16 Dec Please The Palate Pick of the Week: Dining at SOMM’s Kitchen in Paso Robles

Every time I visit Paso Robles, I walk by a corner off of the main square with a window full of empty wine bottles that catch my eye. I was intrigued and learned it was Somm’s Kitchen, a restaurant owned by sommelier Ian Adamo. However, it was not easy to get a reservation. So, I planned well in advance, set a date, made a reservation, and this past week, I finally ate at Somm’s Kitchen. And without a doubt, Dining at Somm’s Kitchen in Paso Robles is the Please The Palate pick of the week.

Ian Adamo is the owner, chef, sommelier, server, and Maître d’ of Somm’s Kitchen. His career started in New York where he worked at top restaurants including Le Cirque and Le Grenouille and also worked at the James Beard award-winning Lampreia Restaurant in Seattle. Ian has judged wine competitions in Hong Kong, taught wine workshops at Cambridge University, been a guest Somm in Paris, and more. Ian opened Somm’s Kitchen in Paso Robles eight years ago as a way to share his passion for wine and food.

Somm’s Kitchen is a special experience. It felt like being inside Ian’s home. A large curved granite counter with 16 seats around it fills the room. From behind the counter, Ian welcomes the nightly group of guests. His energy, passion, and knowledge are infectious and the intimate setting gives a communal sense. Ian welcomed everyone and after telling us a bit about himself, he introduced everyone seated around the counter. Some of us were first-timers, like me, and others were repeat diners. My dining companion for the evening was Neeta Mittal, owner of LXV Wines.

Ian spoke about wine, as well as about texture, acidity, and taste. He explained that he would be taking us through a journey of wines, starting with highly acidic wines and moving towards bigger tannic wines. Ian sources wines directly from wineries and collects wines on his travels. He has amazing access to exceptional wines, some of which are difficult to obtain and they get shared with guests dining at Somm’s Kitchen. We would have local wines and international wines. We would have young wines and older wines. And we would have some very special bottles of wines that Ian willingly shared. Throughout the evening, we enjoyed 15 different wines, ranging from Champagne/Sparkling wine to Rhone whites and reds to Italian and domestic Nebbiolo to a Cabernet Sauvignon from LXV.

To pair with the wines, Ian prepared six courses. For each dish, which he made himself, he described the dish, plated it, and then served one plate per two people. Each delicious dish was unique in its inspiration. Every evening, the menu is different, and for my experience at Somm’s Kitchen, this is what I enjoyed:

We started the night with Lone Madrone off-dry Riesling to wet the palate.

Dish: Truffle celeriac and crab meat – the generous portion of crab meat was so fresh, and while I would not normally think of pairing crab and truffles, it really worked, especially when matched with the sparkling wines.

Wines: 

Roederer Estate Sparkling Wine

Louis Roederer Champagne

Champagne Krug 2008

Dish: Seabass from Denmark wrapped and steamed in bamboo and served on a bed of shitake mushrooms – the flavors were so delicate and simple, allowing the acidity and texture of the white wines to shine.

Wines:

Absolution The Balance 2022 White Blend, Michaud Vineyard, Chalone AVA

Chateau de Beaucastel Châteauneuf du Pape Blanc 2010

Dish: Inspired by the top layer in onion soup, this was melted Blumenkäse, a Swiss cheese aged underground for six months. Ian soaked the cheese in onion soup before melting it on a cedar plank. There is nothing bad about eating a dish of just melted cheese.

Wines:

Gaja 2018 Dagromis Barolo

Pelletiere Estate Nebbiolo Riserva, Willow Creek District, Paso Robles

Dish: Tomato soup made from roasted, smoked, and juiced tomatoes. No cream or butter in the soup and yet it was still so velvety and rich.

Wines:

Pandora 2001 Grenache, Alban Vineyards, Edna Valley

Booker 2020 Ripper Grenache, Paso Robles

Fulldraw 2019 Hard Point Grenache, Paso Robles

Dish: Filet of prime beef from Colorado, sous vide for 32 hours and served with sous vide Peruvian red peppers.

Wines: 

LXV Meso 2019 Cabernet Sauvignon, Paso Robles

Caelesta 2019 Block 6 Syrah, Tempelton Gap, Paso Robles

Linne Calado Zobeto 2018 Dizziness of Freedom (64% Syrah, 36% Grenache), Willow Creek District, Paso Robles

Dilecta 2018 Unorthodox (58% Syrah Piazza Bellavista Vineyard, 42% Petit Verdot Brecon Vineyard), Central Coast

Dish: Dates stuffed with mascarpone

Dish: Doughnuts made with almond flour and tapioca flour soaked in eggnog and topped with strawberry and rhubarb were a perfect way to end the meal.

Ian’s knowledge and passion, the communal feeling sitting around the Chef’s counter, the beautifully presented and flavorful food, and the special variety of wines make dining at Somm’s Kitchen a special experience. And what is all the more unique, is that while Ian may repeat dishes, each menu is distinctive. Every night Ian creates a different menu with different wines. And no matter how many times you return to Somm’s Kitchen, you will have a different food and wine experience. And to top it off, all of this is just $145. It is an amazing value for an extraordinary experience.

Somm’s Kitchen is open for dinner Thursday through Sunday. There is one seating at 6pm for dinner and at the current time, reservations are available for two or more months out. So, next time you are planning a trip to Paso Robles, plan early and make a reservation at Somm’s Kitchen. It will definitely please your palate!