At the heart of all great food is fresh, local, peak of the season ingredients. Paul Martin’s® aims to take diners back to the farm with meat raised in a humane and wholesome way, locally sourced organic produce, the best of both wild and farmed fish, artisan cheeses and cured meats from small local purveyors. Brian and Paul spent more than a year handpicking the sources for Paul Martin’s® menu. The thorough search produced 40 partnerships with thoughtful, local farmstead producers, 80 percent of whom are located in Northern California and with the opening of El Segundo they have developed a great network of local southern California producers as well.
“Eat organic. Believe in sustainable. Buy local.” is the mantra of Paul Martin’s®. As much as possible, that’s what Paul Martin’s® aims to deliver, and at accessible prices, with plates priced mostly between $10 and $22. The menu promises such mouthwatering dishes as: Cedar Planked Salmon baked with shallots and bacon, sautéed spinach and crimini mushroom jus; brick chicken from Pitman Family Farms with mashed potatoes and fresh herb jus; and braised lamb shank from nearby Solano County with white beans, artichokes and cipollini onions. The rich and varied menu also encourages sampling and sharing, with an assortment of small plates, a seafood platter with the freshest oysters, shrimp and crab; and over 50 wines offered by the glass.
The restaurant’s focus on local, sustainable and organic extends to the bar, which features seasonal fruit-infused vodkas made in house, an interesting array of local craft beers and a wine list that offers more than 80 bottles of mostly California wines.
Surveys show that 78 percent of American consumers value regional and local food for home cooking. Why? For health, taste and to preserve the rural landscape. Embracing this concept, Paul Martin’s® believes it’s their responsibility to carry these values into the restaurant kitchen.