17 Jun Please The Palate Pick of the Week: Serious Food and Playful Vibes at In Bloom in Paso Robles
Sometimes you just have to take yourself to dinner and that is what I did this past week. I was traveling to Paso Robles for work, a mix of interviews with winemakers for the Slow Wine 2024 Guide, and for judging at the Central Coast Wine Competition. On Tuesday night, after completing 8 interviews and before starting the judging, I took myself out to dinner. And what a delicious dinner! That is why dining at In Bloom is the Please The Palate pick of the week.
In Bloom opened in 2022. Owners Chris & Nicole Haisma had regularly visited Paso Robles over the years. Chris had worked in the restaurant industry in Southern California and then in Chicago. He and Nicole were initially planning to open a restaurant in Paso and split their time between cities. But instead, they stayed in Paso Robles full-time.
In Bloom is a vegetable-driven restaurant that celebrates the fresh Paso Roble’s food and wine culture. They collaborate with local farms and purveyors and change the menu multiple times each week based on what Chef Kenny Seliger finds in the markets.
The restaurant is bright and cheerful with large glass doors in the front that are open, letting the fresh air blow in. There is seating along the bar as well as a small patio.
In Bloom may have been open only a year but they have already been recognized in the Michelin Guide. I was not sure I would be able to get a reservation at the last minute but thought I would try to get a seat at the bar. But, lucky me, there was a cancellation, and I got a table.
The seasonal menu is a la carte, and the dishes are best shared. But they also offer a tasting menu. Of course, that is what I chose. As a single diner, I would rather be served a 6-course tasting menu of the Chef’s choice than to only be able to pick 2, maybe 3 items off the menu.
After a day of tasting wines, I opted out of a wine pairing. Instead, I ordered a glass, or two, of Cremant de Bourgogne, to take me through the 6-course meal. I also enjoyed a glass of Fulldraw RD2 with the meat course.
Cavia Cannoli with creme fraiche mousse and green onion powder
Carrot Garden with roasted carrot, shaved raw carrot, carrot aioli, and carrot soil
Bread Service
Carrot E Pepe with carrot juice cavatelli, carrot sugo, and black pepper fonduta
Kuroge Wagyu Beef with grilled artichoke, juniper demi, and pea puree
Captain Crunch Ice Cream with sea salt caramel and cookie crumble
Vanilla Custard with blueberry and savory trail mix
I thoroughly enjoyed taking myself out to dinner!
In Bloom Paso Robles
1845 Spring St, Paso Robles