Six Test Kitchen

Hidden away in industrial Tin City, Chef Ricky Odbert has, for many years now, quietly and confidently cooked like few others in the region. Dry-aged fish and meats, seasonal produce, and delicious sauces come together in a breezy space with soaring ceilings, charcoal-tinted walls, metal edges and a stunning wood counter that wraps around the kitchen. It’s a fitting stage for food that eats as beautifully as it looks. Recent highlights include dill meringue crowned with trout roe and aged pork loin paired with brown butter and a stunning burnt onion puree. Desserts, like barley koji ice cream with whipped miso, are particularly exceptional and balance sweet and savory. A highly selective wine list brings small producers under the spotlight.

What makes it distinctive

• Tin City address: a fine dining counter hidden inside an industrial wine and food enclave.
• A single counter service: the room is built around watching the team cook, plate, and move at close range.
• Ageing as a signature: dry ageing is applied across proteins, pushing flavour without heaviness.

Signature Ingredients

• Dry aged fish: a recurring through line, treated with the same seriousness as aged meat.
• Dry aged meats: ageing is used for depth, then finished with clean, focused sauces.
• Seasonal produce: the menu pivots with what the kitchen can get at peak quality.
• Koji and fermented elements: used to build savoury depth in desserts and sauces.
• Trout roe: shows up as a high impact garnish in the restaurant’s best known dishes.

Format

• One tasting menu served at a 12 seat counter in Tin City, Paso Robles.
• Seasonal, chef led progression focused on technique, ageing, and precise sauces.

Cooking

• Dry aged fish and meats, seasonal produce, and strong sauces.
• Desserts often lean into fermentation and savoury sweet balance.

Practical

• Reservations only.