E-Mail
Print
San Luis Obispo County is known and cherished largely for its get-away-from-it-all feel, its stretches of serene coast, its cute and welcoming towns, its pristine wine country. But we’ve got some trendy spots as well, andt here seem to be more debuting all the time, from big city-inspired nightclubs to chic eateries with a palette of artsy drinks.
Here are some of our favorite hot spots for a drink and a bite.
Lido Restaurant
2727 Shell Beach Road, Pismo Beach, 805-773-8900 • www.thedolphinbay.com, Open for lunch and dinner daily.
Lido is a coastal foodie haven drawing attention from Hollywood types. Ocean-view window tables are the best bet in this airy establishment, part of the luxury Dolphin Bay Resort & Residences on the bluffs of Shell Beach.
The vibe: Best suited for intimate conversation or special occasions like graduation dinners and anniversaries. Black-clad servers move about seamlessly, attending to patrons’ needs.
The crowd: A well-heeled bunch, with a mix of business and leisure visitors and locals looking for a wine and food experience.
The menu: A focus on creative dishes using seasonal, local and organic ingredients—maple-brined Berkshire pork tenderloin with local peaches and basil corn relish ($26) as a recent delicious example. Though some entrees creep toward triple digits, there’s always an option to order a petite version for about half the cost, and plenty of gourmet appetizer choices.And if everything sounds good, there’s a chef’s tasting menu for about $90,with wine pairings for another $48.
The drinks: A full bar with wine, cocktails and beer is available. Tuesdays, Lido hosts a patio wine tasting from5:30 to 6:30 p.m.with appetizers and a local winery pouring its selection for $12 per person.
Best for? Sunset.
Native Lounge
1023 Chorro St., San Luis Obispo, 805-547-5544•www.nativelounge.com, Opens at 4 p.m. Tues-Sat, Sunday brunch from11 a.m.-6 p.m. There is often a cover charge in the late-night hours.
Hip and hot meet San Luis Obispo. Formerly Mission Grill, the creekside venue underwent a complete makeover and reopened in late 2007 as Native Lounge.
The vibe: The building’s mission style exterior is deceiving. Inside, patrons are met with vibrant mood lighting, plush low seating, a contemporary bar and a VIP room. Native’s large outdoor patio can get chilly, but with heat lamps, numerous couches and mini-bar, remains a popular place to see and be seen. After 10 p.m., a deejay spins an array of pop and dance hits from a perch above the dance floor.
The crowd: Native attracts the cool crowd, those who sport stylish threads and love to dance and socialize. It’s definitely high heels for the ladies and dress shirts for the men.
The menu: The popular Happy Hour (5-7 p.m. daily and all day Thursday) offers $3, $5 and $7menu items including parmesan fries,meatloaf sliders, spicy ahi tartare tacos and oysters on the half-shell — dishes that can cost over twice as much on the regular menu. The full-price menu should not be dismissed, however, with tasty selections such as a wild boar quesadilla ($18) and the abalone-calamari duo ($28).
The drinks: Most downtown bars take pride in their beer.Native shows off its list of cocktails and often-local wines in stemless glassware.There are mojitos, margaritas and martinis in watermelon, pineapple, blue cheese and chipotle. There are Bubbles drinks and beers, including Stella Artois and Blue Moon for $3 during Happy Hour (5-7 p.m. daily and all day Thursday).
Best for? Happy hour, late night
Koberl At Blue
998 Monterey St., San Luis Obispo, 805-783-1135 • www.epkoberl.com, Opens at 4 p.m. daily, dinner served from5-10 p.m., appetizers until 11 p.m. Thursday.
Koberl At Blue (known as “Blue” to the locals) is an often-busy downtown San Luis Obispo destination as popular for drinks and mingling as it is for esteemed wine-country cuisine.
The vibe: Housed in the historic J.P.Andrews building, Blue’s exposed brick and dark wood exude a downtown loft feel,multiplied by the live jazz often featured in the front nook.
The crowd: Professional types fill the tables after quitting time and often on until closing, with many squeezing in a meal or at least some appetizers.One of the few downtown spots not dominated by the college scene.
The menu: This is the top of the food chain, with appetizers including various preparations of oysters, foie gras, caviar and white asparagus and entrees emphasizing gourmet presentations of steaks, fish and duck.
The drinks: What’s your fancy? A flavored ‘tini? Good beer selection? Great wine list? It’s all well-represented here, with some local wines.
