805 Living September 2019

SE P T E M BE R 2019

1235 COAST VILLAGE ROAD I 805.969.0442 FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA I 805.969.3167 I MONTECITO, CA 93108 W W W . S I LV E R H O R N . C O M

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Contents SEPTEMBER 2019 • FOOD & WINE

Features 82

A TASTE OF RANCH LIFE Food, wine, and friends come together to celebrate the natural bounty of Folded Hills.

By Joan Tapper Photographs by Gar y Moss

92

SOMMELIER Q&A: WINE WISDOM

By Leslie Dinaberg

Get recipes and wine pairings for a ranch-style menu from the team at Folded Hills winery. See page 82.

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SEPTEMBER 2019 / 805LIVING.COM

GARY MOSS

Local experts share their insider knowledge.

Contents SEPTEMBER 2019 • FOOD & WINE

106

104

35

52 45 Departments keeps the legacy of the late, legendary cook alive.

of the 805

By Victoria Woodard Harvey

Finds 45 Far Out!

Local Voices 70 Dining Guidance

Brady Bunch–style essentials make a swell kitchen.

By Jennie Nunn

48 STYLE: Keen on Green

Liven up your wardrobe with nature’s signature hue.

By Frances Ryan

52 TRAVEL

By Nancy Ransohoff

Upgrades 75 Kitchen Camaraderie

Create a welcoming vibe in the heart of the home for collaborative meal-making.

By Erin Rottman

By Frances Ryan

Insider

Good Deeds 78 Ganna Walska Lotusland,

By Heidi Dvorak

58 Local Events & Family Fun 60 Hot Ticket 63 Show Your Support 65 Worth a Drive 65 Give Back

Faces in the Crowd 66 Eric W. Spivey

The chairman of The Julia Child Foundation for Gastronomy and Culinary Arts

10

Michelin-recognized chefs share their favorite 805-area eats.

SEPTEMBER 2019 / 805LIVING.COM

Ventura County Sheriff’s Foundation

By Mark Langton Photographs by Mark Langton and Stefanie Keenan

Taste 100 FOOD: Board Games

Want to feed a crowd? These grazing boards are not your mama’s cheese platter.

By Jaime Lewis Photographs by Gary Moss

104 WINE: Drinking With Legends What to pair with the 805’s most-celebrated meals.

By Alex Ward

106 DINING OUT:

Simply Ojai Two restaurant veterans elevate the basics at Ojai Rôtie.

By Victoria Woodard Harvey Photographs by Gary Moss

110 Where to Eat Now P.S. Sketchpad 128 Sommeliers

Spotted Around Town

By Greg Clarke

In Every Issue

18 Editor’s Note 22 Masthead 28 Behind the Scenes

Visit Us Online!

805living.com Instagram, Facebook, Twitter, and Pinterest keyword: 805Living Check out our website for the free digital version of 805 Living (smartphone and tablet compatible, it’s also at issuu.com) and to tune in to our 805 Living Eats podcasts.

Become an 805 Living Insider! Sign up to receive “The Insider,” our free mid-month newsletter that provides additional suggestions for local events and activities, last-minute getaway ideas, and little extras—like food and wine tips—to help you get through the month. Insiders will also receive special offers, contest news, event invitations, and more. Subscribe at 805living.com.

On the Cover Guests at an outdoor gathering at Folded Hills Ranch toast the final days of summer with a wine-focused meal (story on page 82). Photograph by Gary Moss

52: COURTESY OF FOUR SEASONS RESORT HUALALAI; 106: GARY MOSS; 35: COURTESY OF FUNK ZONE FARM

Pulse 35 Tracking the Beat

COMMERCIAL & RESIDENTIAL

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Morgan Stanley Congratulates

Seth Haye Ranked # 1 in America Forbes 2019 Top Next-Gen Wealth Advisors The Oaks Group at Morgan Stanley 100 N. Westlake Blvd. #200, Westlake Village, CA 91362

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FRONT, LEFT: Stephanie Hartmire: Senior Registered Associate; Jessica Hudson: Client Service Associate; Katie Arnold: Financial Advisor; Elisa Decker: Group Director; BACK, LEFT: Clint Spivey: Consulting Group Analyst; Barry Garapedian: Managing Director—Wealth Management, Financial Advisor; Seth Haye: Executive Director, Financial Advisor; Carlos Garcia: Associate Vice President, Financial Advisor

Source: Forbes Magazine (July 2019). Data provided by SHOOKTM Research, LLC. Data as of 3/31/19. 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. Š2019 Morgan Stanley Smith Barney LLC. Member SIPC

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Editor’s Note

Lessons From Julia “THE MISSION OF THE FOUNDATION is to educate and encourage everyone to appreciate the joys of cooking and eating and drinking well.

‘Well’ doesn’t necessarily mean fancy or expensive.” These were the words of Eric W. Spivey during a recent event I attended at the Montecito Club, discussing The Julia Child Foundation for Gastronomy and the Culinary Arts, located in Santa Barbara. Spivey, the foundation’s chairman (see Faces in the Crowd, page 66), was speaking on August 15 to mark the 107th anniversary of Julia Child’s birthday.

GIVING BACK

Alzheimer’s is a horrendous disease that tortured my dad for 12 years; it’s currently afflicting more than 5.8 million Americans (women are diagnosed more than men), and there is no cure. It’s hard to understand the full, terrible impact of the disease unless you’ve witnessed someone suffering from it, but trust me when I say it goes way beyond memory loss in cruel and heartbreaking ways.

It’s a national crisis, and I’m hoping you will join me for two events dedicated to finding a cure for Alzheimer’s disease.

Walk to End Alzheimer’s on October 26 is a 2-mile walk starting at the Westlake Commons in Westlake Village.

For information on joining my 805 Living team visit act. alz.org/goto/team805living.

If you can’t make it on the 26th, there are four other Central Coast walks to join.

Our Food & Wine issue proudly presents a vibrant overview of that ever-expanding frontier. For example, Victoria Woodard Harvey’s story on Ojai Rôtie (page 106) profiles what must surely be the first FrenchLebanese picnic experience in Ojai. On page 92 Leslie Dinaberg persuades top-shelf wine experts to open up about many facets of the local wine scene—including bottles to buy right now. And Alex Ward really hits the food and wine bull’s-eye by suggesting world-class Central Coast wines to pair with iconic Central Coast dishes (page 104).

By the way, during the same event at which Spivey spoke, the mayor of Santa Barbara proclaimed August 15 as Julia Child Day, and it was announced that the inaugural Santa Barbara Culinary Experience will take place from March 13 to 15, 2020. The Julia Child Foundation is a partner in this new event, with panels, cooking demonstrations, and plenty of good food and drink; it’s sure to match Julia’s appetite for educating as many people as possible on life’s epicurean pleasures.

Enjoy the issue and see you in October.

Lynne Andujar Editor in Chief & Publisher edit@805living.com

GARY MOSS

Move for Minds on November 2 in Los Angeles features programs covering the mental, physical, and social factors that impact brain health. To join Team 805, visit moveforminds.org, click Register, then click Join a Team, and choose Team 805.

I’ve always felt great affection for Julia Child, maybe because, like me, she came to the West Coast from the east and discovered and celebrated our bountiful food and wine culture. Today the Central Coast remains a constantly renewing culinary frontier.

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Beauty. Warmth. Comfort.

(It’s what we do best.)

I N T ERIOR D ESIG N | R EM AR KAB LE R ESO URC ES

Left to right: Kristen Love, Genaro Lagdameo, Karen Shoener, Marcella McCracken, Carla Padour

960 South Westlake Blvd., Suite #6, Westlake Village (805) 418-1890 www.InteriorDesignWestlake.com

EDITOR IN CHIEF & PUBLISHER

Lynne Andujar

edit@805living.com CREATIVE DIRECTOR

Bernard Scharf MANAGING EDITOR

Kathy Tomlinson DESIGNER

Sophie Patenaude PHOTO EDITOR

Gary Moss

photo@805living.com SENIOR EDITOR

Heidi Dvorak CONTRIBUTING EDITORS

Mark Langton (Philanthropic Events), Jennie Nunn (Shopping), Erin Rottman (Travel), Frances Ryan (Fashion, Interior Design) CONTRIBUTING WRITERS

Leslie Dinaberg, Victoria Woodard Harvey, Jaime Lewis, Nancy Ransohoff, Joan Tapper, Alex Ward CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITOR

Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

Anthony Head

© 2019 3Digit Media, LLC. All rights reserved.

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805 LIVING, SEPTEMBER 2019

FREE TO ATTEND *Tickets required for Premium Events GREAT FOOD – VENDORS – KIDS ZONE – LIVE MUSIC

PREMIUM EVENTS INCLUDE Friday Night Wine Walk – Saturday Clam Chowder Cook-Off – Sunday Clam Bake TICKETS available on ExperiencePismoBeach.com

A DV E R T I S E M E N T

P

ismo Beach shares its name with a shellfish and over many decades has served uncountable bowls of clam chowder to happy vacationers. While still drawn to its laid-back, old California beach-town appeal, visitors can now explore a delightful variety of restaurants and wine bars creatively showcasing the local bounty of fresh ingredients and renowned wines. Gourmet Beach anyone?

EAT

STAY

The new beachfront boutique hotel, Vespera on Ocean (vesperapismobeach. com), evokes an upscale beach house.

Stylish rooms with views make a perfect base to explore the attractions of Pismo Beach. Even better, relax at the beachfront pool deck and outdoor bar and savor the upscale coastal cuisine at the hotel’s oceanview Somerset Grill. At The Dolphin Bay Resort and Spa (thedolphinbay.com), oceanview Lido Restaurant proves its passion for great meals, backed by a wine cellar of more than 800 wines. Luxurious suites have their own kitchens, and outdoor grills make for perfect barbecues by the pool. From fresh-baked cookies at check-in to its popular Sunday Champagne brunch at Marisol Restaurant, The Cliffs (cliffshotelandspa. com) knows the importance of feeding its guests. From September through November, “Endless Summer” at the bluff-top hotel features pomegranate and persimmon recipes like pomegranate margaritas, swordfish with persimmon chutney, and pomegranate panna cotta.

Ada’s Fish House (adasfishhouse.com) serves classic coastal seafood dishes, from East Coast favorites like lobster rolls and New England steamers to West Coast classics like oysters and fish tacos. It sources fresh seafood daily for simple, creative dishes and offers a mostly local wine list with a full bar. Near the pier, Kraken Coffee Company (krakencoffeeco. com), named for a mythical sea creature, serves authentic espresso drinks, teas, Italian sodas, and ice cream; and the pastries are drawing raves. Nicknamed “Tapas on the Beach,” La Bodega (bodegapismo.com) offers a Spanishinspired shared food experience in a former bank building. Enjoy handcrafted tapas and savory small plates made from local fresh ingredients, with live music two nights a week.

PLAY

One of best food festivals in the U.S., the 73rd annual Pismo Clam Festival (experiencepismobeach.com) kicks off on October 18 with a Friday evening wine walk of local businesses celebrating “where the waves meet the wine country.” The weekend continues with a traditional clam chowder contest, a clam bake, digging for clams, a parade, surfing, and live music. Have you ever wanted to get into the open cockpit of a 1942 WW2 Boeing Stearman and fly back in time? The bright yellow biplane of Banner Airways (bannerairways.com) takes passengers on sightseeing tours or exhilarating thrill rides, with bird’s-eye views above the lovely coastline. “If goats can surf, you can too!” says Dana McGregor who taught his own goat to surf. At The Surfing Goat (surfinggoats.com) they teach stand up paddle board surfing to people of all ages and offer paddle board tours along the coast. Take a hike with the popular surfing goats on the Gilligan Goat Tour then learn how to milk a goat and make goat milk ice cream.

SIP

Wine lovers don’t have to leave Pismo Beach to explore the best of the Central Coast’s celebrated wines. Warm and welcoming, Tastes of the Valleys (pismowineshop.com), a top destination wine bar, offers an extraordinary selection of around a thousand wines.

Order a glass or try a flight, then take home a bottle or case for a lasting memory. Popular Puffers of Pismo (puffersofpismo.com) offers fine wines and beers, live music, small plates, and joie de vivre in an intimate wine bar, ideal for tourists who want to go where the locals are happiest. At its Pismo tasting room, Sans Liege (sansliege.com) offers handmade, small-lot, sought-after wines. Names of wines like “Eclectic,” “Call to Arms,” and “Pickpocket” give hints to the bold vision of winemaker Curt Schalchlin. Pismo Brewing (pismobrew.com) has a rotating lineup of six custom craft beers as well as root beer on tap. Near the beach, with a pet-friendly patio, they also serve beer and root-beer floats and soda samplers for the kids.

FOR MORE INFORMATION, VISIT

ExperiencePismoBeach.com

Behind the Scenes

The 805 is renowned for locally grown and produced foods. Here’s what our featured contributors like best.

Nancy Ransohoff Contributing writer Nancy Ransohoff (Pulse, page 35, and Local Voices, page 70) finds her faves at the downtown Santa Barbara farmers’ market on Saturdays.

“I stop by Lori Heal’s table laden with her family’s 2 Peas in a Pod farm produce from Arroyo Grande and her Mama’s Preserves—shoutout to the olallieberry—made from their farm’s fruit.”

Erin Rottman

“I am a chocoholic, but the brown-butter sea-salt cookies from Brown Butter Cookie Company in Cayucos make me forget my cocoa cravings,” says travel editor Erin Rottman (Finds/Travel, page 52). “My first taste was during a girls’ weekend, so they’ll always be associated with my best friends.”

“I like finding little culinary treats made by local chefs,” says contributing writer Joan Tapper (“A Taste of Ranch Life,” page 82) “like Pascale Beale’s plum-apricot jam and Robin Goldstein’s fig and olive tapenade.”

RANSOHOFF: STEPHANIE BAKER PHOTOGRAPHY

Joan Tapper

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Behind the Scenes

Our featured experts share their favorite picks for homegrown and locally farmed foods.

“I wait all year for fava beans and heirloom tomatoes grown in my own garden.”

—Kim Busch

(“A Taste of Ranch Life,” page 82) co-owner Folded Hills Winery, Farmstead, and Ranch Montecito and Santa Ynez Valley foldedhills.com

“Locally grown lettuce and greens from the Ojai Farmers’ Market.”

—Robin Goldstein

(Pulse, page 35) chef, cookbook author Private Chef Robin Ojai privatechefrobin.com

“Homegrown fuyu persimmons, chilled and sliced, plus white figs— very ripe and drizzled with balsamic.”

“A carton of Harry’s Berries’ Gaviota strawberries from the local farmers’ market.”

—Koen Masschelein

(“Wine Wisdom,” page 92) director of food and beverage Coin & Candor at Four Seasons Hotel Westlake Village coinandcandor.com

BUSCH: LISA CROWELL; SPIVEY: JOSE VILLA; MASSCHELEIN: JAKOB LAYMAN

—Eric W. Spivey

(Faces in the Crowd, page 66) chairman The Julia Child Foundation for Gastronomy and the Culinary Arts and Santa Barbara Culinary Experience juliachildfoundation.org

Pulse

T R AC K I N G T H E B E AT O F T H E 8 0 5

COURTESY OF FUNK ZONE FARM

GROWTH EXPERIENCE

Urban agriculture is having a field day at Funk Zone Farm (Instagram: @funkzonefarm) in Santa Barbara, which opens its farm stand on the first and third Saturdays of each month in the Funk Zone. “The response has been nothing short of heartwarming,” says Carter Hallman, who runs the farm with Sami Weiss. The couple share a background deeply rooted in food and wine and a “passion for quality grown food and how food affects our environment, health, and culture,” says Hallman.

Created on unused land surrounding the Funk Zone’s Green House Studios artists’ workspace, the farm—which produces a wide variety of veggies, fruits, and flowers—comprises 30 raised beds and a small

greenhouse and involves 50 tons of soil and 30 tons of compost.

“We are hoping to influence and educate more people on what local really means on the Central Coast, how good farming affects flavors and nutrients in crops, and how good farming greatly affects our environment,” says Hallman.

“The biggest response is how joyful people look when they leave the farm. They share how we’ve inspired them to start their own backyard gardens [and] how they come back week after week to watch the crops grow, creating a connection and a newfound appreciation for what they’re eating.”

—Leslie Dinaberg SEPTEMBER 2019 / 805LIVING.COM

35

Pulse

SPRITELY SPINS ON THE BLOODY MARY

EGGS OVER EASY

PUPPY LOVE

Are robot puppies the next frontier in dementia treatment? Tombot, Inc. (tombot.com) working with experts from Jim Henson’s Creature Shop has created a realistic robot companion that may help improve the quality of life for a senior who can no longer care for a pet.

“Seniors in general and particularly seniors with dementia have been ignored by the tech world,” says Westlake Village–area resident Tom Stevens, founder and CEO of Tombot.

Inspired in part by his mother’s battle with Alzheimer’s disease and subsequent need to give up her beloved dog, Stevens and his team have concluded a successful Kickstarter campaign and are now ruggedizing the design specs to ship their first robotic dogs in August 2020. The basic model bot costs $450. With the World Health Organization reporting nearly 10 million new cases of dementia every year, the future looks bright for helping seniors with a new kind of puppy love.

—L.D.

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SEPTEMBER 2019 / 805LIVING.COM

The whimsically named Fairy Blood Gourmet Bloody Mary Mix (fairybloodmix.

com) projects a sense of fun, but the owner of the brand, De Lonne Kelly, is serious about the quality of his products. After growing up in Fullerton, Kelly started his business in Philadelphia and moved back west to Ventura in 2018. “It’s the perfect spot for allowing me to develop relationships with the farmers,” Kelly says.

Made in Ventura from locally sourced organic ingredients including tomatoes, garlic, onion, celery, and spices, the farmto-bottle mixes are offered in flavors such as Sweet Hot Fenicx, a sweet-savory blend of roasted garlic, honey, and sriracha, and Bloody Unicorn, with horseradish, jalapeño, and Thai sweet basil. In addition to cocktails, the mixes add zip to marinades, sauces, ceviche, dips, and soups. Don’t miss the September flavor of the month: Voodoo Vindaloo. To sample the mix, order a Bloody Mary at Pacific by NoRu in Ventura.

—Nancy Ransohoff

FROM TOP: MARTIN CIGLIUTI/COURTESY OF CLUCK FARMS; TAYLOR YOUNG; COURTESY OF TOMBOT INC.

“It’s Easter every day around here,” says Hayden Clark, founder of Cluck Farms (cluckfarms.com), the Ventura County–based home to 2,000 very happy chickens, who spend their days running around outside, bathing in the dirt (they like that), and feeding on grass, fresh fruits, and vegetables.

The 23-year-old entrepreneur started his fresh-egg delivery business last spring and personally brings the naturally pastel-colored beauties to individuals and businesses from Los Angeles to Santa Barbara. “Local word of mouth has been great,” says Clark. “I really try to over-provide service and sometimes even give my customers extra eggs to share— and suggest they go meet their neighbors.”

—L.D.

Pulse

In his new book, There’s No Plan B for Your A-Game: Be the Best in the World at What You Do, motivational speaker and former NFL player Bo Eason (left and with his family below) encourages others to do what it takes to be unrivaled in what they choose to do.

Bo Eason doesn’t believe in instant rewards. When the former NFL safety and erstwhile actor steps onto the motivational speaker’s stage, he doesn’t sugarcoat the hard work needed to achieve a dream. But he sincerely believes that it’s possible

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for everyone to excel at whatever they want to do. That’s the tough-love inspiration he imparts in his new book, There’s No Plan B for Your A-Game: Be the Best in the World at What You Do

(St. Martin’s Press, 2019).

Eason, who moved to the 805 area with his wife, Dawn, and their kids a decade ago, draws on his own story as well as the stories of others to encourage readers to set a two-decade timeline and relentlessly put in the preparation and practice to dominate whatever field they choose.

