Six Test Kitchen

Tonight we are revisiting Six Test Kitchen, San Luis Obispo County’s first Michelin-star restaurant. This small, 12-seat restaurant sits in the heart of Tin City in Paso Robles and books out well in advance—click that link and make a reservation today!

Address : 3075 Blue Rock Rd Unit B, Paso Robles, CA 93446
Reservations : https://www.exploretock.com/sixtestkitchen

A dozen or so cups, each unique and crafted by different local potters, rested in a box.

“Pick whichever one you’d like.”

Michelle carefully sifted through them, undoubtedly searching for the one that sparkled just the right amount. But for me, there was only one. It had a textured, matte exterior in neutral tones, and it was imperfect—slightly squished, as if the potter had gently pressed the fresh clay to make it fit more naturally in the hands. That’s what I wanted. Comfort.

Michelin-starred meals often lack that, at least for me. I’ve never enjoyed the pomp and circumstance, the feeling of being “waited on.” There’s a fine line between hospitality and servitude, and it unsettles me how often the two get confused. So, I reached for the cup, seeking something real. Something homey.

“That’s the worst thing I’ve ever thrown in clay…” said Chef Ricky Odbert, launching into a list of everything that could have been better.

And yet, that was exactly what made it perfect to me. In his eyes, it was just another attempt that could have been better. But in my hands, it was comfort. That moment captured what makes Six Test Kitchen so special: the tension between the pursuit of perfection and the quiet beauty of imperfection. The kind of place where even a world-class chef, driven to improve on everything he’s ever done, could still unknowingly offer exactly what I was looking for.

I guess that’s just a long-winded way of saying that what we experienced was pretty incredible—but if you go, it’ll be even better. Because that’s just how Six Test Kitchen works. No dish, no detail, no experience is ever finished in Chef Ricky Odbert’s world. It’s always evolving, always improving. And that’s what makes it special.

What We Ate

My perfectly comfy cup would be filled with an infusion of roasted chicken and shiitake — a heartwarming broth to start out.

It happened to be their first night offering “Tea Service” so of course we had to try that. Each of the teas are designed and blended in-house.

Smoked Trout

Dill, Trout Roe

Dungeness Crab

Yuzu, Honey Crisp Apple, Cured Beef

Duck Liver

Mulled Wine, Mole Negro

These three bites were the perfect introduction. It’s only January, but I am pretty sure that the Dungeness Crab bite will be one of the best bites of the year. The Duck Liver was visually stunning and equally delicious.

Striped Bass

Fermented Radish, Pear, Pickled Pepper

Chawan Mushi

Smoked Pork, Brassicas, Kombu

Aged Pork Loin

Onion, Celeriac, Oyster Mushroom

Green Apple

Shiso, White Chocolate, Olive Oil

This dish took me back to a late spring when I was about eight—when the scent of fresh-cut grass hung in the humid air. My brother and I would run through the woods, climbing trees and searching for buried treasure… finally settling on hunting for four-leaf clovers, chomping down on the lesser-valuable three-leaf variety. This dish is one perfect spring day.

Pecan Ice Cream

Parsnip, Miso, Black Chestnut

We could have easily put down a gallon of this.

Meyer Lemon

Earl Grey Milkshake

Candy Cap and Hazelnut Crunch

As the evening faded, I caught another diner leaning in, asking Chef Ricky when the new spring menu would be released. He wiped his hands, thoughtful.

“I’m playing with things,” he said. “When it’s right, it’ll be right.”

No rush, no uncertainty—just the steady hand of a man who knows perfection can’t be hurried. And when it arrives, I’ve no doubt it will be worth the wait.

We’ll be back. Hungry. Ready.

:: Reservations ::
Hours: Wednesday – Saturday 6-6:30p
$245 per person

:: Add Ons ::

$40 – Dry Aged Wagyu Beef

$150 – Wine Pairing – A sommelier-curated beverage pairing intended to enhance the overall experience of the evening’s menu.

$300 – Reserve Wine Pairing – A rare collection of hard to find, older vintage, and unique wines from the world’s best producers tailored for their chef’s menu.