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Black Stallion gets new owners and new gastropub flavor 

"The Firestarter" is one of the chef's craft burgers: Jack cheese, jalapeño aioli, haystack onions, and ho sauce. be rewarded!!

“The Firestarter” is a craft burger with jack cheese, jalapeño aioli, haystack onions, and their signature Devils Blood hot sauce.

New owners of the Black Stallion are bringing high-end flavor to Paso Robles. One month ago the previous owners who served Mediterranean food handed over the restaurant to chef Mark Mishalanie, 31, Damon Ginart, 38, and Edgar Cobarrubias, 21.
Now the restaurant has been transformed into a gastropub. What is a gastropub? “It’s fancy bar food pretty much, but it’s delicious,” said chef Mishalanie. The goal of the new Black Stallion is to deliver high-quality food, without sub-standard ingredients or lack of effort.

Usually when someone hears high-end the first thought that comes to mind is price, and how much money am I going to shell out for a meal? Chef Mishalanie said he believes that everyone deserves to eat out to a nice restaurant now and then. “Why should we leave gourmet food for San Francisco and New York?” The Black Stallion’s new owners want to share what quality food tastes like, and they want to share the experience.

The ingredients of every dish are sourced in San Luis Obispo County, the owners say, excluding beer and wine. The ideology of farm to the table is important to the establishment. Mishalanie says, “We try our best to introduce small micro-breweries.” Mishalanie personally recommends Acoustic Ales Brewing Experiment.

Featured menu items

  • The Black Stallion burger: aged white cheddar, house bacon patty, aioli, arugula, tomato, and house pickle
  • House smoked sausage: daily offering from chef Mishalanie
  • Shawarma: house marinated lamb and beef, french fries, grilled flat bread, and tabouleh
  • Steak: spice rubbed prime Coulotte steak, wilted spinach, mushroom puree, and root veggie mash
  • Caeser salad: romaine hearts, anchovies, garlic bread crumbs, and parmesan cheese crisps
  • The Black Stallion salad: young mixed greens, cucumber, goat cheese, strawberry, radish, avocado, and citrus vin

Chef Mishalanie encourages anyone that is having a hard time deciding what they want to get one of their 100% grass fed free-range burgers. Also recommended are the bacon brussels plate, hot wings, and deep fried Philly cheesesteak. This is a family friendly place. Tuesday nights are game nights with everything from Parcheesi to battleship. The gastropub hosts live music and there is an open pool table. For a limited time Black Stallion will open early for World Cup games.

About the owners

Chef Mishalanie has been cooking for 21 years. Of that time he spent four years as an executive chef at multiple high end restaurants. Mishalanie lives in San Luis Obispo on his own micro-farm with his four children, and his chickens. Damon Ginart, native New Yorker, lived in San Diego working in coffee shops, and in bars. When in San Diego, Damon was a kung-fu instructor at the White Dragon. Presently Damon is the bar manager at the Black Stallion. Edgar Cobarrubias, the youngest of the group has lived in San Luis Obispo county his whole life. He started his life in the restaurant business at the Chipotle in San Luis Obispo, where he met Mishalanie. After Mishalanie left Chipotle, Cobarrubias was quick to follow. Along with sharing a business together the three are roommates.

Selection of beers on tap

Business hours and general information

The Black Stallion is located at 1467 Creston Road in the Food For Less shopping center, (805) 296-3364. Hours are as follows:

  • Monday-Thursday: 10:30 a.m. to 10:30 p.m.
  • Friday and Saturday: 10:30 a.m. to 11 p.m.
  • Sunday: 10 a.m. to 9 p.m.

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About the author: Ryan Scheiderer

Writer at Paso Robles Daily News.