“People think they don’t have time,” Eason says. “But why not use 20 years to make myself the best at

something—best husband, or parent, or anything?” Also important: going beyond one’s comfort zone and building a network of support. As for his goal for the next two decades, Eason aims “to be the best at teaching people to be the best.

“You’re not made for mediocrity,” he adds. “If you think it’s hard to be the best, just try to be mediocre. That’s really hard.”

—Joan Tapper A book signing and Q&A with Bo Eason takes place at the Barnes & Noble at The Promenade at Westlake, Westlake Village, on September 7 at 3 p.m.

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Pulse

CELEBRATING MEDITERRANEAN FOODWAYS

For the last few years Ashley Moore, Lauren Malloy, and Emma Rollin Moore, the three women behind Women’s Heritage, a Carpinteria organization dedicated to perpetuating skills from decades past, have introduced their followers to homestead-based foods and crafts, delving into topics like brining, herbal lore, weaving, and animal care. Now Malloy and Rollin Moore are broadening their approach and teaming up with the Ojai Valley Inn for a three-day immersive experience in backto-roots living at the resort’s new Farmhouse venue.

The Ojai Heritage Gathering (ojaivalleyinn.com/ farmhouse) “is like having a homecoming,” says Rollin Moore. “It’s a culinary experience with multiple instructors in a beautiful setting.” The 20-plus classes and workshops teach soapmaking, live-fire cooking, spoon carving, keeping backyard chickens, and other skills. “Ojai will take what we do to the next level,” she says.

The event is aimed at an audience with an interest in culinary matters and making things by hand, says Rollin Moore. “It’s also a getaway. We want to offer a deeper experience for the participants, both men and women,” she says, adding that it’s an opportunity “to move inside oneself, learn skills from the past, and connect with new people.”

—J.T. The Ojai Heritage Gathering takes place October 4 through 6; tickets are $1,250 and include all meals and classes. Accommodations for the event may be booked at the inn separately, starting at a special rate of $400 per night.

GREEN SHAKSHUKA Traditionally eggs poached in a spicy chili tomato sauce, this savory green shakshuka is a slightly different take on the classic Middle Eastern dish. In Israel it’s breakfast food, a one-skillet recipe of baked eggs to start the day with, a perfect way to celebrate garden greens. Serve it with a pile of pita or challah on the side.

Serves 4 1 bunch of leeks, sliced thin (about 2 cups) and washed well 2 tablespoons olive oil 3 garlic cloves, sliced 6 cups washed and chopped mixed kale, Swiss chard, and spinach ½ cup chopped fresh cilantro ¼ cup chopped fresh dill ¼ cup chopped fresh oregano 1 teaspoon red chile flakes Pinch of nutmeg 1 teaspoon sea salt Ground black pepper 8 eggs ½ cup crumbled feta 2 tablespoons za’atar spice blend

Shake water off the leeks and sauté in an ovenproof frying pan with olive oil until leeks are soft, about 10 minutes. Add the garlic and cook an additional minute. Stir in the chopped greens and cook until leaves are wilted, 4 to 5 minutes, stirring occasionally. Add the fresh chopped herbs, red chile flakes, nutmeg, salt, and a few grinds of pepper.

Preheat oven to 400°F. In the same pan, create eight nests of greens, break an egg into each well, and top with crumbled feta. Bake for 5 to 10 minutes or until eggs are done to your liking. Scatter with za’atar spices and serve immediately.  —L.D.

Recipe adapted with permission from Robin Goldstein, Crafting a Meal Mediterranean Style (M27 Editions, 2019).

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FARM COMPLEX: OJAI VALLEY INN; CHICKEN: LAUREN ROSS; BOOK COVER AND DISH: M27 EDITIONS

BACK TO BASICS WITH STYLE

Bring a taste of the Mediterranean home with Ojai Valley private chef Robin Goldstein’s new cookbook, Crafting a Meal Mediterranean Style (M27, September 2019; privatechefrobin.com). “Crafting a meal means more than just recreating recipes,” Goldstein explains. “For me, kitchens are magical places.

I love entertaining, and it’s a great way to get everyone together for a relaxing evening in the comfort of your own home. Simplified home cook–friendly recipes can be adapted to your tastes and what’s in season.” Her latest collection includes recipes for busy family weeknights as well as weekend entertaining with shared platters and tapas—foods, Goldstein says, “your guests will truly enjoy.”

For this edition, Goldstein handpicked her favorite dishes from the coasts of Spain, the Provence region of France, Italy, the Greek Islands, the Middle East, and Morocco. “Each culinary influence adds another dimension to the whole,” she says. She shares this recipe from its pages:

Taking Care of Families As Our Own

Senior Real Estate Specialist

Deborah Kernahan 818.519.8357 Deborah@deborahkernahan.com DRE 00909823 www.deborahkernahan.com

CertiďŹ ed Luxury Home Marketing Specialist

Compass is a reel 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 veriďŹ ed. 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.

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Finds S H O P P I N G / S T Y L E / T R AV EL

Far Out! BRADY BUNCH–STYLE ESSENTIALS MAKE A SWELL KITCHEN.

By Jennie Nunn

Swissmar 11-piece “Sierra” fondue set ($90); surlatable.com.

SEPTEMBER 2019 / 805LIVING.COM

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Finds

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1. “Braided Multi Rug” from the Rifle Paper Co. Loloi collection ($50 for 2 feet 3 inches by 3 feet 9 inches); Home Santa Barbara, homesantabarb.com.

2. Victrola Bluetooth digital clock stereo with FM radio and USB charging ($100); Kohl’s, Newbury Park, kohls.com.

3. Stoneware TV dinner tray ($24); uncommongoods.com.

4. SMEG stand mixer ($460); Williams Sonoma at The Oaks, Thousand Oaks, Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park, williams-sonoma.com.

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5. Ekobo storage jars ($38 for a set of two): Urban Outfitters at The Oaks, Thousand Oaks, The Collection at RiverPark, Oxnard, San Luis Obispo, Westfield Topanga, Canoga Park, and Malibu; urbanoutfitters.com.

6. “Three Potato Four” large sun tray ($36); Urban Outfitters at The Oaks, Thousand Oaks, The Collection at RiverPark, Oxnard, San Luis Obispo, Westfield Topanga, Canoga Park, and Malibu; urbanoutfitters.com.

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7. MapleXO large bottle opener ($32) made from recycled skateboard; Plum Goods, Santa Barbara, plumgoodsstore.com.

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8. New Pacific Direct “Carl” molded armchair with maple dowel legs ($153); For Your Home Furniture, Ventura, fyhfurn.com.

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9. “Beatriz” salad plates ($30 for a set of four); Crate and Barrel at The Village at Topanga, Woodland Hills, crateandbarrel.com.

10. Blue Pheasant “Aaron” highball glasses ($132 for a set of six); anthropologie.com. 

Here’s the Story…

HGTV is restoring a 1970s icon, The Brady Bunch house.

For the results, tune in Monday, September 9, at 9 p.m. to see A Very Brady Renovation, featuring Property Brothers twins Jonathan and Drew Scott, other HGTV stars, and the Brady kids cast.

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For more, visit our Pinterest page, keyword: 805living

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Finds Style

By Frances Ryan

Keen on Green

LIVEN UP YOUR WARDROBE WITH NATURE’S SIGNATURE HUE.

Nancy Gonzalez “Lily” genuine crocodile cross-body bag ($3,350); Nordstrom at The Oaks, Thousand Oaks, Paseo Nuevo, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com.

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2916 SOLIMAR BEACH DRIVE offered at $6,669,000 Ultimate beach home with stunning ocean and Queens Necklace views. Designed by renowned Malibu architect, Michael Barsocchini, the home is set behind gates in the exclusive Solimar Beach Colony community with tennis courts, gardens, and play areas. Just 15 minutes from Montecito, Solimar is known for luxury homes, sandy beaches, privacy, unparalleled views, and surfing. Custom details throughout include full walls of glass sliders to take in the expansive sights from the living room and master bedroom. Built in 2004 this stunning home has been totally remodeled. Enjoy the spa and firepit set on the beautiful deck and take in the scene!

JUDY LEWICKI CalDRE#01256029

805-558-2388

judylewicki.com jlewicki@c21everest.com

Finds Style

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1. Shay Fine Jewelry “Emerald Illusion Y Drop” 18-karat gold, emerald, and diamond necklace (price upon request); Polacheck’s Jewelers at The Commons at Calabasas, polachecks.com. 2. “Love 85” croc-embossed leather pumps ($675); Jimmy Choo at Westfield Topanga, Canoga Park, jimmychoo.com. 3. “Cabri” blouse ($275); BA&SH at Malibu Country Mart, ba-sh.com. 4. Milla “B-Low the Belt” python-print belt ($135); Intermix at The Promenade at Westlake, Westlake Village, and Malibu Lumber Yard; intermixonline.com. 5. XL embossed dress wallet ($30); Zara at The Oaks, Thousand Oaks, and Westfield Topanga, Canoga Park; zara.com. 6. Rolex “Oyster 31” yellow-gold and diamond watch (price upon request); Polacheck’s Jewelers at The Commons at Calabasas, polachecks.com. 7. Topshop animal-print pleated camisole ($40); Nordstrom at The Oaks, Thousand Oaks, Paseo Nuevo, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com. 8. Handcrafted emerald and gold earrings (price upon request); Silverhorn, Santa Barbara, silverhorn.com. 9. Lulus “Moment for Life” halter jumpsuit ($68); Nordstrom at The Oaks, Thousand Oaks, Paseo Nuevo, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com.  For more, visit our Pinterest page, keyword: 805living

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Finds Travel

By Erin Rottman

A PROPER STAY IN SANTA MONICA

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The communal lobby lounge, which is intentionally separate from the more intimate check-in area, morphs throughout the day, starting as a meeting and working space for locals and guests in the morning before becoming a spot to grab a charcuterie plate or poke bowl midday, and settling in as a bar scene by 5 p.m.

Layered textures—shag rugs, leather and wood chairs, cozy cushions, and metal accents— create a rich sensory feeling.

Like the lobby lounge, the signature restaurant, Onda, is meant to attract locals as well as travelers. A collaboration between Los Angeles chef Jessica Koslow of Sqirl and Mexico City chef Gabriela Cámara of the seafood restaurant Contramar, Onda serves “Mexican cuisine with an L.A. twist,” De Lowe says.

At the new Santa Monica Proper Hotel, guest room interiors by renowned designer Kelly Wearstler showcase furnishings with tailored lines and classic architectural silhouettes that serve as sculptural-functional art. Stone, wood, metal, and shearling come together in striking contrast, and wall- and floor-coverings juxtapose expanses of organic textures and lively patterns.

THE INGALLS

One of co-owner Brian De Lowe’s preferred works of art in the new Santa Monica Proper Hotel (properhotel.com; from $450) is a 7-foot-tall ceramic chain-link sculpture by Los Angeles artist Kelly Lamb, but a stroll through the hotel reveals that almost every couch, table, and piece of art could be a favorite.

The design-forward hotel opened in June in a 1920s Spanish Colonial Revival building and adjacent new construction in downtown Santa Monica, seven blocks from the beach. Its Surya Spa, an Ayurvedic facility offering 21-day balance restoration programs along with hour-long massages, is set to open in November.

De Lowe tapped highprofile interior designer and friend Kelly Wearstler, who infused the hotel with the beach city’s relaxed vibe via earthy, raw materials and organic textiles. “There’s a moody, California maritime story for the reception, with artful interpretations of iconic coastal elements,” Wearstler says, citing a hand-carved reception desk that’s reminiscent of a shell and a chair that resembles a crustacean. Throughout the hotel, Wearstler brings together a mix of vintage, contemporary, and custom furniture and commissioned art. “The pieces on their own are so beautiful—museumlike—and together they make these very comfortable living-room areas,” says De Lowe, who is using Wearstler’s services for the upcoming Proper hotels in downtown Los Angeles and Austin, Texas.

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Finds Travel

NEW LIFE FOR SAN YSIDRO RANCH

See how Hawaii’s Four Seasons Resort Hualalai farms oysters (below) served at its Ulu Ocean Grill (above) beside a panorama of the Pacific.

I

n early January 2018, a phone alert warning of devastation in Montecito awoke Maxine Rutledge at three in the morning, but it would be days before the general manager of San Ysidro Ranch (sanysidroranch.com; from $1,045) would see the effects of the post–Thomas fire rains and resulting mudslides. “I just cried; it was awful,” Rutledge says, describing the destroyed cottages and layers of mud covering the Old Adobe, where the ranch’s original owners lived in the 1820s.

Following a preservationist-led

cleanup, San Ysidro Ranch has reopened with 11 newly renovated guest cottages—three with their own plunge pools—and new furnishings throughout.

The Old Adobe required cleaning with toothbrushes to protect the delicate stucco-and-wood walls. Guests can once again reserve it for private dining for up to eight people. Rutledge says the romantic space with a wood-burning fireplace has attracted guests for special occasions, such as family Christmas dinners and intimate weddings. “You feel like you’re stepping back in time,” she says.

A SANTA BARBARA CRAFTSMAN Set within a historic Craftsman-style residence in a town known for its Spanish Colonial–style hotels, Hideaway Santa Barbara (hideawaysantabarbara.com; from $350), a nine-room hotel, has opened adjacent to the Funk Zone and the beach.

When updating the 111-year-old structure, design director Michelle McClory took inspiration from Cape Cod homes, incorporating tongue-and-groove paneling, while respecting the feel of the Central Coast with a palette of soft whites, blues, and grayed-out teal. Triple-height windows bring natural light into the solarium, which works equally well for breakfast and afternoon wine. “Sitting in there is a really beautiful experience,” McClory says.

Ask for room nine for Hideaway’s only private outdoor deck or room four, the largest room with two sleeping areas, ideal for families.

A cozy patio at the nine-room Hideaway Santa Barbara displays the 111-year-old beach-close structure’s bright, new aesthetic.

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F

rom a distance, the 2½-acre pond at the island of Hawaii’s Four Seasons Resort Hualalai ( fourseasons.com/hualalai) looks like a regular water feature at hole five of the guests-only golf course.

Up close, the water in the basin is a murky greenishbrownish, and that’s a good thing. It means the oysters in it have plenty of phytoplankton to eat, allowing them to become fatty enough to serve in the resort’s acclaimed Ulu Ocean Grill.

The manmade Punawai Pond, home to as many as 40,000 oysters at any given time, also serves as a classroom in the recently introduced Hualalai Seafood Experience ($385), a behindthe-scenes tour of the process through which the resort raises Kumamoto and Pacific oysters and Pacific white shrimp in aquaculture tanks.

“Our chefs are extremely involved with us as the growers,” says tour leader and marine naturalist Lauren Nakoa. The chefs regularly taste the oysters to ensure the proper combination of sweetness, creaminess, and brine. Guests are tasters too, with a pondside sampling that includes champagne and dinner. 

COTTAGE INTERIOR: SAN YSIDRO RANCH; OCEAN VIEW, OYSTERS: COURTESY OF FOUR SEASONS RESORT HUALALAI; PATIO: KIRKWOOD COLLECTION

The Gardenia Cottage is one of 11 newly renovated guest cottages at Montecito’s San Ysidro Ranch, which has been completely restored since the devastating 2018 mudflow.

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Insider EVENTS IN & AROUND THE 805

By Heidi Dvorak September 8

September 18

September 21

BRIAN WILSON & THE ZOMBIES

DENISE CARTER

SWINGIN’ BY THE SEA

Arlington Theatre, Santa Barbara.

Called Something Great From ’68, the appropriately named concert tour spotlights Wilson with Al Jardine and Blondie Chaplin performing the era’s iconic tunes; the Brit icons perform their seminal album Odessey & Oracle in its entirety; thearlingtontheatre.com.

Levity Live, The Collection at RiverPark, Oxnard. Locally grown and sustainable, the Oxnardborn and -bred comedian pokes fun at everyone during her stand-up show. Social satire is her specialty with punch lines to ponder long after the gig’s over; improv.com/oxnard.

Chapman Estate, Pismo Beach. Before visiting season concludes in October, take a coveted tour of the grounds that surround a Tudor-style mansion, developed from 1914 through 2001, at an estate preservation fundraiser. Visit the koi pond, windmill, Begonia House, and lighthouse while enjoying food and libations, live music, an auction, and a plein-air art sale; chapmanestatefoundation.org.

September 20 Brian Wilson

9/8

September 13–15

EDGAR THATCHER

VENTURA HOME & GARDEN SHOW

Sunland Vintage Winery, Thousand Oaks. A guitar gently weeps in the masterful hands of this musician-vocalist with a stylistic take on classic pop songs of the 1960s and ’70s. The setting is a cozy tasting room where award-winning wines and charcuterie plates are on offer; sunlandvintagewinery.com.

Ventura County Fairgrounds.

It’s never too soon to prep the house for holiday guests, so check out a home improvement show with experts talking up the latest trends in landscaping, pools and spas, furniture, floors, energy saving, windows, yard beautification, cabinetry, and remodeling; capitalshowcase.com.

September 24–28 FUTUREPROOF

Pepperdine University, Malibu.

The strength of the human spirit is challenged in this play about one man’s desperation to keep his business—a traveling freak show— solvent. The story reveals the characters’ struggles with identity to conform or to become even more unusual; arts.pepperdine.edu.

Family Fun 9/27

Here’s an Idea: Sound the trumpet! It’s the 25th anniversary of Thousand Oaks Civic Arts Plaza and high time to pay homage to this major performing arts center that connects community to culture. Take part in CURTAIN UP, a special celebration and culinaryarts cocktail party on October 4 at the Fred Kavli Theatre. As for the trumpet, Herb Alpert is slated to perform a private concert with his wife, Lani Hall, followed by an after-party with desserts, dancing, and a surprise; toarts.org.

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September 12–15

September 14–15

September 27–28

SIMI VALLEY DAYS

WHALE ROCK MUSIC & ARTS FESTIVAL

ARROYO GRANDE VALLEY HARVEST FESTIVAL

September 14–15

Castoro Cellars Whale Rock Vineyard, Templeton. A hip happening for all ages offers back-to-back performances by first-rate bands such as Toots and the Maytals, Próxima Parada, and Beats Antique, as well as yoga for all, a musical petting zoo, and tie-dyeing; whalerockmusicfestival.com.

Village of Arroyo Grande.

Agriculture, the region’s leading industry, is celebrated at an oldfashioned family gathering with a parade, live entertainment, a scarecrow-decorating contest, a Rotary fish fry, Boy Scout exhibits, baking contests, and food, games, arts, and crafts booths; agharvestfestival.com.

SANTA BARBARA SEA GLASS & OCEAN ARTS FESTIVAL

September 27

September 27–29

SWAN LAKE

LOS ALAMOS OLD DAYS

Performing Arts Center, San Luis Obispo. The Russian Ballet Theatre performs Tchaikovsky’s classic ballet incorporating the work of noted choreographer Nadezhda Kalinina, original handpainted sets, and more than 150 hand-sewn costumes; pacslo.org.

Bell Street. Talk about upcycling: One can only surmise what the playing pieces are for Chicken Poop Bingo, but the answer can be verified at this Western heritage hoedown, where homespun fun also includes a chili cook-off, a Peddlers Mart, a classic car show, and the Greatest Little Small-Town Parade; lavmc.org. >

Simi Valley Town Center. Greet neighbors and meet civic and business leaders at a community bash with carnival rides, games, a California Livin’–themed parade, and live music by the Red Muffs, 80z All-Stars, Hollywood Hillbillies, Walking Phoenixes, Funjala, and others; svdays.com.

Earl Warren Showgrounds. See how the briny deep and its remnants have inspired jewelers and artists from all over the country in a comprehensive exhibit and sale of their works; santabarbaraseaglassandocean artsfestival.com.

cabinetsense.com

Insider

Hot Ticket

Book your seats now for these hot upcoming events.

