![]() The halibut was also prepared perfectly, and we even ate all the green beans they were so delicious! The Bolognese was just perfect, and the hand cut pasta was the best past either of us have tasted in the county. The Lobster Salad is actually one of the items that tends to come back on the menu, so if you see it when you visit Ember it is a dish we highly recommend you try.įor our entrees we had the Beef Bolognese with Hand Cut Pasta, and the California Halibut from the Wood Oven. Made with tequila, the drink also has watermelon, lime, local honey, aperol, and a chili-salted watermelon wedge to top it off!įor appetizers we ordered the Lobster Salad with Fried Green Tomatoes and the Wood-Fired Shrimp, both of which were delicious and took every effort not to lick the plate! It was a hot day so we started off with two of the most refreshing drinks on the menu: the Sunset & Chill, a mezcal and pineapple drink with a chili-salted rim and roasted pineapple wedge, and an Eye of the Storm made with rum, muddle peach, and homemade ginger syrup.Ī little later in the meal we shared the Refresher Course, which turned out to be my favorite drink of the night. The restaurant is huge (it is actually an old pole barn), and we were able to find a seat in their back patio. We visited Ember in August and were treated to an amazing menu that reflected the prime harvest season of the summer months on the Central Coast. Like their menu, the cocktails will rotate seasonally to ensure they are made with the best and freshest seasonal ingredients. House-Made Syrups, Tinctures, Fresh Juices, & Herbs.The wine list at Ember includes 150 varietals, and has been carefully curated to include local wines from San Luis Obispo and Santa Barbara Counties, as well as some of the best wines from California and well-known regions around the world. Not only is Ember Restaurant a great place to experience an incredible meal, they also have an extensive wine list, several local rotating beers on tap, and craft specialty cocktails that change seasonally. What this means is that patrons of the restaurant are treated to Italian-inspired cuisine crafted with some of the best seasonal fruits, vegetables, meats, and seafood from the Central Coast out of respect, love, and tradition the dishes deserve. Cook what is local and with a proud sense of tradition.Cook with genuine spirit of giving and love.For Collins, Italian cooking boils down to three basic principles: It is not just the Italian cuisine that inspires Collins either there is an underlying philosophy for cooking that guides his menus. Learn more below about what makes the food and drink that makes Ember so special, and how to visit the restaurant for yourself.Įach month the menu at Ember Restaurant rotates in order to include the best local and seasonal ingredients, but the inspiration for each dish comes from Chef Brian Collins’ love for Italy. Located in Arroyo Grande, Chef (and Owner) Brian Collins and his wife Harmony have built an incredible restaurant representing the best of California cuisine, but with a twist of Italian too. As the Chef of Full of Life Flatbread, Brian created weekly changing menus that gained the restaurant notoriety as one of the region’s top culinary destinations.A tour of the best restaurants in San Luis Obispo County would not be complete without a visit to Ember Restaurant. After cooking at Lido restaurant as both Sous Chef and Executive Chef, Brian found inspiration in the Santa Barbara Wine Country in a small town called Los Alamos. In 2006 the time had come to return to the Central Coast with the determination to open a restaurant of his own. Brian credits much of his culinary philosophy and influence to Chez Panisse and its talented brigade of chefs. Upon the completion of a three month internship and graduation from culinary school, Brian was offered a full-time position which turned into a six-year stint cooking under the tutelage of Alice Waters. Prior to graduation, Brian obtained an intern position at Berkeley’s famous Chez Panisse Restaurant in 2000. He and his wife, Harmony, and their young daughter, Emma, packed up and the journey to become a chef began. Shortly thereafter, Brian enrolled in the California Culinary Academy in San Francisco. ![]() After taking his first cooking job at a local café he was immediately drawn to the restaurant industry. As the Chef and Owner of Ember Restaurant, Brian Collins is known for his modern approach to regional Italian Cuisine on California’s Central Coast.Ī native of Arroyo Grande, Brian was drawn to food and cooking at an early age.
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