We are Foremost.

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The Menus

APPETIZERS

* TARTARE OF THE DAY *

Ever Changing Preparation to Guarantee Premium Quality MP. gf

CRISPY PORK RIBS

Sriracha Caramel, Carrot Sambal, Sesame Seeds 16. gf

* ROASTED CURRIED CAULIFLOWER *

Zesty Yogurt, Red Pepper-Currant Relish, Mint, Toasted Almonds 12. gf

BHBC BEER BATTERED FISH TACOS

Chipotle Aioli, Pino, Shaved Cabbage, Almonds, Cilantro 14.

* AVOCADO TOAST *

Seaweed Butter, Sesame, Shaved Red Onion 10. Gluten free bread available.

* CRISPY POTATO TACOS * (2)

Vegetarian Chorizo Vinaigrette, Chipotle Aioli, Shaved Cabbage, Lime, Cilantro 8. gf

Burrata Bar

* BEE KEEPER *

Burrata, Honeycomb, Rosemary, Sea Salt, Stone Fruit, Almonds 21.

STINKING ROSE

Burrata, Warm Garlic Vinaigrette, Poached Garlic Clove Fried Naan 15.

HEIRLOOM TOMATO

Burrata, Heirloom Tomato, Basil, Olive Oil 14.

Charcuterie

FOREMOST CHEESE + CHARCUTERIE

Daily Selection of 4 Cheeses, 4 Cured Meats, Accoutrements 35. gf

FROMAGE À TROIS…

Mimolette, Saint Angel, Comté 16. gf

PIG PLATE

House Pâté, Serrano Ham, Pic, Cornichons, Mustard 17. gf

SALADS

ALBACORE TUNA TATAKI

Wakame, Cucumber, Ponzu, Scallion Relish 16. gf

WARM HUMBOLDT FOG GOAT CHEESE SALAD

Spinach, Walnut Vinaigrette, Roasted Walnuts, Grilled Bread, Spicy Tomato Jam 14.

WATERMELON SALAD

Shaved Fennel and Lime, Lemon Basil, Hazelnuts, Hazelnut Oil 10. gf

ENTRÉES

* GRILLED HANGER STEAK *

Black Angus Beef, Charred Miso Butter, Fried Egg, Truffled Marinated Tomatoes, Corn, Braised Cipollinis, Arugula 32. gf

PESTO FARRO RISOTTO

Arugula-Basil Pesto, Heirloom Tomato, Burrata, Parmesan 22.

PAN ROASTED DUCK BREAST

Sweet Potato Fries, Demi Glace, Foie Butter, Fine Herbs 29. gf

 MISO GLAZED BLACK COD

Grilled Summer Squash, Grilled Corn, Cherry Tomatoes, Scallion, Furikake, Ponzu 28. gf

GRILLED SWEET CHILI SHRIMP

Coconut Milk Farro, Watermelon-Raspberry-Cherry Tomato Salsa, Basil and Fennel 24.

SHARES
* LAMB BIRYANI * FOR 2

Niman Lamb with Sweet Onions, Ginger and Madras Curry, Basmati Rice, Baked in a Clay Pot with Naan Bread: Served with Raita, Almond and Mint 36.

** Foremost Favorite

gf – Gluten Free

Foremost Picnic

Bee Keeper Burrata & Stone Fruit

Avocado blossom honey, rosemary, marcona almonds, sea salt, crostini 21.

Local Rockfish Tacos

Smoked paprika vinaigrette, cabbage-cilantro slaw, chipotle aioli 14.

Roasted Cauliflower

Roasted pepper-currant relish, lemon yogurt, mint 12.

Avocado Toast

Seaweed butter, shaved onion, furikake 10.

LooLoo Farms Eggs

STEAK AND EGGS

Horseradish créme fraiche, crispy potatoes, pickled onions, chimichurri, sunny side up 22.

CROQUE MADAME

Prosciutto, Comte cheese, light bechamel, green salad, fried egg 17.

GRILLED SHRIMP BOWL

Coconut cream farro, basil, lychee – watermelon salsa, nuoc nam, candied peanuts 18.

