Robin Wolf, Matthew Hanson, and Chef Nick DeShon are the heart, soul, and culinary minds behind SLO’s newest hotspot, “Highwater’. All three have made names for themselves at local existing hotspots like The Hatch, Fish Gaucho, more, but have now teamed up with some hospitality veterans to serve up craft cocktails, comfortable and high end shareable food to the music that has shaped them. Brunch starts this Sunday. Reservations recommended. Click to hear them Up & Adam!
