Farm-to-table with a Latin flair

Spanish for “the harvest,” La Cosecha Bar + Restaurant is true farm-to-table fare, with a philosophy that great food and drinks bring people together.

Chef MacDonal’s Honduran heritage and fastidious commitment to fresh, locally-sourced cuisine play heavily into each menu, providing guests with an authentic and indulgent experience to remember. The restaurant also features a craft cocktail menu designed to make use of garden-fresh ingredients and locally-sourced artisanal spirits wherever possible.

Making a vision come to life

When designing the restaurant, the vision came to life with the help of local artists and craftspeople. Taking the concept of a sustainable business, La Cosecha repurposed materials for the construction of the bar, furniture and walls – keeping it local wherever possible.

Our Team


Santos MacDonal began his career in the highly acclaimed Italian Restaurant, “Giorgio” in Malibu California, mentored by Chef Giorgio Baldi. He has since worked at many great restaurants in Los Angeles including Via Veneto, Locanda del Lago, Koi, La Sosta and more. He worked his way to Executive Chef at Bridge Restaurant and L’Angolo Cafe in Los Angeles.

Santos’ philosophy is to use the freshest ingredients, locally sourced whenever available to create interesting and delicious dishes. He is constantly challenging himself to create new and tasty dishes that reflect what is available at any given time.

At Il Cortile Ristorante, Santos’ pastas and sauces are homemade and his dishes are created in such a way that the pasta becomes “involved” with the sauce, not just as an accompaniment, which creates a terrific dish. His seafood and meat dishes are expertly prepared as he oversees every dish that leaves the kitchen.

Santos opened a second concept in Paso Robles called La Cosecha Bar and Restaurant where he has the opportunity to express some of his Latin roots. The offering is Latin and Spanish fare, creative mixology and a casual, fun ambiance. Once again, he draws from the vast local resources and pulls in specialty items to enhance each countries unique flavors.


Carole MacDonal has enjoyed an exciting career as a Producer and a published Writer in Hollywood with credits in both television and film, including “the Amazing Race”, “the Biggest Loser” and independent films. But her passion for food and wine led her, along with her husband, Executive Chef Santos MacDonal to Paso Robles, California where they opened Il Cortile Ristorante, one of Paso Robles most popular restaurants.

Her experience in running productions was an easy fit when it came to running the business side of the restaurant and her vast knowledge of fine dining led her to the front of the house at Il Cortile.

Carole opened a second concept with Santos, in Paso Robles called La Cosecha Bar and Restaurant in 2013. The offering is Latin and Spanish fare, creative mixology and a casual, fun ambiance. Her days are busy as she runs both businesses and splits her time in the front of house in both restaurants.

With a passion for wine as well, Carole became a Sommelier and expanded her knowledge of wines. She designed the wine list to complement the menus Santos has created. Carole looks for exquisite wines from both the Paso Robles area along with the finest selections from Italy, Spain and a touch of France.

Eric Carfagnini
Mixology Consultant

A native of Buffalo, New York, Eric attributes his culinary roots to two important men: Jewish restaurateur Lenny Levin, and Italian Vintner Quintino Carfagnini, better known as Grandpa and Nonno.

After graduating from the University of Arizona, Eric took up residence in several fine dining establishments throughout the Scottsdale/Phoenix area, developing his knowledge of international spirits, wine and sake. Most importantly, Eric developed a fondness and respect for the lost art of mixology. Eric’s career has taken him through several Bar Chef competitions, where he has earned multiple first place awards and was recently a runner-up in the esteemed Bombay Sapphire mix-off. Having a signature Patrón Tequila cocktail featured in Tasting Panel Magazine capped Eric’s career at Scottsdale’s famed Culinary Dropout restaurant.

Eric finds inspiration in local, indigenous ingredients and cultures as well as observations of and interactions with people. His creative motor is always in gear. He believes that a great bar experience starts with service. “You need to provide something memorable,” says Eric. “Whether it be advice on life or the best cocktail your guest has ever had, that time in front of you is an experience they wouldn’t get from sitting on the couch.”

At La Cosecha Bar + Restaurant, Eric has designed a craft cocktail menu to complement the Spanish and Latin-inspired fare. Under Eric’s mixology program each drink is expertly made and carefully balanced, sourcing fresh-from-the-garden ingredients and artisanal, locally-produced spirits whenever possible.



835 12th Street, Suite A
Paso Robles, CA 93446



Wednesday – Thursday:
Lunch |
Liquid Lunch |
Dinner |

Friday – Saturday:
Lunch |
Liquid Lunch |
Dinner |

Brunch | 10am-2:45pm
Liquid Lunch | 2:45pm-5pm
Dinner |