Pico the Restaurant at the Los Alamos General Store has an Amazing Redux!
February 12, 2018
Dan and I recently had an excellent dining experience during the Santa Ynez Restaurant Week at Pico, not long after the restaurant had reopened in Los Alamos in January. We were so pleased to find that they had improved the dining room by expanding into the larger tasting room. Now it’s so much sexier and romantic than it had been before. Not only that, the wise owners and active managers, Kali Kopley and Will Henry, moved the wine tasting bar up to the front of the room so passers by could see it was much more than a shop selling artisan goods. It is indeed a destination wine tasting room and restaurant, with extras.
You can read all about it in my From the Vine column in the Santa Maria Times and the Lompoc Record by clicking on this free link. You will likely get a one-question survey before it leads you to the story, but it does not lead to increased advertisements. Trust me, with just a simple one question answer, even if it’s I don’t know, it’s completely free for a certain number of visits each month (enough to read my two or three columns every month and get the latest news about the Central Coast):
During our first visit in 2018, I asked what their rules were pertaining to the good value menus during Restaurant Week, the third week of January (some places tell you everyone at the table must choose the special menu, too), and Henry replied, “We don’t have rules!” Awesome! So we were able to order one restaurant week special menu of four courses for $20.18, and whatever else we wanted from the regular dinner menu. We really appreciated that!
Chef Drew Terp (who’s a partner with Kopley and Henry in Pico) created an excellent restaurant week menu that was quite enticing. We started with the duck confit risotto with pumpkin seeds, and locally grown kabocha squash, and the smoked scallop with pomegranate, tarragon, and lime. Both were delightful!
We followed those dishes with the amazing fresh local sashimi with fresh wasabi root, scallions, and ponzu sauce. And then the mushroom salad with bacon and arugula.
We didn’t have dessert which was a choice of chocolate chip cookies and choice of ice cream or a single scoop or triple scoops of ice cream. They also offer a good deal on a pint of Chef Drew’s ice cream to go.
I urge you to join their mailing list to stay informed about their special events, cooking classes with Chef Drew, and holiday dinners. Learn more at www.losalamosgeneralstore.com.