I was fortunate enough to meet Alex Villicana several years ago on one of my first visits to Paso Robles. What struck me then was that I thoroughly enjoyed every wine on his tasting list. I've returned several times and have loved every wine of his I've tasted.
This man exudes passion. He's "been around the world two or three times" first with the military and then on a culinary adventure. Military food was "horrendous", so he'd often go AWOL with his buddies for good food. He loved to cook pancakes and barbeque for the barracks.
Because there are over 30 wines by the glass available on the menu, we were able to select a different glass of wine for each course. We sampled two whites, the Villa Tavernango Campo Blanco Pinot Grigio with its dry pear and citrus flavors and minerality, and the San Felice Tenuta Perolla Vermentino and Sauvignon blend with tastes of green apple and lime.
I hadn't planned on having a second entrée, but just when I was trying to figure how I could squeeze in a bite of dessert, Nick presented seared big eye tuna nestled on a spaghetti squash bed with cucumber salad and yuzu caviar on top. The plating was exquisite and the tuna scrumptious.
Gazpacho, a cold and very flavorful soup, was our first item to be prepared. Not only is this a healthy soup for the new year, but the color and nuances of different vegetables along with the garlic, olive oil and red wine vinegar, made this a delicious and light first course.