CHILAQUILES

Smoked chili and tomato salsa, cilantro, avocado, mozzarella, crema 14.

EGGS FLORENTINE

Sauteed spinach, Mornay sauce, English muffin 14.

BRIOCHE FRENCH TOAST

Maple syrup, grilled peaches, cinnamon brown sugar, toasted almonds, almond butter 13.

BREAKFAST BURRITO

Crispy potatoes, vegetarian chorizo vinaigrette, scrambled eggs, pasilla cream and tomato jam on the side 13.

Sides

FRUIT CUP

Chef’s selection of seasonal fruit 5.

BACON BACON BACON

Side of bacon (2) 3.

CRISPY POTATOES AND HOLLANDAISE

A staff favorite 4.

ADD AN EGG

Wherever, however, whenever, we’ll do it 1.

Sweet Things

MELTED FLOURLESS CHOCOLATE TORTE with MACERATED STRAWBERRIES 9.
COFFEE – CARAMEL BUDINO and CANDIED HAZELNUTS 9.

Hair of the Dog

FILIPINO MAMA

Sake, lychee, coconut, and a touch of pink 4.50.

FOREMOST ALA BLOODY

Sake, house-made chipotle bloody mix, all the fixings, and a lime salt rim 6.

ROSÉ ALL DAY

Raspberry lambic beer, sparkling rosé, and a splash of lemon 6.

MELON-IPA

Barrel House Brewing IPA and homemade watermelon juice (trust us on this one) 6.50.

HUGO

Sparkling wine, soda water, elderflower, mint, and lime 6.50.

By the Glass

Bubbles

TASTE THE STARS
 
 

MÉTHODE TRADITIONNELLE

 

 

 

Marie-Pierre, Crémant de Bourgogne, France, NV

Orange blossoms, tangerine oil and lemon rind

g11

b42

 

BRUT CHENIN BLANC Domaine Vincent and Tania Carême, Vouvray Petillant-Mousseux, FR ‘12

Green apple, minerality, wonderfully light

g10

b40

White Wines

  WHITE WINES
CRISP, DRY , FRESH    
 
ROSÉ Sables d’Azur, Côtes du Provence, France ‘15

Wild strawberries, prickly pear, honey, apple blossoms

g9

b38

SAUVIGNON BLANC Saint Louis, Sancerre, Loire Valley, France ‘14

Ripe pears, plum, citrus

g13

b50

AROMATIC, EXOTIC, EXPRESSIVE
 
RIESLING Anselmann, Kabinett Off-Dry, Pfalz, Germany ‘14

Pear, pineapple, apple, lemon, nectarine, citrus pith

 

g9

b38

VERMENTINO Tablas Creek Vineyard, Paso Robles, CA ’15

White grapefruit, citrus leaf, crushed rock

g12

b46

 

ROUND, CREAMY, COMPLEX
   

 

CHARDONNAY Balletto, Russian River Valley, CA ‘14

Lemon, caramel apple, anise, pear, white flowers

g14

b52

VIOGNIER Stasis, Murmur Vyd, SMV, CA ‘13

Honeysuckle, spiced asian pear, ripe pineapple, and a hint of oak

g13

b50

Red Wines

SOFT, SILKY, FRUITY    
PINOT NOIR El Lugar, Bien Nacido Vineyards, Santa Maria Valley, CA ‘14
Soft, velvety. Delicate flowers, supple tannins. Light spice, cherries, raspberries
g14

