SLO and Easy Getaway

SLO – San Luis Obispo – is far more than a half-way point between Los Angeles and San Francisco. If you haven’t discovered it yet, you should – it’s a food haven, a paradise for wine and beer afficiandos, and a town with delightful, uniquely different accommodations.

It would be hard to think of a destination that’s more of a one-stop pleasure. Take Amtrak, leave the car at home – or drive – either way, SLO is an easy and engaging destination that offers so much to explore we’ll be featuring this charming city in several articles in the next month.

Valentine’s Day sweetheart stay? President’s Day Getaway? Winter break or spring fling – SLO is a great choice.

We loved staying at SLO Brew Lofts in the center of town. The sleek urban lodging is more cool apartment than it is hotel.

Beautiful hip furnishings, a full kitchen, and bathrooms that will make you want to bask are enhanced by touches such as a blue velvet sofa, Edison lights, cushy leather dining room chairs, sleek industrial-style Smeg refrigerators and stoves, cozy, tile rimmed fireplaces, and a state-of-the-art espresso and coffee maker.

Another fun feature: rooms come with Crossley record players – replete with lp choices in the rooms, and additional selections available in the hallway.

Exposed brick walls, unique and artful lighting features, high-end furnishings all win large points; loft sizes range from one to three bedrooms, with the largest unit including a private, creek-side patio. They’re romantic, but with the space they offer, the lofts also make for an excellent friends’ getaway or family gathering.

Although the lofts make it incredibly tempting to just stay in and enjoy a 70s-era 33 rpm and a blazing fire, SLO itself is well worth exploring.

Besides, you might only have to take a short walk to one of the top restaurants in town. These five luxury short-term rentals are positioned over one of them, The Carissa.

The Carissa occupies a space that was once the more casual SLO Brew gastropub. It was terrific too, but this change is particularly sweet.

With a lovely outdoor patio that overlooks the creek, and location offers both fire pits and comfortable, cushioned alcove seating, making the restaurant a vacation in and of itself. Inside, it feels hip and airy.

The Carissa is named for the classic building in which it and the lofts themselves are located; the interior reflects its heritage with bright white and blue floor tiles, the space’s original white-washed brick walls, wood-plank flooring and pressed tin ceilings.

The Carissa has a definite California-cool feel with both beachy artwork and cozy nooks within the large room, providing a sense of intimacy.

A mezzanine level includes a pool table.

We sat outside for dinner, warmed by heat lamps and thoughtfully provided soft lap blankets, as well as inventive craft cocktails to start our meal. SLO Brew beers are also on tap, and an intelligent wine selection is available.

We went with a Salty Dog – a refreshing, vodka-based drink with bitters, grapefruit, and a sea salt rim; and the Cigar Smoke, which arrives in a dramatic, covered presentation that literally features aromatic wood chip smoke. I’ve enjoyed smoked drinks before, and this one is outstanding. Rod & Hammers straight rye, orange, sugar cube, and that richly satisfying smoke.

We began our meal with the vegan tortilla soup – thick, creamy, and delightful; redolent of cilantro and with just the right bite of spice offset by silky avocado. The Refreshing Salad lives up to its name. Spring and spinach mix with raspberries, Asian pear, candied walnuts and the lovely bite of a mint jalapeno vinaigrette, the palette is both original and just right – sweet and spicy and cool. We shared a salmon plate with fries and cucumber slices with a dusting of chili powder as our sides. Pan-seared in shallot ginger butter, the salmon was intensely flavorful, tender and fresh.

We left room for dessert: mini churros and a banana fritter. The churros came with a rich chocolate dipping sauce and more than delighted. The banana fritter far exceeded expectations – I’m not a banana fan – a fluffy fried banana with the restaurant’s signature waffle batter, caramel, strawberries, and a scoop of vanilla Van Leeuwen ice cream.

With twinkling white lights strung across the patio and feeling cozy we concluded our meal with two more cocktails – one the sensationally inventive Head in the Clouds. Featuring a pouf of pink cotton candy, Asian pear, aloe, and watermelon, this vodka based treat is also Instagram-ready. I opted for a more traditional off-menu Irish coffee, made sweeter and lighter with Amaretto in the mix.

Although shops and a bevy of other lively clubs abound on SLO’s main street, we retired to our loft suite for a great night’s sleep.

