Diners: A Culture Time Capsule
Writer Jonathan LaFerrara explores the diners of San Luis Obispo County and the classic foods that make these spaces so enduring with photography by Richard Fusillo.
Rise & Shine: Edible San Luis Obispo Spring Edition Available Now
Does the sunrise mark the start of your day, or the end? Mornings, however early or late they begin, can bring us joy before we embrace each day. And there are countless people who...
Credits Roll on Sundance Film Festival in Park City
Though the event will undoubtedly take on a new form and persona in its move to Colorado, the creative soul of the festival lives on through the performers and fans who continue su...
Food for Thought: Celebrating Our Golden Jubilee
This issue is our 50th — which coincides with my fifth year as Managing Editor — and we have a lot to celebrate.
Michelin-Starred Chef Charlie Palmer Brings 3 concepts to Paso Robles
As told in this story by Linda Reed, Chef Charlie Palmer is bringing his years of experience and more than 20 Michelin stars to three new dining concepts in Paso Robles.
Pismo Fish & Chips Serves Fresh Catch for 60 Years
A Pismo Beach staple, Pismo Fish & Chips was opened by a young Dutch couple in the 1950s. This article by Erica Thatcher details how the restaurant’s next owners maintained its p...
Perspective: Sharing Holiday Customs
The holidays are a time for gathering with loved ones around a fireplace, a table of food or even a simple warm drink. Here, our Edible San Luis Obispo contributors share their fav...
Tasting Spot: Don’t Mind if I Fondue
Is there anything more comforting than gathering around a pot of melted cheese? People have been asking themselves since long before the swanky cocktail parties of the Roaring ’2...
Two SLO County Vineyards Surpass 100-Year Milestone
San Luis Obispo County’s oldest vineyards are featured in the article by Katy Budge, who shares the past and future of J Dusi Wines and Saucelito Canyon Vineyard.
These Are a Few of Our Favorite Things: Holiday Gift Guide 2025
In need of a gift that supports local? Take a look at this list for family and friends on your nice list this year.
A Hanukkah Feast in San Luis Obispo
Owner of Bramble Pie Co. and JonnyBoy’s Bagelry Emilie Goldstein shares her Hannukah memories along with traditional dishes that remind her of family and connect her with the San...
A Living Legacy: Goshi is a San Luis Obispo Sushi Staple
The introduction of sushi to America made waves and as Jonathan LaFerrara explains in this article, that trend evolved into a culinary staple with Goshi in San Luis Obispo County.
Nate’s on Marsh is a Childhood Dream Realized in SLO
A small house-like restaurant on Marsh Street in San Luis Obispo was once the current owner’s childhood favorite. As Aja Goare explains, Nate Long’s restaurant continues to hel...
Last Bite: Leftover Turkey Sando
This leftover turkey sando is the cure to the dull day after the holiday meal (and the next, and the next).
Celebrating 50: Edible San Luis Obispo Winter Edition Available Now
We gather to celebrate for the holiday season and what perfect timing as we hit issue 50 for Edible San Luis Obispo. The latest issue is out now, available for you to celebrate thi...
A Grover Beach Favorite Steps Behind the Still: Pono Pacific Kitchen Debuts Craft Distillery & Full Bar Program
The beloved Pacific Rim-inspired restaurant has debuted an in-house craft distillery and a full bar program, stepping into the state’s long, sometimes rebellious, tradition of in...
Firestone Walker’s Annual Ale, Crafted by Local Winemakers, Celebrates Community & Collaboration
In this Perspective piece, beer journalist Lori Rice shares her experience helping blend the brewery’s annual Anniversary Ale.
Firestone Walker Adds Carbon Dioxide Recovery to Sustainability Commitment
Introducing the latest chapter of their “Brewing for Tomorrow” sustainability program, Firestone Walker Brewing Company recently took the wraps off of their new carbon dioxide ...
Annual Witches Paddle Out Brings Magic to Morro Bay
The annual witches paddle out in Morro Bay has evolved over the years to include thousands of dressed up participants and, as writer Aja Goare explains in this article, it’s boos...
Food for Thought: Letter from the Editor – Fall 2025
Whether your fall routine involves dressing the kids (or yourself) in a daring Halloween costume, traversing a corn maze or simply using the oven more often for meals, this issue o...
