Another excellent time , and meal, at Junction. Shared tapas. Don't miss the stuffed piquillos ,…read morechop salad, waygu. Order your basque cheesecake first so it has time to settle at room temp - delicious. Also thatcher Syrah is "wine lovers" kiss. So many more things to try.....Paella! Brunch on the weekend , next up ? Chilaquiles..... PS I don't care for garlic so I skipped it, but my compadres loved the shrimp dish. This is the place to chill. Warm relaxing environment (love the bar chairs) with good acoustics for chatting. Also, easy parking!

Tasty food, delicious sangria and friendly service. I stopped by for a quick bite and tapas were…read moreperfect because I was not too hungry. The red sangria was perfectly refreshing for a summer afternoon. The shrimp appetizer and salad were good too but the churros truly made me happy. The churros are small and crispy and are served with warm dark chocolate. The combination was perfect.

food was amazing and delicious!!!! Great staff. they never seem to disappoint. Tasteful drinks…read more Best spot In DT paso

We came to this place, to be honest, without having very high expectations. We made a reservation…read morefor a party of 5, and I was a little worried that my kids might not enjoy the food. But from the moment we arrived, we received a warm welcome, and we honestly couldn't have asked for a better server. She recommended several dishes and, best of all, helped us make a few adjustments to the options for our kids. That kind of attention really makes a difference. I decided to go with the paella, and it ended up being a dish that everyone loved. We also tried the Bandeja Paisa, which was delicious. 9/10! My kids absolutely loved their pasta dishes, so we all left very happy.Without a doubt, this was a great choice and a very pleasant surprise. 100% recommended, especially if you're dining with your family.

While in town for the fair, my partner and I decided to check out the Stokehouse Grill for dinner…read more The staff are so kind and welcoming, you get the feeling they are proud of the restaurant. We were absolutely pleased with our delicious meal of beef tenderloin vegetable soup (a special of the day), pork baby back ribs, and pasta. I said, I wish there were a restaurant like this one back where I am from. Absolutely would recommend if you are deciding on where to eat tonight.

Easy breasy Walked in…read more Great food Great service Great view Great drinks Great wine

What a beautiful restaurant. The decor and aesthetic was eye-catching upon arrival. The hostess,…read moreour waitress, the owner, and every other employee that I interacted with was just delightful. Truly. I haven't dined at many Michelin Star spots and this one will be memorable. The oysters and their fancy fixings were possibly the best I've ever had. Get that zinc, baby. I am gluten-free (not celiac) and the menu did work for me. That said, the options were limited given how small the menu is in general. Something to know ahead of time. Also, if you are an animal-protein forward diner, you may need to order multiple dishes. I found the protein to carbohydrate ratio to be a bit off. Outside of that, each plate had a unique taste and was impressive on some level. The Hamachi plate was my favorite (although it does have a spice to it! So beware if you're sensitive) and I would absolutely order it again. I personally wasn't a fan of the steak, which surprised me. Over all, this is a wonderful date night spot and I would recommend.

I used to love this restaurant but lately it hasn't hit the mark…read more Highlights: Tangerine cocktail: perfectly balanced, so good it made me want a second. Unfortunately the second wasn't quite as balanced and was too tart. Chicken leg confit: loved the cherries with the dish and the chicken was cooked nicely. I was surprised to see that the thigh had bones in it. Tempura Cauliflower: the batter is delightfully crispy and the pepitas add a nice crunch. No where on the menu does it say "ghost pepper" but that's how it was introduced when served to us. Low lights: Uni Pasta was underwhelming and lacked uni flavor or fresh uni. Definitely needs salt, acid and a crunchy component would round this dish out. Disappointing for the price. Crispy potatoes were ok, nothing special.

