J U N E 2019
THE DRINKS ISSUE
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Contents JUNE 2019
â&#x20AC;¢ THE DRINKS ISSUE
SHAKING THINGS UP
Oak & Iron takes the bar scene to new heights with imaginatively crafted epicurean cocktails in Thousand Oaks. By David Gadd Photographs by Gar y Moss
MAKERS LEAVE THEIR MARKS
Beverage-producing pioneers bring their craft to the 805.
By Alex Ward
Cocktail ingredients made by Oak & Iron head bartender Paul Jones stand ready for use. JUNE 2019 / 805LIVING.COM
Contents JUNE 2019
• THE DRINKS ISSUE
Departments of the 805
Finds 33 Glass Acts
Deck the home bar with these dazzling decanters. By Jennie Nunn
36 STYLE: Free Spirit
Get ready for summer living with this season’s laidback boho fashions. By Frances Ryan
By Erin Rottman
Insider By Heidi Dvorak
42 Local Events & Family Fun 44 Hot Ticket 47 Show Your Support 49 Worth a Drive 49 Give Back On the Cover Local mixologists create cocktails that appeal to the eye as well as the palate, like these beauties at Nonna in Westlake Village. For more, see page 27. Photograph by Gary Moss
JUNE 2019 / 805LIVING.COM
Arts & Culture 50 A Toast to World Music
With traditional and classical instruments, the Folk Orchestra of Santa Barbara tunefully covers the globe. By Joan Tapper Photographs by Gary Moss
Upgrades 53 Cook Out
Take the party outside with a tasteful outdoor kitchen. By Frances Ryan
Good Deeds 56 Alzheimer’s Association
California Central Coast Chapter and the Council on Alcoholism and Drug Abuse
By Mark Langton Photographs by Isaac Hernandez and Mark Langton
Taste 82 FOOD: A Case of
the Munchies Make these popular snack recipes from local happy hour menus to serve at your next cocktail party. By Jaime Lewis Photographs by Gary Moss
86 BEER: BUZZWORTHY BREWS Local breweries and taprooms serve up new suds for summer.
92 Dining Guide
By David Gadd
Mixologists of the 805
88 DINING OUT:
Land Meets Sea At Montecito’s Rosewood Miramar Beach Resort, Caruso’s restaurant combines delights from local farmlands and ocean waters to make fine southern Italian cuisine.
P.S. Sketchpad 104 Amateur By Greg Clarke
In Every Issue
16 Editor’s Note 18 Masthead 22 Behind the Scenes
By Victoria Woodard Harvey Photographs by Gary Moss
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82, 88, AND 50: GARY MOSS
Pulse 27 Tracking the Beat
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FRONT, LEFT: Carlos Garcia: Associate Vice President, Financial Advisor; Barry Garapedian: Managing Director—Wealth Management, Financial Advisor; Seth Haye: Executive Director, Financial Advisor; BACK, LEFT: Vanessa Renna: Client Service Associate; Jessica Hudson: Client Service Associate; Clint Spivey: Consulting Group Analyst; Stephanie Hartmire: Senior Registered Associate; Elisa Decker: Group Director * as of August 1, 2018
Best-in-State Financial Advisor, 2019 (Seth Haye) —Forbes Magazine
Top NextGen Advisors, 2018 (Seth Haye, #11 of top 1000 in U.S.) —Forbes Magazine
Top 40 Under 40, 2019
The Oaks Group at Morgan Stanley 100 N. Westlake Blvd. #200, Westlake Village, CA 91362
(Seth Haye, #8 in U.S.) —On Wall Street
Sources: Forbes.com (February 2018). Best-in-State Wealth Advisors ranking was developed by SHOOK Research and is based on in-person and telephone due diligence meetings and a ranking algorithm that includes: client retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Investment performance is not a criterion. Rankings are based on the opinions of SHOOK Research, LLC and are not indicative of future performance or representative of any one client’s experience. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pay a fee to Forbes or SHOOK Research in exchange for the ranking. For more information: www.SHOOKresearch.com. Forbes Magazine (July, 2018). Data provided by SHOOKTM Research, LLC. Data as of 3/31/18. SHOOK considered Financial Advisors born in 1980 or later with a minimum 4 years relevant experience, who have: built their own practices and lead their teams; joined teams and are viewed as future leadership; or a combination of both. Ranking algorithm is based on qualitative measures: telephone and in-person interviews, client retention, industry experience, credentials, review of compliance records, firm nominations; and quantitative criteria, such as: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of SHOOK Research, LLC, which does not receive compensation from the advisors or their firms in exchange for placement on a ranking. The rating may not be representative of any one client's experience and is not indicative of the Financial Advisor's future performance. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pays a fee to Forbes or SHOOK Research in exchange for the ranking. For more information see www.SHOOKresearch.com. On Wall Street's Top 40 Under 40 asks brokerage firms to nominate their top young brokers. Of those nominated, On Wall Street bases its rankings on quantitative and qualitative criteria. Financial Advisors are ranked by their annual trailing-12 month production (as of Sept 30, 2014). The rating is not indicative of the advisor's future performance. Neither Morgan Stanley Smith Barney LLC nor its financial advisors pay a fee to On Wall Street in exchange for the rating.
©2018 Morgan Stanley Smith Barney LLC. Member SIPC
o m s i P ch a e B DES
TI O A N I
Strolling, fishing, or simply watching the wildlife, has been a pastime on the Pismo Beach Pier for decades.
A DV E R T I S E M E N T
he town of Pismo Beach was once part of Rancho Pismo, a nineteenth-century Mexican land grant of almost 9,000 acres. Around the turn of the last century, early advertisements for its first hotel, El Pismo Inn, encouraged visitors to come for the “duck hunting and pleasant surroundings.” Although activities are now vastly more wide-ranging, the beach town proudly retains its old California charm. Here is the Pismo you’ve always known.
CLOCKWISE FROM TOP: CCAETANO/ ISTOCKPHOTO.COM; ROBSON ABBOTT, ISTOCKPHOTO.COM; CHRIS LESCHINSKY
For more information, visit classiccalifornia.com historic and recently restored Pismo Beach Hotel (thepismobeachhotel.com) was built in the 1930s and was once used as an escape for Hollywood movie stars like Cary Grant, Bette Davis, and Joan Crawford. Renovated rooms feature pine furniture and gas fireplaces, and its one- and three-bedroom apartments are ideal for longer stays.
Pismo Beach offers a variety of lodgings for budgets large and small. Edgewater Inn & Suites (edgewater-inn.com) is a classic California hotel that has been meeting the needs of travelers since 1948. Just steps from the sand and the pier, its 99 rooms are pet and kid friendly, while its spacious pool and hot tub overlook the gorgeous beach and ocean. Campers and glampers who prefer to travel with their own hotel rooms can head for the award-winning Pismo Coast Village RV Resort (pismocoastvillage.com). Located on 26 acres adjacent to a beachside lagoon, it offers more amenities than most hotels, including a minigolf course, arcade, and general store. The
The original F. McLintocks Saloon & Dining House (mclintocks.com) has been drawing diners to Shell Beach since 1973. They come for its Old West atmosphere, ranch-style cuisine, and some of the best oak-pit barbeque around. Enjoy the locally focused wine list and don’t forget to try the bacon-wrapped house-aged petit filet. Beloved Giuseppe’s Cucina Italiana (giuseppesrestaurant.com) has been dishing up classic Southern Italian cuisine since 1988. The iconic eatery sources its fresh heirloom produce from the owner’s DiFronzo Farms. Devastated by a fire in 2016, its reopening in 2018 was celebrated in tandem with the completion of major renovations to the historic Pismo Pier.
Shell Beach Surf Shop (shellbeachsurfshop.com) has provided surf lessons, surf camps, rentals, and retreats for almost two decades. Known for its colorful collection of surf boards, the shop also stocks an array of clothing and gear for in the water, on the water, or near the water. Pismo Beach Bike Rentals (pismobeachbikerentals.net) can be found right next to the Pier. It offers riders a variety of bikes, including cruiser, banana, and electric models. Or you can pile the family into a surrey bike and take a ride up the coast to Shell Beach, down to the Butterfly Grove or the Oceano Dunes Preserve, or simply putter around downtown.
Tip Your Bartender IT’S NOT UNUSUAL FOR RESTAURANTS to be designed with open kitchens, where diners can see the cooks preparing the food. It hasn’t always been that way, but if I had to guess, I’d bet that one day a chef looked at his restaurant’s bar, saw how much fun customers were having talking to the bartender and seeing exactly how their drinks were made, and said, “I want that.” There is something really appealing that comes with taking a seat at a bar and interacting with the person mixing drinks, as well as other patrons. This is one of the most exciting times in mixology. Superior wines and craft beers are available at most bars, but innovative cocktails and the people who mix them are driving the excitement. To celebrate this new Golden Age of Cocktails, we are launching our first
LISTEN UP! Our second installment of 805 Living Eats podcast is now available. 805 Living contributor and host Jaime Lewis interviews chef Jason Paluska of Santa Barbara’s The Lark, who brings his insight to the art of making bar snacks. Also, don’t miss Lewis’ Taste/Food article (page 82) with Paluska’s tantalizing snack recipes.
805 Living Cocktail Week. From June 20 to 30 (which makes it a gloriously long week), participating establishments up and down the Central Coast present drink specials, cocktail-making classes, and a heightened focus on what’s happening on the other side of the bar (see page 60 for a list of participants). For example, Les Marchands Restaurant & Wine Shop in Santa Barbara is featuring Portuguese-inspired drinks during its Social Hour (weekdays from 3 p.m. to 5 p.m.); Outpost at the Goodland in Goleta is offering its Five O’Clock Shadow (Banks 5 Island Blend Rum, Campari, Plantation Pineapple Rum, and housemade orgeat) for half-price; and Brent’s in Westlake Village is creating a special Bloody Mary bar, where customers can build their own classic cocktail to suit their taste. Cocktail Week is a great way to celebrate the start of summer, get out on the town, and support local businesses. (The stories in this issue, like contributing writer David Gadd’s “Shaking Things Up” on page 68, will help, too.) You’re bound to discover that local bartenders have gotten very playful with their drinks, which are often created with spirits and other ingredients that arrive at the bar from area distilleries, breweries, wineries, or farms. Cheers to the men and women behind the bar!
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805 LIVING, JUNE 2019
Behind the Scenes Our featured contributors like to indulge in the occasional tipple. Here are the most creative, delicious drinks they’ve recently tasted. Leslie Dinaberg “Lazy Sunday afternoons are perfect for sipping cider and playing board games at Santa Barbara Cider Co., which is actually in Goleta,” says contributing writer Leslie Dinaberg (Pulse, page 27). “The Gilbert Grape cider, dusted with a peanut-butter honey rim, smells deliciously reminiscent of school lunch PB and Js, but this version has a fun, adult-beverage kick.”
Contributing illustrator Greg Clarke (P.S. Sketchpad, page 104) whet his whistle at Oak & Iron in Thousand Oaks and discovered a new favorite. “I had a wonderful Gin and Tonic made with bartender Paul Jones’ handmade tonic using imported cinchona bark from India and American-made St. George gin,” Clarke says.
“I had The Fugitive cocktail at The Roger Room in L.A., which incorporated mezcal, tamarind syrup, caraway liqueur, cardamom bitters, and aquafaba,” says contributing writer Alex Ward (“Makers Leave Their Marks,” page 76). “It had more ingredients than my typical dinner, but all those elements added up to something very tasty.”
FROM TOP: AMY BARNARD; GREG CLARKE; LESLIE GOW
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Behind the Scenes Cheers to the most inventive, palatepleasing libations that our featured experts have recently tried. “The Tangerine Gimlet at The Good Lion in Santa Barbara—smoky, tart, refreshing, addictive.” —Jason Paluska
(Taste/Food, page 82) executive chef The Lark Santa Barbara thelarksb.com
“Mahalo at Ya Boi from Nightcap in San Luis Obispo; delightful tropical and peaty juxtaposition.” — Maggie Przybylski and Morgan Murphy
“The Blood Orange White Ale at Telegraph Brewing Company in Santa Barbara—refreshing with the perfect hint of citrus.” —Adam Phillips
(Arts & Culture, page 50) music director Folk Orchestra Santa Barbara folkorchestrasb.com
“The Pearbellini at the Miramar Beach Bar at the Rosewood in Montecito. It’s a combination of vodka, elderflower liqueur, fresh lime juice, pear puree, and chamomile syrup with a splash of [sparkling] rosé.” —Jacopo Falleni
(Pulse, page 27) owner Nonna Restaurant & Cocktail Bar Westlake Village nonna.restaurant
PALUSKA: MACDUFF EVERTON; PHILLIPS: ANDREW YEW; FALLENI: ALLORIA WINTER PHOTOGRAPHY
(“Makers Leave Their Marks,” page 76) owners Two Broads Ciderworks San Luis Obispo twobroadscider.com
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Villa Di Napoli - Located on over 2 acres and elevated to capture the incredible views of Lake Sherwood and the surrounding mountains. Approx. 15,000 sq. ft. Italian custom dream home which includes an over 5,000 sq. ft. subterranean garage/multi-functional area complete with HVAC, elevator and space for 15 cars to delight the most discerning car enthusiast! Main level Master Suite with Private Terrace, State of the Art Movie Theater, Wine Cellar, Game Room, Gym, Library with adjoining Office, Gourmet Kitchen, Great Room with pocket doors that open to the Loggia and infinity edge pool & spa. Stunning architecture with stone finishes and endless attention to detail!
Team Nicki & Karen nickiandkaren.com Nicki LaPorta 805.390.6591 firstname.lastname@example.org DRE 01233940
Karen Crystal 805.625.0304 email@example.com DRE 01346860
Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01991628. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed.
T R AC K I N G T H E B E AT O F T H E 8 0 5
DRINK WITH THE EYES FIRST
Thanks, in part, to the influence of Instagram, these days craft cocktail designers, like the creators of fine cuisine, aim not just for enticing flavor but also for over-the-top visual presentation. Although a seemingly inexhaustible font of fresh ideas keeps the intrigue constant, recent eyecandy-in-a-glass has taken form in intricately arranged floral garnishes, ingredient color play, foam art, and dissolving rice-paper graphics. Here are works from four area establishments serving drinks that look as delightful as they taste.
Nonna, Westlake Village
nonna.restaurant All by owner Jacopo Falleni and cocktail specialist Lerone Howard TRASTEVERE (left) Catcher’s rye whiskey, Averna, Punt e Mes vermouth, Angostura bitters, and Scrappy’s chocolate bitters The artistic wow factor A flowershaped garnish is fashioned from orange peel and a Luxardo cherry and held in place with a cocktail pick. WOULD YOU RATHER (back) Kaffir lime–infused pisco, fresh-squeezed lime juice, egg white, Italicus, passion fruit puree, prosecco, Angostura bitters, and optional spice
The artistic wow factor A sprig of baby’s breath is attached with twine to the stem of a frozen coupe that has been coated on the outside with powdered sugar before the foam-topped drink gets its fade-to-white tinge with a spray of Angostura bitters. 99% LOVE (right) Haku Vodka, fresh-squeezed grapefruit juice, fresh-squeezed lime juice, egg white, Aperol, elderflower, and prosecco The artistic wow factor A foam art design features Angostura bitters hearts and rosemary needles centered around an edible rosebud. > JUNE 2019 / 805LIVING.COM
Pulse Glass House Cocktails, Santa Barbara
Sidecar, San Luis Obispo
sidecarslo.com Both by owner and mixologist Josh Christensen KISSING IN THE DARK (below, left glass) hibiscus-infused Angelisco Tequila, Dolin Blanc Vermouth, lime juice and pineapple juice The artistic wow factor The drink’s delicate pink color is set off with an edible-flower sugar-shard garnish made by Whitnie Burke Elrod of Paper Cake Events (papercakeevents.com) in Atascadero.
Alcazar Tapas Bar, Santa Barbara
alcazartapasbar.com By owner and mixologist Alvaro Rojas GINSPIRATION POINT Cutler’s Gin, green chartreuse, Bénédictine liqueur, Nostrum pineapple-turmeric-ginger shrub, lime juice, and egg white The artistic wow factor A lime zest– stemmed edible-viola garnish decorates the drink’s frothy top.
HEY, BAR LENDER
Monogrammed ice, vintage crystal highballs, edible flower garnishes: These are just a few of the special touches that Camarillo locals Nicole and Mark Valdivia, the couple behind The Cave restaurant in Ventura, are using to jazz up the party via their new Rocks & Drams mobile bar (rocksanddrams.com; rental from $3,000). The 19-foot shiny silver trailer is available for events with up to 500 guests. “It’s not just a table setup and a bartender standing behind it,” says Nicole, who sources cool cocktail essentials like kumquats and caviar limes from King & King Ranch in Fillmore and microgreens from Rio Gozo Farm in Ojai. For smaller celebrations, there’s also Ava, a rose-gold-and-white beach cruiser with a two-tap kegerator. —Erin Rottman
The Rocks & Drams trailer (right) brings the bar to you, pouring cocktails with embellishments like monogrammed ice (above).
JUNE 2019 / 805LIVING.COM
SIDECAR: MIRELLE CARMICHAEL; ALCAZAR TAPAS BAR: SILAS FALLSTICH; ROCKS & DRAMS: WALLER WEDDING PHOTOGRAPHY
WELCOME TO FABULOUS (below, right glass) Spring 44 Old Tom Gin, Sipsmith Sloe Gin, Maraska Maraschino Liqueur, and hopinfused MCT (medium-chain triglyceride) oil The artistic wow factor A festive red-andgold highball glass delivers this coral-colored libation with a flourish, and a garnish of brûléed lime and edible flower petals tops it off.
glasshousecocktails.com By owner and mixologist Alvaro Rojas BEETY AND THE BEAST Cutler’s Gin, candy cane beets, Pacific Pickle Works beet brine, pink peppercorns, celery bitters, Fever-Tree tonic, and an edible viola and beet slice garnish The artistic wow factor Ice holds thinly sliced beets against the inside of the glass in a dazzling display of the vegetable’s brightly colored stripes. —Kathy Tomlinson
The new Margerum Wine Company (margerumwines.com) tasting room in Santa Barbara’s Hotel Californian offers more to taste than Santa Barbara County wines. After making his own amaro, a digestif of 40 herbs, roots, and barks infused with estate brandy, winemaker Douglas Barden Margerum found himself mashing it into ice cream at a dinner party. That led to a partnership with local confectionary company Rori’s Artisanal Creamery and an original creamy, bittersweet ice cream flavor, which is among the tasting room’s offerings. Unveiling the latest extension of its organic family farm, vineyard, ranch, and winery, Folded Hills (foldedhills. com) recently opened Montecito’s first winetasting room, which features grenache and syrah wines produced from grapes grown at the Gaviotabased estate. In Los Olivos at the new Liquid Farm Tasting Room & Mercantile (liquidfarm.com), visitors can try the neutral oak chardonnays created at the Lompoc winery while shopping from among locally made food products and an assortment of farmhouse-
chic home accessories, such as pillows and throws. Farther north, Broken Earth Winery (brokenearthwinery. com) in Paso Robles has a new 23,000-square-foot facility with a tasting room, wine lockers for patrons to store selections, and adjoining spaces in which seminars and Wine & Spirit Education Trust certification courses are held. Visitors can enjoy wood-fired pizza fresh out of a brick oven that was handmade in Italy or stock up on picnic fare, including meats, cheeses, breads, and jams, from —E.R. the artisanal market. The team at Margerum Wine Company’s new tasting room (top) serves ice cream made with the winemaker’s amaro by Rori’s Artisanal Creamery (above, left). Having recently opened Liquid Farm Tasting Room & Mercantile, winery owner Jeff Nelson and winemaker James Sparks enjoy a taste themselves (above).
JUNE 2019 / 805LIVING.COM
Using recycled skateboard decks as her medium, Inga Guzyte (ingaguzyte.com) transforms her passion for skateboarding into sculptural art. Her new #RebelWomen series spotlights women from around the globe—Ruth Bader Ginsburg, Malala Yousafzai, Frida Kahlo— emphasizing their strength, courage, fearlessness, and wit.
“I am hoping to share rebellious and empowering stories,” says the 34-year-old artist, who lines her Santa Barbara studio with floorto-ceiling stacks of skateboard decks (recycled from the nearby Lighthouse Skateshop) and waits for the right colors to show up to create her sculptures. Born in Lithuania and raised in Germany, she came to Santa Barbara at age 21 to learn English and immerse herself in the California skateboarding culture. Making her way into the male-dominated sport influenced her work. “Inga’s work is an exciting combination of vision, originality, and high craft,” says Nathan Vonk, owner of Sullivan Goss gallery (sullivangoss.com) in Santa Barbara, where a solo show of Guzyte’s work appears from June 1 through July 23. “While her pieces are made from brutal, broken materials, the finished products are both sophisticated and delicate,” he says. “With her #RebelWomen series, she has added to that appeal by including a message that is powerful, important, and — Leslie Dinaberg uplifting.”
MARGERUM: © MACDUFF EVERTON; ART: COURTESY OF INGA GUZYTE; LIQUID FARM: BOTTLE BRANDING/JEREMY BALL
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Finds S H O P P I N G / S T Y L E / T R AV EL
DECK THE HOME BAR WITH THESE DAZZLING DECANTERS. By Jennie Nunn
Juliska “Dean” whiskey decanter ($175); Cabana Home, Santa Barbara, cabanahome.com. JUNE 2019 / 805LIVING.COM
Simon Pearce “Ludlow” wine decanter ($275); The Malibu Colony Company at Malibu Country Mart, malibucolonyco.com.
Richard Brendon small fluted decanter ($312); Garde, Summerland, gardeshop.com.
Kate Spade “Larabee Dot” ($70); Macy’s, Thousand Oaks, Ventura, and Santa Barbara; macys.com.
Peugeot “Dahlia” ($105); Sur La Table at The Promenade at Westlake, Westlake Village, Santa Barbara, and The Village at Topanga, Woodland Hills; surlatable.com.
Arteriors “Home Elixir” ($325); Cabana Home, Santa Barbara, cabanahome.com.
Menu “Wine Breather” carafe ($50); The Copenhagen House, Solvang, thecopenhagenhouse.com. William Yeoward “Georgian” ($205); Coast 2 Coast Collection, Santa Barbara, c2ccollection.com.
Riedel “Mamba” ($525); Bed Bath & Beyond, Thousand Oaks, Simi Valley, Ventura, Oxnard, Goleta, San Luis Obispo, and Paso Robles; bedbathandbeyond.com.
JUNE 2019 / 805LIVING.COM
For more, visit our Pinterest page, keyword: 805living.
Ralph Lauren Home “Metropolis” ($195); Ralph Lauren, Beverly Hills, ralphlauren.com.
Finds Style By Frances Ryan
GET READY FOR SUMMER LIVING WITH THIS SEASON’S LAIDBACK BOHO FASHIONS.
1. Topshop “Shake” woven tote ($52); Nordstrom at The Oaks, Thousand Oaks, Paseo Nuevo, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com. 2. Armenta bracelets (shown: from $890–$4,800); Polacheck’s Jewelers at The Commons at Calabasas, polachecks.com. 3. House of Lafayette “Juliana” hat ($120); Allora by Laura, Montecito, allorabylaura.com. 4. Single wine-bottle carrier ($23); Collections Clothing Boutique, Pismo Beach, collectionsclothingboutique.com. 5. La DoubleJ “Talitha” silk caftan ($1,280); ladoublej.com. 6. Salt. “Resin” sunglasses ($460); 9026 Eyes at Malibu Country Mart, 9026eyes.com; and Occhiali Fine Eyewear, Santa Barbara, occhialieyewear.com. 7. Grlfrnd “Helena” denim shorts ($148); Intermix at The Promenade at Westlake, Westlake Village, and Malibu Lumber Yard; intermixonline.com. 8. Australian black opal ring with blue sapphires, tsavorite garnets, and diamonds set in platinum (price upon request); Silverhorn, Santa Barbara, silverhorn.com. 9. Johnny Was “Tori” sandals ($200); Johnny Was, Montecito and Westfield Topanga, Canoga Park; johnnywas.com. 10. Tai “Opal Evil Eye” chain bracelet ($95); Sharon Segal, Nina Segal at The Promenade at Westlake, Westlake Village, facebook.com/sharonsegalninasegal. For more, visit our Pinterest page, keyword: 805living.
JUNE 2019 / 805LIVING.COM
Finds Travel By Erin Rottman
THE NEW SAN DIEGO WATERFRONT
JUNE 2019 / 805LIVING.COM
to Little Italy, where locals lounge at Piazza della Famiglia, a public square and marketplace. After a day of exploring, visitors can return to the InterContinental to unwind. The outdoor pool and adjacent lounge area overlook the waterfront, and the gym features floorto-ceiling windows with views of the Coronado Bridge. The Club Lounge, available to members and guests who book club-level rooms, has beer and wine all day, a candy bar, and hors d’oeuvres in the late afternoon. The on-site Vistal Bar + Restaurant focuses on fresh seafood and local ingredients. On Wednesdays and Saturdays, chef Amy DiBiase makes selections from deliveries of farmers’ market offerings. On a recent Wednesday, she chose vanilla blood oranges, Pixie tangerines, purple mizuna, baby purple artichokes, Japanese sweet potatoes, and broccoli flowers. DiBiase says this face-toface shopping experience with the produce folks sparks creativity for her menus. “We all talk about what we taste,” she says. “It’s fun.” Don’t miss DiBiase’s pickled black cod with Persian cucumber and horseradish crema and her roasted heirloom carrots with curried brown butter. A convenient texting system eliminates any wait for your car when it’s time to go home, and the valet has house slippers on hand for the ride.
