Chef Chris Kobayashi & Artisan Announce May Lineup Of

Artisan, the acclaimed American Bistro by brothers Chris and Mike Kobayashi in the heart of Paso Robles, announces an entirely new lineup of menus for May's Snack Bar, their small plate menu concept available on Wednesday evenings at the bar and throughout the dining room for the spring season.

Kobayashi has created 28 completely original dishes for the May lineup of Snack Bar, including Scallop Ceviche, Citrus, Chili; Sole and Crab Cake, Bearnaise; Prosciutto, Membrillo, Koby Cheese, Pannini; Pork Rib Confit, Slaw, BBQ Glaze; Pacific Sardine, Blood Orange, Coriander; Shrimp Dog, Cardamom Brioche; Matzoh, Chicken Consomme, Dill; Local Tuna, Poor Man's Caper, Aioli; Morel Custard, English Peas, Red Pearls; Grass Fed Beef Tartare, Horseradish, Quail Egg; and Giardiniera, Cauliflower, Celery, Carrots, Chili. And, beginning this year, the Kobayashi family will be able to use the harvest from their new garden, 2000 square feet of produce they have planted on a local organic farm in nearby Templeton to supply the restaurant directly with their own vegetables and herbs.

Kobayashi's weekly changing Snack Bar market menu presents seven a la carte items priced between $5 and $14 and suggests wines and beers to complement the menu. The Snack Bar season began in April and will continue weekly on Wednesdays through June 2012. Artisan will also offer their complete dinner menu of seasonal offerings throughout the evening. Service begins at 5p.m. nightly; reservations for the dining room are suggested and bar seating will be on a first come, first served basis.

Chris Kobayashi developed the idea with brother and co-owner, Mike, to make Artisan more available to the community outside of special occasion dining. "We know our community and this concept encourages socializing over small bites and drink," states Kobayashi. Snack Bar was specifically created with this in mind. Chris' a la carte menu changes weekly and the kitchen team relishes the challenge of keeping it unequivocally fresh. Wine Director Shandi Kobayashi will be offering some local wines and beers that will enhance the experience.

Since its debut in 2006, Artisan has been embraced by locals, travelers and journalists around the nation. With the assistance of Shandi, Chef Chris's wife, who leads Artisan's wine program; brother, Mike, who oversees the business and front of house; and Tina Soto, Mike's wife who handles all of the finances, Artisan has successfully become a family business and integral part of the growing Paso Robles community which has developed into a richly diverse wine country destination.

Artisan is committed to providing sustainable, fresh and seasonal foods. Chef Kobayashi frequents local farmers' markets and farms to ensure the restaurant uses only the best regional and organic products when available thus supporting the community. Working closely with local producers, Kobayashi tailors the Artisan menu to showcase the best of Paso Robles and the Central Coast. Many farmers, including Windrose Farm, Rocky Canyon Farm, Hearst Ranch and Charter Oak, plant and grow certain products exclusively for Artisan, knowing that these products will be presented by a chef that respects the ingredient and its ability to shine through in every dish.

Chris Kobayashi received his second nomination as a semi-finalist for Best Chef Pacific by the prestigious James Beard Foundation Awards (2009 and 2011) and will return this June as a participating chef for the fourth year at "Outstanding in the Field," a nation-wide roaming culinary dinner series that partners diners to the land and the origins of their food, thereby honoring the local farmers and food artisans who cultivate it. He will appear for the third year as a participating chef in Sunset magazine's popular annual "Savor the Central Coast." Artisan has garnered a 2 star review from S. Irene Virbi