I’m always excited when a new restaurant opens in Paso Robles. It wasn’t long after I heard that the Somm’s Kitchen had opened that I ventured in.
First let me say it is much more than a restaurant. The Somm’s Kitchen is also a wine shop and will be holding educational wine tastings and private events as well. Sommelier Ian Adamo has brought his passion for food and wine together in this new venture.
There are currently no tables at the Somm Kitchen — everyone dines at the U-shaped counter with Ian at center stage as a very hospitable host. The menu is a very creative collection of delicious small plates that can be enjoyed with wine in smaller portions or full size glass (and of course by the bottle).
I decided to enjoy the full experience and had Ian pair small portion glasses with each of my dishes. I gave him a few criteria – like don’t break the bank, and I wanted wines from out of the region (I drink Paso wines daily so it is nice to explore International wines sometimes). His talent for pairing shined — everything I had was perfectly paired.
Let’s jump into the food! First up was the Foie Gras Torchon. I had seen a sneak preview of the menu and was dying to try this. I love Foie Gras and hadn’t indulged in several years. Sourced from Hudson Valley, poached in Sauternes and served with a delightful orange oil, I could have stopped right here and gone home happy. Ian selected a lovely Reisling to pair with this dish.
Next up, and also on my “I must try list”, was the Smoked Duck with cherries. I wasn’t surprised to hear that the kitchen used Sous Vide for most of their proteins. If you follow my blogs, you will know I have recently began experimenting with sous vide myself — check out – Eat this with… for my first beef sous vide experience.
I’m a huge fan of duck breast, and the sous vide handling of the house smoked duck breast was awesome. The cherry sauce made it over the top delicious and the New Zealand Pinot Noir was perfect.
I had planned to stop there. I was thinking my first experience should be just a couple of tastes. But I couldn’t — it was too fun, too tasty and too inviting to go home!
So next up was from the “garden” – I love veggies, and who doesn’t love a poached egg on top of asparagus! I have to confess, I could have skipped the Créme Fraiche on the bottom … but my dining companion loved it!
I was in a “let’s go for the menu” kinda mood. So next up was the Speck. The chestnut ricotta middle with a quail egg on top was yet another fun play on flavors.
I wish I had ordered it, but managed to catch it coming out of the kitchen, was another side – Carrots in butter and thyme (I’ll try it next time).
There were a few “from the sea” offerings, and after seeing the Salmon delivered to other guests 4 times, I decided I had to have it! The Akarona King Salmon with Potato was delicious. Ian indicated it was started in a traditional fashion and finished sous vide for 2 hours. The texture and flavor were perfect! Paired with a New Zealand Pinot Noir this was another winning course.
So after going light, I had to try out something from the “Land” section of the menu. I am a HUGE fan of lamb so the Colorado Lamb Sirloin with Sauce Violette caught my eye. This dish was so good! If there were not other diners at the counter, I might had shoved my face in the plate and licked up all the sauce. Sauce aside, I have to say the sous vide treatment of this lamb was spot on — perfect color, texture and flavor! Perfectly paired with a Syrah!
Don’t judge me, but I am not a huge fan of dessert. Having said that the people to my right and left were! I heard rave reviews of the Orange confit and the Apple cake. The apple cake is actually gluten free (which made me happy to hear) — and the orange confit is a very interesting dessert. Being from Canada, I was delighted to see an ice wine from Niagra on the Lake paired with the dessert — and even happier to report my friend with the dessert shared her wine with me!
If you are in the Paso area, you really need to check this place out! The restaurant is open Thurs-Sun 11:30-2 and 5:30-9pm. There were many items on the menu that looked awesome and I will be back soon. One of the best points is that Ian is behind the counter, providing information about food & wine while making the whole experience awesome!
For more information visit: https://sommskitchen.com/