The story
At Ox + Anchor, Executive Chef Ryan Fancher puts a modern spin on the classic steakhouse. Drawing inspiration from the hills and sea surrounding San Luis Obispo, the menu reflects a deep connection to the region. The restaurant’s careful curation of Central Coast wines ties everything to the local “terroir,” from plate to glass. This thoughtful approach helped Ox + Anchor earn a place in the Michelin guide, where it is listed as Recommended.
Chef Fancher’s path to Ox + Anchor is rooted in experience. He began working at age 15 at Chuck’s Steak House in Santa Barbara, moving through roles from dishwasher to butcher and bartender. After an informal apprenticeship at The Ballard Inn in the Santa Ynez Valley, he sharpened his skills in Napa Valley under chefs Richard Reddington at Auberge de Soleil and Thomas Keller at The French Laundry. Fancher was part of the opening team at Per Se in New York, then led the kitchen at El Dorado Kitchen in Sonoma and Barndiva in Healdsburg. Now, at Hotel San Luis Obispo, he oversees both Ox + Anchor and Piadina, bringing an innovative, intellectual approach to every dish.
The restaurant’s wine library is a highlight, anchored by a large painting of a California Live Oak. It features a hand-crafted oak dining table for fourteen, a chandelier, and a beautifully displayed collection of Central Coast wines. French doors open to the hotel’s garden courtyard, and outdoor seating is available on the Ox + Anchor patio. The wine library is available for private dining, ideal for celebrations or corporate gatherings. With its blend of refined setting and local focus, Ox + Anchor offers a distinctive steakhouse experience in San Luis Obispo.
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