SloCo Pasty Co [San Luis Obispo]
Last stop on the April 2012 home stretch of the drive up from LA: San Luis Obispo to check out SloCo Pasty Company.
A few months before, I’d fallen hard for Tempe’s Cornish Pasty Co in Arizona and was on the look-out for something closer to home. Google pointed me here, and a check of the online menu looked very similar to the specialties in Tempe with similar additions of local flavors. Onsite, I asked where the owners acquired their love for these Cornish handpies and learned they’d met at ASU in Tempe. Bingo!
I ordered The Oggy, served with a side of red wine gravy, just like in Tempe. One subtle difference is that the gravy has more red wine fruit expression here and the herbal tones are less dominant. The beef, rutabaga, onion, potato, and rosemary filling tasted much the same. The pastry was a bit firmer and more buttery tasting here.
This cross-section view shows the cubes of steak in the filling more clearly. Delicious through and through.
The broccoli slaw added a lighter balance to my dinner. A little sesame nuttiness and a touch sweet from dried cranberries, this was welcome at the end of a meat-laden day.
With daily beer specials, I was sorry that I had to get back on the road and couldn’t kick back. I inquired about taking home a pasty filled with Santa Maria style tri tip, but they were sold out. Just means I need to return sooner rather than later.
SloCo Pasty Company
1032 Chorro St
San Luis Obispo, CA 93401
I like it a lot. Cornish pasties are not available fresh in the Bay Area, so these are the nearest good ones I've found. I like the local ingredient flair. There's some sidewalk seating in front, so maybe the pooch can join you. And it has nice restrooms.
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Passing through again Thursday morning, I hung out until SloCo opened at 11:30am to have a quick bite. Monday thru Friday, it offers $7.50 lunch special with a choice of two options from the wee-pasty (smaller size), salad or soup menu. I picked the small chicken pot pie and the vineyard & orchard salad.
Once again, these folks know how to make salad. Spinach, red grapes, toasted slivered almonds, and feta cheese tossed with balsamic vinaigrette and topped with Granny Smith apple slices -- not overdressed, very fresh ingredients, and just the right proportions.
While I'm not usually a fan of white meat chicken, the big chunks of chicken breast were tender, succulent and well-seasoned. Diced potatoes, carrots, onions, celery, and peas retained texture and distinct fresh flavor, not overcooked to oblivion. Encased in the wonderful buttery pastry, and dipping each bite in the brown gravy, this pasty was another winner in my book.
The lunch pasty and salad combo was more than I could eat, and I'd make this a regular lunch stop if I worked nearby. I only wish that I could have indulged in a brew!
I bought two full-sized, par-baked pasties to take home with me. Once again the tri-tip one was sold out! The pasties need 20 minutes of baking time to finish cooking at home. The Aporkrodite's filled with most chunks of pork loin combined with feta, cream cheese, gorgonzola, bacon, and chives. We liked the smoky flavor contributed by the bacon but not the hard texture of the bits. Accompanied with gorgonzola cream sauce, this pasty is delectable, but decadently rich with the full-on cheese treatment. I was glad I shared this one.