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.

Norman Rose Tavern -- Napa, CA (Gastro Pub)

Downtown Napa is more than a place to go for wine tasting and buying. There are also wonderful eateries that serve delectable treats and delicious eats. Located at 1401 1st Street, this is a casual spot that serves casual food with upscale standards. The atmosphere is relaxed, perhaps with classic rock music in the background and table, booth, patio or bar options for seating. One can make themselves comfortable in shorts and a tank top, but regardless of attire, the service, as well as the food, is friendly and approachable.
 

http://www.normanrosenapa.com

Here are some of the things I've enjoyed.

Fries. One of those simple sides that are very difficult to get right. These were crisp on the outside and pillow-y on the inside; it's always a relief to hear that crunch on the first bite.

Chicken Wings. These wings had a spicy thai glaze on this day. I would give it a 1.5 on the spicy level scale (for me), so just a tickle, but the balance of sweet, sour, savory and spicy made these crunchy wings finger-licking good.

Fish and Chips. Always a favorite, and these were made with fresh fish. Each piece was expertly battered to achieve craggily crunch with steaming, flaky, white fish inside. The tartar sauce and lemon complemented the savory fish very well, and the fries were also crisp and satisfying.

Nachos. Not your average ball-park nachos. These chips were freshly fried in house, then topped with a generous portion of seasoned pulled pork, pickled jalapenos, drizzly cheese, salsa, sour cream and fresh cilantro, all for good measure. Each bite was a little different, but tasty all the same.

Fried Chicken Sandwich. This is one my favorite fried chicken sandwiches within a two-hour drive of the Bay Area. The chicken is juicy, brined and seasoned well, lightly coated with a cornmeal batter, flash fried until crispy and then encased in a fluffy brioche bun. The enhancements include fresh watercress, thinly sliced red onion, a tangy buttermilk dressing and a crunchy dill pickle on the side. It is balanced and hits all the textural components as well as flavor components. Another checkmark is that it's not too big and I can finish it in one sitting. This may be on the "con" side for some, but it is a "pro" for me.

Whenever fine dining is not on the menu, but I still want quality without all the fussiness, I will always opt for a stroll through downtown Napa to find good food. I will happily come back to this place over and over, as my cravings persist.

Brandied Blueberries (Recipe)

A nice tipple during a warm summer evening always sounds like a good way to end the day. I also feel like I'm worth the extra effort to make it a little more special by adding a garnish or two that took just a little bit of time to make. 

Savoring the flavors of summer by preserving, using different methods, is one of those summertime activities that have become a standard yearly tradition for me. Adding a bit of booze is a great way to enjoy the preserving liquid as well as the preserved fruit.

Here's what you'll need:
1 pint jar with tight fitting lid
1 pint fresh blueberries (I would recommend your local farmer's market)
1/2 cup simple syrup (recipe follows)
1/2 cup of your favorite whiskey or brandy (gin or vodka will work as well)


Here's what you'll do:
- Make your simple syrup by boiling 1/4 cup sugar with 1/4 cup water in a small pot until the sugar is dissolved. Give it a stir with a spoon and set aside to cool. This can be done up to one week in advance and kept in the fridge.
- Sort through the blueberries and pick out any that are mushy and remove any twigs or leaves.
- Gently wash the rest of the blueberries and lay them on a towel to dry. You can gently roll them around on the towel to expedite drying, but it's okay if they have a little moisture left on them.
- Add blueberries to your pint jar until just full or until your have no more blueberries. You can eat the leftover blueberries or make another jar if you bought extra, just double the simple syrup recipe.
- Pour the cooled simple syrup into the jar until it fills about half of the jar. You can use the leftovers to make cocktails or save in the freezer for your next batch of blueberries.
- Fill the rest of the jar with brandy or whiskey until it just covers the blueberries and seal the jar tight. Give it a swirl to mix the ingredients.
- Keep in your fridge for at least 3 days before using. These will then keep in the fridge indefinitely.
- Use in your cocktails, including a spoonful or two of the liquid, or spoon over ice cream for a boozy treat. These can even be given as gifts.
- Enjoy!