SEPTEMBER Through September 15 The Golden State is many things to many people. Find out how 33 artists interpret its character in FACE OF CALIFORNIA, an exhibit that features artistic representations such as a San Buenaventura’s neon sign, Los Angeles International Airport, succulents, Santa Cruz Island, and surfers; Santa Paula Art Museum, santapaulaartmuseum.org.

Design • Construct • Manage

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.

Through October 23 Printmaking is typically associated with flat images on paper. In MULTIPLE ONES: CONTEMPORARY PERSPECTIVES IN PRINTMEDIA 20 contemporary printmakers

show their works on porcelain, recycled wood, toxic residue from contaminated water of Flint, Michigan, melting ice, a paper’s edge, and other unconventional surfaces. Each piece has been manipulated in various ways—cut, folded, burned, fired, mounted, recorded, or pasted; Cal Lutheran University, Thousand Oaks, callutheran.edu.

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Through December 1 Absence of color and absence of light are explored in IT’S ALL BLACK AND WHITE, an exhibit that reveals how artists employ either or both in their contemporary works. See if they dare to venture beyond the obvious associations of light paired with good and purity and black with evil and death. This fascinating array of interpretations delves into the eternal mysteries of both; Pepperdine University, Malibu, arts.pepperdine.edu.

September 12 Girls of a certain age swooned when GARY PUCKETT & THE UNION GAP sang, “Young girl, get out of my mind.” Those girls are a tad older now, but the band still keeps ’em transfixed with the same tune, plus “Lady Willpower” and “Woman, Woman.”

Recapture youth and pretend it’s still the ’60s at this live concert; The Canyon, Agoura Hills, wheremusicmeetsthesoul.com.

September 13–October 13 Is it a coincidence that the run of THE FANTASTICKS begins in September? Those who know the words of “Try to Remember” will understand the month’s reference in this unforgettable song that’s only part of what makes the play so memorable. Nab a seat to this 1960 musical, based on the play The Romancers,

about two fathers who trick their children into falling in love; San Luis Obispo Repertory Theatre, slorep.org.

September 14, October 19 For children with disabilities, participating in activities at a public park can be difficult, so the City of Oxnard Recreation and Community Services decided to pave the way for joyful accomplishment during the PHYSICALLY CHALLENGED AND SPECIAL NEEDS DAY AT THE PARK. Kids can experience a bounce

house and a Jolly Jump, ride the City Corps train, and take part in board games and arts and crafts; Oxnard Beach Park, Ventura, oxnard.org.

Coming Soon to San Luis Obispo!

September 20–22 Experiencing Danish culture is so much more than eating aebleskiver: Discover its depth and breadth at DANISH DAYS, an 83-year tradition in Solvang. This year’s theme is A Salute to Denmark’s Flag: Celebrating 800 Years of Dannebrog (the Danish flag), which honors the 1911 establishment of the city by DanishAmericans. Activities include interactive history lessons, a historical reenactment of a Viking encampment, an ax-throwing demonstration, shopping at an Old World artisanal crafts marketplace, and, of course, an aebleskiver-eating contest; Solvang locations, solvangdanishdays.org.

September 21 In 2017, philanthropists Jack and Laura Dangermond preserved in perpetuity the largest privately owned ranch on the Gaviota Coast that protects more than 24,000 acres in Santa Barbara County. COASTAL LEGACY 2019 honors the couple for their commitment at a fundraiser with hors d’oeuvres, Oreana wines, live and silent auctions, and live music; Music Academy of the West, Santa Barbara, gaviotacoastconservancy.org.

September 21, 28, October 5, 12, 19 Craft autumnal decor at the FALL SUCCULENT-TOPPED PUMPKIN WORKSHOP. All supplies, such as pumpkins, plant cuttings, moss, and decorative items, are included in this instructor-led class as well as a tour of the on-site garden and a glass of wine. Reservations are required; Hearts of Jade, Old Town Moorpark; heartsofjade.com.

NFL SUNDAY BRUNCH

Starts Sept. 8 thru Dec. 29 Now Available at ALL Locations

Bloody Marys, Mimosas and More!

Brunch from 9:30 am - 12:00 pm

September 22 For the seventh season opener of the Chamber of the Mountain concert series, TOMER GEWIRTZMAN tickles the ivories. Audience members are invited to meet the pianist after the performance at a patio reception overlooking Topa Topa Mountain; Logan House, Beatrice Wood Center for the Arts, Ojai, chamberonthemountain.com.

Chicken & Waffles Breakfast Burritos Huevos Rancheros Breakfast Sandwiches Impossible Breakfast Tacos 30 Craft Beers

September 28–October 31 Make hay at the FALL FESTIVAL over five weekends. Launching the fun is Friends of the Farm, on September 28 and 29, in which police officers, firefighters, sheriffs, and members of the bomb squad, SWAT, and other rescue groups conduct demonstrations and show off their vehicles. Farm Country Weekend on October 5 and 6 gives play to live country and bluegrass music. Antique Tractor Weekend rolls in on October 12 and 13 with vintage tractors and a tractor parade. Western Weekend on October 19 >

10 TV's to Watch EVERY NFL Football Game

WESTLAKE VILLAGE SANTA BARBARA VENTURA 982 S Westlake Blvd.

35 State Street 494 E. Main Street www.FinneysCrafthouse.com

Insider and 20 corrals stunt ropers, a covered wagon, live music, games, rides, and races. Wrapping up the festival on October 26 and 27 is All About Pumpkins with pumpkin and gourd displays and live music from the Catterwailers and Rocky Neck Bluegrass Band; Underwood Family Farms, Moorpark, underwoodfamilyfarms.com.

OCTOBER October 5 Take a self-guided tour of remarkable structures designed by members of the American Institute of Architects Santa Barbara (AIASB).

This year’s ArchitecTours event, entitled THE ART OF ARCHITECTURE, looks at projects that express artistry. Attendees follow maps provided by either brochure or app; architects and design professionals are on hand to answer questions.

There’s also an after-party, which showcases art created by AIASB members. 805 Living is a media sponsor; Santa Barbara locations, aiasb.com.

October 11–12 The Santa Barbara Art District is always worth visiting for its collection of works by established and emerging artists. New this year is 2019 ART SANTA BARBARA, a fine arts festival that devotes a six-block area to specially curated works representing more than 15 galleries and 100-plus regional and international artists. Live painting takes place, and live music is performed throughout the weekend; Santa Barbara Art District, santabarbaraartdistrict.com.

October 12 The titles of Chris D’Elia’s television specials—Man on Fire, Incorrigible, and White Male. Black Comic.—are hardly random. Anyone who understands them is already a fan, but for those who haven’t witnessed the work of this standup comedian, those titles provide a big hint about the content of his shows. In a word, he’s outrageous. It’s high time to get acquainted with this in-demand performer, so grab a seat to see his shtick at his new show FOLLOW THE LEADER; Arlington Theatre, Santa Barbara, thearlingtontheatre.com.

October 23–24 Arcoiris means rainbow in Spanish, so expect an array of colorful sounds at the J. BALVIN ARCOIRIS TOUR. The charttopping Colombian reggaeton star was the first Latino artist to headline at both the Coachella and Lollapalooza festivals. The one-man concert includes his hits, such as “Ay Vamos,” “Ginza,” “Bobo,” and “Mi Gente”; Chumash Casino Resort, Santa Ynez, chumashcasino.com.

October 23–November 10 Based on The Adventures of Huckleberry Finn by Mark Twain, BIG RIVER: THE ADVENTURES OF HUCKLEBERRY FINN is an eight-time Tony Award winner. The

coming-of-age story follows Huck on a rollicking Mississippi River adventure as he takes off on a raft with runaway slave Jim. Along the way he deals with adversity and kindness as he meets up with iconic characters Mary Jane Wilkes, the Widow Douglas, and, of course, Tom Sawyer.

The soulful and toe-tapping score of country, pop, gospel, and bluegrass music was composed

by Roger Miller; Rubicon Theatre, Ventura, rubicontheatre.org.

FROM HALF DOME

October 26 Get in the spirit of Halloween at OLD TOWN LOMPOC TRICK OR TREAT, a ghoulish horror-day afternoon event presented by the Lompoc Valley Chamber of Commerce & Visitors Bureau. Along with face painting, carnival games, and holiday crafting, more than 30 businesses and organizations are handing out candy from their storefronts to kiddos wearing costumes; Old Town Lompoc, explorelompoc.com.

October 27 Named for her fifth and newest album, the SARA BAREILLES AMIDST THE CHAOS TOUR showcases the talents of the Grammy-, Tony-, and Emmy-award-nominated singer, songwriter, actor, and author. Her tour playlist encompasses songs she’s developed over the years with producer T Bone Burnett; Vina Robles Amphitheatre, Paso Robles, vinaroblesamphitheatre.com.

October 29 Classically trained yet exhibiting groundbreaking choreography, the ASPEN SANTA FE BALLET presents a bold interpretive vision of what precise movement can convey. Attend the preconcert lecture to hear the backstory about the company, and then watch them in action in a European- and American-influenced dance show; Cal Poly San Luis Obispo, calpolyarts.org.

Show Your Support

TO FULL BODY

Fun and fundraising go hand-inhand at these local events.

SEPTEMBER

At Yosemite National Park and nearby Tenaya Lodge, there’s something for

September 13–15 It’s a breeze: A 1.2-mile swim, 56-mile bike ride, and 13.1-mile run comprise the NAUTICA MILE TRIATHLON. Competitors from all over the world, along with celebrities, corporate teams, pro athletes, and challenged athletes swim parallel to Zuma Beach, bike on Malibu’s rolling hills and through Ventura County farmlands, and finish with a flat spectator-friendly run along the Pacific Ocean. Presented by Bank of America Merrill Lynch, the race supports Children’s Hospital Los Angeles; Zuma Beach, Malibu, nauticamalibutri.com.

everyone. And now there’s even more to explore. Venture into the outdoors

September 14 “Believe” is the theme for this year’s STAND UP FOR KIDS GALA DINNER & AUCTION hosted by the Boys & Girls Clubs of Greater Conejo Valley (BGCGCV). The fundraiser honors longtime supporters Cal and Marje Johnston and showcases the organization’s programs and services. Guests are invited to enjoy an interactive exhibit and experiential journey into the BGCGCV clubhouses, which highlight key programs and staff members; Four Seasons Hotel Westlake Village, bgcconejo.org.

using promo code: 805SAVE.

September 21 The Safety Around Water and Find My Genius programs in Conejo Valley, Simi Valley, and Moorpark are provided by the Southeast >

in style at the new Explorer Cabins at Tenaya Lodge. The two-bedroom cabin offers an immerse experience in the Sierra wilderness that includes all the resort amenities of Tenaya Lodge.

Whether it’s outdoor adventure or indoor relaxation – this mountain escape is like no other. Call 877-313-2711 or visit TenayaLodge.com. Save 15%

Offer valid September 2, 2019 – November 21, 2019. Blackout dates apply. Offer is based on availability, restrictions and minimum length of stay may apply. Not available with any other offer or promotion. Must use promo code at the time of booking.

GET RIGHT WITH YOUR LINES

Insider Ventura County YMCA. Help keep those programs active by attending the third annual SOUTHEAST VENTURA COUNTY YMCA JOEL AND FRANCES McCREA MEMORIAL AWARD GALA. The

evening affair features gourmet cuisine, a live band, and a silent auction; Four Seasons Hotel Westlake Village; sevymca.org.

September 21 The TOPA MOUNTAIN MUSIC FEST goes all-out when it comes to banding together topnotch musicians to raise funds for the Glioblastoma Foundation and Stand Up to Cancer. Expect nonstop Americana, blues, and soul performances from Brett Dennen, Marc Broussard, the Mother Hips, Reverend Tall Tree, Timmy Curran Band with Lee Koch, Bryan Titus Trio with the Brambles, Tom Freund, and Quincy Coleman with Shane Alexander. The all-ages family event also offers games, a pie-eating contest, food trucks, and alcoholic libations; Libbey Bowl, Ojai, topamountainmusicfest.org.

September 26 Don those denims and get ready to line dance down an actual denim carpet at the BLUE JEAN BALL to support Food Share of Ventura County. It’s a heckuva hoedown with a celebrity chef reception, unlimited gourmet grub tastings and whistle whetters, silent auctions, and live entertainment; Walnut Grove at Tierra Rejada Farms, Moorpark, foodshare.com.

September 28 Hey, who’s inspecting Fido’s tail? Secret roving judging takes place at WAG ’N WALK, a 3-mile charity walk and dog competition to benefit Animal Rescue Volunteers, a nonprofit organization dedicated to the welfare of abandoned and abused animals.

Activities include a silent auction, a DJ, a guessthe-song contest, and best of all, a chance to take home another dog at the on-site adoption booth; Rancho Simi Community Duck Park amphitheater, Simi Valley, arvsimi.org.

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OCTOBER October 10 The Conejo Valley Kiwanis pulls out all the stops at CONEJO UNCORKED, the organization’s fourth annual fundraiser. The adults-only evening soiree packs in premium wine tastings, gourmet foods, live music, and a silent auction with chances to bid on weekend vacations, spa services, handmade arts, apparel, photography, jewelry, and a six-day African safari. Proceeds benefit the Kiwanis Club of Conejo Valley Foundation; Los Robles Gardens, Thousand Oaks, conejouncorked.com.

October 11–13 Participate in an art event that’s chalk-full of fun, when LOMPOC CHALKS presents works created in the limestone medium. Artists show off their masterpieces at the outdoor festival, which has performing artists, art vendors, food trucks, live entertainment, hayrides, mural tours, theater tours, and a wine and beer tent.

Anyone can create their own drawing—large and small squares are available for purchase.

Proceeds benefit the Lompoc Theatre Project; Old Town Lompoc, lompoctheatre.org.

October 19 Make like a flapper, gangster, or any palooka from the 1920s and use the code words “sassy seniors” to gain entrance to a speakeasy at the ULTIMATE DINING EXPERIENCE presented by Senior Concerns. Experience special cocktails such as the signature Bathtub Gin Ricky, food and wine pairings, silent and live auctions, and Capone’s Hideaway, which holds a stash of auction items.

Honored are Philanthropists of the Year Keets and Hugh Cassar; Hyatt Regency Westlake, Westlake Village, seniorconcerns.org.

October 21 Surf’s up, so get on board for fun and fundraising at the MALIBU ANGIOMA ALLIANCE WALK. The community stroll is intended to raise awareness and money for those affected by cerebral cavernous malformations, which can cause strokes and seizures in children and adults.

Currently brain surgery is the only treatment for this condition. Join caring community members at this family-friendly event with bingo, limbo, raffles, an obstacle course for kids, and refreshments; Zuma Beach, Malibu, angioma.org.

Photo courtesy of Olio e Limone and Kevin Steele / kevsteele.com

Photo courtesy of Olio e Limone Ristorante and Max Lau

Worth a Drive Venture just outside the 805 for these choice events.

Through March 15, 2020 Cars are the stars at HOLLYWOOD DREAM MACHINES: VEHICLES OF SCIENCE FICTION AND FANTASY, an exhibition

of more than 40 iconic automobiles and other vehicles, along with costumes, props, concept artwork, and original blueprints from classic and modern-day films and video games; Petersen Automotive Museum, Los Angeles, petersen.org.

Give Back

Photos courtesy of Olio Crudo Bar and Gary Moss /garymossphotography.com

Whatever your interests, there’s a volunteer opportunity just right for you.

The YARROW FAMILY YMCA in Westlake Village is a unique gathering place where community members of all ages, interests, and abilities can connect through programs that encourage healthy living, spiritual development, and social responsibility. Help support the new complex, in its final phase of construction, by purchasing a raffle ticket. Act now because some early bird drawings have already taken place. There’s still time to win an Apple Watch on September 6 and $1,000 cash on September 21. Winners are automatically reentered in the October 18 drawing for a chance to nab the grand prize: a 2020 Jeep Gladiator donated by Shaver Automotive Group. Tickets are $100, and only 1,200 are available; sevymca.org/yjeep.  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 insider@805living.com.

Please submit your request no later than 14 weeks prior to the issue in which you’d like the information to appear.

Photos courtesy of Olio Pizzeria® and Kevin Steele / kevsteele.com

OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21

| Santa Barbara, CA 93101 | 805.899.2699

Faces in the Crowd

By Victoria Woodard Harvey

Eric W. Spivey

C

arrying on the legacy of the late American culinary icon Julia Child takes a special advocate, one who understands how she would continue to educate and encourage others to live well through the joys of cooking. Child found her champion in Eric W. Spivey, bequeathing him the role of chairman of The Julia Child Foundation for Gastronomy and the Culinary Arts in 2004. “She gave me the great gift to be a part of maintaining her legacy and reigniting my desire to do something food and wine related,” says Spivey, who runs the nonprofit organization, which is based in Santa Barbara, a place Child loved.

The two met at an American Institute

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of Wine & Food event in the 1980s, when Spivey, who’d grown up in Northern California, was attending UC Santa Barbara while also fostering a fascination with the winemaking industry. At the time, the Santa Barbara appellation was still in its nascency, and the ever-enterprising Spivey recalls storing wine in his college dorm room, holding a job at a wine store in town, and writing his senior thesis on the economics of small wineries. His thesis advisor was winemaker Richard Sanford, for whom Spivey and his wife, Cynthia, would later name their first son, Sanford, and who remains a lifelong friend.

After years working as a CEO for companies in Mexico and Australia, Spivey had attained both an international

technology career and a family before returning to the place he’d first met Child.

The year was 2000, the same year Child returned from Cambridge, Massachusetts, to live full time in Montecito, and a very special friendship developed. Spivey became Child’s sidekick, the one she’d call on the phone when she had a hankering for a hot dog lunch at Costco or a burger from In-N-Out. The two shared the same birthday in August, which meant side-byside cakes at family parties in Sandyland Cove, the Carpinteria beach Child frequented as a young girl from Pasadena.

A bag of fresh oysters sent to Child became a shucking lesson for the Spivey kids in their own kitchen, Child’s favorite place in their hillside home. >

COURTESY OF ERIC W. SPIVEY`

THE CHAIRMAN OF THE JULIA CHILD FOUNDATION FOR GASTRONOMY AND THE CULINARY ARTS KEEPS THE LEGACY OF THE LATE, LEGENDARY COOK ALIVE.

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“What Julia did better than anybody ever was allowing a fearless nature in the kitchen to prepare and make mistakes,” says Spivey.

“What Julia did better than anybody ever was allowing a fearless nature in the kitchen to prepare and make mistakes,” says Spivey, who was often struck by her graciousness.

“The thing I loved about Julia is that she was so inquisitive about others,” he says, recalling times she casually walked back into restaurant kitchens to chat amiably with chefs, line cooks, and dishwashers.

Since her passing in 2004, The Julia Child Foundation has distributed more than $2 million in grants to support culinary history research, food literacy programs, scholarships for professional culinary training, and internships in food writing. In 2015 it presented the first Julia Child Award in a partnership forged by Spivey with the Smithsonian’s National Museum of American History, an institution Child revered. This November, the 2019 Julia Child Award will honor chef, restaurateur, and humanitarian José Andrés, who is to be joined by past award recipients Jacques Pépin, Rick Bayless, Danny Meyer, Mary Sue Milliken, and Susan Feniger at a fundraising gala supporting the museum’s food history program.

The foundation’s most ambitious project is yet to come with the inaugural Santa Barbara Culinary Experience, a special event at locations throughout the city scheduled for March 13, 14, and 15, 2020. Programs allow participants of all ages to experience the city with guide maps of Child’s favorite spots, farmers’ and fish market shopping tours, cooking and eating opportunities with special guests, science exhibits on the nutrition of food, cocktail events inspired by Julia’s husband, Paul Child, wine tours, and more.

