I love it when I take a wine trip and am just as ready to visit the restaurants as I am the wineries. That\u2019s literally what happened to me when I encountered the Paso Robles food scene. The food wowed me as much as the wine and the vibe. And it wasn\u2019t just \u201cshi-shi,\u201d fine-dining food that I enjoyed. It was a little bit of everything. I honestly am as at home eating mustard greens and ox-tails as I am indulging in a caviar fist bump. I can effortlessly go from so-called low brow to high brow in an instant and never miss a beat. Kinda like code switching for food.<\/p>\n As a \u201cforced\u201d chef of two teenagers, I cook a fair amount. And in a desire to create healthy, hearty (they are both athletes), and interesting dishes for them, I\u2019ve made an effort to learn more about food. I\u2019m more curious about food, and have a greater appreciation for the flavors and techniques that chefs employ than ever before. But while I can throw down and make many things, I can\u2019t \u201cchef.\u201d So this makes me appreciate great restaurant experiences all the more. And I probably appreciate them most when traveling to wine country. I\u2019m definitely one of those people that wants the whole, comprehensive experience. And that\u2019s what Paso provided.<\/p>\n And yes, yet another vote for a region in California\u2019s Centra Coast! I can definitely add Paso to the list along with Santa Lucia Highlands<\/a>, Sta. Rita Hills<\/a>, Livermore<\/a>\u2026<\/p>\n <\/p>\n I can\u2019t say enough about the food scene in Paso. It really has become a mecca for great cuisine \u2013 causal and fine alike, with a multitude of cuisines represented. And why not? With great wine comes great food. Located in San Luis Obispo (\u201cSLO\u201d) County, Paso has deep and storied agricultural roots. And restaurants are a big part of the equation and are all about sourcing local and regional ingredients from orchards, vineyards, and vegetable gardens. These fresh elements are paired with the seafood bounty from the Pacific Ocean as well meats sourced from nearby farms.<\/p>\n If you want to go beyond traditional food and wine restaurant experiences, know that here, agritourism is big. Visitors can become agri-tourists and go behind the scenes and really experience the SLO lifestyle through the many ag-based activities and adventures in and around Paso. Want to participate in an olive oil workshop, learn to make soap,\u00a0get up and personal with beekeeping, or feed\u00a0baby goats? It\u2019s a thing in Paso. Visitors truly have the opportunity to share in California\u2019s rich agricultural heritage. Check here<\/a> for more info on Paso\u2019s Agritourism adventures.<\/p>\n Whether you\u2019re up for a boozy brunch, patios and terraces great for people watching, tasty tacos, or Michelin worthy cuisine, you can get it in Paso. In fact, there are five Michelin recognized restaurants in Paso \u2013 two of which have garnered one star. No small feat for such a small community. And I loved that one of the Michelin recognized restaurants is all about comfort food. Michelin doesn\u2019t have to be intimidating!<\/p>\n As a person that lived in a city with amazing cuisine that the Michelin guide shunned for years, I was thrilled when they finally visited Houston and doled out some stars. I was even more appreciative that BBQ and Mexican food were included in the mix. ALL food can be top level!<\/p>\n One of those aforementioned Michelin recognized restaurants, In Bloom<\/a> offers an upscale, yet casual vibe featuring contemporary California cuisine. Think gnudi with local corn and tomatoes or dry aged wagyu with California wasabi. And featured prominently are all of the local farm partners from whom they source their ingredients.<\/p>\n The whole place is a vibe. Walking up, I was immediately drawn to cute and cozy patio area surrounded by garden beds. The crudo w\/ halibut, blackberry, buttermilk, & radish was a sublime bite.<\/p>\n I\u2019m a Tex-Mex gal to my core, but I do appreciate the Baja approach to Mexican cuisine. For a laid-back, casual affair that highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood, the folks at Finca Paso Robles<\/a> have you covered.