See dishes from Bare Bones restaurant in Pismo Beach

So the first dish we did was the PB&J, peanut butter and jelly. It's made with caramelized onions, chicken liver pate that we mixed with a little bit of honey. Put it on some grover beet sourdough, and a little bit of shaved parmesan. For the duck, we dry age it for 14 days, then we dust it with a little bit of koji, serve it with a blood orange vinaigrette, and whatever veg we get from farmer's market. So today was red beets, and we roast those off with a little bit of rice wine vinegar. We smoke our pork belly for 12 hours, then we throw it in the fryer, grill it, then we put our red chili paste that we get from farmer's market. We get Thai chilies, garlic, ginger, fish sauce, blend that up into a glaze, put it on top, finish it with some roasted today's cashews, a little parsnip and apple puree, and finish it with some fresh herbs. We are at Bare Bones 361, Pomeroy, Pismo Beach, California. Affordable, fine dining, and we just have fun with the food, so what we get from farmer's market, what we get from any local vendor, whether it be meat, seafood, we just have fun with it. We make it up, most likely, the day of.