Happy Hour: 5 – 6:30pm Daily
smoked paprika aioli, manchego crisp
honey glazed carrots -vo
smoked butter, rosemary
farm fresh and seasonal
foremost pickled -v
assortment of seasonal pickled vegetables
cheese & charcuterie
chef’s choice, with accoutrements & crostini
$2.00 off all wines by the glass & draft beers
BRUT CUVÉE, COASTAL VINES, CALIFORNIA
ROTATING HOUSE RED & WHITE WINE
see server for details / varietals
ROTATING BOTTLED BEER
citrus salad –v
charred daikon radish, tat soi, sesame vinaigrette
white anchovies, parmesan, preserved lemon
roasted beets –vo
fromage blanc, cured mushrooms,
smoked paprika aoili, manchego crisp
honey glazed carrots –vo
smoked butter, rosemary
citrus, chiles, radish, sorrel,
grilled pork belly
wakame salad, purple daikon, ginger
seasonal fish, aji amarillo, cilantro, lime juice, poached sweet potatoes
chicken confit empanadas
roasted salsa, cranberry mojo
“the latest” burrata (gfo)
farm-fresh and seasonal
from the docks
market fresh fish of the day, seasonal accompaniments
butternut squash buerre blanc, pickled mushrooms, baby bok choy, Asian pesto
risotto, asparagus, mushrooms, beet demi glacé
cabbage, green onions, Chinese pancakes, hoisin sauce
farro risotto -vo
butternut, roasted onion, mushrooms, baby carrots, sherry vinegar, fines herbes
vo = vegan option,
*Almost all menu items can be made gluten free; ask your server
By the Glass
|TASTE THE STARS|
|BRUT ROSÉ||Dopff & Irion, Crémant d’ Alsace, France NV||g15|
|SPARKLING||Bailly Lapierre, Blanc Brut Reserve, France NV||g12|
|ROSÉ||Domaine Houchart, Provence France ’16||g10|
|CRISP, DRY, FRESH|
|CHARDONNAY||Au Bon Climat, Santa Barbara County, CA ’15||g12|
|CHARDONNAY||Rabble, Murmur Vineyard, Santa Maria Valley, CA ’15||g12|
|GRÜNER||Jules Taylor, Marlborough, New Zealand ’13||g11|
|RIESLING||Anselmann, Pfalz, Germany||g11|
|VIOGNIER||Eberle, Mill Road, Paso Robles, CA ’16||g11|
|SOFT, SILKY, FRUITY, JUICY|
|BORDEAUX-Blend||Marietta, ‘Arme’, North Coast, CA ’15||g15|
|CABERNET SAUV||Tooth & Nail ‘The Possessor’, Paso Robles, CA ’15||g12|
|CABERNET SAUV||Rabble, Paso Robles ’16||g15|
|PINOT NOIR||Talbott, Kali Hart, Monterey, CA ’16||g12|
|TEMPRANILLO||Curran, Santa Barbara Co, CA ’15||g16|
|ZINFANDEL||Hartford, Russian River Valley, CA ’15||g16|
By the Bottle
|BRUT ROSÉ||Dopff & Irion, Crémant d’ Alsace, France NV||52|
|SPARKLING||Bailly Lapierre, Blanc Brut Reserve, France NV||35|
|ROSÉ||Domaine Houchart, Provence France ’16||36|
|CHARDONNAY||Au Bon Climat, Santa Barbara County, CA ’15||46|
|CHARDONNAY||Rabble, Murmur Vineyard, Santa Maria Valley, CA ’15||42|
|GRÜNER||Jules Taylor, Marlborough, New Zealand ’13||38|
|RIESLING||Anselmann, Pfalz, Germany||38|
|VIOGNIER||Eberle, Mill Road, Paso Robles, CA ’16||42|
|BORDEAUX-Blend||Marietta, ‘Arme’, North Coast, CA ’15||56|
|CABERNET SAUV||Tooth & Nail ‘The Possessor’, Paso Robles, CA ’15||52|
|CABERNET SAUV||Rabble, Paso Robles ’16||42|
|PINOT NOIR||Talbott, Kali Hart, Monterey, CA ’16||42|
|TEMPRANILLO||Curran, Santa Barbara Co, CA ’15||63|
|ZINFANDEL||Hartford, Russian River Valley, CA ’15||64|
Beers & Ciders
|COFFEE BLONDE||Java Blanca||g8|
|Central Coast Brewing, SLO, CA. 6.5% alc.|
|Paso Robles, CA. 6% alc.|
|IPA||Elysian ‘Space Dust’||g8|
|Seattle, WA 7.5% alc.|
|Firestone Walker, Paso Robles, CA. 8.2% alc.|
|DOUBLE IPA||Lizards Mouth, Figueroa Mtn.||g9|
|Santa Barbara, CA, 9.0% alc.|
|PILSNER||Pivo Hoppy Pilsner||g10|
|Firestone Walker, Paso Robles, CA. 5.3% alc.|
|Sonoma, CA, 6% alc.|
|Hipster Hills, Bradley, CA. 10% alc.|
|STILL – Acqua Panna 1L||8|
|SPARKLING – San Pellegrino 1L||8|
|Bundaberg Ginger Beer 375 mL||4|
|Root Beer 375 mL||4|
|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|
|Iced Black Tea||3|
|French Press – ask for our daily selection||5|
strawberry sauce, rose water and tangerine
panna cotta, orange pate, vanilla orange reduction, shortbread
candied mandarinquat, toasted coconut, coconut mousse
something from the chef
“Changes with the chef’s creation seasonally”
Late Harvest Sauvignon Blanc
Talley Vineyards, ‘Bishop’s Peak’
ripe peaches, apricot, lychee
Hidalgo Oloroso, Spain
nutty caramel tones with good acidity and toasted brazil nuts
Graham’s 10 year tawny, Portugal
delicate, well-spiced flavors of apple tart, flan, and cocoa powder, finished with cream, vanilla, and rasberry
Rotational selection of Kreuzberg coffee
A mixture of sencha and matcha (organic)
Soothing caffeine-free herbal tea
Black tea with a hint of bergamot
Moroccan mint, caffeine-free herbal tea
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.
