2018 Taste of PASO

A fine dining experience
from PASO Magazine
Featuring:
• Señor Sanchos
• Berry Hill Bistro
• Hoyt Family Vineyards
• Touch of Paso
• Good Times Café
• Red Scooter Deli
• Paso Robles Casino
• Golden Oak Grill
• Thomas Hill Organics
• Odyssey World Café
• Oddette's Creole
Kitchen

Señor Sanchos
Carlos Leyva opened Señor Sanchos
on March 5, 1990 and operates on
Creston Road to this day.
What is distinctive and special about
your restaurant?
Voted best Mexican restaurant and
best margarita in New Times readers’
poll, and won a SLO County enchilada
contest, and we have some of the best
hamburgers in the county.
What's your secret ingredient?
Our people. Our main cook Santiago
has been with us since opening, and is
the backbone of the kitchen. His son
Santiago, Jr. has taken over much of
the duties of the main cook. Another
cook Tomas, has been with us since
16. That is why our food is so
consistent.
Do you have an entrée that is considered
your signature dish?
If it wasn’t great, it wouldn’t be on
the menu. It just depends on what your
mood is.
Are there any off-menu offerings our
readers can try?
If we have it in the kitchen, we can
make it for you. Don’t be afraid to ask.
We cater to most needs and desire.
Are there any specials or events coming
in January you want people to know
about?
We are always giving to the community,
with cash or gift certificates. We’ve
put thousands of dollars into the San
Miguel Mission, and helped pay for the
bronze sculpture in front of the police
department.
What keeps your customers coming
back?
Food, service and the unique atmosphere
… and having a full bar. We also
have space for banquets. The community
has supported us for almost 30 years,
and I have a lot of love for them all.

Berry Hill Bistro
Jody Storsteen opened Berry Hill
Bistro on Pine Street in Dec. 2003, a
few weeks before the big earthquake.
“It was a very challenging time as we
had to close for awhile waiting for engineers
to OK the building. Once we reopened
we were welcomed by a very
supportive Central Coast community!!”
Berry Hill is a small intimate restaurant
with French country decor featuring an
extensive wine list of local wines and
boutique wineries, and full liquor license
for interesting drinks with fresh herbs
and fruit martinis — try the cucumber-jalapeño
martini or white chocolate peppermint
martini.
“What makes us special is our focus on
fresh food made from scratch cooking
and family friendly servers!!”
They can accommodate most diets
— gluten free bread, add or subtract ingredients,
etc. This season they are using
more sweet potatoes and butternut
squash for soups and in salads, and added
a maple leaf duck breast salad on the
menu, lightly curried and grilled.
"Our signature dish is the Berry Hill
salad and sourdough cheddar melt —
neither one has ever come off menu."
A new bar menu focuses on smaller
plates and appetizers to compliment
happy hour.
“We serve honest good food at a decent
price, and genuinely care about
our customers. We wouldn't be in business
without them and I am so grateful
for the opportunity to prepare the best
food possible for the past 15 years to
the great people of Paso Robles and San
Luis Obispo county!!
“The main ingredient I cannot cook
without is passion topped with love!! We
enjoy cooking and trying new ideas and
love the art of preparing food for our
customers!!”

East
TOWN
3
Creston Rd.
9
7
Hwy 101
North
TOWN
EATS DRINKS TREATS

Taste of Paso
10 DOWNTOWN
To 101 N
11
2
13th St.
5
6
1
4
8
12th St.
To 101 S
Berry Hill Bistro - 1114 Pine Street
805-238-3929 berryhillbistro.com | PAGE 25
Hoyt Family Vineyards - 1322 Park Street
310-457-3832 hoytfamilyvineyards.com | PAGE 31
Golden Oak Grill - 1487 Creston Road
805-286-4482 goldenoakgrill.com | PAGE 32
Odyssey World Cafe - 1214 Pine Street
805-237-7516 odysseyworldcafe.com | PAGE 31
Red Scooter Deli - 1102 Pine Street
805-237-1780 redscooterdeli.com | PAGE 28
Senor Sanchos - 1902 Creston Road
805-237-9880 senorsanchos.com | PAGE 24
Good Times Cafe - 1104 Pine Street
805-238-3288 goodtimesdowntown.com | PAGE 30 Touch of Paso - 1414 Pine Street
805-238-4140 | PAGE 29
Miss Oddette’s Creole Kitchen - 1240 Park Street
805-610-3778 missoddettes.com | PAGE 30
11
Paso Robles Casino - 1144 Black Oak Drive
805-226-0500 Pasoroblescasino.com | PAGE 28
Thomas Hill Organics - 1313 Park Street
805-226-5888 thomashillorganics.com | PAGE 29