Part of a large-scale embarcadero renewal, the InterContinental San Diego hotel (above) features floor-toceiling windows throughout to maximize views of the bay and downtown skyline (bottom). Decor in the lobby (right) alludes to the waterfront location.
A spacious dining room and outdoor terrace overlook sunset on the water at the hotel’s Vistal Bar + Restaurant (above), where farmers’ market offerings contribute to dishes like a starter of pickled black cod with Persian cucumber, fennel, persimmon, horseradish crema, and malted toast (left).
COURTESY OF INTERCONTINTAL SAN DIEGO
An urban hotel that serves downtown conference-goers, the InterContinental San Diego (intercontinental sandiego.com; from $229) is also ideally situated for vacationers looking to enjoy expansive views of the bay and a weekend of sightseeing with no driving required. It’s a different feel from being in the bustling Gaslamp Quarter, says chief concierge Michael Chacon. “It’s just relaxed and comfortable.” The 400-room hotel, which opened last fall, is the latest highlight in the embarcadero’s revitalization, which began with Waterfront Park in 2014 and continues with more new hotels as well as plans to update the Seaport Village shopping quarter, says Candice Eley, spokesperson for the San Diego Tourism Authority. The waterfront has been “transformed from a car thoroughfare into an area where people want to spend time,” Eley says. The InterContinental is walking distance from a slew of activities. Across the street sits the USS Midway Museum and Flagship Cruises & Events, which offers harbor excursions that detail the history of Coronado and pass by U.S. Navy cruisers and destroyers as well as landmarks like Petco Park and Seaport Village. Old Town Trolley Tours, a hop-on-and-off operation, has a stop at the embarcadero and takes passengers to more distant locations like Coronado. A 10-minute walk from the hotel brings guests
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TEMECULA WINE COUNTRY IN THE TOP 10
£10, the bar upstairs at Montage Beverly Hills (montagehotels.com/beverlyhills),
recently received a 72-year-old Macallan single malt Scotch whiskey bottled in a Lalique hand-cut crystal decanter. Head barman Cash Black was lucky enough to taste what he calls “a smidgeon” and stepped away from the bar for a few minutes to pay homage to the spirit.
CELEBRATE AMERICA IN SAN DIEGO The exclusive £10 bar at Montage Beverly Hills (above) is known for its old and rare scotch whiskeys, such as a 72-year-old Macallan single malt (top).
How rare is this bottle? We are the first one to have the 72-year Macallan in North America and maybe the world. They have not told us how many there are. Maybe they don’t want people to know how rare it really is. What’s the profile? It has a sandalwood taste with highlights of citrus and caramelized apple. It vibrates. It’s bright and has a soft linger to it. It just dances across your palate. What’s the cost for a guest to enjoy it? Twelve thousand dollars a shot. It’s a once in a lifetime opportunity, especially if you want to have something that exquisite and that will never be had ever again.
JUNE 2019 / 805LIVING.COM
The only way to guarantee a spot at the Fairmont Grand Del Mar Fourth of July fireworks show is to stay at the hotel (fairmont.com/san-diego; from $499) for the holiday. “We put into the air some crazy amount of fireworks,” says catering director Charles Stuart, who is planning the San Diego event for his 12th time. “It’s something like 2,200 or 2,300 shells going up in eight minutes.” Beginning at 5 p.m., with face painting and craft tables for kids and lawn games like cornhole and Jenga Giant, the event includes what Stuart calls “a backyard barbecue on steroids” set to live rock music by the John Stanley Band. Along with burgers and hot dogs are a smoked brisket carving station, grilled wahoo tacos, and salads with greens from Chino Farms about eight miles away. For a $100 daily resort credit and complimentary breakfast for two, upgrade to the Grand Experience package (from $569).
FROM TOP: THE MACALLAN DISTILLERS LTD.; PECHANGA RESORT & CASINO; MONTAGE BEVERLY HILLS; ISTOCK.COM/OATAWA
RARE SPIRIT IN THE 90210
ine Enthusiast has named the Riverside County region of Temecula Valley one of the 10 best wine travel destinations of 2019. “The landscape reminds me a lot of certain parts of Italy and Tuscany where there are rolling hills and sunshine all year long,” says the Acres of water fun await visitors to The Cove, magazine’s contributing a new pool complex at The Pechanga Resort & editor Matt Kettmann, who Casino in the wine country of Temecula Valley. adds that Temecula is an especially great place to get an introduction to wine. While the local wineries are striving to compete on an international level, so are the hotels. The Pechanga Resort & Casino (pechanga.com; from $189) recently completed a $300 million renovation that includes The Cove, a four-and-a-half-acre pool complex with an adult pool and swim-up bar, cabanas, a beach-entry family pool, and two waterslides. Day passes to The Cove ($40) are available on weekdays.
L AUR A DR AMMER
TOP 1% OF BERKSHIRE HATHAWAY AGENTS WORLDWIDE LUXURY PROPERTIES SPECIALIST | RANCHES, VINEYARDS, AND ESTATES
This Could Be Your View 930 Ladan Drive | Solvang | 10.77+/- Acres | Boutique Vineyard | $1,650,000
LAURA@LAURADRAMMER.COM | 805.448.7500 | WWW.LAURADRAMMER.COM | DRE:01209580 1170 Coast Village Rd. Montecito, CA 93108 | 2933 San Marcos Ave. Suite 102, Los Olivos, CA 93441 Â©2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information. Berkshire Hathaway HomeServices National Awards based on 2018 production of more than 42,000 sales associates nationwide.
Live Music Friday & Saturday 5pm - 9:30pm
Lunch - Dinner - Happy Hour
Brunch - DoorDash - To Go Happy Hour Every Day 3pm - 7pm
Westlake Promenade 120 Promenade Way TheGrill.com (805).418.1760
Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak June 6–9
JAMES BENNING: QUILTS, CIGARETTES & DIRT (PORTRAITS OF AMERICA)
OJAI MUSIC FESTIVAL
Museum of Contemporary Art Santa Barbara. Observe how a prolific independent filmmaker interprets the American landscape through his use of film, photography, and mixed media; mcasantabarbara.org.
Libbey Bowl and Ojai locations. Conductors, musicologists, composers, musicians, and vocalists from all over the world share their talents at this prestigious gathering. Music director Barbara Hannigan helms this year’s program; ojaifestival.org.
Adelaida Vineyards & Winery, Paso Robles. Don a bib and dig into steaming pots of lobsters, prawns, artichokes, potatoes, onions, and corn—all complemented by Adelaida vino. A righteous ’80s costume contest is in the offing as well as games and a raffle; adelaida.com.
Through July 28
June 17–August 10
SQUEAK CARNWATH: HOW THE MIND WORKS
2019 SUMMER FESTIVAL
SANTA YNEZ VALLEY POLO CLASSIC
Pepperdine University, Malibu. What appears as simple and direct may provide cryptic clues to sociopolitical and spiritual statements in works by a selfdescribed “painting chauvinist,” who employs words, scribbles, and symbols to convey her message; arts.pepperdine.edu.
Music Academy of the West and Santa Barbara locations. Music saturates the region with 200 performances on campus and around town. Highlights include the festival debut of the London Symphony Orchestra and the West Coast premiere of composer-inresidence Jennifer Higdon’s opera, Cold Mountain; musicacademy.org.
Piocho Ranch, Happy Canyon Vineyard. The wearing of fancy hats for ladies is encouraged at this veddy traditional horsey occasion. Spectators can congregate at midfield for the awards ceremony and mingle with the macho players; syvpoloclassic.com.
Family Fun June 8–July 14
Here’s an Idea: Pool season is here, so why not keep swimmers and waders, young and old, safe and sound? Make a splash with family and friends at pool parties by taking a Red Cross course at DALAND SWIM SCHOOL (dalandswim.com) in Thousand Oaks. When there’s someone present who has hands-on training in CPR and first aid, everyone can breathe a little easier. Consider giving a class to a regular babysitter or caregiver. Plus, swim instruction is available for all ages, even wee ones.
A GENTLEMAN’S GUIDE TO LOVE & MURDER
Simi Valley Cultural Arts Center. The four-time Tony-winning musical comedy presents a unique acting challenge: One actor portrays eight different characters in a story about a ruthless attempt to acquire an inheritance; simi-arts.org.
JUNE 2019 / 805LIVING.COM
June 20 MILLION DOLLAR QUARTET
Calabasas Lake. Freddie Mercury would be kvelling if he knew that “Bohemian Rhapsody” still wows the crowds. Bring a picnic and take in this Queen tribute band concert; cityofcalabasas.com.
Pacific Conservatory Theatre, Santa Maria. The time: December 4, 1956; the place: Sun Records, Memphis. Relive the night when Elvis Presley, Jerry Lee Lewis, Johnny Cash, and Carl Perkins engaged in one of the greatest jam sessions ever with songs such as “Great Balls of Fire,” “Blue Suede Shoes,” “I Walk the Line,” and “Sixteen Tons”; pcpa.org.
FROM TREE TO THE SEA: FATHER’S DAY WOODEN BOAT AND CLASSIC CAR SHOW
June 9 QUEEN NATION
Channel Islands Maritime Museum, Oxnard. Treat Dad to
a day of manly merriment with an exhibit of boats constructed from wood, toy boat races, nautically themed games, and a vintage car display; cimmvc.org.
Cal Lutheran University, Thousand Oaks. Four years ago, on June 22, Calabasas resident and composer James Horner,
who penned the Titanic score, died in an airplane crash. In a tribute to his legacy, the New West Symphony Orchestra and Singers perform Horner’s Academy Award–winning score as the film is screened outdoors; newwestsymphony.org/home/ titanic-live. June 26–30 LOMPOC VALLEY FLOWER FESTIVAL
Ryon Park. This regional fest, themed Summertime Fun & Friends, pays homage to the valley’s agricultural heritage with a parade featuring marching bands, equestrian units, drill teams, and floats made with flowers or other natural materials. Enjoy carnival rides, games, and live musical entertainment; lompocvalleyfestivals.com. >
FROM TOP: SQUEAK CARNWATH, MARS, 2012, OIL AND ALKYD ON CANVAS OVER PANEL, 75 BY 65 INCHES; GEOFOTO STUDIO
Through 7/ 2 8
Through July 14
PHOTO CREDIT MACDUFF EVERTON
Visit Our Two New Tasting Rooms in Santa Barbara Hotel Californian At the corner of Helena and Mason
32 El Paseo Downtown Santa Barbara
SANTA BARBARA 10 West Gallery 10westgallery.com
Santa Barbara Museum of Art sbma.net
Channing Peake Gallery
Santa Barbara Fine Art
Colette Cosentino Atelier & Gallery
State Gallery | Youth Interactive
Distinctive Framing N Art distinctiveframingnart.com
Early California Antiques earlycal.com
Santa Barbara Public Library
Faulkner Gallery 40 East Anapamu St.
Indigo Interiors & Gallery indigointeriors.com
santabarbaraďŹ neart.com youthinteractive.us
An American Gallery sullivangoss.com
Waterhouse Gallery waterhousegallery.com
Yuliya Lennon Studio yuliyalennon.com
Image: Colette Cosentino, Emille Mixed media on canvas.
Book your seats now for these hot upcoming events. JUNE Through June 23 Unprecedented, OUT OF STORAGE AND INTO THE LIGHT: SCULPTURES THAT TELL STORIES is the Santa Barbara Art Museum’s
first exhibition exclusively devoted to sculpture. More than 50 works include pre-Columbian, ancient Egyptian, ancient Greek and Roman, 11th- to 17th-century southeast Asian, ancient to 13th-century Chinese, 19th-century African, and 19th-, 20th-, and 21st-century French, English, and American sculpture. Rather than being organized by culture or time period, the installation is organized thematically utilizing the categories of Dance and Music, Flight, The Head, The Body, and The HumanAnimal; Santa Barbara Museum of Art, sbma.net.
Design • Construct • Manage
Through June 30 The days of pulling out the old Thomas Guide from the glove compartment are over, but the world of cartography still merits exploration for the history it reveals about how the world was navigated. The exhibition MAPPING OUT lays it all out in an artistic interpretation; Studios on the Park, Paso Robles, studiosonthepark.org. Through July 7 The works of three awardwinning Ventura County women artists— Meredith Brooks Abbott, Susan Petty, and Gail Pidduck—are the focus of the shared exhibition COMMON GROUND, which expresses their love of nature within the 805; Santa Paula Art Museum, santapaulaartmuseum.org.
Visit Our Showroom 2221 Madera Road, Simi Valley • 805.520.0168
Through August 1 Does water in the Indian Ocean appear different from water in the Arctic Ocean? See how one expedition artist’s travels resulted in her visual interpretations in DANIELLE EUBANK: ONE ARTIST FIVE OCEANS. Her paintings, photographs, and drawings capture each ocean’s personality, essence, and dynamism with color variations, undulations, ripples, ebbs, and flows. She recently completed her 20-year quest to see and paint each ocean, concluding in February with a journey to Antarctica; Cal Lutheran University, Thousand Oaks, callutheran.edu. Through October 13 A horse is a horse, of course, of course, unless it’s painted by artist Kehinde Wiley. Fashioned after a 17th-century work by Anthony van Dyck, EQUESTRIAN PORTRAIT OF PRINCE TOMMASO OF SAVOY-CARIGNAN is a prime example of historic equestrian portraiture, except that his riders are young black men dressed in their own clothing; Santa Barbara Museum of Art, sbma.net. June 14–16 Who called the English teacher Daddy-o? Such a pertinent question can surely be answered by one of the two R-and-B groups in this show starring the DRIFTERS AND CORNELL
GUNTER’S COASTERS. Both bands influenced the
1960s’ doo-wop sound, so attend this concert to hear songs such as “Yakety Yak,” “Little Egypt,” “Save the Last Dance for Me,” and “Under the Boardwalk” and bring back some cool memories of a simpler time; Rubicon Theatre, Ventura, rubicontheatre.org. June 14–July 14 ABBA would be proud to witness this full-on musical production of MAMA MIA! Singing along is strongly encouraged so get ready to belt out “Dancing Queen,” “Take a Chance on Me,” and all the rest of the iconic tunes that contribute to a charming comedic tale about sleeping around, love, and the ensuing results; Ojai Art Center Theater, ojaiact.org. June 20–22 Everyone has a barrel of fun at ROLL OUT THE BARRELS, a weekend of wine sipping and socializing. It commences on Friday with Barrels in the Plaza, a food and wine showcase featuring artfully prepared dishes made by local chefs and vino from more than 50 wineries. On Saturday, participating tasting rooms open for Passport to Wine Country, which offers vineyard walks, barrel samplings, and opportunities to chat up winemakers throughout coastal San Luis Obispo wine country; San Luis Obispo locations, slowine.com. June 22 Kids can join the Faery Folk in Sherwood Forest—the location at which the original Robin Hood movie was filmed—to become part of an interactive performance that tells a story about going on a quest to Faeryland. In A FAERY HUNT MAGIC IN SHERWOOD FOREST participants meet faeries, funny creatures, and Faery Royalty; Corriganville Park, Simi Valley, afaeryhunt.com. June 28–July 14, July 19–August 4 The KINGSMEN SHAKESPEARE FESTIVAL doubles theatergoers’ pleasure with two plays by the Bard performed in an outdoor setting. First, a comedy: The Merry Wives of Windsor explores the comic antics of the financially challenged Sir John Falstaff as he attempts to seduce two married women of Windsor. Second, a history: Find out how the Hundred Years’ War came about in Richard II; Cal Lutheran University, Thousand Oaks, kingsmenshakespeare.org.
JULY July 4 Pack a picnic—or purchase food from on-site vendors—and scout out a good spot to hear the celebratory crackles and explosions and witness the spectacle of the FOURTH OF JULY FIREWORKS SPECTACULAR hosted by the City of Lompoc Recreation Division and community sponsors. Tons of games with prizes are on offer to keep the kids occupied until dusk; Lompoc High School Huyck Stadium, cityoflompoc.com.
Coming Soon to Ventura!
GASTROPUB Westlake Village
30 Craft Beers On Tap!
Signature Burgers & Sandwiches Artisan Flatbread Pizzas Chef-Crafted Gourmet Salads 15 Savory Appetizers Hand-Crafted Cocktails TV's for Sports Viewing Locally owned and operated, Finney's is open for lunch and dinner with Monday-Friday Happy Hour specials.
July 12 The British beat predominates at a U.S. presidential library when a SUNSET DINNER ROCK ’N’ ROLL TRIBUTE TO THE BEATLES AND THE STONES takes place. Two tribute bands,
Paperback Writer and the Hollywood Stones, >
WESTLAKE VILLAGE SANTA BARBARA VENTURA 982 S Westlake Blvd. 35 State Street 21 California Street www.FinneysCrafthouse.com
Insider provide the music with dead-on vocals, quality musicianship, and period costuming. Dinner includes appetizers and a gourmet buffet. Top the night off with dancing, tour the museum, and see Air Force One; Reagan Presidential Library and Museum, Simi Valley, reaganfoundation.org. July 12 With his uncanny resemblance, spot-on mannerisms, and baritone voice, Shawn Barker embodies the character and spirit of Johnny Cash. Witness his tribute to the American music icon in the show THE MAN IN BLACK featuring members of Carter Sisters tribute group the Sugarbelles, Jessica Morales recreating the vocals of June Carter, and the trio Folsom Prison Blues Boys; Thousand Oaks Civic Arts Plaza, civicartsplaza.com. July 12–14 View historic aircraft at the 35th annual WEST COAST CUB FLY-IN. Visitors can walk among
more than 100 planes and even talk to the pilots. Activities include a pancake breakfast, pilot proficiency contests, aerial games, aircraft rides in a 1942 Boeing-Stearman or a 1947 Piper PA-11 Cub provided by Banner Airways, a mass flight, a raffle, awards, a spaghetti dinner, and a tri-tip dinner. Bring a lawn chair and a camera and look to the skies; Lompoc Airport, westcoastcubflyin.com. July 13 There’s nothing like listening to the musical strains of a top jazz instrumentalist, but a unique evening of entertainment is in store when saxophonist KENNY G hits the spotlight at an intimate outdoor amphitheater. His career spans three decades, so expect to hear hits from the Grammy Award winner’s 24 albums; Libbey Bowl, Ojai, wheremusicmeetsthesoul.com. July 13–14 What is a surf rodeo? Well, it’s when two popular worlds collide—surfing and music— which still doesn’t explain why it’s called a rodeo. Nevertheless, SURF RODEO 2019 wrangles together the performances of 30-plus live bands on two stages, surf competitions, a bikini cowgirl contest (ah, there’s a western hook!), a giant beach cornhole tournament (purported to be the world’s largest), beer gardens situated on the sand, and vendors galore. The event attracts world-renowned surfers, artists, photographers, and musicians. Bands appearing include Highway Starr, Yächtley Crëw, Honey Owl, Sitting on Stacy, Zepp Heads, Cyde Ways, and others; Ventura Pier, surfrodeo.org.
We create beautiful outdoor living spaces with the ingenuity of nature-inspired technology.
July 27–28 Breeders, trainers, handlers, and their canines from across the nation vie for awards at the LOMPOC VALLEY KENNEL ASSOCIATION DOG SHOW. This national event attracts approximately 700 dogs each day to compete in show and trial. Additional contests include the Western Sighthound Combined Specialty competition, an all-breed dog show, conformation, obedience, and rally trials, a Pee Wee competition, and a Meet the Breeds exhibition; Ryon Park, explorelompoc.com.
Fun and fundraising go hand-inhand at these local events. JUNE June 8 It’s not often that outsiders get to peer inside luxury homes in Santa Barbara, but the MAKING IT HOME TOUR makes it possible and raises money for PATH (People Assisting the Homeless) Santa Barbara. Participants hop aboard a historic trolley to visit four residences, where food and wine pairings from local restaurants are at the ready, and concludes with a reception featuring music, raffles, and more food and drink. 805 Living is a media sponsor; Santa Barbara locations, sbhometour.org. June 15 Hopes are high at HOPE WALK 2019, the first walking fundraiser for Cancer Support Community Conejo Valley/Ventura/Santa Barbara. Proceeds go to professional support programs for adults and children affected by cancer. Pick from two walk options, a 4-mile walk or a 6-mile walk. Afterward, hang out at the on-site vendor fair; 530 Hampshire Road, Westlake Village, cancersupportvvsb.org. June 21 Go all in for THE LONGEST DAY POKER NIGHT BENEFIT, an Alzheimer Association fundraiser to support care, services, and research for Alzheimer’s disease. The fun is in the cards, of course, but a silent auction, luxury car demonstrations, live music, alcoholic libations, and hors d’oeuvres are also on the agenda; O’Gara Coach, Westlake Village, act.alz.org.
TASTE EXPERIENCE Paseo Nuevo COME TO YOUR SENSES
Show Your Support
July 27–28 If the sultry dancing doesn’t generate enough heat at the OXNARD SALSA FESTIVAL the condiment will. Take salsa dance lessons and learn how to move with a Latin groove at this all-ages extravaganza that offers a salsa recipe challenge, a craft and vendor marketplace, international cuisine, two stages with six bands performing, a hotter-than-hot dance floor, a battle of the bands, and a fun zone for kids; Plaza Park, oxnardsalsafestival.com.
June 23 Top-notch food, wine, beer, and live musical performances are among the offerings at the CONEJO FOOD & WINE FESTIVAL. Money raised at this adults-only event helps to benefit the community charity partners of Ventura Food Share and Many Mansions; St. Paschal Banlon School, Thousand Oaks, conejofoodandwine.com.
On State Street between Canon Perdido and Ortega Streets in downtown Santa Barbara
June 29 Offering a stellar vinous and culinary lineup of 60-plus top wineries and 40-plus food and drink purveyors, the SANTA BARBARA WINE + FOOD FESTIVAL aims to raise money for the nature and science education programs at the Santa Barbara Museum of Natural History. Guests can sip, sup, and then stroll along the banks of Mission Creek and through lush, shaded areas. >
PaseoNuevoShopping.com Text or Call 805-900-7385
GET RIGHT WITH YOUR BODY
Insider 805 Living is a media sponsor; Santa Barbara Museum of Natural History, sbnature.org.
JULY July 11 Imagine: Unlimited tastings of hot sauce, if those taste buds can handle it. Fortunately, craft beer, wine, and other culinary refreshments are on offer to temper the heat at the Rotary Club of Newbury Park’s second annual Old Boney Mountain HOT SUMMER NIGHT FESTIVAL. Vote for the best sauce at the International Hot Sauce Competition and compete in a cornhole tournament at this adults-only gathering. Proceeds go to the Grossman Burn Foundation and Rotary Club beneficiaries; The Gardens at Los Robles Greens, Thousand Oaks, oldboneymtnhotsummernight.com. July 20 It’s all about survival of the fittest when two teams of women compete in BLONDES V BRUNETTES, a flag football game to raise awareness and charitable contributions to fight Alzheimer’s disease. But the event title begs the question: On what team are the red-haired women? Find out at the game, where fun food vendors like Dave’s Dogs, Shalhoob Meat Co., Santa Barbara Woodfire Catering, and Kona Ice provide refreshment; Bishop Diego Garcia High School, Santa Barbara, act.alz.org.
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July 20–21 It’s not necessary to travel south of the border to get the best of Mexico when the TEQUILA & TACO MUSIC FESTIVAL stages a two-day celebration of Mexicanstyle booze and food. With live music and a fundraising component—proceeds benefit Food Share Ventura—it’s a real fiesta. On Saturday, tequila takes center stage with a variety of top-shelf brands along with mezcal sampling. Live music plays all day and all ages are welcome to feast on the gourmet street tacos. Sunday features award-winning margaritas and craft beers; Plaza Park, Ventura, tequilaandtacomusicfestival.com/ventura. July 27–28 Wine, brew, and food festivals come and go, but A TASTE OF CAMARILLO has been around for 31 years and just keeps on getting tastier. This one promises samples of more than 100 kinds of wine, tastes from more than 50 restaurants and more than 12 breweries, plus ciders, and other thirst quenchers. Entertainment is provided by the Ignition Band, and dancing is not only permitted it’s encouraged. Attend the California Dreamin’ wine auction gala and dinner, bid in a silent auction, and indulge in boutique shopping, where clothing, accessories, and wine accoutrements await, all within the confines of a historic site; Camarillo Ranch, tasteofcamarillo.com.
Worth a Drive
Venture just outside the 805 for these choice events. Through December 31 Happy birthday LEGOLAND! In honor of the theme park turning 20, kids 12 and younger get free admission on their birthdays through the end of the year. Be the first to experience new shows and attractions like the Riptide Racers water slide in the recently expanded Surfers’ Cove, the film Lego City 4D: Officer in Pursuit, the Express Train, the reopened Duplo Playtown, and the Lego Friends Live Show and 20th Birthday Character Dance Party, which runs through August; Carlsbad, legoland.com. Through January 5 Discover what it’s like to be an adventurer-scientist at the new traveling exhibition ANTARCTIC DINOSAURS. The exhibit follows the real-life 2010 journey of two modernday paleontologists on an expedition to Antarctica’s Mount Kirkpatrick to discover a previously unknown dinosaur species. Visitors can learn how scientists prepare for a journey and transport fossils and see full-size replicas of four species of dinosaurs; Natural History Museum of Los Angeles County, nhm.org.
