Guest Post By – Adam Montiel
January is here, and while most people are packing up their holiday decorations and fighting off the winter blues, San Luis Obispo is just getting started with one of the tastiest traditions of the year – SLO Restaurant Month. For food lovers like me, this is pure heaven, and it’s happening all month long.
Here’s the deal: some of the best restaurants across SLO are rolling out creative dishes, prix fixe menus, and special pairings that showcase what makes our local food scene so unique. It’s the perfect excuse to try somewhere new, support our incredible local spots, or just give your taste buds a well-deserved treat after all those holiday leftovers.
Beyond the Plate
But I’ll be honest: as much as I love the food (and I do love the food), it’s the stories that grab me. The hearts behind the paths that led this dish to your plate – that’s what makes the meal that much richer and the experience that much sweeter. And trust me, the stories behind SLO Restaurant Month are incredible.
Take Sean Corpuel from Cool Cat Café – he’s not just serving up some of the best burgers in town. This guy is juggling his SLO and Pismo locations while rebuilding after the Lahaina fires completely destroyed his Maui restaurant. Not only that, but he and his team became the first restaurant to reopen their doors in Maui after the devastation – a true symbol of resilience and heart.
From Underground Pies to Elevated Dining
Or how about Ben Arrona from Benny’s Pizza Palace & Social Club? During COVID, he took his Detroit-style pizza concept underground, slinging pies before opening his own palace of flavor and fun. Now Benny’s is a local treasure, and his SLO Restaurant Month deal will have you rethinking everything you thought you knew about pizza.
And then there’s Chef Ryan Fancher. His resume includes heavyweights like The French Laundry and Per Se, but he’s brought his world-class expertise to SLO, elevating the game with Hotel SLO’s culinary gems like Ox & Anchor and Piadina. His SLO Restaurant Month special – a 6 oz. filet mignon with crispy frites and a bordelaise made with Herman Story’s ‘Bolt Cutter’ wine – it’s just one example of how he’s redefining elevateds dining in SLO.
Behind every plate is a person with a story, and it’s those stories that make the flavors that much richer and the experience that much more unforgettable. Those are just a few of the many touching and inspiring stories behind the restaurants participating in SLO Restaurant Month. Every visit is a chance to savor not just the food but the passion and creativity of the people who make it all happen.
A huge thank you to the City of San Luis Obispo for championing this incredible event and for helping our local food scene thrive. I’m so proud to partner with the city to tell these stories and highlight the magic behind the menus.
Throughout the month, I’ll be diving deep into these stories on Up+Adam. You’ll hear from the chefs behind the magic, the owners who keep these places alive, and maybe even get some insider tips on what to order. It’s not just about the food; it’s about the passion, creativity, and community that make SLO’s dining scene one of a kind.
So, whether you’re a self-proclaimed foodie or someone who just appreciates a damn good burger, SLO Restaurant Month has something for you. Check out the participating restaurants, plan your food tour, and make it a point to support local. And hey, while you’re at it, let me know what your favorites are – I’m always down to add to my list.
Cheers to the magic of SLO Restaurant Month, where every bite tells a story, and every visit makes a difference.