b52

PINOT NOIR El Lugar, Hawk’s Roost Ranch, Russian River Valley, CA ‘13

Smokey, elegant, light tannins, white pepper, dark fruit

g14

b52

POWERFUL, RICH, SMOOTH, SUPPLE
 
MALBEC Finca El Origen, Reserva, Uco Valley, Argentina ‘13

Ripe plums, black cherries, chocolate

g9

b38

TEMPRANILLO Force of Nature, Paso Robles, CA ’15

Bacon, tar, mineral, pencil lead, blueberry, black raspberry, licorice

g11

b42

GNARLY, MONSTROUS, ADVENTUROUS    
 
CABERNET BLEND Tooth and Nail, ‘The Possessor’, Paso Robles, CA ‘13

Blackberry, licorice, spice

g13

b50

SYRAH Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘13

Warm figs, raspberry compote, strawberries, spice

g15

b55

Beers & Ciders

Beers & Ciders

TEMPLETON

MEXICAN STYLE ALE

BarrelHouse Brewing Co., Paso Robles, CA 4.5% 8
SUNNY DAZE CITRUS BLONDE ALE BarrelHouse Brewing Co., Paso Robles, CA 5.2% 8
RYE IPA BarrelHouse Brewing Co., Paso Robles, CA 6.2% 8
BIG SUR DOUBLE IPA BarrelHouse Brewing Co., Paso Robles, CA 9.6% 9
LA FIN DU MONDE Unibroue, Chambly, QC, Canada 8.7% 9
BELGIAN WHITE ALE Kiuchi Brewery, ‘Hitachino’, Japan 5.5% 12
BLACK LAGER

 

Köstritzer Schwarzbierbrauerei GmbH & Co., Germany 4.8%

 

10

 

 

CIDER Local Rotation. Ask your server for more details! 8
BOTTLED
   
IPA

 

 

 

 

 

STOUT

 

 

 

 

 

 

HOP OTTIN’                      IPA

BarrelHouse Brewing Co., Paso Robles, CA 7% 12oz

Hoppy, unfiltered West Coast IPA with a unique blend of specialty hops, delivering mouth-watering juicy mango goodness.

 

BarrelHouse Brewing Co., Paso Robles, CA 6% 22oz

Creamy, milky, complex. Crafted with oats for creaminess, lactose for sweetness, Belgian dark syrups for intense dark fruit notes, dark malts for a hint of chocolate and coffee roast, and just enough hops for an award winning bittersweet finish.

 

Anderson Valley Brewing Company, CA 7% 12oz

Bright citrusy aromas, bold grapefruit and pine-like flavors, and resiny bitterness

6

 

 

 

 

18

 

 

 

 

 

 

 

6

BOURBON       BARREL BARLEY WINE ALE Cockeyed Cooper, ‘Crooked’, Salt Lake City, Utah 11%   750 mL

Medium roast coffee and caramel flavors are nicely balanced by fresh herbal hops. Dates, macadamia nuts, and dried pears add enchanting complexity. Dark and light flavors are impeccably balanced, creating a rich, yet refreshing beer sure to please both hop heads and sweet tooths

25
NON-ALC Bitburger ‘Drive’, Germany 0% 12oz

Predominant aroma with notes of crude grainy malt, honey and hay. Flavor with notes of dry hay, crude malt and herbal hops. Dry aftertaste with mild bitterness

4
HARD CIDER  
 
APPLE CIDER Bristols, Atascadero, CA 7.5% 500 mL 13
SPARKLING HARD CIDER Mission-Trail, Champagne style, Paso Robles, CA 9% 750 mL 26
BRUT CIDER Clos Normand, French Fermented Cider, FR 4% 750 mL 12

By the Bottle

Bubbles

CHAMPAGNE Taittinger Brut Reserve, FR NV 94
SPARKLING Varichon & Clerc, Blanc de Blanc, France NV 46
SPARKLING

CHENIN BLANC

Domaine Vincent and Tania Carême, ‘Cuvée T’, Vouvray Petillant-Mousseux, FR ‘12 40
SPARKLING

GRÜNER VELTLINER

Szigeti, Burgenland, Austria NV 48
SPARKLING Notes, Premier Cuvée, Taltarni Vyd, Australia 30
SPARKLING Domaine Michel Briday, ‘Stéphane Briday’, Crémant de Bourgogne, FR NV 50
SPARKLING Marie-Pierre, Crémant de Bourgogne, FR, NV 42
SPARKLING Iron Horse,‘Russian Cuvée’, Russian River Vly, CA ’11 65
SPARKLING Anna de Codorníu, Brut, Cava, Penedes, Spain NV 30
BRUT ROSÉ Gérard Bertrand, Crémant de Limoux, FR NV 42
BRUT ROSÉ Contadi Castaldi, Franciacorta DOCG, Lombardy IT 48
LAMBRUSCO Medici Ermete, Lambrusco DOC Secco, IT NV 25

