CHEF CHRIS KOBAYASHI AND ARTISAN ANNOUNCE SECOND SEASON OF “SNACK BAR” ON WEDNESDAYS
Spring Harvest, House-Made and Foraged Foods are Focus of Small Plate Showcase at the Bar and Dining Room
Artisan, the acclaimed American Bistro by brothers Chris and Mike Kobayashi in the heart of Paso Robles, announces the return of Snack Bar, their small plate menu concept available on Wednesday evenings at the bar and throughout the dining room for the spring season.
Kobayashi’s weekly changing Snack Bar market menu presents seven à la carte items priced between $5 and $14 and suggests wines and beers to complement the menu. The Snack Bar season begins on April 4, 2012 and will continue weekly on Wednesdays through June 2012. Artisan will also offer their complete dinner menu of seasonal offerings throughout the evening. Service begins at p.m. nightly; reservations for the dining room are suggested and bar seating will be on a first come, first served basis.
Chris Kobayashi developed the idea with brother and co-owner, Mike, to make Artisan more available to the community outside of special occasion dining. “We know our community and this concept encourages socializing over small bites and drink,” states Kobayashi. Snack Bar was specifically created with this in mind. Chris’ à la carte menu changes weekly and the kitchen team relishes the challenge of keeping it fresh. Wine Director Shandi Kobayashi will be offering some local wines and beers that will enhance the experience.
This year’s focus is on spring, using fiddleheads, pea shoots and Charter Oak beef heart, as well as showcasing some of Artisan’s house-made items, such as farmer’s cheese and sauerkraut. And with the approaching final days of foie gras, the restaurant will include dishes like gastro-pub style foie and beef slider on homemade donuts. They will also be incorporating San Luis Obispo produce of foraged sea beans, nasturtiums, local oysters and local mussels with fried potatoes. Beginning this year, the Kobayashi family will be able to use the harvest from their new garden, 2000 square feet of produce they have planted on a local organic farm in nearby Templeton to supply the restaurant directly with their own vegetables and herbs.
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 fourth 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. He will appear for the third year as a participating chef in Sunset magazine’s popular annual “Savor the Central Coast.” 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.
April Snack Bar Menu Follows / Please visit Artisan on the Web at www.Artisanpasorobles.com
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
snack bar at Artisan for april, 2012
wednesdays through june
pork jowl, pickled ramps, grilled bread
foie filled cornbread, maple syrup
buffalo style pork rinds
hamachi, orange, puffed rice, chili
razor clam, potato roll, celery
potted shrimp, lemon, baguette
popped sorghum, marshmallow, gianduja
menus subject to seasonal availability and changes