                                        Old Fashioned.

                                        Gin and Tonic.

Scratch Cookery -- San Jose, CA (Chicken Shop)

For the spice lover, this place has seven levels of Nashville-style hot chicken heat. Its current incarnation is as a pop up, located at 66 S. 1st Street, but I'm sure, given their rising popularity, it will have its own spot in no time. The menu is small but full of crave-worthy, heat-soaked morsels and the portions are large enough for one very hungry person or a small village.

Scratch Cookery

Here are some of the things I've enjoyed.

Nashville Hot Chicken. This was a mega sandwich with a very generous piece of chicken breast that was soaked in buttermilk and then dredged in seasoned flour before getting fried until extra crispy. I chose level 3 with my heat and that left my nose running and my mouth tingling with tasty, fruity chilies, which was as spicy as I was able to enjoy. The tangy slaw and thick, drippy, decadent comeback sauce helped cool things down a bit, while the pickles added a nice hit of acid. All this was barely held together by a buttery, fluffy brioche bun. This is how addictions begin.

Grilled Cheese Nashville Hot (Texas Toast). This was a similar sandwich with buttermilk soaked, fried chicken breast, with similar toppings of tangy slaw, comeback sauce and pickles. But the housing structure was not similar at all. Everything was encased in Texas Toast that had cheese incrusted on one side. If cheese by itself was not good enough, toasted cheese, in my humble opinion, is at least a thousand times better. This is probably my favorite version of the Nashville Hot.

Fries. A standard side for many fried and non-fried entrées alike, but these were a little different. Not quite curly fries and not quite steak fries, these were something in between. I'm not sure how these were cut into the slightly twisted, half-moon shapes, but they were very crispy on the outside and fluffy on the inside. After finishing one order, I needed to order another.

Classic Chicken Tenders. A Halal option of buttermilk fried chicken tenders, with no spice, over a bed of fries. Perfect for the the spice-novice or kids. This was also large enough to share.

Whenever my hot chicken cravings kick in, I know exactly where to go. I hope they gain enough popularity to maintain their current location as a pop up or eventually acquire their own, permanent space.

Ijji Noodles & Poke Don -- Reno, NV (Asian fusion)

As the population becomes more diverse in Reno and other areas of Nevada as a whole, I'm very pleased to see more and more Asian-influenced restaurants pop up. This establishment, located at 199 Damonte Ranch Pkwy, #8M, is an establishment I recently discovered, is one of four locations and features a mix of dishes from Japanese, Vietnamese and Korean cuisines. This may pose a bit of an identity crisis to some, but for someone like me, who may want noodles from all the Asian categories, this is the place to come to deeply satisfy my noodle cravings.

https://ijjireno.com/location/ijji-noodlehouse-pokedon/

Here are some of the things I've enjoyed.

Chicken Karaage. This is one my favorite types of fried chicken and it was done very well. The potato starch coating adds an extra, shatteringly satisfying crunch that flour alone cannot provide. Juicy morsels of chicken thighs were marinated in soy sauce and sugar and served with a lemon wedge and a sprinkle of dried nori. 

Imperial Roll. A Vietnamese version of the egg roll, these were filled with minced vegetables, fried until golden brown and served with a sweet chili sauce, gently pickled carrot and daikon and a small bed of cool rice noodle.

 

Korean Short Rib. Also known as Galbi, these cross-cut beef short ribs were marinated in a mixture of soy sauce, sugar, garlic, ginger, pear and other "secret" ingredients. The succulent meat was charred to perfection and served with white rice and pickled carrot and daikon.

Ijji Noodle. This was a Japanese Hibachi-style egg noodle dish with chicken, shrimp, and vegetables. Slightly smoked from the hibachi and perfectly seasoned with a hit of soy sauce.