Photos courtesy of Olio e Limone and Kevin Steele / kevsteele.com
June 29–ongoing For those who visited The Zimmer Children’s Museum in Los Angeles (now closed) or have heard of its hands-on arts-based learning experiences for children of all ages, here’s big news: An updated iteration, the CAYTON CHILDREN’S MUSEUM, is opening in a new 21,000-square-foot exhibition space. Many of the original institution’s activities for babies, toddlers, preschoolers, tweens, and teens are still part of the discovery-based playtime action, but the new venue has more exhibition and community spaces, extended hours, a larger gift shop, lockers, and easier access to parking, public transportation, shopping, and restaurants; Santa Monica Place, caytonmuseum.org.
Photos courtesy of Olio Crudo Bar and Gary Moss /garymossphotography.com
Whatever your interests, there’s a volunteer opportunity just right for you. Going to the beach this summer? Plan at least one day to help preserve the popular destination by being part of monthly beach cleanups sponsored by the ENVIRONMENTAL CENTER OF SAN LUIS OBISPO (ECOSLO), an organization dedicated to protect and improve San Luis Obispo County’s natural resources. Beach cleanups take place on the first Saturday morning of each month, from 9 a.m. to 11 a.m. in any of 10 locations through October. Participants are given clean-up supplies and required to track their collected trash with provided data cards. Afterward, stand back and look at all that’s been accomplished to make the beach more beautiful for everyone; ecoslo.org. Photo courtesy of Olio Pizzeria® and Alessio Morello/AFM Video Productions Photo courtesy of Olio Pizzeria® and Kevin Steele / kevsteele.com
If you would like to submit your event or organization for possible inclusion in Insider, please email the information and a contact number/email to firstname.lastname@example.org. Please submit your request no later than 14 weeks prior to the issue in which you’d like the information to appear.
OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21
| Santa Barbara, CA 93101 | 805.899.2699
Arts & Culture By Joan Tapper Photographs by Gary Moss
A Toast to World Music WITH TRADITIONAL AND CLASSICAL INSTRUMENTS, THE FOLK ORCHESTRA OF SANTA BARBARA TUNEFULLY COVERS THE GLOBE.
Adam Phillips, founder of the Folk Orchestra of Santa Barbara, plies one of his many musical instruments, a Spanish gaita (bagpipe).
tep into Adam Phillips’ cozy studio in Santa Barbara and it’s easy to think he is a one-man band. One wall is festooned with banjos, guitars, ukuleles, and mandolins in various shapes and sizes and another with flutes, whistles, and other bizarre-looking wind instruments. Tables are laden with bagpipes—Scottish small and Highland types, Swedish säckpipa, and Spanish gaitas—as well as a keyboard, a fiddle, an Irish lap harp, a foot drum, a Galician drum, and a bellows-like shruti box from India. Also on display is the baritone tuba that Phillips’ grandfather played in the United States Army Band during World War II. The multitalented Phillips plays them all—and sings in a gorgeous tenor—but he usually does so in concert with the Folk Orchestra of Santa Barbara
JUNE 2019 / 805LIVING.COM
(folkorchestrasb.com), the group he founded in 2017 that now presents four concerts a year in the Presidio Chapel. The next performances feature music from Spain and take place on June 21 at 7:30 p.m. and June 23 at 4 p.m., but open rehearsals are held on Thursday evenings, from 8 p.m. to 10 p.m. in the resonant space of Telegraph Brewing Company (telegraphbrewing.com). What better way to sample ales than while listening to drinking songs and other traditional airs from another culture? This is the orchestra’s third season, says Phillips, who adds that there’s really no other like it in the country. It began when he asked musician friends for their favorite folk tunes, then gathered them together to play. “I thought it would be cool to play folk tunes with folk instruments,” he says, and “it would be fun to do them with arrangements.”
Phillips has managed to master his astonishing array of instruments—some created by local craftspeople, others from such far-flung places as Armenia and Russia. It was such a successful evening that when he suggested reuniting for an actual concert, the others enthusiastically signed on. These days there are about 30 musicians in the orchestra, half of them classical string players, the other half folk performers. Phillips does the arranging and pretty much everything else. “I’m the manager, writer, keg getter,” he says. He also connected with the Santa Barbara Trust for Historic Preservation, which installed the group as Musicians in Residence at El Presidio de Santa Bárbara State Historic Park. The music—which has included tunes from Mexico, the Nordic countries, and the British Isles (including Celtic melodies) as well as Americana and songs of the sea—is irresistibly infectious. A native of western New York, Phillips grew up singing in church choirs and choruses at school, where he also played flute in the band. He picked up guitar in college, and after getting his bachelor’s degree in musical theater from the State University
TOP: KELSEY CREWS PHOTO
A rehearsal session (above) fills the tasting room at Telegraph Brewing Company with music. Phillips (below) strums a mandolin.
of New York at Fredonia, he began performing in Buffalo. In 2005 he went to visit his sister in Santa Barbara and moved to the area on a whim. Now married and the father of two young daughters, Phillips has served as cantor at the local mission and music director for the Santa Barbara Revels musical theater company. He has sung in the Santa Barbara Choral Society and in Santa Barbara City College’s Quire of Voyces. He also performed along with multi-instrumentalist friends on an album of hymn and gospel tunes and a collection of traditional Christmas carols. He is currently director of music at Good Shepherd Lutheran Church in Goleta. Phillips has managed to master his astonishing array of instruments—some created by local craftspeople, others from such far-flung places as Armenia (a type of oboe called a duduk) and Russia (a Greek double pipe called an aulos). “For the orchestra, if I’m going to [feature music from] a certain culture, I’ll look for a traditional instrument,” he says. For the June concert, Phillips ordered Galician pandeiros (tambourine-like hand drums that have bells and call for a particular style of playing), and Chris Fossek, a Santa Barbara musician who plays flamenco guitar joins the orchestra. The playlist includes instrumental Galician music, a classical melody by Spanish composer Fernando Obradors, a Basque tune that features the zanfona (which Phillips describes as, “a cool Spanish hurdy-gurdy”), and audience participation for the traditional Spanish folk song “El Vito.” Phillips notes, “We always have at least two singalongs.” The orchestra’s September performance highlights the 1960s (an era of “tons of fun music and a folk boom,” Phillips says) and the season concludes with a program of Scottish music. On the wish list for 2020? “Definitely a Mediterranean concert,” he says, with Italian, Greek, Israeli, and North African music in mind. “Maybe someday we’ll do Asian music or get into South American culture, with Brazilian sambas. “It’s a ton of work,” he adds, “but the big thing is that it’s all local. I think that’s important. I just want it to keep growing and become a Santa Barbara touchstone that the city is proud to have.” In the meantime, audiences can toast the orchestra’s continued success by joining in the traditional Scottish-Irish tune that always concludes their concerts. It’s Phillips’ favorite drinking song, “The Parting Glass,” whose refrain ends: “Good night, and joy be with you all.” JUNE 2019 / 805LIVING.COM
SOURCING YOUR ART NEEDS FOR MORE THAN 25 YEARS
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email@example.com | Lewisgalleries.com
RICHARD J. OLIVER
1881 E. Thousand Oaks Blvd. Thousand Oaks 805.498.5588 AldermanBusheInteriors.com Mon–Fri 10-5 Sat–Sun by Appt.
KRYSTIANO DA COSTA
Upgrades Cook Out
TAKE THE PARTY OUTSIDE WITH A TASTEFUL OUTDOOR KITCHEN.
By Frances Ryan
Interior designer Martyn Lawrence Bullard designed this striking outdoor kitchen and outfitted it with products from Lynx Grills: 42-inch “All Trident Grill With Rotisserie” ($6,489), “Napoli Outdoor Oven” ($4,539), power burner ($1,989), 42-inch convenience center with warming drawer ($3,289), 18-inch sink ($1,109) with gooseneck pull-down faucet ($449), 24-inch double-drawer refrigerator ($4,109), and 24-inch access door ($589); WDC Kitchen & Bath Center, Agoura Hills; wdcappliances.com. JUNE 2019 / 805LIVING.COM
1. Four-box wall-mounted planter ($119); Crate and Barrel at The Village at Topanga, Woodland Hills, crateandbarrel.com. 2. LiLi Cement Tiles “Carolina” ($15); Tileco, Ventura, Santa Barbara, Santa Maria, and San Luis Obispo; tilecodist.com.
3. Palecek “Somerset” outdoor armchair ($1,528); The Sofa Guy, Thousand Oaks, thesofaguy.com.
4. Gloster “Deco” round acrylic rug designed by Henrik Pedersen ($1,900); Patioworld, Thousand Oaks and Woodland Hills; patioworld.net. 5. Bronze punched metal lantern ($89–$128); Pottery Barn at The Oaks, Thousand Oaks, La Cumbre Plaza Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park; potterybarn.com.
6. The Martyn Lawrence Bullard for Perennials collection (to the trade only, price upon request); Blake Ashley Design, Montecito, blakeashleydesign.com.
7. Prism Hardscapes “Tavola 2” firepit ($1,990); Thousand Oaks Fireside and Design, thousandoaksfiresideanddesign.com. 8. Cosimo planter ($205–$730); RH at The Promenade at Westlake, Westlake Village, and Santa Barbara; rh.com. 9. Patio Renaissance “Universal Serving Cart” ($2,603); Pacific Patio Furniture, Agoura Hills, pacpatio.com.
JUNE 2019 / 805LIVING.COM
SHERRY ZOLFAGHARI 805.386.3748 SherryZre@gmail.com www.SherryZre.com DRE 01060866
Beautiful One Story on One Flat Acre! | Priced to sell $1,249,000 Somis Ranch-style home with 5BD/3BA serene and peaceful lifestyle. One flat and all useable land. Cul-de-sac street with resort-like backyard. An entertainer’s delight. Featuring a sparkling pool custom built BBQ area, covered lounge space, meditation garden, fire pit, huge grass play area, spa off master bedroom, 3 car garage, plenty of room for RV parking, workshop and/or a guest house. A must see!
Who Says You Can’t Have it All! | Offered at $1,145,000 Move right into this Camarillo one story home. Shows pride of ownership with great valley and hillside views. Open floor plan 4 BD/4 BA with high ceilings, abundance of natural light. Kitchen features high quality cabinets, granite counters and all newer appliances. RV parking, newly constructed pool house approx. 500 sq ft. Entertaining backyard with natural-rock pool, spa, patios, fountain, fire pit and secondary outdoor kitchen/BBQ.
Ventura County, Ready for Construction | Offered at $695,000 Build your custom home in one the most exclusive locations in Ventura County. This stunning property has 180-degree views of the Topa Topa Mountains and surrounding hills. One of the last remaining lots in the Groves with 2.5± acres flat and all useable. Owner has done all the work and prepared two pads ready for construction (main house and guest house) with approved plans. ©2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information.
805 LIVING–SPONSORED EVENT
By Mark Langton
Alzheimer’s Association California Central Coast Chapter
The Women’s Initiative of the Alzheimer’s Association California Central Coast Chapter (alz.com/centralcoast) held its second annual Your Brain Matters Luncheon in mid-May at Four Seasons Hotel Westlake Village. Emmy Award–winning broadcaster and national Alzheimer’s-awareness champion Leeza Gibbons was celebrity chair and shared her experience with her mother’s dementia. Alzheimer’s Association director of scientific engagement Rebecca Edelmayer, Ph.D., discussed everyday wellness choices to help stave off cognitive decline. Chapter CEO Rhonda Spiegel, event chair Amy Commans, honorary chair Hannah Grossman, M.D., and chapter board chair Teresa Valko delivered inspiring and emotional messages. Caregiver of the Year Doug Yarrow was honored, and actor and honorary celebrity chair Jamie Farr was auctioneer. Funds raised at the event help provide research and free support services to Alzheimer’s patients and their families. 805 Living was a sponsor of this event.
To see more photos from this event, visit 805living.com.
JUNE 2019 / 805LIVING.COM
1. Leeza Gibbons, Amy Commans 2. Marjorie, Charlie, and Patrick Yarrow, Scott Yarrow, Doug Yarrow 3. Rebecca Edelmayer, Hannah Grossman 4. Jennifer Pierce, Kathleen Tingus, Yesenia Barrera, Rachel Casas, Erin Waite 5. Jamie Farr, Deborah James-Eubanks 6. Mike and McCall James 7. Lynne Andujar, Leigh Cashman, Rhonda Spiegel, Teresa Valko 8. Paul Finkel, Patty Kaye 9. Lucy Walsh, Amy McMaster 10. Lori Taylor, Katelyn Reeves 11. Zhena Muzyka, Linda Martinez, Maria Solarzano, Talia Emery Photographs by Mark Langton
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Good Deeds By Mark Langton
Council on Alcoholism and Drug Abuse
1. Bill and Kristi Parrish, Dina and Doug Wilson 2. Anne Towbes, Thom Rollerson 3. Janet Garufis, Greg Huron, Lori Luhnow 4. Andrew Firestone 5. Heidi and Mike Hullander 6. Bruno Caputo, Natalie Noone, Shelby Joyce 7. Cassandra Carper, Claire Lindstrom 8. Mireille Noone, Barry and Jalinda DeVorzon 9. Gary Simpson, Jill Nida 10. Victoria Lindstrom, Peggy and Dick Lamb 11. Earl Minnis, David Edelman
The Council on Alcoholism and Drug Abuse (CADA; cadasb.org) held its premier fundraising event, the Amethyst Ball, at The Ritz-Carlton Bacara, Santa Barbara in April, marking the event’s 33rd year. The Nashvillethemed occasion featured performances by The Voice 2018 finalist Pryor Baird and his band and singer-songwriter Natalie Noone. CADA’s Champion Award was presented to Peter Hilf. Established in 1949 in Santa Barbara, CADA has become the county’s largest organization dedicated to the prevention and treatment of alcohol and drug abuse in youths and adults and has served more than 18,000 individuals. It provides resources including educational programs dealing with drug and alcohol addiction, mentoring programs, clinical treatment, recovery support, and family-oriented assistance such as classes on parenting.
Photographs by Isaac Hernandez
To see more photos from this event, visit 805living.com.
JUNE 2019 / 805LIVING.COM
City of Thousand Oaks
NEW WEST SYMPHONY PRESENTS LEAH ZEGER QUINTET
SUSIE GLAZE & THE NEW FOLK ENSEMBLE SIR, PLEASE
7 FREE EVENTS OVER THREE WEEKENDS IN JUNE! FRI, JUN 14, 7PM / VERSA-STYLE DANCE COMPANY, OAKBROOK PARK* • SAT, JUN 15, 7PM / MOVIE NIGHT – SING, TRIUNFO PARK* • FRI, JUN 21, 7PM / POP ROCK CONCERT: SIR, PLEASE WITH SPECIAL GUESTS, THOUSAND OAKS COMMUNITY PARK* • SAT, JUN 22, 7PM / SUSIE GLAZE & THE NEW FOLK ENSEMBLE + TERESA JAMES & THE RHYTHM TRAMPS, STAGECOACH MUSEUM LAWN • SUN, JUN 23, 2 – 4PM / LET YOUR CREATIVITY TAKE FLIGHT: BUILD AND FLY KITES WITH ART TREK, BORCHARD COMMUNITY PARK* • FRI, JUN 28, 7PM / AN EVENING WITH SONDHEIM WITH 5-STAR THEATRICALS, THE LAKES AT THOUSAND OAKS • SAT, JUN 29, 7PM / NEW WEST SYMPHONY PRESENTS LEAH ZEGER QUINTET, NORTHWOOD PARK
*Food trucks available at select performances!
VERSA-STYLE DANCE COMPANY
COCKTAIL WEEK JUNE 20 -30, 2019
Raise a glass and enjoy special libations, mixology classes, tastings, and more at these fine establishments.
ZIN BISTRO AMERICANA
WESTLAKE VILLAGE zinwestlake.com
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HERZOG WINE CELLARS OXNARD herzogwine.com
Get your chill on and start your summer right with a Watermelon & Basil Frozé at Herzog Wine Cellars. This frozen cocktail blends Herzog Rosé with premium vodka, watermelon, and basil, garnished with freshly cut watermelon and cucumber. Perfect for summertime sipping! Get yours at the Herzog Wine Cellars tasting room and step into the chill zone.
THE GRILL ON THE ALLEY WESTLAKE VILLAGE thegrill.com
There’s nothing quite like spending an endless summer day out on Zin Bistro’s lakeside patio. Whether you are looking for something refreshing, tangy, tart, sweet, or spicy, Zin Bistro’s specialty cocktails and libations are sure to hit the spot. During 805 Living Cocktail Week, be sure to try the Endless Summer, a bourbon lavenderpineapple smash!
Spa Water is made with smallbatch Chareau aloe liqueur, locally produced in Camarillo, and mixed with The Botanist Islay Dry Gin made from 22 foraged island botanicals. Garnished with mint and fresh cucumber, it’s smooth and light with a clean refreshing finish. Enjoy during 805 Living Cocktail Week at The Grill’s daily happy hour in the bar.
WESTLAKE VILLAGE brentsdeli.com Come celebrate 805 Living Cocktail Week with us! Our newly remodeled bar boasts some great Happy Hour appetizers, craft beverages and brews, and our featured special for Cocktail Week: The Bloody Mary Bar. Come build your own Bloody, and add your choice of splashes, dashes, garnishes, and rims to design the perfect mix of cocktail goodness.
FINNEY’S CRAFTHOUSE WESTLAKE VILLAGE, VENTURA, AND SANTA BARBARA finneyscrafthouse.com
COIN & CANDOR WESTLAKE VILLAGE coinandcandor.com
Experience Coin & Candor, a lively neighborhood gathering place with a casual, yet sophisticated atmosphere. Sip on the signature Coin & Candor on Tonic made with Monkey 47 gin, house-grown lavender, peeled cucumber, and dried cara cara orange for a special price of $14. Enjoy chef Jose Fernandez’s locally sourced and ingredient-driven menu, which highlights dishes prepared on the wood-burning grill.
For the House Old Fashioned original cocktail, we use three simple ingredients: high-quality handcrafted FEW Bourbon Whiskey from Chicago, Angostura bitters, and brown sugar, finished in a rocks glass over a single large ice cube. Try it for the discounted price of $10 during 805 Living Cocktail Week.
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AZU RESTAURANT & OJAI VALLEY BREWERY
HOTEL CALIFORNIAN SANTA BARBARA thehotelcalifornian.com
Azu Restaurant together with artisan beer maker Ojai Valley Brewery present a flight of summer delights with a line-up of innovative shandy cocktails including Pixie Tangerine Ale mixed with local Wilder Gin and turmeric, Hibiscus Prickly Pear Ale with Sparkling Rosé Lemonade, and a local lemon-and-lime white IPA.
LUCKY’S MONTECITO luckys-steakhouse.com
Acclaimed L.A.-based cocktail king, Devon Espinosa teaches you how to be a mixologist in your home on Friday, June 28, at 6 p.m. at Djinn in Hotel Californian. Savor the taste of our 805 Living Cocktail Week special, created by celebrated mixologist Devon Espinosa. The Cali King, featuring Cutler’s Gin, Bonal GentianeQuina, and Raspberry Gomme, is the perfect summer cocktail.
In honor of everyone’s favorite drink, the Mr. Lucky, our sommelier and mixologist Brett Sanderson created the Mrs. Lucky, a bright and refreshing martini. It’s composed of Nosotros Reposado Tequila (that uses sustainably sourced highland agaves for sweetness and citrus, and lowland agaves for an herbal finish), fresh grapefruit juice, lime and elderflower liqueur, and a chamomile flower garnish. It’s $14 during 805 Living Cocktail Week.
CENTRAL COAST DISTILLERY ATASCADERO centralcoastdistillery.net
ALOHA STEAKHOUSE VENTURA alohasteakhouse.com
Sip virtuously … let us show you how. Savor the enjoyment of learning to create an artfully crafted cocktail using tonics, elixirs, and nectars that encourage well-being. Our distiller, Eric Olson, combines his foraging passion and conviction to extract only the purest spirits, creating cocktails to be enjoyed with a little less guilt. Join us on June 28 or June 29 from 3–5 p.m.
THE GALLERY RESTAURANT WESTLAKE VILLAGE thegallerywestlake.com
The Mexican Flowering Squad contains Milagro Silver Tequila, raspberries, jalapeño, fresh lime, jalapeño simple syrup, and a splash of ginger beer. It’s a spicy yet refreshing summer cocktail that will give you more flavor than your average spicy margarita. It’s featured during 805 Living Cocktail Week for $10 on its own, or paired with two ahi tartare tacos for only $18. Cheers!
Ocean Organic Vodka is certified organic and GMO-free. It is distilled from organic sugar cane and blended with deep-ocean mineral water found 3,000 feet below the Kona coast. Experience the cleanest, most refreshing cocktail experience. Ocean Breeze is vodka, muddled mint, cucumber, a splash of sweet and sour, pineapple, and topped with club soda. Take home one complimentary glass with purchase.
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LES MARCHANDS RESTAURANT & WINE SHOP
HELENA AVENUE BAKERY
SANTA BARBARA lesmarchandswine.com
SANTA BARBARA helenaavenuebakery.com
Les Marchands’ Social Hour offers uniquely inspired classic cocktails! Our talented bar team will craft additional, Portuguese-inspired cocktails to be paired with chef Weston’s authentic small bites and are only available during Social Hour, Monday–Friday, June 20–30, 3–5 p.m.
LOQUITA SANTA BARBARA loquitasb.com
Quench that summer thirst with a light and refreshing HAB Shandy from Helena Avenue Bakery. Available daily during 805 Living Cocktail Week, the HAB Shandy (fresh-made lemonade and pale ale) pairs perfectly with chef Adam’s HAB Cheeseburger or his Chopped Salad. Helena Avenue Bakery shares space with Santa Barbara Wine Collective, offering a variety of wines and brews for all palates. Open daily 7 a.m.–3 p.m.
Sunday, June 23, 5–7 p.m. Tickets $35 per person During Loquita’s G+T Experience, guests learn the history of Spain’s King of Cocktails, the essential gin and tonic, as well as about different G+Ts from around the world and the influence of unique tonics, shrubs, and garnishes. Guests can create their own masterpiece with access to unique gins, tonics, fruits, spices, and herbs. Tickets sold on nightout.com include one G+T and one plate of paella.
LUCKY PENNY SANTA BARBARA luckypennysb.com
In addition to our signature Frosé, Lucky Penny will cool you down this summer with a special Tropical Freeze (passion fruit, mango, orange, tequila) only available from June 20–30. Look for other frozen adult libations throughout the summer!
SANTA BARBARA WINE COLLECTIVE
SANTA BARBARA santabarbarawinecollective.com
THE LARK SANTA BARBARA thelarksb.com
The Lark’s master mixologist, Nick Priedite, brings a little liquid alchemy with his seasonally inspired, milk-rich punch. This three-to-four-day labor-intensive process results in a highly complex cocktail that contains a multitude of flavors. During 805 Living Cocktail Week, enjoy four Milk-Punch cocktails such as the Snap Pea Milk Punch (shown here) with spring peas, lemon basil, celery, chamomile, blanco tequila, gin, Suze, coconut liqueur, lemon, lime, and whole cow’s milk.
For 805 Living Cocktail Week, Santa Barbara Wine Collective will serve a Summer Spritz collection that will knock your socks off, June 20–30 only. Choose from the Blonde Bombshell (Margerum white vermouth, The Paring Sauvignon Blanc, edible flowers), the Earth Wine & Fire (Notary Public rosé, prosecco, jalapeño), or the Ruby Roundhouse (Pence Ranch Rosé, Aperol, strawberry and citrus). Or, better, try all three!
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FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA
NONNA WESTLAKE VILLAGE nonna.restaurant
Enjoy a Sugar Magnolia with Cazadores Blanco, ginger-hibiscus tea, Lo-Fi Amaro, fresh-squeezed grapefruit juice, egg white, prosecco, and Angostura bitters. This full-bodied, mildly-spiced, floral, effervescent libation is on special during 805 Living Cocktail Week! With each purchase, receive a raffle ticket for a chance to win a free round of drinks for two and a one-on-one cocktail crafting session with Lerone, our bar manager and mixologist.
SANTA BARBARA fourseasons.com/santabarbara
OAK & IRON THOUSAND OAKS oakandironto.com
The Full Bloom cocktail pays homage to the highly coveted orchidaceae, or orchids, as seen in the annual Santa Barbara International Orchid Show. The exotic flavor of this cocktail includes ginger, pear, and orange while maintaining the gracefulness and delicate features of the orchid. Characteristics of love, luxury, beauty, and strength symbolize the commonalities between the cocktail and the resort.
The flavors of Mexico meet classic Italy in our take on a negroni you can drink all summer long. The Solstice Negroni with Hendrick’s Midsummer Solstice, Del Professore, and Licor Pajarote has notes of floral, citrus, grapefruit, and rosemary. Enjoy this 805 Living Cocktail Week limited-edition taster for $9.
