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THIS RESTAURANT IS CLOSED The Park Restaurant Restaurant Review: Chef Maegen Loring’s California rustic cuisine celebrates the artistry of bio-dynamic agrarians and uses the season's finest ingredients. The simple but stately dining room, designed by her architect husband and partner, Jeff, keeps the focus where it belongs: on the chef’s skills. The always interesting amuse-bouche, maybe a shot glass of watermelon gazpacho or fresh ricotta and beet terrine, provides a tasty bite to awaken the palate. Starters like Dungeness crab cakes flecked with fresh ginger and lime make the taste buds sing. Vegans opt for her mushroom moussaka roasted with eggplant and béchamel. The paella is chockablock with artisanal linguiça, the freshest Manila clams, mussels, prawns and fresh veggies of the season. All desserts are house-made including decadent cheesecakes and chocolate soufflé torte. Loring’s commitment to fine dining extends far beyond the kitchen. The reasonably-priced wine list offers an excellent choice of local wines with several good international selections. The Park is one of few San Luis Obispo restaurants serving a notable cheese plate, which might focus on Texas, France or California, just the ticket for finishing off that bottle of wine.