805 Living September 2022 by 805 Living

&FoodWine SEPTEMBER 2022

NAVARRA COLLECTION

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Source: Forbes.com (April 2022). Forbes Best-in-State Wealth Advisors ranking was developed by SHOOK Research and is based on in-person, virtual and telephone due diligence meetings to evaluate each advisor qualitatively, a major component of a ranking algorithm that includes: client retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of SHOOK Research, LLC and are not indicative of future performance or representative of any one client’s experience. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pay a fee to Forbes or SHOOK Research in exchange for the ranking. For more information, see www.SHOOKresearch.com.

Forbes Best-In-State Wealth Advisors 2022 Seth Haye Barron’s Top 1,200 Financial Advisors: State-by-State 2022 Seth Haye The O ks Group FRONT, LEFT: Duncan Hizzey: Financial Advisor; Seth Haye: Managing Director Wealth Management, Financial Advisor; Katie Arnold: Associate Vice President, Financial Advisor; BACK, LEFT: Griselda Hernandez: Registered Associate; Stephanie Hartmire: Wealth Management Associate; Elisa Decker: Vice President, Group Director; Clint Spivey: Consulting Group Analyst; Jessica Hudson: Client Service Associate 805-494-021 5 · 100 N. Westlake Blvd., Suite 200, Westlake Village, CA 91362 WEALTH MANAGEMENT FOR HIGH-NET-WORTH FAMILIES

Morgan Stanley Smith Barney LLC. Member SIPC. CRC 4748735 05/22 N. Westlake Blvd., Suite 200, Westlake Village, CA 91362

Source: Barrons.com (March 2022). Top 1,200 Financial Advisors: State-by-State as identified by Barron’s magazine, using quantitative and qualitative criteria and selected from a pool of over 4,000 nominations. Advisors in the Top 1,200 Financial Advisors list have a minimum of seven years of financial services experience. Qualitative factors include, but are not limited to, compliance record and philanthropic work. Investment performance is not a criterion. 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 Barron’s in exchange for the rating. Barron’s is a registered trademark of Dow Jones & Company, L.P. All rights reserved.

Morgan Stanley Smith Barney LLC. Member SIPC. CRC 4748735 05/22

Forbes Best-In-State Wealth Advisors 2022 Seth Haye Barron’s Top 1,200 Financial Advisors: State-by-State 2022 Seth Haye The O ks Group 805-494-021 5 · 100

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YOSEMITE BREATHE IN

Autumn in the Yosemite region is something to behold. You can admire foliage in Yosemite Valley, hike a waterfall trail and look up at star-filled night skies. It’s easy to experience this when you stay at Tenaya Lodge, which is just two miles from Yosemite National Park. With so much to do, where do you even begin? Here are 5 surefire Sierra moments to experience this autumn.

Go on a guided park tour with Yosemite 360 Tours. Our comfortable buses make it easy to enjoy the best of Yosemite. Get ready for the ride of your life — explore the Sierra National Forest on a mountain bike. Catch an out-of-this-world sunrise and sunset in Yosemite Valley. Grab a cocktail and relax at Tenaya’s outdoor resort pool, which features music playing underwater. Feeling bold? Hike up Half Dome. Keep in mind reservations are required. Make this fall your best yet. Plan your journey today.

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5 REASONS TO EXPLORE YOSEMITE THIS FALL TenayaLodge.com | (888) 514-2167 | 1122 Highway 41, Fish Camp, CA

Photographs by Carter Hiyama

MORE TO SAVOR IN SANTA YNEZ VALLEY

12 SEPTEMBER 2022 / 805LIVING.COM MOSSGARY Contents

SEPTEMBER 2022 • FOOD & WINE

A wood-fired pizza made with ingredients from the Roblar Winery and Vineyards’ newly expanded farm gets a finishing touch. For more on the Santa Ynez Valley food and wine scene, turn to page 84.

By Nancy PhotographsRansohoffbyGary Moss 92

84Features

Vineyard, farm, and bakery expansions and new owners, chefs, and eateries bring fresh ways to fill your glass and plate with the flavors of the region.

RECIPES FOR SUCCESS

A new cookbook reveals the impetus for the creation of Santa Barbara’s Barbareño restaurant and how to re-create its elevated farm-to-table dishes at home.

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Moss 48 54 1044598 66

Check out our website for the free digital version of 805 Living (smartphone- and tablet-compatible, it’s also on issuu.com).

Upgrades 75 A Dash of Color Add whimsy and personality to the kitchen with cabinets, furnishings, fixtures, and appliances in bold hues.

14 SEPTEMBER 2022 / 805LIVING.COM Pulse 35 Tracking the Beat of the 805 By Erin Rottman Finds 45 Catalan Kitchen Embrace the foodways of the Iberian Peninsula with these culinarySpanish-inflectedessentials.

By Jennie Nunn 48 STYLE: A Sweet Look Caramel-colored fashions give new meaning to eye candy this fall. By Frances Ryan 54 TRAVEL : Mellow Mexico By Erin Rottman Insider 62 Events In & Around the 805 By Heidi Dvorak Arts & Culture 66 Image Maker Artist Peter Horjus illustrates the art of versatility.

Photograph

On the Cover A new chef at the Ballard Inn and The Gathering Table restaurant presents creative twists on southern classics, like Shrimp and Grits. See page 84 for more gustatory developments in Santa Ynez Valley. by Gary

By Frances Ryan Good Deeds 80 People Assisting The Homeless’ A Toast to Home Taste 98 FOOD: Fruit of All Trades Chefs in the 805 make creative use of the tropical jackfruit as a savory replacement for meat. By Jaime Lewis 102 WINE: One Winemaker, Two Counties When it comes to producing history-making wines, Bob Lindquist loves a lot of the Central Coast.

By Gabe Saglie 104 DINING OUT: Finch & Fork Refreshed The restaurant at the Kimpton Canary Santa Barbara hotel has an updated look and new menus that take cues from the ingredients and the wide array of cultures found locally.

Visit Us Online! Instagram,805living.comFacebook, Twitter, Pinterest, Spotify, Apple, Google, and YouTube keyword: 805Living

By Nancy PhotographsRansohoffbyGary Moss 107 Where to Eat Now P.S. Sketchpad 120 Wine Geeks of the 805 By Greg Clarke In Every Issue 20 Editor’s Note 26 M asthead 28 B ehind the Scenes & WINE

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Contents MOSSGARY104:AND66ISTOCK.COM/MYSHKOVSKY;98:COLLECTION;RESORTSAUBERGEOFCOURTESY54: SEPTEMBER 2022 • FOOD

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ANNETTE BERGER SVP/ Brokerage Manager Westlake Village 3075 Townsgate Road, Suite 100 Westlake Village, CA 91361 805.495.2000 Calabasas 4764 Park Granada, Suite 101 Calabasas, CA 91302 818.290.5599 Channel Islands 3600 S. Harbor Blvd., Suite 112B Oxnard, CA 805.382.820093035 Unparalled at pairing buyers and sellers with the world’s finest wine and vineyard properties. sothebysrealty.com © 2022 Sotheby’s International Realty. All Rights Reserved. Sotheby’s International Realty® is a registered trademark and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

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Santa Barbara County as a whole is one of our most exciting wine countries, and it owes a measure of gratitude to legendary winemaker Bob Lindquist.

Take for example executive chef Julian Martinez of Santa Barbara’s Barbareño.