BETHEL RD. DISTILLERY PASO ROBLES bethelrddistillery.com
The path to Bethel Rd. has been one of passion, experimentation, and homage to the tradition of spirit making from around the world. Located just off Highway 46 West in the heart of Paso Robles wine country, Bethel Rd. is the perfect spot to enjoy craft spirits and wine in a cozy and inviting setting. Come in and enjoy two-for-one tastings during 805 Living Cocktail Week.
THE RITZ-CARLTON BACARA, SANTA BARBARA
MARISOL AT THE CLIFFS HOTEL+ SPA PISMO BEACH cliffshotelandspa.com
Celebrating island vibes with our craft tiki cocktails—Scallywag, The Smuggler, and Mermaid’s Kiss. Highlighting the freshest ingredients sourced from local farmers and spirits from local distillery Krobār, the flavors are perfect for warm, sultry days spent lounging poolside. Drop by Marisol for a taste of this tropical trio and a front row seat for our amazing Pacific sunset.
Moments away, worlds apart, escape to the newly enhanced Bacara Bar at The Ritz-Carlton Bacara, Santa Barbara. Enjoy our signature cocktail, the Anacapa Ginger, featuring Van Gogh pineapple vodka, mint and ginger syrup, fresh lemon and lime juices, and soda. Visit our expanded Ocean Terrace for views of the Channel Islands, including the drink’s namesake Anacapa, a Chumash word for mirage.
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LIDO AT THE DOLPHIN BAY
PISMO BEACH thedolphinbay.com/lido
Featured for a limited time on Lido at Dolphin Bay’s cocktail menu is the spring-inspired Mind Your Hibiscus. This handcrafted cocktail created by mixologist Michelle Barnett combines vodka, house-made hibiscus extract, muddled blood orange, and citrus, which creates a light floral flavor profile. Mention this ad and receive half off your first Mind Your Hibiscus during 805 Living Cocktail Week.
OUTPOST AT THE GOODLAND GOLETA outpostsb.com
Celebrate 805 Living Cocktail Week with a limited-time signature cocktail made with our brand new Limoncello! $10 gets you either one full-size Limoncello cocktail or a tasting flight including four ¼-ounce cocktail samples featuring our Limoncello, Wilder Gin, Haymaker’s Vodka, and Strawberry Brandy. Bottles are available for purchase in both 750 ml and 200 ml sizes. See you soon!
Head to the laid-back and stylish Outpost for its new Five O’Clock Shadow—a sophisticated, tiki-inspired cocktail made with house orgeat, Campari, Plantation Pineapple Rum, and Banks 5 Island Blend Rum. Gather with friends by the firepits or enjoy the drink with happy hour bites or dinner. Because it’s always Five O’Clock somewhere, and for 805 Living Cocktail Week you’ll get it for half off.
LA COSECHA MODERN COCINA VENTURA lacosecharestaurant.com
Enjoy the ultimate pairing for just $10: La Cosecha’s signature Cosecha Margarita, featuring fresh lime and orange juices, organic agave nectar, and El Charro Silver Tequila, paired with another La Cosecha favorite: Coconut-Crusted Calamari topped with a tequila, pineapple, jalapeño relish and chipotle aioli. This delicious duo will be available for $10 only during 805 Living Cocktail Week!
CELLO RISTORANTE & BAR AT ALLEGRETTO VINEYARD RESORT PASO ROBLES allegrettovineyardresort.com
Nothing says summer like a refreshing glass of Sangria. Enjoy our take on this revivifying cocktail—Passion Fruit Sangria—that features our Allegretto Rosé of Tannat with a unique passion-fruitmeets-lemonade-and-mango twist!
ROOF TOP BISTRO & BAR
Drink like a Californian. Uniquely Goletian, the Avoleta is light enough to sip all night. Rich avocado is balanced by tart lime juice and fiery cayenne. Silver rum adds the perfect beachy vibe.
COCK TAIL WEEK
J U N E 20 -3 0, 20 19
HOLDREN’S STEAKS AND SEAFOOD
101 NORTH EATERY & BAR
NEWBURY PARK AND SANTA BARBARA holdrens.com
WESTLAKE VILLAGE 101northeateryandbar.com
Our Pear Blossom Martini combines the silky-soft texture of Belvedere Unfiltered Rare Diamond Rye Vodka with the light floral notes of St-Germain liqueur. We complement these two fine spirits with our handcrafted pear simple syrup and zest of fresh lemon to create a cocktail that is perfect for the summer months in the 805 area.
An ode to the classic movie The Sandlot, the Wendy Peppercorn is a refreshing vodka cocktail with a blend and balance of summer ingredients: fresh muddled strawberries, citrus, sparkling wine, ruby red grapefruit, and finished with a pink peppercorn– salted rim. It’s sure to delight your senses and quench your thirst with its subtle sweet and peppery notes.
WESTLAKE VILLAGE pearldistrictrestaurant.com During 805 Living Cocktail Week please join us at Pearl District Westlake Village to enjoy our latest elixir. The Blackberry Isles cocktail is conjured using classic Hayman’s Old Tom Gin from across the pond in London, then brought back to the tropics with Barbados-based Velvet Falernum to spice up our house-made blackberry puree with notes of ginger, clove, and lime. Enjoy!
LOS AGAVES WESTLAKE VILLAGE SANTO MEZCAL SANTA BARBARA VICENTAS GOLETA santomezcalsb.com
VALLE EATERY & BAR LOMPOC valleeatery.com
Enjoy a taste of Mexico at Los Agaves, Santo Mezcal, and Vicentas with the Piña Afumado. This smoky, sweet, and spicy cocktail is made with cigar-infused rum, Fresno chile-infused mezcal, juice of grilled pineapple, chipotleagave nectar, and lime juice garnished with dehydrated toasted pineapple slice, pineapple leaves, and dry arbol chile.
For a chance to win a special prize, post photos of your favorite Cocktail Week libations on Instagram. Tag @805Living and tag the bar. Follow us on Instagram for details.
Civilizations collide in this fictitious flower war between the Mayans and Aztecs that combines sweetness, spice, and smoke. The Aztec Mai Tai blends tequila, mezcal, and dark rum with honey-jalapeño syrup, citrus, and pineapple. It’s paired with our Yucatán salmon marinated in achiote paste with peppers and olives then wrapped in banana leaves and steamed. Mention 805 Living Cocktail Week for a 15% discount on the pairing.
COCKTAIL WEEK JUNE 20 -30, 2019
Celebrate our local cocktail culture. Enjoy drink specials, limited-edition concoctions, educational classes, and more at these participating venues.
PLEASE DRINK RESPONSIBLY
haking Things Up
OAK & IRON TAKES THE BAR SCENE TO NEW HEIGHTS WITH IMAGINATIVELY CRAFTED EPICUREAN COCKTAILS IN THOUSAND OAKS.
BY DAVID GADD PHOTOGRAPHS BY GARY MOSS
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WHERE THERE’S SMOKE No evening at Oak & Iron would be complete without witnessing Paul Jones making his dramatic Smoky Edward cocktail. (Why Edward? “Edward is my middle name,” says the mixologist.) A culinary smoking gun and a glass cloche are used to surround the concoction of bourbon, blood orange, and bitters with smoke. “Because the cocktail is chilled,” Jones explains, “the smoke condenses around the glass and on top of the drink.” As the cloche is removed with a sweep of the bartender’s hand, nostalgic, campfirelike swirls of smoke fill the room—a spectacle performed multiple times each night. “The best part about it,” says Jones, “is that you can choose your own wood: cherry, peach, maple, pecan, white oak, or hickory. It makes each cocktail unique.”
STARTING FROM SCRATCH Components from ice to garnishes are meticulously made in-house with nuances that take them to the next level.
THE SCIENCE OF INFUSIONS
It’s just after 5 p.m.
on a Thursday and the 35-seat hot spot is beginning to fill up. Although it’s just three weeks old, this chic, modern drinking den is already a hit. Cocktail-curious boomers clamber onto the handful of stools at the bar, while happy-hour habitués and professionals fresh from work pull up seats against the exposed brick wall. A bevy of boisterous millennials congregates around the tall wooden-plank tables that give on to the open front patio. The unexpectedly diverse crowd has come to experience the most Instagrammed sensation to hit Thousand Oaks Boulevard since, well, forever: Oak & Iron (oakandironto.com) and its head bartender, Paul Jones. Oak & Iron is the creation of brothers Jared and Jason Logan, who grew up in Newbury Park, and their partner, Andrew Pletcher. Jared, an erstwhile environmental science student at Humboldt State University who later ran the Oxnard School District’s farm-to-school program, is responsible for supplying the bar with its farm-fresh ingredients. Jason, a general contractor and ex-firefighter, oversaw the creation of the pared down modern look of Oak & Iron and also takes care of pesky logistics. Pletcher, an attorney and former member of the Thousand Oaks planning commission, handles business and legal matters (“He keeps us out of trouble,” says Jared, jokingly). “My original concept for Oak & Iron was to drive home the farm-to-table idea,” says Jared, a passionate environmentalist who grows his own food. “Not just playing around,” he insists, “but really following through.” That’s where master mixologist Paul Jones comes in. A carpenter by trade, the Westlake Village native caught the cocktail bug a few years ago, read up extensively on the subject, began snagging bartending gigs, and wound up working side-by-side with celebrated bar chef Matthew Biancaniello at his exclusive omakase bar Mon-Li at the tony Calamigos Beach Club in Malibu. (Mon-Li is currently closed for repairs from damage incurred during last year’s Woolsey fire.) At Oak & Iron, Jones’ directive was to create a ground-up, Earth-first cocktail program based on choice spirits and on hyper-local ingredients >
Jones’ job extends well beyond business hours. He spends much of the afternoon prepping the many potions necessary for his visionary cocktails. On any given day, the science project–like array might include Cocchi Americano vermouth smoked with black oolong tea (from nearby herb store The Healing Tree), shiitake mushroom–infused gin, chanterelle-infused bourbon, or macadamia nut orgeat. “I refuse to have anything on the bar with a label on it, except the spirits,” says the mixologist.
ROOTS THAT RUN DEEP Oak & Iron owners Andrew Fletcher (left) and Jared (right) and Jason Logan have strong loyalties to the community and to sustainable sourcing of ingredients.
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sourced from area farms. “There’s a specialty cocktail just about every day,” says Jones while he stirs a waiting patron’s Paloma. The printed menu offers at least 10 drinks that will be replaced every couple of months. They may sound like repertory standards—a Manhattan, a Negroni, a Daiquiri—but the Oak & Iron difference is that Jones tweaks the mixers in his own inimitable way. There’s nothing ordinary, for example, about his Gin and Tonic: Jones crafts his own tonic syrup from cinchona bark using a historic recipe discovered in an East India Company ship’s log. Things take an even more rarified turn downstairs. This is Oak & Iron: Reserve, a speakeasy that seats up to 12 guests for 90-minute slots, by reservation only. Bottles of rare spirits line the tight back bar—a Mexican amaro, a rum from Oaxaca, a Chartreuse-like liqueur from the Netherlands—alongside myriad jars of Jones’ own syrups and infusions (see sidebar). The ingredients are destined to meet and mix in his daring downstairs cocktails. “Reserve is where I really go off the wall,” says the bookish, soft-spoken maestro. The current theme at Reserve revolves around Japanese spirits from the Suntory portfolio matched with Japanese raw materials. There are cocktails featuring house-made wasabi syrup, shiitake mushroom– infused gin, shiso-leaf vodka, and ramen-infused whiskey (hyper-local indeed: the ramen comes from Taiyo Ramen just down the boulevard). “Downstairs is an elevated experience,” says Jones. Meanwhile, back upstairs, the crowd ohs and ahs as the cloche is lifted from a Smoky Edward, Jones’ namesake smoked cocktail, and the haunting scent of pecan smoke fills the room. As popular as this masterwork may be, you can be sure it will be replaced in time by some even more fabulous creation from the mixologist’s bottomless imagination. “I never want to be comfortable,” says Jones. “The idea is to be on the bleeding edge of cocktail technology and to always be doing new things. What I really look forward to is the next day.”
FLAVOR TO BURN Half a dozen kinds of wood (top) lend their unique tastes to Jones’ smoked-to-order twist on an Old-Fashioned. Through the upstairs bar (above) patrons with a reservation can make their way downstairs to Oak & Iron: Reserve (right) to try new experiments in the evolution of cocktail creation.
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THE THINKING MAN’S BARTENDER Jones (right) reads voraciously about cocktails and derives much of his inspiration from past and present masters. “I do a lot of thinking,” admits the mixologist. Among his favorite studies are the Jerry Thomas Bartenders Guide, an 1862 tome that’s considered the first cocktail manual; Dave Arnold’s science-filled Liquid Intelligence; and Gary Regan’s classic The Joy of Mixology. Don’t be surprised to hear him wax rhapsodic about the hydrostatic nature of sugar as it relates to the manufacture of oleosaccharum.
A STORY IN EVERY GLASS At Oak & Iron, every cocktail tells a story. The Ness, for example, is Jones’ tribute to the Loch Ness monster. The spirit base is scotch whiskey infused with Irish sea moss (“It’s a food source in Ireland,” says Jones). The drink is further complexified with lemon juice, locally made, orange-tinged Angelo Amaro, and artichokebased Cioco Amaro from Italy. A submerged ice cube represents the monster lurking in the depths. Similarly, the sunset-colored Grilled Pineapple (left) is an homage to summer barbecues past, a blend of tequila, deeply sweet grilled–baby pineapple juice, smoky ancho chile syrup, and tart lemon juice. An origami-inspired lemonzest garnish perches like a sunburst on the rim.
Raising the Bar PRETTY, PLEASE A harbinger of the cocktails’ garden-fresh nature, just-picked flowers often serve as a garnish. A perky orange bloom accompanies a Chanterelle, a mixture of vodka, chanterelle syrup, lemon juice, and kaffir lime leaf–infused Dolin blanc vermouth.
WHAT’S IN A NAME? “Oak represents our relationship with the area we grew up. The Coast Live Oak is a slow-growing, deep-rooted, and strong hardwood tree. We feel that our ties to this community are similar in characteristics,” says co-owner Jared Logan. “Iron represents a hard, elemental material that is rigid and doesn’t bend or break under pressure. We want to stay true to our ethics of sustainability within the community and environment.” FARM AID “We try to support as many local and organic
farms as possible,” says Jared, who makes the rounds and delivers produce to the bar each week. The ever-changing bounty might include blood oranges from King & King Ranch in Fillmore; sugar snap peas, beets, carrots, and rhubarb from Underwood Family Farms in Moorpark; candy cap mushrooms from the Calabasas Farmers Market; and wasabi root, yuzu, and shiso from Asian markets in Los Angeles.
BEE-ING THERE Bees add to the buzz at Oak & Iron, and
Jared, an avowed “novice in apiary,” keeps several colonies in his backyard. In his cocktail The Hive, head bartender Paul Jones uses beeswax from a wild hive behind the bar to wash Buffalo Trace Bourbon, a process that enhances the spirit’s texture and flavor. Then he builds the drink using honey sourced from the citrus-belt town of Somis, where the bees feast on local nectar. The drink is finished with a garnish of beeswax and a dusting of bee pollen. “The bees do most of the work for us,” says Jones.
FLAME COOKING Where there’s smoke, there’s also flame. For Jones’ Curious George cocktail, bananainfused whiskey is combined with lemon juice and gomme syrup, a once-prevalent bartender’s thickening agent that Jones has revived. “Once the drink is mixed,” says the pyro-savvy barkeep, “I cut a slice of banana, roll it in sugar, and flambé it with a torch in front of the customer.” COCKTAILS UNDER PRESSURE Jones creates barrel-
aged cocktails in a unique way: by inserting a section of oak wine barrel stave into a soda siphon with the cocktail and pressuring the drink with nitrogen cartridges. The pressure shortens the time needed for the drink to absorb the oak flavors.
PRESIDENTIAL PUNCH “Milk punch is one of the oldest
cocktails ever written down,” says Jones; “1762 is the date of Martha Washington’s letter to George listing the ingredients for his birthday punch. The one we’re most familiar with was created by Benjamin Franklin.” Milk is added to the citrus component to pull the astringency from the drink. Multiple strainings result in a perfectly clear liquid. “I serve it the way the presidents would have served it—with a big chunk of ice,” says Jones.
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NICE ICE! “We make our own ice inhouse, in blocks” says Jones. The insulated coolers used for the process allow the ice to freeze from the top down, giving it a crystalline transparency that adds immensely to the beauty of the finished drink. The blocks are hand-hewn to order into various shapes depending on the cocktail. Watching Jones deliver a series of rapid, precise strokes with a bartender’s knife to whittle down a block of ice into a perfectly round 3-inch Collins sphere is part of the drama at Oak & Iron.
Makers Leave Their Marks BEVERAGE-PRODUCING PIONEERS BRING THEIR CRAFT TO THE 805. BY ALEX WARD
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T H E B R E W M A S T E R Mike Richmond Tarantula Hill Brewing Company, Thousand Oaks “There is a new movement for redefining the 805 area. It’s not just wine,” says Mike Richmond, who, along with partners and fellow Conejo Valley natives Ali Zia and John Edney, is about to bring Thousand Oaks its first brewery. Richmond, a graduate of the UC Davis Master Brewers Certificate program, spent the last few years brewing at the much-revered Stone Brewing Company in Escondido before returning to his hometown to help start Tarantula Hill Brewing Company (tarantulahillbrewingco. com). As brewmaster, he intends to make varieties that appeal to beer enthusiasts of all stripes. “I’m the type of brewer who is open to lots of different styles,” he says. “We’ll definitely make some light lagers and West Coast IPAs, some crazy stouts, some cool fruited saisons. We’ll do a lot of fun stuff. No one’s going to come in here and not find something to drink.” In addition to its own lineup of craft beer, Tarantula Hills will feature a rotating roster of guest brews, as well as a selection of house-made artisanal coffee, pizza, and ice cream. Set to open this summer, the brewery occupies a 22,000-square-foot space on Thousand Oaks Boulevard. “It’s going to look amazing and it’s family friendly,” says Richmond. “This is where you go with your kids after AYSO soccer, have some pizza, and maybe watch a game.”
The local drinks scene has long been defined by the area’s much-lauded wine industry. But with its recent proliferation of breweries, cideries, distilleries, and craft cocktail bars, the Central Coast is fast becoming a hot spot for all manner of libations. Driven by a DIY sensibility and a commitment to highquality local ingredients, pioneering entrepreneurs are rapidly delivering the craft movement to this community. Here are some of the people helping to usher in this boozy wave.
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RICHARD FUSILLO; OPPOSITE: BOBBY “DO RIGHT”
T H E C I DE R M A K E R S
Morgan Murphy and Maggie Przybylski Two Broads Ciderworks, San Luis Obispo Morgan Murphy and Maggie Przybylski began making hard cider after discovering the heirloom apples of San Luis Obispo’s See Canyon orchards. It was love at first sight. “That’s when we discovered that apples can be really cool and interesting,” Murphy says. The married business partners and Cal Poly San Luis Obispo graduates launched Two Broads Ciderworks (twobroadscider.com) across town from their alma mater in 2017, pressing cider from the locally grown apple varieties that thrive in the temperate coastal climate of Santa Barbara and San Luis Obispo counties. “We really do try to be as local as possible,” Przybylski says. “We’re here to support the farmers.” The result is a line of crisp and dry ciders with playful names like Bearded Queen, Kumquat May, and The Gala Agenda. With the founding of their company, Murphy and Przybylski join a robust community of cider makers in the region and one of the fastest-growing sectors of the American beverage industry. “It’s definitely blown up quite a bit in the past five years,” Murphy says. “People are rediscovering cider, and more orchards are planting cider varieties. It’s pretty cool.” As a two-woman operation, the couple is able to maintain strict control over the product and ensure that each small batch meets their rigid standards. “No loans, no investors. It’s us all the way,” Pryzbylski says. “Lady power.” Two Broads Ciderworks currently offers tastings by appointment and plans to open its first dedicated tasting room this fall. The owners also plan to be pouring their products at the upcoming Central Coast Cider Festival on August 10.
T H E M I XOL O G I S T Brandon Ristaino
and Misty Orman-Ristaino Shaker Mill, Santa Barbara
“When we first arrived in Santa Barbara, there were not a lot of places to find craft cocktails,” says Misty Orman-Ristaino, who with her husband, mixologist Brandon Ristaino, opened The Good Lion (goodlioncocktails.com) cocktail bar in Santa Barbara in 2014. Brandon agrees: “Everyone was saying, ‘You’ve got no shot—it’s a wine town,’ but we were stoked to see the reaction.” Following the successful launch of The Good Lion, the Ristainos opened the tiki-inspired cocktail bar Test Pilot (testpilotcocktails.com) in the nearby Funk Zone and have continued to demonstrate their uncanny ability for creating venues that are upscale but approachable with cocktails that are both elevated and imminently drinkable. Their latest venture, Shaker Mill (shakermillsb.com), a few blocks from Test Pilot, may well be their crowning achievement to date. Sharing a space with the restaurant Cubaneo, the bar evokes the 1950s Golden Age of Cuba and serves drinks that pair perfectly with the tropical cuisine. The space is like a visual shorthand for vacation, bright and airy with vibrant pops of color and a relaxed energy. For patrons, the sipping is easy, but the formulation of the cocktail menu was anything but. “We were tasting for a year and a half to get this dialed in,” Brandon says. “Exhaustive, exhaustive tastings. Getting the texture and the balance right was a real challenge. But we’re pretty excited about the results.” The product of their labor is a collection of exquisitely crafted drinks, including a reimagined Tequila Sunrise (featuring amaro and a mezcal float) and a coffee-tinged Piña Colada that arguably ranks among Santa Barbara’s most delicious offerings. Although it opened just last April, Shaker Mill has already established itself as a new favorite among locals. “It’s important to us to do these kinds of neighborhood joints that cater to our local population first,” says Brandon. “If you take good care of them and they’re having a good time, the tourists will find their way.”
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T H E DI S T I L L E R Michael Craig Goleta Red Distilling Company, Goleta Down a series of corridors in an obscure R&D building on the edge of industrial Goleta, Michael Craig is operating the city’s first distillery and its de facto speakeasy. Goleta Red Distilling Company (goletared. com) may be off the beaten track, but word is beginning to spread about the quality of its product line, which includes gold and silver rums, an agave spirit, and a signature gin. The gin recently earned a silver medal from the American Distilling Institute, and the success of the year-old business is catching the attention of the community. “People are starting to finally figure out that I’m here,” Craig says. “Now that people know, they’re supporting it big-time.” Catering to the area’s growing interest in craft spirits, Craig offers monthly hands-on tours in which would-be distillers are able to learn the fundamentals of distillation, run their own gin, and take home a bottle of their handiwork. “I’m hoping that we get more distilleries in town,” Craig says. “I think there’s room for a lot more, and we can support each other and do some really cool things.” As the company’s sole proprietor and master distiller, Craig spends much of his time working the still, fine-tuning Goleta Red’s current roster of exceptional spirits, and experimenting with future products. “It takes more time to do it by yourself and be in there tasting all the time,” he says. “But to be doing something really small and really heartfelt—and to share that—is where I want to be.”
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THIS PAGE AND OPPOSITE: GARY MOSS
Taste FOOD / WINE / DINING OUT
A Case of the Munchies MAKE THESE POPULAR SNACK RECIPES FROM LOCAL HAPPY HOUR MENUS TO SERVE AT YOUR NEXT COCKTAIL PARTY. By Jaime Lewis Photographs by Gary Moss
mericans love to snack, and although small bites aren’t a new concept in restaurants, chefs are increasingly bringing top-notch ingredients and craft precision to their happy hour menus. From salty and smoky to sweet and savory, these small plates provide a delicious complement to locally made spirits, beer, and wine. So what are you waiting for? Prepare for your next snack attack with one of these recipes for local chefs’ happy hour favorites.
Serves 5 to 8 PICKLED OKRA 20 whole okra 2 cups champagne vinegar 1 tablespoon salt 1 tablespoon mustard seeds 1 tablespoon chile flakes 1 cup sugar 1 cup water PICKLED SERRANO CHILE AND BELL PEPPERS ¼ cup sliced Serrano chile pepper ¼ cup sliced bell pepper ½ cup champagne vinegar ½ cup water ¼ cup sugar 1 tablespoon salt
PIMENTO CHEESE SLIDERS These warm, decadent bites act as a foil for drinks served during the new pre-dinner Craft Cocktail Hour at The Lark (thelarksb. com) in Santa Barbara. “The snacks kind of coincide with the identity of the restaurant,” says executive chef Jason Paluska, who grew up outside of Houston, Texas. “It’s very unapologetically Southern.” While he loves the low-alcohol-by-volume cocktails that the restaurant’s mixologist Nicholas Priedite makes for Craft Cocktail Hour, Paluska’s chosen drink to pair with these sliders is slightly more workaday: light beer. Begin making the pickled okra at least 72 hours before you plan to serve the slider. Start the pickled serrano chile and bell peppers a minimum of 24 hours before.