PASO ROBLES CASINO
Bar & Lounge
Red Scooter Deli
Don Ezzell and the Ezzell family
opened Paso Robles Casino Bar
& Lounge on Oct. 6, 2017, at its
new location at 1144 Black Oak
Drive.
A grand opening weekend
and New Years Eve party will
take place Dec. 30 to 31, 2017.
What is distinctive and special
about your business?
It is the only live gaming, bar
and full restaurant combination
on the Central Coast. Real Poker.
Real Blackjack. Real cool
cocktails.
What's new on the menu for this
season?
Cool Tiki Island and Cuban
food pairings with rum cocktails
such as Cubano sliders.
Do you cater to any dietary
restrictions: such as gluten-free,
vegan, low-fat, sugar-free, etc.?
We change the menu often, and
cater to customer requests.
What ingredients do you source
from local farms or vendors?
Everything.
What special ingredient can you
not cook without?
Spices...everything has a kick...
everything is designed to excite the
senses and pair with the craft cocktail
and full bar cocktail offerings.
What trends do you see growing
in 2018?
The craft cocktail evolution is
here to stay. We have had the wine
evolution, the olive evolution, the
craft beer evolution and now the
full craft cocktail evolution, which is
all about cool and original recipe
cocktails, entertainment and talented
mixologists and chemists.
What keeps your customers
coming back?
We are the largest full-service
bar and cocktail lounge in Paso
Robles. We have the largest selection
of rum spirits and cocktails on
the Central Coast.
Do you have any signature drinks
in the lounge?
Try the "Bumbu Rum" you will
love it. Try the Paso Colada, a
totally original recipe served in a
coconut and lit on fire!
Stephanie Johnston opened
Red Scooter Deli in Downtown
Paso Robles in December 2010,
and has now been operating for
seven years.
What is distinctive and special
about your restaurant?
We have an expansive menu
that offers many choices. Delivery
provided on our signature
Red Scooters throughout town.
What's new on the menu for this
season?
Expanded breakfast menu
with many healthy choices,
fresh fruit and veggie smoothies,
and salads.
Do you have an entrée that is
considered your signature dish?
We are known for our
French Dip, Reuben, Turkey
Bacon Melt.
Dietary restrictions: Glutenfree?
Vegan? Low-fat?
All menu items offered
gluten-free. We offer a variety
of vegan choices, and healthy
salads and soups.
What ingredients do you source
from local farms or vendors?
Breads delivered daily from three
local bakeries: Brian's Bread, Hush
Harbor, Edna’s Bakery. Fresh, local
produce delivered daily. Coffee
beans sourced from local Joebella
Coffee Roaster.
What trends do you see growing in
2018?
We continue to see vegan
& vegetarian options grow in
demand as well as gluten-free.
What keeps your customers
coming back?
Consistent, high quality product
made with love. Staff really cares
about each and every sandwich
made. They want to make customers
happy and serve fabulous food.
NOW
OPEN
FULL CRAFT BAR
& RESTAURAnT
Open Daily @ 4 PM
Vegas-Style Gaming
Real Poker • Real Blackjack • Real Cool Cocktails
$5 Minimum Wager
The NEW Paso Robles Casino, Bar & Lounge
1144 Black Oak Drive
Text CRAFT to 64600 for Special Offer & Promotions
#craftpaso @pasoroblescasino
Please play responsibly. Call 1-800-GAMBLER if you think you have a gambling problem.
GEGE-001329
www.pasoroblescasino.com

