Carol w/ owner Debbie Thomas (left) and Chef Julie Simon

During our visit to the Paso Robles wine country, we had the pleasure of dining at the Thomas Hill Organics Market Bistro and Wine Bar.

Owners, Joe and Debbie Thomas have an organic farm which feeds their restaurant with organically grown, unique, heirloom varieties of fruit, vegetables and nuts.  They also work with local providers for local, organic, grass and well fed livestock for beef, lamb, and free range organic poultry.

Their fish is from local fisheries, and their bread is made exclusively by in-town bakers who are celebrated artisans in their own right.  And lastly, as you might guess, Thomas Hill Organics Market Bistro and Wine Bar features unique wines from the Paso Robles, and Central Coast region.

Chef Julie Simon hails from Paris, France where she grew up in her parents restaurant and learned that nothing can bring folks together to laugh, love, eat, and share stories like good food.  Her belief in nurturing strong relationships with local ranchers, winemakers, artisans and purveyors brings her back to the values she grew up with in France: good food builds good community.

Note: Click on photographs for large view and available slide show.

Our dining experience took place in very unique courtyard with billowing sails overhead, romantic twinkle-lights aplenty, and the wondrous smells of the wood-burning fireplace baking thin-crust pizzas and other Thomas Hill delicacies.

We started our meal with Thin Crust Carrot Pizza (beluga lentils, sriracha, toasted cashews, coconut cream, cilantro, pomegranate seeds, watermelon, and crème fraîche).  Wow!  Very, very unique, and perhaps the best pizza ever!

For our salad we shared Thomas Hill Organics Apples & Avocado Salad (watercress, red quinoa, feta cheese, flax seeds, meyer lemon vinaigrette). Again, unbelievable.  We have become huge fans of quinoa.

For our main entrées, Carol enjoyed Braised PC Cattle Short Ribs (creamy celery root polenta, crimini mushrooms, arugula and pozo tomme salad, italian salsa verde), while I was seduced by Oven Roasted Local Petrole Sole (roasted fingerling potatoes, marinated green shell mussels & baby octopus in saffron broth, arugula, fried capers, castelvetrano olive salsa verde).  I can’t even begin to describe the gastronomical ecstasy brought about by each and every bite of our entrées.  Pure magic!

 I can’t even begin to describe the gastronomical ecstasy brought about by each and every bite.  Pure magic!

To complete our journey, for our dessert we experienced house-made Olive Oil Cake.  Moist. Rich. Decadent. Delightful. I’ve never experienced olive oil cake, but I can assure you, I want more!

When you find yourself experiencing the Paso Robles wine country, you most certainly must put the Thomas Hill Organics Market Bistro and Wine Bar on your list of dining options.  The people are friendly, the ambiance romantic, and most of all, we’re gaga about the cuisine.

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Disclosure: our dining experience was provided by the fine folks at Thomas Hill Organics Market Bistro and Wine Bar.  Thanks!  It was superb!