That’s just a bit of the jackpot that made it into this annual issue. Whenever our tribute to food and wine is just about to be printed, I always feel the desire to thank both the 805 Living crew as well as our advertisers who support top-quality local media. Together, we’re a great team that keeps our readers coming back for more.

Where

This month, the restaurant will publish Barbareño: Cuisine of California’s Central Coast, in which Martinez, a fan of the late Anthony Bourdain, writes earnestly of his and the restaurant team’s journey to discover Barbareño’s identity and find the right approach to convey the wonders of California’s coastal lands through farm-to-table cuisine. Go to page 92 to read more about it and get some recipes from the cookbook.

In Taste/Wine (page 102), writer Gabe Saglie talks with Lindquist, who began putting his signature on Santa Barbara County wines in 1982. Today he continues to receive acclaim, only now he’s also using San Luis Obispo County fruit. Lindquist suggests some bottles to consider as we welcome autumn and the cuisine of the season.

Editor’s Note

I’VE SAID IT BEFORE, AND I’LL SAY IT AGAIN: The whole 805 area is a culinary jackpot. When it comes to food and wine, we won the big prize. And we just keep winning. Our Central California home is abundant with fresh ingredients and bountiful with creative people wanting to use those ingredients to make others happy.

We’ll be back in October with an issue that celebrates fall and our local arts and culture scene.

Nancy Ransohoff’s feature story “More to Savor in Santa Ynez Valley” (page 84) takes readers to this ever-evolving culinary destination that continues to distinguish itself within Santa Barbara County. And my own personal addendum to the story would be that no matter where you stop in the Santa Ynez Valley—a restaurant, an inn, a large vineyard estate, or a boutique winery’s tasting room, you’re bound to find greatCertainly,wine.

20 SEPTEMBER 2022 / 805LIVING.COM MOSSGARY

Lynne Andujar Editor in Chief & edit@805living.comPublisher Epicureans Enjoy the Home field Advantage

One can almost see this passion running through those artisans’ veins. Whether it’s homegrown talent or imported from elsewhere, the craftspeople fueling this enduring epicurean campaign are all local treasures.

This year, celebrate the season on an award-winning Caribbean or Mexican Riviera vacation, and leave the holiday hassle in your wake. Escape to breathtaking places—like St. Thomas, Tortola, Cozumel, Cabo San Lucas, and Grand Cayman—on a ship that’s a destination itself. We’ll take care of every festive detail on board. Savor delicious holiday meals with menus cra ed by our Michelin-starred chef. Enjoy stunning decorations and entertainment that will get the whole family in the spirit. Ring in the New Year at a ship-wide champagne gala. And the best part? You don’t have to do a thing but relax. Imagery and messaging may not accurately reﬂect onboard and destination experiences, offerings, features, or itineraries. These may not be available during your voyage, may vary by ship and destination, and may be subject to change without notice. For complete details on our safety protocols on board, visit healthyatsea.com. ©2022 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador. YOUR

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Your outdoor space craves fabulous things... 805.962.0200 | WWW.CABANAHOME.COM 111 SANTA BARBARA STREET SANTA BARBARA, CA 93101 805 LIVING, SEPTEMBER 2022 EDITOR IN CHIEF, PUBLISHER, & CEO Lynne Andujar edit@805living.com ASSOCIATE PUBLISHER Jennifer S. Vogelbach Fashion, fine jewelry, home furnishings and design, insurance, mortgage, real estate jennifer@805living.com, 818 4 27 3496 ADVERTISING SALES REPRESENTATIVES Diane Dreyer Santa Barbara County wineries diane@805living.com, 818 8 79 3 951 Amra Neal Architects, attorneys, automotive, beauty, dining, education, entertainment, financial/banking, fitness, food and beverage, health, home builders, landscape, nonprofit organizations, senior living, travel amra@805living.com, 310 92 4 2 631 ALL OTHER ADVERTISING QUERIES jennifer@805living.com , 818 4 27 3496 ADVERTISING DESIGN & PRODUCTION Sophie Patenaude, sophie@805living.com OPERATIONS MANAGER Carmen Juarez L eiva ACCOUNTING Lori Kantor, lori@805living.com CREATIVE DIRECTOR Bernard Scharf DESIGNER Sophie Patenaude CONTRIBUTING EDITORS Heidi Dvorak, Jennie Nunn (Shopping), Erin Rottman (Travel), Frances Ryan (Fashion, Interior Design) CONTRIBUTING ILLUSTRATOR Greg Clarke CONTRIBUTING PHOTOGRAPHER Gary Moss EXECUTIVE EDITOR Kathy Tomlinson PHOTO EDITOR Gary Moss photo@805living.com CONTRIBUTING WRITERS Victoria Woodard Harvey, Jaime Lewis, Nancy Ransohoff, Gabe Saglie, Joan Tapper RESEARCH EDITOR Tajinder Rehal CONSULTING EDITOR Anthony Head 805 Living is published 10 times a year and is a property of 3Digit Media, LLC. 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362

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“I recently discovered Tin City in Paso Robles,” says contributing editor Jennie Nunn (Finds, page 45). “It’s such a great destination for sampling local wine, craft beer, and small-batch spirits. It’s also a fun place to take out-of-town guests.”

Nancy Ransohoff

Gabe Saglie

“Twenty-Four Blackbirds Chocolates in Santa Barbara are heavenly,” says contributing writer Nancy Ransohoff (“More to Savor in Santa Ynez Valley,” page 84, and Dining Out, page 104). “Their truffles, handmade in Santa Barbara, now come in vibrant hues, and the new chocolate-bar packaging is beautiful and colorful.”

Jennie Nunn

Great foodie finds are everywhere in the 805. A few of our contributors divulge their recent culinary discoveries.

Contributing writer Gabe Saglie (Taste Wine, page 102) points to Peasants Deli & Market in Solvang. “A leg of jamón Iberico in the window and inter national gourmet finds make this the ultimate pre-picnic stop,” he says.

PHOTOGRAPHYBAKERSTEPHANIERANSOHOFF:SISKA;JENNUNN:

Behind the Scenes “5 QualityBeautifulStars!Store.Furniture”. Mission • Arts/Crafts • Mid-Century Modern • Amish-crafted • 50s California Casual • Rustic • Shaker • Eclectic • Lamps • Rugs • Sleep Since 1976 For Your Home California Style Furnishings Steve Thomas • Google Review “This store is a true local treasure.” – Shannon M. • YELP “Unique one-of-a-kind furniture and made so well.” – Carri N. • Camarillo “I drive up from LA to buy my furniture here. Great prices. Friendly staff.” – David S. • Venice California Casual Rustic Modern Mid Century • 805 628-4971 • 443 East Main Street • Downtown Ventura • 16,000 sq.ft. historic two-story showroom • Over 75 manufacturers • We gladly deliver throughout the Central Coast and Southern California • Open 7 days a week • Take a tour: Sustainablefyhfurn.comBambooAmish

“Priedite Barbecue, a pop up at Bell’s in Los Alamos. Ribs, brisket, coffee, and beer—dreamy.”

DESIGNS311PUBLICSTEARNS:NUSS;REBECCAVINING:

—Julian Martinez (“Recipes for Success,” page 92) executive chef, barbareno.comSantaBarbareñoownerBarbara

“I love the gluten-free pita and flatbread options and the Caesar salad at Mesa Verde in Santa Barbara.”

Behind the Scenes

Some of our featured experts name their latest 805-area foodie finds.

The Gyoza at Secret Bao in Santa Barbara. The Szechuan chili sauce is amazing.”

