Thomas Hill Organics wine bar & bistro | catering | events | parties — Restaurant in Paso Robles

I have worked in the service industry for 7 years and attended culinary school, I understand that a restaurant is a temperamental environment and things aren’t always perfect. That said, I was very disappointed by the way the manager handled the situation when I expressed my disappointment of our experience at your restaurant. My husband made a reservation at 6:30pm on Saturday 9/21 to celebrate our anniversary and arrived 30 minutes early to ask the manager if we could have nice table on the patio. The manger seemingly caring said he would gladly arrange that for us. After waiting for a while, he never returned to us while we waited in the tasting room. We went back to the hostess at the time of our reservation. We asked her if she could seat us at the patio and she said not at the time, after seating us in the middle of other people in the back of the restaurant. I asked if we could sit a different table and she said she would check, but also never returned us. Our server was very kind, and she apologized that the food was taking so long. We waited 30 minutes before receiving our appetizer (biscuits and ravioli). The table to the left of us commented on how their food took long time as well. The people to the right of us had a concert to go to and were worried they wouldn’t have time to eat so they only ordered salads. For entrée’s we ordered the summer squash confit, the black cod and a side of potatoes. When our entrées arrived, we had been the table for an hour. My dish was large bowl of potatoes with 3 slices of zucchini on top, a far cry from a confit. The potatoes were extremely salty. I was very unhappy; not only was I starving, our entire anniversary conversation was with the people next to us complaining about how bad the restaurant was. I went to the manager, and kindly explained how disappointed I was from the moment we arrived. If you told me he has a long history of management experience I would be amused, it was clear he was not used to dealing with difficult situations and did not care at all about our experience. He never came to apologize to my husband, never brought anything additional over as a gesture, I let him know others (locals like us -might I add) that were complaining about their meals, he never bothered to stop by to them and apologize. The entire night was a huge disappointment, not only had I been really looking forward to eating at Thomas Hill, but the way we were treated made us feel undervalued as customers. We ended up having to stop and eat somewhere else on our way home. I truly hope that there is a shift in chefs and management because your restaurant has so much to offer to...

We booked a reservation for a party of 13 and this would have been an easy 5 stars if they didn't run out of sea bass and chicken for the Friday evening...

Thomas Hill service and ambiance: Our table for our large party was ready when we arrived. Our server was amazing as she took care of everyone's orders and kept the drinks fresh throughout the evening. She took care of our large table and the surrounding tables like a pro. You walk through one slender building that houses the main bar and a massive wine rack display to get to the outdoor and indoor dining areas. Classy Farm influenced decor makes for a pleasant dining area.

Thomas Hill Cuisine: The high quality, freshness of their ingredients was evident in every dish I sampled. The wagyu beef was tiny in serving but huge in flavor. The diver scallops were fantastic and was my appetizer. My pork chop was delicious and the roasted cauliflower and chickpeas with currants, arugula, harissa was a creative and perfect side for it. This is the best pork chop I've had in 2019 currently. I sampled the bff's ranch rib eye. It was flavorful and prepped to a perfect medium. The fresh warm cornbread melted in your mouth and was tasty. The crispy crushed potatoes with fresh herbs and truffled aioli were amazing. The cornbread and potatoes were the amazing side dishes.

4 orders of sea bass and 1 roasted half chicken didn't make it to the table because the kitchen ran out. Our server did her best to help us out by serving full sized scallop dishes as a substitute for 2 of the orders. The other 3 orders just decided to share an entree with their significant other because we notified so late into the evening of the shortage. Other than that hiccup, we had a blast at Thomas Hill...

Thomas Hill Organics Paso Robles, a bistro and wine bar, offers a rotating menu showcasing locally grown, farm-fresh ingredients paired with regional wines. Making a dinner reservation is easy and highly recommended through the Yelp reservation system used for online orders before visiting this fine downtown establishment. This bistro is very popular on Friday and Saturday nights, so making a dinner reservation is highly recommended to avoid a long wait and secure a good table. Their website, ironically, omits their fantastic wine menu. Unable to view their online wine list when making a reservation, I opted to bring my own bottle of wine for a $25 corkage fee, Barton 2021 Moondance. Their wine menu, which I viewed at my table, featured excellent estate wines. Niner, Hearst, Austin Hope, and Barton Family wines were among the many wines featured on the menu. To start, I enjoyed my Barton’s wine with Crab Cakes and a citrus dressing. Herb & cheese biscuits, as a side order, were unavailable after 7PM. Be at the restaurant by 5PM to try their incredible herb & cheese biscuits. Instead, my choice was their various breads and lovely olive oils. Crab cakes and wine were enhanced by the bread and olive oil. Next, I focused on a traditional Mexican dinner dish known as Chile Nogada. This incredible meal and wine pairing exceeded my expectations. Poblano peppers filled with picadillo (peppers, onions, olives, pears, and raisins), topped with nogada sauce (walnut cream), steak and shrimp, make up this dish. The food and wine were divine, and Allie, my wonderful server, along with the other guests, hostess, bartenders, and chefs, made me feel incredibly welcome throughout my entire meal....