“This is one of only two events in the world endorsed by the foundation,” says Spivey, who sees the event as a way for future generations to remember Child and to bring global attention to the culinary highlights of Santa Barbara. “We understand the precious nature of being able to call Julia one of our own.” 

Local Voices

By Nancy Ransohoff

Dining Guidance

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MICHELIN-RECOGNIZED CHEFS SHARE THEIR FAVORITE 805-AREA EATS.

he inaugural Michelin Guide California (guide.michelin.com), the first statewide version of the guide in the country, was recently released. Although no stars were awarded to 805area eateries, 12 Santa Barbara County restaurants (along with Smithy’s Kitchen + Bar, which has since closed) received recognition: The Plate designates restaurants that serve good food; Bib Gourmand is awarded to restaurants that serve exceptionally good food at moderate prices. We asked the chefs at these establishments to dish on where and what they like to eat in their rare spare time.

I haven’t had a bad dish at Via Maestra 42 (viamaestra42.com) [in Santa Barbara]. From the service to the ingredients they use, I don’t think you can beat it. If you haven’t been before, order the Ravioli di Tartufo. You won’t regret it.

—Tyler Peek

—Johan Denizot

executive chef Belmond El Encanto Santa Barbara belmond.com Michelin Guide Designation: The Plate

I don’t have a chance to try other places much, but I like the flavorful pastas at Ca’Dario (cadariorestaurants.com), which is right near my restaurant.

—Yoichi Kawabata

owner and chef Yoichi’s Santa Barbara yoichis.com Michelin Guide Designation: The Plate

My favorite local restaurant would have to be Santa Barbara Shellfish Company (shellfishco.com). To me, it embodies exactly what I want when I think of dining in Santa Barbara: sitting on the pier with a view of the ocean and cracking open fresh steamed, local crab. It’s fun, delicious, and getting your hands messy is not only accepted, it’s the expectation.

—Blake Silberman

sous-chef Blackbird, Hotel Californian Santa Barbara hotelcalifornian.com Michelin Guide Designation: The Plate

DENIZOT: BARON SPAFFORD

co-founder and head chef Sama Sama Kitchen Santa Barbara samasamakitchen.com Michelin Guide Designation: Bib Gourmand

I bring my daughters often to Via Maestra 42 (viamaestra42.com) restaurant and deli in Santa Barbara for Linguine Con Vongole and gelato (their favorite). I am from France but my mom’s side is from northern Italy. It feels like Italy inside the restaurant, with the decor, cold cuts, cheeses, dry goods, panettone, and the pictures on the walls.

Owner Renato Mosio makes you feel at home and really brings out the Italian tradition of hospitality.

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Local Voices

I like the Gold Shot at Arigato Sushi (arigatosb. com) in Santa Barbara. You can taste the freshness of local products and the mix of flavors between the uni and the quail egg.

—Ricardo Garcia

executive chef Los Agaves Restaurant Santa Barbara los-agaves.com Michelin Guide Designation: The Plate

My go-to restaurant is a sushi restaurant called Anaba in Oxnard. I go for the crunchy garlic tuna belly. It’s so good.

—Matthew Johnson

executive chef The Stonehouse San Ysidro Ranch Montecito sanysidroranch.com Michelin Guide Designation: The Plate

—Jason Paluska

executive chef The Lark Santa Barbara thelarksb.com Michelin Guide Designation: The Plate

The mie goreng is a noodle bowl that is a super-umami experience at Sama Sama Kitchen (samasamakitchen. com) in Santa Barbara.

—Greg Arnold

executive chef Mesa Verde Restaurant Santa Barbara mesaverderestaurant.com Michelin Guide Designation: Bib Gourmand

—Jose De Jesus (JJ) Guerrero

executive chef First & Oak Mirabelle Inn Solvang firstandoak.com Michelin Guide Designation: The Plate

At Corazon Cocina (corazoncocinasb.com) [in the Santa Barbara Public Market], you can get the highest-quality Mexican food in town for a very reasonable price, with no frills. They perfectly balance the standards and creativity of a more upscale restaurant with the convenience of a fast-casual [place]. The Ensenada taco has light, crispy beer-battered cod topped with fresh cabbage, a raw salsa, chipotle mayo, and homemade corn tortilla. I think I could eat this fish taco every day.

SEPTEMBER 2019 / 805LIVING.COM

Every five or six months I can visit a place. I recently went to Brophy Bros. (brophybros.com) at the Santa Barbara Harbor and had a hamburger. It was very satisfying, with an appealing presentation.

—Isidoro Gonzalez

owner and chef La Super-Rica Taqueria Santa Barbara facebook.com/ lasuperricataqueria Michelin Guide Designation: The Plate

—Julian Martinez

owner and chef Barbareño Santa Barbara barbareno.com Michelin Guide Designation: The Plate

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My favorite place to go out to eat is the Hitching Post II (hitchingpost2.com) in Buellton. The food is on point and the staff is very friendly and well trained.

My go-to dish is the burger on burger nights. Their burger is one of the best I’ve had in town. They use all the trimmings of their different cuts of steaks and grind it together to create a juicy delicious monster. 

Note: Bella Vista at Four Seasons Resort The Biltmore Santa Barbara (fourseasons.com) received Michelin recognition under executive chef Marco Fossati, who recently relocated. Stay tuned for the announcement of the resort’s new executive chef.

PALUSKA: MACDUFF EVERTON; ARNOLD: JOHN VAN PAMER; GONZALEZ: PAUL CLICK; GUERRERO: JAVIER RAMIREZ

The Spoon Trade (thespoontrade.com) in Grover Beach is laid-back and inviting with an epic menu that changes all the time. I love the beef tartare they do there that is served with their sourdough.

It’s baked at their bakery across the street, which is killer. Also, the husband and wife team, Jacob and Brooke Town, are superrad people and I was lucky enough to learn from them as colleagues back in San Francisco.

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Upgrades

Kitchen Camaraderie

CREATE A WELCOMING VIBE IN THE HEART OF THE HOME FOR COLLABORATIVE MEAL-MAKING.

By Frances Ryan “Carson” counter stool ($698), “Samara” abaca rug ($1,498 to $3,998), “Claremont” triple-bulb brass pendant ($698); Serena & Lily at Palisades Village, Pacific Palisades, serenaandlily.com.

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Upgrades 3 1 2

1. Viking “Tuscany” dual-fuel sixburner range ($16,799 for 48-inch); WDC Kitchen & Bath Center, Agoura Hills, Moorpark, Oxnard, and Santa Barbara; wdcappliances.com.

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2. Thermador under-counter “Wine Reserve” refrigerator with glass door ($3,399 for 24-inch); Ferguson, Santa Barbara, San Luis Obispo, and Woodland Hills; ferguson.com.

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3. “Harmon” lacquered, burnishedbrass pendant ($689 for 19-inch); RH at The Promenade at Westlake, Westlake Village, and Santa Barbara; rh.com.

4. Thermador 24-inch built-in fully automatic coffee machine ($3,699), 24-inch “Glass Care Center” dishwasher ($2,399), 24-inch professional under-counter doubledrawer refrigerator-freezer ($2,399), and 30-inch built-in “MicroDrawer” microwave ($1,799); Ferguson, Santa Barbara, San Luis Obispo, and Woodland Hills; ferguson.com.

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5. “Three Stripe” natural fiber doormat ($25); Pottery Barn at The Oaks, Thousand Oaks, La Cumbre Plaza Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park; potterybarn.com.

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6. LiLi Cement Tiles “Rete Hexagon Collection” ($16 per square foot); Tileco, Ventura, Santa Barbara, Santa Maria, and San Luis Obispo; tilecodist.com.

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7. “Adra” vase ($50); Crate and Barrel at The Village at Westfield Topanga, Woodland Hills, crateandbarrel.com.

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8. Azur Reserve “St. Tropez” European oak flooring with organic UV oiled finish ($8 per square foot); Conejo Hardwoods, Westlake Village, conejohardwoods.com.

9. “Carson” counter stool ($698); Serena & Lily at Palisades Village, Pacific Palisades, serenaandlily.com.

10. Emtek “Mod Hex” knob in polished nickel (price upon request); Agoura Sash & Door, Westlake Village, agourasash.com.

11. American Standard “Beale MeasureFill Touch” pull-down kitchen faucet in polished chrome ($645– $806); WDC Kitchen & Bath Center, Agoura Hills, Moorpark, Oxnard, Santa Barbara; wdcappliances.com. 

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BARSTOOL COURTESY OF SERENA & LILY; VASE COURTESY OF CRATE AND BARREL

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©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.

LAURA DRAMMER To p 1 % o f B H H S A g e n t s W o r l d w i d e

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Good Deeds

By Mark Langton

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Ganna Walska Lotusland

Ganna Walska Lotusland (lotusland.org) in Montecito provides a peaceful respite from the outside world and contains some of the most beautiful, exotic, and unique examples of international foliage. To celebrate the grand reopening of its Japanese Garden, which underwent a three-year, $6 million renovation, the estate held a ribboncutting ceremony in June.

Based on Lotusland’s founder Ganna Walska and designer Frank Fujii’s vision, the garden features a large central pond and pathways that meander through native Japanese plants and trees. Japanese artwork is on display, and benches carved out of sandstone boulders collected from the January 2018 Montecito debris flow commemorate the community’s resilience.

Reservations are required for public tours, and memberships are available.

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To see more photos from this event, visit 805living.com.

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1. Leslie Schneidermann, Caroline Thompson 2. Evelina Pivavarava, Setenay Osman, Nati Smith, Belle Hahn 3. Hania Tallmadge 4. Oz Arconian, Winnie Dunbar 5. Lady Leslie Ridley-Tree, David Lacy 6. Joseph Marek, John Bernatz 7. Suzanne Mathews, Brie Katz 8. Kim Thomas, Jennie Grube 9. Rick and Sheila Vitelle 10. David and Judy Jones 11. Heather and Jim Rosenfield 12. John and Connie Pearcy Photographs by Stefanie Keenan

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The Chase Restaurant Santa Barbara’s best Italian food since 1979

Vegan options including Holy Vegan Italian Lasagna, winner of “Best Entrée” in the 2019 Santa Barbara Vegan Chef Challenge.

]

Join Us for a Great Santa Barbara Tradition USA Today Top 10 Most Romantic Santa Barbara Restaurant WE PROUDLY SERVE HUNGRY PLANET PREMIUM PLANT-BASED MEAT PRODUCTS AND GLUTEN-FREE PASTA!

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Good Deeds

By Mark Langton

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Ventura County Sheriff’s Foundation

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In mid-July, the Ventura County Sheriff’s Foundation (vcsheriffsfoundation.org) held its Farm to Table Gourmet Event to benefit Ventura County Sheriff’s Office (VCSO) divisions, such as the SWAT team and bomb squad. Opolo Winery provided wine tastings, and Plated Events chef Jason Collis prepared the menu using ingredients provided by several local farms. The Ventura County Sheriff’s Foundation is a nonprofit organization run independently of the VCSO, and its primary objectives are to support the VCSO and its programs and to build community partnerships to enhance public safety in Ventura County.

1. Joe Mantegna, Bill Ayub 2. Christina Conley, Krista Nowak 3. Mike Powers, Carl Wesley 4. Pattie Braga, Matt Blunt, Jacqui and Jon Irwin, Brian Sullivan 5. Brian McGrath, Crystal Stratton 6. Katie Kauffman, Jim Allison, Joe Markiewicz 7. Clint Garman, Husam Hishmeh 8. Jeff Baum, David Alpern, Alan Cohen, Jordan Lippel, Shaun MacDonald, Clifford Zone 9. Marlene Dean, Barbara Cornwall, Chantal Margottin 10. Ron Polanski, Geoff Dean 11. Russ Cornwall, John Gress, Rebecca Hanson Photographs by Mark Langton

To see more photos from this event, visit 805living.com.

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Food, wine, and friends come together to celebrate the natural bounty of Folded Hills.

BY JOAN TAPPER PHOTOGRAPHS BY GARY MOSS

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Members of the Folded Hills team gather outside the new Estate Tasting Room at the Homestead. On the agenda: a casual dinner paired with the vineyard’s wines.

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Andy Busch remembers clearly when he got his first look at Folded Hills Ranch. It was 2004, and Extensive testing of the terroir and the microclimate suggested he and his wife, Kim, had been living in the Santa Barbara Rhône grapes—grenache, syrah, and a few whites. “Ruben area for a couple of years. They were in the market for a ranch Solorzano is our farmer,” he adds. “He’s a grape whisperer with property, a place where they and their four children could 30 years’ experience. The grapes are organically grown, and we have animals and open space. His real estate agent had shown follow the biodynamic calendar as much as we can. The vines him about 50 possibilities without success. “But when I came are very closely planted, and the competition adds strength through the gates,” Andy says of his entrance into the property and flavor to the grapes.” that would later become his, “I looked around and said, They also needed a winemaker who specialized in these ‘This is it.’ I went home that night and mentioned it to Kim varietals. Angela Osborne, the New Zealand–born founder of but underplayed it. The next day Kim and I came back.” Her A Tribute to Grace Wine Company, turned out to be a perfect reaction was as swift and positive as his. “We went up and saw fit. “This is a heart project for us,” says Kim, the houses, which were in terrible disrepair,” “and Angela has the same attitude.”

Andy says. “We knew it would be a project, “What [Kim and Andy] have done feels but we would make it our home. We wanted MENU like it’s always been there,” says Osborne. to bring it back to its heyday, and we’ve been HORS D’OEUVRES The limited amount of acreage is, she adds, “a carefully stewarding it.”

Goat Cheese conscious way to respect the ecosystem.” The Kim notes that the name Folded Hills With Pistachio Pesto choice of grapes allows her to make a dozen reflects the look of the slopes on the wines, including a couple of blends. “I love property, which is located a few miles south Folded Hills August grenache,” she says, “but there’s this alchemy of Buellton, bordering the Alisal Guest White Wine when you find varietals that dance well Ranch & Resort and the Los Padres National F I R S T CO U R S E together.” Coming in November is a sparkling Forest. The project has evolved over the Farmers’ Market Stone-Fruit rosé that will be offered to wine club memlast 15 years and is now a working ranch of Salad With Shepherd bers. “It’s picked earlier and direct pressed 600 acres, with a cattle operation tended, Farms Greens in a totally different process than still wine,” she says, by “full-on cowboys.” Organic row Folded Hills Grant Grenache says Osborne. “To do it locally is amazing.” crops are grown by Santa Barbara Certified The ranch provides the casual outdoor Farmers’ Market cofounder Tom Shepherd, ENTRÉE setting for the kind of entertaining the family and a pond is stocked with fish. Among Macadamia-Crusted Salmon prefers—a crawfish boil at the pond, an the assortment of animals at the ranch are With Rainbow Slaw Argentine-style barbecue, harvest dinners, Sicilian donkeys, KuneKune pigs, heritage and charity events. Even a Folded Hills team chickens, peacocks, a zebra, a camel, and Zucchini Coins meeting becomes a lively occasion when several horses including two Clydesdales, With Meyer Lemon Rind paired with a meal outside the tasting room. whose presence recalls the Busch family Folded Hills Estate For a recent meeting a dinner was beer-brewing business and the fact that White Wine prepared by executive chef Mark Gonzales, a Andy himself once managed Grant’s Farm Busch family cook for 17 years. Gonzales and in St. Louis, Missouri, the first iteration of DESSERT Kim usually work out their menus together, Busch Gardens theme parks.

Chocolate Pavlova With Local drawing on what’s local. “Organic, fresh, A 15-acre vineyard of Rhône varietal Raspberries and Fresh healthy,” says Kim, “he can do it all.” grapes on the property serves as the Whipped Cream “My cooking style is simple,” says foundation of the couples’ latest venture, Folded Hills Whole Gonzales. “You start with great ingredients.

Folded Hills boutique wines, and visitors Cluster Carbonic We’re fortunate to have Tom [Shepherd] as are welcome to sample the vintages at an ally and all the Santa Barbara purveyors.” the inviting new Estate Tasting Room at The team dinner featured a goat cheese the Homestead, a beautiful renovation appetizer, zucchini coins, a stone fruit salad on Shepherd of a farmhouse on a contiguous piece of land the Busches Farms greens, and a macadamia-crusted salmon on colorful purchased to expand the ranch in 2011. When they discovered rainbow slaw. Dessert was a version of a Pavlova that included the parcel had supported a vineyard in pre-Prohibition raspberries from the farm next door. days and that the former owners had once made wine in the Beyond the dishes, though, is the underlying pleasure basement, Andy and Kim thought perhaps they could plant of gathering—for work and play—over food and wine. grapes as well.

Entertaining is really “about sharing this place,” says Andy. “It “I was a beer guy,” says Andy. “We didn’t consider wines gives me a heartfelt feeling to share the fruits of the farm with initially, but the land called to us. It was compelling to recreate guests and friends.”  the vineyard, and we would grow what the land called for.”

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A typical day at the ranch (clockwise from left): Andy and Kim Busch bring a few bottles out to the tasting room patio; colorful heritage fowl roost nearby; winemaker Angela Osborne pauses amid the grapevines; a few of the ranch’s equine inhabitants collect in the shade.

Farmers’ Market StoneFruit Salad With Shepherd Farms Greens Goat Cheese With Pistachio Pesto Dinner is served (clockwise from above): A peacock prowls the grounds beyond the outdoor dining table; Andy Busch pours a glass for Ken Pruett, Folded Hills’ wine steward, as chef Mark Gonzales’ wife, Becki, looks on; an appetizer of goat cheese and pistachio pesto strikes a deliciously rustic note. Gonzales (opposite) serves up the entrée.

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Macadamia-Crusted Salmon With Rainbow Slaw

Goat Cheese With Pistachio Pesto

The presentation of this serve-yourself starter should look pretty but messy and not overthought. Pita, thick crackers, carrots, or celery—whatever you like—can be substituted for the baguette. The pesto is also wonderful on chicken or grilled fish and will keep in the refrigerator for up to 3 days.

Serves 8 1 11-ounce log of goat cheese French baguette ¾ cup extra-virgin olive oil PESTO ½ cup roasted, salted, shelled pistachios ½ heaping cup organic golden raisins 1 cup fresh basil leaves, tightly packed ¼–½ cup high-quality olive oil

Preheat oven to 350°F. Allow goat cheese to come to room temperature. Cut the baguette into slices on the diagonal. Brush both sides of bread slices with olive oil and arrange them on baking sheets. Bake 15 to 20 minutes. Set aside to cool.

To make pesto: In a food processor, pulse pistachios and raisins until pistachios are the size of peas. Add basil and pulse 10 more times. Continue to pulse, adding ¼ cup olive oil in a slow stream to achieve a loose, rough paste. If you prefer a looser texture, add more olive oil.

To serve: Add 1 or 2 tablespoons of goat cheese to a clear medium-size jam jar or glass bowl, followed by 1 or 2 tablespoons of pesto.

Continue, alternating layers, until all the cheese is used. Top with 1 heaping tablespoon of the pesto and a drizzle of olive oil. Serve with toasted baguette slices.

Macadamia-Crusted Salmon With Rainbow Slaw

To make the salmon: In a food processor chop macadamia nuts into pea-size pieces. Transfer to a shallow bowl. In another shallow bowl, whisk the egg. Spoon flour onto a small plate. Press the top of each salmon piece into flour to coat lightly, then dip each in egg. Evenly coat the top of each piece of salmon with macadamia nuts, pressing them into the flesh.

In a large nonstick sauté pan, heat olive oil and cook salmon, macadamia nut– side down, for approximately 2 minutes until lightly browned. Watch closely so the nuts don’t burn. With a spatula, turn salmon over and cook for approximately 3 more minutes. Transfer salmon to a baking sheet and set aside. ​To make slaw dressing: In a medium bowl, whisk all ingredients together until combined. ​To prepare slaw: In a large bowl, combine all ingredients. Drizzle dressing over slaw and toss until lightly coated. Reserve remaining dressing to finish the salmon. ​To serve, place slaw on a large platter and top with salmon. Lightly drizzle dressing over salmon.

