Paso Robles Youth Wrestling Club and PRHS Bearcat Wrestling would like to give a HUGE shout-out to…read morePaso Terra Bistro! A heartfelt THANK YOU to Jennifer and the entire Paso Terra Bistro team for welcoming us and inviting us to partner with the Arm Wrestling Tournament! We truly appreciate you thinking of and supporting our Wrestling Teams. From the delicious food and drinks to the incredible service and welcoming atmosphere, our experience was absolutely wonderful! Jennifer, the owner, went above and beyond to make this event special, and we are so grateful for her generosity and support of our Local Youth Wrestling Club and Bearcat Wrestling family! If you haven't visited Paso Terra Bistro yet, you're definitely missing out! We highly recommend stopping by and experiencing this amazing, hidden gem of a local business for yourself! Paso Robles Youth Wrestling and Bearcat Wrestling is excited to continue building our partnership with Paso Terra Bistro and we are looking forward to many more successful fundraising events together! Thank you again, Jennifer and your amazing team, for having us and supporting our teams! We can't wait for the next one! ‍ Go Bearcats!

We've been meaning to try this place for a while. Then we noticed so many positive changes to the…read moreexterior and interior and learned there is a new owner - and decided to give it a try. And so glad we did. It has a very casual understated elegance. Friendly service and interesting menu. The chicken in red wine sauce was very unusual and unique, while my wife enjoyed the Beef Bourgogne. Along with the crab cakes appetizer, it was a wonderful meal. Highly recommend, support this local restaurant under newer management!

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.

Grace & Rose...extraordinary. It took gf & I awhile to discover it, but when it was her birthday,…read moreI opted to go...after hearing good things about it. Adorable. A converted 3 story house over a 100 years old, a gorgeous wraparound porch is the ultimate setting on a beautiful day or night, and that's just what did for dinner last night. Wonderful staff. The hostess, the assistant, and our waitress -- Jillian, all fantastic and so very nice. We loved Jillian, cool, pro, laidback, efficient, attentative, and perfect timing without interrupting. We ordered: a couple of glasses of wine, the kale & fennel salad, an order of the bread & butter, our entrees, a side of the roasted carrots, and a slice of the basque cake w/gelato. What we didn't know was that everything would be perfect. * The wine I ordered for us a $24/glass GSM, and was incredible. * The bread was toasted wheat sourdough (I think), and had the wow factor. * The kale & fennel salad was one of the best I've ever had, anywhere, cut into the smallest slivers, toasted marcona almonds, finely grated fresh parm, and the most delightful lemon vinaigrette dressing. Phenomenal. * Roasted carrots: not your usual, whipped lemon ricotta sauce, pesto, roasted pistachios. Oh yeah. * I got the pork chop, she the grilled steak with fries. Both presented beautifully and mouth-watering. Tried both. Loved both. * We finished with a slice of the basque cake and caramel-salt gelato. Both were fantastic. We'll be back frequently as it is now our favorite restaurant in Paso.

Grace & Rose was one of my favorite meals during my birthday trip to Paso Robles. We had a 7:30…read morereservation, and since it was only a short walk from our hotel, we decided to walk over. The neighborhood was a little dark, and then in the distance we could see this beautiful little house glowing with warm lights. It immediately felt cozy and inviting. The restaurant has such a charming farmhouse feel, with a porch, outdoor seating and a warm, dimly lit interior. Our server, Jacqueline, was wonderful from beginning to end. She was upbeat, vibrant, full of energy and so sweet throughout the evening. We started with the heirloom tomato and burrata toast, and this is a MUST. The tomatoes, burrata, basil and balsamic on the country loaf were so simple but absolutely delicious. I would order it again without hesitation. Next was the mushroom and artichoke gratin with spinach, ricotta and crostini. I don't think I've ever had anything quite like it. It had this slight lemony flavor that brought everything together, and again, something so simple was just SO good. Another must-have for me. For our entrées, my partner ordered the pork chop with cannellini beans and leek salsa verde, which was juicy and very good. I ordered the bavette steak with green peppercorn sauce and fries. The steak was good, although for me the appetizers were really the stars of the savory portion of the meal. And then came dessert. I had absolutely NO business ordering dessert because I already had three mini birthday cakes and two tarts waiting for me back at the hotel. But Jacqueline told us the Gâteau Basque cake was "to die for," and once someone says that, I have to know. She was right. That cake was AMAZING. Golden and slightly crusted on the outside, soft and delicious inside, and honestly one of the best cakes I've had. It comes with plum compote and honey yogurt, but the cake is so good that it doesn't need anything else. Since it was my birthday, they also brought me a complimentary scoop of salted caramel ice cream with a candle, which was such a sweet touch and paired perfectly with the cake. If you come here, do not skip the cake! Wonderful food, a beautiful cozy atmosphere and lovely service from Jacqueline made this such a memorable birthday dinner. Grace & Rose will absolutely be on our list when we return to Paso Robles. We're already talking about coming back around Christmas, and I would love to see this little place during the holidays.

