We were served three sliders and the meat was juicy, cooked medium rare and well-seasoned, served with smoked Gouda cheese and red onion marmalade. I definitely recommend it.

I made a reservation for my second visit but apparently it wasn’t scheduled so they seated us at the bar. It turned out to be better. We were never short on food or drinks and the service was great. The staff at The Lion’s Share is characterized by its friendliness and courtesy. They make you feel at home.

A good friend and I began our evening with the Monks Gone Wild craft drink and a number of dishes coming our way.

One of our starters was the Beer Battered Squash Blossoms; breaded squash flowers stuffed with ricotta cheese served with sweet tomato jam. The marmalade, as described, was too sweet for my taste and the squash blossoms lacked flavor.

Our next one was the Exotic Sausage Board, three kinds of sausages: Pheasant with Cognac, Duck with Bacon and Jalapeño and Elk with Apples and Port Wine. These were served with bread accompanied by onions and pickled green beans with mustard on the side. After plenty of samplings we decided that the Duck with Bacon and Jalapeño Sausage was our favorite.

We kept ordering food and the servers were amazed at such a big appetite for such small bodies. Then the burger arrived.

Our Burger, is the house’s hamburger made with meat from the Paso Robles region; prepared with farm cheddar cheese, tomatoes and onions with a side of truffle fries and parmesan cheese. To a number of food and restaurant critics, truffle fries have been overexposed but frankly, they’re still a favorite for many.Sous chef Rodriguez, with his culinary talent, showed us why these fries are still on the menu.

If you want a burger with more components (but beware of the cholesterol levels), the Wild Style Burger has, besides the previous ingredients, wild boar bacon, a fried egg and smoked cheddar cheese. This one will have to wait for our next visit.

We had to finish our dinner with dessert. We couldn’t decide between the Churros with Chocolate or Butterscotch Pot de Créme. We eat churros often in Mexico, so we ordered the popular Butterscotch Pot de Créme and this time, the very surprised server just smiled and didn’t question us. The dessert came and went.

Recommendations: Charcuterie Board, Exotic Sausage Board, French Onion Soup, Field Green Salad, Antelope Sliders, Braised Rabbit Pasta.

jccota@gmail.com

Translation : Karen Balderas Licea