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Six Test Kitchen Paso Robles Reviews
Absolutely fantastic.
My wife, daughter and I went last week and we all loved it. At first I was a little worried that with 12 seats, it would be a little too intimate, but the staff struck the perfect balance of being attentive without being obtrusive. The sommelier was very good, and had many interesting anecdotes as to why he paired a wine with a particular course. We had eaten at Manresa 6 or 7 times before it closed, Six Test Kitchen easily matches that experience. We can't wait to go again.
Six Test Kitchen is a complete gem and one of a kind
Six Test Kitchen is a complete gem and one of a kind gustatory experience. Chef David and team prepare an exquisite nine course meal in an intimate and very relaxed atmosphere. The team works together seamlessly and spends special time with each dining couple. Every bite was unique and exceptional. It's impossible to pick a favorite and the two-hour dining journey starts with Grassy Bar Oyster with Radish and Charred Cucumber, Smoked Steelhead Trout with Dill and Trout Roe followed by Duck Liver Pate with Dark Chocolate. Every course is a surprise and unquestionably delicious, perfectly executed and leaves you anticipating the next course. Highly recommend Six Test Kitchen and is alone worth a trip to beautiful Paso. And the wine pairing is a must. Six's Sommelier is the best!! He is knowledgeable and picked the absolute perfect pairings. Plus his friendly and witty conversational style only draws you in more to this fabulous, bucket list dining excursion. Thank you.
We had a truly special dining experience in SLO County .
.. Very deserving to a Michelin star. The ambiance was comfortable, 12 seats. The food was delicious and we enjoyed each course. We left full for sure, but not uncomfortable ;) Plus, I discovered a new Pinot that is now one of my favorites next to Raj Parr's Domaine de la cote & Flowers. The service was top notch and wasn't overdone. Thank you to each and everyone at Six!
We had 2 reservations for parties of 2 that they were able
We had 2 reservations for parties of 2 that they were able to combine so we sat next to each other. We all had the wine pairing which further elevated a great dinner. The presentation, taste and general quality of the food was outstanding. We loved the wine tasting. Sure the price is steep but this is worth it if you appreciate, and can occasionally afford, very fine dining. The place is not stuffy. Serving staff is busy, so not chatty, but we were able to engage the Somm in a bit of friendly convo at end of evening
You walk through the door and you're in a nice suburban
You walk through the door and you're in a nice suburban hotel room finished in the shade of grey they use to sell houses to millennials. There's an open kitchen surrounded in an L shape by a hardwood bar and bar stools. Even though you prepaid for the entire meal, everyone seems startled to see you. They don't say hi till you do. You're shown to your seats by the sommelier. It will later turn out that the sizeable gratuity you prepaid does not cover service staff, as it's the kitchen staff who serve you your food. They mill around like manicurists tweezing microherbs and microflowers onto the dishes, and when they bring them to you from the kitchen three feet away they're hard to hear over the FM rock the chef has chosen as a soundtrack. The friendly lady sat next to you turns out to be the chef's mom. There is no 'drinks menu', just a wine list. The only nonalcoholic option is a San Pellegrino soda that has to be specially requested. This is the central coast, remember. The meal starts with a misfire, a citrus tea with an unwelcome smack of lavender. Highlights after that are a bonbon-like blob of paté, a chawanmushi that falls just short of being oversalted, and a deeply delightful sequence of desserts, some of the best you've had. Lowlights are the meat entrées, Lilliputian morsels of chicken and pork made to seem even smaller by the satellite-sized plates they're served on. Like a meal from a doll's house. They have the faintly slimy, moist but firm texture of uncooked meat without actually being uncooked. Or so you hope. All in all, the hit rate is about 50%. There is a certain tension in the idea of a local cuisine prepared in a style that's dictated by European tastemakers. The mushrooms might be foraged on a mountain in southeastern SLO, but the style is recognisable as a third-hand version of what you'd find in any Michelin-starred dining room in any global city. The ingredients might speak a local dialect, but the dishes speak globish. Which is another way of saying that most of what is wrong with this restaurant is wrong because of its star. This is a pricy place to eat, but it feels even more expensive than it is, because the food is not what you're paying for. What you're paying for is to be put in proximity with a European system of taste in which it is unsophisticated to be hungry. But that proximity is purely aesthetic. And food isn't just aesthetic. You can't eat beauty.
The food was interesting the presentation and ambiance was
The food was interesting the presentation and ambiance was seriously lacking. Somms kitchen is a far better experience for less money
Truly incredible, i ate so many dishes i would never
Truly incredible, i ate so many dishes i would never typically even consider ordering but the thoughtfulness and creativity that went into each course was stupendous. Having two seating times is genius because it made service faster and the cozy bar, limited amount of guests immensely enhances the overall experience!
Insanely over priced for a very mediocre dinner.
