November News


We have so much to be grateful for this year, join us around the table as we share our farm fresh bounty with you.
Thanksgiving is November 23rd, make your reservations here.


Robin’s Restaurant is Dishing it Out for Charity This Holiday Season

We are proud to participate in 805 Living’s Dishing It Out for Charity program running through Dec. 31. Robin’s will pledge $2 for every order of Butternut Squash and Black Kale Lasagna to the Family Care Network to help support the children and youth of our Central Coast community. Check out the story on page 51 of the November issue at

The Family Care Network will also be partnering with Robin’s Restaurant (and all sister locations: Novo, Luna Red, Mint+Craft and Café Fiero) during their Sponsor A Child holiday gift drive.  We as a restaurant group want to empower parents and caregivers to fulfill holiday wishes for hundreds of children and youth. Our group will be fulfilling 64 wishes in the way of gift cards or money to FCNI.  This we will pass on the joy of giving directly to parents and caregivers, equipping them to make their child’s wishes come true – which is every parent’s hope! These families haven't had the ability to enjoy the experience of choosing a special item or shopping for their own child, until now. FCNI's clinical staff will assist parents and care givers in talking to their children about their desires, planning for gift giving, and also assisting in the shopping. 

“We are happy to be able to give back to the community through this charity drive. Helping children find a sense of family and community is dear to my heart. The real heroes, though, are the foster parents who sacrifice time & resources to provide a loving home and stability to these kids who so desperately need it”
--Shanny Covey







Sam Chesebro grew up in Los Osos, California and fell in love with food at an early age. After graduating from the California Culinary Academy in San Francisco in 2008, he has worked hard to bring his style and passion to the restaurants of the Central Coast. “My goal is to delight my customers with local and seasonal cuisine that is both innovative and approachable. I like to honor tradition while at the same time striving to remain creative and at the forefront of modern culinary techniques.” Sam has had the privilege of working at both Novo and Robin`s and has come to respect and enjoy the philosophy that both restaurants bring. “We pride ourselves on working as close as we can with local farmers and cheesemakers and making sure our meats and seafood are both all natural and sustainable.” Chef Chesebro continues to strive for excellence in his food and in his leadership to produce a delightful dining experience for all who walk through the doors at Robin's.



In the aftermath of the wildfires that devastated Napa, Sonoma and Mendocino Counties, I knew the best way we could support those affected was to buy their product. Many wineries lost structures and their vines, so as the wine buyer I wanted the restaurants to give that direct stream of revenue to these producers so they can rebuild and replant quicker. Last month I brought on Mayacamas, Blackbird Vineyards, and Scribe. The hardest hit of these three being Mayacamas, which is a historic and pioneering winery that was established in 1889 near the summit of Mount Veeder. They lost multiple structures and many acres of their vineyard. I have had the great fortune of visiting this beautiful winery and it hurts deeply knowing how much they've lost. In addition to bringing on Scribe Pinot Noir at Luna Red, I will be featuring their 2017 Nouveau of Pinot Noir at Novo for the months of November and December. This wine was made in the spirit of the Nouveau wines of Beaujolais and Scribe has committed to donating the proceeds from this wine to the La Luz Foundation to aid in the wildfire relief effort. It's easy to forget how important a bottle of wine is, how many lives are wrapped up in it, how livelihoods are dependent upon it, but these wildfires sharply bring these facts into focus. I'm proud to support these producers and that I work for restaurants that enable me to do so.





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