Marisol at The Cliffs
“Marisol” translates to "The Sun and the Sea" and no where is this more evident than through the flavors of the food. The menu at “Marisol” has been developed as a marriage of California Coastal Cuisine and Modern Latin Flavors. As the premier choice of Pismo Beach restaurants, all of the dishes at “Marisol” are prepared with a soulful touch by Chef de Cuisine Gregg Wangard, featuring produce from fields of local farmers, seafood fresh off the boats of local fishermen, and naturally raised meats and poultry. For the finest oceanfront dining experience, try our award-winning Pismo Beach California restaurant “Marisol at the Cliffs” for:
- Casual lunch dining Evening cocktails
- Happy hour appetizers
- Sunday Brunch
- Bar and outdoor patio, overlooking the pool and ocean
Meet the Chef
Chef de Cuisine Gregg Wangard
Growing up in the small town of Brandon, Wisconson, Chef Gregg Wangard developed an appreciation for farm-fresh ingredients and bountiful cuisine at an early age. Wangard realized his passion for food while working with his grandmother in the kitchen at family holidays. From the age of seven, Wangard helped his grandmother prepare feasts using the freshest vegetables and eggs.
Wangard began his culinary career washing dishes in a small café in his hometown where his older brother worked in the kitchen. He enjoyed the fast pace of the kitchen atmosphere and the use of simple yet flavorful ingredients. During his last year of high school, he shadowed a chef at The American Club in Kohler, Wis., and shortly thereafter accepted a three-year American Culinary Federation (ACF) accredited apprenticeship and began culinary arts classes at the Waukesha Technical College in Wis. The following winter, Wangard was asked to join an elite group of 12 students in an internship program at the Rosewood Caneel Bay Resort on the island of St. John in the U.S. Virgin Islands. Wangard spent the next three years apprenticing at The American Club in the summer and traveling to Caneel Bay to master the art of Caribbean cuisine in the winter. It was here that he met his match in the kitchen and in life, Kelly Wangard, who is now his wife and also an acclaimed culinarian who currently serves as executive chef for Lot 1224 Restaurant and Director of Food and Beverage for Loews Beverly Hills Hotel.
After finishing his apprenticeship, Wangard obtained a position as chef de cuisine of Cucina Restaurant in Kohler, Wis. and then moved to The Immigrant Room & Winery Bar at The American Club, the Midwest's only AAA Five Diamond property. During his two years at The Immigrant Room, Wangard made extensive use of the hotel's cheese locker, which housed more than 45 regional cheeses. Visits to local dairy farms and cheesemakers instilled in Wangard a fond appreciation for the meticulous technique used in making cheeses.
In late 2004, Wangard and his wife Kelly moved west for the opportunity to work with Loews Hotels. Taking the reigns in the kitchen in the newly opened Ocean and Vine Restaurant, Wangard brought a fresh approach to American cuisine to match the restaurant's casually elegant setting. He enjoyed weekly visits to the Santa Monica Farmer's Market to seek out the freshest ingredients and develop new menu items. Ocean and Vine's famed Fondue and High Society Cheese flight reflect his Wisconsin roots and his passion for cheese.
Today Wangard leads the culinary operations at Marisol, a new “Farm-to-Table” inspired restaurant at the Cliffs Resort, in Shell Beach, California. Wangard taps in to his childhood memories by using local ingredients creating a unique approach to farm to table cuisine for the central coast restaurant scene.
When he's not in the kitchen, Gregg can be found playing basketball tennis and following the Green Bay Packers. He has always searched for new ideas and ingredients in the field. Gregg and his wife Kelly live in Paso Robles with their daughter Elle and their dog Champagne.
