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Artisan Restaurant Review: Artisan didn’t miss a beat when it moved to bigger digs overlooking Paso’s downtown park. In fact, they kicked things up a bit by introducing an updated bar program that reflects the restaurant’s farm-to-table concept with inventive drinks, an expanded craft draft list, and local wines “on tap.” Food-wise, seasonal plates still dominate the menu and many favorites remain, such as the Gouda fondue, pastrami Reuben, and a grass-fed flat-iron steak. The biggest change came with the addition of a wood-fired pizza oven, allowing the kitchen another channel to highlight the flavors of seasonal greens, house-made charcuterie and artisanal cheeses. Most desserts showcase the seasons as well, especially with from-scratch ice creams and sorbets, and the wine list is thoughtful.