First three bites fabulous. Fish course yummy after that down hill. Chicken potato course- very salty. Desserts were fine but nothing that was beyond. Wines were delicious but if paired with something just ok... Not returning. Also if you are paying those prices send your guests home with a momento- a homemade cookie or treat to have the next day.
Great service, opens 4 times a week, only serve 12 lucky
Great service, opens 4 times a week, only serve 12 lucky guests, environment friendly, thoughtful food prep, quite and private services, loved every dish they prepared, the ice cream was to die for!
A Michelin star restaurant in Paso Robles? Is it worth
A Michelin star restaurant in Paso Robles? Is it worth going? For wide adventurous pallettes, the answer is Yes. This is not your usual dining experience. The restaurant is comprised of a single 12 seat 'L' shaped counter that is wrapped around the completely open kitchen. And that is it. 12 lucky diners are served each night, 4 nights each week. Christian greeted us at the door and is also the sommelier. Six is classy but not stuffy restaurant. Classic rock plays while the friendly highly trained chefs prepare each dish. We were seated at the high top counter. We were served 14 small bites over the 2 hour dining experience. Each dish is served by the lead chef who prepared that dish, explaining the ingredients and preparation. Each dish is masterfully and meticulously prepared. I totally understand how they achieved a Michelin star. Of the 14 small bites or dishes, 2 I didn't really care for and 12 I really liked. I loved 4 dishes so much that I would return to Six just to have those dishes again. It amazes me that a wine tasting town of 30,000 people can support a fine dining establishment like Six. It goes to show, people who enjoy great food masterfully and creatively prepared will support such a restaurant. I highly recommend Six Test Kitchen if you enjoy great food and appreciate the mastery of great chefs.
This is, seriously, the best dinner I can remember.
Creativity and quality beyond measure. It's not my first Michelin experience either. I hesitated to say to friends that is was literally the best food in memory... not one to use superlatives to excess. But this was memorable and will remain so for years to come. We left feeling satiated in all aspects. A nod to the sommelier because his "art" was also evident. Ricky Odbert is one to follow... he is five star.
Super fun experience, creative and delicious dishes,
Super fun experience, creative and delicious dishes, impeccable service! Took a bit of patience to get the reservation but definitely worth the effort
This was amazing! Having said that, it's definitely a
This was amazing! Having said that, it's definitely a special occasion, probably once in a lifetime experience because it costs over $200 per person plus another $175 if you do the wine pairing.....it was a $1600 evening for four people (4 dinners, 3 wine pairings, tax & gratuity)....so plan accordingly! And you must pay in advance with no refunds. But....if you can afford it....it was amazing! We had multiple courses, excellent wine, (although I could have had a more generous pour for the price) and it was an experience watching the chefs prepare each course. We LOVED every course, but the oysters and the duck course were our favorite! The atmosphere is very chic and upscale....with a single long counter that only seats 12 people in two different seatings that overlap by 30 minutes. The chefs are happy to talk to you about each course and the sommelier was extremely knowledgeable about the wines.
Locally sourced food with excellent fusion of textures and
Locally sourced food with excellent fusion of textures and flavors, from Moro Bay to the grassy fed ...the flavors were delicious, my only wish was for more Californias wines..looking forward to coming back....
After waiting (and emailing), we (okay, our friends)
After waiting (and emailing), we (okay, our friends) managed to get four seats. Was it worth their recent Michelin star? That is up for debate. And we actively debated this point. Here are the highlights:Pros: The attention to detail on the food is wonderful. Every morsel placed in front of a diner is precisely thought through and presented.In the middle: It is definitely an interesting venue - take that comment as you will. Some of us liked it. Some didn't. But sitting on a (semi-comfortable) bar stool all night just didn't resonant with everyone.Cons: Although every piece of food is perfect - sometimes there is literally only a piece (or a bite). This is makes it difficult to really engage with the different dishes and/or interact with the wine. Fewer (but only slightly larger) servings would have made it a much better experience. Also, the wine list is extremely limited, yet they charge a high corkage and a 2 bottle max, and the (expensive) wine pairing isn't that great.Bottomline: Is it "good"? Yes. Is it "$200+/person good"? No.
Brought the hubby here for his birthday and we had a great
Brought the hubby here for his birthday and we had a great experience with all the unique courses with beautiful plating! We also opted to share a wine pairing (there's a small fee for sharing a wine pairing but it's totally worth it!)You're seated at a counter so you can watch the chefs preparing all the food. Great dinner spot for a special occasion/surprise in Paso Robles (although the ambiance is on the quieter side)
We went here for the third time tonight.
Everything continues to be outstanding. We opted for the reserve wine pairing and it was full of interesting wines. The food was unbelievably outstanding as usual. The egg course was to die for. The one thing that I find amazing is that Ricky (the owner) also does all the dessert courses. Every other restaurant of this caliber I've been to has a pastry chef, but Ricky is so damn talented he does the desserts here too. Every course was gorgeous, refined and delicious. It's a must visit in Paso Robles.
