and enjoy festive, live music, when it's on the agenda.
https://chuloscafecantina.com/

Chorizo con Huevos. One of their Mexican breakfast options with two eggs, scrambled with savory chorizo and served with seasoned rice, Peruvian-style beans, which were rich and earthly and a choice of corn or flour tortillas. 

Ranchero Breakfast Burrito. Stuffed to the breaking point with country potatoes, chorizo, scrambled eggs, jalapenos, cheese and beans, this was as fulfilling as it was delicious. The topping of ranchera sauce had a bit of heat and the sour cream drizzle balanced everything out.

The Alchemist's Garden
1144 Pine Street, Paso Robles
By definition, an Alchemist is one who turns something ordinary, into something extraordinary. This establishment is one of those places that takes simple ingredients and turns them into innovative, modern, memorable dishes that I will think about over and over again until the next time I visit. Located in the heart of downtown, this was a happening spot with a lively bar area, great service and a contemporary vibe with little details in the space and food that made this experience truly unique and cherished.
https://www.alchemistsgarden.com/

Wise Stone. Inspired by the Manhattan, this was made with rye whiskey, apricot liqueur, cream sherry, angostura bitters, and orange bitters. This was a nice cocktail with wonderful aromas from the zest, a luxurious mouthfeel, fruity on the nose, balanced and a great sipper.

Alchemists Gold. A great take on the Old Fashioned, this was put together with presentation in mind. House made cacao nib bourbon, with the side kicks of creme de banane and bitters. The wood smoke was infused into the drink with a glass cloche, which left an aromatic, lingering cloud upon serving.

Chef's Herbs. This was probably a better version of the Mojito, as I would have it. The Denizen 3 year rum gave a complex, aged sweetness to the drink. Along with lime juice, garden herb simple syrup, Butterfly Tea curacao, local fresh mint and rosemary, this was nice to look at, and each ice-cold sip went down very easily.

Cast Iron Fondue. I think I could have cheese as a meal, if it was served like this. A screaming hot cast iron was filled with mozzarella and raclette that produced crispy cheese around the edges and stretchy, delightful goo in the middle. Surprisingly savory and delicious soyrizo was added on top, along with cilantro oil, pepitas and crispy potato dippers on the side. The potato was cut in a way that I've not seen before, but greatly enjoyed, as they were formed in a perfect boat shape for ease of scooping.

Croquettes of the Day. The day's croquettes were filled with potato and topped with mayonnaise and sprinkled with chili peppers. It was soft and hot on the inside and had a nice crisp shell on the outside. 

Bunch of Fries. Since the potatoes with the fondue dish were so good, I needed to order more. These were served with house made goat cheese ranch, stayed crispy throughout the meal and were good to the last piece.

Moroccan Spiced Lamb. Tender, succulent slow-braised lamb was served with crispy fingerling potatoes, snow peas, pickled Fresno chile peppers, yogurt, dill and mint. Perfectly seasoned with all the right adornments, this was a hearty and memorable dish.

Farmhouse Corner Market
1025 Farmhouse Lane, San Luis Obispo
If in the Airport area, or in the mood for a little drive, this might be a great first or last stop. An all-category location, this is a restaurant, market, caterer, and music venue all in one. If the restaurant doesn't have the beer or wine that is desired, a look at the market might yield pleasing results. A quick lunch and stop at the store was on the agenda for me this day and it was well worth the trip for tasty food, nice service and a quaint location.
https://farmhouseslo.com/

Farmhouse Burger. A juicy, tasty burger made with local beef, aged white cheddar, red onion, tomato, lettuce, tarragon aioli and a fluffy, buttery brioche bun. The side of fries were crisp and both were gone within minutes. 

Croque Madame Dutch Baby. Despite its name, this was more of a grown up pancake. Fluffy on the inside and crisp on the outside, this egg-y delight was topped with prosciutto, poached egg, parmesan béchamel, fresh chives and micro greens. Each bite was a little sweet, a little salty, a little creamy and a little crunchy. Balanced and delicious.

Rod & Hammer's SLO Stills
855 Aerovista Place, San Luis Obispo
A friendship between a Californian and an Aussie resulted in delicious whiskey in my glass. This proves that beautiful things can be created when countries align and work together, at least on a gastronomical level. This was a tasting room, a bar and a cool space to hang out with friends. I enjoyed a nice tipple or four during my relaxed visit.
http://slostills.com/

From the upper left and going down:

Straight Rye, 90 proof: A bit hot initially with notes of black pepper and a smoky, gentle sweet finish. I brought home two bottles of this one.