—Joi Stearns ( Taste Food , page 98) cofounder and operator of Joi Café and JoiBirds Westlake Village and soon in Thousandjoicafe.comOaks

—Skylar Bryce Liess ( Pulse , page 35) owner, pastry chef Skylar Bryce Pies, Etc. Santa Barbara, skylarbryce.comVentura I love Charlie’s Place in Los Alamos. It’s 100 percent iconic of the Central Coast.”

—Michael Vining (“More To Savor in Santa Ynez Valley,” page 84) director of farming and sustainability Gleason Family gleasonfamilyvineyards.comSantaVineyardsYnez

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WINERY & VINEYARDS Nestled in an oak tree-studded 40-acre vineyard located in the heart of Santa Barbara County, Roblar reflects the spirit of Santa Ynez Valley— rustic, authentic, and bold. Our philosophy is to foster a unique visitor experience of bringing together great wine, great food, and greatRoblarWinery.comfriends. OPEN 11am-5pm * FOOD MENU SERVED DAILY

DRY WINE FLAVORING

Catlett also makes finishing salts flavored with smoked rosemary and Refugio citrus, and she’s developing a line of pantry staples like salsas, tomato sauces, and preserves made from produce grown at the farm. “Food is such a powerful way to speak to people,” she says. “It’s amazing that something I make can be part of that in other people’s lives. And that makes me want to make more.”

TRACKING THE BEAT OF THE 805

The seasoning adds the fruity tang of wine without introducing liquid that can interfere with a crispy crust on meats. “It’s especially good on roasted red meat as a finishing salt or as part of a marinade,” says Catlett, “and it’s delicious with chocolate—my favorite way to use it is sprinkled on a chocolate brownie. It’s also very tasty on grilled chicken, roasted vegetables, and in cheesy pasta sauces.”

SEPTEMBER 2022 / 805LIVING.COM 35

P ulse

By E rin Rottman

After seeing red wine–infused sugar and falling in love with its hue, Amanda Catlett of Gaia Farm in Goleta wanted to apply the concept to a savory flavor enhancer. The result is the pinkish-purple Red Wine Finishing Sea Salt (gaiafarm. org, $10 for eight ounces), available at Sisters Second Saturday Market in Los Alamos or from the farm’s website. Catlett starts with sea salt from San Francisco Salt Company, combines it with red wine from vineyards like La Lieff in San Luis Obispo County, dehydrates it, and adds pink peppercorns picked from her neighbor’s trees.

Gaia Farm Red Wine Finishing Sea Salt adds wine flavor to rubs and withoutseasoningsothertheliquid.

On a serving platter, arrange avocado halves facing upward so the interiors act as little cups for holding the dressing. Stir the dressing well and spoon it over the avocado halves. Generously sprinkle with chives and remaining ½ teaspoon salt, to taste. Serve at room temperature.

2 t ablespoons balsamic vinegar 2 ta blespoons cold-pressed extra-virgin olive oil 2 large firm but ripe avocados, h alved, peeled, and room temperature (about 1 pound) 1 teaspoon chopped fresh chives

Following a foreword by chef and Slow Food movement devotee Alice Waters are instruction on cooking techniques, like sprouting and fermentation, and recipes—organized by season—that are punctuated with anecdotes of farm life and use ingredients from the garden, pasture, and orchard. For a sample, check out the avocado salad recipe below.

2 ta blespoons diced shallot (about 1 small shallot) 1 teaspoon fine sea salt, to taste ¼ cup aged balsamic vinegar

Recipe from The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm by Molly Chester and Sarah Owens, to be published on October 25, 2022, by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2022 by Organic Spark, Inc.

Molly Chester (top) shares recipes from her family farm, like Whole Avocado Salad With Aged Balsamic and Extra-Virgin Olive Oil (above), in The Apricot Lane Farms Cookbook.

36 SEPTEMBER 2022 / 805LIVING.COM Pulse

COOK LIKE THE FARMER DOWN THE LANE

FARMSLANEAPRICOTOFCOURTESY

In a small glass or nonreactive metal bowl, stir together shallot and ½ teaspoon salt. Set aside for 5 minutes. The salt will soften the shallot and its sharp flavor. Add vinegars and oil and mix dressing thoroughly.

This quick and easy recipe accentuates the pairing of creamy, sweet avocado with rich balsamic vinegars. If you do not have aged balsamic vinegar, substitute additional unaged balsamic and a little honey for sweetness. Use the fruits when they are firm but ripe to make them easier to peel and slice. When [my son] Beaudie was only 5 years old, I served this dish for dinner, and before I scooped one for myself, he had eaten the entire plate of four halves! I have learned that a small drizzle of aged balsamic on just about any food will encourage kids to eat with enthusiasm. This salad is best prepared right before serving so the natural oils in the avocado remain creamy at room temperature.

“You basically get to experience what it’s like to cook from the seasonality of the land,” Molly says. “It’s really a connection back to Mother Earth.” Molly is slated to sign cookbooks at the Apricot Lane Farms farmstand on October 29.

A new cookbook from Apricot Lane Farms in Moorpark is due for release on October 25. The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm (Avery, 2022; apricotlanefarms.com/ cookbook) by Molly Chester with Sarah Owens is based on food products that founders John and Molly Chester raise at their biodynamic farm and meals they’ve refined in their kitchen over the past 11 years.

WHOLE AVOCADO SALAD WITH AGED BALSAMIC AND EXTRA-VIRGIN OLIVE OIL Serves 4

JAMIE SLONE WINES TASTING ROOM 23 E. De La Guerra St. Santa Barbara, CA info@jamieslonewines.com93101805-560-6555

Nestled among the beautiful Spanish architecture of the Historic Presidio Neighborhood, our tasting room is a favorite for locals and tourists alike. We produce elegant, balanced, premium wines that showcase the character of the very best vineyards in Santa Barbara County. Our love of family is extended to guests when they arrive in our cozy tasting room that feels like a beautiful living room. Providing guests with the most outstanding tasting experience in Santa Barbara is at the pinnacle of our philosophy and is reflected in our wine club of fans and returning guests. Start your wine tasting experience with Santa Barbara News-Press winner for Best Winery and Tasting Room, Jamie Slone Wines. This Fall, we are be pouring Sauvignon Blanc, Chardonnay, Pinot Noir, Grenache, Cabernet Sauvignon and Red Blends!

Santa Barbara’s Best Boutique Winery

Vignettes from that mural became the labels for Artiste’s most recent releases, the 2019 sparkling brut rosé and the 2021 chardonnay. “The artwork evokes refreshment— entrance into a dreamland,” Cosentino says. In conjunction with the release, about a dozen of Cosentino’s oil and acrylic paintings will be on display at the Artiste gallery through the fall.

Pulse

AN ARTISAN PIES

VISUAL AND REFRESHMENTVITICULTURAL

The butter has to be European and the finishing salt has to be Maldon. It’s part of what makes Skylar Bryce Pies, Etc. (skylarbryce.com) so special. Artisan baker Skylar Bryce Liess makes honey pie, chocolate cream pie with Valrhona chocolate, and seasonal citrus pies—like passionfruit and mango lime— topped with edible flowers.

Patrons can preorder whole pies or a pie-slice box featuring three different flavors on the website Tuesday through Saturday for pickup on Sunday. Liess also sells a selection of flavors at the monthly Farmer and the Flea (farmerandtheflea.co) market in downtown Santa Barbara. This fall, she expects a return of her butterscotch pumpkin pie with salted pepita streusel. “It’s probably one of my favorites,” Liess says. “I love the texture that the streusel gives it.”

