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.
Chef Giancarlo Cucumo grew up amid the "lean cuisine" of Bari, Italy, where he learned to cook fresh seafood, chop veggies, and drizzle olive oil at a young age. When Giancarlo arrived in Morro Bay after a long, globe-trotting culinary career, it was like returning to the climate of his homeland, right down to the ample fishing and fresh produce. It proved the perfect locale for Giancarlo's Ristorante Italiano Mediterraneo.
That Mediterranean background can be tasted throughout Giancarlo's menu: ravioli stuffed with sea bass and smothered in a brandy-tomato cream sauce; racks of lamb encrusted with herb-honey and roasted over an oak-wood fire, pizzas crispy from a stint inside a wood-burning oven. The dessert lineup, meanwhile, is dominated by cheesecakes, pastries, and gelato. The restaurant's open-kitchen layout also adds a touch of culinary theatre to the meal.
Dragon Pearl Tea is grown organically in a fashion similar to techniques used for thousands of years, sustaining the ancient traditions of tea farming and culture in the Fujian Mountians. No chemicals are ever used in growing and processesing the tea.
Committed to providing fresh pours, the winetenders of Gather Wine Bar uncork only 25 to 35 of their carefully curated central-coast wines each week. Knowledgeable staff can recommend a bottle for customers to pair with charcuterie plates, flatbread pizzas, and gourmet pub snacks such as bacon-wrapped dates. Alternatively, themed wine flights can provide a cross section of a single varietal or eclectic tastes from an array of vines. Live music acts and singles events create an upbeat atmosphere on many nights, and catered parties can gather small groups around a fire pit or feed 100 or more people with unlimited appetizers from the bar.
At Blacklake Golf Resort, players can choose any combination of challenges from three distinct nine-hole courses, each representing a unique feature of playing golf within the varied landscape of the Central Coast. Sea breezes drift up from the valley to the Canyons course's elevated tee boxes. The Oaks course ventures away from the clubhouse to wind through a forest of towering oak trees, its undulating grass and smooth walkways shaded by the abundant branches of those mighty oaks. To begin the Lakes course, a short, 143-yard hole heralds the inviting nature of the compact layout and wide fairways, all before a monstrous 573-yard par 5 finishes the round.
Open from dawn to dusk, Blacklake Golf Resort also features practice facilities, including a 275-yard driving range and two putting, chipping, and pitching greens on which to improve your techniques. During lessons, the staff (http://blacklake.com/staff/) of PGA professionals works to improve players' fundamentals without sacrificing the fun, relaxing nature of the sport.
Course at a Glance:
* Three nine-hole courses (par 36, 36, and 35)
* Total yardages from the back tees: 3,276, 3,125, and 2,909
* Three sets of tees per hole