Hard to believe, isn’t it, that the SLO version of Thomas Hill Organics (THO, which was originally founded in Paso Robles) has already celebrated its first anniversary!
So upon receiving an invitation to toast their first successful year with restaurateur and founder Debbie Thomas, we decided to stick around and test taste the excellent new winter menu by Chef Kurt Metzger.
Originally from Los Angeles and San Diego where Chef Kurt worked for three decades, the talented chef moved here last year to take the helm at THO, both in Paso Robles and San Luis Obispo. We must say we are definitely impressed by the talent of this very professional chef, and aren’t really surprised considering his 30-years-experience in high end restaurants.
Our favorite dish of the night (maybe it tied with the awesome dessert), was the seafood Mariscada, a cioppino/bouillabaisse-like-dish with PEI mussels, Manila clams, white fish (the fish of the day), andouille sausage in a killer broth of stewed tomatoes, fennel, garlic, shallots, and wine wine with toasted bread doused with a chipotle aioli. We shared it as an appetizer, yum!
For Dan’s entree, he chose the wood-roasted Branzino with olive tapenade, arugula, grilled lemon, fresh horseradish, and fingerling potatoes. It’s a great presentation and Dan finished every bite, after sacrificing a couple of bites to his wife.
Carnivore that I am, not surprisingly, I ordered the beef short ribs. Not a fan of polenta in any form (usually) I asked for a substitution of the potato latke, for which they courteously accommodated me. That’s the mark of a first rate restaurant, they are willing to make your plate according to your taste preference (or accommodate you because of your allergies).
Our choice of wine, naturally a Pinot Noir, was this outstanding Dierberg Pinot Noir. And what a great deal it is on a Tuesday night, any one of the month, when all wines under $100 on the wine list are provided to you at half-price! It’s enough to make you note it on your personal calendar every Tuesday of the month.
We rarely ever eat dessert, not that we don’t like it, but we had to try it this time. But this decadent flourless, dark chocolate torte sounded to great to pass up, and were we ever glad we tried it. Nary a bite was let of this irresistible treat.
Check out their staff details, menus, wine lists, and special events on their webpage at www.thomashillorganics.com