Page 78 - SLO Visitors Guide - Fall 2024

78 FALL 2024 slovisitorsguide.com
Paso Robles
Some of the most requested
items at La Cosecha are the
shared plates or platos piqueos.
One of the most popular is the
pulpo or grilled octopus. Eric’s
favorite, the grilled lamb chops,
are topped with Calabrian chile
honey butter, goat cheese yogurt,
and Marcona almond crumbles.
“We think this is the best
way to enjoy a meal, because the
more people you have, the more
opportunities there are to try dif-
ferent dishes,” Matt said. “Shar-
ing small plates creates a cozy,
casual, comfy, fun atmosphere
with good energy.”
A selection of unique
flatbreads and fresh salads are
available on both the lunch and
dinner menus. Their famous
Cubano sandwich and Cosecha
Burger are favorites among the
lunch crowd.
The dinner selections include
fresh, local scallops with a car-
rot and saffron puree, broc-
colini, and a warm chorizo
vinaigrette. Matt’s favorite, the
Mojo Chicken, is a bone-in and
roasted half section, topped with
charred scallion vinaigrette and
served alongside a congri (rice
and beans) Cubano.
In addition to the standard
menu offerings, there are weekly
specials utilizing fresh in-season
products. Known for serving up
some of the best paella around,
La Cosecha offers three different
options – chicken, seafood, and a
mix of both – of this best-seller.
Local wine, beer, and craft
cocktails
“This restaurant, even before
we took over, has strong, long-
standing relationships with
many of the core wineries and
breweries in the area,” Eric said.
“And, when it comes to craft
cocktails – from the ingredients,
to how we're producing syrups,
to how we're actually building
the drinks from the ground up,
we are second to none.”
Along with the food menus,
the team at La Cosecha makes
a few seasonal changes to the
offerings cocktail offerings,
featuring available products,
whether herbs, fruits, or veg-
etables.
“We like to keep things
interesting,” Eric said. “When
you come back for the second or
third time to have a meal with
us, you’re likely to see an en-
tirely different menu, cocktail-
wise and maybe food-wise, too,
depending on the season. It’s
fun, adventurous, and keeps
people engaged.”