Baker Skylar Bryce Liess sells her pies whole and in threeslice sampler boxes, in which each slice is a different flavor.

ETC.PIES,BRYCESKYLAROFCOURTESYGROUPING:BOTTOMREIERSON;KIMTOP:

When Anna Rice, co-owner and creative director of Artiste Winery in Los Olivos (artiste.com) and Santa Barbara artist Colette Cosentino met, Rice immediately felt drawn to the painter’s ethereal works. The two of them placed a couple of wine bottles on a 10x12-foot mural Cosentino had created, and Rice knew that Cosentino would be her next label artist. “We both sat down on her artwork with these bottles of wine and just thought that we needed to be in the painting drinking wine,” Rice says.

ENTERPRISE

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The labels (from left) for newly released Artiste Winery 2019 Brut Rosé California Sparkling Wine and 2021 Chardonnay La Presa Vineyard, Santa Barbara County feature artist Colette Cosentino’s works, Fruits and Green Belt, respectively.

Dedicated Alzheimer’s care | Physical therapy, rehabilitation and fitness

BelmontVillage.com/LosAngeles

Since 1998, Belmont Village has safely delivered an unparalleled senior living experience for thousands of families. Collaborations with experts from the nation’s top healthcare institutions and universities, including UCLA and USC, have established our national leadership in demonstrably effective cognitive health and wellness programs. Combining the highest levels of hospitality and care, our communities make life worth living.

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When fashion designer Kazuyo Takeda took time off from work to care for her children, she spent more time in the kitchen and noticed that trash bags seemed, well, trashy.

Nationally-recognized, highly trained staff

“That really bothered me that there weren’t nice trash bags available, and I didn’t like using regular plastic for the trash,” she says. “I wanted to make something that was pleasant for the room and also pleasant for theTakeda’senvironment.”ambition evolved into Santa Barbara–based G.K.P. (Good Kitchen Products; gkpofficial.com), a company through which she sells her handcrafted sustainable-canvas apron designs—to clientele including Los Angeles chefs Nancy Silverton and Niki Nakayama—as well as compostable trash bags that also happen to look good. Made of cornstarch-based materials, the bags come in 13- and threegallon sizes and fully decompose in about 180 days, says Takeda, who has a background in biology as well as fashion design. All G.K.P. products are available via the company’s website. The trash bags are also sold at Erewhon markets in Calabasas and other Los Angeles County locations, and the aprons can be ordered at the Ojai Valley Inn’s online marketplace (shopojai. com), as well. Takeda donates one percent of each purchase to ocean plastic-pollution cleanup efforts.

PTS FURNITURE HOM E AN D OFFIC E SHOWROOM 250 Conejo Ridge Ave. ousand Oaks, CA 91361 805-496-4804 Mon–Sat: 10 a.m.–4 p.m., Sun 12–4 p.m. | ptsfurniture.com PTS FURNITURE HOM E AN D OFFIC E SHOWROOM 250 Conejo Ridge Ave., ousand Oaks, CA 91361 805-496-4804 Mon–Sat., 10 a.m.–4 p.m.; Sunday, 12 p.m.–4 p.m. | ptsfurniture.com

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification.Affiliated real estate agents are independent contractor sales associates, not employees. ©2022 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.CalRE #00545184

Surround yourself in tranquility in this stunning one-story mid-century farmhouse style home situated on just over an acre in the heart of Santa Rosa Valley. Privately gated estate within a gated neighbor hood. This home has been beautifully remodeled and updated throughout. Harvest Avocados, Lemons, Tangerines, Limes and Oranges or watch the sunset from the rear patio. 3 Bedrooms (1 currently is an open office), 2 bathrooms, large family room with built in bar and wood burning brick fireplace, updated baths, Steam Shower with rainheads, Soaking tub, laundry room, and formal dining area with built in cabinets. Home has an incredible chef’s kitchen showcasing professional GE Cafe quality stainless steel appliances including gas range with an oven, oven plus built-in microwave, farmhouse sink, designer quartz counters, soft close cabinets, and huge island with drawer fridge. Rear yard with patio area and BBQ island with sink and wood burning pizza oven. The Master Bedroom features a walk-in closet with custom built ins, remodeled bathroom, and direct access to spa area with outdoor shower within dog run. Plenty of garden space and huge raised beds. RV access and parking space with 50 amp hook up as well Electric Car charging. This property has a total of 4 car garage, a detached 2 car garage at the top of the property and an oversized 2-car detached garage/ workshop below with a full bathroom, as well as a one-bedroom studio above. Other amenities: Dual Water Sources (potable and non-potable water) Dual Paned windows, Central Air and Heat in main home, ceiling fans, and lots of family/entertaining outdoor space. Don’t miss this great opportunity to own this dream property located near the Santa Rosa Equestrian Park in Hill Canyon with miles of trails to ride horses, hike, or mountain bike. Contact Rosemary Allison (RosemaryAllison@aol.com) or Joe Markiewicz (jr255@ymail.com) for more information.

Beautiful equestrian property located on 1.13 acres graced with giant redwood and corral trees located at the end of a cul-de-sac. This two-story dream equestrian estate home, reminiscent of a French Country estate, features an upgraded kitchen which includes a center island and breakfast bar. Large family room off kitchen with fireplace, exposed beam ceilings and wet bar. Step down living room features vaulted ceiling and fireplace. Formal dining room with views of the garden and arena. Downstairs guest bedroom and full bath. Indoor laundry room. Three car garage. Beautiful wood staircase leads to a huge master bedroom with exposed beam ceiling, fireplace, his and her walk-in closets, large master bathroom with separate toilet and shower. Bedroom French doors open to balcony with gorgeous view of property. Three bedrooms and two baths upstairs. Shaded landscaped lawn and fruit trees. Serene fenced-in vegetable garden. Leaf Filter gutter protection system. Equestrian facilities include 6 stall barn and enclosed tack and feed room. Stalls and barn aisle fully matted. Separate foaling stall. Round pen. Wash rack. Riding arena (approx. 140’ x 90’), felt-sand mix and irrigation. Arena graded for quick drainage. Shed at back of barn for additional storage. Driveway access to back of barn for ease of vet, hay deliveries, etc. Easy pull through trailer parking. Access to miles and miles of riding trails directly from the property. 5-minute drive to Santa Rosa Equestrian Park in Hill Canyon and many more miles of trails. Great location with quick access to 23/118 Freeway, 101 freeway and the Metrolink Station in Moorpark. Award winning Santa Rosa Technology Magnet school district. REDUCED TO ONLY $1,785,000!!

Daily News Readers Choice Voted “BEST” Agent for 2022 805.479.7653 rosemaryallison@aol.com | www.callrosemary.com | CalRE #00545184 Over $106,000,000 in sales in 2021 call on Rosemary to use her proven expertise to help you get the highest sales price With Rosemary’s new app, it has never been easier to search for new listings, find out what your home is worth and what your neighbors’ homes are listed for, plus what has sold! And unlike Zillow and Trulia, Rosemary will NEVER sell your information! Search “ROSEMARY ALLISON” in the App Store or Google Play store and download the FREE App today!

