Jeffry's Wine Country BBQ | Our Story
Born in Norma's Way Alley, Father's Day 2018
Chef Jeff and Kathleen Wiesinger opened Jeffry's on Father's Day Weekend 2018, tucked into Norma's Way Alley half a block from Paso Robles City Park. A vision for scratch-made, wood-fired Wine Country Comfort Food — now one of downtown Paso's most beloved spots.
How we started
They bet on a quiet alley and a backyard-BBQ ethos — and it paid off. Jeffry's became a locals' staple and a Central Coast destination almost immediately.
Everything made from scratch
Tri-Tip, Pulled Pork, Beef Brisket, Chicken, Pork Loin, and House Made Bacon — all dry-rubbed and smoked on-site, served on bread fresh from Edna's Bakery in SLO. Every sauce, from house BBQ to Jalapeño-Citrus Aioli, is made in our kitchen.
A champion at the table
Chef Jeff has won top honors at the Paso Pinot & Paella Festival four times — including People's Choice in 2025 — plus the 2024 Silver Fork at Mac & Cheese Fest. His Paso Paella on Tomato-Saffron Sofrito is the dish that keeps winning.
The courtyard is the whole point
Red umbrellas overhead, kids running around, dogs welcome — the open-air courtyard is where wine country and BBQ finally make sense together. Nobody's in a hurry, and that's the whole point.
Local wines on tap, craft beers on draft
Eight Central Coast wines and eight craft beers — poured alongside smoked ribs the way it was always meant to be. A glass worth raising at every table.
