I'm a SB local and have tried much of the food in the city. This place is phenomenal. Very unique and has a "farm to table" type menu in which they use seasonal ingredients and create dishes inspired by the local climate. My boyfriend and I both enjoyed this restaurant more than Bouchon and other high end establishments in Santa Barbara. Why you may be asking? It is just different. I haven't had any food like it. Contemporary take on smokey and bold flavors. Mexican vibes, but not traditional Mexican food. I would recommend the ash smoked eggplant as a side and the grilled avocado was a nice way to start the meal. The Oak Tagliatelle is a highly interesting and excellent pasta dish made with acorns which is a native ingredient in the central coast landscape. Their beer list is very unique as well with craft beers from all over the state that pair exceptionally with the cuisine. They're wine list has an emphasis on local wines from the central California coast which is nice as well. If you can make it, I highly suggest you go.
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