<\/p>\n The restaurant is located in a historic farmhouse, complete with a wraparound porch for dining and fire pit. It\u2019s like being invited to lunch at a friend\u2019s house. Of course, I had seafood but the duck al pastor taco stood above them all! Missed opportunity was the octopus tostada. Next time!<\/p>\n French-inspired farm-to-table bistro, Les Petites <\/a>Canailles<\/a> is also one of the city\u2019s Michelin recognized restaurants. And if you can\u2019t pronounce it, just call it \u201cLPC\u201d as many locals do.<\/p>\n And I love that the name translates to \u201cthe little rascals\u201d which pays homage to owners Courtney and Julien Asseo\u2019s three children. Bright, modern, energetic, and almost communal, dinner started with a delicious warm goug\u00e8re and only went up from there. I especially appreciated the leek terrine and the beef.<\/p>\n All the way through to the dessert at the end, it was a wonderful experience in taste and texture. And yeah, it was all so pretty!<\/p>\n Great Paso cuisine is not just limited to standalone restaurants. The gorgeous, seasonal lunch at Niner<\/a> Wine Estates<\/a> is extremely well done. It\u2019s literally why you want to dine in wine country. They have their own organic, regenerative chef\u2019s garden that grows over 300 different cultivars of heirloom vegetables, fruit, herbs, and flowers alongside laying hens and honeybees. They harvest everything at the peak of freshness to be used in their restaurant. Talk about the absolute epitome of farm to table dining!<\/p>\n The gorgeous setting alone is worth the trip, but the food is icing on the cake. If I were home alone, I may have licked the plate from the chicken and mushrooms. Seriously some of the best mushrooms I\u2019ve ever had. In my life! And I don\u2019t even eat ice cream, but the passion fruit ice cream was the bomb!<\/p>\n The Restaurant at JUSTIN<\/a> has achieved an amazing feat \u2013 it holds both a Michelin Star as well as a rare Michelin Green Star, which is given to restaurants that hold themselves to the highest ethical and environmental standards. Helmed by Chef Rachel Haggstrom, who oversees all aspects of food and catering, the restaurant experience features a seasonal multi-course dinner tasting menu paired with selections from the winery. Dishes served feature fresh ingredients direct from the winery\u2019s 26-acre farmstead.<\/p>\n While I didn\u2019t have time to experience the dinner, I did pop in for lunch (separate from the restaurant), which features a seasonal lunch menu with great vineyard views. The truffle fries are dangerous and the burger has to be seen to be believed. And don\u2019t sleep on their house-made chocolate flight to finish.<\/p>\n I absolutely love that Hatch Rotisserie & Bar<\/a> is all about comfort food with a wood-fired rotisserie as the focal point. Cornbread, fried chicken, meatloaf, shrimp and grits, and of course, rotisserie chicken are all comfort foods that this southern girl loves that can be found on the menu.<\/p>\n Here, they\u2019ve all just leveled up. I\u2019ve not often encountered such menus being a part of the Michelin guide, so kudos to them for giving love to southern-inspired, comfort food. Beyond food, the cocktail game is strong as is the whiskey.<\/p>\n For something a little different, head to Cane Tiki Room<\/a> for some Asian-fusion pu pu platters and creative cocktails to boot.<\/p>\n An eclectic Polynesian vibe through and through, Cane Tiki Room is brought to you by the folks who are the owners of local staples FishGaucho, Pappy McGregor\u2019s, and Eleven Twenty Two Speakeasy (which I\u2019ll cover when I get to Paso\u2019s spirits and cocktail scene).<\/p>\n The cocktails are so creative \u2013 many featuring rum from the extensive hand-curated collection with rums from all over the world. Pro tip: the spicy green beans are not to be missed!<\/p>\n For a variety of tasty eats, head on over to Paso\u2019s Tin City<\/a>. The \u201cCity\u201d is collection of small, artisanal producers who have set up shop in repurposed industrial buildings that offer an eclectic little something for everyone. Here, you\u2019ll find tasting rooms, breweries, wineries, distilleries, and restaurants. For a taste of Italian deliciousness, pop into Etto Pasta Bar for house made pasta and classic Italian cuisine.