Farmers’ Market StoneFruit Salad With Shepherd Farms Greens

Serves 8 ​CANDIED WALNUTS (optional) 1 egg white ⅛ cup sugar ½ teaspoon cinnamon ½ teaspoon salt 2 cups whole walnuts

Serves 8 SALMON 1½ cups salted, roasted macadamia nuts 1 egg 2 tablespoons flour 3 pounds wild-caught Santa Barbara salmon cut into eight 2-inch pieces 2 tablespoons olive oil

BALSAMIC VINAIGRETTE 2 tablespoons Dijon mustard 3 tablespoons Champagne vinegar 4 tablespoons balsamic vinegar 3 cloves of garlic, minced 1 shallot, minced 1 cup olive oil Salt and pepper

SLAW DRESSING 1 10-ounce jar of sweet chili sauce ¼ cup white wine vinegar 2 tablespoons sesame oil 2 tablespoons black sesame seeds 2 tablespoons low-sodium soy sauce

SALAD 6 cups of Tom Shepherd Farms mixed greens, or other mixed greens 2 apricots, pitted and thinly sliced 2 peaches or plums, pitted and thinly sliced 1 Bosc pear, cored and thinly sliced 1 cup pomegranate seeds ½ fennel bulb, trimmed and shaved 2 ounces feta cheese, crumbled, optional Candied walnuts, roughly chopped

To make Candied Walnuts (if desired): Preheat the oven to 350°F. In a medium

SLAW ½ cup peeled, diced jicama 1 red pepper, julienned 2 watermelon radishes, sliced and quartered 3 scallions, trimmed and chopped 2 mangos, peeled, pitted, and julienned

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½ medium head of red cabbage, thinly sliced ½ medium head of green cabbage, thinly sliced 3 tablespoons fresh, chopped cilantro

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bowl, beat egg white. Stir in dry ingredients, then add walnuts and mix to coat evenly.

Line a baking sheet with parchment paper and spread nuts evenly on top. Bake for approximately 15 minutes turning midway through, until nuts are lightly browned. ​To make Balsamic Vinaigrette: In a medium bowl, blend mustard, vinegars, garlic, and shallot until combined. Drizzle in olive oil, whisking until thoroughly combined. Whisk in salt and pepper to taste. ​To assemble salad: In a large bowl, combine greens, sliced fruit, pomegranate seeds, and fennel. Toss lightly. Sprinkle with feta cheese and, if desired, walnuts, on top.

Serve with dressing on the side.

Chocolate Pavlova With Local Raspberries and Fresh Whipped Cream Serves 8 MERINGUE 6 large egg whites, room temperature 2 cups superfine sugar 3 tablespoons unsweetened cocoa powder, sifted 1 teaspoon raspberry vinegar or red wine vinegar 2 ounces top-quality dark (bittersweet) chocolate, finely chopped TOPPINGS 2 cups heavy cream 4 cups raspberries 1–2 ounces dark chocolate, coarsely grated into small curls Preheat oven to 350°F. Line a baking tray with parchment paper.

In the bowl of a stand mixer, beat egg whites until soft, shiny peaks form, adding 1 tablespoonful of sugar at a time until a stiff, shiny meringue forms. Remove bowl from mixer.

Sprinkle in cocoa powder, raspberry or red wine vinegar, and chopped chocolate. With a rubber spatula, gently fold additions into the meringue until cocoa powder is thoroughly mixed in.

Mound meringue on parchment paper–lined baking sheet. Using a spatula, shape it into a thick fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven and immediately reduce oven temperature to 300°F. Bake 1 to 1¼ hours.

When done, the baked meringue should look crisp and dry on the top and sides but feel squishy and may cave in a bit in the middle.

Turn oven off and open door slightly to let meringue cool completely. Baked meringue can be prepared a day in advance and kept in a cool, dry place.

To serve, slide cooled meringue onto a large serving plate. Whip cream until thick but still soft and spoon it on top of the meringue.

Top whipped cream with raspberries. Lightly sprinkle grated chocolate over raspberries. Cut Pavlova into slices and serve. 

Glistening in the late-day sun, a glass of Folded Hills wine reflects intangibles like terroir and the winemaker’s art.

Reaping the land’s rewards (clockwise from bottom left): In a Folded Hills field, Tom Shepherd picks a melon before a farmers’ market foray; executive assistant Courtney Payne and Nick Busch savor a glass of red after a day’s work; the Gonazaleses enjoy the chef’s cuisine; the team toasts ranch life. Dessert (opposite) epitomizes the slogan “fresh, seasonal, local.”

Setting the Scene Block-printed Camel Sunburst tablecloth and Camel Tessellate napkins by Josie Ford, who grew up in Santa Barbara and is now designer and owner of Los Angeles–based Studio Ford (studio-ford. com). Floral centerpiece by Ella & Louie Floral Studio in Buellton (ellaandlouie.com).

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Chocolate Pavlova With Local Raspberries and Fresh Whipped Cream

SOMMELIER Q & A

WineWisdom Local experts share their insider knowledge.

Wine has become synonymous with the Central Coast—but that doesn’t necessarily mean it’s easy to navigate the plethora of local producers, not to mention the bottles that find their way here from distant vineyards. Luckily, there’s never a shortage of skilled vino veterans, like those here, ready to offer some purchasing pointers.

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© BONNIN STUDIO/STOCKSY UNITED; (OPPOSITE) VINES: © GILLIAN VANN/STOCKSY UNITED

BY LESLIE DINABERG

Paolo Barbieri

owner, winemaker Barbieri Wine Company Los Olivos barbieriwines.com Master Sommelier Paolo Barbieri was born in Parma, Italy, and spent more than 30 years working in the restaurant business, managing numerous world-class wine lists in Europe and later in the United States. With the help of longtime friend and winemaker Joey Tensley, Barbieri started Barbieri Wine Company, producing 375 cases in 2005 from Colson Canyon Vineyard in Santa Maria Valley.

Co-owner and assistant winemaker Erin Kempe joined the business in 2007, and today the couple, now married, produce single vineyard wines and some blends under the Barbieri and Kempe wine labels.

What are some of the best local wine buys for people on a budget?

Some of the local rosés together with European whites like albarino, vermentino. Also gamay and grenache represent good values.

If money were no object, which wines from this area would you recommend?

Even though Santa Rita Hills gets the most attention for the pinot noirs and chardonnays, I think Rhône varietals, especially syrah and grenache, are very high-quality options.

What’s the most surprisingly good wine and food combination you’ve tried recently?

Saumur-Champigny, which is a cabernet franc from [France’s] Loire Valley, paired with foie gras and roasted potatoes, black truffles, and pancetta.

FOR MORE SOMMELIERRECOMMENDED BUDGET-FRIENDLY WINE BUYS, GO TO 805LIVING.COM. SEPTEMBER 2019 / 805LIVING.COM

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SOMMELIER Q & A

Koen Masschelein director of food and beverage, certified sommelier Four Seasons Hotel Westlake Village fourseasons.com/ westlakevillage Koen Masschelein previously held the position of director of food and beverage at Four Seasons Sydney, Australia. His career in the international hospitality industry has also taken him to Manila, Singapore, Beijing, Abu Dhabi, New York, and Paris.

What local chefs are using wine in interesting ways?

Not enough. I feel like the focus in the area is more on the rise of craft breweries and beers than on wine, but it is growing. With the increasing number of good eateries, more wine comes into play as well. There remains a lot to be said about the local Malibu wine scene—which does not get enough attention—growing year after year, and they definitely deserve it. Our own chefs here at Coin & Candor, Jose Fernandez and Jesus Medina, really do appreciate a good wine pairing, so we’re off to a good start.

What local wines or winemakers are you most excited about right now?

Villa Creek is one out of Paso Robles. I also came across an Aja Vineyards 2012 Shiraz recently and was blown away by the quality of that wine. We’ll have it on pour by the glass very soon here at the hotel.

What are people from Old World wine regions most surprised to learn about wines from the Central Coast?

The fact that there are so many wineries here. Very little of it makes it out, practically none overseas, so you get to see, taste, and try very little of it until you are in the 805 area. But as always, it’s the people that make the wine and we have a bunch of really passionate and energetic people here, so when you get to try some of the individual growers, people are convinced of the quality and potential.

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Koen Masschelein makes a selection from the wine wall at Coin & Candor brasserie in Four Seasons Hotel Westlake Village.

PORTRAIT: COURTESY OF FOUR SEASONS HOTEL WESTLAKE VILLAGE; WINE WALL GARY MOSS

Who are some of your local wine heroes?

The pioneers, people that set out to discover and do the hard work so a lot of others could step in the path they created.

Everyone knows the big names of the Northern California areas but some time from now, there’ll be a lot to say about our local pioneers as well. A hundred years ago, there was wine that was grown here but only recently modern viticulture kicked in, and I tip my hat to everyone doing their thing now as it is not the glamorous career aspiration a lot of us think it is. It’s hard work!

Among Ali Rush Carscaden’s local wine heros is Stephanie Terrizzi of Giornata Wines and Etto Pastificio pasta company in Paso Robles’ Tin City.

At 15c Wine Shop and Bar in Templeton, Carscaden suggests wine pairings with pizza (left).

Ali Rush Carscaden

PIZZA: JULIANA KUNZ; TERRIZZI: JULIA PEREZ

owner, certified advanced sommelier 15c Wine Shop and Bar Templeton 15degreescwines.com Ali Rush Carscaden got her start with a job in the tasting room at Castoro Cellars in Paso Robles and later, armed with a master’s degree in agriculture, worked in sales for Eberle Winery, also in Paso, and as a fine wine specialist for the Henry Wine Group. She founded 15c Wine Shop and Bar in 2007 and enjoys leading special trips to France and Spain to enjoy the fruits of her passion’s labor.

Who are some of your local wine heroes?

I am a huge fan and supporter of females in the industry, including Jordan Fiorentini, an amazing winemaker for Epoch Estate Wines. She is sweet and humble with an amazing energy and charisma. Amy Butler, affectionately known as Calamity Jane, is a winemaker for her own label, Ranchero Cellars, and is also a very sought-after consulting winemaker for many labels. Stephanie Terrizzi, a mother of twins and viticulturist, also has an incredible fresh pasta shop called Etto Pastificio in Tin City. All these women are very driven, successful, and manage to balance life including families, work, and health.

What are some unique wine-education or wine-pairing experiences you would recommend to people in this area?

I teach a six-week wine-university wine-education course

that goes over all the major wine regions of the world and includes blind tastings and food pairings. Ian Adamo at Somm’s Kitchen does a great job, as well as my friend Jenna Congdon, who does pop-up wine school classes at SLO Provisions on Sundays. Also, by appointment only, L’Aventure Winery does a great food pairing and tasting.

How is wine being used with food in interesting ways locally?

At 15c we do some pretty fun pizza and wine pairings as well as our drunken mushroom dish cooked in a wine reduction. Also, we do a frosé—a frozen rosé slushy.

If money were no object, which wines from this area would you recommend?

Ledge reds, Scar of the Sea single vineyard varieties, El Lugar Pinot Noir, Tablas Creek Esprit, and The Farm Cardinal.

What’s the most surprisingly good wine and food combination you’ve tried recently?

I was in Málaga and tasted a dry muscatel paired with the freshest seafood ever: cuttlefish and fried baby shrimp that look like french fries with eyes.

What are people from Old World wine regions most surprised to learn about the wines of the Central Coast?

I think that the alcohol in some of our wines gives us a bad rap in the Old World, but once they taste the wines and see how well balanced some of them are, they are blown away.

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SOMMELIER Q & A

Jill Tweedie

owner Breakaway Tours and Event Planning Central Coast breakaway-tours.com When Jill Tweedie founded her company in 1995, it was long before the Central Coast was popular as a wine region. She’s a Level 1 Sommelier and WSET [Wine & Spirit Education Trust] Level II in Wine & Spirits.

Who are some of your local wine heroes?

Women winemakers. Women sommeliers for that matter, too. When I began my career in wine 24 years ago, women were primarily in the hospitality side, not production, vineyard management, owners, nor somms. Now, 10 percent of the more than 4,000 wineries in California are led by women. They inspire me with their finesse, passion, talent, dedication, and persistence.

Cheers to a few of my faves, in no particular order: Jordan Fiorentini, Epoch Estate Wines; Amy Butler, Ranchero Cellars, LXV, and Pelletiere Estates; Janell Dusi, J Dusi Wines; Hilary Graves, Mighty Nimble; Kamee Knutson, Edna Valley Vineyard; Jill DelaRiva Russell, Cambria Winery; Karen Steinwachs, Buttonwood Winery & Vineyard; Kat Gaffney, Spear Vineyards & Winery; Lane Tanner, Lumen; and Kathy Joseph, Fiddlehead Cellars.

What are some unique wine-education or wine-pairing experiences that you would recommend to people in this area?

A few standouts are Steinbeck Wines in Paso Robles with a Crash Course Jeep tour of its 500-acre family vineyard, mostly with owner Cindy Steinbeck herself.

Also in Paso, LXV offers the unique experience of pairing to exotic spices and seasoning blends, inspired by various regions, traditions, and stories.

At Autry Cellars in San Luis Obispo, winemaker Steve Autry personally conducts barrel tastings of not only his big wines but of his brandy as well.

The Coastline Tour at Presqu’ile in Santa Maria includes seasonal culinary pairings, an estate and cave tour, and finishes with a side-by-side tasting of single-vineyard pinot noirs.

If money were no object, which wines from this area would you recommend?

Jonata, located in Ballard Canyon AVA, Santa Ynez Valley, a sister winery to Screaming Eagle. Matt Dees, a natural-born winemaker, along with Drew Pickering, makes exceptional wine.

I’m a fool for cool climate syrah and blends. The Ballard Canyon AVA is so interesting to me not only for its distinct terroir but also because it’s America’s only syrah-focused appellation.

What local wines or winemakers are you most excited about right now?

I’m a big fan of Carhartt Vineyard in the Santa Ynez Valley.

Brooke Carhartt, a self-made winemaker, with her first vintage in 1998, is not only talented but the loveliest of people. I find their wines extremely balanced with great structure. Coupled with Old World alcohol levels, they hit my all my markers. For collectors, visiting the ranch (by appointment only) is an experience not to be missed.

Its hospitality is as top-shelf as its wines, which are sold exclusively through the tasting room and online.

What’s the most surprisingly good wine and food combination you’ve tried recently?

Claiborne & Churchill of San Luis Obispo is one of my favorite producers for my go-to summer wines. I repeatedly vacillate between its riesling and gewürztraminer, both dry, complex, and refreshing. We recently enjoyed its Estate 2016 Riesling with a beautiful chilled peach soup. Perhaps not a surprising pairing but on a warm evening at Lake San Antonio, nothing is finer.

Jill Tweedie gives a nod to unique wine-education experiences in Paso Robles wine country (far left).

Amy Butler (below) of Ranchero Cellars, LXV, and Pelletiere Estates in Paso Robles, is one of Tweedie’s favorite local winemakers, and Tweedie says wines made by Matt Dees (left) of Solvang’s Jonata vineyards are splurge-worthy.

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Kristen Shubert

SANFORD: BRITTANY TAYLOR; (OPPOSITE) LANDSCAPE: COURTESY OF PASO ROBLES WINE COUNTRY ALLIANCE; DEES: COURTESY OF JONATA ESTATE; BUTLER: JEAN PEDIGO

owner, sommelier, founder of Wine Wars, 2018 Wine Tasting U.S. Open champion VinTura Tasting Room & Wine Rack Ventura vinturatastingroom.com Kristen Shubert was a member of the U.S. team that placed third at the World Wine Tasting Championship in Provence, France, in October 2016, and she was the first woman on the team. As the owner of VinTura Tasting Room, she currently presides over 72 types of wine served by the taste, glass, flight, or bottle.

Who are some of your local wine heroes?

Matt and Elissa Lester, owners of Lester Family Cellars, and Eddie and Stephanie Schwartz from Labyrinth Winery are my heroes because they are mom-and-pop start-up wineries. They knew they wanted to create their own wines and found a way to make that happen in Ventura. They are all the most incredibly down-to-earth people who will talk wine with anyone who walks into their tasting room. Matt Lester is also very knowledgeable about winemaking and sponsors a small group of home winemakers in the L.A. area.

Richard Sanford is a legend in the Central Coast area. We call him the Grape Whisperer.

He was the first to plant pinot noir in 1971, realizing the weather patterns of the Central Coast were ideal for the grape. He was instrumental in creating AVAs in the area.

What are some unique wine-education and wine-pairing experiences that you would recommend to people in this area?

Karen Stuart at Four Brix has created wine and cheese–pairing events with local cheesemonger Fritz Leon. They create

custom pairings with the Four Brix wines and cheeses from around the world. At these events, Fritz lectures about the origins, history, and traits of the cheeses.

As far as educational experiences, Labyrinth Winery has a class each month that features wine pairings or wines from selected countries accompanied by tasting and a brief lecture by sommelier Greg Leon.

What local chefs are using wine in interesting ways?

Café Zack offers wine dinners that are limited in attendance, so everyone receives attention. They have excellent pairings from favorite wineries like Justin. Their next wine dinner features the wines from Laetitia, a real treat!

If money were no object, which wines from this area would you recommend?

There is a great sparkler at Laetitia. The grenache or any of the Rhône varietals from Tablas Creek are true to the varietal.

Older Justin vintages of Isosceles, Daou Reserve Cabernet for big reds, Alma Rosa and Sea Smoke for a beautiful pinot noir, or Stolpman Ruben’s Block Syrah.

Kristen Shubert calls Central Coast wine pioneer Richard Sanford (above) of Buellton’s Alma Rosa winery and vineyards the Grape Whisperer.

What local wines or winemakers are you most excited about right now?

McKinney Family Vineyards. Matt McKinney was a world-class volleyball player who attended UCLA but fell in love with wine when he sampled wines from around the world while competing. He has a Bordeauxstyle blend, Napoleon’s Secret, which is a stunner from the Santa Ynez Valley.

What’s the most surprisingly good wine and food combination you’ve tried recently?

I read about Dom Perignon Champagne and pepperoni pizza. It was actually a great combo.

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SOMMELIER Q & A

assistant director of food and beverage, sommelier Lido at Dolphin Bay Resort & Spa Pismo Beach thedolphinbay.com/lido Robin Puricelli oversees Lido at Dolphin Bay’s wine cellar of more than 900 local and international wines, each expertly selected to pair with the restaurant’s coastal cuisine.

Who are some of your local wine heroes?

Brian Talley of Talley Vineyards, Mike Sinor of Sinor-LaVallee, James Ontiveros of Rancho de Ontiveros, Ryan Deovlet of Deovlet Wines, and Coby Parker-Garcia of Claiborne & Churchill Winery, to name a few. Not only are they responsible for the success of the SLO County wine region— along with several more producers—they are the nicest people, and so humble and supporting of each other and everyone in the community. And the best part is their wines are delicious. Angela Osborne of A Tribute to Grace is also my inspiration for making beautiful, expressive grenache from several different single vineyards. Her wines are so pure and truly showcase the site. Not to mention she is a badass!

What are some unique wine-pairing experiences that you would recommend?

I’ve been challenged lately to pair red wine with fish, especially for our chef’s tasting menu, which has several seafood choices. The progression of the dishes did not match my ideas for wine progression, so I had to get creative. One would automatically think pinot noir, but I like to go farther. I paired the Field Recordings Cabernet Franc with the crab-stuffed sole in red-pepper cream sauce— that was just perfect. The dish was a heartier style, which matched well with the herbaceous cab franc.

Robin Puricelli says chef Richard Pfaff, her coworker at Dolphin Bay Resort & Spa’s Lido restaurant, gets creative with wine in dishes like Baked Brie en Croute.

