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Ever since I moved to SLO County in 1996, locals have told me how much they love chef Ian McPhee. Their food love affair began with his first restaurant in Cambria named Ian’s, and his followers remained loyal when he relocated to Templeton as McPhee’s. With his popular restaurant an easy drive from Paso Robles wine country, locals competed with wine aficionados and tourists who filled every seat and bar stool in the house. They converged there to feast on beef, pork, fowl, or seafood, and wash down those generous meals with local wines chosen from the excellent wine list at McPhee’s.
I’ve experienced great food and wine pairings at McPhee’s that seemed a match created in heaven’s kitchen. Yet, like others living south of Cuesta Grade, I lamented that I couldn’t visit as often as I liked. It’s a long climb over the Cuesta Grade to get there, enjoy a feast with fine wines and then have to drive back. Food lovers’ prayers have been answered since McPhee cloned his Templeton restaurant in Avila Beach. Now he’s got all the bases covered with his new restaurant only minutes away from the South County wine regions.
The chef told me he toyed with the idea
of another McPhee’s over the years. But it wasn’t until he struck a deal with local entrepreneur Rob Rossi that he decided to bring it to fruition.
“We’re trying to provide people the feeling of comfort we have in Templeton. We brought in the same finishing guy to recreate the McPhee look,” he explained. “We’re not trying to be different and I think people are comfortable with that.” Rossi not only asked McPhee to take over the restaurant, he made him food and beverage director for the entire golf course.
Soon, the new building at the golf resort will provide the snack bar and lunch service. And if demand grows, McPhee’s restaurant will begin offering lunches this summer. They also offer wedding services in their beautiful locale beside the Pacific Ocean. McPhee is already working with Archie McLaren on dining events for the Central Coast Wine Classic this coming July. McLaren invited McPhee to be one of the star chefs at the prestigious Hearst Castle dinner this summer.
From the first moment I walked into the new restaurant, formerly Mulligan’s and the Cove at the Avila Beach Golf Resort, it was clearly a clone of McPhee’s original. Everything from the menu and the wine list to the tablecloths and friendly service gave it that comfortable vibe that has made McPhee’s the local favorite it has always been.
My husband Dan and I began dinner with the grilled artichoke with chipotle mayonnaise, irresistible to the last, tender leaf. We also shared the delicious ruby grapefruit and butter lettuce salad with Point Reyes bleu cheese, spicy nuts, and Port wine vinaigrette, starters ranging from $7.95 to $14.95.