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SHINER BOCK AIOLI 2 egg yolks 5 teaspoons Dijon mustard ½ teaspoon salt 4 teaspoons Worcestershire sauce ⅔ cup grapeseed oil ¼ cup Shiner Bock dark lager PIMENTO CHEESE Shiner Bock aioli ½ teaspoon salt 2 tablespoons smoked paprika ½ teaspoon cayenne ½ teaspoon sumac Pickled serrano and bell peppers ¼ pound smoked Gouda, grated ¼ pound provolone, grated
SLIDERS 12 slider buns Pickled okra To make pickled okra: Place okra in a nonreactive bowl. Add vinegar, salt, mustard seeds, chile flakes, sugar, and water to a small saucepan. Bring the mixture to a simmer over medium-low heat. Remove from heat and pour mixture over okra. Transfer to an airtight container and marinate in the refrigerator for a minimum of 72 hours. (Pickled okra can be stored in the refrigerator for up to 1 week. Drain before use.) To make pickled serrano chile and bell peppers: Place sliced chile and bell peppers in a 1-pint canning jar and set aside. In a medium saucepan, combine vinegar, water, sugar, and salt and bring to a boil over high heat. Pour liquid over peppers, seal jar, and refrigerate for a minimum of 24 hours. (Pickled peppers can be stored in an airtight container for up to 1 week.) To make Shiner Bock aioli: Combine egg yolks, mustard, salt, and Worcestershire sauce in the bowl of a food processor. With the processor running, slowly stream in oil to form a thick emulsion, then add lager and continue processing until it is incorporated and consistency is smooth. Set aside. (Aioli can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week.) To make pimento cheese: In a large stand mixer fitted with a paddle attachment, combine Shiner Bock aioli with salt, paprika, >
Executive chef Jason Paluska of The Lark in Santa Barbara recommends enjoying his Pimento Cheese Sliders with a light beer.
Taste Food Serves 8 to 12 (makes 28 cups) 1 cup canola oil 1 cup popcorn kernels 1 tablespoon salt 2 teaspoons black pepper 2½ tablespoons crispy cooked bacon, finely chopped 1 tablespoon scallion, finely chopped 1½ tablespoons bacon fat, melted In a large stockpot over medium heat, add oil and 3 popcorn kernels. Cover with the lid and listen for the kernels to pop. Once they do, open the lid just enough to toss in remaining kernels and shake continuously until they start to pop. When popping slows to 2 seconds between pops, remove pot from heat. Set aside to cool. Meanwhile, in a large bowl, thoroughly mix remaining ingredients. Once popcorn is cool enough to touch, add it to bacon mixture and toss to combine. Serve.
YUZU HOT WINGS OR DRUMETTES
cayenne, and sumac. Add pickled serrano chile and bell peppers and grated Gouda and provolone cheeses and gently mix in at a low speed. Set aside. (Pimento cheese can be stored in an airtight container in the refrigerator for up to 1 week.) To make sliders: Preheat oven to 350°F. Split bun halves and spread pimento cheese on each bottom half. Add one or two pickled okra, and place top half of bun on each. Place sliders on a sheet pan and bake in oven for about 10 minutes or until heated through. Serve.
BLACK PEPPER AND BACON POPCORN When it comes to making snacks at home, The Lark executive chef Jason Paluska admits, “I’m not highbrow at all.” His favorite bites include smoked peppers stuffed with Jack cheese, chips and queso, chips and guacamole, and carnitas—all vestiges of his upbringing in the Lone Star state. At the restaurant, Paluska and his team offer flavored popcorn to diners when they’re seated as a crunchy complement to any drink. Fun, playful, and packed with flavor, the following recipe, adapted from Around the Table: Recipes & Stories From The Lark in Santa Barbara (AVP Editions, 2017), is one of his favorites.
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A bottle of yuzu hot sauce from Thailand prompted corporate executive chef Eric BosRau of Finney’s Crafthouse & Kitchen (finneyscrafthouse.com) locations in Westlake Village, Ventura, and Santa Barbara to incorporate the ingredient into his hot wings recipe. The Asian citrus fruit, according to BosRau, “gives a lighter, bright, citrusy flavor to buffalo sauce.” To accompany the result, BosRau, recommends Finney’s Mosaic IPA for its fruity hop notes “that will cut through some of that heat,” he says. He credits the baking soda in this recipe for the chicken’s crispy skin and suggests barbecuing it as an alternative for a smokier flavor. To allow enough time for brining and drying, begin preparing the chicken at least 24 hours before you plan to cook and serve it. Serves 10 10 pounds chicken wings or drumettes (thawed if frozen) 5 tablespoons baking soda 5 tablespoons kosher salt 2 tablespoons onion powder 2 tablespoons garlic powder 1 tablespoon smoked paprika 1 tablespoon turmeric 1 teaspoon black pepper 1 cup buttermilk YUZU BUFFALO SAUCE 2 pounds Fresno chiles, stemmed, seeded, and roughly chopped 1½ sweet yellow onions, chopped 1 cup water 1 tablespoon yuzu kosho paste (available at Asian specialty markets and amazon.com)
6 garlic cloves, minced 1 cup white wine vinegar 2 tablespoons kosher salt ⅓ teaspoon black pepper 1½ tablespoons granulated sugar 1 pound unsalted butter, room temperature ½ cup yuzu juice (available at Asian specialty markets and amazon.com) ½ orange, juiced 1 lemon, juiced 1 lime, juiced ¼ teaspoon xantham gum (available at most supermarkets in the gluten-free or baking section) ⅛ teaspoon guar gum (available at most supermarkets in the gluten-free or baking section) GARNISH Chopped parsley Ranch dressing Blue cheese dressing Heirloom carrot sticks Celery sticks Yuzu Hot Drumettes from Finney’s Crafthouse & Kitchen call for cooling dipping sauces and veggie sticks.
Place chicken wings or drumettes, including juices, in a 10-quart mixing bowl. Add baking soda, salt, onion powder, garlic powder, smoked paprika, turmeric, black pepper, and buttermilk and toss thoroughly to coat chicken pieces. Divide chicken pieces and brine between two resealable 1-gallon bags. Seal bags and place in refrigerator for 24 hours. Meanwhile, make Yuzu Buffalo Sauce: Place chiles, onion, water, yuzu kosho paste, garlic, vinegar, salt, pepper, and sugar in a 6-quart stockpot. Using an immersion blender, puree the mixture until smooth. (Alternatively, blend ingredients in a countertop blender until smooth and transfer to stockpot.) Bring mixture to a boil over high heat, reduce heat to medium, and simmer for 30 minutes. Puree mixture again. Lower heat and continue cooking mixture at a low simmer for another 30 minutes. Remove from heat.
RIGHT: COURTESY OF FINNEY’S CRAFTHOUSE & KITCHEN
The Lark accompanies cocktails with a variety of creatively enhanced popcorn, including Black Pepper and Bacon flavor.
The Agoura Antique Mart
Puree mixture until very smooth. Add butter, yuzu juice, other citrus juices, xantham gum, and guar gum. Puree until ingredients form a smooth sauce. Set aside to cool. (Sauce can be transferred to 3 sterilized 1-pint Mason jars and refrigerated for up to 1 month.) To cook chicken: Place 2 wire racks in sheet pans. Transfer chicken pieces from brine bags to racks, laying pieces out in a single layer. Discard brine. Allow chicken to air dry for 30 minutes. Meanwhile, preheat oven to 400°F. Bake chicken for 15 minutes. Use a probe thermometer to check the inner temperature of chicken at the thickest part of one piece to ensure that it has reached 165°F. (If it hasn’t, return chicken to hot oven and check every 5 minutes until it does.) Remove chicken from oven. Place pieces in a 10-quart mixing bowl and toss with all but ½ cup of the Yuzu Buffalo Sauce to coat. Arrange chicken on a platter and sprinkle with chopped parsley. Serve with the remaining Yuzu Buffalo Sauce, blue cheese dressing, and ranch dressing for dipping, as well as carrot and celery sticks.
A Vintage Marketplace
Mon.-Sat. 10-6 Sunday 11-5 818-706-8366
SHRIMP AL AJILLO For this simple seafood appetizer, Westlake Village Inn (westlakevillageinn.com) executive chef Pedro Alvarez combines crunchy crostini, delicate shrimp, piquant chili, and ajillo, a decadent garlic-butter sauce. Alvarez suggests serving the starter with Sparkling Tarragon Lemonade, a cocktail made with Hendrick’s Gin, St-Germain Elderflower Liqueur, fresh tarragon, lemon juice, and soda water.
28879 Agoura Road Agoura Hills, CA 91301 agouraantiquemart.com
Serves 4 to 6 ¼ cup minced garlic (about 12 cloves) ½ cup olive oil 1½ pounds large shrimp (roughly 32), shelled and deveined ½ cup butter 1½ lemon, juiced 1½ cups white wine 1 tablespoon chili flakes Generous pinch salt 8 slices toasted crostini (slices of artisan bread, toasted golden brown) In a large skillet over medium heat, combine garlic and olive oil. Sauté garlic until brown, about 5 to 7 minutes. Add shrimp and cook over low heat for about 5 minutes, stirring and turning shrimp. Stir in butter, lemon juice, wine, chili flakes, and salt. Remove from heat and let stand until shrimp are cooked through, about 2 minutes. Top crostini with shrimp mixture, drizzle pan juices over the top, and serve.
Over 30 years of experience you can trust
(805) 449 - 2840
www.AgouraSash.com Agoura Sash & Door, Inc.
Check out our 805 Living Eats podcast with contributing writer Jaime Lewis and Paluska at 805living.com. JUNE 2019 / 805LIVING.COM
Taste Beer By David Gadd
Buzzworthy Brews LOCAL BREWERIES AND TAPROOMS SERVE UP NEW SUDS FOR SUMMER.
Â© CAMERON WHITMAN/STOCKSY UNITED
he Central Coast craft-beer movement continues to brew up a storm. Area breweries are ceaselessly inventive in marrying locally sourced ingredients with unique techniques to bring beer lovers new taste sensations. Summer is a great time to indulge in these newsworthy libations, many of which trade off high alcohol for maximum flavor.
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On the cutting edge of experimentation for well over two decades, Paso Robles–based craft-brew powerhouse Firestone Walker (firestonebeer.com) keeps pushing the boundaries of what beer can be. The latest example: Rosalie Beer Rosé. “We wanted to create a super-drinkable beer that captures the best qualities of a rosé wine but at less than half the alcohol [5 percent alcohol by volume],” says brewmaster Matt Brynildson. “The result is what we are calling the rosé lover’s beer.” After extensive controlled experimentation, juice from 200 tons of wine grapes from Templeton’s Castoro Cellars was co-fermented with beer, with hibiscus flower providing the pink color. “We had to go out on a limb and find a way to make something entirely new to us,” Brynildson says of this beautiful, one-of-a-kind brew with bright fruit flavors and luscious acidity. Not yet 10 years old, Buelltonbased Figueroa Mountain Brewery Co. (figmtnbrew.com) has grown astonishingly fast and now boasts six taprooms along the Central Coast. Paying tribute to the region’s citrus-growing heritage, new release Summerland Citrus, at just 5 percent alcohol by volume, is here just in time for picnicking. “Santa Barbara was once a flourishing agricultural region for citrus of all types,” says head creative brewer Kevin Ashford, “so we brewed a beer to commemorate the past. We use real grapefruit, tangerine, and blood orange to create a light and drinkable citrusy blonde ale that will quench your thirst as we prepare for our endless summer.”
Saison (French for “season”) is a traditional Belgian farmhouse ale brewed in cooler months for consumption during the summer. Third Window Brewing (thirdwindowbrewing.com) continues the custom in downtown Santa Barbara. “This year’s Spring Saison 2019 is based on pilsner malt, unmalted wheat, and rolled oats and is flavored with local honey, hummingbird sage, and California sagebrush,” says founder Kris Parker, grandson of the late Santa Barbara winery legend Fess Parker. Mini Monk Belgian Enkel, a new release
from Draughtsmen Aleworks (draughtsmen aleworks.com), is a lower-alcohol (4.7 percent) tribute to Belgian monastic brews. Available on draft only at the brewery in Goleta and taproom in Santa Barbara, this quaffable, light-bodied Trappist-style ale “is refreshing and sessionable [low in alcohol] while also being loaded with flavor; it has notes of honeysuckle, stone fruit, and cloves,” says partner and master brewer Reno King. Growlers are available to take home. Five Threads Brewing Company (fivethreads brewing.com) in Westlake Village is community-focused; owner and head brewer Tim Kazules is an outspoken advocate for drinking locally. “BevMo is not the only place to get beer!” Kazules proclaims. His Margarita Gose is a new creation, available at the taproom for sipping on-
site and in branded growlers. “It’s our first time doing a gose,” says Kazules, referring to the sour German wheat beer style. “It’s got a little tartness going on, and one of the unique ingredients is a decent amount of salt. You don’t taste the salt; it just enhances the fruity flavors.” Mexican lagers have long been staples for warm-weather quaffing, and now 14 Cannons Brewery + Showroom (14cannons.com) in Westlake Village is making its own version. “Catorce is a true-to-style Mexican lager brewed with flaked maize to give the beer the slightly sweet and supercrushable body that is expected from the style,” says head brewer Nic Bortolin. “The aromatics are zesty and limelike, thanks to the use of Motueka hops [aromatic hops developed in New Zealand], giving the overall flavor a one-up on the classics.” Speaking of Mexico, San Luis Obispo’s SLO Brewing Co. (slobrew. com) just introduced its spin-off brand Tío Rodrigo Craft Beer Michelada. The michelada, a popular Mexican beerbased cocktail with lime, tomato juice, and spices, takes on a Central Coast accent in Tío Rodrigo, which starts with classic SLO Brew Hefeweizen as a base. Tío Rodrigo Original is enhanced with fruit for the Mango and Blood Orange versions. “There hasn’t really been a quality craft michelada available to consumers until now,” says brewmaster Steve Courier. “We chose to use real, authentic ingredients and SLO Brewing craft beer to make great micheladas like you would at home, with the convenience of a can.”
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Taste Dining Out By Victoria Woodard Harvey Photographs by Gary Moss
Land Meets Sea AT MONTECITO’S ROSEWOOD MIRAMAR BEACH RESORT, CARUSO’S RESTAURANT COMBINES DELIGHTS FROM LOCAL FARMLANDS AND OCEAN WATERS TO MAKE FINE SOUTHERN ITALIAN CUISINE.
here’s a lot to like at the Rosewood Miramar Beach as curious locals, wedding parties, and loyal guests of the Hong Kong–based Rosewood Hotels and Resorts have discovered since the opening of the new Montecito resort in March. The oceanfront property owned by developer Rick Caruso is a world unto itself, an enthralling place for guests and visitors to linger, much like the hangout retail–residential complexes he owns at The Grove in Los Angeles and at The Americana at Brand in Glendale. Caruso’s first hotel venture, the 16-acre Rosewood Miramar Beach resort, is anchored at its center by the grand, residential-style three-suite, seven-bedroom Manor House and an expansive lawn surrounded by more suites, bungalows, and Lanai House guest rooms. Poolside cabanas, fire pits, and shuffleboard and bocce courts give it a Great Gatsby vibe, and other diversions include the
hotel’s Sense spa, a Sally Hershberger salon, a Goop Sundries Shop, and a James Perse store. The Manor Bar is a fine place to admire the Norman Rockwell and Fernando Botero paintings while enjoying cocktails and nibbles, and Malibu Farm restaurant’s new location is fast becoming an all-day-dining hot spot for Montecito residents as well as hotel guests. But at day’s end when the main attraction is the sun setting over the Pacific, the sweet spot on the property is Caruso’s (rosewoodmiramarbeach.com), the hotel’s oceanfront Italian restaurant, which is open daily for dinner. Choose between alfresco deck tables a short stairway from the sand and the elegant, yacht-like interior with a full bar. Lacquered wood surfaces, white leather seats, and tufted, deep-blue leather banquettes set the scene, complete with glowing candles, white roses, silver napkin rings, and navy and white linens. Executive chef Massimo Falsini has wasted no time locking onto local sources of ingredients used in his >
Elegance with a view (from top): A server readies tables in the dining room at Caruso’s, the oceanfront restaurant at Montecito’s new Rosewood Miramar Beach resort. Executive chef Massimo Falsini dishes out elevated iterations of his native cuisine.
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Resting on a bed of salted Carpinteria avocado, Striped Bass Crudo is heaped with a salad of pickled green strawberries, fresh red strawberries, and basil before Falsini pours on the finishing touch: a berry and lime tea.
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Taste Dining Out
Relaxed yet refined (from left): While the dress code is business casual, the Caruso’s staff assumes a more formal look. Deck seating provides unfettered views and sea breezes. The full bar pours local and international wines, creative handcrafted cocktails, and traditional favorites.
intensely flavored southern Italian dishes. “I love to support the community everywhere I go,” says Falsini, whose most recent previous posts include Solage at Napa Valley’s Auberge du Soleil Resort & Spa, Four Seasons Resort Hualalai in Hawaii, and Harry’s Bar in Rome, where he earned a Michelin star. Here, he is reminded of his native Italy, where, like many lifelong chefs, he learned to cook early alongside his grandmother. “When I walk the streets [of Santa Barbara] twice a week to the farmers’ market,” he says, “the sun and mountains, the smell of plants and the sea are just like home.” After Falsini’s amuse-bouche, a flavorful bite like marinated raw tuna with fresh pine shoots, settle in for the Italian three-course tradition. Starters include the chilled minted-pea soup with a froth of Drake goat cheese and chardonnay-pickled fennel, the charred local octopus with gigantic beans, prosciutto ragù, and romesco, and the standout: the pulled burrata, fresh from Petaluma, with tender locally grown violetta carciofi (violet artichoke), blood orange jam, and pistachio pesto, peppered with arugula and spicy sprouts. Pasta highlights are the simple tagliolini with Sea Stephanie Fish sea urchin, breadcrumbs, and basil and Weiser Family Farms potato gnocchi with San Marzano tomato passata and buffalo mozzarella. The server, clad in a spiffy white tuxedo jacket, suggests the newest menu item, which Falsini calls “Where the land meets the ocean”: Santa Barbara spot prawn and buffalo ricotta–filled tortelli served with pink singing scallops (they’re known to make a melodic sound when scuttling in water) in an earthy nettle brodo (broth) with slivers of roasted red sweet peppers. The pinsa romana (ancient Roman pie), a free-form flatbread, is stone-fired to order with topping combinations like prosciutto, crescenza (Italian cow’s milk cheese) and arugula, or Piave (Italian cow’s milk cheese) with foraged mushrooms and rosemary. Falsini takes pride in his doughs; in addition to the pinsa romana, daily breads—sourdough 90
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flavored with lemon essence or blackened with charcoal—are naturally leavened with his 25-year-old culture. The Sonoma Lamb Rack and Meatballs is a hefty frenched rib served with meatballs, romana artichokes, classic Neapolitan croquettes, and a sweet almond and artichoke crema. Falsini uses the lamb rib cap to make the meatballs. “The rib is like an adult dish,” Falsini says, “and the meatballs, they remind you of childhood.” Also among the mains are Pan-Roasted Petrale Sole with capers and lemon, and Steak and Potatoes My Way—Snake River Wagyu New York Strip with syrah jus, potatoes, mushrooms, and bone marrow. The dish that best showcases Falsini’s creative talent with offerings from the sea is the Santa Barbara Harbor Cioppino, which features seared lingcod, spot prawns, octopus, calamari, clams, mussels, and box or Dungeness crab. “This is the Santa Barbara harbor,” says Falsini, describing the rich broth he prepares by roasting every shell and bone imaginable to make what he calls “almost a bisque.” The large bowl is lidded with a plate-size, crispy wafer studded with caraway seeds and draped with fresh uni. Chef de cuisine Paul Osborne, who grew up fishing in nearby Isla Vista, also contributes his former sushi chef experience to the seafood-forward menu. For dessert, executive pastry chef Benjamin Kunert turns out classic tiramisu and more unusual treats like the refreshing Citrus Bellini, a tower of blood orange sorbet and citrus compote with candied Buddha’s hand, champagne, and Limoncello foam. For a truly luxe finale to the meal, there’s the creamy budino (pudding) flavored with Rick Caruso’s choice of whiskey, Johnnie Walker Blue Label, served with pine-nut amaretti and a thin shard of chocolate toffee for dipping. Dinner at Caruso’s is a worthy splurge, so go for the craft house cocktail or wine from the 25 pages of offerings. The Channel Island sunset views come free of charge, as do the hypnotic melodies of the nearby waves.
Experience it ALL. HAPPY CANYON VINEYARD
SANTA YNEZ VALLEY
JUNE 29 , 2019 TH
SECRETARIAT DR. HAPPY CANYON, SANTA YNEZ, CA PIOCHO RANCH 1100
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The Guide W H E R E TO E AT N OW
Our aim is to inform you of restaurants with great food that you might not have experienced yet. The guide is arranged not by cuisine type, but by style of restaurant. “Fine Dining” choices have an elegant atmosphere and very professional service. Restaurants included under the “Foodie” heading are heralded for their wonderful chefdriven cuisine, regardless of atmosphere. “Good Eats” listings are just that—solid, casual, and delicious. The “Fun, Fun, Fun” category brings you spots geared toward a good time. New listings will appear in The Guide in every issue. Please send any comments and suggestions to firstname.lastname@example.org. ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here through Open Table.
These restaurants have a skilled kitchen team, a lovely dining room, and great service. BELLA VISTA RESTAURANT IN FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA 1260 Channel Drive Santa Barbara, 805-969-2261 fourseasons.com/santabarbara/dining Californian and Italian; Entrées $19–45; Sunday Brunch $85 per person Great Views
Named for its sweeping views of lawn, ocean, and sky, Bella Vista has an Italian bent thanks to executive chef Marco Fossati. He uses local fish and organic farmers’ market produce, handmade pastas, and herbs from the chef’s garden at the resort to create such dishes as Tajarin Carbonara di Mare, and jidori chicken with farrotto and smoked corn. Specials include table-side service of spaghetti with caciocavallo cheese and Tellicherry pepper. At the adjacent Ty Lounge, an extensive menu of Spanish tapas echoes the Hacienda-style decor featuring a fireplace, an ocean-view terrace, and hand-painted walls and ceilings. The wine list offers local and international labels. Happy hour Mondays through
Savor succulent seafood at the third annual Opolo Vineyards (opolo.com) Sunset Crab Feed on June 22. The popular seafood extravaganza at the Paso Robles winery kicks off at 5 p.m. with wine and appetizers on the patio overlooking the vineyard. Then step into the Barrel room, grab mallets and bibs and crack crustaceans by the bucket. Later bust a move to live music. Tickets ($100 members, $120 non-members) are available online or by calling 805-238-9593. 92
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Thursdays from 4 p.m. to 6 p.m. includes specials on featured tapas ($5 to $9), draught beer and wine on tap ($4 to $6), and select cocktails ($7).
BELMOND EL ENCANTO 800 Alvarado Place Santa Barbara, 805-845-5800 belmond.com/el-encanto-santa-barbara Entrées $28–$48 Great Views, Romantic
The luxe Belmond El Encanto hotel perches atop its seven-acre hilltop property with sweeping city and ocean views. Settle in on the spacious terrace or in the elegant dining room and linger over artfully presented California coastal cuisine crafted by executive chef Johan Denizot. Local ingredients shine, including herbs from the chef’s garden and cheese made from the milk of Ellie, the resort’s cow. The seasonal menu features appetizers such as halibut sashimi and mains like king crab leg in lobster-chili broth and classic New York steak with a choice of sides. The wine list includes Santa Barbara County gems and globetrotting labels. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea (reservations highly recommended) is served Monday through Saturday. In-the-know locals and hotel guests take in the sunset, cocktail in hand, on the terrace.
UPDATE BLUEWATER GRILL 15 E. Cabrillo Blvd. Santa Barbara, 805-845-5121 bluewatergrill.com Seafood; Entrées $16–$50 Great Views, Saturday and Sunday Brunch
This waterfront bar and grill turns out well-prepared plates using ingredients from land and sea with a focus on sustainably harvested seafood. Whether seated at the oyster bar, the cocktail bar, in the dining room, or on the upstairs deck, patrons savor dishes created by chef Chanel Ducharme like San Francisco cioppino, pan-seared sea scallops, and local sea urchin. Sip a cocktail, Central Coast wine, or craft brew from the extensive list. Happy hour takes place Sundays through Fridays from 3 p.m. to 6 p.m. in the downstairs bar only.
CA’ DARIO 37 E. Victoria St. Santa Barbara, 805-884-9419 cadario.net and 29 E. Victoria St.
Santa Barbara, 805-884-9419 cadariopizza.net and 38 W. Victoria St. Santa Barbara and 250 Storke Road, Unit B Goleta, 805-884-9419 cadario-cucina-italiana.business.site Italian; Entrées $11–$30
The flagship of Dario Furlati’s growing restaurant empire sits at the corner of Victoria and Anacapa streets somewhat off the Santa Barbara tourist path but decidedly worth the walk. House-made pastas with Bolognese, or tomatoes with olives and capers, or with smoked salmon, peas, tomatoes, and cream are available here, along with terra-cotta baked chicken, roasted quails with porcini ragout sauce, and fishof-the-day specials. Located just a few doors away, the cozy Ca’ Dario Pizzeria focuses on variations of the titular dish, plus salads, pastas and, at lunch, sandwiches. For faster fare, check out Ca’ Dario Pizzeria Veloce and Ca’ Dario Pasta Veloce, both found inside the Santa Barbara Public Market. And people of Goleta, take note: Ca’ Dario Cucina Italiana serves lunch and dinner in a Storke Plaza space decorated with dark woods and white tablecloths.
