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Gas up the jalopy

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Road trip worthy: Tiki time! Restaurant, bar, and California wine industry veteran Michael Cobb has opened High Roller Tiki Lounge in downtown Solvang and it is kitch-tacular! The lounge offers up cocktails and wines in a secluded, bamboo-laden space hidden behind Cobb’s Sort This Out Cellars wine tasting room (the wine label approaches its 10th anniversary this year). Go to highrollertiki.com for all the details on this exotic day-trip destination … Robin’s Restaurant in Cambria is offering a chocolate dessert special that hits the nutty and sweet notes with killer precision: Try their chocolate torte cake with pistachio crust, fresh whipped cream, and candied kumquat (robinsrestaurant.com). 

Did ya hear?

What’s new in the kitchen: Downtown SLO’s got big news for those that would rather handle a rattlesnake than a loaf of bread! Flour House has crafted its own house made gluten-free dough, so now there’s no excuse not to pig out on a hot pizza pie topped with Italian meats (flourhouseslo.com) ... Creeky Tiki’s weekday happy hour keeps on giving with drink specials from 2 to 6 p.m., a pitcher and a pizza deal from 6 to 10 p.m. and two-for-one discounts from 10 to 11 p.m. (creekytiki.com) … over in Paso Robles, Artisan is shaking up brand new featured cocktails mixed with local booze purveyors like Calivore Spirits and Krobar Distillery. Grab a drink and a small plate during their new happy hour Mondays through Fridays from 4:30 to 6:30 p.m. and Saturday and Sunday from 4:30 to 5:30 p.m. (artisanofpasorobles.com).

Restaurant Month madness

Courses in creativity: Restaurant Month is in full swing! Get a three-course prix-fixe meal for $30 to $40 and know that you are supporting local eateries during a historically slow time of year. A few menu items you can salivate over now: Granada Hotel & Bistro’s scallop crudo with spiced orange syrup and mint salad and beef short rib stroganoff with white wine Dijon sauce; Madonna Inn’s aged top sirloin steak cooked over an oak wood pit; Mother’s Tavern’s seared wild ahi tacos with sesame slaw and a spicy creamy condiment that can only be called wasabacado; and Novo’s Brazilian coconut-tomato stew with wild fish, octopus, scallops, clams, and rice (see all the participating restaurants’ menus from Paso Robles to Grover Beach at visitslocounty.com).

Hayley Thomas Cain is hitting a few choice spots for Restaurant Month. You can reach her at hthomas@newtimesslo.com.

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