"The family-friendly, wood-lined Oaks Bottom Public House (which is continuing on despite the closure of Lompoc Brewing) is likely the birthplace of “totchos,” substituting tater-tots for chips in its nachos. It’s fairly straightforward — crispy fried potato bites are covered in the usual nachos fixins’, like cheese, onions, olives, and pickled jalapeños, with options for pulled pork, bacon, and avocado add-ons. But sometimes a thing doesn’t need to be complicated to be delicious, especially after a few pints." - Alex Frane, Maya MacEvoy
Celeste Noche/Eater