THE CHASE RESTAURANT AND LOUNGE 1012 State St. Santa Barbara, 805-965-4351 chasebarandgrill.com Italian; Entrées $16–$44
Romantic With the cozy upscale ambience of an old-fashioned supper club, The Chase Restaurant and Lounge has offered enduring Italian favorites along with American steaks, chops, and seafood, since 1979, proving that the classics never lose their appeal. Sparkling garlands of tiny white lights, white tablecloths, a marble-inlaid bar, tip-top service, and Frank Sinatra in the background set the scene for traditional, satisfying meals.
UPDATE FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 fourseasons.com/westlakevillage/dining
Three dining concepts at this resort offer a variety of options. At Coin & Candor, a breakfast, lunch, and dinner brasserie, chef Jose Fernandez combines thoughtfully sourced local ingredients with woodfired cooking techniques. The recently remodeled Onyx boasts a new menu by chef de cuisine Masa Shimakawa. With a spotlight on bright, fresh nigiri sushi and sashimi, the menu includes specialty rolls like the Hayabusa, with yellowtail, shrimp, asparagus, avocado, and creamy ponzu. The American Wagyu beef skirt steak is also a highlight on the wellrounded menu. Prosperous Penny is a sophisticated, comfortable social watering hole pouring inventive cocktails, aged bourbons and whiskeys, and rare spirits. Fernandez provides accompaniments in a seasonally driven light-bite menu. For a sip of joe, Stir coffee bar, located off the lobby, is open daily from 6 a.m., offering a grab-and-go menu of baked on-site pastries and savory options along with cold-brewed coffee, juices, gelato, and other treats. Valet parking is $10 with validation; self-parking is free for up to four hours with validation.
THE GRILL ON THE ALLEY 120 E. Promenade Way Westlake Village, 805-418-1760 thegrill.com American; Entrées $11–$59 Saturday & Sunday Brunch
Steaks and chops are legendary here and at the original Grill on the Alley in Beverly Hills, the ultimate power-lunch spot. At this location, whether out on the patio or in the dining room and bar, diners enjoy American comfort food with international flair. Sushi is available at lunch and dinner, and the menu’s friendly reminder that “any turf can surf” is an invitation to order jumbo prawns and other seafood with your filet mignon or dry-aged New York strip. Weekend brunch offers avocado toast, Niman Ranch slab bacon and eggs, and $15 bottomless mimosas and Bloody Marys. Happy hour is daily from 3 p.m. to 7 p.m., when you can make a meal of the specially priced lollipop chicken wings, spicy tuna rolls, and wood-fired cheeseburger bites offered with cocktails, draft beers, and wines by the glass.
IL CORTILE RISTORANTE 608 12th St. Paso Robles, 805-226-0300 ilcortileristorante.com Italian; Entrées $18–$34
Il cortile is Italian for “the courtyard.” At this upscale restaurant at the edge of downtown Paso, the courtyard invites diners to breathe in beautiful evenings. A more intimate experience awaits inside, where diners find what the owners call contemporary Old World styling. Northern and Southern Italian dishes are the heart of executive chef and co-owner Santos MacDonal’s seasonal menu. Along with caldi (hot) and freddi (cold) antipasti, there is a section of the menu dedicated to mozzarella. Pasta, ravioli, and gnocchi have fresh, inspired flavors, hallmarks of being house-made. Secondi (main courses) cover beef, lamb, and seafood; osso bucco is particularly nice. The restaurant has a small bar area and a wine list that raises a glass to California’s Central Coast and Italy.
LUCKY’S 1279 Coast Village Road Montecito, 805-565-7540 luckys-steakhouse.com Steak House; Entrées $16–$69
Saturday & Sunday Brunch Black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls of this upscale steak house in Montecito. The plates and napkins are monogrammed, the patio is tented and heated for year-round enjoyment, and the bar opens an hour before dinner service begins. Steaks can be dressed with seven different sauces, there are eight versions of potato side dishes, and the onion rings should have their own Facebook Fan page.
MOQUECA BRAZILIAN 3550 S. Harbor Blvd., Suite 201 Oxnard, 805-204-0970 and 1610 E. Thousand Oaks Blvd.,
Suites I and J Thousand Oaks, 805-230-3585 moquecarestaurant.com Brazilian; Entrées $12–$74
Moqueca specializes in, and is named for, a Brazilian seafood stew typically made with onions, tomatoes, cilantro, and coconut milk and served in a handmade, black clay pot known as a capixaba. At dinner, you’ll need friends or a to-go container to help get to the bottom of small and large orders alike (variations include a vegetarian moqueca made with plantains and a particularly luxurious combination of lobster tails and large shrimp). At lunch, smaller moquequinhas are available along with prato feito, which is a combination plate of black beans, rice, and diner’s choice of fried plantains or yucca with fish, shrimp, chicken, or steak. Feijoada, a stew of black beans, ham hocks, pork ribs, linguica sausage, and bacon, is served only on Sundays. Beer, wine, and cocktails are available at both locations.
MR. CHOW 3835 Cross Creek Road, Suite 18A Malibu, 310-456-7600 mrchow.com Chinese Family-style service $60–$80 per person; à la carte service available Romantic Located in the Malibu Country Mart, this Mr. Chow location shares a menu and sense of showmanship with its famous older brother in Beverly Hills. (Both offer hand-pulled noodle demonstrations.) Decor is minimalist, putting the cuisine in sharp focus. Favorite dishes include honey-glazed prawns with walnuts, enlivened with dabs of spicy chili sauce from the small pots found on each table. A three-course Beijing Duck dinner ($78 per person) is among the prixfixe, family-style dining options, which tend to be less spendy than going à la carte. A small-bites menu is available in the bar, where the cocktails change with the seasons.
NONNA 951 S. Westlake Blvd. #102 Westlake Village, 805-497-8482 nonna.restaurant Italian; Entrées $18–$45 Romantic, Great Patio
A casually elegant dining room of distressed wood lit with unique light sculptures by artist Timothy J. Ferrie is a beautiful fit for Florenceborn and -trained restaurateur Jacopo Falleni. The menu avoids the faddish, instead cutting a culinary swath through the Italian peninsula and islands with tradition-rich dishes that reflect Falleni’s Tuscan upbringing (gnudi with pomodoro sauce), executive chef Gianluca Maita’s Sicilian heritage (arancini), and pasta chef Pamela Ganci’s influences from Bologna (passatelli with peas). Service is engaging and professional, while Falleni himself fills the role of sommelier and designed signature cocktails for the full bar.
The Dining Guide OJAI VALLEY INN 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com Various cuisines Entrées $11–$60; Saturday Buffet Brunch $32; Sunday Bluegrass Brunch $55
The resort’s beautiful setting can be enjoyed by hotel guests and others who simply want to patronize the restaurants. As the fine-dining flagship, Olivella features California-Italian cuisine (see separate listing). Start the evening with small bites and cocktails in the Wallace Neff Heritage Bar, located in the resort’s original golf clubhouse and named for the architect who set the inn’s Spanish Revival tone. Other dining venues include the tranquil Spa Café in Spa Ojai, where light breakfast, fresh-pressed juices, and spa lunch are served inside or on the poolside terrace. The Oak is famous for its casual but attentive lunch service on a shaded patio overlooking the 10th hole of the resort’s golf course. It also serves breakfast and dinner and two styles of brunch: buffet on Saturdays from 8 a.m. to 1 p.m. and bottomless Champagne with live bluegrass music on Sundays from 9:30 a.m. to 2 p.m. Indigo Pool & Bar offers salads, sandwiches, and adult libations served poolside and in cabanas. The Pixie Café is located at the family-friendly Pixie Pool. Jimmy’s Pub offers a menu of salads, sandwiches, wood-fired pizzas, and entrées plus craft beers and cocktails. (It’s also one of the few restaurants in Ojai to stay open past 10 p.m. on weekends.) Next door, Libbey’s Market is the place to go for a quick sandwich and a scoop of McConnell’s Fine Ice Creams.
Cheers to bubbles by the sea this summer. Four Seasons Resort The Biltmore Santa Barbara (fourseasons. com/santabarbara) offers Dom Pérignon By the Glass By the Shell every Friday in Ty Lounge from 3 p.m. to 10 p.m. through August 31. Indulge in Dom Pérignon Vintage Champagne and tableside-shucked oysters and clams, jumbo shrimp, and half lobster tails with mignonette sauces created in collaboration with executive chef Marco Fossati. Prices range from $75 to $125. NEW ROSEWOOD MIRAMAR BEACH 1759 South Jameson Lane Montecito, 805-900-8388 rosewoodhotels.com/en/miramar-beachmontecito Californian and Italian; Entrées $19–$55 Great Views, Saturday and Sunday Brunch
Set in a spectacular seaside location, this luxury beachside resort’s seven distinctive restaurants and bars are open to the general public as well as hotel guests. Executive chef Massimo Falsini oversees the dining destinations, which emphasize locally and sustainably sourced ingredients. Caruso’s, the signature oceanfront eatery, is open daily for dinner and features alfresco seating over the sand in addition to a stylish dining room outfitted with deep blue leather booths. Menu highlights include starters such as hand-pulled burrata as well as Baja kampachi crudo, house-made pastas including the
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chef’s signature carbonara, uni tagliolini, and main courses such as pan-roasted petrale sole and grassfed Watkins Ranch beef fillet. Local and international wines and traditional handcrafted signature cocktails are also offered. Malibu Farm at Miramar, the first California resort outpost of Helene Henderson’s wellregarded farm-to-table restaurant, offers breakfast, lunch, dinner, and weekend brunch in a refined yet relaxed setting. Standout dishes include mini Swedish crepe-style pancakes for breakfast, coconut and avocado striped bass ceviche for lunch, and crispy baked whole fish tacos for dinner. Beverages on the menu range from juices to specialty cocktails. At dinner, guests can dine family-style with shared plates such as a roasted Rocky Canyon half chicken.
UPDATE SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1700 sanysidroranch.com/san_dining.cfm American; Entrées $18–$56 at Plow & Angel; $38–$63 at The Stonehouse; Sunday Brunch, $75 Great View, Romantic, Sunday Brunch The five-star treatment at this historic resort starts the minute you turn onto the long drive lined with olive trees and lavender; it continues as you are greeted by a valet who whisks away your car from the circular entrance to its two restaurants, both overseen by executive chef Matthew Johnson. At Plow & Angel, the menu and setting are in keeping with a well-appointed tavern. Thick stone walls and a fireplace create a cozy space for enjoying barrel-aged cocktails and a menu of grilled flatbreads, beer-battered halibut and chips, and grilled New York steak with cognac Bordelaise sauce. Upstairs, The Stonehouse dining room gleams with copper and burnished wood and has a sheltered terrace with views of Montecito, the ocean, and Channel Islands. Seating is also available on outdoor patios below, furnished with a fireplace and fountain and flanked by loquat trees. At lunch, served Mondays through Saturdays, a warm salad of kale grown on the premises, house-smoked bacon, and dates is topped with a poached egg. A three-course market menu also emphasizes local ingredients. Served from 6 p.m. daily, the dinner menu includes seared scallops with braised oxtail, sweet corn puree, and black garlic vinaigrette and Steak Diane prepared in the classic style—flambéed tableside. The list of wines and spirits is varied and deep; the wine selection garnered the 2018 Wine Spectator Grand Award. Sunday brunch from 10:30 a.m. to 2 p.m. includes starters, entrées, desserts, and free-flowing Laurent-Perrier Brut Champagne.
TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS 3201 Camino del Sol Oxnard, 805-983-1560 tierrasuratherzog.com New American; Entrées $16–$144 (for 32-ounce rib eye for two), Buffet Brunch $65 Sunday Brunch
Tucked inside Herzog’s winery and tasting room, Tierra Sur specializes in wine-friendly meals made with careful attention to detail. Executive chef Gabe Garcia maintains a local, seasonal vibe at lunch and dinner. Marinated olives and lamb bacon are made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanilla-spiced doughnuts, and a show-stopping Baked Alaska. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on
Fridays and Saturdays in observance of the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.
TOMA RESTAURANT & BAR 324 W. Cabrillo Blvd. Santa Barbara, 805-962-0777 tomarestaurant.com Italian; Entrées $26–$38 Romantic
Located along Santa Barbara’s palm tree–lined waterfront with views of the harbor, Toma offers a romantic atmosphere that strikes the perfect balance of upscale but unstuffy, consistently top-notch food, and attentive service. Executive chef Nat Ely uses locally sourced ingredients to put his own spin on Italian and Mediterranean dishes like gnocchi with rock shrimp, rack of lamb revved up with harissa, and house-made pastas like braised beef and pork ragù lasagna. Dinner is served nightly, and there’s a full bar and wine list with local and international labels.
TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com Italian Entrées $18–$36; market price for some seafood Sunday Brunch Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.
TUSCANY IL RISTORANTE 968 S. Westlake Blvd. Westlake Village, 805-495-2768 Italian; Entrées $18–$32 Romantic
Village dwellers pack this beautiful space for its warm, friendly service and top-notch food. The menu is small, but the nightly specials are worth investigating. High rollers and celebs consider this their neighborhood boîte. Others come just for special occasions. The lobster and shrimp martini salad has hearts of palm, avocado, and pink grapefruit segments; the baby greens salad has shaved fennel and toasted pine nuts; the whole Dover sole is topped with a lemon-chervil sauce; and the chicken breast comes under a sun-dried tomato pesto.
UPDATE WATER’S EDGE RESTAURANT AND BAR 1510 Anchors Way Ventura, 805-642-1200 watersedgeventura.com American; Entrées $14–$50 This aptly named bar and grill offers well-prepared plates from both land and sea in an elegant setting with views of the harbor and boats. Start with a cocktail in the piano bar and move on to dinner for starters such as Bloody Mary shrimp cocktail and pesto-stuffed mushrooms and main dishes like seared sesame seed–crusted ahi and braised short ribs. Brunch, served every Friday, Saturday, and Sunday until 3 p.m., offers fried calamari and crab cakes appetizers and traditional breakfast dishes like eggs Benedict, pancakes, and waffles, as well as burgers, sandwiches, and freshly caught fish. Happy hour is every day from 3 p.m. to 7 p.m. (except holidays) and features $8 cocktails and $5 to $10 plates and pizzas. There’s a pet-friendly patio, too.
ZIN BISTRO AMERICANA 32131 Lindero Canyon Rd., Suite 111 Westlake Village, 818-865-0095 zinwestlake.com Eclectic; Entrées $15–$42 Great View, Romantic
The fire pit on the patio and the view of the lake make this quite a romantic spot for dinner. Begin by nibbling on oysters, or a seafood cocktail, or a cheese and charcuterie plate. Main courses have influences from France and England. Farfalle pasta is tossed with roasted salmon and caviar, and at lunchtime, a British steak and ale stew over mashed potatoes. A long list of main-course salads includes tuna Niçoise with seared ahi, mixed greens, caper berries, and potatoes. Happy hour is from 4 p.m. to 7 p.m., Monday though Friday.
Cuisine that shines regardless of decor, service, ambience, or even views. 101 NORTH EATERY & BAR 30760 Russell Ranch Rd., Suite D Westlake Village, 805-852-1588 101northeateryandbar.com New American Entrées $22–$46 Sunday Brunch, Late-night Menu
Award-winning chef and owner Anthony Alaimo delivers seasonal dishes that are big on international flavors along with wine, beer, and signature cocktails. The restaurant’s relaxed, modern setting includes a bar with a large flat-screen TV, a rustic communal table, and an outdoor patio. Expect starters like wild albacore kabobs with Calabrian chili tapenade and grilled Spanish octopus with white bean hummus and mains such as a cumin-rubbed lamb rack, Mediterranean sea bass with green romesco, house-made tagliolini pasta with Selva prawns, and wood-fired, thin-crust pizzas. Sandwiches and sides are on the happy hour menu on Tuesdays through Saturdays from 4 p.m. to 6 p.m. and Sundays from 3 p.m. to 6 p.m. A late-night menu is offered on Tuesdays through Saturdays from 10 p.m. to 1 a.m.
BARBAREÑO 205 W. Canon Perdido St. Santa Barbara, 805-963-9591 barbareno.com Californian; Entrées $18–$29
This restaurant highlights ingredients from the Central Coast in menus that feature a few changes monthly. Head chef Justin Snyder focused on pastry in his previous culinary lives, evident from the carefully composed salads, tartares, and desserts that emerge from the kitchen. Recurring favorites include starters like avocado roulade made with hamachi crudo and coconut-oolong milk, and cheeky Eggamuffins featuring buttermilk blini stacked with Seascape cheese, speck,
and shavings of salt-cured egg yolk. Hope Ranch Mussels with fennel and mustard broth and slow-cooked Wagyu tri tip are also available, along with an extensive inventory of local beers and a wine list that recently garnered a Wine Spectator award of excellence.
THE BEAR AND STAR 2860 Grand Ave. Los Olivos, 805-686-1359 thebearandstar.com American; Entrées $15–$49 Saturday & Sunday Brunch
Named for the motifs on the California and Texas state flags, this restaurant, located at the Fess Parker Wine Country Inn, sources much of its beef, poultry, and produce from the nearby 714-acre Parker family ranch. The wood-smoked traditions of both states are represented on what is referred to as a “refined ranch cuisine” menu by chef and partner John Cox. Dishes have included cured Wagyu carpaccio topped with shavings of cured egg yolk, stuffed local quail with molasses gastrique, grilled catfish with charred onion dressing, and, for dessert, a chess pie to make Cox’s Lone Star– state brethren proud. Brunch features an à la carte menu with specialty cocktails.
BELL’S 406 Bell St. Los Alamos bellsrestaurant.com French; Entrées $18–$27
Daisy and Gregory Ryan, alums of Per Se, Thomas Keller’s Michelin-starred New York restaurant, helm this Frenchinspired bistro in the historic town of Los Alamos. Located in a building that served as a bank in the early 1900s and as a biker bar later, Bell’s delivers classics like steak tartare, wild Burgundy snails served with bread from Bob’s Well Bread Bakery down the street, and coq au vin. For lunch, try the French dip made with roasted rib eye. Reservations are available through the website or via email to email@example.com.
BIBI JI 734 State Street Santa Barbara, 805-560-6845 bibijisb.com Indian, Australian, and American Street Food $10–$16, Grill $15–$25, Curries $10–$18, Chef’s Tasting $50 per person
Chef and restaurateur Jessi Singh partners with star sommelier and winemaker Rajat Parr to offer vibrant Indian fare and local and international wines and beers in this casual downtown bistro. Don’t miss the gol gappa, surprising sweet-and-spicy flatbread balls flavored with mint, coriander, dates, and tamarind chutney or Singh’s signature dish, Mr. Tso’s Cauliflower, featuring the nutty florets tossed in a tangy chili sauce.
UPDATE BOAR DOUGH TASTING ROOM 5015 Cornell Road Agoura Hills, 818-889-2387 boardoughtastingroom.com American; Entrées $16–$28 Sunday Brunch
The Dining Guide This cozy hidden gem is a perfect spot for dinner or a bite (or two) before or after a movie at the next-door theater. Sip from an international wine list (the friendly owners, Charles and Joanne Bruchez, are happy to help with a selection) while enjoying starters like charcuterie and cheese boards and bacon-wrapped dates with Manchego, fresh salads, and pizzas. Entrées include sweet and spicy fried chicken breast and crispy pork belly tacos. For a treat try Blueberry Bliss, a tarte flambé showcasing the all-American berries with goat cheese, thyme, and honey. Sunday brunch features omelets and other egg dishes, waffles (banana and Nutella, anyone?), and pizzas like the Mr. Johnstone with marinated salmon (also available at dinner). Happy hour on Wednesdays through Fridays from 5 p.m. to 6 p.m. offers half-price pizzas and $5 house wines, beers, and sangria.
One hundred percent vegan is how the kitchen staff rolls at Beji Sushi (bejisushi.com) in Agoura Hills. Located in Whizin Market Square, this bright new spot offers fresh, healthy sushi rolls that combine grains with locally sourced fruits and vegetables, along with vegan soups, wraps, poke bowls, nigiri, and smoothies. Favorites include the MexiCali roll with black rice, bell peppers, asparagus, and cucumber, topped with avocado, tomato salsa, and truffle ponzu. Dine in the rusticcasual eatery or order takeout online or by phone at 818-292-8884.
BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 bobswellbread.com European; Pastries and Breads $1.50–$20, Entrées $7–$13
Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best selection, arrive at 7 a.m. on Thursdays through Mondays, when the doors open and aromatic scones, bagels, kouignamann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnishedcrust breads follow soon after. Special daily breads include pain aux lardons (Saturdays and Sundays), and gluten-free Centennial Loaf (Mondays). The on-site café serves breakfast and lunch (think avocado toast tartine, croque monsieur sandwiches, and grilled bread with pâté and onion-bacon marmalade) until 3 p.m. Graband-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and house-made butter. Check the Facebook page for details about monthly meet-the-winemakers gatherings that include food-and-wine pairings.
NEW BOSSIE’S KITCHEN 901 N. Milpas St. Santa Barbara, 805-770-1700 bossieskitchen.com American; Entrées $12–$20 Saturday & Sunday Brunch
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Chef Lauren Herman and pastry chef Christina Olufson, alums of James Beard Award–winning Suzanne Goin’s Los Angeles restaurants A.O.C. and Lucques, helm this farmers’ market–inspired eatery in a landmark building topped with a cow statue. Their sweet and savory talents focus on entrées with globetrotting influences made from seasonal organic ingredients, hot and cold sandwiches, soups, and salads. Day-of-the-week specials include Tuesday chicken tagine and Saturday pork belly with coconut rice. Happy hour from 4:30 p.m. to 6 p.m. on Tuesdays through Fridays includes local draft beers and wines for $6 to $7 and bites starting at $2 for Mom’s deviled eggs.
EMBER RESTAURANT 1200 E. Grand Ave. Arroyo Grande, 805-474-7700 emberwoodfire.com California-Mediterranean; Small Plates $10–$17, Pizzas $18–$20, Entrées $23–$32
Named for the wood fires used to cook the restaurant’s seasonal and farm-fresh dishes, Ember is the project of executive chef Brian Collins, an Arroyo Grande native who shares skills he honed at Chez Panisse in Berkeley and Full of Life Flatbread in Los Alamos with his hometown. The menu, like the beer and wine list, is locally focused, changes monthly, and includes rustic specialties such as crispy kale and house-made fennel sausage pizza, Jidori chicken alongside a wedge of grilled polenta and farmers’ market veggies, and grilled rib eye served over roasted potatoes and topped with a decadent garlic confit and avocado chimichurri.
FINCH & FORK 31 W. Carrillo St. Santa Barbara, 805-879-9100 finchandforkrestaurant.com American; Entrées $22–$36 Weekend Brunch
Located in the Kimpton Canary Hotel, the restaurant has its own entrance at Chapala and Carrillo streets. The vibe in the dining room is sophisticated but comfortable, words that also describe the locally sourced menu by executive chef Peter Cham, a Santa Barbara native. Creative starters, flatbread, salads, and entrées change with the seasons for lunch, dinner, and weekend brunch. The latter, served from 8 a.m. to 2:30 p.m. on Saturdays and Sundays, even has its own cocktail menu. The daily specials menu offers buttermilk fried chicken on Tuesdays and cioppino every Thursday. Happy hour from 4 p.m. to 7 p.m. on Mondays through Fridays includes drinks starting at $5 and snacks starting at $3. Go ahead and splurge on the $8 harissa buffalo wings, served with pickled celery and crumbled Point Reyes blue cheese.
GRANADA BISTRO 1126 Morro St. San Luis Obispo, 805-544-9110 granadahotelandbistro.com Californian, French-Asian; Entrées $14–$29 Romantic, Sunday Brunch
Connected to the 17-room Granada Hotel, the bistro is both intimate and big-city urban, combining exposed brick walls with velvet upholstery and an eclectic art collection. (Check out the sculptural “tree” on the patio.) Executive chef Kenny Bigwood’s seasonal menus start with creative small plates, sides, and cheese and charcuterie selections. Don’tmiss entrées include cherry cola–braised ribs at dinner, Cuban panini, and a chef’s selection bento box at lunch, and eggs Benedict made with corn bread, bacon, and chipotle hollandaise during Sunday brunch. The wine list focuses on small-production labels from around the world. Cocktails often include locally foraged ingredients like lavender, rosemary, and pink peppercorns.
UPDATE HELENA AVENUE BAKERY 131 Anacapa St., Suite C Santa Barbara, 805-880-3383 helenaavenuebakery.com Baked Goods, California-Eclectic Entrées $4–$14
This artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Les Marchands Wine Bar & Merchant, with which it shares a renovated 1920s-era warehouse space in Santa Barbara’s Funk Zone. The address says Anacapa Street, but walk in from Helena Avenue for the quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made with seasonal ingredients. Open daily, the bakery serves breakfast from 7 a.m. to 11 a.m., when don’t-miss items include Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. During lunch from 11 a.m. to 3 p.m., head chef Adam Shoebridge offers salads and sandwiches, plus specials like Nashville Hot Chicken served with house-made pickles. The bakery’s rustic patio is shared by its neighbor, the Santa Barbara Wine Collective, which offers curated tasting flights and wines by the glass and bottle.
