Reviews for Bar Le Côte in Los Olivos, CA

This place never fails to amaze me. The food is prepared perfectly and presented wonderfully. I would recommend getting... reservations but sometimes you get lucky with walk ins during the week. Read more

Really great follow up restaurant from the team at Bells in Los Alamos. The place is beautiful and the menu was a perfect blend... of raw seafood, salads and sandwiches, and more. We had the peel n eat shrimp and the crudo to start, which were amazinglybalanced, fresh and tasty. We split the BLC Fish Sandwich and the Oyster Po Boy after that. The Po Boy was maybe the best I?vehad with that super tangy tartar sauce. We finished the meal off with a rye chocolate chip cookie that was bigger than mostcookies u get at a restaurant, perfectly soft and gooey on the inside, and crispy on the edges. Definitely don?t miss this oneif ur in the Central Valley! Read more

Perfect, perfect, perfect. Beautiful venue, staffed by lovely people, and home to the best food between here and San Francisco.... Don?t sleep on the olive oil cake. Read more

BLC is worth the drive to Los Olivos. Come hungry because you?re going to want to order everything. Can?t wait to go back.

An amazing find in Los Olivos. Food was excellent with the friendly staff providing an exceptional experience. Seafood was... prepared perfectly. I?d be happy noshing on just the appetizers. This is a destination eating experience! Read more

Bar Le Côte in Los Olivos. This is a restaurant that would stand out anywhere in the world but like many central coast... standouts, it?s sitting a bit incognito on a side street in a small town. And it?s by the folks behind Bell?s so that raisedthe probability that it would be something special. Attentive friendly service (thanks Felix). Kitchen kept dishes moving andspacing was great. A menu with a wonderful mix of seafood, tapas, and expertly prepared fish await you (along with a short butnot to be missed dessert menu). We started with a mix of east and (Morro Bay) west coast oysters and (Santa Barbara) sea urchinon ice. Nice presentation with the typical accoutrements. We were intent on desserts so we added two small tapas to our mainsbut there was no shortage of great options for us to go after next time we head down in that direction. Mains: Skate Wing withbrown butter and oyster mushrooms. I only got one bite of it but it was nicely executed (which explains why I only got onebite). Whole dorado with a nice chunky romesco sauce. Buttery fish with an unreal crispy skin and really cleanly deboned tomake the ?eating a whole fish? experience enjoyable instead of a minefield of little needle-like bones Sides/tapas: SaffronBuns (from the pastry chef at Bell?s). This is what a bread service should be. Bread with enough crust for good chew and afluffy buttery saffrony inside. No butter needed, great for dipping in whatever sauce you have from your otherdishes. Broccolini. Blanched enough to take out most of the bitter but left a bit behind to pair with the sauce it?s sittingin. Really well done. Desserts: Dark chocolate pot de creme. If you love chocolate this is everything. The description in themenu doesn?t do it justice. Citrus olive oil cake. The pomegranate sauce with plump arils makes the dish. The cake is goodenough but the crunch of pomegranate fills in the texture. Drinks: Saffron Lemonade (because saffron should be worked in wher Read more

What an experience. Greg and Daisy Ryan have done it again and are single handedly making the Central Valley a go to foodie... destination. They were just awarded a Michelin star for Bell?s in Los Alamo?s and no doubt you just may see this restaurant onnext years list. Pics by Nick ???? Read more

Being a fan of Bell's in Los Alamos my wife and I had an early dinner at Bar Le Côte on their grand opening. We were greeted... by a friendly hostess and seated quickly though did find it strange we were asked for our phone number as there was nowaiting. The decor is lively with bright colors and greeted soon after we were seated. They don't have their beer/wine licenseyet so the drink selection is very limited so we opted for still water. After reviewing the menu and discussing some of theitems with the waiter we ordered 4 items Crudo : found it well balanced a wonderful start to our meal. With a light avocadosauce on the bottom of the fish, nice amount of saffron oil, and a radish on top, the combination we thought worked welltogether. Tartare : Being a fan of tartare we tried this dish as it was different with oysters on top. While the oysters werea hit the rest of the dish had flaws in our opinion. The hand cut beef appeared not to be well trimmed as many bites had hardbits in them. The horse radish creme was not well mixed as there were times when it overpowered everything. Striped bass : wellprepared with a crispy though not burnt skin and two sauces that worked well together though would have enjoyed a bit more ofthe Germolata. Halibut : the espognole that the halibut was placed in was wonderful however not fans of the effect of theserrano had on the halibut that it was wrapped in. Lastly we decided to get an espresso (wonder density with a nice nuttyflavor with little bitterness), the olive cake, and vanilla ice cream with sherry and glad we did as both were great thoughthought the vanilla sherry combination really hit the mark. Overall a nice meal especially for an opening day and will tryagain in time. Read more