Best for? After work, primetime
Hotel Cheval
1021 Pine St., Paso Robles, 805-226-9995 • www.hotelcheval.com, Sun-Thurs 3-10 p.m., Fri-Sat 3-11 p.m., Mon 5-9 p.m.
European charm radiates from Hotel Cheval, a 16- room boutique property tucked just off Paso Robles’ main square that opened last year. It’s gaining a reputation as a sophisticated getaway, but even if you’re not staying in one of the pricey rooms, you can stop in the Pony Club to soak up the atmosphere and choose from its extensive collection local, regional and international wines.
The vibe: Quiet appreciation for the finer things. Ivy and white lights cover the stonework and landscaping on the inviting patio; the horseshoe-shaped bar in the horse-themed hotel also beckons.
The crowd: Wine enthusiasts, with a mix of vineyard- touring visitors and locals strolling the downtown shops near City Park.
The menu: With a kitchen renovation under way, the hotel plans to start offering light appetizers and desserts this fall.
The drinks: More than a dozen pages of wine, wine and more wine, with a few beers and non-alcoholic drinks. By-the-glass selections range from $11 to $15 and by the bottle from $25 to about $160.
Best for? Late afternoon, evening
Level 4 Restaurant & Lounge
1216 Park St., Paso Robles, 805-237-2111 • www.level4speakeasy.com, Dinner served from5-10 p.m. daily, lounge open later
The elevator down to Level 4 is the first nod to the speakeasy-style venue you’ll find in the basement lounge that is North County’s newest nightclub. Behind heavy interior doors reminiscent of a Prohibition-era set-up lies an upscale dining area,paired with a separate bar-lounge area with booth seating, dance floor, live stage music and a VIP room with a sparkling chandelier.
The vibe: Level 4 aims squarely at the Roaring ‘20s sensibility.There’s live music on Friday and a deejay Tuesdays,Thursdays and Saturdays.
The crowd: Folks who want to let the good times roll. It can fill up quickly, so table,couch and booth reservations are recommended for prime time.
The menu: California cuisine with a French influence. Starters — including a goat cheese salad with figs, pears and almonds and a seared albacore with crispy rice, jalapeno salsa and spicy miso are half off during happy hour (4 to 7 p.m.daily).
The drink list: A vast selection of hard liquors, beers and wines. Features a unique Reverse Happy Hour for late-nighters with two-for-one well drinks from midnight to close seven days a week.
Best for? Happy hour, primetime, late night.
What you should know about comments on SanLuisObispo.com
SanLuisObispo.com is happy to provide a forum for reader interaction, discussion, feedback and reaction to our stories. However, we reserve the right to delete inappropriate comments or ban users who can't play nice. See our full terms of service here.
Here are some rules of the road:
- Keep your comments civil. Don't insult one another or the subjects of our articles. If you think a comment violates our guidelines click the "report abuse" button. Responding to the comment will only encourage bad behavior.
- Don't use profanities, vulgarities or hate speech. This is a general interest news site. Sometimes, there are children present. Don't say anything in a way you wouldn't want your own child to hear.
- Do not attack other users; focus your comments on issues, not individuals.
- Stay on topic. Only post comments relevant to the article at hand. If you want to discuss an issue with a specific user, click on his profile name and leave him a public message.
- Do not copy and paste outside material into the comment box.
- Don't repeat the same comment over and over. We heard you the first time.
- Do not use the commenting system for advertising. That's spam and it isn't allowed.
- Don't use all capital letters. That's akin to yelling and not appreciated by the audience.
You should also know that The Tribune does not screen comments before they are posted. You are more likely to see inappropriate comments before our staff does, so we ask that you click the "report abuse" button to submit those comments for moderator review. You also may notify us via email at webmaster@sanluisobispo.com. Note the headline on which the comment is made and tell us the profile name of the user who made the comment. Remember, comment moderation is subjective. You may find some material objectionable that we won't and vice versa.
If you submit a comment, the username of your account will appear along with it. Users cannot remove their own comments once they have submitted them, but you may ask our staff to retract one of your comments by sending an email to webmaster@sanluisobispo.com. Again, make sure you note the headline on which the comment is made and tell us your profile name.
About comments
Reader comments on SanLuisObispo.com are the opinions of the writer, not The Tribune. If you see an objectionable comment, click the "report abuse" button below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.