{"id":5115,"date":"2015-09-01T15:01:43","date_gmt":"2015-09-01T22:01:43","guid":{"rendered":"https:\/\/www.threeadventure.com\/hootnannie\/?p=5115"},"modified":"2015-09-01T15:01:43","modified_gmt":"2015-09-01T22:01:43","slug":"new-eats-qa-with-mike-of-kitchenette","status":"publish","type":"post","link":"https:\/\/www.threeadventure.com\/hootnannie\/2015\/09\/01\/new-eats-qa-with-mike-of-kitchenette\/","title":{"rendered":"New Eats: Q&A with Mike of Kitchenette"},"content":{"rendered":"

The brothers Kobayashi, the two behind Artisan<\/a> in Paso Robles, have a new venture. It\u2019s a breakfast and lunch eatery in Templeton called Kitchenette<\/a>. We have not been in yet, they officially opened today but apparently had a soft opening the last couple of days. Based on everything I have seen on Facebook and from some friends that have been in\u2026the place is already a big hit.<\/p>\n

Once we get in to try it out we\u2019ll give you more of our thoughts. For now, follow them on Facebook<\/a> and check out the Q&A I did with Mike Kobayashi below. Congrats to Mike and to his brother, Chef Chris Kobayashi. I look forward to checking the place out.<\/p>\n

Matt: The Kitchenette idea seems very different than Artisan, was that the allure of doing this?<\/strong>
\nMike: The allure was the challenge to see what we could achieve together as brothers and for each other. Kitchenette is completely different than Artisan in so many ways but has the commonality of Chris\u2019 insane talent. His attention to detail and his efforts to continually source ethical products are what the two restaurants have in common.<\/p>\n

Matt: What sparked the idea of a second restaurant?<\/strong>
\nMike: A lot of credit has to go to Danny Jones of Dark Nectar in Templeton. Chris runs into him every Saturday at the Templeton Farmer\u2019s Market. from those weekly \u201cmeetings” came the news of the previous Roost space being up for potential sale. Chris brought it up with me and we had a look at the existing space. It triggered something in both of us.<\/p>\n

Matt: What will the menu be like?<\/strong>
\nMike: It\u2019s a New American menu, if that means anything to anyone! Chris’ food is very clean and consistent. There are never wasted elements on the plate, everything has a purpose with the ability to blend making the overall product stand alone.<\/p>\n

Matt: Guessing farm to table like Artisan?<\/strong>
\nMike: Yes.<\/p>\n

Matt: Hours of operation and days of the week?<\/strong>
\nMike: M-F 7am – 2pm and S & S 9am – 2pm<\/p>\n

Matt: Why Templeton?<\/strong>
\nMike: Templeton has a REAL charm about it\u2026coming from Bishop, Chris and I like quaint towns with character.<\/p>\n

Matt: What’s the street address of The Kitchenette?<\/strong>
\nMike: 105 S. Main St.<\/p>\n

Matt: Will the opening of The Kitchenette impact Artisan in any way?<\/strong>
\nMike: Competition is good.<\/p>\n\n\n

\"Cincopa<\/div>\n