by Cynthia Cruz
| March, 2, 2026
EMRE is a modern Mediterranean-inspired restaurant in Paso Robles created by Chef Julien Asseo, a Paso Robles native and acclaimed chef best known locally as the owner of Les Petites Canailles and S’Aranella, two of Paso Robles’ more notable restaurants. Chef Julien is the former executive chef at the two-Michelin-starred Restaurant Guy Savoy in Las Vegas, and his pedigree is evident in this newest concept of blending wood-fire cooking, coastal flavors, and bold, shareable dishes influenced by the diverse cuisines of the Mediterranean coast.
Daily operation in the kitchen is led by Chef de Cuisine Casey McMinn, who brings additional depth and creativity to Asseo’s vision. McMinn has roots in wood-fire and seasonal cooking, having worked in notable kitchens including State Bird Provisions in San Francisco and The Hatch Rotisserie & Bar in Paso Robles. Clearly, the restaurant is in good hands.
To start, a cocktail is a must at EMRE. The cocktail program here is adventurous with its mix of Mediterranean inspiration and California creativity that pairs beautifully with mezze. I particularly enjoyed a refreshing citrus-forward aperitif (often served on arrival) while my husband savored a mezcal-inspired cocktail with just a hint of smoke — perfect for whetting the appetite. The wine list leans heavily on both Paso Robles producers and international selections, which makes wine pairing a real highlight.
The menu centers on shareable starters (like hummus, baba ghanoush, charred octopus), large wood-fired dishes (such as whole grilled branzino, lamb racks, and souvlakis), carefully composed salads, and thoughtfully plated mains that emphasize both fire and fresh ingredients.
Appetizers are a must. The hummus with warm pita is exceptional; creamy, rich and topped with crispy chickpeas – the best hummus I have ever tasted, and with the warm, fresh, pita bread, I was in heaven. I could have feasted on just the hummus, but I’m glad I didn’t because the Baba ghanoush was also irresistible. In fact, all of the appetizers on the menu are absolutely divine, but the hummus and baba ghanoush were my favorites.
For the mains, the live-fire grill really shines. The souvlakis are beautifully seasoned skewers touched by fire and all are delicious. I tried the chicken, wagyu beef, and mushrooms – smoky, juicy, and slightly charred – extraordinary.
We also had the oysters – ice-cold, creamy, briny and FRESH. With a glass of bubbly, it was ethereal/.
The Etto Fettuccine is on my must-try list: pasta with lump crab and preserved Meyer lemon. I filled up on appetizers and souvlakis, so I didn’t get a chance to try, but I heard high praise from other diners. The menu is a cornucopia of must-taste items, so it will take a few visits until I’ve tasted everything.
I’m heading back to Paso Robles for a girls’ getaway and EMRE is on the itinerary. In fact, EMRE is the reason why I chose Paso Robles as our destination. I hope to eat there at least twice on our weekend getaway. It’s worth the trip and I’m going to make the most of it.
944 Pine St, Paso Robles, CA 93446