Flame Broiled Meat with Shrimp. The meat choice for this version of Vietnamese Bun was pork and the shrimp was fresh and snappy. The sweet chili sauce is not as typical as the sweet fish sauce I'm used to, but it still brought all the great flavors together nicely. After a good dose of mixing, this made for a very delicious meal.

Spicy Tonkotsu. This was a Chinese New Year special. A creamy pork broth was filled with chewy ramen noodles, and then topped with stir fried minced pork, crunchy bok choy, shredded green onion and a soft boiled egg. The spice was just right and added a nice bit of heat to each sip of the savory broth. A very delicious version of ramen.

Banh Mi. Their version of this type of Vietnamese sandwich had our choice of meat. This one was filled with flame-broiled pork. Juicy, flavorful and packed with crunchy, fresh cucumber, carrot and cilantro, all stuffed into a quintessential French-style roll, this was a very tasty sandwich.

Banh Mi. Our other choice of meat filling was Kobe bulgogi beef. The same crunchy vegetables with an equal amount of juicy, tender meat, this was also a wining sandwich.

I hope to try their other locations soon. If the menu themes at each location is as good as the theme at this location, I have no doubt I'll have a great experience each time at every location.

Von Bismark -- Reno, NV (German cuisine)

All of the positive write ups for this establishment have been true, at least, in my humble opinion. The fare is focused on Eastern and Northern European cuisine. The style evokes home cooking, but with a bit of a modern spin. The aspects of this restaurant presents a dining experience that is comfortable, approachable and a great place to hang out. 

Located at 805 S. Wells Avenue, the area is easy to navigate, easy to park, and with the friendly customer service and fantastic food and drinks, a pleasure to visit. 

Here are some of the things I've enjoyed.

https://vbreno.com/

Apfelbaum. This sweet cocktail may be dangerous around those who have a hard time keeping count. Made with rum, chai, Czech cordial, cinnamon, apple, lemon, orange, and clarified milk, the clear color and fruity flavors allowed this drink to go down a little too easily. 

Braufactum. A Progusta German IPA. At 6.8% ABV, this moderate hitter paired very well with any type of food. Very drinkable; crisp initially with a disappearing sweet finish. There was just enough spicy hopiness to keep your mouth watering and interested the whole way through.

Berliner Curry Fries. These crispy spuds were served with a house curried ketchup that had hints of turmeric and coriander. The house aoili had a mild sweetness that complemented the curry dusted fries very nicely.

Spatzle. A hearty dish of chewy, squiggly bits fresh pasta doused with a healthy amount of Emmental and Gruyere. This was a German version of the mac and cheese, and was just as satisfying as the American staple.

Otto's Best Wurst. 

From top to bottom:

Blueberry Venison - The mild fruitiness made this wurst taste more savory. The grain mustard had a great kick that paired very well with this one along with the tang of the pickled onions.

Wild Boar - This was a mild, but meaty and juicy sausage. All the condiments paired well with this one, including the sweet orange marmalade.

Kielbasa - My favorite of the three, the garlic came through without being overpowering and the snap of the casing was also very satisfying. This one paired well with the sour cream condiment.

Wood-Fire Grilled Sauerkraut. House fermented cabbage, infused with juniper and wood smoke. A very interesting and delicious version of sauerkraut, in spite of the extra cooking, the cabbage stayed crunchy. I also greatly enjoyed the temperature of this side, as it was served warm.

Jagers Eintopf. A venison stew braised with fire-roasted tomatoes and root vegetables until falling apart and spoon-able. Served with toasted house bread and house-made butter. This was a very comforting comfort food, well-balanced and satisfied my craving for saucy meat.

I look forward to exploring more of this restaurant as the seasons change and the menu evolves. If I'm not able to go to Europe, this is on my list as a great second choice.