In Bloom - Paso Robles
This place had been on my radar for a while, finally found the opportunity. I dined solo but didn’t let that stop me. Every time I’ve looked at the menu it’s been pretty focused which made it even easier to trust ordering a handful of dishes and knowing they’d go together.
Usually when on my own I use the meal as an opportunity to chill in silence and reflect on how much daydreaming I do. This time I had a book and some scratch paper, thought maybe I’d occupy myself. I was sat near a window tho and couldn’t resist watching traffic go by on Spring St.
Always take the opportunity to stop and slow down
Summer Salad - bibb lettuce, green onion dressing, tomato, black pepper oats, pecorino
You gotta have a salad and I’m glad they offered this one.
Eggplant - tomato & fennel hummus, poached cherry tomatoes, sourdough (more slices than pictured)
One of my bites of the year for sure. I almost talked myself out of it because I figured the other dishes were enough but I’d like to give a shout to the server who was like, we were talking about it a bit, you sure you don’t want to add on that eggplant?
Roussanne, Viognier, Grenache Blanc by Clos Solène - if some lemons and a grapefruit started a rock band?! I like the idea of a guy from Languedoc-Rousillon heading to Bordeaux then winding up in Paso Robles. I think this was my first wine from Clos Solène and I’m glad I decided to stay local.
Gnudi - tomato fonduta, local corn & cherry tomatoes, sunflower seeds, parmesan
Yes, just yes. I coulda sat with this dish for a while
Baby Squash - grilled squash & zucchini, rosé beurre blanc, white chocolate & rice crumble
When I was looking at the menu in the weeks leading up to dinner the rosé beurre blanc was the first component that kept jumping out at me like yeah I want whatever that’s a part of
Duck Breast - smoked strawberry agrodolce, lavender, fennel soubise, bee pollen
Those white strawberries hot damn, preserved in a salted lavender syrup.
Not sure whether I was served George or one of the associates
Cannoli - espresso, sea salt caramel, cookie crumble
what a follow after the duck and the perfect setup for a walk around town
Daytrip - Oakland
Hot Focaccia - overnight sourdough, heirloom Iraqi durum wheat, basil oil & housemade vinegar
Guess I forgot to picture this. Imagine great bread
Cheese - three cheese chosen by the kitchen: diverse milks, small-batch producers, ooey-gooey, soft & firm
from right to left. My favorite was the chèvre but that’s because my favorite is pretty much always the chèvre. I loved this selection too because goats and sheep participate in making some badass cheeses
Chardonnay-Savagnin by Champ Divin - I saw this bottle on the wall and figured it was time to start the party.
Red Gems & Broccoli Di Ciccio with Hazelnut Pesto - August peaches, popped sorghum
Big ole chunks of peaches!
Charred Scallop Crudo - sun gold water, painted serpent cucumber, cuttlefish ink
wish there were more cucumbers, more tomatoes and more scallops lol
Monterey-Bay Squid & English Peas - champagne-pickled cherries, daikon, rhubarb vinaigrette
Shitty picture but I really loved my random bites of daikon. They totally amped the dish up, something slightly limey about them if I remember correct but damn the necessity was so unexpected
Butter Poached New Potatoes - lactose fermented mulberry, fermented bean curd, finger lime
This was the dish of the night. Maybe my favorite use of finger limes I’ve experienced, little zest bursts hiding in the sauce
Miso Butter Pasta - Shared Cultures morel miso, kelp pearls, gochugaru & marash chilis
Not sure if it’s always on but get it when you see it, delicious
Anderson Ranch Harissa Lamb Sausage - steamed milk bun, fancy pork sauce, olive crumb
Another favorite. Coulda used a milk bun twice, three times, maybe four times the size
Rosemary Panna Cotta - Frog Hollow Farm new harvest olive oil
I shoulda combined this with the shortcake bars. The tart of the bars and creaminess of the cotta, what a great way to have desserts just go together
Strawberry Shortcake Mini Ice Cream Bars - Albion strawberry gelato, strawberry shell, shortcake crumb
I’m so glad these were still on the menu. They’d been posted on ig a couple months ago and I was like there’s no way. But there was a way.