Affiliated real estate agents are independent contractor sales associates, not employees. Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

The

by the California Legislative Woman's Caucus, awarded by the California Senate and Assembly

Pastas (of course!) | Risotto Meat and Seafood Entrées | Salads and Soups | Gourmet Pizzas Panini | Housemade Breads, Sauces, and Dressings | Wines and Beers CATERING | PRIVATE EVENTS Open Daily for Lunch, Dinner, and Takeout (11 am–8:30 pm) 805-522-4249 | vivalapastasimivalley.com | 525 Country Club Drive | Simi Valley Join us for lunch or dinner in our beautiful dining room or outside on the covered patio, and enjoy a wide selection of traditional Italian dishes at affordable prices.

SHOPPING /

Catalan

Finds STYLE TRAVEL

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EMBRACE THE FOODWAYS OF THE IBERIAN PENINSULA WITH THESE SPANISH-INFLECTED CULINARY ESSENTIALS.

Brush up on your culinary fluency and host paella night. Turn the page for fresh provisions de la cocina EspañolaSONOMAWILLIAMSOFCOURTESY

By Jennie Nunn Kitchen

46 SEPTEMBER 2022 / 805LIVING.COM For more, visit our Pinterest page, keyword: 805living.

1. Spanish “Chatos” stemless wine drinking glasses ($28 for a set of four); historycompany.com.

6. Round “True Terracotta” serving platter ($30); World Market: The Promenade at Westlake in Westlake Village, Oxnard, Santa Barbara, and San Luis Obispo; worldmarket.com. 7. “Hammond” tapas forks ($32 for a set of six); Anthropologie: Thousand Oaks, Santa Barbara, and Westfield Topanga in Canoga Park; anthropologie.com. 8. Creative Co-op stoneware cheese labels ($43 for set of six); House of Rio, Ventura, houseofrio.com. 9. Paella pans (from $30); Williams Sonoma, Thousand Oaks, Santa Barbara, San Luis Obispo, and Westfield Topanga in Canoga Park, williamssonoma.com. 10. Aerin x Casa Lopez “Andreia” pitcher ($95); The Malibu Colony Company, Malibu Country Mart, malibucolonyco.com.

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2. Wine rack in antique brass finish ($98); Anthropologie: Thousand Oaks, Santa Barbara, and Westfield Topanga in Canoga Park; anthropologie.com. 3. Jen Hewitt “Superbloom” cotton slub napkins in orange ($14 for a set of four); World Market: The Promenade at Westlake in Westlake Village, Oxnard, Santa Barbara, and San Luis Obispo; worldmarket.com. 4. Indaba Trading Ltd. “Poppy” woven placemat ($18); Texture, Paso Robles, texturepaso.com. 5. Chiquilín smoked paprika ($3); World Market: The Promenade at Westlake in Westlake Village, Oxnard, Santa Barbara, and San Luis Obispo; worldmarket.com.

1. “Interlocking G” linen pants ($2,400); Gucci, Westfield Topanga in Canoga Park, gucci.com. 2. Vince “Sculpted” leather shirt jacket in hazelnut ($1,095); Neiman Marcus, Westfield Topanga in Canoga Park, neimanmarcus.com. 3. Loeffler Randall “Marison” woven cross-body bag in timber brown ($195); Diani, Santa Barbara, dianiboutique.com.

A Sweet Look CARAMEL-COLORED FASHIONS GIVE NEW MEANING TO EYE CANDY THIS FALL. Finds Style By

4. Continuous-band ring hand hammered from a single nugget of 18-karat gold (price upon request); Silverhorn, Santa Barbara, silverhorn.com. 5. Leather “Knot” sandal in saddle ($375); Jenni Kayne, Montecito, jennikayne.com. 6. A.L.C. “Val” pleated midi dress ($495); Intermix, Malibu Lumber Yard, intermixonline.com.

9. “Cray” ankle boots ($395); Ba&sh, Malibu Country Mart, ba-sh.com. 10. Patek Philippe “Twenty-4” self-winding watch in rose gold with diamonds (price upon request); Polacheck’s Jewelers, The Commons at Calabasas, polachecks.com.  Frances Ryan

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8. Etro suede “Buckle” belt in brown ($380); Neiman Marcus, Westfield Topanga in Canoga Park, neimanmarcus.com.

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7. “Eduardo-R” in honey and brushed gold ($539); Oliver Peoples, Malibu Country Mart, oliverpeoples.com.

1118 State Street Santa Barbara, CA 93101 For more than 25 years, Renaissance Fine Consignment has been a lavish women’s shopping destination, offering accessible highend designer labels at affordable prices. Discover the richness Santa Barbara has to offer at Renaissance Fine Consignment in La Arcada Plaza.

-6120 28505 Canwood St, Agoura Hills pacpatio.com Price Match Guarantee | Family Owned & Operated | White Glove Delivery

By Erin Rottman

Likewise, guests may say they’ve never had a spa treatment until experiencing one at Sana, the resort wellness center. The pre-treatment cleanse, which Auberge calls the modern-day cenote, begins with a relaxing soak in a warm whirlpool followed by sessions in a meditative sound room and a sauna, a pore-shrinking ice experience, and a hydrating clay application. And this all happens before the massage even begins. Cabanas furnished with daybeds line a stretch of whitesand beach at Etéreo on the southeastern coast of Mexico.

OFHEARTCABOSANLUCAS

TRANQUILITY ON THE RIVIERA MAYA

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Set on the Sea of Cortez’s Medano Beach, one of the most popular swimmable beaches in Cabo San Lucas, the new Corazón Cabo Resort & Spa (corazoncabo.com, from $619) is walking distance from shopping, restaurants, and nightlife. “To be in Corazón Cabo is to be in the heart of Cabo San Lucas,” says general manager Carlos Blanco, who adds that the hotel generally draws couples, but more families come during holidays, like Thanksgiving.

Featuring a secluded adultsonly pool, an infinity pool with a swim-up bar, and a rooftop pool, Corazón Cabo’s rooms and suites have floor-to-ceiling slidingglass doors and balconies that offer views of Land’s End rock formations in the sea. Guest also have access to the resort’s fullservice spa and fitness center and beachAlongclub.with the amenities comes elevated service from a staff that, Blanco says, is proud of what has been built. “Guests will feel the warmth of our team,” he says. >

The section of rooms farthest from the beach is just a five-minute walk from the sand, which is cleaned of seaweed every morning by hand to avoid machinery-induced erosion. Fronting the ocean are the adult and family pools; the main restaurant, Itzam, which has a comal, or wood-fired grill, for fresh corn tortillas; and the more casual, open-air Che Che, where a fusion of Japanese-Peruvian-Brazilian cuisine includes dishes like shrimp ceviche with mango and crudités with avocado–passion fruit dip.

An oceanside refuge of understated luxury, Etéreo, Auberge Resorts Collection (aubergeresorts.com/etereo, from $829) on the Riviera Maya, is the most recent Auberge resort to open in Mexico. Guests arrive to the blowing of a conch, a refreshing agua fresca, and a guía, a personal room escort.

Food and beverage director Tony Meden says the produce is especially delicious because farmers let it ripen fully before it’s picked. “The flavors are totally different,” he says. Recalling a local white cucumber he tasted at a farmers market in nearby Oxkutzcab shortly after coming to Etéreo, Meden says, “I had never tried a cucumber in my life until I tried one of those cucumbers.”

Three pools and the safe waters off Medano beach put the focus on immersion at the new Corazón Cabo Resort & Spa on the southern tip of Baja California.

