New Times / Cuisine

It's not the usual Irish pub

BY KATHY MARCKS HARDESTY

CHEERS Martin Beckett, the chef and general manager of The Kilt in Paso Robles (left) toasts the opening of the San Luis Obispo restaurant with his counterpart Chris Beckett. PHOTO BY STEVE E. MILLER

 On a warm July evening, my husband Dan and I drove to the new Kilt, the site of the defunct 1865 Restaurant on Monterey Street, to check out the new menu. Chris, sporting a manly kilt and chef’s jacket, greeted us at the door. I thought of William Wallace and his clansmen in Braveheart for whom one of the burger specialties is named. Sitting in the back section, near the new bar adjacent to the patio, we reflected on the old 1865 Restaurant. The original bar in the middle of the restaurant and the big wooden stairway over the kitchen still look the same. But it has been completely redecorated and there’s a different vibe: people are coming together for a good time and the ambiance is friendly and laid-back. Although it was early, there was a good-sized crowd enjoying frosty drafts and many were eating the luscious-looking Hearst Ranch burgers.

PHOTO BY STEVE E. MILLER

Several days later I returned, driven by my craving for one their delicious-looking Hearst Ranch burgers. They come in various guises from the Blarney stone and Frisco to the William Wallace and Black and Bleu. I met Red Zeppelin winemaker Stillman Brown there so we could discuss his upcoming Wet Zeppelin II, a five-day “winery party” that will kick off at the Kilt on August 11. I’ll give you the rest of the story in Cuisine next week. Stillman ordered the “award-winning chili” with beans and chunks of prime rib. It’s described as medium spicy but it could have been spicier for my taste. I loved the heavy topping of shredded cheddar and freshly chopped red onion; the combination was delicious. Donovan won an award for this chili, which he created using his secret spice mix.

PHOTO BY STEVE E. MILLER

The Kilt menu was created by Chris, his brother Martin Beckett who’s executive chef and general manager at the Paso Robles Kilt, Donovan and Troy. They collaborated to create one really good menu that’s served at both restaurants. A newer version of the menu will be available starting July 29 and includes some old favorites Chris created when he started nine years ago as their chef at Schooner’s Wharf in Cayucos (they sold it last year to concentrate on the Kilt). They’re adding: fish tacos with your choice of  grilled or battered and deep-fried halibut, plus cabbage, guacamole, and housemade salsa ($12); and sushi-grade ahi eggrolls with a cabbage blend and Thai dipping sauce ($14). 

Closer than Dublin The Kilt 1865 Monterey St. SLO, 543-5458

When I told an acquaintance from Nipomo about the Kilt, she said she and her husband had the prime rib sandwich at the Paso Roble’s Kilt and loved it so much, they drove back the following week to have it again. With their south county fans willing to make the hour drive to Paso, it’s much more convenient to enjoy the good food and good times now that the Kilt has come to SLO.

You can reach New Times’ Cuisine columnist at khardesty@newtimesslo.com