Morning found us at the lovely, bright Joliene Bakery located in The Creamery complex, where owner Chloe Fertel offered us pastries such as a lemon tartlette and honey almond cake.

The bakery features beautiful breads such as Meyer Lemon Herb, sandwiches, and French macarons. Flavors on macarons vary; we had pistachio, chocolate, and raspberry – all terrific.

We browsed shops and took a long walk along the Cerro San Luis Lemon Grove Loop. Vast views of SLO reward a steep but well laid out four-mile trail.

We’ve taken this trail at sunset as well, when the westward-facing heights make a stunning view point.

Rewarding ourselves for our hike, we had another terrific al fresco meal at 1865 Craft House & Kitchen.

For starters: Crispy Cauliflower, a dish that has been over-used in many venues was a treat here – dusted with Cajun seasoning and coconut flour, with a dipping sauce of bracing chipotle aioli. The Dip Duo is a classic appetizer that could make a meal. Comprised of both roasted corn elote and guacamole, it’s an elevated take on a casual nosh that’s hard to stop eating.

But then came the beet salad with shrimp: made with sweet greens and gorgonzola; and a mushroom truffle flat bread featuring earthy crimini mushrooms.

The restaurant added a Beyond Meat sausage topping that made the dish even heartier. To drink? The Ciro peach vodka based Pismo Fog with muddled strawberries was beyond delicious, and alluring served with dry ice for a stunning effect. The light Cambria Pines was gin based, and included fresh squeezed lemon, a quite wonderful rosemary infused simple syrup, and a splash of Brut.

The restaurant is multi-leveled, with two patios back and front; the fresh, modern look embraces its catch phrase of “eat, drink, be happy.”

Late afternoon found us just south of town in the Edna Valley, enjoying the sunny outdoor tasting tables at Saucelito Canyon Winery. Crafting fine red wines from 13 acres of Zinfindels, Bordeauxs, and a handful off off-estate Cabernets and Merlots, the winery is unique in the region which often features Pinot Noir as its signature red. In fact, Saucelito is the only winery in the region that doesn’t produce Pinot; their Zinfindel was planted in 1860 and remains a centerpiece.

Their flagship Zin is produced from 40-year old vines from Croatia, a part of the U.C. Davis Heritage Collection. 

My favorite was the late harvest Zin which was sweet and delicious with the taste of berries and chocolate notes. The Rose was crisp, bright and tart; the unique Dos Mas introduces Grenache to the winery’s line-up, blending Zinfandel with Petite Syrah and Grenache.

Open from 10-5 daily, the winery offers generous pours and an astonishing variety of tastes.

From a luxurious loft stay to wine tasting and fine dining – SLO is easy to visit and fabulously easy to enjoy.

Always reinventing and reinvigorating its historic spaces, there are more stories coming up on SLO — a Central Coast original.

  • Genie Davis; photos: Genie Davis

Staying SLO Brew Style – A Weekend in San Luis Obispo

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You’ve likely heard the expression: slow down, relax? Well there’s no better place to do that these days than in the heart of San Luis Obispo – SLO. Staying SLO style allows you to taste terrific beer at a variety of breweries, stroll Mission Plaza, and enjoy small boutique shops. It also means a stay at SLO Brew and Lofts, where great food, drink, and loft space might just mean you never leave the property.

Let’s start with a look at why many visitors come to SLO and SLO Brew in particular: the beer.

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Brewer Luis Lapostol led us through a tasting of some of the best beers in town. Always a home brewer, Lapostol joined the SLO Brew team three years ago,  working with brewmaster Steve Courier. “I was always a home brewer and always interested in craft beer. I came in and asked Steve if he needed help. His first question was what kind of beer I liked. We were expanding, and craft beer was expanding – I was in the right place at the right time,” he attests.

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SLO Brew was the first purveyor of craft beer in the state. “The people who built the original brew system in 1988 built it outdoors,” Lapostol told us. “When we moved to this location, the tanks were jack-hammered out and rolled down the street.”

We started by tasting a terrific Cali Weisse, the California version of a Hefeweizen, an American Pale Wheat Ale, with a subdued yeast character, a little subtle clove, and dry bright hops. We also tried the Reggae Red, a smooth brew with a bright flavor and a dash of hemp seeds, and the Cascade Pale Ale, which is not a year ’round brew but a rotating flavor. “We do have some pale ale all year round,” Lapostol says.