Along with the hotel’s mangrove forest location, which makes it seem far from other resorts, its design intentionally minimizes the number of people guests see, says general manager Vinod Narayan. “Etéreo is built above a network of service corridors,” he says, “meaning most of our hotel team moves around in this subterranean level, allowing the resort to feel peaceful as guests encounter fewer people, housekeeping carts, and engineers but at the same time enjoy the immaculate service we provide.” All rooms and suites have ocean views. Interior walls are finished with chukum stucco, a limestone-based plaster made with resin from endemic trees that is believed to have covered the walls of the ancient Mayan pyramids. The traditional influence is married with other natural materials like wood, leather, and wool for a modern organic, earthy feel. Sliding glass doors lead to terraces with lounge chairs and, in the suites, plunge pools.

Finds Travel

FRESH. GENUINE. SIMPLE. LOCAL. Born from a love of coffee, horses, and the Santa Ynez Valley, Pony Espresso is truly one of a kind. Brought to you by restaurateur Alberto Battaglini and real estate investor Evan Lash, this Italian café offers much more than just incredible coffee and pastries. Our dynamic kitchen turns out high-quality recipes to suit many tastes. All are prepared with fresh, local ingredients and incorporate Battaglini’s Italian heritage and Latin influences. Come and enjoy! Open Daily for Breakfast & Brunch, 7 am–4 pm Dinner, including Tacos & Tapas, Wednesday–Friday, 4 pm–8 pm Wine, Beer, & Mimosas 3558 Sagunto Street, Santa Ynez | 805-691-9187 | @ponyespressosyv Patisserietop-ratedpastriesFresh-bakedfromAlessia Octopus TacosPollo Cacciatore Cast Iron RibeyePeruvian Ceviche

Please CDC and local guidelines before traveling.

MEXICO

LESSER-KNOWN

About 45 minutes (32 miles) from Manzanillo-Costalegre International Airport is a stretch of the Pacific coast that has been private for centuries, resulting in sparse population, significant biodiversity, and pristine beaches. “It is a place that is still undiscovered, even for Mexicans,” says Felix Murillo, general manager of the new Four Seasons Resort, Tamarindo (fourseasons.com/tamarindo, from $1,550), which is accepting reservations now for stays starting in the fall. Set on a 3,000-acre property, of which just two percent is slated for development, the 157-room resort is built of sand-colored concrete—designed to blend into the natural environment—and carved stones, fit together one by one. On the premises are all the amenities that guests expect at a Four Seasons, from complimentary ocean activities to children’s programming to a spa with hot and cold plunge pools surrounded by the area’s distinctive red clay. But the uniqueness of the place is in its local details, like the on-site farm that supplies the restaurants with fruits and vegetables and the ceramic coffee cups in the guest rooms, which are crafted by Yucatán artisans.

MEXICOPHOTOOFESTRADAFRANCISCOGROUPING:BOTTOMMEXICO;TAMARINDO,SEASONSFOUROFCOURTESYTOP:

CULTURAL BAJA

Decorated with natural materials, guest (above)roomsand the mezcal bar (right) at Drift San José del Cabo offer modern takes on local traditions.

A guest suite patio at Four Seasons Resort Tamarindo looks out onto the beachespeacefuland coves along the private peninsula that the resort shares with an eco-preserve.

Every Thursday, Drift hosts alfresco taco nights with live music and mezcal cocktails, like the Jose’s special—mezcal, hibiscus-infused syrup, lime, orange, and grapefruit juice—that attract locals as well as out-of-town guests. “The scale of things is so intimate,” Quintero says, “that often guests will interact and get to know each other because they feel like they are ‘in the know’ or have discovered something special together.” 

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An alternative to the traditional beach resort, the newly renovated, 29-room Drift San José del Cabo (drifthotels.co/ sanjose, from $180) sits on the edge of the town’s gallery district and features design-forward rooms filled with handmade textiles. “Our city is 300 years old, has cobblestone streets, local purveyors, artisans, and chefs, and we have communityoriented activities, such as farmers markets and art walks that guests can engage in to better understand our style and culture,” says Drift general manager Cristina Quintero. “It is a true and authentic experience of Baja.”

at the ranch visit us in solvang & los olivos 800 East Highway 246, Solvang / 2890 Grand Avenue, Los Olivos www.kaenawine.com Grenache · Syrah · Mourvedre · Cabernet Sauvignon · Merlot Petit Verdot · Malbec · Cabernet Franc · Viognier · Chardonnay Albarino · Sauvignon Blanc · Roussanne · Riesling & Bubbles

Where805-296-3612ToStay,

DISCOVER PASO ROBLES

Orange Dot Quilts is a wonderful little quilt shop and studio packed with gorgeous fabrics, fresh patterns, fun kits, and unique handmade items. The shop’s policy is to promote the art of quilting, and sewing in general, by freely sharing knowledge and skill, with kindness and enthusiasm. Located in downtown Paso Robles, stop by and be inspired.

Play, Sip, Shop

CLARK HOUSE AT ONX WINES 1595 Paradise Meadow Lane, Templeton onxwine.com/clark-house; 805-400-4693

BELLTRINE

ORANGE DOT QUILTS 1005 Railroad St., Suite 1, Paso Robles orangedotquilts.com; 805-423-4755

Extraordinary vendors and makers all under one sensory-pleasant, cooly curated and renovated Quonset hut roof. We offer an eclectic selection of antiques, mid-century modern, primitive, industrial collectibles, handcrafted, furniture, decor, art, clothing, jewelry, and sooo much more! Local family-owned and -operated since 2015. Open daily from 10 a.m. to 6 p.m. PASO ROBLES ANTIQUES AND VINTAGE 1329 Spring St., Paso instagram.com/paso_robles_antiques_vintage;Robles

Book the Clark House for a wine-country getaway at the ONX Estate Vineyard! Wake up to peaceful vineyard views and spend twilight hours sipping wine on the back porch. To book, call us at 805-400-4693 or reserve online.

AndBe Boutique, located on the beautiful downtown Paso Robles park, is inspired by the small boutiques of Europe. It is a gem of a store devoted to the chic and casual lifestyle. AndBe is filled with relaxedyet-elegant clothing and accessories for women as well as rustic, stylish home decor from around the world; Instagram @andbeboutique.

A nd Be BOUTIQUE 1140 Pine St., Paso Robles andbeboutique.com; 805-238-0787

DISCOVER PASO ROBLES

ROUSEADAM

The most unique art gallery and design space in Paso Robles. Deprise Brescia Art Gallery features installation and interactive art with a crystal pyramid and giant butterfly sculpture garden. Specializing in art for uplifting people, places, and spaces. You will find one-of-akind encaustic, acrylics, sculpted paintings, jewelry, glass, crystals, stones, sculpture, digital art, cards, prints, and gifts. A must see!

BRESCIADEPRISE

DEPRISE BRESCIA ART GALLERY 829 10th St., Suite B, Paso Robles deprisebrescia.com; 310-621-7543

You’re invited to sample our Brown Butter Sea Salt cookies at our downtown Paso Robles location. Our cookies are handcrafted with brown butter, finished with a touch of sea salt for the perfect flavor combination, and offered in various flavors. After one bite, you’ll visit wine country for the cookies, they’re that delicious!

BROWN BUTTER COOKIE COMPANY 801 12th St., Paso brownbuttercookies.com;Robles805-239-5894 Where To Stay, Play, Sip,

WILDFLOWER WOMEN 1236 Park St., Paso wildflowerwomenboutique.com;Robles805-226-5088

Shop

Wildflower brings the women and children of the Central Coast timeless classics throughout the year. Every item in each of our five boutiques captures the Central Coast lifestyle and has been handpicked to meet the needs and desires of the Wildflower customer. We are here to celebrate women and give women an even greater reason to celebrate themselves!

