Thomas Hill Organics located in downtown Paso Robles is a market-bistro and wine bar dedicated to serving organic produce from their farm and highlighting unique wines from the Central Coast.
The menu changes weekly depending on the season and the availability of ingredients . The owners and the chef work with local providers for most of their needs. The fish dishes are fresh from local fisheries and their bread is made exclusively by in-town bakers who are celebrated artisans of their trade.
Three years ago owners Joe and Debbie Thomas moved to Paso Robles to start an organic farm. They started CSA (Community Supported Agriculture ) and has spread by word of mouth. Their amazing farm is located on the east hills of Paso Robles amongst the vineyards. The Farm is true to its name and is family owned and operated. The farm’s 10 acres of organically grown fruit , vegetables and nuts provide the restaurant with fresh organic produce who’s flavors explode in every bite of their dishes.
We found young , talented Chef Julie Simon busy in the kitchen creating wonderful fresh dishes. Chef Julie was born in Paris, France. At the age of twelve, her family moved to the southwest of France where they opened a bar and restaurant. Food brought her family together to cook, eat, laugh and share stories. After embarking on a path to study Law, Julie realized that her true passion was for cooking . She was inspired by her experiences growing-up around the family kitchen and table, she arrived in California to begin her culinary career. She has worked at Windows on the Water in Morro Bay with Pandee Pearson as well as The Park Restaurant in San Luis Obispo with Meagan Loring. Tasting her dishes was an experience that we will soon not forget.
Grilled Kali short rib, Tangerine , Mango , Avocado , greens, coconut – keffir reduction and nuts
Our first plate being the Grilled Kali short rib was tender yet salty and sweet at the same time. The combination of flavors from the reduction all melded together for a delightful, colorful and healthy salad. Using only fresh organic produce, Chef Julie, reminded us that using the best and freshest ingredients does make for an extraordinary burst of flavors in all the dishes that were yet to come.
This salad was indeed our favorite. The colors and delicate preparation and arrangement of the salad had us salivating. The Ahi melted in our mouth being perfectly prepared. The bright citrus notes from market citrus complemented the cool tender Persian cucumbers and sunflower sprouts. We were left begging for more. More was yet to come with a eye-popping stunning spring green pea salad.
Being a huge fan of fresh organic produce, what could be better than early spring peas. The verdant green almost bounded off the plate. The light yellow saffron in the fresh homemade ricotta made the dish look like an artist palette. Our palates refreshed and tantalized with each
Vietnamese PorkBelly, pickled purple haze carrots , Jalapeno and red onions, Cilantro , Avocado , and Aioli field green saladThis sandwich was noted as one of their signature lunch dishes. Utilizing the fresh seasonal produce, Chef Julie delighted us again. The richness of the pork belly,was savory and well balanced with the spicy ingredients.
Owner Debbie Thomas and Chef Julie Simon provided a lunch that was probably one of the most fresh and creative we have seen in quite sometime. Chef Julie Simon is a young , talented Chef that has a long acclaimed career in front for here. For more information on Thomas Hill Organics please visit http://www.Thomashillorganics.com