About the setting:
The dinner unfolds among the shelves of Spare Time Bookshop, a local fixture in Paso Robles since 1989 that is beginning its next chapter as Narrative Bookstore and Cafe. Transformed by its current owners in 2023 into a whimsical escape for readers, the shop is now expanding next door with a fantastical coffee shop. Here, bookish drinks and intimate gatherings will become part of the experience.
About the food:
Prepared by The Alchemists’ Garden at Pine and 12th streets in downtown, the menu is expansive: bone marrow with cherry-onion jam, heirloom carrots with cucumber tzatziki and a sweet chipotle glaze, and skirt steak with an ancho chile-coffee rub. Cocktails get a little more dramatic, playing with smoke and botanicals (and, even a little caviar). It’s a restaurant that does a bit of the unexpected, which felt just right for dinner in a bookshop.
ON THE MENU
Bone Marrow with Grilled Sourdough
cherry onion jam, chocolate, smoked sea salt
Turmeric Pickled Deviled Eggs
cumin, curry, black salt, chives, pickled mustard seeds
Roasted Heirloom Carrots
cucumber tzatziki, chipotle maple glaze, roasted almonds, cilantro, black sea salt
Ghee and Umami Popcorn
Truffled Cacio e Pepe
Etto fettuccine, tri-colored peppercorn sauce, white truffle oil, Pecorino Romano
Pesto Vegetable Lasagna
roasted cabbage, eggplant, zucchini, pesto mushroom, mirepoix, bechamel, mozzarella, Parmigiano Reggiano
Skirt Steak
ancho chili coffee rub, sweet potato threads, green onion, chimichurri
Pork Chop Milanese
herb panko, dried capers, Parmigiano Reggiano, gigante bean arugula salad, lemon vinaigrette
About the presentation: “The style inspiration was a whimsical winter dinner that captured the warmth and magic of this beautiful bookshop,” says stylist Christiana Christian. “I wanted to incorporate some of the shop’s well-loved books into the tablescape, paired with vintage glassware and collected pieces to create a cozy, nostalgic, old world feel. The goblets and silverware are all vintage, from my own collection. And everything else are pieces sourced at thrift shops and boutiques.”
PRO TIP: Mix, don’t match.
An attractive table doesn’t require a matching set. Pull from what you already have and mix plates, bowls, glassware and serving pieces freely. The variation gives the table character and makes it feel collected over time rather than overly arranged.
FROM THE BOOKSHELF
A collection of books we’re cooking from and returning to.
Spanish Accent
by Katie Button
The James Beard-nominated chef and Magnolia Network From the Source star grew up on American classics, but it was the food of Spain that fired her imagination. Drawing from the Spanish pantry, she gives familiar favorites a new life.
Gather Around My Table
By Kay Chun
The debut cookbook from NYT Cooking contributor Kay Chun features 100 accessible, globally inspired recipes for every table: Pan con Tomate Bodega Rolls, Fava Bean and Sweet Pea Caesar, Creamy Scallion and Doenjang Midnight Pasta, Brisket Matzoh Ball Soup, and tofu as you’ve never used it before (in smash burgers! And meatballs!).
Soju Party: How to Drink (and Eat!) Like a Korean: A Cookbook
By Irene Yoo
Food writer and Chef Irene Yoo explores Korea’s rich drinking culture, from its traditions and unspoken rules to classic spirits, cocktails and anju, the foods made to accompany them.
Herb Marinated Spicy Sardines Toast
I appreciate good quality tinned fish most for their ability to deliver a tasty, protein-packed meal in very little time, and this recipe is a nice way to dress them up. I call for sardines packed in water since we’re creating our own olive oil sauce here, but use your favorite kind. The dish can be made a few hours ahead and is best served at room temperature.
Ingredients
Instructions
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Arrange sardine fillets skin side down in a large shallow bowl or plate, in a single layer or slightly overlapping.
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In small nonstick skillet, combine oil, garlic, and shallot over medium-¬low heat. Once mixture starts to sizzle, reduce heat to low and cook, stirring, until mixture is fragrant and shallot is just softened, about 2 minutes. Turn off heat and add lemon juice, serrano chile pepper, red pepper flakes, and half of tarragon. Season with salt and black pepper. Mix well. Pour mixture evenly over sardines.
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Arrange sardines over toast, drizzling some spicy oil on top. Garnish with remaining tarragon.
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*From Gather Around My Table: Simple, Flavorful Recipes from My Global Pantry. © 2026 by Kay Chun. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
