Everyday Dining at the Bar and Dining Room
Artisan, the acclaimed American Bistro by brothers Chris and Mike Kobayashi in the heart of Paso Robles, announces debut of Snack Bar, a small plate menu concept to be offered on Wednesday evenings at the bar and throughout the dining room.
Co-Owner Mike Kobayashi developed the idea with brother Chris to make Artisan more available to the community outside of special occasion dining. “We wanted to feature a concept that encouraged socializing over small bites and drink. “Snack Bar” was specifically created with this in mind. The à la carte menu will change weekly and I know the kitchen is looking forward to the challenge. In addition, we’ll also be offering some unlisted wines and great beers that will only enhance the experience.”
Conceived as a weekly changing market menu of five à la carte items, Snack Bar dishes will be priced between $4 and $10 and will include wine and beer specials to complement the menu. Chris is polishing selections from the new “snack” menu in the three month series. Items being discussed include Angels on Horseback; Crispy Smelts, Green Garlic Tartar Sauce; “Cocktail de Camaron” with Fried Shrimp Head; Lardo and Uni Toast; Rock Shrimp Corndogs with Jalapeno Ketchup; Bacon Tater Tots with Blue Cheese; Charred Rye Toast with Oxtail Marmalade; Rabbit “Hot Pockets” with Spicy Ranch; Fava Bean Pâté, Grilled Rustique; Grilled Artichokes, Chorizo Butter; Fried Chick Peas, “Raita”; and Spring Radishes and Goat Milk Butter, among others.
Snack Bar will launch on April 6, 2011 and will continue weekly on Wednesdays through June 2011. Artisan will also offer their complete dinner menu of seasonal offerings throughout the evening. Service begins at 5p.m. nightly; reservations for the dining room are suggested and bar seating will be on a first come, first served basis.
Since its debut in 2006, Artisan has been embraced by locals, travelers and journalists around the nation. With the assistance of Shandi, Chef Chris’s wife, who leads Artisan’s wine program; brother, Mike, who oversees the business and front of house; and Tina Soto, Mike’s wife who handles all of the finances, Artisan has successfully become a family business and integral part of the growing Paso Robles community which has developed into a richly diverse wine country destination.
Artisan is committed to providing sustainable, fresh and seasonal foods. Chef Kobayashi frequents local farmers’ markets and farms to ensure the restaurant uses only the best regional and organic products when available thus supporting the community. Working closely with local producers, Kobayashi tailors the Artisan menu to showcase the best of Paso Robles and the Central Coast. Many farmers, including Windrose Farm, Rocky Canyon Farm, Hearst Ranch and Charter Oak, plant and grow certain products exclusively for Artisan, knowing that these products will be presented by a chef that respects the ingredient and its ability to shine through in every dish.
Chris Kobayashi received his second nomination as a semi-finalist for Best Chef Pacific by the prestigious James Beard Foundation Awards (2009 and 2011) and will return this June as a participating chef for the third year at “Outstanding in the Field,” a nation-wide roaming culinary dinner series that partners diners to the land and the origins of their food, thereby honoring the local farmers and food artisans who cultivate it. Artisan has garnered a 2 star review from S. Irene Virbila, restaurant critic for the Los Angeles Times and has been featured in the New York Times, San Francisco Chronicle, W, Wine Spectator, Chicago Sun-Times, Oakland Tribune, Bon Appetit, Sunset, Los Angeles, Angeleno, San Francisco, Central Coast and National Geographic Traveler magazines.
For reservations, the public can call:
Artisan |1401 Park Street, Paso Robles, California 93446 | Phone 805.237.8084
or visit www.OpenTable.com
Become a fan of Artisan on Facebook at http://www.facebook.com/pages/Paso-Robles-CA/Artisan/131255395232
angels on horseback
crispy smelts, green garlic tartar sauce
“cocktail de camaron,” fried shrimp head
lardo and uni toast
rock shrimp corndogs, jalapeno ketchup
crispy shrimp, marcona almond romesco
bone marrow, aleppo chimichurri
rabbit kidney pie, polenta
bacon tater tots, blue cheese
charred rye toast with oxtail marmalade
rabbit “hot pockets” spicy ranch
oxtail spring rolls
fava bean pate, grilled rustique
grilled avocados, green pico de gallo
grilled artichokes, chorizo butter
fried chick peas, “raita”
spring radishes and goat milk butter