<\/p>\n Want to cook your own pasta or have a picnic? Head to Etto Pastifico. Part pasta factory and part retail shop, I so enjoyed poking around through the shelves to check out all the goodies. Fresh pastas, sauces, produce, wines, cheeses, and even steaks are all available for purchase. Etto Pastifico actually produces pasta for many of the central coast\u2019s finest restaurants and retailers.<\/p>\n For a taste of the Michelin life (the city\u2019s first), visit One Michelin Star Six Test Kitchen at Tin City. Here, twelve lucky people are able to experience Chef Ricky Odbert\u2019s intimate, multi-course course tasting menu highlighting Central Coast ingredients and flavors. Like art on the plate, the food is every bit as tasty as it looks. Given that there are only twelve seats, it\u2019s essential to move quickly in securing a reservation.<\/p>\n Not quite a restaurant, Pasolivo<\/a> is a slice of olive oil heaven right in Paso.<\/p>\n They grow, harvest, mill, and bottle all of their olive oil on-site to provide you with the freshest oils possible. I mean, is there even good food without good olive oil?<\/p>\n Visitors can tour the mill, sample their world-class California olive oil and specialty foods, and experience their luxurious bath and beauty products. It\u2019s quite a treat to sample and learn about their award-winning olive oils amongst the orchards. I was really amazed at the variability in the oils. The property is also home to majestic, towering oaks, flocks of lively wild turkeys, and families of deer.<\/p>\n This has absolutely nothing to do with food (though you can certainly grab some nosh while you\u2019re there), but experiencing Paso\u2019s Sensorio<\/a> is a must. I\u2019ve never experienced a \u201clight field\u201d like this.<\/p>\n I did the special \u201cTerrace Experience\u201d when I was there, which gives you a front row seat to watch the sun set and the lights start to come on. But once you\u2019re out on the paths and walking amongst the lights, it doesn\u2019t matter. It\u2019s seriously pure magic all around when you\u2019re in the midst of all the lights. The lights, the magic \u2013 it\u2019s such a vibe. I can\u2019t wait to make a return visit and bring Thing 1 and Thing 2!<\/p>\n I can honestly say I went to Paso Robles to discover the wine, but ended up being wowed for the food. Paso Robles food definitely pushes above its weight given its size. And, I just barely scratched the surface!<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" I love it when I take a wine trip and am just as ready to visit the restaurants as I am the wineries. That\u2019s literally what happened to me when I encountered the Paso Robles food scene. The food wowed me as much as the wine and the vibe. And it wasn\u2019t just \u201cshi-shi,\u201d fine-dining […]<\/p>\n","protected":false},"author":1,"featured_media":331169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157060,157061,157059,157062,157063],"tags":[1030,2074,74065,56189,4761,9182],"dealstore":[],"offerexpiration":[],"class_list":["post-331168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cacentralcoast","category-pasorobles","category-us-ca","category-winetourism","category-winetravel","tag-country","tag-food","tag-paso","tag-robles","tag-stay","tag-wine"],"yoast_head":"\n![\"\"](\"https:\/\/thecorkscrewconcierge.com\/wp-content\/uploads\/2025\/11\/IMG_1155-scaled.jpeg\")
<\/a><\/a>Paso Robles\u2019 Food Foundation<\/h3>\n
Some of the Paso Robles Food I Enjoyed<\/h3>\n
In Bloom<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\nFinca Paso Robles<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\nLes Petites Canailles<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\nThe Restaurant at Niner Wine Estates<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\nThe Restaurant at JUSTIN<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\nHatch Rotisserie & Bar\u00a0<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\nCane Tiki Room<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\n<\/a><\/figure>\nTin City<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\nPasolivo<\/em><\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\nDon\u2019t Miss Sensorio!<\/h3>\n
<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/a><\/figure>\n<\/figure>\n