HOTEL CALIFORNIAN 36 State St. Santa Barbara, 805-882-0100 thehotelcalifornian.com/santa_barbara_ restaurants/ Eclectic; Entrées $31–$50
Built on the grounds of the original Hotel Californian less than a block from Stearns Wharf, Santa Barbara’s newest resort pays careful attention to all the luxurious details while retaining a casual yet elegant vibe. Its dining options are equally skilled. At Blackbird, dinner menus showcase local ingredients in dishes inspired by the Mediterranean with some North African influences; the bar serves signature cocktails in addition to local brews on tap. (Fans of Alfred Hitchcock will get a kick out of his photo in the dining room.) Located in a separate building from Blackbird, Goat Tree is an order-at-the-counter café with its own patio and, in the dining room, windows with a view of the kitchen. It serves breakfast, lunch, and dinner, with grab-and-go options for impromptu picnics.
INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $9–$45
To find this destination restaurant on Buellton’s aptly named Industrial Way, drive past the Central Coast Water Authority office and look for a building painted with a mural of floating sausages, carrots, and wine glasses. Inside, you’ll find imported cheeses, housecured meats, and locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu is noted by pull-down rolls of butcher paper behind the order counter. Wood-fired pizzas can be simple (rosemary with Parmesan) or adventurous (crispy pig’s ear salad with sriracha and an egg on top). Offerings from the Not Pizza section of the menu include chicken liver with guanciale, while the sandwich list offers selections like the Next Level BLT and a beef-tongue pastrami Reuben. Clipboard specials often feature a must-have oysteruni-avocado combo. Local wine and beer options are on tap. Located two doors down, The Grand Room is available for large private parties and is the setting for monthly chef dinners. Tickets go fast.
KHAO KAENG 1187 Coast Village Road, Suite 9 Montecito, 805-770-7170 khaokaeng.com Thai; Entrées $19–$28
The enticing aromas of Thai spices greet you as you step from the sidewalk down the stairs to this tucked-away gem. The sister restaurant to Empty Bowl Gourmet Noodle Bar at the Santa Barbara Public Market, Khao Kaeng offers crave-worthy dishes inspired by family recipes from chef Nui Pannak’s Bangkok childhood. Fresh takes on classic Thai comfort food include Mama’s Hand-Wrapped Jiaozi Pot Stickers and zippy noodle and rice dishes. Quaff wines from a 300-bottle cellar. Lunch is served Mondays through Fridays; dinner is served nightly.
Chef Hector Ibarra brings an eye for seasonal ingredients to a menu that echoes the creativity of the art glass displayed in Lido’s dining room. Appetizers include oysters with pink peppercorn mignonette and braised pork belly with fennel slaw. Entrées include house-made squid-ink pasta, quinoa veggie burgers, and a generous rib eye with curry compound butter. The Chef’s Tasting Menu offers five courses for $75 ($100 with wine pairings). A daily affair, brunch from 8 a.m. to 2 p.m., features a three-course plated option with bottomless mimosas as well as à la carte dishes.
LA COSECHA MODERN COCINA 450 E. Harbor Blvd. Ventura, 805-652-5151 lacosecharestaurant.com Mexican; Entrées $13–$23
UPDATE THE LITTLE DOOR 129 E. Anapamu St. Santa Barbara, 805-560-8002 thelittledoorsb.com Mediterranean; Entrées $26–$42
Located inside the Crowne Plaza Ventura Beach hotel, this casually upscale restaurant is named for “the harvest” in Spanish. The menu by executive chef Luis Martinez, a native of Jalisco, marries authentic Mexican flavors with contemporary cooking techniques and locally grown produce. Shareable plates include shrimp and octopus ceviche as well as barbacoa beef taquitos with avocado-tomatillo salsa. House specialties include chicken tinga enchiladas and grilled salmon marinated in orange and achiote and served with tequila butter. Thematic specials are available throughout the week: On Margarita Mondays, the featured drink is $6.
THE LARK 131 Anacapa St. Santa Barbara, 805-284-0370 thelarksb.com New American; Entrées $18–$42
Santa Barbara’s Funk Zone takes flight with The Lark, named for the Pullman train that once made overnight runs between Los Angeles and San Francisco. The past is present in the restaurant’s setting, a former fish market remodeled to include exposed brick walls, subway tile, communal tables, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. West Coast oysters with Goleta caviar lime are popular starters to shared plates of roasted chicken with green peppercorn gastrique, depending on the season. Craft brews, wines by the glass, cocktails, and mocktails extend the artisanal spirit into the bar.
Housed in a Craftsman-style building across from the Santa Barbara County Courthouse Sunken Gardens, The Little Door charms with its romantic decor and outdoor patio. Chef Oscar Ledesma combines farmers’ market ingredients with FrenchMediterranean influences. Expect starters like Neapolitan pizza and mains such as steak frites and organic chicken tagine. Check the website for live music events. A special bites menu is offered during happy hour Tuesdays through Sundays from 4:30 p.m. to 6 p.m. and 9 p.m. to 10:30 p.m.
LOQUITA 202 State St. Santa Barbara, 805-880-3380 loquitasb.com Modern Spanish; Entrées $19–$42 Great Patio
Loquita is Spanish slang for a wild, fun-loving girl, but this eatery’s menu and food are seriously
irreproachable. Executive chef Peter Lee sources the finest meat, fish, cheese, and produce to create festive, communal, à la carte meals, including tapas, pintxos (small bites typically pierced with a toothpick), and signature paella dishes. Drinks autentico include sangria and Spanish-style gin and tonics. Enjoy the spacious patio with two inviting fireplaces, or try the small-bites bar named, naturally, Poquita.
MAD & VIN 1576 Mission Drive Solvang, 805-688-3121 thelandsby.com Eclectic; Entrées $16–$38
This restaurant located inside The Landsby hotel is named for the Danish words for “food” and “wine.” You won’t find a single aebleskiver in the sleek but comfy dining room, but Mad & Vin still pays homage to Solvang’s heritage with a Nordic Caesar salad of local greens, sautéed shrimp, fried sourdough croutons, and dill-caraway Caesar dressing. At dinner, the lamb porterhouse with mint-pesto yogurt and seafood hot pot, paired with selections from the primarily Santa Barbara County wine list, are not to be missed. The bar is a Scandinavian-chic spot to meet friends for lunch on the weekends or for cocktails and small bites daily from 4 p.m.
THE MIDDLE CHILD 18 East Cota St. Santa Barbara, 805-770-5626 themiddlechildsb.com Californian; Shared Plates and Entrées $9–$16 Kid-Friendly Elevated, seasonal dishes are the focus of chef’s chef Taylor Melonuk, formerly of The Lark in the nearby Funk Zone. The casual, loftlike venue is
LES MARCHANDS RESTAURANT & MERCHANT 131 Anacapa St., Suite B Santa Barbara, 805-284-0380 lesmarchandswine.com European; Small Plates $5–$15; Entrées $18–$30 Weekend Brunch The vibe is Parisian bistro, but selections at this combination restaurant and retail shop in Santa Barbara’s Funk Zone give equal opportunity to the United States and other countries. The by-the-glass wine selection is well-rounded, craft beer is available on draft and in bottles, and the cocktails showcase vintage and contemporary recipes. The menu by executive chef Weston Richards includes charcuterie, cheese platters, and artisanal toasts made with bread from the neighboring Helena Avenue Bakery. Dinner is served daily from 5 p.m., when selections include a local strawberry-arugula salad with house-made ricotta and mint pesto and lemon-brined chicken with crispy fingerling potatoes. Brunch on Saturdays and Sundays from 11 a.m. to 3 p.m. offers dishes such as shakshuka (a Middle Eastern poached-egg dish) and fried chicken and waffles with rosemary honey.
LIDO AT DOLPHIN BAY 2727 Shell Beach Road Pismo Beach, 805-773-8900 thedolphinbay.com/lido Californian; Entrées $16–$58 Great View, Daily Brunch JUNE 2019 / 805LIVING.COM
The Dining Guide relaxed, with an outdoor patio, an upstairs dining area for larger groups, and a wine bar with local faves and beer on draught. Menu highlights are buttermilk fried chicken with coconut grits; white shrimp in lemongrass garlic butter on grilled bread; salads with arugula, burrata and peach as well as frisée with heirloom tomatoes and pluots; and pizzas topped with wild mushrooms and Taleggio or cured salmon, mascarpone, crispy capers, and egg.
The just-opened Tsuki Ramen (818-851-9196), a mother-daughter owned spot at the former location of Aroha in Westlake Village, serves up satisfaction in a bowl. Sit inside or on the expansive patio and dig into ramen dishes including classic tonkotsu, spicy lobster, and a tsukemen dipper featuring DIY noodle-dunking in a pork and fish–based broth. The restaurant’s versions of the Instagram-famous ramen burger feature a teriyaki ramen bun filled with a beef patty or a vegan combination of Japanese eggplant, shishito pepper, tomato, and mushrooms. To sip? Wine, beer, and a large selection of sake. Open daily for lunch and dinner.
MOUTHFUL EATERY 2626 E. Thousand Oaks Blvd. Thousand Oaks, 805-777-9222 mouthfuleatery.com Peruvian, Californian Entrées $9–$14 Kid-Friendly
Don’t let the multicolored chalkboard menu or the solar-powered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads, sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food—witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of house-roasted pork shoulder served with fried sweet potatoes and pickled red onions, gets its heat from an aioli made with aji amarillo, a pepper from Sanchez’s native Peru. Additions at dinner might include malbec-braised short ribs on polenta one night and savory chicken stew called aji de gallina the next. Desserts include alfajores, delicate shortbread cookies filled with salted caramel. The Foodies in Training children’s menu includes a turkey slider with fruit, yucca fries, and a drink, all for $6.
OLIO E LIMONE RISTORANTE AND OLIO CRUDO BAR 11 W. Victoria St., Suites 17-18 Santa Barbara, 805-899-2699, Ext. 1 olicucina.com Italian; Entrées $18–$41; Crudo Bar $12–$25
Husband-and-wife owners Alberto Morello and Elaine Andersen Morello treat their restaurants in downtown Santa Barbara like the gems they are: No ingredient is too good to employ. The organic extra-virgin olive oil
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from a grove near Alberto’s home village in Italy is so popular, patrons buy bottles of it for their own use. At the Ristorante, salads are fresh and the pastas and sauces are house-made. Standouts include gnocchi alla Riviera, which combines spinach-and-ricotta dumplings with fresh tomato sauce. With its glass shelves and glowing marble walls, the crudo bar is a jewel-box showcase for carefully executed dishes. Thinly sliced pieces of raw fish are accented with simple but excellent olio e limone (olive oil and lemon) and sometimes a bit more: Try the Atlantic Bluefin tuna belly with ginger vinaigrette and wasabi shoots for a meaningful experience. Selected appetizers, beers, cocktails, proseccos, and wines by the glass are halfprice during happy hour service available Sundays through Thursdays from 5 p.m. to 7 p.m.
OLIVELLA 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com California-Italian Entrées $37–$65 (a three-course experience is $90 or $150 with wine pairings; four-course experience is $110 or $180 with wine pairings) Romantic, Great Views
This fine-dining restaurant at Ojai Valley Inn features California cuisine with an Italian twist. From chef de cuisine Andrew Foskey’s menus come beautifully plated dishes like Kabocha Squash Ravioli, Tails & Trotters Farm Tenderloin of Pork, and Wild Pacific Sea Bass. Save room for the Citrus Olive Oil Cake or Crème Fraîche Panna Cotta, just two of executive pastry chef Joel Gonzalez’s creative dessert options. Dining spaces include a private wine room as well as a veranda overlooking the first and final holes of the property’s world-class golf course. The restaurant also hosts winemaker dinners.
OUTPOST AT THE GOODLAND 5650 Calle Real Goleta, 805-964-1288 outpostsb.com Cal-Eclectic; Shareable Plates $7–$29 Weekend Brunch
The mint-condition Airstream trailer parked out front is one sign that The Kimpton Goodland is not the Holiday Inn it once was. Another is the menu at Outpost, the on-site restaurant overseen by executive chef Damien Giliberti. Playful takes on classics like guacamole (served with toasted pumpkin-seed gremolata) join pork belly bao buns and roasted sea bass lettuce wraps with crispy shallots. Other highlights include a lamb burger with date chutney and watercress and caramelized sweet potato with turmeric yogurt. Local wines, beers, and craft cocktails are great for sipping poolside, in the dining room, and at the hotel’s Good Bar, which offers mealworthy snacks. Happy hour specials are available from 4 p.m. to 6 p.m. daily. Ramen is a Sunday-night thing from 5 p.m. (go early). Brunch is served on Saturdays and Sundays from 8 a.m. to 2:30 p.m.
PICO AT THE LOS ALAMOS GENERAL STORE 458 Bell St. Los Alamos, 805-344-1122 picolosalamos.com New American Shared Plates and Entrées $12–$31 Live Music
The spirit of a one-stop general store lives on in the historic town of Los Alamos, the northern gateway to the Santa Ynez Valley. Expect to find an extraordinary chefdriven, locally sourced menu by Drew Terp (formerly of Auberge du Soleil in Napa and Alain Ducasse at the Essex House in New York) offering heart of rib eye, duck confit risotto, smoked scallops, house-made pasta dishes, and charcuterie and cheese platters, along with
signature cocktails, beer, and a world-class wine list. The spacious, refurbished building is also the tasting room of Lane Tanner and Will Henry’s Lumen Wines of Santa Maria. Sunday is Burger Night. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.
SAMA SAMA KITCHEN 1208 State Street Santa Barbara, 805-965-4566 samasamakitchen.com at Topa Topa Brewing 345 East Ojai Avenue Ojai, 805-335-4175 topatopa.beer Asian; Shared Plates $11–$42
This hip spot buzzes with guests who come for wellprepared southeast Asian food made with ingredients sourced from local farms. Shareable plates include the signature jidori chicken wings with sweet and spicy tamarind glaze. A recently opened second location resides within Topa Topa Brewing in downtown Ojai, where the beer-friendly menu echoes the bold flavors of the original location but is especially tailored to pair with a pint. Order at the walk-up window and sit indoors or on the street-side patio.
UPDATE SANTO MEZCAL 119 State St. Santa Barbara, 805-883-3593 santomezcalsb.com Contemporary Mexican; Entrées $15–$26
Located a block from the beach on the edge of the buzzy Funk Zone, this stylish venture from restaurateur Carlos Luna offers a fresh take on Mexican dishes made with local ingredients. The menu celebrates seafood with plates such as Halibut Ceviche and Camarones al Mescal (Mexican shrimp sautéed in a creamy mezcal sauce). Breakfast, lunch, and dinner are served daily. A full bar pours creative craft cocktails and selections from wine and beer lists with local and international labels. Happy hour hums weekdays from 2 p.m. to 5 p.m.
SIDES HARDWARE AND SHOES, A BROTHERS RESTAURANT 2375 Alamo Pintado Ave. Los Olivos, 805-688-4820 sidesrestaurant.com American; Entrées $14–$35
Brothers Jeff and Matt Nichols named their restaurant after a business that occupied the building in the early 1900s. The country-store vibe appears in the decorative tin ceiling and menu items like the Hammered Pig, a lunch dish of pork tenderloin that has been pounded thin, breaded, deep-fried, then served in a salad of arugula, pecans, and Parmesan or as part of a sandwich with apple-mustard seed slaw. Lunch options also include fish tacos, sandwiches, and an array of burgers. You can’t go wrong with the ever-changing chef’s burger by chef de cuisine Michael Cherney, who also lets loose with a new Taco Tuesday menu available at lunch and dinner each week. Dinner fare takes on an international flair: A banh mi-inspired appetizer pairs miso-cured bacon with steamed buns, mussels are served in coconut broth and red curry, and lamb sirloin comes with goat cheese gnocchi and maitake mushrooms. Desserts by pastry chef Stephanie Jackson are homey yet elegantly plated. Local wines are available by the glass and in carafes, supplementing the full bar.
THE SPOON TRADE 295 West Grand Ave. Grover Beach, 805-904-6773 thespoontrade.com American; Entrées $15–$32 Great Patio, Sunday Brunch
The Spoon Trade serves what chef Jacob Town calls “elevated comfort food” in a bright and comfortable neighborhood hangout. Classic dishes (think: fried chicken, pasta, and upside-down cakes) are reimagined with of-the-moment flavors and local ingredients alongside a progressive beer and wine list.
S.Y. KITCHEN 1110 Faraday St. Santa Ynez, 805-691-9794 sykitchen.com Italian; Entrées $20–$38
Located on a quiet side street in Santa Ynez, this cozy spot is an oasis of craft cocktails and rustic Italian fare in wine and tri-tip country. Executive chef Luca Crestanelli lets his native Italian roots show in house-made pastas such as wild mushroom pappardelle, salmon puttanesca, and a don’t-miss grilled globe-artichoke appetizer. With its firepits and padded lounge seating, The Courtyard is a great place to settle in for pre-dinner cocktails and glasses of local wine or to stay for the whole meal. A lunch menu of salads, pastas, and oak-grilled meats and seafood is served daily.
THOMAS HILL ORGANICS 1313 Park St. Paso Robles, 805-226-5888 thomashillorganics.com Wine Country Cuisine Entrées $15–$41 Sunday Brunch
At this chic but casual restaurant in downtown Paso Robles, executive corporate chef Kurt Metzger builds on the vision of owner and founding chef Debbie Thomas by turning ingredients from local purveyors into elegant, satisfying fare at lunch, brunch, and dinner. (Why, yes, those are Windrose Farm apples in the burrata salad.) Wine, beer, and ciders from the region are also featured, adding to the restaurant’s farm-to-table bona fides.
TIN CANTEEN 3070 Limestone Way Paso Robles, 805-369-2787 tincanteenpaso.net Italian; Entrées $10–$24
Located in Paso Robles’ Tin City industrial makers market, Tin Canteen offers high-end food in a laid-back setting. Tuscan-born chef Michele Gargani trained in Italy before working stints at Mélisse in Santa Monica and Enoteca Drago in Beverly Hills. Tin Canteen’s season-driven menu changes often, but expect wood-fired pizzas, pastas made in the next-door Etto Pastificio factory, and sandwiches like Mary’s fried chicken on a brioche bun. Shared plates include options like Wagyu meatballs with tomato sauce, Parmigiano, and garlic fries. Beers and eight local wines rotate on tap.
TRE LUNE 1151 Coast Village Road Montecito, 805-969-2646 trelunesb.com Italian; Entrées $18–$37
Tre Lune, or “three moons,” is part of the Montesano Group, which owns
Lucky’s in Montecito and Joe’s and Bucatini in Santa Barbara—and it shows. The walls are dressed in blackand-white photos of celebrities from yesteryear, the floors are Old World wood, and the tables are covered in white linen. Teeny tiny chairs mounted high on the wall bear brass plates engraved with the names of regular patrons. A ring-shaped, rolled pizzabread appetizer is stuffed with smoked mozzarella and braised radicchio. It’s crispy outside and delicious inside. Pizzas from the stone oven can be topped with roasted eggplant, spicy sausage, or mushrooms and truffle oil. The wide selection of pastas are available in half or full portions. Veal scaloppine, rack of lamb, chicken Marsala, and even a cheeseburger round out the menu and support the extensive Italian wine list.
UPDATE TYGER TYGER 121 E. Yanonali St. Santa Barbara, 805-880-4227 tygertygersb.com Thai-Vietnamese Entrées $13–$17; Platters $21–$23
Located in Santa Barbara’s Funk Zone, Tyger Tyger burns bright with creativity. Hundreds of illuminated pink lanterns ring the exterior of the restaurant’s shared marketplace space. Open daily at 11 a.m., the order-atthe-counter eatery offers a menu of street food–inspired dishes by chef Daniel Palaima, who’s now back in his native Santa Barbara after stints with culinary heavyweights Grant Achatz and Stephanie Izard. Dishes include pork belly bahn mi, crispy chicken wings with caramelized fish sauce, octopus salad with glass noodles and a Vietnamese fish sauce called nouc cham, and Vietnamese crepes with duck and shrimp confit. Beer and wine selections are from around the globe. Also on site is Monkeyshine, which serves frozen treats flavored with Asian spices and ingredients (start with the toasted rice and black sesame options). Dart Coffee, a small-lot specialty roaster, opens its coffee counter at 7 a.m. daily.
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Not too fancy, not too expensive, and a good experience all around. BOLLYWOOD INDIAN RESTAURANT #3 860 Hampshire Road Westlake Village, 805-777-7100 bollywood3.net Indian; Entrées $10–$15
Fresh vegetables are used in the curries, masalas, and kormas at this casual Indian restaurant. Chicken, lamb, fish, and shrimp are prepared a variety of ways: in the tandoori oven, with coconut-milk sauces, and in spicy vindaloos. Naan comes topped with garlic, basil, cilantro, and onions, or stuffed with cheese or potatoes. Beer and wine are on offer, along with excellent yogurt drinks like mango lassi and Indian spiced tea. JUNE 2019 / 805LIVING.COM
The Dining Guide BRENT’S DELI 2799 Townsgate Road Westlake Village, 805-557-1882 brentsdeli.com Deli; Entrées $6–$20 Kid-Friendly
For amazingly good Reuben sandwiches on rye bread piled high with pastrami or corned beef, sauerkraut, and Thousand Island dressing, you can’t beat this slick deli. The booths are cushy and roomy, leaving space for your tummy to expand as you down a fourlayer slice of chocolate cake or a plate full of stuffed cabbage rolls. A separate bar also offers the full menu. The patio out back allows for even more seating. A counter up front expedites take-out orders. Brent’s Deli is open for breakfast, lunch, and dinner daily.
NEW CAFE ANA 1201 Anacapa St. Santa Barbara, 805-888-0262 cafeanasb.com Californian Evening Plates $10–$20 Weekend Brunch
This bright, all-day café combines a big-city vibe with neighborhood-hangout warmth. At the remodeled former Coffee Cat space in downtown Santa Barbara, Cafe Ana patrons are in the capable hands of husband and wife owners and longtime hospitality-industry pros Julian Sanders and Katherine Guzman Sanders. In the morning, stop by for breakfast or snag a housebaked pastry and Lamill coffee. Weekday lunches include seasonal soups, fresh salads, and inventive sandwiches. Chef Ryan Whyte-Buck’s take on eggs Benedict is a don’t-miss weekend brunch dish. Sip from a well-curated wine and beer list while nibbling evening bites like cheese plates and house-made country pâté.
Pinkies up! Afternoon high tea is served on June 23 from 1 p.m. to 3 p.m. at First & Oak (firstandoak. com) restaurant at the Mirabelle Inn in Solvang. The new monthly European-style experience is perfect for birthdays, showers, graduations, or just as a civilized way to spend a Sunday afternoon. Three tiers of tea sandwiches and other sweet and savory bites are crafted with local ingredients by chef JJ Guerrero, and fine teas are served in Royal Albert teapots. High tea is $59 per person (excluding tax and gratuity). Reservations are required; call 800-786-7925.
UPDATE CAFÉ BIZOU 30315 Canwood St., #14 Agoura Hills, 818-991-9560 cafebizou.com French; Entrées $17–$28
Cozy and candlelit, Café Bizou offers French comfort food in an unstuffy atmosphere. It’s known for wellcrafted classics such as traditional bouillabaisse, lobster bisque, escargots persillade, steak au poivre, double
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truffle pommes frites, along with plats du jour. Also look for grilled fresh fish, steaks, chops, chicken, pastas, and risotto. This is high-end food without the prices to match. A salad added to your dinner is $2 or $3, and wine buffs rejoice at the $2 per bottle corkage fee.
CHO CHO SAN, THOUSAND OAKS 400 E. Thousand Oaks Blvd. Thousand Oaks, 805-379-9300 Chochosan.com Japanese; Entrées $12-$20; Rolls $7–$14
This lively spot is known for its reliable and reasonably priced Japanese specialties. Teppanyaki tables, popular for birthday celebrations, showcase entertaining chefs cooking over sizzling-hot iron plates. In the main dining room, sushi chefs turn out fresh sushi, sashimi, and traditional and specialty rolls. Look for the dragonfly roll with shrimp tempura and spicy tuna, and check out daily specials. There’s something for everyone, including non-Japanese items such as burgers and chicken sandwiches, and for kids, bento boxes with mini corn dogs.
FINNEY’S CRAFTHOUSE & KITCHEN 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 and 35 State St., Suite A Santa Barbara, 805-845-3100 finneyscrafthouse.com American; Entrées $10–$16 Kid-Friendly
The “craft beer spoken here” neon sign in the dining room doesn’t quite say it all at this casual but polished gastropub owned by Greg Finefrock, an 805 local whose childhood nickname inspired the restaurant’s moniker. In addition to the 30 brews on tap, you’ll find craft cocktails, California wines by the glass and bottle, and a fun atmosphere and menu that has something for everyone. With slight variations between the Santa Barbara and Westlake Village locations, shareable appetizers include gluten-free buffalo cauliflower tossed in yuzu sauce and chicken-and-waffle bites that come with a tangy surprise: Tabasco-braised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun (options include gluten-free buns and plant-based Impossible Burger patties). Crispy tacos, salads, and flatbread pizzas are also available. Families and other groups gravitate to the communal tables inside and on the patio. Seating is first-come, first-served at the copper bar.
