A new fine dining option has opened in Downtown San Luis Obispo, with a dynamic menu reflecting local abundance, and it is quite beautiful.
The new, Thomas Hill Organic Kitchen, hosts a full bar, stunning views and sources a wide array of fresh, organic ingredients to create bold and imaginative dishes. What started as a humble Community Supported Agriculture or CSA, evolved into a popular destination in Paso Robles, and now graces SLO, bringing honest food, boldly and creatively prepared.
We sat down with owner, Debbie Thomas, and asked about her new venture in Downtown SLO and her culinary team. “Led by Executive Chef, Justin Casey,” she says, “who trained under Michelin starred chefs at such praised Bay Area Restaurants as Aqua and Thermidor, our team brings fresh, seasonal culinary to the new Thomas Hill Kitchen. We are excited to have this stunning fine dinning establishment with a creative and brilliant chef.”
Gary started with pumpkin and chocolate bread pudding with coconut sorbet. He was impressed. We shared the roasted cauliflower and truffle Tater Tots with lemon herb aioli then moved onto a Marinated Castelvetrano Olives.
Both were unique twists on established darlings. The baby beet and burrata (soft cheese) salad with LooLoo Beets, orange, avocado, white balsamic vinegar and smoked pistachio, was fresh and surprising.
Main courses were passed and shared. My favorite was the Miso glazed California sea bass with, shiitake mushrooms, bock-choy, and dashi. I love this dish because of the simplicity of the dashi and umami flavors throughout.
The sweet and salty Miso compliments the smoky dashi and delicate fish. Other crowd pleasers was the Wellington roasted portobello mushrooms, stuffed with sautéed crimini mushrooms, caramelized onion, kale and parmesan, wrapped in puff pastry served with wilted greens and red wine reduction. The Jamaican jerk chicken with braised greens, brown sugar yams, and strawberry salsa, smothered in a delectable jerk sauce was a fantastic version of my beloved Kingston.
We returned for brunch and enjoyed everything. We started with the French Press coffee that was aromatic and smooth. I had the sesame crusted Ahi tuna with edamame puree, soba noodles, carrot, radish, scallion, toasted nori, and miso vinaigrette. This was my favorite, while the husband relished the French toast with caramelized apples, candied walnuts, whipped cream, with real maple syrup.
We shared a Cubano sandwich with roasted pork shoulder, smoked loin, Swiss cheese, pickles, dijon aioli, on a local ciabatta bread. To finish we shared the favorite from the Paso restaurant, the olive oil cake with citrus compote, a sweet end to a perfect meal.
The restaurant is as beautiful as the food is breath taking. With a dynamic menu reflecting local abundance, Thomas Hill Organics Kitchen sources from local farmers, fisherman and bakeries. Everything is simple but elegant. A food and a dining experience to remember.
They have a full bar and are open for brunch Saturdays and Sundays from 9 a.m. to 3 p.m. Lunch is Mondays-Fridays from 11-3, and dinners are Sundays-Thursdays 5-10 p.m. and Fridays-Saturdays, 5 to midnight.
The Thomas Hill Organic Kitchen is located at 858 Monterey St., in San Luis Obispo. Call them at (805) 457-1616.
