Koberl at Blue – SLO


Chef Erich Koberl
As a food writer, I feel the need to celebrate special occasions at only the best of food establishments. I leave nothing to chance and try the businesses several times before settling on them to spend my distinctive events. My favorite is Koberl at Blue in San Luis Obispo which features wine country cuisine with a European aptitude. Each menu item has been created to pair nicely with a fine glass of wine.  As a group of four, celebrating a milestone birthday, we drank and ate our way through this inventive and exquisite menu. This culinary shrine to perfection gets my vote every time I need to share in a momentous occasion. They have never disappointed.

First, we ordered oysters on the half shell with a bottle of Veuve Clicquot Ponsardin, Reims from France. The oysters were freshly shucked and served with red chili mignonette and a tangy tomato horseradish sauce. Impeccable in every way, and so virtuous we ordered another round. I coveted the Seared Sea Scallops with artichoke duxelle, bacon brown butter and radish sprouts. The scallops were perfectly prepared and the subtle flavors came shining through. 

Koberl at Blue is true California fine dining for those who want to spoil themselves with epicurean delights. Erik the chef and owner follows the local, fresh produce and proteins to create traditional yet inventive masterpieces. Be confident that this is a sophisticated choice for dinner where you will never be disappointed. We moved on to a bottle of Grgich Cabernet Sauvignon.

Next, we ordered two preparations of the snow crab chinois, a treat of three crab claws stuffed with crispy crab and swimming in a cream of ginger, garlic, and cilantro. Everyone was very impressed I was smart enough to make sure we all had a claw.


We shared the Hoisin marinated chicken lettuce wrap, with several fresh butter lettuce leafs are used as a taco that you stuff with chicken, toasted peanuts and soy wasabi. Amazing and something I always look forward too. We also shared a shredded pork cohiba wrap with black beans, soaked with Cuban flavor

Banana Foster
The special was petrole sole done picatta style with lemon cream sauce and capers, baby broccoli and fingerling potatoes. It was like swimming in a warm sea of pleasure for my taste buds. Gary ordered the sautéed duck breast and confit of duck with
spring vegetable and yukon gold hash with apple wood smoked bacon, goat cheese,
rainbow chard, and a port blackberry sauce.  Our friends both had the Herb Roasted Halibut with wild 
mushroom ravioli, sautéed spinach, a basil vermouth sauce and melted tomatoes they were very pleased.

Chocolate Lava Cake
After the chef made a dessert of Chocolate Lava Cake with raspberry coulis, and crème anglaise, it was creamy, sweet precision. Gary went crazy for the Bananas Foster Napoleon with vanilla bean ice cream. Overall a spectacular meal you can count on when it is a special occasion (even if that occasion is that you are hungry).

Koberl at Blue is located in the historic J.P. Andrews Building at 998 Monterey in downtown San Luis Obispo call them at (805) 783-1135. Dinner is served
7 days a week from 5:00 pm to 10:00 pm.