Straight Bourbon, 90 proof: Smooth with nutty and caramel notes and a subtle vanilla finish. 

Distiller's Reserve Rye Whiskey, 80 proof: The most flavor-forward with notes of malt, vanilla and caramel and a sweet finish.

Cask Bourbon Whiskey, 112 proof: A warm and woody sipper with a smoky finish.

Central Coast Brewing
1422 Monterey Street, Ste B100, San Luis Obispo
One of their two locations in the SLO area, this little hideaway brewery was tucked away on a narrow street with other small businesses scattered about. The friendly service was inviting and the quiet weekend day made for a relaxing rest with some brews after a long hike on the trail behind a nearby high school. The variety of beers would make everyone happy and the knowledgeable staff made for a pleasant experience.

http://www.centralcoastbrewing.com/

Lucky Day IPA. For the hop lover, it is hops upfront on the nose and with the initial taste. The notes of citrus and sweetness perk up mid sip and then you're left with a nice long, lingering bitter finish that leaves your mouth wanting the next sip.

Moon Buggy DIPA. The haze is evident upon first glance, but the fruit notes are what keep me coming back for more. Fluffy on the mouth and a bit gentle on the hops, this is one that can be sipped on all day with a warm summer breeze at your back.

For a short, weekend getaway, this is one of those areas that's typically on my mind. I know I'll have a good time and enjoy some good eats and drinks, and there's always options to bring home some craft beer or spirits that I can continue enjoying until my next visit.

Bacalhau Grill -- San Jose, CA (Portuguese cuisine)

There are not many authentic Portuguese restaurants in the Bay Area, and while there are plenty of Latin fusion restaurants with some Portuguese flair, I was looking for a place that celebrated the preserved cod, or bacalhau. I found it at 1555 Alum Rock Avenue. 

This establishment provided a taste of the sea with dine-in or take-out options for your eating pleasure. The exterior was basic and simple, with a few parking spots nearby. But after one step inside, I was surprised to see an entire market, and marveled at the rows of Portuguese items, trying my best to prevent myself from buying all the cured meats, rice, beans, wine, cheese and hot sauce I could carry.

The atmosphere was simple and basic, with a partition that separated the restaurant area from the market area. The service was friendly and patient; the person behind the counter explained every dish and answered all my questions with a smile. After my first bite, I knew I found a hidden gem. I was very impressed with the quality and flavors I experienced and look forward to my next visit.

https://thebacalhaugrill.com/


Here are some of the things I've enjoyed.

Coxinha. This is typically a Brazilian street food item that is made with a soft flour-based dough, stuffed with shredded, seasoned chicken and fried until golden and crisp on the outside, but still soft and pillow-y on the inside. These were perfectly seasoned and excellent as a snack or appetizer. 

Coxinha, inside. The chewy dough was very uniform throughout and the generous chicken filling was moist and soaked up vinegar hot sauce very nicely.

Bolinho de Bacalhau. A type of croquette made with shredded bacalhau (salted cod). These were excellent finger foods, had a nice crisp exterior and a meaty interior. 

Bolinho de Bacalhau, inside. The shredded bacalhau filling was hearty and enhanced with garlic and parsley. The shred was a bit rough so it left nice chunks to bite into.

Polvo Guisado. Octopus is one of my favorite sea creatures to eat and this one was a hit. Cooked until tender, and seasoned expertly with garlic, onion and parsley. This was a hearty dish that was served with fluffy white rice. 

Bacalhau de Natas. Stews are on my list of things I enjoy and this thick, bacalhau stew with potatoes and cream really hit the spot. This was not a watery stew, nor was it too heavy with the addition of cream. The few ingredients really let the fish come through and the baked preparation brought all the ingredients together into a cohesive, and tasty, dish.

Alcatra. Beef was on the menu this day and this braised beef stew was also a winner in the stew category. This one had a little more liquid to spoon over the rice, but the meat was savory, tender and seasoned well.

Queijada. Gently sweetened custard filled this flaky pastry crust. A mild vanilla aroma permeated my nasal passageway as I heartily enjoyed this three-bite delight. The extra "burnt" edges of the custard imparted a caramel, nutty flavor to these little treats. Very enjoyable.

Cone. This puff pastry was shaped into a cone, baked until flaky and crisp, then filled with pastry cream and chocolate cream. A very nice treat to go with coffee.

The level of care and craftsmanship with the making of these dishes made me wonder if the proprietors were losing money with the affordability of this amazingly delicious food. I will happily go back for more and maybe even try making a dish or two using ingredients purchased from the attached market.