White Wines

ALBARIÑO Tooth & Nail ‘El Clavileno’, Edna Valley CA ’12 63
ALBARIÑO Stasis, Murmur Vyd, Santa Maria Valley, CA ’13 50
ALBARIÑO La Caña, Rias Baixas, Spain ’14 52
ALBARIÑO Valpo, Paso Robles, CA ’14 42
CHARD BLEND Tooth & Nail ‘Fragrant Snare’, AG, CA ’14 40
CHARDONNAY Cakebread Cellars, Reserve, Napa, CA ‘13 115
CHARDONNAY Force of Nature, Murmur Vyd, Santa Maria, CA ’14 38
CHARDONNAY Hartford Court, ‘Stone Côte Vyd’, Sonoma, CA ‘12 88
CHARDONNAY Balletto, Russian River Valley, CA ‘14 52
CHARDONNAY Destinata, Santa Maria Valley, Santa Maria, CA ’13 45
CHARDONNAY Stasis, Murmur Vyd, Santa Maria, CA ’13 50
CHARDONNAY Amor Fati, Murmur Vyd, Santa Maria Valley, CA ‘14 46
CHENIN BLANC Dom. Pichot, ‘Coteau de la Biche’, Loire, France ‘14 40
CHENIN BLANC Le Grand Caillou, ‘Patient Cottat’, Loire, France ‘13 30
CHENIN BLANC Lieu Dit, Santa Ynez Valley, CA ‘14 52
CHENIN BLANC Clos du Gaimont, Vouvray, France ‘13 46
DRY SILVANER Castell, ‘Castell-Castell’, Franken, Germany ‘14 34
GEWÜRZTRAMINER Elena Walch, Alto Adige, Italy ’13 40
GRENACHE BLANC Saint K Cellars, Paso Robles, CA ‘14 40
GRENACHE BLANC Curran, Santa Ynez Valley, CA ‘13 46
GRENACHE GRIS Dom. de la Pertuisane, ‘The Guardian’, Languedoc-Roussillon, FR ‘13 52
GRÜNER VELTLINER Huber, Traisental, Austria ‘ 15 42
FALANGHINA Mastroberardino, Campania, Italy ‘14 42
PINOT GRIS Destinata, Santa Maria Valley, CA ’13 45
PINOT GRIS Force of Nature, Murmer Vyd, Santa Maria, CA ’15 42
RIESLING Maidenstoen, Zabala Vyd, Monterey County, CA ’13 30
RIESLING Fred Loimer, ‘Lenz’, Kamptal, Austria ‘14 45
RIESLING Anselmann, Kabinett Off-Dry, Pfalz, Germany ‘14 38
ROSÉ Sables d’Azur, Côtes du Provence, France ‘15 38
ROSÉ Chêne, Edna Valley, CA ‘15 54

 

ROSÉ E.Guigal, Côtes du Rhône, FR ‘15 30
ROSÉ Johansing Vineyard, Paso Robles, CA ‘14 30
SAUV BLANC Le Roi Des Pierres, Sancerre, FR ’15 52
SAUV BLANC Saint Louis, Sancerre, Loire Valley, France ‘14 50
SAUV BLANC Johansing Vineyard, Paso Robles, CA ’13 30
SEMILLON Biddle Ranch Vineyard, Santa Ynez Valley, CA ’13 35
TORRONTÉS Filus, Salta, Argentina ’15 30
TORRONTÉS Kenneth Volk, Silvaspoons Vyd, Santa Maria, CA ’12 36
TREBBIANO Farnese ‘Fantini’, Abruzzi, Italy ‘14 30
VERMENTINO Tablas Creek Vineyard, Paso Robles, CA ’15 46
VIOGNIER Aequorea, Spanish Springs Vyd, SLO, CA ’14 58
VIOGNIER E. Guigal, Condrieu, Rhone, France ’13 120
VIOGNIER Stasis, Murmur Vyd, Santa Maria, CA ’13 50