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What local chefs are using wine in interesting ways?

I love what we are doing here at Lido restaurant with our chef, Richard Pfaff. It’s inspiring to work with a chef who incorporates wine in many of his dishes and uses it to highlight the main component as well as harmonize with the featured wine pairings we offer. We are planning a Beaujolais dinner in the fall in which he will use the featured wine to make vin chaud to poach seasonal pears and accompany the warm, spiced wine drink with the dish. Our Baked Brie en Croute with a blackberry-syrah reduction can be an appetizer or a savory dessert. It pairs beautifully with the spicy Stolpman syrah blend or a port dessert wine.

If money were no object, which wines from this area would you recommend?

Alban Pandora Grenache is magical. The aromatics are wild and exotic with long-lasting flavors and pure, dense, and rich fruit. It’s a serious stunner. Saxum is a staple showstopper and the James Berry Vineyard put Paso Robles Rhône blends in the spotlight. Intensely perfumed and richly concentrated, they are always a winner.

What local wines or winemakers are you most excited about right now? We’d love to hear about some up-and-comers.

Monochrome, Hubba wines, Lady of the Sunshine, El Lugar, and Ann Albert.

What’s the most surprisingly good wine and food combination you’ve tried recently?

Our elegant and light-bodied local grenache from Locura Wine pairs beautifully with fish. The local halibut with Mediterranean couscous and stone fruit was complemented by the wine’s juicy acidity and highlighted the exotic spices and savory edge of the wine, which never overpowered the delicacy of the fish.

RUSSELL GARNER; (OPPOSITE) FELICE: COURTESY OF ACME HOSPITALITY; LANDSCAPE: ROCCO CESELIN; SUSHI PAIRING: BLAKE BRONSTAD/COURTESY OF VISIT SANTA BARBARA; MOORMAN AND PARR: ANDREW SCHONEBERGER

Robin Puricelli

Hayden Felice

wine director Acme Hospitality Santa Barbara acmehospitality.com As the wine director for Acme Restaurant Properties—which include The Lark, Lucky Penny, Santa Barbara Wine Collective, Loquita, and Tyger Tyger—Hayden Felice offers a knowledgeable view into the depth and breadth of the 805 wine scene.

Hayden Felice recently tried a surprisingly good pairing (above): Sushi Bar Montecito’s 17-course omakase menu and Les Vins Pirouettes

by Christian Binner, Le Sylvaner Glouglou d’Hubert et Christian.

Felice is particularly excited about wines made by Sashi Moorman and Rajat Parr (left, Parr is on the right) of Sandhi and Domaine de la Côte wines. For budget-friendly wine buys, Felice recommends 2017 Pinot Noir and 2017 Chardonnay made by Pence Ranch, Santa Rita Hills (top), among others; visit 805living.com for more of his selections.

Who are some of your local wine heroes?

Richard Sanford is a local legend. Talk about ahead of his time: He planted pinot noir in Santa Rita Hills in 1971. The vineyard is still one of the top vineyard sources in the county. He’s also one of the most patient, knowledgeable, humble, and kind people I’ve met in the wine industry and an incredible human.

Rajat Parr and Sashi Moorman, partners in the Sandhi and Domaine de la Côte wine labels, are part of the vanguard. Raj, a brilliant but humble force of nature, brings his epic tasting ability and entrée into the greatest domaines in the world to bear on Santa Barbara County and Oregon’s Willamette Valley. He is always looking to help people in the wine community move the ball forward. He is generous with both his considerable knowledge and extremely limited time. Sashi is a passionate, reflective, sharp, and searching winemaker who executes their shared vision, focusing on biodynamic vineyard care and high-density planting.

What local winemakers are you most excited about right now?

Raj and Sashi again. Amy Christine and Peter Hunken of Joy Fantastic, Kyle Knapp at Stolpman, Justin Willett of Tyler, Wenzlau, and soon-to-be other projects, Matt Brady of Samsara, and Drake Whitcraft of Whitcraft.

What’s the most surprisingly good wine and food combination you’ve tried recently?

Sushi Bar Montecito’s 17-course omakase menu with a 1-liter bottle of Les Vins Pirouettes by Christian Binner, Le Sylvaner Glouglou d’Hubert et Christian.

What are people from Old World wine regions most surprised to learn about the wines from the Central Coast?

Wines here can be very low alcohol, crunchy, and mineral-driven. 

Taste FOOD / WINE / DINING OUT

Board Games

WANT TO FEED A CROWD? THESE GRAZING BOARDS ARE NOT YOUR MAMA’S CHEESE PLATTER.

O

By Jaime Lewis Photographs by Gary Moss

ne of the hottest new entertaining trends, grazing boards are now venturing beyond the charcuterie and cheese platter. Creative renditions are showing up at all mealtimes, presented on a long wooden board, a pizza peel, or even directly on the table.

“It’s exciting little bites, all kinds of things,” says Aleta Parrish, owner of the catering company Choux Choux Events in Malibu. “Packed all together, it’s like a tableau or a foodscape.”

Grazing boards are easy to customize for a variety of tastes and occasions. For a kid-friendly board, arrange colorful veggie skewers with little pots of yogurt, fruit, mini PB and Js, and cones full of chocolate-covered pretzels. A Mexican-themed dinner board might include sliced jicama and bell peppers, mini tacos, guacamole shooters, street corn, and little albóndigas with pico de gallo.

We asked Parrish to share her recipes for brunch-

Smoked-Fish Brunch Board This luxurious board combines the bright flavors of cucumbers, lemon, and jalapeños with classic brunch staples like smoked salmon, bagel, and rye bread. Make the Jalapeño Corn Muffins, Chive Cream Cheese, and Smoked Whitefish Spread the night before, and compose your board the next morning. Serve it with a bottle of bubbly for an easy and elegant make-ahead brunch.

Smoked salmon, thinly sliced, scattered with fresh dill Capers Caper berries Endive leaves Persian cucumbers Meyer lemon, sliced into wedges Heirloom tomatoes, sliced Bermuda onion, sliced

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and breakfast-themed boards, perfect for a lazy morning with friends or family. The boards are open to interpretation and improvisation is encouraged.

For a hearty meal, make a breakfast board with bacon, sausage, sliced ham, scones, biscuits, sliced cheese, halved hard-boiled eggs, and roasted purple potatoes. Can’t find peaches for the healthy breakfast board? Try sliced persimmons instead.

Not into watermelon radishes? Swap in celery sticks.

Quantities are fluid, too. Pack your board to accommodate the number of people you plan to serve. Get in on the graze craze and make a board for yourself. There’s just one rule: Don’t be stingy. The boards that make the biggest impact are abundant to overflowing.

Parrish notes that her clients increasingly seek simple, low-stress entertaining options, and grazing boards fit the bill. “They want something special and, boom! It’s done, it’s gorgeous, and it’s not your typical veggie platter.”

Watermelon radish, thinly sliced Mini bagels Marble rye bread Chive Cream Cheese (recipe below) Smoked Whitefish Spread (recipe right) Jalepeño Corn Muffins (recipe on page 102)

CHIVE CREAM CHEESE Parrish recommends using whipped cream cheese as it’s easier to mix, however, regular cream cheese can be used if the chives are blended in with an electric hand mixer.

Serves 12 to 15 (makes a little more than 1 cup) 8 ounces whipped cream cheese 1 small bunch of chives, chopped fine, reserve a few for garnish Zest of 1 lemon

In a medium bowl, blend cream cheese and chopped chives together. Transfer to a serving bowl and garnish with reserved chives and lemon zest.

SMOKED WHITEFISH SPREAD Serves 8 to 10 6 ounces sour cream 2 ounces cream cheese 4–6 ounces smoked whitefish or smoked trout Green onion, thinly sliced on the diagonal, for garnish In a small bowl, mix sour cream and cream cheese until blended. Flake fish and stir into cheese mixture. Transfer to a serving bowl, sprinkle with green onion, and serve with toasted bagels. >

Geniatem. Dae dollat aspere et mincimi nulpario. Itae. Ut im endit hicatint magnisc iamusae pel inis sequi omnihit ecaepta natquosandi aditatquae. Milique

Smoked salmon and Smoked Whitefish Spread are the cornerstones of this elegant brunch grazing board.

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Taste Food JALAPEÑO CORN MUFFINS Makes 60 mini muffins 1½ cups cornmeal 2 heaping tablespoons flour 1 teaspoon salt ½ teaspoon baking soda 1 cup buttermilk ½ cup canola or vegetable oil 2 eggs 1 14.75-ounce can cream-style corn 3 jalapeño chiles (adjust depending on spiciness of chiles), seeded and chopped 1 4-ounce can diced Hatch green chiles 6 green onions, chopped 1½ cups grated cheddar cheese Nonstick cooking spray Preheat oven to 350°F. In a medium bowl, mix cornmeal, flour, salt, and baking soda. Add buttermilk, oil, eggs, and cream-style corn and mix well. Stir in chiles, green onions and half of the cheese.

Spray 1½-inch-round mini muffin pans with nonstick cooking spray. Fill each to the top with batter. Sprinkle with remaining cheese.

Bake 15 minutes, or until muffins are firm and golden brown.

Healthy Breakfast Board

Fruit is always welcome at breakfast, but why not over-deliver? Parrish recommends spreading a wide and colorful variety of fruit across this board, punctuated with substantial yet health-conscious nibbles like her Chia-Seed Protein Bites, Fig Mosaic Tartines, granola, and Super-Berry Smoothie Bowls. The options are endless, she says, so don’t feel locked into her list of ingredients.

As a rule, stick with ripe seasonal fruits like pears in fall, grapefruit in winter, sweet strawberries in spring, and stone fruits in summer. Group them by color or even as a rainbow for an ombre effect.

Strawberries Blood oranges, sliced into wedges Cherries Blackberries Figs, sliced in half Pomegranate seeds Peaches, halved, pitted, and thinly sliced Purple and yellow plums, halved, pitted, and thinly sliced Granola Super-Berry Smoothie Bowls (recipe below) Fig Mosaic Tartines (recipe opposite) Chia-Seed Protein Bites (recipe opposite)

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Fruit takes center stage on this grazing board for a colorful meal rounded out with granola, fig and cheese tartines, and Chia-Seed Protein Bites.

SUPER-BERRY SMOOTHIE BOWLS Makes 2 servings SMOOTHIES 1 cup frozen mixed berries (organic berry blend, available at Whole Foods Market) ½ cup coconut milk 4 ice cubes 1 tablespoon almond butter 1 teaspoon acai powder Maple or agave syrup, to taste

TOPPINGS 1 banana, sliced ½ cup fresh raspberries ½ small container fresh blueberries ¼ cup granola of choice 2 tablespoons coconut flakes Handful of sunflower seeds Handful of almonds

Handful of dried cherries (optional) Small dollop of almond butter Measure the frozen berries and allow to partially defrost at room temperature. Put all Smoothie ingredients in a blender and puree until smooth and slightly thick. Pour Smoothie into two bowls and layer toppings on top. Serve immediately.

FIG MOSAIC TARTINES Makes 12 to 15 8 ounces goat cheese 8 ounces cream cheese 3 slices Mestemacher Fitness Bread (available at Gelson’s) or other dense, high-fiber, whole-grain bread 6–8 fresh figs Balsamic vinegar reduction, such as Fini Modena brand (available at Gelson’s), optional In a medium bowl combine goat cheese and cream cheese with an electric hand mixer.

Whip until blended. Using a dinner knife, evenly spread cheese mixture on bread slices in a ¼-inch layer just to the edges. Remove stray crumbs from edges by running knife around them so cheese mixture is neat and squared off. Slice each fig lengthwise into 3 to 4 slices, discarding small end pieces. Place fig slices on cheese layer, leaving a little space between slices. Cut bread into 4 or 5 1-inch-wide tartines.

Carefully trim overhanging fig to make it even with edge of bread. Place on a platter and top each tartine with a few drops of balsamic vinegar reduction, if desired.

You are cordially invited to the

CHIA-SEED PROTEIN BITES Packed with protein and free of gluten, dairy, corn syrup, and cane sugar, these little bites can satisfy a variety of diets and appetites.

Make one batch for your board and another batch to keep in the fridge for a snappy onthe-go breakfast or snack option all week long.

Note: If you can’t find shaved coconut, double the quantity of shredded coconut.

Makes 2½ dozen ½ cup almond butter 1½ cups quick-cooking oats ½ cup chia seeds ½ cup honey ¼ cup chocolate protein powder, such as Primal Kitchen Collagen Fuel Chocolate Coconut protein shake mix (available at Gelson’s) ¼ cup unsweetened shredded coconut ¼ cup shaved coconut In a large bowl, combine the first 6 ingredients.

Cover and refrigerate for 1 hour or until firm enough to roll. Shape mixture into 1½-inch balls.

Roll each in the shaved coconut. Store in the refrigerator until ready to serve. 

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Taste Wine

By Alex Ward

Drinking With Legends WHAT TO PAIR WITH THE 805’S MOST-CELEBRATED MEALS.

W

ithin the Central Coast’s ever-changing culinary landscape, certain dishes have emerged as perennial favorites and become inextricably linked to the cities in which they’ve been popularized. Yet the question remains: What do you drink with them? Here are the wines to pair with the 805 area’s most iconic foods.

Santa Maria Barbecue

Santa Maria–style barbeque, cooked over a hand-cranked oak-fired grill, is one of the highlights of California’s culinary heritage and a point of pride for many 805 natives.

But a flavor-packed plate of the heavily seasoned meat with a garlicky aroma has the tendency to overpower many wines.

Not so with Presqu’ile Winery 2016 Estate Syrah (presquilewine.com, $45), a bold, savory, tannic Santa Maria Valley red that ably holds its own at the picnic table. At 14 percent alcohol by volume, the wine’s potency belies its drinkability, and its smoky palate tastes right at home served alongside tri tip and pinquito beans. The peppery finish and cool-climate complexity make this syrah a perfect match for Santa Maria’s most beloved homegrown fare.

Presqui’ile Winery 2016 Estate Syrah stands up to the strong flavors of a traditional Santa Maria–style barbecue dinner.

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For miles up and down the California coast, a series of billboards beckons hungry travelers with the promise of split pea soup just around the bend. Pea Soup Andersen’s has been serving its eponymous specialty since 1924, but it’s the Alma Rosa Winery 2016 Sta. Rita Hills Chardonnay (almarosawinery.com, $38) that elevates the dish to new heights. Imbued with citrus aromatics and a lovely acidity, this exceptional wine provides a bright balance to the rich earthiness of long-simmered peas. And with the hearty vegetal taste of the soup so nicely complemented by the buttery flavor and creamy mouthfeel of the chardonnay, this pairing may well be Buellton’s de facto power couple.

FOOD: GARY MOSS; PRESQU’ILE BOTTLE: MARK VELASQUEZ

Buellton Split Pea Soup

Solvang Aebleskiver

The spherical Danish pancakes known as aebleskiver have long been treasured

by Solvang’s visitors and residents alike.

Lucas & Lewellen 2016 Brut Sparkling Wine (llwine.com, $36) suits these confections beautifully, offsetting their sweetness with dry notes of white peaches and freshly fallen apples. A pleasing effervescence cleanses the palate with every sip, keeping the spherical pancakes’ sugary richness from becoming cloying. Made from 55 percent pinot noir and 45 percent chardonnay grapes grown in the Los Alamos Valley, the wine takes on a coral hue, providing a pleasing visual contrast when set beside a tray of aebleskiver topped with powdered sugar and raspberry jam.

Ventura Fish Tacos

To the delight of the denizens of Ventura, fish tacos have established themselves as the go-to seaside snack along the city’s shores. They’re typically served Bajastyle, with grilled or fried fish set atop a corn tortilla and garnished with crunchy cabbage and house-made pico de gallo.

But they’re at their best when coupled with Four Brix 2016 Dry Riesling (fourbrixwine. com, $24), a tantalizing white wine that complements the taco’s spice with fruity aromas and a clean refreshing finish.

Featuring light floral notes derived from grapes hand-harvested in Ventura County’s Cani Amante vineyard, this remarkably nuanced riesling serves as an exquisite addition to Pier City’s Mexican mainstay.

Visit our tasting room at the Malibu Lumber Yard or by appointment at our vineyard estate.

Handcrafted, estate-grown sparkling wine, Chardonnay and Pinot Noir from Santa Rita Hills. strangefamilyvineyards.com

Santa Barbara Sea Urchin

Due to its cold water currents and abundant kelp beds, Santa Barbara Channel has developed a thriving population of sea urchin (uni) and an international reputation as one of the premier sources for this fine-dining staple. The briny bite of Santa Barbara’s distinctive shellfish finds a perfect partner in Municipal Winemakers 2018 Blanche (municipalwinemakers.com, $27), a clean and crisp chenin blanc. With notes of tart pear, lemon, and chamomile tea, the Santa Barbara County wine makes for a delicious accompaniment to the ocean delicacy, brightening its rich aquatic flavor. The uni’s creamy texture is counterbalanced by the chenin blanc’s acidity, resulting in a delectable union worthy of an upscale coastal dinner. 

MALIBU TASTING ROOM at the MALIBU LUMBER YARD

3939 Cross Creek Road, Suite C140 | Malibu, CA 90265

SEPTEMBER 2019 / 805LIVING.COM

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Taste Dining Out

By Victoria Woodard Harvey Photographs by Gary Moss

Simply Ojai

L

TWO RESTAURANT VETERANS ELEVATE THE BASICS AT OJAI RÔTIE.

ong off the beaten path, Ojai has recently become a haven for peace-seeking transplants from faraway places, but so far, its small-town charm and otherworldly vibe have remained unspoiled. Responding to a changing demographic, the city’s dining scene is experiencing a renaissance. In the wake of restaurants like Suzanne’s Cuisine closing in 2017 after a stellar 25-year run, new ventures such as Ojai Pub, Topa Topa Brewing Company, and Sama Sama have planted their stakes within the last year. The latest addition, from veteran chefs and owners Lorenzo “Larry” Nicola and Claud Mann, is Ojai Rôtie (ojairotie.com), offering a French-Lebanese picnic experience in the heart of the city’s historic downtown.

The casual counter-service spot is located on a corner lot that was originally the site of a Shell gas station in

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1935. Today, lunch and dinner are served there to guests seated at wooden picnic tables beneath the canopy of a flowering tipu tree on an outdoor patio strung with white lights. Through a window at the Winebox, a small stand-alone structure where gas attendants once sold candy bars for a nickel, diners can order wine, beer, and other beverages that, like the food menu items, show a deep appreciation for the region. “[Our guests] want the Ojai feel,” says Nicola, a handson guy who, among other tasks, built the patio planter boxes and planted herbs in them with the help of his wife, Kelly. “It’s not fancy. The essence of this place is keeping it with the appellation of Ojai. Flatbread with a little bit of whipped garlic, a little chicken, and a pickled turnip—that is the taste of our restaurant.”

It’s a simple concept made golden by Mann and Nicola—friends for 30-plus years—whose decades-

At Ojai Rôtie, founders Lorenzo “Larry” Nicola (on the left) and Claud Mann present a French-Lebanese picnic experience.

The signature dish (opposite) is Rôtie Chicken with grilled za’atar-seasoned sourdough flatbread, Skinny Cucumbers, whipped garlic, Caramelized Cauliflower, and pickled turnips.

Naturally leavened boules (right) are made from freshly ground spelt, wheat, and rye flours. Orders are taken at the counter inside (below) and delivered to the courtyard outside.

Sommelier Emily Johnston’s selection favors Central Coast wines along with some varieties from France’s Côte-Rôtie region.

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Taste Dining Out

Key to Ojai Rôtie’s menu is Mann’s organic pain au levain, made daily with freshly ground spelt, wheat, and rye flours, and sea salt.

