Theory of Evolution

Theory Of Evolution – John Shakley, Tolosa Concierge

When I set up my first apartment, at seventeen, after pouring Clorox over my new 501’s and then running them through the washer with whites, I set about to do my first grocery shopping.

Upstate New York was never a culinary destination (North of the C.I. A. in Hyde Park that is) and I set about to mimic what I had been fed at home.  The well balanced plate, consisted of : meat(minute steak), mashed potatoes(dehydrated of course), a canned vegetable and a big desert.  Now, you can “dress this up” in different ways, but basically, the formula remained.

Then, sometime in the seventies, after our Julia Child obsession, chefs and restaurateurs began to “evolve”.  This happens when people begin to show “curiosity”, which is a phenomena that tends to upset the masses.  After all, Julia Child was responsible for “popularizing” not inventing !

No where locally, can I see more curiosity exhibited than at our new bistro “Luna Red”, executed beautifully by Chef Shaun Behrens.

Let’s start with the atmosphere which is “peaceful” for some reason.  I was unsure if it was a time trip on my part or if I was really in a tea parlor in Saigon or in a Japanese geisha house.

Then there’s the menu.  How else, or who else could divide the headers of the Tapas menu as: Raw, Fresh, Crispy, Hot, Fire.  Roasted beets, dolmades, arancini balls, duck crepes, spicy lamb kofta - -  and here’s one from upstate New York-“Cheesy Mac” !

Entrees are more familiar.  Short ribs, free range chicken, pan fried Idaho Trout – but of course all done with a creative twist.  Case in point: the skirt steak is Arrachera roast fingerling-pepper salad with watercress chimichurri !

A great wine list as well, but for the most part, our familiar Central Coast.  I’m glad Robin didn’t “evolve” too far with this !

A great experience – try it soon!