Red Wines

BARBERA Vigneti Massa, ‘Sentieri’, Piedmont, IT ‘14 50
BARBERA Riva Leone, Piedmont, Italy ’14 34
BORDEAUX BLEND Pahlmeyer ‘Proprietary Blend’, Napa, CA ’12 198
CAB FRANC Domaine Grosbois Chinon, ‘La Cuisine de ma Mere’, Loire, France ‘14 46
CAB FRANC Tranche Cellars, Blue Mountain Vyd, Walla Walla, WA’ 11 120
CAB BLEND Tooth & Nail ‘The Possessor’, Paso Robles, CA ’13 50
CAB BLEND Whitehall lane Winery, ‘Tre Leoni’, Napa, CA ’13 50
CAB BLEND Gundlach Bundschu Winery, Sonoma, CA ‘13 42
CABERNET SAUV Broadside, Paso Robles, CA ‘14 38
CABERNET SAUV Cakebread Cellars, Napa Valley, CA ’12 130
CABERNET SAUV Force of Nature, Paso Robles, CA ’14 46
GRENACHE Law Estate Wines, ‘Beguiling’, Paso Robles, CA ’12 105
GRENACHE Stolpman Vineyard, Ballard Canyon, Santa Barbara County, CA ’14 54
GRENACHE Linne Calodo, ‘Sticks & Stones’, Paso Robles ’13 147
GRENACHE Amor Fati, Santa Maria Valley, CA ’12 55
GRENACHE Alto Moncayo ‘Moncayo’, Campo de Borja, Spain ’13 80
GSM Tablas Creek Vyd, Esprit de Tablas Rouge, PR, CA ’13 98
GSM Tablas Creek Vyd, Patelin de Tablas, PR, CA’14 50
GSM Tooth & Nail ‘El Sabio Freston’, Paso Robles, CA ’11 80
GSM Les Cassagnes de La Nerthe, Côtes-Du-Rhône, FR ‘13 52
GSM Destinata, Santa Maria Valley, CA ’14 52
MALBEC Roark, Happy Canyon, Santa Ynez Valley, CA ’12 78
MALBEC Finca El Origen, Reserva, Uco Valley, Argentina ‘13 38
MALBEC Tooth & Nail ‘The Fiend’, Paso Robles, CA ’13 55
MALBEC Colomé, ‘Auténtico’, Salta, Argentina ’14 42
MERLOT Artisan Uprising, Paso Robles, CA ’12 57
PETITE SIRAH Tooth & Nail ‘The Stand’, Paso Robles, CA ’14 55
PETITE SIRAH Artisan Uprising, Paso Robles, CA ’13 62
PETIT VERDOT Trinchero ‘Central Park West’, Napa, CA ’12 88
PINOT NOIR El Lugar, Hawk’s Roost Ranch, Russian River, CA ’13 52
PINOT NOIR El Lugar, Bien Nacido, Santa Maria Valley, CA ’14 52
PINOT NOIR El Lugar, Rincon Vineyard, Arroyo Grande, CA ’14 68
PINOT NOIR Olivier Decelle – Pierre Jean Villa, Savigny-lés-Beaune, Burgundy, FR ’12 77
PINOT NOIR Destinata, Murmur Vyd, Santa Maria Valley, CA ‘12 46
PINOT NOIR Chêne, Edna Valley, CA ‘14 55
PINOT NOIR Robert Cantin, ‘Les Grezes’, Loire, France ’13 42
PINOT NOIR Stasis, Murmur Vyd, Santa Maria Valley, CA ’14 55
PINOT NOIR Amor Fati, Santa Maria Valley, CA ’13 75
SANGIOVESE Bibi Graetz ‘Testamatta’, Tuscany, Italy ’10 158
SYRAH Amor Fati, Murmur Vyd, Santa Maria CA ’13 55
SYRAH BLEND Onx, ‘Reckoning’, Paso Robles, CA ’13 68
TEMPRANILLO Glorioso, Crianza, Rioja, Spain ’13 36
TEMPRANILLO Force of Nature, Paso Robles, CA ’15 46
TEMPRANILLO Glorioso, Gran Reserva, Rioja, Spain ’05 68
ZINFANDEL Force of Nature, Paso Robles, CA ’14 46
ZINFANDEL Seghesio, Old Vine, Sonoma, CA ’12 86
ZINFANDEL Onx, ‘Brash’, Paso robles, CA ’13 55

