The high-end Hotel SLO is slated to open in June, and it will bring two new restaurants to downtown San Luis Obispo — along with prices that start at $400 a night.
Hotel SLO has been under construction in the heart of downtown since 2016. It will have 78 rooms and suites for up to 350 guests, accommodations that are described as “luxurious” by the developer.
Prices will range from $400 to $1,110 a night.
One of the restaurants at the three-story, 115,000-square-foot hotel next to the Palm Theater will feature Italian cuisine based around a wood-fired oven, while the other is a “modern spin on a classic steakhouse.”
They will be called Piadina and Ox + Anchor.
Piadina’s focus is on Italian food with California influences and farm-fresh fare, and Ox + Anchor is a fine-dining restaurant that “draws inspiration from the hills and seas” with a “carefully curated list of Central Coast wines,” according to a press release from the developer Piazza Hospitality.
Piazza Hospitality’s website shows is has an existing hotel in Healdsburg and plans to build another in Sebastopol.
The hotel will also have meeting space for up to 240 people and event space for up to 300, gardens, an outdoor swimming pool, jacuzzi, bar, fireplace, and views of surrounding mountains.
Ox + Anchor, located on Palm Street next to the paseo leading to Monterey Street and the Palm Theatre, will seat 56 guests in the main dining area, 44 on the outdoor patio overlooking Madonna Mountain, and 12 guests in the private dining area in the restaurant’s wine library. Dishes will include filet mignon, lamb t-bones and grilled avocado stuffed with Dungeness crab.
Piadina will seat 72, including 20 at a communal table and additional outdoor seating in the hotel’s garden courtyard. The restaurant is located on the corner of Palm and Morro streets, with the entrance on Palm. A main dish features pork chop, saffron couscous, harissa, caramelized fennel and pickled red onion.
The executive chef overseeing the two restaurants is Ryan Fancher, who got his start in the restaurant business at age 15 at Chuck’s Steakhouse in Santa Barbara, before going on to work a variety of roles in the business.
He has also worked as a chef in Napa Valley and earned the role as the opening team sous chef at Per Se in New York. He went on to a leadership role as the opening chef at El Dorado Kitchen in Sonoma and most recently lead the culinary team at Barndiva in Healdsburg.
Another downtown SLO hotel with 65 rooms and suites, Hotel Cerro (formerly called Hotel Serra), is set to open this summer at 1125 Garden St.
A third hotel of 102 rooms, the Monterey Hotel, also is nearing its opening as well.
Together, the three hotels will add 245 new guest rooms to the city.