The chefs at The Pita Pit stuff fresh white and wheat pitas with patrons' choice of more than a dozen toppings, 14 sauces, and four cheeses. Like placing sequins on a turtleneck, diners customize their pitas to taste, but the eatery's menu suggests premade configurations such as the spicy black-bean vegetarian pita with an array of garden greens and the prime-rib pita, which cossets taste buds with tender slices of beef. Sink herbivorous fangs into the falafel pita or give a coliseum-style thumbs-up to the chicken caesar pita filled with bacon and parmesan cheese. Any wrap can slip off its pita to seduce tongues in the form of a salad loaded with toppings such as hummus, cucumbers, and pineapple.
Amid views of coastal dunes, the Morro Bay Estuary, and Morro Rock, golfers drive, pitch, and putt their way through the nine-hole executive course at Sea Pines Golf Resort. As native wildlife such as waterfowl dwell among the fairways, guests tee off for the afternoon or warm up on the driving range, two putting greens, or dedicated chipping area. Those who prefer to ride a well-trained horse rather than break a bucking golf cart can board their own equine friend at Sea Pines' stables and roam the 8,000-acre Montaña de Oro State Park. In addition, Sea Pines Golf Resort offers overnight stays for humans at The Lodge, whose spacious rooms overlook Morro Bay and the golf course's manicured landscape.
At Tenth Street Basque Cafe, diners always receive the full attention of chef Dallas Holt. The Spanish-Basque-style café does not maintain a regular menu and only seats guests at 7 p.m. on Fridays and Saturdays and 6 p.m. on Sundays for a prix fixe dinner prepared by the chef. Chef Dallas typically winds palates up with tapas such as stuffed mushrooms or albacore fish cakes before regaling senses with a main course such as stone-oven-cooked whole salmon or his specialty, the chicken and sausage paella.