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Edible SLO Spring 2026 - Issue 51
March 2, 2026
Spring 2026 - Issue 51

Spring 2025 – Issue 51

Edible SLO Spring 2026 - Issue 51
March 1, 2026
All Stories, Featured, Spring 2026 - Issue 51

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...

🌞 Rise & Shine: Edible San Luis Obispo Spring Edit 🌞 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 help make that magic happen: Staff in fields, coffee shops, diners, restaurants and more work through dawn while we finish our REM sleep cycle, ensuring we have that delicious bite or drink that is critical to our morning routine. This spring issue shares the stories of the early birds and the traditions that work can bring. So sit down and make this issue part of your own morning routine. As always, we appreciate your support — both reading through and connecting with the people and businesses in this issue.
🎉 The Rhone Rangers Experience is BACK in Paso Rob 🎉 The Rhone Rangers Experience is BACK in Paso Robles, March 20 - 21, 2026, bringing together 80 Rhone-focused wineries from across the U.S. for one unforgettable weekend. From Picpoul Blanc and Viognier to Syrah and Grenache, this is the chance to taste wines the sparked the American Rhône wine movement, and straight from the winemakers who make them. 🍷Don’t miss the Grand Tasting on Saturday, March 21st.🍷 Meet the producers, discover rare blends, and sip through the best Rhône varietals and blends the country has to offer. Visit rhonerangers.org for a complete winery listing. Full link in bio! 🎉
If these walls could talk… “From inside the histor If these walls could talk… “From inside the historic whitewashed brick building that holds up the corner of a timeless city block in Pismo Beach, Pismo Fish & Chips has been producing classic beach fare since 1963. Surrounded by original décor, the red vinyl booths serve as a time machine for those who want a taste of history. One could imagine what this block of Cypress Street looked like more than 60 years ago, when Pismo Fish & Chips first opened its doors. In the 1950s, this building previously operated as a laundromat in a growing town that was then home to about one thousand residents. Back then, the streets bustled with rumbling sedans and neon ballroom signs attracting movie stars and locals along with families seeking a new life in America.“ @pismofishandchips has always been a family affair. Starting with the Zechners who originally immigrated from Holland in 1959. The restaurant opened in 1963 and only changed hands in 2014 when Karishma and Arpan Smith took ownership. the Smiths decided to use the restaurant’s origin story as their compass moving forward. Stoic portraits, a cuckoo clock and a mural of windmills and grassy fields are all original fixtures that remain. In maintaining the original style, they also preserved the recipes and stories. “If These Walls Could Talk” is featured on Winter ‘25, Issue number 50. Words by @ericajthatcher Photography by @stephenheraldo
🎟️ GIVEAWAY TIME 🎟️ 🎉 Enter to win an TWO Orchest 🎟️ GIVEAWAY TIME 🎟️ 🎉 Enter to win an TWO Orchestra level tickets to @kalpenn at the @pacslo presented by @calpolyarts on February 26th! ➡️ TO ENTER: 1. LIKE this post 2. FOLLOW @edibleslo and @calpolyarts 3. COMMENT and TAG who you want to take along on this night out! 4. Share this to your stories tagging @edibleslo and @calpolyarts for a BONUS entry Winner will be chosen on February 17th. We will DM winner on how to claim prize.
A new Mediterranean gem landed in Paso 👀 Meet Emr A new Mediterranean gem landed in Paso 👀 Meet Emre, now open inside AVA Hotel—serving up fresh seafood, house-made dips, and flame-grilled meat skewers cooked over a red oak open-fire grill. Pair it all with beautifully crafted cocktails and you’ve got a dining experience worth lingering over. Next time you’re in Paso Robles, be sure to give Emre a try. It’s one you’ll want to come back to. 🍸🔥 📸: @simpledaysocial
Chef Charlie Palmer (@chefcharliepalmer), who live Chef Charlie Palmer (@chefcharliepalmer), who lives in Healdsburg, California, has been keenly aware of the Paso Robles area for years and plans to highlight the wines and local farms and purveyors on his menu. “Paso Robles has all the raw ingredients — world-class wine, incredible local producers, growers, ranchers and a deep sense of community,” says Charlie, Founder of Charlie Palmer Collective. “I’m thrilled to be creating three new concepts that not only reflect the spirit of this region but also aim to put Paso on the national map as a true culinary destination.” The three establishments he believes will light that spark are a modern restaurant with California ingredients, an upscale Western bar and lounge with cocktails and hearty fare, and a place for drinks and “unfussy” fare. They’re based in the Paso Robles Inn and The Piccolo. “The new concepts will highlight the greatest wines that are being made in Paso, side-by-side with the greatest wines of the world, whether it be Old World wines, French wines, or wines from Napa or Sonoma,” he says. “That’s the way to tell the story.” Peregrine Hospitality (@peregrinehg) recently purchased the Paso Robles Inn and sister property, The Piccolo. General Manager Erica Fryburger says, “Our goal at the Paso Robles Inn has always been to create a space where the community can come together and create lasting memories.” In that vein, Peregrine Hospitality is partnering with Charlie and his team to bring their distinctive touch to the three dining venues. Paso Robles has rich soil, which will allow him to pull from local produce for new dishes. “I want it to be hyper local, by doing our homework and really understanding the language of food in Paso,” Charlie explains. - - - “Starstruck” was featured in our Winter 2025 Issue No. 50. Words by @lindareedauthor Illustrations by @anna_eats_colors

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