Good eats are just around the corner
The Corner View restaurant in downtown SLO serves a fabulous array of cuisine from the four corners of the globe.
By Kathy Marcks Hardesty
If you asked me to name my favorite ethnic cuisine, I’d tell you I love good food no matter where it originates. That’s why I thoroughly enjoyed an opportunity to taste an array of appetizers from a worldly menu that included: sashimi style, seared ahi, crusted with sesame seeds and a good, crunchy Asian slaw ($12.95); a crunchy quesadilla with roasted Maple Farms duck, gruyere cheese, and fire-roasted pasilla peppers with a wonderful, chunky guacamole ($11.94); a grilled, ground lamb skewer served with housemade hummus and tzatziki (yogurt, cucumber and garlic dip); a grilled artichoke with chipotle lime mayo sauce ($6.95); and I enjoyed every bite.
If you’re wondering where I could possibly find such an array of eclectic dishes on one menu, I’ll confess I was surprised. It was all very well done by chef Matthew “Matt” Beckett of Corner View restaurant in SLO.
The Corner View, a favorite of local foodies and travelers, has survived the recession that’s caused several restaurants to fail. I credit the Carpenters for continually improving their restaurant over the past seven years since they opened their doors. And they have always been responsive to the requests of their regular clientele. During a recent interview, the Carpenters credited their new chef Matt Beckett for his menu of fresh seasonal foods, and his support of local farms.
When I sat down to talk with the trio, Patty noted that Beckett’s menu and specials have continued to draw new customers. “It was a real opportunity for us when Matt showed up; he opened our eyes. He’s got Canyon Ranch Farms, a Cayucos grower that farms organically (although they’re not certified), growing specialty produce for us. We’re changing our menu but not too fast. We have a lot of regulars who don’t like to see their favorite dishes taken off the menu.” That’s typical in most neighborhood style restaurants; fortunately, Beckett can introduce his creative new entrées on the specials board. Bill pointed out: “We’re not Blue or the fanciest restaurant in town. We’re the place where people can get a good meal that’s affordable. Now that we have Matt, we have the capacity to do really good, quality food.”
Our sweet conclusion for that satisfying dinner was the housemade triple-berry crisp. A combination of blueberries, raspberries, and blackberries bound with tapioca with a crunchy oatmeal topping, vanilla ice cream, and raspberry sauce ($6.95), it’s a well made rendition of one of my favorite types of dessert. Beckett told me he makes nearly everything in-house, and the servers are upfront about anything not made by the chef. He particularly enjoys making Asian dishes, which give him an opportunity to be more creative: “The things I love about Asian foods are the umami, the chilies, the heat, and the curries; I’m really drawn to it. Besides that, it’s a healthier alternative to the usual foods.”
“We still want to be the best restaurant in SLO but we don’t want to change being a comfortable place where mom and dad can get a filet mignon or fish special with a glass of wine or a martini and the kids can get their favorites like mac and cheese,” Bill said.
You can reach New Times’ Cuisine columnist at khardesty@newtimesslo.com
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1010 Marsh Street • San Luis Obispo, CA 93401
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