BRECON ESTATE 7450 Vineyard Drive, Paso Robles breconestate.com; 805-239-2200

Brecon Estate invites you to explore our exquisite offerings. Brecon is a small-batch winery nestled in the gorgeous rolling westside hills of Paso Robles. With a resident international-award-winning winemaker, we strive to produce unique and inviting wines. Enjoy a laid-back alfresco wine tasting experience in our architecturally award-winning tasting room.

September 11 10TH COPSALMOST-ANNUAL’N’CRUISERSCAR SHOW Simi Valley Police Department. Wanna dunk a cop? Now’s your chance at this fun fest with classic and exotic cars, live entertainment, food trucks, a raffle, and a silent auction. Proceeds benefit the Simi Valley Police Explorer Post 2910 program to provide leadership development opportunities; copsncruisers.com.

Insider

September CALIFORNIA24–25LEMON FESTIVAL Girsh Park, Goleta. Pucker up for a fruity fest dedicated to the region’s most famous agricultural produce. Activities include pieeating contests, arts and crafts, lemony treats, and a Safety Street with representatives from fire, police, and emergency services; lemonfestival.com.

September 19 CARE FOR KIDS GOLF CLASSIC Spanish Hills Club, Camarillo. Experienced and novice golfers can compete at this tournament that benefits Casa Pacifica Centers for Children and Families. The event features a four-person “Texas Scramble” format, various on-course competitions, an online auction, and an awards banquet; careforkidsgolf.org.

SANTA BARBARA COUNTY FARM DAY

September 23–25 SLOPOKE ART OF THE WEST Flag Is Up Farms. Solvang. Skedaddle over to an art show with paintings, sculpture, and photography that are all inspired by the scenery, wildlife, ranch life, and history of the American West. Silver Mountain String Band performs on the first night; the-slopoke.com.

62 SEPTEMBER 2022 / 805LIVING.COM PAINTING: ONEWARRIOR CANVASONACRYLIC59X49SCHULTZ,JANICEBY

September 17

EVENTS IN & AROUND THE

September 21 FLOGGING MOLLY & THE INTERRUPTERS

Various locations. Meet the local agricultural producers who put food on your table. Tour farms, ranches, and wineries at this free day that supports Students for Eco-Education and Agriculture; santabarbaracountyfarmday.com.

By H eidi D vorak

9/23–25

September 14 SWAN LAKE Bank of America Performing Arts Center Thousand Oaks. As part of the World Ballet Series, this classic by Tchaikovsky is performed by a multinational cast of 50 dancers and features elaborate sets and more than 150 costumes; bapacthousandoaks.com.

September 17 SHE IS BEAUTIFUL Chase Palm Park, Santa Barbara. “You go, girl,” will surely be the battle cry at these women's-only 5K and 10K races that benefit Girls Incorporated in Santa Barbara. Participants are asked to don their pinkest outfits to run, walk, jog, or just amble their way through; runsheisbeautiful.com.

Vina Robles Amphitheatre, Paso Robles. Ireland and the U.S. musically unite when a punk-rock Celtic band and a ska punk band co-headline in one seriously rockin’ evening; vinaroblesampthitheatre.com.

September 16–18 SOLVANG DANISH DAYS Downtown Solvang. The state’s premier Danish heritage festival returns with three days of axe throwing, parades, family entertainment, live music, and beer, wine, and foodie experiences, all of which celebrate the 1911 establishment of Solvang by Danes in the area; solvangdanishdays.org.

September 25 MOORPARK FILM FESTIVAL Studio Movie Grill, Simi Valley. This movie competition screens independent features and shorts in a theatrical setting. A juried panel composed of motion-picture industry professionals awards prizes in the categories of narrative feature, documentary narrative short, music video, and student short; mooparkfilmfestival.com.

805

October 1 PIER UNDER THE STARS Beachfront promenade, Ventura. Sample food and beverages from local wineries, breweries, and restaurants at this adults-only fundraiser to keep the Ventura Pier shipshape for fishing, picnics, and strolls. Dance to music performed by Midlife Crisis; pierintothefuture.org. 

Here’s an Idea: Make a difference in someone’s life by volunteering your time or resources. The BOYS & GIRLS CLUBS OF GREATER CONEJO VALLEY is always in need of helpers to initiate and manage projects, share skills, oversee classrooms, plan activities, and mentor, Opportunities are available for long- and short-term commitments; bgcconejo.org. For more on local events, click on Calendar at 805living.com.

9/14

SEP 03 Disney Junior Live On Tour: Costume Palooza 15 KANSAS 16 Nate Bargatze 18 “Weird Al” Yankovic 20 The War and Treaty 23 Jen Fulwiler 23 Nat Geo LIVE!: David Doubilet & Jennifer Hayes 30 TOArts After Dark: Boogaloo Assassins OCT 02 Parsons Dance 07 TOArts After Dark: Chicken Wire Empire 07 Penn & Teller 14 Puddles Pity Party 15 TOArts After Dark: Jontavious Willis 21 TOArts After Dark: Ron Artis II & The Truth 22 Edwin McCain 27 Peacherine Ragtime Society Orchestra with Nosferatu 28 God is a Scottish Drag Queen 29 Dave Mason NOV 03 Belinda Carlisle 04 Nat Geo LIVE!: Filipe DeAndrade 05 Jeff Beck 11 Nikki Glaser 12 Gazillion Bubble Show 27 Jim Brickman DEC 22 The Illusionists: Magic of the Holidays 28 Straight No Chaser JAN 26 BalletX 27 Nat Geo LIVE!: Tracy Drain FEB 17 MALEVO 17 & 18 FRIENDS! The Musical Parody 18 Ozomatli 19 Rosanne Cash MAR 22 The Queen’s Cartoonists MAY 26 Nat Geo LIVE!: Maureen Beck 2023–2022 CALENDARSEASON New events added all year long! bapacthousandoaks.com TICKETS ticketmaster.com BalletX JAN 26

BOB EUBANKS (w/Beatles Tribute Band) Emmy theBackstageLegendAward-WinningpresentswithBeatles March 15, 2023 Passionate.Compelling.Trailblazing. LIVE!

THE MONTECITO & SANTA BARBARA HOMES

FINEST

© 2022 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHHS and the BHHS symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. 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. *#1 individual agent based on sales volume & units in the Santa Barbara MLS & worldwide for Berkshire Hathaway HomeServices based on production for 2020 and 2021. 805.886.9378 00968247 Cristal Clarke is the #1 Agent. Locally and Globally. * xperience privacy and serenity in this contemporary and luxurious ocean-view compound originally designed by notable architect Wallace Neff and landscape architect Thomas Church located in the esteemed community of Hope Ranch with access to the beach close by. The breathtaking entrance leading to the main room with a floor-to-ceiling glass wall unveils an immaculate ocean view, creating a seamless connection between the interior and its majestic grounds. The spacious residence features 6 bedrooms, 7.5 bathrooms, chef’s kitchen, wine room, wellness center with spa, sauna, steam room and theater room and is further enhanced by a detached guest house all located on a gated 1.5± acres featuring exceptional outdoor living with sunrise and sunset views. Adjacent parcel is also available.

• CRISTAL@MONTECITO-ESTATE.COM • DRE

MONTECITO-ESTATE.COM •

luxurious OCEAN-VIEW COMPOUND 4347 MARINA DRIVE, SANTA BARBARA • OFFERED AT $21,500,000

By Joan Tapper

Photographs by Gary Moss Maker

C Image

an you compartmentalize creativity?

