Six Test Kitchen - Paso Robles

Six of us had dinner on the 10th juni. to say that there is an extraordinary experience would be an understatement! from the time they go to the restaurant until they go, they feel special. small but beautifully decorated, the kitchen seats only 12 people and has only once per night service. a highlight is to see the chef and sous chefs who design every culinary joy – it is an art. all 11 courses were exceptional! my son ordered a red wine for 5 of our members; I decided to cry for the weeping of 5. I believe in the end that most of the thoughts were that the weeping flight would have been the better choice, as each rehearsal of the curse is bound to a certain court. highly recommended; we will return! I think it was regrettable that marilyn w’s rating on 12/30/21 was not treated with a phone call instead of a Yelp review.

That was a wonderful experience. the service was on point, inconspicuous and well coordinated. the food was wonderful when I look, I want to eat that I could not (or could not! I want to make myself. let me tell them there is no way that I would be able to do something about it! I guess I just have to make plans to come back here. the chef obviously loves what he does. I'm so glad I could dinate here.

We had a delicious dinner in six test kitchen. from the chic dinners we had, that was one of the tops. We enjoyed the fact that none of the dishes would be that we were between the number of ingredients, the art and wise, how everything is prepared with techniques that I had no warning was possible, and then the attention to detail on. every single element was carefully placed on the plate and I loved that the open kitchen we observe as she plate everything. I was impressed how clean the kitchen was, as well as how coordinated the cooks were. everything was so quiet and tidy. it was also wonderful to hear how they use all parts of the animals they receive, and how fresh everything is (the lamb was delivered 2 hours after the slaughter, for example. the whole sweet was super fresh and delicious. also the plates and utensils used were funny, locally designed and often adapted to the textures of the food. we arrived for the 6:30 seats and learned that half of the 12 seats were occupied by people who arrived at 18 o'clock. it was nice to get a premonition of what we would eat a bit. we made the wee pairing, and I am glad that we have taken a lyft, because we also felt the wee when we were gone with food (all wee was delicious and I enjoyed tasting weeping that I did not order myself. the host was beautiful, friendly and knowledgeable both on eating and on the wine. There was a lamb and escape theme for the night and these were our favourite dishes. Maybe our favorite was the spade. the lamb neck with brooms, yogurt and mint was a combination of the favorites of my wife, so no surprise was her favorite. the broccolini with hit gouda was a big hit. we thought we would try to beat gouda himself until they described the 12-step process to make her (I probably won't do that! and the jasmin reis koji eis was also delicious. we stayed a bit and talked to the chefs. it is always nice to feel more intimate with the restaurant and I loved hanging around to know the guests and make us feel special. pacing was both fast and pleasant. I didn't feel we were waiting here and I didn't feel rushed. a very delicious meal and we can not wait to go back.

Was given this opportunity as a gift from our daughter. It was AWESOME! Food pairings with wine were perfect. Excellent chef and staff. Counter seating was cool. Got it interact with other diners and chef/staff. Highly recommend if you can afford.

It's very small, a total of 12 seats. Everyone sits at what is essentially a bar facing the open kitchen. Two seatings a night spaced 30 mins apart.There is no serving staff, the chefs preparing your food are the ones who serve it to you. The only other member of staff is the beverage director.The menu is LONG, so the pacing is quick. The service is ~2.5 hours all told, and they squeeze a lot into that time. Courses are also appropriately portioned to this time frame.The menu is focused on local ingredients and is executed exceptionally well.The wine pairings were thoughtful, though perhaps unconventional. I liked this, but there were several wines that leaned toward the style of natural wines, so you get some crazy profiles hitting you. That said, the wines were paired exceptionally well to the plates.Personal highlights:Caviar and trout over buttermilk pancottaDuck breast with braised radicchio and cara cara orangesFishbone custard (Chawan Mushi)I also quite liked the interactions and discussions afforded by the setup, it's very intimate and personal.Here's the full menu we had: Oyster, Nuoc Cham, CilantroRockfish, Futsu Squash, Shiso, LimeDuck Liver, Quince, Walnut Kaluga Caviar, Smoked Trout, Buttermilk Hamachi, Kiwi, Avocado, Chili Chawan Mushi, Bacon, Turnip, Mushroom Charred Brassicas, Cheddar Fondue, Beef Fat Black Cod, Maitake, Cabbage, Cauliflower Roast Duck, Raddichio, Citrus, Hazelnut Dry-Aged Beef, Sunchoke, Onion, Black Truffle White Chocolate, Grapefruit, Olive Oil Rice Koji Ice Cream, Strawberry, Macadamia Passion Fruit Pate de FruitBayleaf Salted CaramelPeanut Butter and Dark Chocolate TruffleAnd the wines:Ponson Extra Brut, Champagne, France, NVLuis Rodriguez Treixadura/Godello, Ribeiro, Spain, 2017Joy Fantastic Chardonnay, Santa Rita Hills, 2019Foradori Teroldego, Trentino, Italy, 2019Bernard Burgaud Syrah, Coe Rotie, France 2018Pianora Sweet Vermouth, Lombardia, Italy, NV