Robin Covey, Novo’s owner, has been a restaurant proprietor on the Central Coast since the 1980s. In 2003, he opened the award-winning Novo Restaurant, in downtown San Luis Obispo. The name Novo comes from the Brazilian Portuguese word meaning “new.” For Robin, the expression perfectly describes the eclectic, global, and inspiring atmosphere that he and his staff have created in the iconic Cigar Factory space. The different menus at NOVO give you the best of both worlds - variety and dependability. The salads, sates (grilled, skewered meats) and a few other favorite dishes are constants on the menu, and are available from open to close. Meanwhile, the specialized lunch, dinner and brunch menus offer the opportunity to experience a changing variety of foods and tastes made possible by the creative forces at NOVO. At Novo we have a space for every occasion. Dine under the stars on our creekside patio, in our bar lounge or in the intimate downstairs cellar. Rehearsals, graduation parties, corporate events, wine parties, family reunions, birthdays…whatever the event, Novo has got you covered! Behind the Scenes: Get to know Head Chef Ben! Chef Ben graduated from the California Culinary Academy in 1996. He worked in the Bay Area and Central Valley for several years before moving to the Central Coast in 2003. Ben was hired as the chef at Novo prior to the restaurant's opening which allowed him to play a roll in the original menu design, while building new relationships with the local farmers in the area. In 2008, Ben co-founded Two Cooks Catering. After three years of catering throughout the Central Coast, Ben began teaching at Cuesta College. Whole foods along with meat and seafood butchery were the focus of his curriculum. He returned to Novo in 2013, picking up where he left off working as the kitchen manager for 2 years before taking over as Executive Chef. Ben lives in San Luis Obispo with his wife and two boys.