A server wields two open-faced Grilled Eggplant Sandwiches (left), slabs of bread topped with the titular ingredient, Stepladder Creamery Cabrillo cheese (a rich, nutty Spanish-style made from a blend of goat and cow’s milk), arugula, red onion, and tomato. Mann (above) prepares a batch of his French-style sourdough loaves.

long culinary careers include restaurant and winery consulting around the world, producing food-related television, and promoting social causes such as youth food education and school food reform in nearby districts. Their career paths often diverged since their first meeting at L.A. Nicola in the Los Angeles neighborhood of Silver Lake, but they are reunited once again in Ojai Rôtie, the realization of a long-held dream of the two men, who are happiest when feeding and nourishing others.

“I’ve had my other restaurants, but I’ve always wanted to do something like this,” says Nicola, who in 2016 sold Nic’s Beverly Hills, his fifth restaurant, before moving permanently to Ojai. The timing was also right for Mann, a former executive chef at big-city restaurants who, like many chefs at the top of their game, admits to questioning the satisfaction of cooking solely for elite diners. “I always said I’d go back into restaurants once my daughter was grown,” Mann says, “and she’s now in 108

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grad school.” For years, Mann and his wife, Perla Batalla, an acclaimed international singer who is often on tours, juggled parenting duties. He recalls pushing a baby stroller past a bakery where Ojai Rôtie is located now and thinking one day he’d like to bake bread there.

“I wanted a bread I get excited about,” Mann says. And key to Ojai Rôtie’s menu is his organic pain au levain, made daily with spelt, wheat, and rye flours, and sea salt. He also makes the organic house butter, two buckets’ worth every few days, whipped and simple.

The other star of this show is, of course, the rotisserie (rôtie) chicken, made with juicy, pasture-raised, antibiotic- and hormone-free Rocky chickens from Petaluma Poultry in Sonoma County and flavored with a proprietary Rub de Ojai, a reinvention of a Middle Eastern blend. It comes half or whole, à la carte or as a meal accompanied by grilled flatbread topped with olive oil and the restaurant’s own take on za’atar, housepickled turnips with turmeric and beet, a pungent and delicious toum (a spread of whipped, roasted, and raw garlic), and a choice of two Picnic Sides (from a set of classics with a twist) inspired by locally grown produce from Rio Gozo Farm, Sol y Mar, and Earthtrine Farms.

Standout sides include the house slaw made from shredded green cabbage, radicchio, and fennel topped with mild jalapeño, roasted peanuts, sliced radish, a

cilantro-lime dressing, and plenty of cracked black Tellicherry pepper; and the roasted cauliflower, caramelized in a squeeze of orange juice, and tossed with pine nuts, golden raisins, and chopped baby kale.

“My heritage is Lebanese,” says Nicola, “so it’s taking little Lebanese restaurants to the next level, but keeping it simple. I feel I’m channeling my aunts and grandmothers and mother—all the women in our family—into the food I’m making now.”

A must-try on the Snacks list, the eggplant spread is a blend of the charred-tender vegetable, crisped garlic, and fresh tahini. Also on the menu are several inventive salads.

The Lorese—rôtie chicken, avocado, sumac onions, lemon, and mint—is named for the two chefs’ mothers who happen to have the same name. Prepared sandwiches include vegetarian options, and cheese boards feature selections from Stepladder Creamery.

Desserts on the opening menu include Bea’s Hurricane Brownies, buttery, chocolate morsels with sea salt and plenty of chopped walnuts. Mann’s grandmother created the recipe when the electricity went out during hurricane season at her home in Galveston, Texas. Another end-of-meal treat is Nicola’s traditional baklava, in which he amps up the walnut-and-clover-honey confection with fresh lemon and a hint of lavender, all Ojai sourced.

Sommelier Emily Johnston’s wine list predominantly features small, local producers and is anchored by Rhône varietals at well-balanced price points. “I looked for local wines that fit this menu and wove in some French [selections from] the CôteRôtie, a favorite region of mine,” says the Ojai native, who received her sommelier certification in Italy, studied in France, and is currently preparing for the master sommelier exam. Among the offerings on her list are the Kunin 2015 Pape Star Central Coast grenache and syrah blend and the hard-to-get Yves Gangloff La Sereine Noire syrah from Côte-Rôtie. Her future plans include building a secret list of special wines that only aficionados will know to ask for.

The talented team of Mann and Nicola certainly could have delivered on a fancy, sophisticated new venture, but their simple concept at Ojai Rôtie is spot-on, a delicious celebration of a special place they call home.  SEPTEMBER 2019 / 805LIVING.COM

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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.

THE DINING GUIDE Our aim is to inform you of restaurants with great food that you might not have experienced yet. This 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 chef-driven 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 Where to Eat Now in every issue. Please send any comments and suggestions to edit@805living.com.

MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

Fine Dining

These restaurants have a skilled kitchen team, a lovely dining room, and great service.

ANGEL OAK 8301 Hollister Ave. Santa Barbara, 805-968-0100 ritzcarlton.com/en/hotels/california/ santa-barbara/dining/angel-oak Steaks & Seafood; Entrées $31 to Market Price

Great Views, Romantic Located on the grounds of The Ritz-Carlton Bacara, Angel Oak takes full advantage of its perch above the Santa Barbara County coastline and of the talents of chef Alexander Bollinger. The menu is modern steakhouse with a seafood twist—and guests can choose from among 12,000-bottles in the restaurant’s wine cellar.

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 featuring local fish and organic farmers’ market produce, handmade pastas, and herbs from the chef’s garden in dishes such as Tajarin Carbonara di Mare, and jidori chicken

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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 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.

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 fish-of-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.

Touchdown! Finney’s Crafthouse & Kitchen (finneyscrafthouse. com) kicks off its NFL Sunday Brunch on September 8 and runs it through the end of December.

Diners can take in the games on 10 TVs while digging into chicken and waffles, breakfast burritos and sandwiches, and Impossible breakfast tacos for the win.

Brunch-friendly sips include Bloody Marys, mimosas, and 30 craft beers. Brunch is served from 9:30 a.m. to noon at all locations: Westlake Village, Santa Barbara, and the new Ventura spot. Stay tuned for San Luis Obispo Finney’s coming soon.

CELLO RISTORANTE & BAR 2700 Buena Vista Drive Paso Robles, 805-369-2503 allegrettovineyardresort.com/ dining.aspx Mediterranean; Entrées $14–$38 Romantic

Located at the luxurious Allegretto Vineyard Resort, Cello showcases the cuisine of executive chef Justin Picard, a veteran of kitchens in San Francisco and Aspen who has made two guest appearances at the James Beard House in New York. Look for local, seasonal ingredients (some grown on site) in his pastas, salads, flatbreads, steaks, and seafood. A serene covered patio near the substantial kitchen garden is a fine place for enjoying breakfast, lunch, small plates, or dinner outdoors. Cello also offers an extensive farm-to-bar cocktail menu and a wine list that includes several otherwise impossible-to-get bottles.

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 wood-fired 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 well-rounded 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.

LA DOLCE VITA RISTORANTE 740 S. B St. Oxnard, 805-486-6878 ladolcevitadimare.com Mediterranean; Entrées $11–Market Price for Steaks and Seafood Romantic, Great Views, Live Music

From the pergola-covered patio of this pretty Colonial Revival house, diners can often see docents in Victorian-era costumes giving tours of Oxnard’s Heritage Square. Dining rooms inside the historic former home offer bird’s-eye views of the grounds through diamondpane windows. The eclectic menu by co-owner and executive chef Michelle Kenney includes grilled onion chowder, lemon-pistachio pasta, and portobello Florentine, the latter topped with sautéed spinach, pancetta, Gruyère, and capellini. Afternoon teas and hands-on cooking classes are available.

Named for the year in which the house was built, the 1901 Speakeasy Lounge in the basement specializes in live music and Prohibition-themed cocktails.

LUCERNE RESTAURANT 868 Arneill Road Camarillo, 805-383-5777 lucernerestaurant.com Italian; Entrées $14–$22 Romantic

This family-owned restaurant offers white-tablecloth service (for lunch and dinner) where you’d least expect it: a strip-mall space next to Kmart. Tables are decorated with fresh flowers, and warm, heart-shaped focaccia bread is in the breadbasket that arrives while you peruse the menu. Options include salads, seafood, and veal; pastas are mix-and-match: Choose a shape and a sauce to go with it. (Fettuccini is especially good with the Lucerne, made with chicken, capers, mushrooms, feta cheese, and sun-dried tomatoes.)

Several $10 traditional Italian specials are available Tuesdays through Fridays at lunch from 11 a.m. to 2:30 p.m. Save room for the house-made ricotta and chocolate chip cannoli, dusted with powdered sugar. The wine list focuses SEPTEMBER 2019 / 805LIVING.COM

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A TASTE OF SANTA BARBARA WINE COUNTRY’S FINEST

INDUSTRIAL WAY, BUELLTON

BUSCADOR WINERY buscadorwine.com

Handcrafted boutique wines and vibrant tasting room, Buscador is about truth and integrity in wine demonstrating the best Bordeaux, Rhône, and Burgundian varietals from Santa Ynez Valley. Come explore Buellton’s burgeoning Industrial Way wine walk!

140 Industrial Way

MARGERUM WINE COMPANY & BARDEN WINES margerumwines.com

TIERRA Y VINO tierrayvino.net

Choose a flight of Rhône wines that showcase Margerum Wine Company, or the Burgundian-style Barden Wines at our production winery and tasting room. Open weekends from 12 p.m. to 5 p.m.

Owners and partners in life, Andres Ibarra and Caren Rideau founded Tierra y Vino in 2012.

A winemaker since 1985, Andres sources all fruit from La Presa Vineyard in Solvang that he planted and has managed since 1980.

59 Industrial Way

140 Industrial Way

ALMA ROSA WINERY

CHOLAME VINEYARD cholamevineyard.com

floresfamilyvineyards.com

Alma Rosa Winery was founded in 2005 by winegrowing pioneer Richard Sanford. Our wines are layered, vibrant, and balanced, reflecting the unique terroir of the Sta Rita Hills. Discover our ephemeral Pinot Noirs and Chardonnays.

The Beautiful One® offers awardwinning wines in an inviting rustic tasting room. Our exacting standard for excellence becomes apparent upon tasting our very limited-production selection, offering a traditional tasting as well as an all-red exclusive tasting.

From the farmer’s fields and hands to your glass. Deeply rooted in the heart of the Santa Ynez Valley, Esfuerzo Wines grants an intimate barrel-room experience we hope you will take part in!

almarosawinery.com

181C Industrial Way

winery & vineyards

140 Industrial Way

ESFUERZO WINE

140 Industrial Way

on Italy and California with an emphasis on labels from the 805. Check the restaurant’s Facebook page for news of monthly wine dinners.

STA. RITA HILLS

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.

KESSLER-HAAK VINEYARD & WINES kesslerhaakwine.com

Our family-owned vineyard and winery crafts estate-grown, award-winning Pinot Noir, Chardonnay, Syrah, and sparkling wines from the Sta. Rita Hills AVA. Discover wines with a sense of time and place at our Lompoc tasting room.

300 N. 12th St.

UPDATE MEDITERRANEO 32037 Agoura Road Westlake Village, 818-889-9105 med-rest.com Mediterranean; Entrées $16–$58

Great View, Weekend Brunch Recently reopened after a major makeover, this favorite of locals and hotel guests retains an elegant yet comfortable vibe. Located on the 17-acre property of the Westlake Village Inn, the all-new design includes an expansive bar for sipping craft cocktails and international wines.

Executive chef Lisa Biondi has reimagined the menus to include bright Mediterranean dishes such as salatim, seasonal Israeli salads and spreads like street corn with lemon, yogurt, feta, and a punch of Aleppo pepper, at lunch and dinner. Dinner entrées include old favorites like classic prime steaks and house-made pastas, along with lamb sirloin souvlaki and grilled whole branzino. Weekend brunch options include Benedicts, shakshuka, pancakes, and waffles.

Patios offer views of the lake or vineyard.

THE MONARCH 1295 Coast Village Road Santa Barbara, 805-869-0789 themonarchmontecito.com Entrées $24–$54 Daily Brunch

STRANGE FAMILY VINEYARDS strangefamilyvineyards.com

Producing world-class sparkling wines, chardonnay, and pinot noir. Private tasting and tours at our vineyard estate available by appointment for six or more. Or, visit our tasting room at Malibu Lumber Yard, 3939 Cross Creek Road, Malibu.

1062 Drum Canyon Road, Lompoc

Located within the historic Montecito Inn, The Monarch offers a unique dining experience with a sumptuous interior, a full bar, and an innovative menu inspired by old world–tradition. Co-owner and executive chef Phillip Frankland Lee offers composed dishes and shared plates showcasing Central Coast ingredients. Highlights include yellowtail crudo with fried capers and papaya confit, house-made pappardelle with lamb ragout, grilled whole chermoula-marinated spot prawns, and double-cut pork chop brined in brown sugar.

The kitchen’s stone and brick wood-fired hearth calls for centuries-old cooking methods, such as heating bone marrow in a metal cone to sear local abalone à la flambadou; slow-roasting beef short ribs hung fireside and sliced to order; and baking simple, delicious breads by Margarita Kallas-Lee, co-owner and pastry chef.

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 threecourse Beijing Duck dinner ($78 per person) is among the prix-fixe, 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.

NOBU 22706 Pacific Coast Highway Malibu, 310-317-9140 noburestaurants.com Japanese with Peruvian Influences; Entrées $8–$46, Omakase Menu $100–$150

The stars love to come to Nobu Matsuhisa’s restaurant for its sushi bar and Peruvianinfluenced Japanese cuisine as well as the omakase (chef’s choice menus) and other high-budget treats. The rest of us might need to check our bank accounts before ordering the lobster shiitake salad with spicy lemon dressing (nearing the $50 mark at lunch and dinner). The ocean views available from nearly every seat are priceless—and a little easier to squeeze into the budget during breakfast and brunch service on Fridays through Sundays from 9 a.m. to 3 p.m., when selections range from Jidori chicken and waffles ($24) to the caviar “hot pot” of steamed eggs topped with crème fraîche, crispy mushrooms, and caviar ($21).

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.

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Where to Eat Now 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.

Novo Café (novocafe.com) has opened at The Shoppes at Westlake in Westlake Village in the former Jeannine’s Gourmet Food Hall space, serving breakfast, lunch, and dinner. Authentic regional Italian dishes abound, along with pizzas (try the Diavola), panini, salads, pasta made in-house daily, and fresh pastries in the dining room inside or on the outdoor patio. The full bar offers a special selection of Italian-style cocktails.

Make sure to buy cannoli from the bakery case on your way out.

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

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starters such as hand-pulled burrata as well as Baja kampachi crudo, house-made pastas including the 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.

SABOR COCINA MEXICANA 2200 E. Thousand Oaks Blvd.

Thousand Oaks, 805-497-2457 saborcocinamexicana.com Mexican; Entrées $14–$24

Romantic, Sunday Brunch It’s flashy and fancy—not your usual Mexican cocina.

Eat in the bar area where huge margaritas are being blended, or on the front patio while people watching, or in the main dining room with the massive chandeliers strung with red glass hearts. Chef-owner Leticia Hansen turns out beautifully plated entrées like chicken enchiladas with Oaxacan cheese and cochinita pibil, which is pork in achiote sauce. Her partner and husband, Mark Hansen, makes sure the dining areas are running smoothly.

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, vanillaspiced 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.

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.

MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

Foodie

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.

The Agoura Antique Mart A Vintage Marketplace

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

Mon.-Sat. 10-6 Sunday 11-5 818-706-8366

28879 Agoura Road Agoura Hills, CA 91301 agouraantiquemart.com SEPTEMBER 2019 / 805LIVING.COM

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Where to Eat Now

IN E S C ROW Century 21 Everest BrokerBRE# 01994886

4165 Thousand Oaks Blvd., #100 Westlake Village, CA 91362

Katy Ho, Realtor, e-pro, SRES Senior Real Estate Specialist Bilingual: English/Mandarin Chinese katyho.com | Katy@KatyHo.com 805.267.0786 | 818.929.5109 CalBRE# 01040691

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 French-inspired 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 info@bellsrestaurant.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

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.

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

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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, kouign-amann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnished-crust 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 onionbacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and housemade 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

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.

BOUCHON 9 W. Victoria St. Santa Barbara, 805-730-1160 bouchonsantabarbara.com Wine Country Cuisine; Entrées $26–$38

Romantic Bouchon celebrates the local, from its carefully curated wine list to the craftspeople overseeing the successful remodeling of the garden patio at the front entrance. Executive chef Greg Murphy follows suit, using farmers’ market ingredients in dishes like panroasted local white fish with wilted dandelion greens or a soup featuring white carrots from Tutti Frutti Farms. (Murphy’s Foodie Stroll menu includes a tour of the Tuesday farmers’ market followed by a threecourse meal with wine for $95 per person.) Add the gracious presence of proprietor Mitchell Sjerven and you have the ingredients for the first Santa Barbaraarea restaurant in a decade to earn the AAA Four Diamond award for excellence.

CAFÉ FICELLE 390 S. Mills Road Ventura, 805-941-3444 cafeficelle.com French; Baked Goods $2–$9; Entrées $10–$15

Saturday & Sunday Brunch With rustic loaves of bread and flaky pain au chocolat, Café Ficelle is Ventura’s answer to the charming boulangerie-patisseries of Paris. Baked goods change with the seasons and artisanal whims of co-owner Bryan Scofield and son-in-law and executive baker Jarrett Chambers. Breakfast items include crepes, avocado toast, and house-made granola. Lunch features soups, salads, and sandwiches made on titular ficelles (thin loaves of French bread). Craft beers and local and imported wines are available for DIY pairings. Brunch from 8 a.m. to 4 p.m. on Saturdays and Sundays is à la carte, with mimosas and Ficelle Royales.

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

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FARMER AND THE COOK 339 W. El Roblar Drive Ojai, 805-640-9608 farmerandcook.com Vegetarian; Entrées $6–$14 Kid-Friendly

For over 40 years, Montecito Bank & Trust has offered our clients personalized banking and customized solutions because we understand that the quality of what you choose matters.

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.

Steve Sprinkel is the farmer and wife Olivia Chase is the cook at this combination café, bakery, market, and community center in the Meiners Oaks area of the Ojai Valley. A soup-and-salad bar offers fresh, organic fare for those on the go. The daily menu of vegetarian Mexican dishes like Swiss chard enchiladas and huaraches topped with grilled veggies, Feta, and Jack cheeses, and salsa roja can be made vegan with the substitution of a house-made cashew “cheese.”

Gluten-free and raw foods are also available. On Friday and Saturday nights, the weekend farm café menu features dishes inspired by what Chase has harvested from the couple’s farm less than 3 miles away.

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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’t-miss 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 smallproduction labels from around the world. Cocktails often include locally foraged ingredients like lavender, rosemary, and pink peppercorns.

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Where to Eat Now UPDATE HELENA AVENUE BAKERY 131 Anacapa St., Suite C Santa Barbara, 805-880-3383 helenaavenuebakery.com Baked Goods, California-Eclectic Entrées $4–$14

The artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Loquita 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’tmiss items include Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. The lunch menu from 11 a.m. to 3 p.m., 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.

UPDATE 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.

Next door to the Grand Room is the new Here to Go, offering grab-and-go items like premade and hot sandwiches, salads, cheese and charcuterie plates, and pizzas. Also find house-cured meats, kimchi, dressings, hot sauces and salsas, fresh fish, meats, and baked goods.

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Thousand Oaks claimed its first craft brewery with the recent opening of Tarantula Hill Brewing Co. (tarantulahillbrewingco.com).

A variety of beers, ales, ciders, and wines are offered in the airy and family-friendly space as well as wood-fired organic pizzas, chicken wings, ice cream made in-house with locally sourced organic ingredients, and even a special-blend cup o’ joe. Fido is welcome on the spacious patio.

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.

LA COSECHA MODERN COCINA 450 E. Harbor Blvd.