Phone (800) 826-7827, (805) 773-5000
Sea Venture Restaurant and Lounge
SeaVenture Restaurant located on the beach in California’s Central Coast wine country, the third floor Restaurant allows you to take in breathtaking sunsets and panoramic beach and ocean views from large picture windows and outdoor decks. Chef Casey Walcott’s contemporary coastal cuisine is inspired by the surrounding local wine country. Our seasonal menu is prepared with locally farmed vegetables, premium pork and beef and the highest quality fish and seafood. All desserts are made in house from scratch.
Our micro climate produces excellent growing conditions for almost every varietal of wine. From the cool crispy chardonnays and classic pinot noirs of Edna Valley to the peppery zinfandels and bold cabernets of Paso Robles, there is something to please the most discerning palate to accompany your meal.
- Bar – 4pm-9pm
- Small Plates – 4:30pm-9pm
- Dinner – 5pm-9pm
- Bar – 4pm-9:30pm
- Small Plates – 4:30pm-9:30pm
- Dinner – 5pm-9:30pm
- Bar – 2pm-9:30pm
- Small Plates – 2pm-9:30pm
- Dinner – 5pm-9:30pm
- Breakfast and Lunch – 10am-2pm
- Bar – 10am-9pm
- Small Plates – 2pm-9pm
- Dinner – 5pm-9pm
Meet the Chef
Chef Everett "Casey" Walcott started humbly as a dishwasher at the celebrated Bistro Laurent in Paso Robles, California. At a time when new vineyards seemed to spring up by the minute, this young chef was captivated by the Central Coast's local wine country and farm-fresh take on classical culinary methods. After growing in skill and responsibility for wine country cuisine at the Bistro, his passion and creativity led him to hold key roles at various restaurants and entrepreneurial ventures in San Luis Obispo County. With impressive local industry knowledge and relationships, Chef Walcott channels his culinary talent into SeaVenture Hotel restaurant's seasonal and coastal inspired cuisine. "When I design a plate, I attempt to accentuate the kitchen's compassion for the diner's experience: from the quality of ingredients and presentation to the service and ambiance of the venue," states Walcott. When he is not delighting guests (and staff!) with his latest creation, you can find Walcott enjoying the company of his two children in his hometown of Paso Robles.
Gardens Restaurant at Sycamore Mineral Springs Resort, a favorite spot for locals as well as travelers, is situated in a beautiful garden setting in the Avila Valley. Savor the flavors of the award-winning contemporary coastal cuisine inspired by the surrounding local wine country.
Gardens Restaurant features California Coastal wine-country cuisine and showcases the bounty of local and organic farms, ranches and culinary artisans in the Central Coast area region. Chef Trester specializes in approachable and seasonally prepared cuisine featuring locally sourced, organic and/or pesticide-free produce.
Open Every Day for Breakfast, Lunch and Dinner
Monday - Thursday: 8:00 am - 2:00 pm and 4:00 - 9:00 pm
Friday - Sunday : 8:00 am - 9:00 pm
- Appetizers offered in our Bar Lounge and Terrace Patio: 4:00 - 9:00 pm
- Dinner: 5:00-9:00 pm daily
- Corkage fee waived for one bottle of local San Luis Obispo county wine grown in San Luis Obispo or Santa Barbara Counties (limit one bottle per table) - $15 corkage for each additional bottle of wine
- Reservations ~ (805) 595-7365
Awarded “The Most Romantic Restaurant in San Luis Obispo County”, the Gardens Restaurant invites you to delight your palate with our seasonally fresh and artfully prepared cuisine in an intimate setting. Our dining room overlooks our century old stone patio in a garden setting and can accommodate parties of up to 8 people.
Bar and Lounge
Our Bar and Lounge features a cozy fireplace and mahogany bar. Recently voted ‘Best Happy Hour Hot Spot’ by Central Coast Magazine, our lounge features unique cocktails and a local wine list that highlights wines from our world-class San Luis Obispo County region. Happy Hours, nightly events and specials are offered daily.
