Arigato Sushi Executive Chef Sky Rah stacks his plates with an irresistible kaleidoscope of color, flavor, and texture. You could say all fine dining chefs know how to seduce the senses like this, but Rah is at the very top of the class—a true Romeo.Read More
The neon green school bus is parked on a sleepy residential street in Los Osos, but it would be better suited for a groovy 1970s music festival. There are no seats inside, only racks of budding greenery. Aside from the edible plants, it carries just two passengers. Both are garden gnomes.Read More
“You can’t mess up a good steak” is a comment that Chef Jensen Lorenzen fundamentally disagrees with.
First, the meat’s got to come to room temperature before you even think about cooking it. Then, you’ve got to pat it dry, lest you mess with the important caramelization process. Next, toss on a liberal sprinkling of salt and pepper (Lorenzen hates to break it to you, but seasoning ahead of time only creates a tough, dense dinner).Read More
For anyone who’s tried to cook the perfect romantic Valentine’s Day dinner—and dealt with the stress and anxiety that inevitably follows—Danior Kitchen Catering owner/chef Spencer Johnston has a word of advice.
Just stop it.Read More
There’s the design term “industrial chic”—clean, corrugated metal, intentionally exposed ceilings—and then there’s straight-up industrial. As in: located in a true industrial space, surrounded on all sides by, well, industry. Café Fiero definitely reps the latter. Located on Fiero Lane in one of SLO’s most bustling industrial parks, this new café represents a beacon of deliciousness amid warehouses, tech offices, and medical buildings. At Café Fiero, fresh, fast eats are plentiful, and the Thai beef potato curry is always hot.Read More
Other people’s “healthy” holiday resolutions always tend to bum me out. A good friend wants to lose 10 pounds in 10 days or a well-meaning relative wants to “quit carbs” for some vague reason. I’m all for making healthy decisions with the help of a trusted health professional, but can we just get some perspective here for a moment?Read More
Giuseppe “Joe” DiFronzo was born in the wrong era.
He loves zipping around town on his fleet of vintage scooters and is obsessed with making pasta the old fashioned way (just like grandma). Most of all, the chef and restaurateur loves working with his hands, tilling the soil, and harvesting broccoli di rapini, heirloom tomatoes, and syrah wine grapes on his San Luis Obispo farm. DiFronzo’s greatest joy lies in bringing these Old World flavors to his iconic Giuseppe’s restaurants. Here, garlic is always in the air and the Southern Italian dishes of his childhood live on forever.Read More
We can rebuild this pizza. Crispier! Tastier! Better than before! As an incoming freshman college student, you are obviously way too young to understand this cheap reference to The Six Million Dollar Man, but that’s OK. Just pretend I wrote, “Pizza emoji, smiley face, muscle arm, lightening bolts, thumbs up.”Read More