SLO LIFE Feb/Mar 2018

Kitchenette, Templeton
This bright, contemporary spot in North County has
the unusual potential to please those who love a good
greasy spoon as well as those who favor farm-to-table
eats. On a gray Saturday morning, the cafe is bustling
with families, friends, and couples eating crème fraîche
waffles, plates of chilaquiles, and corned beef hash
against a resplendent backdrop of white subway tile.
Manager Jenn Volpi shares that Kitchenette opened in
2015 under the direction of Chef Chris Kobayashi and
his brother, Michael Kobayashi—also co-founders of
high-end Artisan in Paso Robles. Chris has since moved
on, but Michael still carries the torch to delicious effect,
serving classic dishes with a big-city twist in a fastpaced
environment. “We try our best to source locally,”
says Volpi, “to hit the farmers’ market and our local farm
stands.” She also says that, while Kitchenette is definitely
not predicated on health food, most dishes on the menu
can be adapted to alternative diets.
Volpi’s recommendation for breakfast? Creamy steel-cut
oatmeal with house-made date butter, seeds, and soft
peaks of frothy milk. But, as it’s closer to lunchtime, I
opt for a colorful, umami Bánh mì sandwich: French
baguette slathered with sweet-spicy mayo, layered with
turkey, pork, cucumbers, cilantro, lettuce, and a tangle of
shredded carrots. >>
82 | SLO LIFE MAGAZINE | FEB/MAR 2018