Living in Paso we are blessed with some fantastic
Living in Paso we are blessed with some fantastic restaurants, not necessarily in the downtown area. I was fortunate enough to get NYE reservations at Six, on a whim. My girlfriend had mentioned this restaurant in the past and when I was looking for NYE plans there just happened to be seats available. The price was over twice what you pay for a meal at Six any other time but in my opinion the price was justified with the wine pairings, champagne, level of service and food preparation.We arrived five minutes before six o'clock and walked in with just four other people at the bar that seats just 12 a night. We were led to the far side of the bar, able to watch all the food prep and see the other guests. The host/sommelier guided us to our seats and returned to pour us us the Louis Roederer 'Collection 242' Brut Champagne to start the evening.We had no indication of what was on the menu for the evening, nor the wine pairings. Each course as meticulously prepared by the chef/staff then served with an explanation of the dish and how it was prepared. The Sommelier was fantastic! He explained each wine/port/champagne in detail and how it paired with the upcoming courses. Just as fantastic, the chef and the staff provided generous information on each plate that was served.The evening featured a wide array of food; oyster, duck liver, caviar, yellow tail, black cod, roast duck, pork loin, beet sorbet, baked pear and cheese cake to name a few. Each course was paired very well with the champagne, wine and port provided.Would we return? Hell yes! An absolutely amazing meal with a top quality staffing. My girlfriend and I were so grateful for the experience we had at Six Test Kitchen. Keep up the great work! Cannot wait to return!
We visited Six Test Kitchen in late September (located in
We visited Six Test Kitchen in late September (located in Tin City, Paso Robles, CA). We had a really lovely, excellent time and plan on reserving another dinner sometime soon. Yes, it's hard to obtain reservations given their initimate 12 seating establishment, but keep trying. Six Test Kitchen releases new reservations first of every month at 9:00A. It's the ultimate fine dining experience with elaborate dishes (12 course testing menu), meticulously planned local+imported wine pairings by the sommelier/maitre d', and attentive, professional chef staff (thank you, Chef Ricky Odbert!!!) in a perfect setting. We loved the choice of music and contemporary interior! Well-deserved Michelin star.
Overall, a memorable experience with tasty and original
Overall, a memorable experience with tasty and original cuisine served efficaciously.Our service expectation was set early on. Our reservation was for 6 pm. We arrived 15 mins early. We waited outside -- standing in front of the restaurant -- for 15 mins before they opened the doors to let us in. The service was diligent and efficient, but lacked personality. Yes, the food speaks for itself, but the clinical service is more of a distraction (and somewhat awkward) than if they engaged in polite, brisk conversation.The ambiance was modern, comfortable, and intimate. The bar-style seating was unique. It provided a view of the meals being prepared, but made it difficult to engage all of those in our party. I guess it's nice seeing the chefs at work, though, our party was more interested in talking with each other than watching the food being prepared. Perhaps a person preference. A minor annoyance, the stools/seats became uncomfortable midway through the two-hour experience. The pacing, presentation, utensils, and delivery of each course was fabulous. Each course had a unique delivery vessel and accompanying applicable flatware. Keen attention applied to the smallest details. I thoroughly enjoyed most courses. The duck and beef courses were the standouts (and I typically don't like duck), though, the ~1oz serving was dainty, and left me unfulfilled. There were some interesting and outstanding applications of duck liver, duck confit, and barbequed pumpkin, among others. Phenomenally memorable. Personally, I'd like to see fewer desert courses and heavier servings of the proteins within the entrees. From a business perspective, I love the Six Test Kitchen concept. Small group seating (I think 12 total stools/seats) reduces the chaos and cacophony felt in typical restaurants. Less pressure/stress for the staff and the patrons. We would definitely visit again and recommend to others.
We were in Paso for our annual girls trip.
Our dinner at Six Test Kitchen was the highlight of our trip! I knew nothing about the history/background of the restaurant besides it having one Michelin star. Didn't know who the chef/owner was, I just like good food! Each course was beautifully plated with amazing flavors! There were many things that I would have never thought to put together in a dish and they all worked fabulously with amazing depth and flavor. It is impressive to watch the chefs working together and plating food with very meticulous attention to detail. We asked questions about the food and wine and the chefs/sommelier were very gracious in answering us. Towards the end of the night we were the last group at STK and Chef Ricky chatted with us and even indulged us with a picture! Excellent experience!! Can't wait to come back again!!
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Let's say Peter has a great morning and decides to take his three friends to Six Test Kitchen Paso Robles at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Six Test Kitchen Paso Robles page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
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1.) Setting a Reward (Bid)
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* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
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* MaternalRecord73, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* MaternalRecord73 picks up the bid, meaning they will now work on securing the reservation.
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* MaternalRecord73 now uses their connections at Six Test Kitchen Paso Robles to secure the table.
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* Peter can now enjoy the dinner with his friends at Six Test Kitchen Paso Robles!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
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