Consistent and satisfying eats, craft cocktails, 30 brews on tap, and California wines by the glass or bottle define the success of this gastropub by local restaurateur Gregory Finefrock. Lively atmospheres and dependable service augment a well-honed menu served at all locations, while fun distinctions, like a Skee-Ball alley and photo booth in San Luis Obispo, add to the mix. Traditional bar food goes next-level in chef Eric BosRau’s Nashville hot wings and Yuzu Buffalo wings; crispy Cheesesteak Egg Rolls with prime rib and fontina; Fried Chicken and Waffle Bites with sriracha-maple butter; and Mini Lobster Rolls with Tabasco aioli on a soft Hawaiian bun. Dough is made daily for pinsa-style pizzas, which are topped with barbecued chicken, corn or prosciutto, and arugula with spicy honey. Tacos come filled with grilled or crispy mahi mahi and Kahlua Pork Carnitas with kimchi dressing. Lighter fare takes shape in options like Moroccan Salad with mixed greens, dried cherries, feta, chickpeas, and quinoa.