An excellent wine bar in Paso Robles with a relaxed and intimate atmosphere making this spot ideal…read morefor casual drinks or date nights. Beyond an excellent list of wines, they also offer a menu filled with delicious dishes. Can't go wrong with any one item on the menu. A few of our favorites : warm focaccia with whipped ricotta, caesar salad, gochujang marinated shrimp tacos, and apple tarte tatin. The staff is always helpful and efficient. 10/10 would recommend

Do not skip this spot if you're in Paso! Everything was incredible and they have a diverse menu. We…read moreshared the gochuchang shrimp tacos, the etto burrata pasta and the wagyu flank steak platter and each dish was incredibly flavorful and delicious. We also had the focaccia as an appetizer which was perfectly seasoned and came in a tasty olive oil and finished with the peanut butter cookie for dessert. I also heard many people say throughout the trip that their burger is delicious as well. Will definitely need to come back and try more! They also have an extensive wine by the glass menu with tons of options and the bartenders were super helpful and friendly.

Just wow. First if you are not a foodie keep moving. You won't get it, or instead surprise…read moreyourself and live a little. My husband and I waited patiently for two years for the perfect time to make reservations and we finally did it. My birthday celebration month here at Six Test did not disappoint. We did the 2nd seating they are spaced 6 and 6 for a total of 12 per night. We were greeted by a super nice young man from Cambria. He wore a suit and offered us a seat and water while we waited. Once our party was seated it was as if we were watching a synchronized dance. In total I would say we had 15 courses! I had read some reviews that the plates were small,and yes they were, however they needed to be. We were stuffed when we left. There were some plates I could have had more for sure, but I believe this is what it's supposed to be. We weren't sure so we did have a late breakfast and waited to eat before our dinner. We did not do the wine pairing because we didn't know if it would be what we were looking for. We wanted the food aspect of the evening to be the star and it was. Everything was presented with such elegance and methodical precision. That alone was impressive. I read some reviews that the staff was not talkative or friendly. Wrong! I asked questions and they answered. Even so, the first round of choices was which cup we wanted our first course. I picked a pink depression goblet. They filled it with the most delicious tomato celery bonito I have ever tasted. The chef serving us and giving us our glasses said he made a few but the pink one was his favorite. So of course I chose it. Next we had oysters with a green strawberry kosho. Delicious! Our chef explained these would be the freshest oysters we would ever enjoy. They were literally caught less than 24 hrs. He explained most places get deliveries etc and therefore are not this fresh. Like wow very impressive. I could have had a tray of those. We also had smoked trout, wagyu beef, tuna, smoked pork, black cod, pork loin, duck, and then also desserts. I definitely don't want to spoil your experience but let's just say you will not get this level of goodness anywhere else. Very very unique to this team of chefs. Everything was so good and fresh. Next let me add that not only was it complete magic to watch them move around this beautiful space so seamlessly, I finally had to ask the chefs presenting our fourth course if they were the lead chefs. To this their answer set the tone for my entire experience. Both chefs had a smirk and pointed to the chef who offered us our glasses, gave us our first tasting! It was Ricky! This man was the owner and head chef but you would never ever know it. That alone impressed us all (party of 4). No ego. Ricky shared how proud he was of personally knowing the fishermen and how fresh his seafood was. He was proud of his cups, and lived the depression glass on his tray. He said they all had a story. Never once was he about himself. The team at Six test is not just a team of chefs but a family. You could totally feel it. My husband and I will definitely be back. It's obviously not something we could afford to do every week but definitely a treat we will definitely plan on every time we're in the area. This team of chefs work so hard to give you that magical experience. It's about the food for sure but also the quiet magic they have come to create. Thank you to the team at Six test. Thank you Ricky! Your chefs love working there and you can totally tell by the way you have created this wonderful space.