The Gardens Restaurant offers two beautiful outdoor patios. Our century-old stone patio outside of our dining room is in a secluded stone and garden setting and can seat up to 32 people. Our bar and lounge patio is open and bright and seats 10 people. With the beautiful weather the Avila Valley offers, our patios are open year-round and are equipped with outdoor heaters.
Meet the Chef
Chef de Cuisine Gregg Wangard
A native to Wisconsin, yet an ten-year resident of California, acclaimed culinarian, Chef Gregg Wangard knows how fortunate he is to live a life surrounded by the bounty of a farmland; and this kind of exposure is the perfect foundation for the seasonal, spontaneous cuisine he features at the Gardens of Avila. Chef Gregg artfully prepares every dish using the freshest ingredients grown right here in the garden of our own backyard, and from local and organic farms, ranches and fisheries; and his dedicated focus on incorporating these elements is the very essence of what makes the ever-changing menu at the Gardens of Avila so popular.
Phone: (800) 234-5831, (805) 595-7302, Fax (805) 595-4007
Apple Farm Restaurant & Bakery
The Apple Farm Restaurant & Bakery has been a favorite spot for decades for locals as well as the traveler on a weekend getaway. Our local farm to table cuisine, fresh pastries, and pies are world famous! If you enjoy the simple pleasures of a farmer's market, you will savor traditional favorites like turkey pot pie or biscuits and gravy. Or you can treat yourself to one of our specialty entrees including fresh local meats and seafood, followed by our signature dessert, the Hot Apple Dumpling all in the same atmosphere of wine country charm as our Inn. Our Winery of the Month Program features a local boutique winery. Our menus are changed seasonally and reflect the freshest local ingredients. Come taste what is new at the Apple Farm Restaurant in San Luis Obispo.
The Apple Farm Restaurant, located directly adjacent to the Apple Farm Inn, welcomes you from 7 a.m. to 9 p.m. daily. For dining reservations or more information about our restaurant, please call 1-805-544-6100!
View our menus online:
(NOTE: All of our menus listed on this website are subject to change without notice.)
The Apple Farm Restaurant - Fresh for all seasons, harvesting great food and lasting memories, right in your own backyard.
Meet the Chef
Chef de Cuisine Steven Smeets
Apple Farm Restaurant
Originally interested in gastronomy, Chef Steven Smeets’ cooking style has evolved into local sustainable produce and meats served simply and beautifully while staying true to their natural flavors. His description; “How a farmer would cook if they were a chef.”
Raised in Oregon, Chef Smeets found his appreciation for food at a young age. His first introduction came in Boy Scouts where he saw food as a way of life. He learned how to catch fresh fish, harvest wild berries and herbs, and cook peach cobbler in a cast iron pot over an open fire. As his interest grew, he would help his mother in the kitchen preparing vegetables for dinner. His family could see his love for cooking and gave him his first set of Miracle Blade knives at 15 years old. During his senior year of high school he joined his Home Economics culinary team where he and three of his classmates competed in the National ProStart Invitational.
Putting in countless hours of practice and preparation, their team won first place in the state of California and second place nationally. This earned him a culinary scholarship that led him to study at the California Culinary Academy in San Francisco. While in school he got his first job at AQUA which is a fine dining seafood restaurant downtown. After graduating culinary school, he went on to work at the Sir Francis Drake Hotel, Spruce, Bix, Betelnut and Nojo, gaining experience as a Banquet Cook and Line Cook as well as knowledge about fine cheeses and charcuterie, Chinese and Japanese cuisine. After relocating to the central coast, Chef Smeets was inspired by the surrounding rolling hills, wine country, farm land and all the region has to offer. He found his place at the Apple Farm where he transforms his inspiration into farm-to-table comfort cuisine.
In his spare time, Chef Smeets still enjoys competing in various cooking competitions. Most notable was winning the Boiling Point Competition hosted by US Foods and competing on an episode of the Food Network's Cutthroat Kitchen.
Phone: (800) 255-2040, (805) 544-2040