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The formerly prix fixe Cass House Restaurant now does shared plates, and the combination of locally sourced ingredients, kitchen skills, and the wood oven make Cass House Grill destination dining in the Central Coast. My favorite item was the simplest— a green salad lightly dressed with a lemon vinaigrette. Its untarnished leaves exuded freshness, and cherry tomatoes were potent but not too acidic. Also excellent were grilled artichokes with a charred lemon, beef bruschetta with tomatoes and corn, oak-grilled prawns with paprika oil, cauliflower empanadas, and roasted beets paired with chunks of sour peach and an avocado puree. Most tables had the focaccia, which was good and served with rosemary olive oil and coarse salt. Desserts were fantastic-- a fresh from the oven canelé and a meyer lemon tart with meringue. Dinner was about $40/person including tax/tip (no booze) and a steal compared to Bay Area restaurants with similar approaches. The website lists a lunch menu, a take-out menu, and various baked goods for breakfast.
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Thomas Hill Organics is expanding to SLO. I’d recommend their Paso Robles restaurant and look forward to the new location. An article about the expansion mentions a place called SLO Provisions. Any reports?
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Firehouse Grill (SLO) continues to serve dry flavorless tri-tip. On the plus-side, the tri-tip sandwich has the ideal meat to bun ratio, and I liked the bun—it’s palatable if you douse it in their molasses-heavy BBQ sauce. I liked the flavor of the pulled pork more so than its pasty consistency. The toasted pine nuts on a salad were so blackened I thought they were watermelon seeds, and wish they were after tasting them. Fries are McDonald’s style, so a safe bet.
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