Alcohol Free

Alcohol Free

BOTTLED WATER
STILL – Acqua Panna   1L 8
SPARKLING – San Pellegrino   1L 8
SODA
San Pellegrino – Lemon   330 mL 3
San Pellegrino – Orange   330 mL 3
Coca-Cola   355 mL 4
Diet Coke   237 mL 3
Sprite   355 mL 4
TEA
Iced Black Tea 3
Matcha Green Tea 3
Earl Grey 3
Peppermint 3
Chamomile 3
COFFEE
French Press – ask for our daily selection 5

Happy Hour / 4-630 Daily / Food

Hand Cut French Fries and a Spicy Tomato Jam

5.

House Marinated Castelvetrano Olives

5.

Sweet and Spicy Mixed Nuts

6.

Full of Life Flatbread

Tomato sauce and three cheese

Or

Mangalista pork ‘Nduja sausage

7.

Happy Hour / 4-630 Daily / Wine

Sparkling Brut, Blanc de Blanc, Pol Clément, France, NV

Revealing apple, pear, and yeasty undertones the creamy bubbles with a refreshing lemon curd finish

5.

Cabernet Rosé, Demorgenzon Winery, Stellenbosch, South Africa 2015

Crowd-pleasing rosé, juicy flavors of pomegranate, watermelon, and strawberries accented with floral and spicy finish

5.

White Blend, Broadbent, Vinho Verde, Portugal

Patio pounder, summer sipper, whatever you want to call it, this is the wine! Beautifully fresh with tart green apples, white peach, melon, crisp and zesty finish.

5.

Cabernet Sauvignon, Beyond, Western Cape, South Africa

Goes “Beyond” your expectations, ripe berries, black currant, and cherries, undertones of cedar wood, cassis, and cigar box

5.

Desserts

Tcho Chocolate Flourless Cake

Macerated strawberries / lavender whipped cream

9.

Kreuzberg Coffee – Caramel Budino

Salted caramel / candied hazelnuts

9.

White Chocolate Cheesecake

Graham cracker crumbs / strawberries

10.

Stone Fruit Crumble

Crème Chantilly

9.

Peanut Butter Semifreddo

Caramel / sea salt / pralines

9.

Drinks

SWEET SIPS

LATE HARVEST

VIOGINER

Amor Fati, Demilune, Santa Maria Valley,

Round, complex, with notes of honeysuckle

 

9

PORT Dow’s 10 year, Portugal

Concentrated licorice, bitter coffee, fig, and raisin

 

10

COFFEE

ETHIOPIA

YIRGACHEFFE

Indigenous Heirloom Cultivars, Peaberry; Ethiopia

Blueberry, Strawberry, Milk Chocolate

 

5

BRAZIL

MOGIANA

Borbon, Mondo, Novo Hybrid; Brazil

Dark Chocolate, Toast, Vanilla

 

5

PAPUA

NEW GUINEA

Mile high grown, washed process, sundried

Berry, cedar, malt, and tea

5
DECAF

BRAZIL

Borbon, Mondo, Novo Hybrid; Brazil

Dark chocolate, toast, vanilla

5

TEA

GREEN TEA A mixture of sencha and matcha 3
CHAMOMILE Soothing caffeine-free herbal tea 3
 EARL GREY

