Another BBQ spot opened in Morro Bay downtown: Savory Smoke has a curt menu of good looking stuff–I’ve only had the hamburger, which is ‘Jimmy Buffet Style’. Look it up. I had to. Never heard of it. And just like his horrible music–turns out his taste in burger condiments is not my style either. Up the road, Federico’s pulled the plug once again on their try in the Manfredo Center. Maybe at some point you just realize the area doesn’t want air-lifted ahi tacos from Hawaii. The Mexican-restaurant-every-block along that stretch of Main Street also undergoing tumult. That one closed, another one closed, one’s a rehab center, another on moving out there… no one cares.

There’s a private club open at The Kitchen Terminal. Someone told me the name of the guy in command, but I forgot. Looks really nice and def a *CEO’s who lunch* typle place out there on that corridor where large building do vague things across from the private jets. Have yet to see how it is structured. SLO’s first “city club”. Congrats.

Christmas at the Carissa re-tooled a bit this year, with new themes, design elements–and designers. Home Alone and The Grinch are the major foci, and also new for this year is a small cover–waived with purchase. Menu looks great… I mean: have you ever even HAD reindeer meat???

Feral Kitchen finally opened in the old Mother’s. Going in and sitting at the bar, you’d be hard-pressed to tell the difference: very little about the smells, textures or vibes have changed. But turn around and the dining room has a rather different feel to it, and go upstairs and things really start to shine. Given the air-conditioners-on-heroin at the lower level, I highly recommend the bar upstairs unless you just prefer to eat with your Patagonia on. The winelist REALLY is not up to par with the beautiful food they are serving, but corkage is reasonable and a quick dash across the street to Central Coast Wine solves everything.

I have to look it up every time I try to spell it, but apparently quesadillas are a thing and we got ANOTHER spot open on foothill. It’s called The Press and I might go someday. BTW they give a fat gift certificate if you put them in your story. Not sure if that’s everyone or just me but worth a try, eh? McClintock’s closed, so expect people with shades on their hats to poke their heads in and see if there’s enough corn on your menu. Buffalo and Franks still open for now. i think the parklet in front of McClintock’s SLO is set to become a historic landmark. CJ’s BBQ downtown SLO in the old Mo’s still not open, though super close. It’s a small chain, with locations in Oxnard and Ventura and no website. Oh wow lookie everyone: another BBQ joint without brisket. How positively quaint.

Ocean Grill closed since I last wrote. Then Giancarlo pops up as chef at Cafe Roma. Then *poof* again. So weird. Custom House is closing. If you’re a loyal reader of this detritus, you know my formula for a “real town” or at least one capable of becomeing a ‘destination’: THREE RESTAURANTS. Three REAL restaurants. To wit: Santa Margarita. Los Alamos. Morro Bay downtown. And now let’s do the math on Avila: ummm….. Blue Moon. So…. Avila’s down to one restaurant.

Three new resties in Paso: Sabor & Sazon, which I *feel* might be the old La Cocheta location; Parchetto–in the old Hemmingway’s–and Junction, out in the train station. Also the downtown portion of 13th street continues to undergo closings and opening no one really cares about. It’s kinda like the mall at Barnes & Noble in SLO: restaurants come… restaurants go… no one cares.

Down in Atascadero, ECR is going through a FULL GUT but it’s not too bad. Raconteur Room gone, Grape Encounters gone, Dark Nectar Coffee is a death-metal/punk club, the Jewish Deli is open next to Bramble Pie, Mr. Q‘s is serving a style of food I can only describe as *rich Mexican*. If you’ve ever been to the nice restaurants in Encenada, Tijuana or Valle de Guadalupe–where the well-heeled professionals eat–you understand. Rich sauces, glorious presentation, decadent adaptations. It’s quite good. Around the corner another BBQ spot without brisket..

There’s a whole lot more and I promise to write more often. Just been taking a HUGE break from social media. Pretty much the only way to keep in touch now is INSTAGRAM or if you’re one of *those* people: LINKDIN

Now go outside and play.