For inspired American fare, this spacious and welcoming spot fit the bill for my recent visit to the area. Located at 508 Main Street, this historic building had charming characteristics, such as the tall wooden booths in the bar area, a large stone fireplace in an airy, window-filled dining room, and solid wooden floors. Mixed into old-world ambiance were modern conveniences, friendly customer service, and unpretentious, delicious food.
https://www.pigirontempleton.com/
Here are some of the things I've enjoyed.
Dry Martini. This was a very generous portion, which I had no complaints about. It was made with Brokers Gin and a whisper of vermouth. It was ice cold, well balanced, and aromatic with a touch of brine from the olives. Every sip worked like a charm.
Mai Tai. Made with Plantation 3 Star Rum, Ferrand Orange Curacao, lime juice, Giffords Orgeat syrup and a topper of Goslings 151 Rum. This was also well-balanced, zesty enough from the lime with just enough sweetness to enhance the caramel notes of the two different types of rum.
Pan-O-Rings. A whole pan of these rings was definitely worth getting. Superior crunch was applied to the outer coating of these onion rings, with the very nice, sweet onion inside. The ranch dressing tasted house made and the ketchup added nostalgia. As someone who normally skips the onion ring order, I'm glad I did not pass these up.
Scotch Deviled Eggs. An interesting rendition of one of my favorite foods (eggs), and a mash-up of two of my favorite dishes. I loved how this dish included three halves, rather than the typical two from other establishments. The "deviled" version of these eggs gave the flavor of added tang from some vinegar and made it feel more substantial. The edible flowers and fresh chives sprinkled on top also made for a very nice presentation.
Stone Fruit Caprese. Local fruit and vegetables prevailed and were highlighted in this dish. A beautiful plate of sweet, juicy heirloom tomatoes, pluots and plums were enhanced with the addition of fresh and savory house made pistachio pesto, creamy Di Stefano Burrata and a drizzle of a balsamic reduction. The blend of these flavors made my mouth sing.
BBQ Dinner. The meat options were either tri-tip or ribs. Tri-tip was chosen during this visit and it did not disappoint. It was oak smoked, juicy, hearty and flavorful. Perfectly medium rare with a nice spice rub on the crust. It was served with house made BBQ sauce ("sticky sauce" was the other option) that was a bit sweet, a bit tangy and all wonderful. The sides of Rancho Gordo Vaquero beans were also well prepared and could have been eating on its own. The fresh cabbage slaw was crunchy, well seasoned, and did a good job of cleansing the palate. The Templeton Toast, similar to Texas toast, (the other option was Jalapeno cheddar cornbread muffin) didn't make it into the photo due to the size of this meal, but it was buttered and provided a nice sauce-swiping finisher.
Fried Chicken Sandwich. A juicy piece of chicken thigh was breaded and fried until very crispy. This was then smothered with crunchy house cabbage slaw, tangy house pickled cucumbers, chipotle aioli and encased in a buttery brioche bun. This was enough for two meals and hit all the flavor and texture categories.
For a small town outside of Paso Robles, Templeton has charm, character, nice people and good food. This little city is increasingly becoming one of my go-to stops when in the San Luis Obispo area and Pig Iron is a restaurant that I will happily visit repeatedly.
