MITCHELL SJERVEN

(continued from page 31) avoid the animosity that exists in the kitchen knowing that servers make twice what they do in fewer hours. In reality, really talented servers are in demand and will simply go elsewhere rather than take a pay cut to work at a temple of gastronomy for very long.

You’ve been in the restaurant business locally for nearly 30 years. What has changed for better and worse and what will always stay the same?

Restaurants will always be a gathering place for people to socialize in the company of other humans, a place to not just to fuel up but enjoy a meal with friends. Quality food is still the benchmark of a successful restaurant but the ‘one check-box’ scenario has expanded to include a much greater emphasis especially on the service, the beverage program and ambience of a restaurant. No longer can a talented chef simply prepare great food. expectations are that you will do so with staff who serve it graciously in an inviting atmosphere with the appropriate beverages. Restaurants that continue to try and get away with deficient service, basic décor and a poor wine list have little chance of survival.

Positive developments in the industry include an increasingly aware consumer base that cares where food comes from and the concurrent growth in farmers markets and sustainable agriculture. Additionally, excitement about dining has created the ‘eatertainment’ phenomenon where a night’s activity can be solely the restaurant experience, not dinner ‘and a’ movie. The biggest change in the business has been the erosion of service standards, to the point where the book I would write after a quarter-century in the restaurant business would be entitled ‘The myth of Service Standards: have It Your Way’. I do not bemoan the disappearance of coat & tie requirements but the challenge facing restaurants today is writing a menu, staffing a restaurant and creating an environment for no one in particular as each guest will want it ‘their way’. Chef’s have become incredibly adept at managing the multitude of food allergies and preferences of individual diners.

Service, however, is a bigger challenge: if you think it simple and that you know how the certain aspects of service should be handled I would invite you to spend a week on the floor of a restaurant for the following simultaneous challenges that will vary from one night to the next, let alone form table-to-table: pour the bottle of wine/don’t pour the bottle of wine; hurry our order up/ please don’t rush us; turn the lights up it’s too dark/turn the lights down it looks like a hospital in here; hang our coats/don’t touch my coat. The list goes on.

Where is the restaurant industry headed in SB?

As a desirable place to live, Santa Barbara will continue to have more restaurants per capita than any other city in California so industry competition will remain fierce. farm-to-table, sustainable food and local wine will all find their way into more reasonably-priced restaurants and that is a good thing. The importance of the restaurant environment continues to grow increasingly important so look to restaurateurs to take the dining environment to new heights—more comfortable (think more lounge seating, fewer tables and chairs), and embracing the use of technology. overall, the consumer outlook is positive, in large part due to the increasingly savvy guest who knows what they want, when they want it and where they are willing to have it.

Carpinteria

Garden Market. garden Market is a gem tucked into Santa Claus lane. offering very tasty sandwiches, salads, smoothies and casual fare the garden Market is a very enjoyable place to have a lunch break. our favorite is the “gourmet turkey” sandwich. open Monday–Sunday 10am-3pm. Serving breakfast from 7am to 11am weekdays and until 1pm on weekends. [l] $ (BW) 3811 Santa Claus lane (805) 745-5505

Sly’s. James Sly, formerly of lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (ld) $$ (FB). reservations are suggested. 686 linden ave. 805-684-6666.

Montecito

CAVA. experience the bold flavors of Spain, Mexico and latin america in a romantic garden setting in the village of Montecito. Cava’s methods and imaginative combinations by chef onofre Zuñiga including lobster tamale, quesadilla with chicken, manchego cheese and caramelized onions, coconut shrimp with spicy mango salsa mango and grilled ribeye churrasco steak, 2002 Zagat award. happy hour 4-6, Weekend Brunch from 8am. Complimentary Valet Parking. [Bld] $$, (FB) 1212 Coast Village road, 969-8500.

Lucky’s. Montecito’s only premium steakhouse. great wine list and martini selections. great weekend brunch served 9am-3pm. [Brd] $$$, (FB) 1279 Coast Village road, 565-7540.

Peabody’s. Come to Montecito and enjoy Peabody’s american cuisine. offering breakfast, lunch and dinner 7 days a week, 7am to midnight. [Bld] $ (FB)

1198 Coast Village rd (805) 969-0834

Piatti. elegant yet casual rustic italian trattoria. located next to a seasonal creek, Piatti offers homemade pasta, pizzas and delicious entrees. there is an exhibition kitchen where you can watch your dinner being prepared, two patios and two fireplaces. located in the upper village of Montecito. Banquets and catering are available. [Brld] $$, (FB) 516 San Ysidro road, 969-7520

Stella Mare’s. overlooking the Bird refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive american & French wine list, great private rooms for your event needs and live Jazz on Wednesdays. Closed on Mondays $$ [ldBr] (FB) 50 los Patos Way. 969-6705. .events by Stella Mare’s is located at 3302 McCaw ave, on upper State Street. www.stellamares.com

The Stonehouse. located in a 19th-century citrus packing house, the Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Chef John trotta’s regional cuisine is prepared with a palate of herbs and vegetables harvested from the on-site chef’s garden. open for dinner from 6-10 p.m. daily. [d] $$$ (FB) 900 San Ysidro lane (805) 565-1700. The Montecito Café. eclectic menu with great service. desserts to die for! open daily from 11:30 (ld) $$ (FB) 1295 Coast Village rd. 805-969-3392.

Ojai

Suzanne’s Cuisine. Suzanne’s Cuisine provides creative, vibrant contemporary european cuisine that is lovingly prepared with the finest quality ingredients and presented by a nurturing, friendly and knowledgeable staff. the menu offers a wide variety of beautiful salads, fresh seafoods, grilled meats and vegetarian selections. You may enjoy our interior dining room or our heated patio which overlooks a beautiful garden. Suzanne’s Cuisine is ojai and Ventura County’s top rated restaurant in the acclaimed Zagat Survey.