The Cascade is a single hop beer, but many brews on the menu are not. “We use up to eight different types of hops. It’s an art to create the mixtures, to see what a certain hop tastes and smells like. With the Cascade we are using a very old West Coast variety, one of the most widely used hops, a grapefruit and pine needle flavor that Sierra Nevada also uses,” Lapostol explains. 

Next up: the Stein Slammer Oktoberfest beer, which boasted a malty sweeter taste that’s easily drinkable and not too hoppy. We followed that with Barley Champ.

“Barley Champ is a brown ale, and I always wanted see it added to our selection. We had nothing on that color spectrum of beers between black stout and Reggae Red. Steve didn’t initially want to do an English-style brown, but I finally got the go ahead,” Lapostol laughs. “It’s hoppy for brown ale, but what I wanted. The name is mine, too.”

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Lapostol relates that because this beer worked out well, SLO Brew is considering a smaller pilot system to do more experimental beers, present them to a tasting panel, and get notes. “We hope to look into doing that part of the process before offering a beer on tap,” he says.

The seasonal Holidaze that we tasted was born of a “fun idea to try something new – pumpkin pie porter with graham cracker crust, vanilla, and a fresh pumpkin taste. We brought in pumpkins, put them through our pizza oven, roasted the pumpkin, and mixed it in mash. We also added graham cracker flour to the boil,” Lapostol attests.

The rich Nitro Oatmeal Stout presented well with small bubbles and a creamy mouth- feel redolent of caramelized sugar, espresso, and oatmeal.  “You need a beer with substantial body to nitrogenate successfully,” Lapostal notes.

Calling brewing a “definite balance of art and science,” Lapostol says SLO Brew is still known for it’s first brew, The Original Blonde Ale. “It’s an approachable craft beer that showcases a balance of malts and hops.” The refreshing beer has a mouth-feel that’s not too sweet, a beer that SLO Brew calls their “beach and hiking beer. It’s accessible and light, an ale not a Pilsner, a little crisper than a Pilsner.”

Naturally, along with tasting SLO Brew’s beers, we tasted their food, both for lunch and dinner. The menu is fresh and delicious. From a crisp flatbread pizza to perfect fries, we were impressed.

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The pizzas are varied: above is the pizza of the day, with onions and cilantro on a cheese-rich crust.

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Fried but not greasy, a delicious guilty pleasure, the lightly breaded and seasoned calamari and artichoke hearts above go just great with a beer or two. Served with sliced lemon, Arrabiata sauce and lemon aioli, they’re a don’t miss.

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More great-with-a-beer dishes: macaroni and cheese and fries.

For dinner, we went with more refined choices.

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Above, a sweet farmer’s market soup of the day: corn.

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Above, a really wonderful salad: the Complete Greens is a mix of kale, frisee, arugula, French Feta cheese, quinoa, sliced green apple, red onion, and almonds all in a light herbed vinaigrette.

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Fish tacos, above, featuring grilled, marinated mahi-mahi with tomatillo salsa, lime cabbage slaw, pickled red onion, and avocado crema. On the side is hearty serving of peruano beans and a fried jalapeno.

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One has to save room for dessert: in this case, the decadent Beer on Beer Brownie Sundae, a stout chocolate brownie with SLO Brew beer gelato and IPA caramel sauce. Yes, you want that.

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Last but not least, it doesn’t have to always be beer at SLO Brew’s bar. Above, SLO Fashion with Brew Rye Whiskey, house simple, and orange peel on the rocks.

So after a good meal or two and some beer, it might be time to listen to some music – SLO Brew often hosts live acts.

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And then – it’s time to chill out in one of the property’s six luxurious, sleek lofts upstairs.

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Beautifully designed spaces are stylishly modern with urban touches. We were in the one bedroom Castaway, with a record player, classic tunes, a fireplace, and a gorgeous kitchen, with a fridge stocked with SLO Brew cans.

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Our stay was on a rainy weekend, and while we took advantage of the central location to check out the art museum, the Mission, and take a stroll along the swollen, pretty creek, we also just stayed in. Spacious, with hardwood floors and bright colors, the Lofts make a great hideaway.

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Other loft spaces are great for families, and there’s a common room, above, that’s just waiting for a party.

So SLO down – SLO Brew is waiting.

  • Genie Davis; Photos: Jack Burke, additional photo SLO Brew