PEPPERMINT

 Black tea with a hint of bergamot

Moroccan mint tea, caffeine-free

3

3

about

juliesimonWe sit on the low-slung bamboo chairs in the sunroom of Chef Julie Simon’s house – She tells us she recently acquired them from her Aunt Clotilde, the owner of Olea Olive Oil Farm in Paso Robles. They originated in their family’s country house in France, where Simon hails from. She laughs and tells us she spent many moments in her childhood naked in the very same chairs.  A homemade pallet tabletop supported by produce crates sits between us; sunlight and plants fill the space.  In the next room over, bookshelves made of wine barrel racks are held steady by cookbooks.  When Simon first arrived from France, she stayed with her Aunt and Uncle, while she found her bearings on the Central Coast. It didn’t take her long to find herself progressing quickly in the local culinary scene– from butchering animals to tempering chocolate, it all seemed to come naturally in the flick of her wrist.

The morning light in the kitchen of Foremost very much the same as it is in her home. She says that’s the reason why she liked the kitchen in the historic Creamery Building where Foremost is located.  She loved the skylights and the large windows that face bustling Higuera Street, the main artery in the heart of San Luis Obispo.  You can tell from her silhouette and the grace in which she moves between the stove and her cutting board that the kitchen belongs to her.  It carries the same ease and light as her footsteps do when she cooks.

When Simon talks about food her face begins to change – there’s an exploration and an imagination that forms behind her eyes. Her lips curl around the proposed ingredient to add, how it might taste or feel on your tongue. She’ll ask you your favorite foods: what one comforts you, which one makes you happy, what one reminds you of your childhood. And most importantly, how do you like to eat it? You’ll end up telling her about your love life, where your sister lives, or the littlest detail in life that really makes your heart beat. She wants to know because that’s how she makes her food: with a gusto for life and all that it entails.

Foremost tells me they’ve searched many a time to define the food they serve, but ultimately find it hard to place a finger on it.  Simon always has a steady pulse on the produce of the Central Coast—what’s coming in, going out, or what’s just around the corner.  Her signature-style recipes evolve from year to year, depending on whom she’s working with to who is showing up at her doorstep with fruits of love—all of which is contingent on the pattern of rain and sun or wind and fog that creates the climate and environment where her food is made. It can be indulged in like a mind-blowing glass of wine: it evolves, surprises, unravels, and demands your attention each time you taste no matter how evoking the conversation. It is the conversation.  It’s a collaboration of ideas, ingredients, circumstance, love, and then there it is, right there on your plate.  Just like the glass of wine, it shows a terroir, a season, and a moment that changes how everything turns out.  It will change your life, the way you eat your next duck leg or drink a glass of pinot noir, because after Simon’s food you will understand the myriad of color and possibilities that exist within the palate.  It’s like finding a love you never knew was possible, surprising and delighting you at every turn.

Our Mission

FOREMOST restaurant and lounge strives to ignite everyone’s inner passion for food and wine. We put forth an honest menu with thoughtfully sourced local ingredients, an eclectic atmosphere, and an award-winning wine list. We promise you will have an experience you won’t soon forget.

lounge

Wine Bar and Lounge

Our lounge offers a full wine list as well as the full menu, and is the perfect place to relax and socialize with a glass of wine in hand.

restaurant

Restaurant

One of the many things that wine improves is food- at the Foremost Wine Company restaurant we prepare farm fresh, locally sourced dinner and brunch with an extensive wine list.

lounge

Burrata Bar

Enjoy charcuterie and fresh cheeses at our unique burrata bar.

Press

press-image-2
SLO’s Foremost Wine Co. embraces farm-to-table philosophySan Luis Obispo Tribune

Foremost Wine Co. Named Among Top 100 Wine Restaurants in U.S.Wine Business

This is the hottest new destination for food and wine on the Central Coast.Central Coast Critic

More Press…
SF Gate
LA Times
SLO New Times
Mustang News

contact-two

Located at

570 Higuera Street
San Luis Obispo, CA 93401
805.439.3410
cheers@foremostwineco.com

Get Directions

OPEN FOR DINNER

Tuesday, Wednesday, Thursday 5-9 PM
Friday and Saturday 5-10 PM

Happy Hour

4-630 daily at wine bar

Sunday Brunch

Sundays 10-2

Closed Mondays

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Events

welcome