We had dinner the other night at Ciopinot in downtown SLO. A seafood restaurant whose name is a play on the word cioppino and pinot (as in pinot noir). I’d include a link to their site but the menu page is messed up and doesn’t load for some reason. The one thing you can find on the home page is the corkage. It is free for the first four bottles.
Appetizers are in the $10 - $20 range. Salads are in the $10 - $15 range, unless a protein is added. Entrees are for the most part $40 - $50. Their signature dish, as the restaurant name suggests, is cioppino. It come in two versions. No work for about $40 and work for around $50. The no work, is just that. There is no shelling to do. The work version, includes some shell fish not included in the no work version like king crab legs, mussels and clams. The one odd (to me) item I noted is both version come with cheese. I’ve been eating cioppino for a long time and I don’t recall seeing that before. I suppose you could ask for it on the side.
There two specials that night, which we opted for. First was fresh, local caught King salmon ($38) and second was a flank steak with wild caught Mexican prawns ($48). The fish came with an Asian flavored sauce on the side. It was good, paired nicely with the fish. But the Mrs. preferred it without it. The fish was advertised and came cooked medium rare. The beef is a domestic Wagyu hybrid (as is all beef on their menu). It came cooked to order medium rare. A very nice, tender piece of meat. Both dishes came with asparagus, which was the vegetable of the night. The beef came with garlic mashers. The fish had the option of the mashers or a pilaf.
It seems a bit pricey at first. But, if you take advantage of the free corkage, it becomes very affordable. The place itself is quite large inside and not too noisy. It was nice evening and we’ve added it to the local places we will be back to.