Ventura, 805-652-5151 lacosecharestaurant.com Mexican; Entrées $13–$23

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.

LEONARDO’S RISTORANTE & PIZZERIA 632 Alamo Pintado Road Solvang, 805-686-0846 leonardoscucina.com Italian; Entrées and Pizzas $16–$36

Chef Leonardo Curti has a devoted following from his 20 years as co-owner of Trattoria Grappolo in Santa Ynez.

His fans now flock to his unassuming strip-mall spot for a warm family-style vibe and consistently excellent Italian classics. Curti’s cuisine transports diners to his native Cariati Marina Calabria region with dishes such as pollo alla Parmigiana, scaloppine alla Marsala, osso buco di vitello risotto, braised veal shank with saffron risotto, and roasted Mediterranean sea bass. Pizza with mozzarella and spicy soppressata (Italian dry salami) is a star.

LIDO AT DOLPHIN BAY 2727 Shell Beach Road Pismo Beach, 805-773-8900 thedolphinbay.com/lido Californian; Entrées $16–$58 Great View, Daily Brunch

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.

UPDATE THE LITTLE DOOR 129 E. Anapamu St. Santa Barbara, 805-560-8002 thelittledoorsb.com Mediterranean; Entrées $26–$42

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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 French-Mediterranean 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 Sunday Brunch

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 SEPTEMBER 2019 / 805LIVING.COM

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Where to Eat Now 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 newly opened Coin & Candor (coinandcandor.com) at Four Seasons Hotel Westlake Village kicks off its winemaker dinner series just in time for the fall crush.

Hosted by chef Jose Fernandez and his team in the intimate Avalon Room, two four-course dinners feature locally sourced ingredients paired with wines by Grgich Hills on September 6 and Silver Oak on October 11. Prices vary; for reservations, call 818575-3000 or visit the website.

MADE IN ITALY BISTRO BY ANTONIO SESSA 3825 E. Thousand Oaks Blvd., Unit F Westlake Village, 805-370-8667 madeinitalybistro.com Italian; Entrées and Pizzas $16–$27

Chef-owner Antonio Sessa serves up warm hospitality and authentic southern Italian cuisine at this bustling bistro. Order at the counter, then dig into Neapolitan-style pizzas from the Italian woodfired pizza oven, house-made pastas, fresh insalate, and main dishes from family recipes. Try Sessa’s handmade cavatelli ricotta pasta with his nonna’s Bolognese. At lunch, you can’t go wrong with panini such as the braised brisket, veggie, or turkey and pancetta with house-made tomato jam. Lunch and dinner are served every day except Sunday.

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 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.

MISTURA RESTAURANT 570 Higuera St. San Luis Obispo, 805-439-3292 misturarestaurants.com Peruvian; Entrées $28–$45

San Luis Obispo’s historic brick Creamery building is the setting for this airy, contemporary spot serving Peruvian specialties for lunch and dinner daily.

The menu works well for either small-plate sharing or a traditional plan consisting of appetizer and entrée. Italian-born chef-owner Nicola Allegretta

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recreates his Peruvian wife’s family dishes that include entrées like Seco de Cordero, or forktender beer-marinated New Zealand free-range lamb shanks, and Tacu Tacu de Atùn Criollo, featuring pan-seared sushi-grade ahi tuna. La Flor flourless chocolate cake makes a decadent finale.

MOODY ROOSTER 2891 Agoura Road Westlake Village, 805-370-3131 moodyroosterwlv.com New American; Entrées $13–$30

Born in the Year of the Rooster, owner-chef Collin Crannell cooks whatever he feels like putting on the menu each day at this foodie version of a neighborhood café located in a Westlake Village shopping center. That’s what’s in the name. On the plate, Crannell—formerly the executive chef at The Lobster in Santa Monica—focuses on from-scratch fare showcasing local, seasonal produce, seafood, and proteins at lunch and dinner. Trademark dishes include crispy gnocchi with roasted cherry tomatoes, Parmesan fondue, and a swirl of aged balsamic, as well as a half chicken with roasted garlic and butternut squash. Wine and craft beers are available (ask co-owner Vicki Crannell for pairing suggestions).

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 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.

PARADISE PANTRY 218 and 222 E. Main St. Ventura, 805-641-9440 paradisepantry.com Rustic; Entrées $9–$22

Sunday Brunch This combination café, wine shop, and cheese store occupies adjoining storefronts in Ventura’s historic downtown. Both spaces feature original brick walls and delightfully creaky wood floors. While 218 E. Main St. is devoted to wine sales and cheese and charcuterie displays, 222 offers wine tasting and soups, salads, cheese plates, and pâté samplers.

Panini-style sandwiches include the Italiano, packed with arugula and truffle cheese and wrapped in prosciutto. (That’s right: The meat is on the outside.) Named for chef and co-owner Kelly Briglio, Kel’s Killer Mac is made with a new over-the-top combination of ingredients each week. (Gluten-free options are available.) Typically scheduled once a month, Sunday brunch features such dishes as Kel’s crab cakes with Meyer lemon crème fraîche, and French toast made with cinnamon brioche. Join the email list for news of upcoming pop-up appearances by visiting chefs and winemakers.

MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

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 chef-driven, 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 well-prepared 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.

A TA S T E O F LU X U R Y The Finest Prime Steaks | The Freshest Seafood Exquisite Wines ⅼ Live Entertainment | Private Dining

THOUSAND OAKS | 2087 East Thousand Oaks Blvd. | 805.418.1811 FOR ADDITIONAL LOCATIONS VISIT MASTROS.COM | @MASTROSOFFICIAL

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 oakgrilled 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 SEPTEMBER 2019 / 805LIVING.COM

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Where to Eat Now 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 farmto-table bona fides.

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-at-the-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.

WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 winecask.com Wine Country Cuisine Entrées $28–$42; Chef’s tasting menu $75 for five courses, $95 for eight courses

Romantic Founded in 1981, the Wine Cask is pleasing palates with executive chef Jeremy Van Kralingen, a native of Hilo, Hawaii, in the kitchen. Local ingredients still inform dishes at every turn, especially in the tasting menus that feature Santa Barbara County labels in the optional wine pairings. The regular dinner menu includes Santa Barbara Channel sea bass with gremolata, duck confit with farro and strawberry sofrito, and pan-roasted rib eye with umami potatoes. Desserts echo the elegant simplicity of the restaurant: Bread pudding with bourbonsalted caramel sauce is a traditional standout, joined by newer options like lemon meringue ice-cream tart and a Nutella cheesecake with pretzel brittle. California wines are the focus of the international wine list.

Good Eats

Not too fancy, not too expensive, and a good experience all around.

BLUE TABLE 28912 Roadside Drive Agoura Hills, 818-597-2583 bluetable.net International; Entrées $8–$15 Live Music

A few blue tables provide seating for outside dining at this charming deli with high-quality Italian eats for lunch and dinner. The indigo theme continues inside, where blue-wash wooden tables are topped with bouquets of fresh flowers. Different salads rotate through the deli case, and the list of sandwiches is written on a blackboard. (The proscuitto and burrata panini is not to be missed.) Pizzas, soups, cookies, and all other items here are made fresh daily. A small freezer carries pastas and sauces for home use, but anything on the menu can be taken to go. You’ll want

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to stay for dinner, available daily from around 6 p.m.

The menu of comfort-food classics includes eggplant Parmesan and spaghetti with organic ground turkey meatballs. Local musicians are featured on Wednesdays from 7 p.m. to 9 p.m.

NEW BRAXTON’S KITCHEN 317 Carmen Drive Camarillo, 805-384-7566 braxtonskitchen.com American; Breakfast and Lunch Entrées $8–$13

This beloved order-at-the-counter breakfast-andlunch spot serves updated classic dishes with a side order of down-home friendly vibes. Hearty breakfasts include lemon-poppyseed pancakes and the Scorpion Bowl of fried potatoes, scrambled eggs, bacon, sausage, cheese, jalapeños, and a sriracha drizzle. Lunch offerings are fresh salads and sandwiches, including the vegan Somis Sammy with marinated eggplant and hummus. The dog-friendly patio is a given, as the restaurant is named after co-owner Steve Kim’s rescue pooch.

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.

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.

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 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.

CASA NOSTRA RISTORANTE 717 Lakefield Road, Unit H Westlake Village, 805-495-0053

casanostralake.com Italian; Entrées and pastas $16–$29 Great Patio

It’s apt that casa nostra translates to “our house,” as diners are well taken care of in the cozy, relaxed setting and lovely outdoor patio of this hidden gem.

Couples, families, and groups of friends soak up the warm hospitality while nibbling antipasti including fried calamari, prosciutto, and burrata, along with housemade pastas. For secondi, classics like chicken piccata and osso buco are highlights, but look for daily specials such as braised lamb shank and papardelle with porcini and truffles. Choose from an extensive list of Italian and California wines. For dessert, the tiramisu is a standout.

Raise a glass to good health at Pacific

by NoRu (pacificbynoru.com) in Ventura. The casually upscale restaurant and bar featuring New American cuisine has said goodbye to corporate boxed syrups and sodas in favor of making more natural options from scratch using ingredients like ginger, lemons, limes, vanilla beans, water, and natural cane sugar. Sip a cocktail made with freshly squeezed juices and house-made soda water and syrups. We’ll drink to that.

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 494 E Main St., Ventura, 805-628-3312 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: Tabascobraised 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.

IL FORNAIO 6320 Topanga Canyon Blvd.

Woodland Hills, 818-297-1700 ilfornaio.com Italian; Entrées $16–$39

Part of a family of restaurants that includes Canaletto at The Venetian in Las Vegas, Il Fornaio brings authentic Italian cuisine to locations in five states. The newest site at The Village at Westfield Topanga may be the jewel in the crown, featuring brown leather booths, terra-cotta floor tiles, solid tables of reclaimed oak, and a refrigerated wine wall of steel and glass. Dishes are at once classic and modern, combining traditional techniques with ingredients that are organic, free-range, and, in some cases, gluten-free. At lunch, the Piatti Unici section of the menu offers one-dish meals (think mixed greens with rotisserie chicken or veal scaloppini with Tuscan salad) that will fortify you for more

shopping. Free desserts and other perks are available for diners who access the passaporto on the Il Fornaio app.

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 show-stopping Land and Sea molcajete, a bubblinghot 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 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.

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UPDATE LOUISIANA SEAFOOD HOUSE BY EMC 511 Town Center Drive, Space 3015 Oxnard, 805-278-4997 emcseafood.com Cajun; Entrées $15–$22; Seafood Boil is market price

The Big Easy comes to Oxnard with the brand-new menu at this stylish eatery serving lunch and dinner daily in

10 MIN FROM DWNTN SLO • CHAMISALVINEYARDS.COM SEPTEMBER 2019 / 805LIVING.COM

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Enjoy Expansive Views, Picnic Areas, Bocce Ball and Award-Winning Wines

In the heart of the Edna Valley

Where to Eat Now The Collection at RiverPark. Created by NOLA-raised wife-and-husband chefs Aliza and Guy DuPlantie, oldschool New Orleans dishes such as jambalaya, gumbo, shrimp Creole, house-made sausages, and blackened catfish are the real deal. French bread for authentic po’boys comes from Leidenheimer Baking Company in New Orleans, and crawfish is flown in seasonally. Patio seating is available. Happy hour takes place Mondays through Fridays from 2 p.m. to 6 p.m.

UPDATE MESA BURGER 315 Meigs Road, Suite F Santa Barbara, 805-963-7492 and 7010 Market Place Drive Goleta, 805-869-2247 mesaburger.com Burgers; Entrées $10–$14

OPEN DAILY 10:00am - 5:00pm 805.269.8200 5828 Orcutt Road San Luis Obispo, CA nivenfamilywines.com/taste

Reservations required for 8 or more

A laid-back beach vibe prevails at both the original location in Santa Barbara’s Mesa neighborhood and at the new Goleta outpost in Camino Real Marketplace. Local gal and executive chef Cat Cora, the first female Iron Chef on Food Network’s Iron Chef America, and chef Aimee DiMase offer a simple menu of mouthwatering burgers, fries, salads, and shakes.

Try the Montecito burger, gussied up with griddled goat cheese, bourbon-glazed mushrooms, onion ring, truffle aioli, arugula, and grilled onions. Wines and on-tap beers are from the Central Coast. Both locations are open daily for lunch and dinner.

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 turmeric-dusted 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 chocolate-cookie 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 panseared 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.

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POOKIE’S THAI CUISINE 900 Hampshire Road Westlake Village, 805-381-0094 Thai; Entrées $7–$13 Kid-Friendly

Downstairs in the Water Court Plaza office complex, owner Pookie creates delicious Thai dishes for lunch and dinner daily. Lunch specials are a steal at $7 to $8 each. She also has a wide selection of interesting salads like the Outrageous Beef Salad with a spicy lime dressing and the protein-rich Yam Yai salad with shrimp, chicken, egg, and peanuts in a sweet-andsour dressing. Noodle dishes are generously sized and include the classic pad Thai and the interesting Hi Yo Silver with fried noodles, shrimp, and bean sprouts. Curries, vegetarian options, and fish dishes (such as the crispy sole with tamarind and chili sauce) give diners lots of great choices not found elsewhere.

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.

SOCIAL MONK ASIAN KITCHEN 4000 East Thousand Oaks Blvd., Space C1 Westlake Village, 805-370-8290 socialmonk.com Asian; Entrées $9–$14

Spicing things up at The Promenade in Westlake Village, this new fast-casual restaurant offers madeto-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.

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.

La Cocina (lacocinasb.com) has flung open its rustic Mexican doors in the former home of Smithy Kitchen + Bar in downtown Santa Barbara. Look for classic Mexican dishes and unique takes such as squash enchiladas with cotija cheese and walnuts. Get creative and build your own tacos with slowly simmered eggplant, lamb, pork, or turkey on fresh house-made tortillas. The inviting outdoor patio lends itself to lingering, sharing plates, and sipping from the extensive margarita list.

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 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.

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.

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 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 and dinner are served daily; 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.

BRENDAN’S IRISH PUB & RESTAURANT 30315 Canwood St. Agoura Hills, 818-874-9400 and 1755 E. Daily Drive Camarillo, 805-383-4100 and 495 N. Ventu Park Road Newbury Park, 805-498-5050 brendans.com Irish; Entrées $10–$28

An alehouse that looks as if it were decorated by Disney Imagineers, this fun pub is full of activity, whether it’s darts or sports on the tellys. The bar pours 200 whiskeys and has more than a dozen beers on tap. The fish-and-chips are darn good, made with flaky cod and fried until crispy in a beer-laced batter. Other traditional Irish faves include shepherd’s pie, corned beef and cabbage, and lamb stew with barley and thyme. Private nooks allow for snuggling, and private rooms allow for serious partying. Connected to the Palm Garden Hotel, the Newbury Park location offers rooms service and catering for on-site weddings and other special events.

CAFÉ HABANA 3939 Cross Creek Road Malibu, 310-317-0300 cafehabana.com Pan-Latin; Entrées $9–$25

Sunday Brunch Café Habana isn’t limited to Cuban food or cocktails.

Dishes represent all of Latin culture, from South American ceviches to Mexican grilled corn and huevos rancheros to Cuban pulled-pork sandwiches.

Owner Sean Meenan is an eco-warrior while partner Rande Gerber brings in the celebs and keeps the nightlife hopping. The food is good, the cocktails are great, and the coconut flan is out of this world.

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Free Halloween Movie in Libbey Bowl, Live Music Pre-Show & Halloween Faire with The Ojai Mardi Gras Band, Poetry, Dance, Costume Contest, Surprise Guests 10/31/19, 4pm, Libbey Fountain Plaza

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805.640.1947 ENRICHING THE HUMAN SPIRIT THROUGH FILM SEPTEMBER 2019 / 805LIVING.COM

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Where to Eat Now 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.

Chef Ramón Velasquez has an enthusiastic following at Corazon Cocina in the Santa Barbara Public Market, and now fans can get their fix of his unique flavor-packed tacos at a second location. The Project: Corazon Cocina & Taproom (theprojectsb.com), a collaboration with Captain Fatty’s Brewery, is now open in the Funk Zone, where diners can enjoy Velasquez’s Mexican specialties with craft beer, cider, wine, or a signature mezcal cocktail and catch ocean breezes on the outdoor patio.

NEW THE CRUISERY 501 State St. Santa Barbara, 805-770-0270 thecruisery.com American Fusion; Entrées $9–$18

This lively brewpub located in the former Santa Barbara Brewing Company space serves top-notch beers from award-winning master brewer Dave “Zambo” Szamborski as well as a satisfying sudsfriendly menu. Not your typical pub grub, offerings include banh mi flatbread, yellowtail crudo, and steak frites, along with sandwiches, tacos, salads, and appetizers like beer-battered green beans. Beer not your jam? Try a craft cocktail with house-made infusions and freshly squeezed juices. Happy hour is Sundays through Fridays from 3 p.m. to 7 p.m. with deals on cocktails, beers, and bites.

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

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($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.

ENTERPRISE FISH CO. 225 State St. Santa Barbara, 805-962-3313 enterprisefishcosantabarbara.com Seafood; Entrées $11-$66

The bar is up front at this State Street party-on-apseudo-fishing-boat. Owners Mike Bank and Randy Laferr were inspired to open this place 35 years ago by fun coastal Mexican towns where they saw locals grilling super-fresh fish over mesquite charcoal. The fresh catch of the day can be mesquite-grilled, panseared, blackened, or finished with a lemon-buttercaper sauce. The fish tacos get zests from a mesquite spice mix, lime wedges, homemade guacamole and pico de gallo, all folded up in soft corn tortillas. Although the atmosphere is casual (think fish traps hanging from the ceiling, an antique diving suit, and aquarium), steak and lobster tail are on the menu as well.

FARFALLA TRATTORIA 160 Promenade Way Westlake Village, 805-497-2283 farfallawestlakevillage.com Italian; Entrées $13–$30

The dark and sexy environs evoke both romance and fun, aided by a classical guitarist playing in the lounge area on Friday and Saturday nights. Excellent Italian fare from chef-owner Santino Coccia includes an extensive list of cheeses and a full-blown fresh mozzarella bar.

Salads are created as either starters or main courses.

The pasta list is long and has many interesting choices.

Pizza, plus seafood like cioppino and branzino, and plenty of meats will satisfy most appetites.

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 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 II 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 II 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 order-at-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-placenamed 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 lifegiving 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.

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.

VENTIKI LOUNGE & LANAI 701 E. Main St. Ventura, 805-667-8887 ventikiloungeandlanai.com Sushi and Polynesian; Pupus and Sashimi $6–$17; Entrées $10–$28

This small but vibrant spot feels like a tropical island in the middle of downtown Ventura. Patrons enter through a patio decorated with plants, tiki gods, a fire pit, and thatched overhangs. Inside, bar stools offer ringside seats for the show put on by founding bartender Scott Noble (aka Skipper Scott, the guy in the vintage Hawaiian shirt) and crew as they whip up tiki cocktails from recipes that date from the 1930s to the present. (The VenTiki Mai Tai is made with fresh lime juice, hold the grenadine and pineapple juice.) Head chef Anthony Longoria oversees the menu of salads, poke bowls, tuna en fuego, shrimp skewers with chili-lime sauce and fresh coconut, and kalua pork sliders, the latter served on King’s Hawaiian rolls.

Check your cholesterol before ordering the Robinson Cristo sandwich: Made with brie, fried Spam, and blackberryjalapeño compote between two thick pieces of egg-battered King’s Hawaiian bread sprinkled with powdered sugar, it’s a playful (and especially hearty) take on the Monte Cristo. 

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MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

EQUINOX SPORTS CLUB LOS ANGELES

1835 S. Sepulveda Blvd, Los Angeles, CA 90025 SEPTEMBER 2019 / 805LIVING.COM

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