“A must for a healthy & great tasting meal. It’s no wonder that the Big Sky appeals to food lovers…”

On Rachel Ray’s Tasty Travels, chef/owner Charles Myers was featured preparing his Vegetarian Pozole. The recipe is available at FoodTV.com and in our recipe section.

“The food’s all over the map” at this “creative” “surprise in SLO” that features New American dishes based on “organic ingredients that amaze”; it’s a “fun, casual environment” that offers “awesome breakfasts” (“delicious every time”) and even provides “five newspapers to choose from.”

“If you don’t plan to dress to the nines but want a quality dining experience, this downton “locals” restaurant is ideal. Big Sky’s “modern food” is all homemade, with interesting spicy Caribbean, Creole, Cajun and Mediterranean dishes…”

“Anyone who’s familiar with L.A.’s Farmers’ Market knows funky Kokomo Cafe and its cousin, the Gumbo Pot, and will recognize some signature recipes on the menu of this eclectic, imaginative restaurant opened by a former Kokomo chef. At breakfast they serve the same red flannel turkey hash and a beet-fortified ragout topped with basil-Parmesan glazed eggs, and the Cajun-Creole influence spices up the menu at almost every turn. In fact, Big Sky might be the only place on the Central Coast to find decent jambalaya, gumbo, or authentically airy beignets.

The menu is self-classified “modern food,” a category that here means a dizzying international selection including Caribbean shrimp tacos with chipotle-lime yogurt, Thai curry pasta tossed with sauteed tiger shrimp and Mediterranean broiled chicken infused with garlic, rosemary, and olive oil.

The setting is comfy casual; creative paint treatments and weathered furniture create a vaguely Southwestern ambience accented by local art and a blue, star-studded ceiling. Big booths and small wooden tables coexist happily and complement the long counter/bar.

Big Sky is well known and well liked, as evidenced by the benches thoughtfully placed outside for customers who encounter a wait.”

“With Big sky capturing this prestigious crown for four years running now, it makes you wonder: Why don’t many other restaurants try to be a little daring? I’m not saying that you have to put Caribbean Adobo Steak on the menu. That wouldn’t be creative; that would be copying. Still, Big Sky’s big secret is no easy trick. You need people who can pull off such unconventional dishes and you need the public to accept then. No problem on either count.”

“Voted ‘Best Restaurant’ in a local magazine readers’ poll. Delivers on vegetarian friendly fare …”

“The menu here roams the world — the Mediterranean, North Africa, and the Southwest — but many of the ingredients are local; chicken sausages produced right in town. Big Sky is a hip gathering spot for breakfast, lunch, and dinner.”