Artisan: A crisp urban look of a contemporary bistro

Executive chef Chris Kobayashi, standing, and his brother Michael Kobayashi, general manager, are co-owners of Artisan. Michael’s wife, Shandi, is the wine director.  (Lawrence K. Ho / LAT)

Tourists, locals and area winemakers mingle in Artisan’s contemporary dining room, with its light walls, dark wood and black accents.  (Lawrence K. Ho / LAT)

Artisan has a full bar, including several craft beers on tap and in bottles.  (Lawrence K. Ho / LAT)

The wine list covers a wide array of Central Coast and other California labels.  (Lawrence K. Ho / LAT)

Chris Kobayashi, a.k.a. chef Koby, uses organic and sustainably raised ingredients. He finishes a plate with a serving of sauce.  (Lawrence K. Ho / LAT)

Eggplant and heirloom tomato lasagna is served in an individual casserole, a richly layered blend of tomatoes, roasted Italian peppers, bufala mozzarella and sweet basil leaves.  (Lawrence K. Ho / LAT)

Herb-marinated flatiron steak comes on a bed of leaf spinach with a dollop of Cabernet butter and a side of shoestring potatoes.  (Lawrence K. Ho / LAT)

Desserts include warm peach and blackberry crumble with pecan streusel and vanilla ice cream.  (Lawrence K. Ho / LAT)

A starter of Gouda and Porter fondue is enough to share or have as a main course. Garlic toast, broccolini and andouille sausage are served for dipping.  (Lawrence K. Ho / LAT)

Pan-roasted “day boat” scallops nestle on a bed of Yukon potato risotto with main lobster, topped with purslane, also known as miner’s lettuce.  (Lawrence K. Ho / LAT)

Crisp-coated Dungeness crab cakes rise from an aioli of capers and thyme. The lettuce is dressed with a Tabasco vinaigrette.  (Lawrence K. Ho / LAT)