The Dish That Comforts Me
If there is one thing we all at Edible have in common, it’s that we can eat. We constantly test new recipes or try the talked-about dishes on local menus like it’s our job. Well, even if it wasn’t our job, we’d eat, eat, eat without anyone having to ask us twice. And trying the latest and greatest is always exciting, but nothing can replace the comfort foods in our back pockets. We’re talking those dishes that warm our souls as much as they warm our bellies, the ones we keep going back for, the foods that prove to help even when we’re feeling down and out. Here, a few of our own share some of our favorites.
Brigit Binns, Writer
“Whenever I am sad, or depressed, or even just confused, my go-to comfort food is the absolutely top-notch Smoked Brisket Mac & Cheese at Jeffry’s Wine Country BBQ in Paso Robles. Think about it: How can you go wrong with smoky beef brisket, lovingly combined with a stellar mac? Chef Jeffry Wiesinger has won the mac and cheese competition so many times for very good reason. And it doesn’t go forgotten that Jeffry is one of Paso’s most responsible, upstanding and proactive business owners.”
Anna Takahashi, Illustrator
“The ume cucumber or umejiso kyuri’ handroll from Goshi [in San Luis Obispo] is my go-to. The cucumber, ume (salt-cured pickled plums) paste and chopped aromatic shiso leaves are refreshing to the palate — these are true Japanese flavors and a classic combination that takes me home. The dish can be ordered as a roll, or a temaki (handroll).”
Jensen Lorenzen, Writer
“So many great dishes come to mind immediately; I honestly think ‘‘comfort food’ is something this area has always done really well. A bowl of udon at Goshi, chicken fried steak at Del Monte Cafe, tacos at La Tapatia and fish and chips on the pier at Giovanni’s have been among my favorites for a really long time. Then there are some more recent standouts like Jacob’s house-made fried bologna sandwich at The Spoon Trade or A.J.’s deep dish pizza at Bear & The Wren; both are just really well-executed renditions of two all-time classics.
I guess if I really had to pick one dish though, it would be the oak-grilled spencer from Jocko’s [in Nipomo]. There’s just something special to me about what they do and how they do it at Jocko’s. The vibe, the smell of the oak pit, the crudité! There are seriously few things more comforting to me than starting my meal with a stiff drink in a cowboy bar, followed by a fat steak cooked over red oak. That’s next-level comfort, like a summertime BBQ at my grandpa’s house comfort.”
Rachel Ponce, Recipe Developer
“The dish that is so comforting and delicious to me isn’t a big bowl of stew, soup or chili, surprisingly. It is the escargot from Blue Moon Over Avila [in Avila Beach]. The first time I tried it, my husband and I ordered one to share because I love escargot, but when I saw blue cheese and butter and escargot I fell in love with such a surprising twist of ingredients (which, as a chef, I am known for). Oh, my gosh, I had one bite and I was in heaven. The warm fresh bread, the butter with some brininess from the tender snail and the blue cheese giving it a beautiful nuttiness. We practically licked the plate and I have to admit, ordered another one.”
Hugo Martinez, Photographer
“I can’t get enough of the restaurant that is Fig at Courtney’s House in Templeton. It’s their pesto pasta dish [of fresh basil, roasted garlic, Parmesan, olive oil, atop fresh local ETTO pasta] that is my go-to every time I’m there.”
Jaime Lewis, Writer
“Any cut of meat served at The Range in Santa Margarita I can return to again and again. Modern chefs take a lot of pride in offering new dishes on a daily, weekly or monthly basis, and Jeff Jackson certainly does that with the rest of his menu. But I take comfort in the fact that expertly cooked meat will always be there for me.”
Jennifer Olson, Creative Director
“A warm hug in food form, the Hawaiian fare at Arroyo Grande’s Red Dirt Coffee House is my food. The Loco Moco is a cultural mash-up with a fried egg stacked on a thick hamburger patty, piled on top of white, sticky rice. If you’re feeling low, the magic of an egg yolk seeping into the dish can turn any day around. On Fridays and Saturdays I jump to the Hawaiian plate lunches with a side of mac salad or pineapple musubi. Love, on a plate.”