What more could one ask for!!!!! From the greetings of the…read moreGeneral Manager Gianluca, the wait staff, including the Sommelier and of course the meal prepared by Casey and his staff. We had Oyster apps along with Humms and warm Pita Bread. A beet salad we shared before our main course of Halibut and Bluefin Tuna, both fixed to perfection over a oakwood fire. The Sommelier came over and chatted for awhile and when I asked him for a suggestion, he named a new Italian wine that he had received recently. We gave it a try and fell in love. We probably overstayed our time, but it was so comfortable, the meal & Ambiance that we couldn't pull ourself away, Headed back next Tuesday.

We ate at Emre on July 4th Dinner…read more EMRE is easily one of the best restaurants in Paso Robles right now -- and even more impressive considering it only opened about a year ago. Everything about the experience felt polished, intentional, and top notch: the food, the service, the ambiance, the cocktails, and the overall hospitality. The space is beautiful, warm, and stylish, with an open-kitchen energy that makes the whole meal feel alive. You can tell this is not just another hotel restaurant -- it feels like a destination dining experience. The food was the standout. EMRE's Mediterranean-inspired menu brings together bold flavors, beautiful presentation, and fresh Central Coast ingredients. Nothing felt ordinary. You can absolutely feel the Michelin-level influence behind the culinary program -- refined technique, great ingredients, and dishes that are both creative and deeply satisfying. Service was excellent from start to finish: attentive, warm, professional, and never overbearing. The staff knew the menu, made great recommendations, and made the entire evening feel special. The cocktails and wine program were also impressive, which is exactly what you want when dining in Paso Robles wine country. We will absolutely be back. EMRE is a gem -- polished, delicious, beautifully executed, and one of the most exciting dining experiences in Paso Robles.

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.

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 !

Protect Ian at all costs! From what or whom, I have no idea lol--but what an absolute treasure this…read moreexperience was! Meeting Ian and spending the evening with him and the other wonderful folk around us was an unforgettable experience. From his stories of adventures around the world to his vast knowledge of food / wine, every conversation was captivating and fun. He is charismatic, funny, and has a way of making every guest feel seen. He takes time to get to know each and every customer. Ian does all the cooking, booking and prep himself. His entire team consists of just two people--a husband & wife kitchen maintenance team who have been with him for the past 13 years. Every dish tells a story. It's was far more than just a meal--it's an experience I'll always remember!

It was a very hot day in Paso Robles. We had reservations…read morefor lunch at the 12:00 PM sitting. It's a small venue only room for 16 around a curved bar. We walked in to a freshly poured glass of Cold Champagne and a Glass of cold Marsanne wine. Our first course of cold purée squash soup, really hit the spot on a hot day. 2nd course chilled curry shrimp paired beautifully with the 4 more Champagne as With the next course (see picture) also cold, mozzarella cheese, with a spicy tomato sauce and sun dried with an olive oil dressing. The flight of 6 (100 point) Bordeaux wines came next with a filet of beef with lentils and freshly made olive bread. The last course cake was lemon curd and fresh raspberries. All the food was amazing. Ian's commentary on the wines was outstanding as well as the food and wine pairing. We all clapped at the end for a truly memorable experience.