Chef Thomas Drahos
Chef Thomas Drahos’ use of potent flavors tell a story that will take you beyond a dine-in experience. Knowledge of where the food comes from based on seasonality is important to share with his guests. Expect to enjoy a seasonal menu reading “Something from the Chef,” which may include a “Something from the Docks” entree and for the desserts’ menu may include “Something Fruit” or “Something Chocolate.” That “Something” you’ll be learning during your dine-in experience at Foremost will be from a fresh day-of menu, executed by Chef Drahos.
Executive Chef, Thomas Drahos’ love for food rooted early during his childhood. Thomas’ grew up on a fifty-five acre ranch, just outside of Bradley, CA, where he learned how to properly turn soil, sow seeds, and harvest fruit. During his youth, he became a skilled butcher and learned how to work with animals. His strong connection to the land and skill sets acquired during his childhood predestined Thomas to become a chef.
While working alongside a local chef, Thomas discovered avant-garde cuisine; the art of science and food combined to create flavors and textures. His discovery of art in food led him to enroll in the Culinary Arts program at Johnson & Wales University in Denver, CO. During his culinary preparation; Thomas’ life revolved around the kitchen from six in the morning to eleven at night daily.
Upon graduation, Thomas returned to his roots in the Central Coast where he became a pastry chef. He decided to give back to his community and work with Cal Poly’s Food Science Club and began experimenting with Molecular Gastronomy, which he introduced to his clientele and received and astonishing positive feedback. Three years later, Drahos was offered the role of Executive Chef at a local leading restaurant. Soon after, Thomas earned a reputation of local prestige for his magic combination of utilizing new-age science techniques to create an unforgettable dining experience for his guests.
A rapid acquired clientele following led Drahos to wonder if he could create a concept based around pop up style dinners. Next up, was creating his own successful catering company, Avant-Garde Experience Catering. Thereafter, Napa Valley came calling and led Drahos to a life as Executive Chef for a new concept restaurant for a few years. Although life seemed to be going exactly as envisioned as a leading Executive Chef, one thing was missing: home. Once making the decision to return to the Central Coast; he knew that setting roots at Foremost as Executive Chef would compliment with his philosophy centered around the use of fair-trade and farm-to-table ingredients.
Chef Thomas ethics paired with his culinary expertise have been featured in publications such as Forbes, Sunset, Napa Valley Life, New Times, The Tribune, Paso Robles Press, Food and Wine, and Chef Works just to name a few!
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.
The Wine Bar & 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.
The Bubble Bar-Coming Soon
Enjoy bubbles from our special menu while you taste through the amazing raw dishes Chef Thomas creates from locally sourced ingredients.
SLO’s Foremost Wine Co. embraces farm-to-table philosophy
– San 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
Foremost offers four unique event spaces, promising a great fit for your next gathering! Choose from the Front Lounge, Private Dining Room, Main Dining Room, or Full Restaurant Buyout.
Click an item in the gallery for specific space photos and info, or use the download link to view full information and rates.
Let Foremost Wine Co. cater your next celebration! Our seasonal menu options allow guests to customize their experience to best fit their vision for any event. We have an experienced staff that provides a full service experience, including set-up and clean-up. Foremost Wine Co. catering also offers additional rental services. Please call or email for more details!
Tues – Sat 5pm to 6:30pm
in the lounge and at the wine bar
Tues – Saturday 5pm to 9pm
Closed Sundays & Mondays
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Gift Cards Now Available!
Purchase over the phone or in the restaurant.