Touch of Paso
thomas hill organics
What’s new this season?
Bonnie Peterson opened Touch
of Paso in 1987, and still operates
the busiess today ... 30 years later!
What is distinctive and special
about your restaurant?
We are known for our homemade
food. Almost everything we
serve is made from scratch – our
soups, breads, rolls, dressings.
What's new on the menu for this
season?
We add items to our menu
as we go, when it feels right. If a
customer suggests something,
we sometimes try it and, if it’s
popular, it just might make it
onto our menu.
Do you have an entrée that is
considered your signature dish?
We have so many! Our Touch of
Paso omelet, waffles, chicken and
dumplings, corned beef and cabbage,
beef stew, and, everyone’s
favorite – our cinnamon rolls.
Dietary restrictions: Gluten-free?
Vegan? Low-fat? Sugar-free?
We have a few – our veggie
omelets and salads are popular
for those with dietary restrictions.
What ingredients do you source
from local farms or vendors?
We source vegetables and fruit
from Central Coast Produce, and
we carry local wines and beers.
Are there any off-menu offerings
our readers can try?
We have a variety of daily specials,
and our regulars often ask
our chefs to prepare Chile Verde
omelets and Eggs Benedict.
What special ingredient can you
not cook without?
Basil and pepper, and a few
others.
What keeps your customers
coming back?
Our food and our people –
both are the best in town. Our
customers tend to have their
favorite foods and order the
same thing time and time again.
And they love interacting with
our employees including my
granddaughter, Baily; our head
chef, Victor and his assistant
Oscar; and our head waitress,
Bernadette.
Debbie Thomas, owner
of Thomas Hills Organics,
shared with PASO Magazine
highlights from her everinnovative
menu of farmto-table
delights for the
winter season and the bounty
of ingredients that draw
people, near and far, to her
restaurant on a daily basis.
“Thomas Hill Organics is
all about local and organic,”
Debbie said. “I do not like to
eat harmful chemicals on my
produce, nor hormones in
my proteins, and there is
nothing like the taste of
eatinga just-picked piece of
fruit or vegetable! Once you
eat this way, you will never
shop at a chain grocery
store again!
“Currently, we locally
source apples, pears,
carrots, all our greens,
including butter leaf lettuce,
cilantro, pea tendrils, eggs,
artisan breads, olive oils and
berries. New this season is
our Bulgogi-style short ribs
with heirloom carrots and
creamy polenta, which are
amazing - not to mention
Burrata with Windrose Farm
apples and cherry panzanella,
a personal favorite.
“We change our entrees
seasonally. Right now, we’re
offering a charred octopus dish
with bone marrow topped with
a pork belly marmalade. We also
have specials on weekends.”
Debbie is not only attentive to
providing cuisine that is wholesome
and quality-minded, she is
committed to helping to sustain
her local community.
“For every dish we sell through
December, we are donating $2 to
the nonprofit Big Brothers Big Sisters
of San Luis Obispo County.”
Thomas Hill Organics is open
for lunch and dinner plus Sunday
brunch at 1313 Park Street in
Paso Robles. To learn more, visit
thomashillorganics.com. Call
226-5888.

Oddette’s Creole
Kitchen
Good Times Café
"a walk back into the ‘50s"
Oddette Howard opened Miss
Oddette's BBQ Sauces and Catering
opened on April 1, 2003 and serves
authentic Creole/Southern food
and BBQ that is smoked.
“Sometimes with a California
twist like my greens sautéed with
onions, mushrooms and tricolor
bells then steamed to perfect
doneness.”
What's new on the menu for this
season?
Every Friday I offer Fried
Chicken and Waffles. There is a
special each week like Fried
Catfish and Greens, Meatloaf
and Cabbage, Shrimp Etoufee,
Jambalaya, Chicken Creole,
Macaroni and Cheese, RedBeans
and Rice, Smoked Back Ribs with
Potato Salad.
Do you have an entrée that is
considered your signature dish?
At Arroyo Robles the signature
dish is the Fried Chicken and
Waffles.
What ingredients do you source
from local farms or vendors?
Finding locals that make or
grow what I need for my type of
cooking has been a challenge.
I can always count on Spencer's
Fresh Market in Morro Bay for
Andouille Sausage.
Are there any off-menu offerings
our readers can try?
I am small and flexible enough
that people will make requests
and I will add to the list of specials
or make it for them. That's how
Red Beans and Rice got on.
What special ingredient can you
not cook without?
Garlic is not special but essential.
Gumbo File (finely ground
sassafras leaves) and Ground Bay
Leaves are pretty essential. The
most important of all is LOVE!
Are there any specials or events
coming in January you want
people to know about?
Not January but February, we
will be having a Winemaker's
Mardi Gras Celebration with all
the traditional Mardi Gras Cuisine
plus music and fantastic wines.
What keeps your customers
coming back?
All the love I put into the
preparation of every dish!
Al and Dee Anna Knauer
opened Good Times Café on
October 9, 1998.
What is distinctive and special
about your restaurant?
It is a full-service, family-owned
“walk back into the 50s” café.
What's new on the menu for
this season?
Good times has four new
speciality burgers:
• Wake Up Little Suzie: Smoked
Gouda, coffee-rubbed
burger patty, peppered
bacon and a sunny side up
egg and chipotle mayo
• Heartbreak Hotel: A full
order of pastrami on a burger
• Hunka Hunka Burning Love:
Burger topped with two
jalapeño poppers, pepper
jack cheese and bacon
• Betty Bleu: Blue cheese
crumbles with buffalo ranch,
sun-dried tomatoes and bacon
Do you have an entrée that is
considered your signature dish?
Burgers!
Do you cater to any dietary
restrictions: Gluten-free? Vegan?
Low-fat? Sugar-free?
We offer gluten-free buns or you
can go without a bun on your burger.
What ingredients do you source from
local farms or vendors?
Good Times’ produce, bread and
wine are all local.
Are there any off-menu offerings our
readers can try?
Try a Double Dipper: Ranch plus
barbecue sauce, or lavored soft drinks
— get creative. One example is a cherry,
chocolate Dr. Pepper float.
What special ingredient can you not
cook without?
Our homemade seasoning.
What trends do you see growing in
2018?
More people wanting to eat at
“ma and pa” restaurants.
Are there any specials or events coming
in January you want people to know
about?
We are celebrating our 20 th year in
business in 2018.
What keeps your customers coming
back?
Real food, real service and good times!

