Creative blending of Greek and Mexican fresh cuisine.
Review by Teresa Allen
The Wild Donkey Café
1131 Broad Street, San Luis Obispo (Map)
Hours: Sun – Wed 11 a.m. – 9 p.m.; Thurs – Sat 11 a.m. to 10 p.m.
Price range: $$1/2 (Most entrees from $9 to $15)
Alcohol: Beer and wine only
You might come for the curious meeting of Greek and Mexican cuisines. But you’ll return to The Wild Donkey Café on Broad Street for the fresh ingredients and creative menu that features such items as salmon and grilled apricot salad, a chicken and fig sandwich, and a vegetarian souvlaki with broiled mushrooms, tofu and red peppers inside a pita wrap.
The restaurant itself, with just 15 tables, is bright and cheerful with French doors opening out onto the street for fresh air and people-watching. A back, outdoor patio is scheduled to open soon. The owners, Greeks who also love Mexican food, liked the idea of giving diners a distinct choice of cuisines in their offerings. The menu, in fact, ranges from the often raved-about “Wild Donkey” burritos (with a choice of lamb, pork tenderloin, NY strip steak or vegetarian, filled with the usuals but also carrots and zucchini), to a Greek-inspired vegetarian stuffed Poblano pepper that is baked with vegetables and raisins and drizzled with a creamy pecan souce.
Many of the menu items are vegetarian, including such starters as pikalia (an assortment of Greek dips served with grilled, soft honey bread,), dolmathes, and spanakopita – flakey phyllo, filled with spinach, feta, leeks and herbs. You can even buy a side of fresh, locally grown vegetables.
A lamb gyro with red onions, fresh tomato, chopped romaine lettuce and tzatziki sauce brought raves on a recent visit for the tender cut of meat and fresh ingredients. The fig preserves on the fig and chicken sandwich (a large portion served with brie on a soft roll with pesto mayonnaise) kept everything moist and was more than one diner could eat.
A cheerful, comfortable restaurant with ornate crystal ceiling chandiliers and a cozy, bricked-in wall. Just 15 tables that are set far enough apart for private conversations.
Helpful and attentive college-age students.
Grilled salmon and apricot salad, anything lamb, fresh squeeze lemonade, and an order of peasant potatoes (wedges baked crispy with lemon and oregano).