FOOD HARMONICS 254 E. Ojai Ave. Ojai, 805-798-9253 foodharmonicsojai.com Gluten-Free; Entrées $7–$16
Ojai’s historic Arcade is the setting for this light-filled café specializing in gluten-free fare. There’s something for almost every diet, including vegan and paleo. Highlights include a raw vegan pizza that tends to sell out early in the day, the vegetarian sundara dosa with egg and sliced avocado tucked into a crepe-like wrapper, and the bison burger accompanied by greens and sweet potatoes. Bison bone broth is available with optional add-ons like ghee and seaweed. Beverages include beer, wine, and turmeric matcha lattes.
HARVEST KITCHEN & BAR AT HYATT REGENCY WESTLAKE 880 S. Westlake Blvd. Westlake Village, 805-557-4710 westlake.regency.hyatt.com Californian; Entrées $11–$29 Kid-Friendly
Open for breakfast, lunch, and dinner daily, Harvest welcomes hotel guests and the public alike. The dining rooms are sleek and comfortable with natural light, and patio and garden views. Executive chef Steve Johnson,
a Hyatt Regency veteran, turns up the flavor in offerings such as the grass-fed burger and Alaskan Halibut in Rosemary Butter Sauce served with summer squash and jubilee rice. The For Kids by Kids children’s menu features dishes created by Haile Thomas, host of the YouTube series Plant-Powered Haile. Furnished with fire pits and lounges, the outdoor patio is the perfect place to sample $5 cocktails and food specials during happy hours from 4 p.m. to 7 p.m. daily.
HIMALAYA 35 W. Main St. Ventura, 805-643-0795 and 720 E. Thousand Oaks Blvd. Thousand Oaks, 805-409-1041 himalayacuisine.com Nepalese, Indian, Tibetan; Entrées $8–$32 Live Entertainment
Adventurous eaters will delight in dishes such as the Sherpa curry goat and chef specials featuring yak meat. Even the pizzas and burritos on the fusion-food portion of the menu are on the exotic side, since they’re made with naan and chapati from the tandoori oven. Vegetarian selections include bhindi masala, which is okra cooked with tomatoes and Indian spices. Feeling nimble? Try sitting cross-legged at one of the low tables set on a raised platform. The Ventura location serves beer and wine; the Thousand Oaks site has a full bar. Both offer a belly dance show about once a month.
JANE 1311 State St. Santa Barbara, 805-962-1311 and 6940 Marketplace Drive Goleta, 805-770-5388 janeatthemarketplace.com; janerestaurantsb.com Eclectic; Entrées $9–$25
Lots of interesting salads, sandwiches, and burgers are set down at lunchtime on small wooden and marble tables in this cute spot on State Street from the family that owns the Montecito Cafe. Jane is the name of the owner (Jane Chapman) and her grandmother (Jane Moody), whose pictures adorn the high walls. The loft seating and upstairs patio are cool and a bit secluded compared to the downstairs tables, which are always packed in the afternoon. The eclectic dinner menu offers pastas, steaks, and grilled duck breast. For dessert, the soft-serve ice cream is a fun choice, as is the coconut cake.
LOS AGAVES RESTAURANT 600 N. Milpas St. Santa Barbara, 805-564-2626 and 2911 De la Vina St. Santa Barbara, 805-682-2600 and 7024 Market Place Drive Goleta, 805-968-4000 and 2810 Portico Way, Suite 1105 Oxnard, 805-278-9101 and 30750 Russell Ranch Road, Suite G Westlake Village, 818-874-0779 los-agaves.com Mexican; Entrées $9–$17
Launched in Santa Barbara in 2008, this family-owned and operated group of restaurants has clearly struck a chord: Its original location was number 16 on Yelp’s list of Top 100 Places to Eat in the U.S. for 2016. The mix of authentic Mexican cuisine with casual but attentive order-at-the-counter service can now be found at five sites in and around the 805. Each offers the same menu of house-made tortillas, ceviche, salads, and burritos filled with all manner of seafood, poultry, or beef. Signature dishes include the showstopping Land and Sea molcajete, a bubbling-hot mixture of meat and seafood with house-made salsa, avocado, chorizo, grilled onion, and nopal, served in a three-legged bowl carved from volcanic rock. Los Agaves restaurants in Santa Barbara, Goleta, and
OJAI BOWLS 11492 N. Ventura Ave. Ojai, 805-633-9044 ojaibowls.org Californian-Asian; Entrées $9–$15
An Ojai Valley shopping center anchored by a Rite Aid is the setting for this casual, order-at-the-counter restaurant specializing in customizable poke and ramen bowls, plus what co-owners Don Hull and Doug Hernandez call “crafted bowls.” The latter include the vegan Golden Flower Bowl, named for its pairing of turmericdusted cauliflower, beet chips, and quinoa, and the Braised Beef Bowl, made with local Watkins Cattle Co. beef, brown rice, and crispy leeks. Hull, a sommelier, oversees the list of wines served by the glass and local beers and kombuchas on tap. Hernandez lets his imagination—and his sweet tooth— run free in desserts like banana spring rolls with vegan coconut ice cream and a Kona pie that involves a chocolatecookie crust, macadamia nut–vanilla ice cream, and oodles of hot fudge.
UPDATE OYSTER LOFT 175 Pomeroy Ave. Pismo Beach, 805-295-5104 oysterloft.com Seafood Fresh oysters $16 per half dozen; Crudo $14–$27; Entrées $21–$47 Great Views
Savvy seafood lovers get their fix at this buzzing ocean-view spot with an outdoor patio. Oysters, such as Fanny Bay and Kumamoto, are delivered fresh daily and other fresh crudo starters include scallop carpaccio and salmon poke tacos. Preparations change seasonally, but look for pan-seared Pacific halibut and cioppino, chock-full of sea bass, mussels, prawns, and littleneck clams. Non-seafood options include hangar steak au poivre and wild mushroom and asparagus risotto. Go ahead and splurge on the peanut butter–chocolate tower. Happy hour is Mondays through Thursdays (excluding holidays) from 4 p.m. to 5 p.m., offering the chef’s choice of oysters on the half-shell with rice-wine mignonette for $1.50 each, $1 off draft beers, and $7 curated wines by the glass. Dinner is served nightly.
NEW RAMEN KOTORI 1618 Copenhagen Dr. Solvang, 805-691-9672 ramenkotori.com Japanese, Ramen; Entrées $7–$16
What began as a pop-up has evolved into this casual, cozy eatery from husband and wife team Francisco and Ikuko “Erica” Velazquez and Budi Kazali, owner of The Ballard Inn and Gathering Table. The farmers’ market-driven menu includes small bites like karaage (Japanese fried chicken), pot stickers, and seasonal salads. Look for daily specials such as kimchi fried rice and spicy fried chicken bao buns. The ramen
roster includes a miso version with gluten-free and vegan options. Fresh sashimi specials are coming soon. Sip local beers and wines or Japanese sake.
NEW SOCIAL MONK ASIAN KITCHEN 4000 East Thousand Oaks Blvd., Space C1 Westlake Village, 805-370-8290 socialmonk.com Asian; Entrées $9–$14
EDNA VALLEY PIONEERS • SINCE 1973
Spicing things up at The Promenade in Westlake Village, this new fast-casual restaurant offers made-to-order Asian dishes with an emphasis on fresh ingredients. Award-winning chef Mohan Ismail oversees the approachable menu that features starters, salads, sandwiches, rice and noodle bowls, classic entrées, noodles, and sides, as well as a Little Monks menu for children. Pair the bold flavors with a glass of wine or beer, or Vietnamese iced coffee, and sit in the bright, contemporary dining room or on the outdoor patio.
Join us for a tasting of our world class Chardonnay & Pinot Noir
THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches & Platters $10–$17 Dog-Friendly, Great Views, Kid‑Friendly, Romantic
Patterned after an Italian enoteca, the aptly named Stonehaus starts each day as a coffeehouse, serving kale-berry smoothies along with baked goods, wraps, and breakfast sandwiches from Lisa Biondi, executive chef at the adjacent Mediterraneo at the Westlake Village Inn. It switches to wine bar mode in the afternoons and evenings, when the menu includes charcuterie and crostini platters, salads, panini, and desserts. The outdoor pizza oven is fired up nightly (check website for hours). Wine flights are arranged by regions, varietals, and themes. Patios overlook the waterfall and the working vineyard, which is open for picnicking on Stonehaus fare (check website for information about seasonal tastings and festivals). The picnic tables and bocce ball court are family friendly, and visiting canines get a water fountain of their own near the courtyard fireplace.
Fun, Fun, Fun
Look to these eateries for festive food, an upbeat atmosphere, and a good time. ANDRIA’S SEAFOOD RESTAURANT & MARKET 1449 Spinnaker Drive Ventura, 805-654-0546 andriasseafood.com Seafood; Entrées $8–$24 Kid-Friendly No visit to Ventura Harbor—or to Ventura, period—is complete without a stop at
10 MIN FROM DWNTN SLO • CHAMISALVINEYARDS.COM
In our second installment of 805 Living Eats podcast, food columnist Jaime Lewis sits down with chef Jason Paluska of The Lark in Santa Barbara to talk about snacks, craft cocktails, and how his Texas roots inspire his work. LEWIS: ALEXANDRA WALLACE; PALUSKA; MACDUFF EVERTON
Oxnard serve beer and wine as well as agave margaritas and micheladas. The Shoppes at Westlake Village location has a full bar that offers top-shelf tequilas and drink specials. Diners who sit at the bar can order food there, too.
Find link to listen in at 805living.com.
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The Dining Guide Andria’s, a locals’ favorite since 1982. On weekends, the fast-moving line to order can stretch out onto the restaurant’s front patio. Additional seating includes indoor dining rooms decorated with vintage photos and fishing gear, and a protected patio with a view of the docks. Charbroiled fresh catch of the day dinners come with rice pilaf, bread, and a choice of salads. Some items are available in stir-fry dishes. But deep-fried is the preferred method of preparation for everything from onion rings (served in a towering stack) to halibut and chips, oysters and chips, popcorn shrimp and chips, and, well, you get the idea. The atmosphere is beach casual: Orders are called out by number when ready, and it’s up to diners to gather utensils, tartar sauce, and other fixin’s from a counter near the kitchen. Beer and wine are available. An on-site fish market is open daily.
When the moon hits your eye like a big pizza pie—that’s the amore many locals have for The Original Pizza Cookery (pizzacookery. com), a beloved eatery slated to open June 1 in its new home at the Best Western Plus Thousand Oaks Inn. Patrons will find the same friendly service, generous portions, pizzas, pastas, salads, and crave-inducing warm housemade garlic cheese rolls that have had locals flocking to the original Woodland Hills location since 1975.
THE ANNEX 550 Collection Blvd. Oxnard, 805-278-9500 thecollectionrp.com/the_annex Cuisines and prices vary by location Kid-Friendly
Seven restaurants offer as many dining experiences at this public market-style spot in the heart of The Collection at RiverPark. House-roasted coffee, avocado toast, and gluten-free muffins help jump-start the day at Ragamuffin Coffee Roasters, while The Blend Superfood Bar serves smoothies, juices, and acai bowls made with local berries and honey. Other order-at-thecounter options include Love Pho, Taqueria el Tapatio, and PokeCeviche, specializing in build-your-own Hawaiian poke bowls and chef-curated Latin American ceviche. Seoul Sausage Kitchen, the season-three winner of Food Network’s The Great Food Truck Race, offers an updated take on Korean barbecue. The craftbeer bar Bottle & Pint serves local brews and ciders on tap and by the bottle and can; wines are available by the glass. Fun artwork, inventive communal seating areas, and two retail shops add to the vibe.
NEW BETTINA 1014 Coast Village Road Montecito Country Mart Montecito, 805-770-2383 bettinapizzeria.com Pizza/Italian; Entrées and pizzas $12–$22
First-timers to Bettina may think they’ve taken a wrong turn and ended up in Italy. At this bustling, cozy neighborhood restaurant patrons sip a Venetian spritz or Negroni and nosh on naturally leavened, Neapolitan-style pizzas dressed up with inventive
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toppings. Antipasti, entrées such as chicken cacciatore, and fresh salads are also on the menu, which changes seasonally but always includes vegetarian, vegan, and gluten-free options. Lunch is served Fridays to Sundays, and dinner is served nightly; online orders are available for pickup.
BOGIES BAR & LOUNGE 32001 Agoura Road Westlake Village, 818-889-2394 bogies-bar.com Spanish-California Small Plates & Entrées $4–$15 Great Views, Live Music
Surrounded by greenery and water, this bar on the grounds of the Westlake Village Inn is a gorgeous place to get your groove on: Live music and/or club nights are scheduled nearly every night of the week. On the patio, wicker chaise lounges are arranged in semi-private groupings around fire pits and a bar counter looks onto the dance floor through roll-up doors. Inside, bronze curtains and silver wall sconces shimmer in the mood-setting darkness. (Some areas are available by reservation.) It all adds up to a great backdrop for a menu that includes happy hour specials like $3 draft beers, $5 glasses of wine, and dinner-and-drink duos ($10 to $14) on Mondays through Fridays from 5 pm. to 7 p.m. Spanish influences are evident in dishes like paella and crispy patatas bravas with Fresno chilies and garlic aioli.
THE CAVE AT VENTURA WINE COMPANY 4435 McGrath St., Suites 301-303 Ventura, 805-642-9449 venturawineco.com International; Small Plates $3–$18; Salads and Sandwiches $7–$11 Saturday Brunch
Patrons at The Cave conduct their own tastings via Enomatic machines, which dispense 1-, 3- and 5-ounce pours at the push of a button. Executive chef Alex Montoya’s creative, wine-friendly menu of shareable small plates changes on the first Tuesday of each month. Look for combinations like prosciutto-wrapped pork chops with apricot-cashew stuffing and Arctic char with sinigang broth and tomato concasse, plus an assortment of pizzas, burgers, and desserts. (Save room for one of Montoya’s award-winning frozen custards.) For the best acoustics, nab a table in the Barrel Room decorated with dozens of glass balls hanging from the ceiling. It’s also available for private events.
THE COPA CUBANA 1575 Spinnaker Drive, Suite 103 Ventura, 805-642-9463 805copa.com Cuban; Entrées $12–$18 Great Views, Live Music
This lively spot in Ventura Harbor Village may inspire you to book a flight to Cuba. Owner Andres Fernandez runs it and the neighboring 805 Bar & Grilled Cheese out of the same kitchen (the two eateries share a phone number), but the Copa Cubana maintains its identity with a separate menu that includes a classic Cubano sandwich, the hash-like picadillo topped with fried eggs, and lechón asado, which is roasted pork served with black beans and yucca marinated in garlic. The dog-friendly patio, with views of nearby boat docks, is an especially fine place to sip a piña colada on a lazy afternoon. Live entertainment is scheduled most days, with an emphasis on Latin jazz.
NEW CUBANEO 418 State St. Santa Barbara, 805-250-3824 cubaneosb.com California-inspired Cuban; Entrées $10–$15
Sister restaurant to Barbareño in Santa Barbara, this
order-at-the-counter spot has a fun vacay vibe and shares space with tropical-cocktail bar Shaker Mill (and a brewery is coming soon). Cubaneo offers lunch, dinner, and late-night eats with a reasonably priced menu of sandwiches, platos, and sides. Plates include plato mixto ($15) with choice of mojo pork loin or roast, marinated chicken breast, shrimp, or goat cheese croquetas. A standout sandwich is the Cubano ($13) with mojo pork roast, Benton’s country ham, and Jarlsberg cheese. Open daily from 11 a.m. to 1 a.m.
DUKE’S MALIBU 21150 Pacific Coast Highway Malibu, 310-317-0777 dukesmalibu.com Seafood; Entrées $14–$45 Great Views, Sunday Brunch
Gorgeous ocean views are maximized in the dining rooms and bars of this large, Hawaiian-themed seafood and steak house, which in summer 2016 marked its 20th anniversary with updates to the decor and menu. Swinging chairs and a life-size bronze statue of surfing legend Duke Kahanamoku greet diners before they step through the front doors and into an interior filled with wood screens, glass mosaic tiles, and chairs sporting surfboard stripes. New dishes presented by chef Eric BosRau showcase regional ingredients in beautiful platings. Fresh fish is available in a variety of preparations, including Parmesan-herb crusted with lemon, capers, and macadamia nuts. Longtime Duke’s fans, take note: Your favorite coconut shrimp dish is back as coconut shrimp croquettes. Kimo’s Original Hula Pie remains as advertised. A Sunday brunch buffet is served from 10 a.m. to 2 p.m. Visit the Barefoot Bar for breakfast items (think loco moco and banana and macadamia nut pancakes) from 10 a.m. to noon on Saturdays and Sundays. Poké tacos, fish and chips, and pulled-pork sandwiches are served daily.
FIGUEROA MOUNTAIN BREWING CO. 1462 E. Grand Ave. Arroyo Grande, 805-474-8525 and 45 Industrial Way Buellton, 805-694-2252, ext. 110 and 2363 Alamo Pintado Ave., Los Olivos, 805-694-2252, ext. 343 and 137 Anacapa St., Suite F, Santa Barbara, 805-694-2252, ext. 344 and 30770 Russell Ranch Road, Suites E and F, Westlake Village, 818-874-1305 figmtnbrew.com New American; Entrées $8–$34, depending on location
Founded in Buellton in 2010, this family-owned craft brewery now has brewhouses and taprooms throughout the 805. Each offers a unique, local-flavor lineup of beers, with individual menus to match. The overall theme is gastropub, with beer-friendly fare such as burgers and pretzels available at locations that include on-site kitchens. In Arroyo Grande, guests will find Avila Fish Tacos and a turkey, bacon, and avocado sandwich dubbed The Dunes. The flagship Buellton site adds Animal Fries topped with caramelized onions, cheddar cheese, and Thousand Island dressing to the mix, while Westlake Village serves flatbreads and, after 5 p.m., entrées such as grilled salmon and rib eye. Taprooms in Los Olivos and Santa Barbara offer food service from neighboring restaurants Sides Hardware and Shoes and Lucky Penny, respectively.
FLOUR HOUSE 690 Higuera St. San Luis Obispo, 805-544-5282 flourhouseslo.com Italian; Starters $5–$21; Pizzas $15–$20; Pastas $19–$28
With a sleek interior, dynamic menu, and portrait of Sophia Loren, Flour House isn’t just a pizzeria: It’s a
Here’s something to bark about: The Goodland (thegoodland.com) in Goleta is hosting Yappy Hour on Tuesdays from 5 p.m. to 7 p.m. on the newly remodeled Good Bar patio. Look for discounted drink prices and food specials, along with house-made treats for Fido. Ten percent of the proceeds from the bites and drinks menu go to the Santa Barbara Humane Society, which hosts an adoption day on the first Tuesday of each month at Good Bar.
love song to Italy. Co-owner and Salerno native Alberto Russo works magic with imported flour and a Stefano Ferrara pizza oven, the gold standard for traditional pizza napolitana. During Meter Mondays, pizzas are available in different sizes depending on the number in your party: a half-meter for four people includes a choice of three tastings ($28), while a full meter serves eight with a choice of six tastings ($50). Don’t miss Russo’s house-made pastas or the weekday-night aperitivo hour from 4 p.m. to 6 p.m., featuring cocktails such as the classic Negroni and Aperol Spritz as well as beer and wine and appetizers from $4 to $6.
HITCHING POST 2 406 E. Highway 246 Buellton, 805-688-0676 hitchingpost2.com Steak House; Entrées $26–$56
A fan favorite since its star turn in the 2004 movie Sideways, Hitching Post 2 radiates a western-style steak-house feel with down-home service and hearty portions of Santa Maria–style barbecue. In addition to oak-grilled steaks, the menu features ribs, quail, turkey, duck, and seafood. Sip from the Wine Spectator award-winning wine list that includes a selection of Hitching Post labels.
LADYFACE ALEHOUSE & BRASSERIE 29281 Agoura Road Agoura Hills, 818-477-4566 ladyfaceale.com French, Belgian, and American; Entrées $8–$17
A brewpub with a Belgian accent, Ladyface delivers top-notch beers from brewmaster David Griffiths and an elegant menu that includes moules frites (mussels and fries), ale-brined chicken, and chocolate porter cake. Ale-pairing suggestions are printed on the menu. A communal table lends to the convivial atmosphere as do the beer floats made with local ice cream. Growlers (reusable half-gallon glass jugs) filled with Ladyface ales are available for takeout.
LOS OLIVOS WINE MERCHANT & CAFÉ 2879 Grand Ave. Los Olivos, 805-688-7265 losolivoscafe.com Wine Country; Entrées $12–$29
This retail wine shop adjoins an all-day café with seating indoors by the stone fireplace and outside on the wisteria-covered patio. Cheese plates and olives are small bites perfect for pairing with wines at the bar. Salads, sandwiches, burgers, pasta, and pizza comprise the lunch menu. At night choices get a little fancier with pot roast, lamb shank, pasta, chicken, steak, and fresh fish. The wine selection from the shop (available to diners) has more than 400 labels and specializes in picks from California’s Central Coast. Now that’s fun.
LUCKY PENNY 127 Anacapa St. Santa Barbara, 805-284-0358 luckypennysb.com Californian; Entrées $11–$16
Located in Santa Barbara’s Funk Zone, this orderat-the-counter spot ranks as one of the city’s most Instagrammed restaurants. The exterior covered in thousands of shiny copper pennies is a draw, but so is the creative menu of close-up-worthy salads, sandwiches, small plates, and wood-fired pizzas. The latter includes such local-place-named favorites as the Milpas, topped
with fingerling potatoes, chorizo, and a sunny-side-up egg. Salads are big enough to turn into a meal or to share with a friend who orders pizza. Seating is on a pet-friendly patio adjacent to The Lark restaurant. Coffee is served, along with beer, wine, cider, and a life-giving frosé accented with local strawberries and tarragon.
OLIO PIZZERIA 11 W. Victoria St., Suite 21 Santa Barbara, 805-899-2699 oliocucina.com Italian; Small and Shared Plates $5–$19; Entrées $15–$21
This combination Italian pizzeria and enoteca is brought to you by the owners of Olio e Limone Ristorante, the more formal eatery located next door. The Victoria Court setting includes a long bar with a peekaboo view of the pizza oven, plus small tables. Menu offerings include chicken, fish, and beef entrées, as well as pasta, antipasti, salads, cured meats, cheeses, vegetables, and house-made dolci. The pizzas, with thin, chewy crusts, are individually sized and topped with excellent ingredients—sautéed rapini, spicy salami, cremini mushrooms, and black truffles among them. Lunch or brunch is served daily from 11:30 a.m. to 3:30 p.m. and the dinner menu is available daily from 11:30 a.m. until 10 p.m. Wines from California and Italy are available by the glass, carafe, half liter, and bottle.
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PLATA TAQUERIA & CANTINA 28914 Roadside Drive, Suite 10 Agoura Hills, 818-735-9982 plataagoura.com Mexican; Entrées $14–$26
Plata means “silver” in Spanish—and a good time in the Whizin Market Square. The menu at this taqueria is homey but elevated: House-made tortillas and mix-and-match trios of soft tacos are featured, the latter with a choice of veggies or eight types of protein, including ahi tuna and short ribs. Spa Nachos are made with roasted cauliflower and crispy kale; guacamole is available in three variations, including tradicional and ranchero, made with bacon and roasted pumpkin seeds. Other standouts include chamorro de cordero, a chile-marinated lamb shank served with spinach tamales, and pollo con Elvia’s mole, named for chef Elvia Saldivar, who is co-owner with her husband. Nearly a dozen specialty margaritas star on the cocktails list. Pull up a colorfully upholstered stool at the copper-topped bar to enjoy $7 margaritas and other drink and food specials during daily happy hour from 3 p.m. to 6 p.m.
TAVERNA TONY 23410 Civic Center Way Malibu, 310-317-9667 tavernatony.com Greek; Entrées $13–$37
This huge space at the northeast corner of the Malibu Country Mart is almost never closed and never empty. There’s always fun to be had: If the classical guitarists aren’t playing, the waiters might be singing, or the owner, Tony Koursaris, might be telling stories at one of the tables. Every meal starts with Greek-style country bread and house-made dip. The roast baby lamb is a specialty of the house for good reasons: The meat is garlicky and mostly tender with some crispy bites. The accompanying potatoes are roasted with lemon juice and the carrots are cooked with dill. Greek coffee is a perfect end here. JUNE 2019 / 805LIVING.COM
P.S. Sketchpad By Greg Clarke
JUNE 2019 / 805LIVING.COM
BUY TWO GET TWO
Purchase two eligible Viking appliance and choose two FREE eligible Viking products valued at $3,946! See store for details. Offer expires December 31, 2019.
Agoura Hills Agoura Hills 30621 Canwood St. 30621 Canwood St. 818.991.8846 818.991.8846
Moorpark Moorpark 14349 White Sage Rd. 14349 White Sage Rd. 805.222.1380 805.222.1380
Santa Barbara Santa Barbara 3920 State St. 3920 State St. 805.898.9883 805.898.9883
Oxnard Oxnard 887 Ventura Blvd. 887 Ventura Blvd. 805.278.0388 805.278.0388
Torrance Torrance 20901 Hawthorne Blvd. 20901 Hawthorne Blvd. 310.802.6380 310.802.6380