Hoyt Family Vineyards
Odyssey World Cafe
Stephen and Carol Hoyt planted
their first vineyard in 2001 in Malibu,
and made the first wine in our
kitchen in 2003. We started
producing wine in 2004.
Stephen handles farming and
Carol the winemaking.
From whom or where did you
learn the most about making
wine?
I have worked with many great
winemakers, and learned from all
them. When I first started making
wine we were at a custom crush
and I helped out there. I learned
about chemistry, bottling and
even how to drive a fork lift.
What about winemaking drives
you to get up in the morning?
I love the creative process.
I have always loved to cook
and was an artist too. For me
wine making combines the
two. I love creating a wine
that people truly enjoy. The
process from start to finish is
thrilling.
Which three of your wines are
currently crowd favorites?
Our Malibu chardonnay is
what put us on the map. Right
now I am absolutely loving our
petite sirah, which I like to call
sex in a bottle. Our 2012
cabernet won best of class by
San Fransisco Wine Chronicle.
What wine is your winery most
know for? What is its specialty?
We are also known not only
for our fabulous wines, but a
great place to hang out. Our
new tasting room in downtown
Paso Robles is warm and friendly.
Newest releases?
We are very excited to be
bottling soon a rosé from our
estate-grown pinot noir.
Dawn Gregory and John
Hawley opened Odyssey World
Café in 1997.
What is distinctive and special
about your restaurant?
We specialize in comfort food
with a touch of an international
twist.
What's new on the menu for
this season?
Our general managers,
Jill Cook White and Wilbert
Saucedo, plan to bring more
variety to the menu to keep
up with taste trends.
Do you have an entrée that is
considered your signature dish?
Not really, every customer
has their favorite menu item.
We have daily soups and
specials, stir fry bowls, pastas,
and we bake our bread fresh daily.
Dietary restrictions: Gluten-free?
Vegan? Low-fat? Sugar-free?
We have several items on the
menu, and we try to meet a vast
variety of dietary needs.
What ingredients do you source
from local farms or vendors?
Many of our ingredients and
vendors are local.
What keeps your customers
coming back?
Our food and our people.
They know they’ll find
consistently good food,
good prices, and many of
our employees have been
with us for years. After 20 years
here, our customers are also
our friends.

Golden Oak Grill
Lorena Lopez and Jorge Quintero
opened Golden Oak Grill in
March 2015, the same year their
son Tristan was born. Tristan is
2 1/2-years old, and the Grill is
coming up on its third birthday.
What inspired you to start your
own restaurant?
We love cooking. We both worked
almost 18 years in the kitchen.
What's new on the menu for this
season?
We have daily specials, and had a
special menu for Thanksgiving. The
day after Thanksgiving, we made
waffles out of the leftover stuffing
and smothered them with gravy
and cranberry sauce.
Do you have an entrée that is considered
your signature dish?
We have pork carnitas chilaquiles,
and cinnamon roll french toast. It’s
really different than anyone else.
We have a really simple menu,
but really fresh. We also do a pain
perdu french toast, and make a
paprika vinaigrette.
What ingredients do you source
from local farms or vendors?
We get fresh strawberries, and in
summer we buy the organic cherry
tomatoes and large tomatoes,
and many other vegetable and
fruits. We love our local wineries
as well. We have Vina Robles
Pinot Grigio, a J.Dusi, Opolo, and
Tarrica wines.
What special ingredient can
you not cook without?
Not just one. We use a lot of cumin,
balsamic vinaigrette, tomatoes,
onions, and bell peppers.
What keeps your customers
coming back?
We have friendly, good service. It
is one of those things that people
like.