I've decided there are two kinds of Michelin restaurants. The first spends the entire evening…read morereminding you it's Michelin starred. The second quietly gets on with dinner and lets you figure it out yourself. Six Test Kitchen belongs firmly in the second camp. It's a tiny room. A dozen seats wrap around one open kitchen, so everyone sees everything. That should be chaos. It isn't. No shouting, no crashing pans, no television drama. Just cooks orbiting each other so smoothly I caught myself watching a man spoon sauce onto a plate with the focus you'd give a guitar solo. I have never been that focused on anything, including merging onto a highway. Everybody slows down in there without being told to. Nobody made a rule. Nobody held a meeting. Within a few minutes the whole room is whispering like it's a library with a tasting menu. Ask the staff about a wine and you're suddenly touring vineyards on the other side of the planet. Ask about an ingredient and you get a story instead of a speech. By dessert I figured they could explain quantum physics, provided somebody opened a Riesling first. I stopped trying to remember every course somewhere around the middle. That's a compliment. I just accepted that these people had a better plan for my evening than I did. A few dishes survived the amnesia anyway. The bluefin tuna proved just how hard it is to do something simple. The duck showed up in several forms, including a warm brioche stuffed with confit that weighed roughly nothing. I now believe butter has discovered antigravity. The duck liver ran so smooth and rich my brain filed it under dessert and refused to correct the error. The fifty-day aged Japanese wagyu arrived and politely ruined beef for the foreseeable future. People love telling you this stuff melts in your mouth. This one had better things to do. It raised my standards, thanked me for my time, and left every future steak to explain itself. Somewhere out there a perfectly respectable ribeye is about to get a deeply unfair comparison. None of that is its fault. With the final savory dish, the chef came over carrying a handcrafted wooden box and opened it the way you'd show off family photos. Inside sat knives forged from recycled ball bearings by a bladesmith in Athens, Georgia. He handed me one to use on the duck. I held it with the nervous respect reserved for museum artifacts and someone else's newborn, then spent ten minutes concentrating on not becoming a line item in the restaurant's insurance paperwork. The service deserves its own paragraph. My water glass never dropped below half full, and I didn't once catch anyone filling it. Empty plates vanished before I finished admiring them. Each course landed the moment I was ready for it, which I found mildly unsettling, since I didn't know I was ready. By the end, the whole night felt like a ballet where the audience gets fed. I left already negotiating with myself about how soon is too soon to go back.

On our way home from Morro Bay, we decided to stop in Paso Robles for lunch and ended up at Pappy…read moreMcGregor's. This was our second visit, and we enjoyed it just as much as the first. We grabbed a table on the patio, ordered a couple of drinks, and split the meatloaf while watching the World Cup. The portion was more than generous for two people sharing lunch, and everything was flavorful and well prepared. The service was excellent, and the atmosphere was nice. It is the kind of place where you can easily spend an extra hour enjoying a drink and taking in the scene. Overall, this continues to be a great stop whenever we're in Paso Robles, and I'm sure we'll be back again.

My family went here this evening. The food was not a problem, the waiter was efficient and fine…read more But I have to make you aware of why the 2 stars. 1) they do t tell you there is an automatic 20% tip fee for parties over 6 until they bring the bill 2) they add another 3% for a credit card fee. We had a party of 7 and the bill had over $50!!! Added regardless of how the night went and without any prior warning. This is not OK. If you want to up charge Dayton front. If you want to hit me with a 20% service fee tell me up front. But when you do not and you put me in the patio with no Air Conditioning and charge me over $50 without my consent. Shame on you. This is a 3.5 star place but I had to down graded it for single financial issues.

Years after having Catch recommended to us, we finally came in after getting the stamp of approval…read morefrom a friend. She recommended sitting at the bar, so we did just that, and it was such a good choice. It was really fun to watch them cook and get to chat with the owner while he did so. We asked the owner what he recommended, and the calamari appetizer was his highlight. We started with that, and it was great. While everything else in the meal was also really good, this was the highlight and I'd absolutely get it again and again. For mains we got the scallop and scampi pasta over pasta and the trio fish plate special. Narrowing it down to these two wasn't easy since everything on the menu sounded good. I would get both items again, but will probably get something else next time just to try more of the menu. We came in right as they opened on a weekday evening, so we had the place to ourselves to start. It did start to fill in fairly quickly, so I would imagine it gets crowded on weekends.

We stopped here for dinner and the place was busy. Take…read moresure you make a reservation specially for a party of 5. We got seated right away. Everything we ordered was excellent !