One of the huge glass windows of Peter Horjus’ new studio in downtown Santa Barbara (peterhorjus.com) heralds the artist’s Design & Illustration company and showcases a row of witty logos he’s created for businesses near and far. The other window is labeled, “Fine Art,” and displays a couple of his colorfulWhencanvases.youlookinside, though, you see a single open room with brick and concrete walls, industrial ductwork, an open bookcase, art supplies, and massive worktables on wheels—a bold, versatile space that adapts to Horjus’ wide-ranging endeavors. “Graphic design, illustration, fine art, all these things intermix and weave through my art,” he says. That’s been true all his life. Horjus grew up in Artesia, where his parents had moved after emigrating from the Netherlands. His father was a painter, so there were plenty of art supplies around the house. “I was always the go-to artist in fourth and fifth grades,” Horjus says. He remembers creating covers for the school play and other events and producing cartoons in high school. He started college as a fine art major at Point Loma Nazarene University, and then, planning on a more practical career, he studied landscape architecture at Cal Poly Pomona, which he thought meshed with the masonry construction work he did in > Artist and designer Peter Horjus pages through a sketchbook with concepts for a new series of horseand-rider paintings.

66 SEPTEMBER 2022 / 805LIVING.COM Arts & Culture

ARTIST PETER HORJUS ILLUSTRATES THE ART OF VERSATILITY.

Scenes from the studio (clockwise from top left): a tower of sketchbooks represents years of ideas; a larger-than-life Dodger hit a home run with a passerby; a scattering of logos demonstrates a range of styles; doodling is the first step to a successful image.

SEPTEMBER 2022 / 805LIVING.COM 67

The versatility is visible in his logo designs, which include subtle touches that can raise a smile. One of his favorites was done for Dantuma Masonry, whose owner was a father figure, mentor, and friend. The awardwinning design was based on the construction firm’s initials, but cutting into the top of the M is a little trowel. “Designing logos is fun. I love double entendres,” Horjus says. The logo for Arlington Plaza, for example, incorporates the theater’s tower into a large A, with windows forming the crossbar. There’s a little crescent moon, too, suggesting a P. How does he come up with these things? “I try to distill all the information that someone gives me into two or three words. Then I’ll make lists of images that have something to do with it. I cross-reference and look for relationships—in shapes, metaphors, meanings. I put the two together somehow and start doodling, maybe come up with 50 ideas. I’ll take 20 and go tight [with the concepts]. Then I’ll work with it on the computer. But it’s important to have the hand-eye proportions on paper first.” In the end he’ll distill the variations to three, working out typography and color options.

68 SEPTEMBER 2022 / 805LIVING.COM Arts & Culture the summers. Finally, a professor steered him to graphic design. “I liked the idea of taking a simple image and trying to have it communicate effectively,” he says. In his 20s, he opened a studio in San Diego, where, among other assignments, Horjus was an associate art director for San Diego Home/Garden. Working on deadline, he also assigned himself illustrations, which called for different styles. That variety is still evident in the sophisticated pieces he has worked on for publications as different as Time magazine, The Wall Street Journal, and the Saks Fifth Avenue catalog.

About a dozen years ago, Horjus moved to Santa Barbara, after meeting painter Colette Cosentino, who is now his wife. His new studio has proved effective in connecting his work with the public. A recent large-scale painting of a Dodger ballplayer on his wall attracted a buyer. And a passing winemaker noticed his design work, which resulted in a commission for a line of wine labels. He’s also developing something he calls The Royal Cork, fashioning intriguing-looking found objects into bottle stoppers. “I love tools and handcrafting things,” he says, “and they make great gifts.”

So can you compartmentalize creativity? If you’re Peter Horjus, the answer is no. 

“it’s important for a graphic designer to have good communication skills,” he notes. You have to lead someone to understand why one thing would be a good design solution, what the rationale is.”

P is for Peter, the creator behind large-scale images (above, left) as well as illustrations for catalogs and cards (above, right).

“All my design, illustrations, and fine art, all the things I love and that I’m doing—everything I’ve learned in 30 years—are distilling into something new.”

There’s still time to work on his fine art, though. “This is a painting lab,” he says. “It’s like putting chemicals into a beaker and seeing what comes out. I’m now working on ideas for a horse and rider series.” He’s developing tall, narrow, graphic images, with a colorful jockey riding an animal straight toward you. For now, these are colorful sketches on paper on his worktable. But there’s a canvas of the right proportions in the corner, waiting. “All my design, illustrations, and fine art,” says Horjus, “all the things I love and that I’m doing—everything I’ve learned in 30 years—are distilling into something new. I can’t get them out of my mind. I want to create something that’s an extension of me.”

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(WINERY)PHOTOGRAPHYROBERTSCHAZ(WINEMAKER),PHOTOGRAPHYGOLLYVONNEWINERY:CASS

Describe one or two wines that are only available at your tasting room/winery. More than 95 percent of Cypher wines are sold through our tasting room and wine club.

From top: Brecon Estate Albariño is a pure expression of the varietal that started the winery on its successful albariño ride. The sun-kissed Cass Estate Vineyard, located in the Geneseo District sub-AVA, southeast of Paso Robles. Cypher Winery’s 2021 Evanesence, a red-wine drinkers rosé, and 2021 Etherial, a vibrant and aromatic viognier/roussanne blend.

STERLING KRAGTEN Cass Winery Paso casswines.comRobles

What are you most excited about with respect to your upcoming releases? I am looking forward to the release of the Cass Extra Brut Sparkling Rosé this holiday season. It is a mourvèdre-based rosé with some grenache. The first one I made sold out in a matter of weeks, a point of pride and disappointment. I had to make it again this year, just so that I could get back to enjoying this special bottle.

What is your winemaking philosophy? My winemaking philosophy is 90 percent Mother Nature and 10 percent not screwing it up: meaning, our estate vineyard dictates the fruit. My focus is creating the right conditions and guiding it along to produce a beautiful glass of wine. A true expression of the vineyard.

What is your winemaking philosophy? Creating excellent wines requires a balance of art and science. It also requires patience and humility, because nature is in charge and is always teaching us, if we pay attention. In balancing this philosophy, I aim to create exceptional wines that reveal both complexity and elegance, while expressing strength and beauty.

SUSAN A. MAHLER Cypher Winery Paso cypherwinery.comRobles

What is your winemaking philosophy? World-class varieties grown on calcareousladen hilltops, with parcels farmed to be intentionally small, is the mainstay of winemaking at Brecon Estate. Then, creating wines bordering on cult status and selling out within a month of release. The ironic beauty is that it provides something new to discover on every visit. Brecon is wholeheartedly a boutique Westside Paso Robles winery.

What are you most excited about with respect to your upcoming releases? It’s my 21st year as a winery owner and my seventh year as Cypher’s winemaker. Each vintage is an opportunity to build on past successes; this year is no exception.

WINEMAKER WISDOM

The Elemental Series is the most limited of the Cypher lineup and consists of singlevarietal wines that make up the elements of our Rhône-style and Anime blends. It’s offered nearly exclusively to wine club members. I encourage them to explore each varietal, then compare it to our red blends to discover each varietal’s contributions.

DAMIAN GRINDLEY Brecon Estate Paso breconestate.comRobles

What are you most excited about with respect to your upcoming releases? In our typically relaxed Australian style, Brecon is introducing new blends in stunning new packaging. Our anniversary wine, 10th of Brecon, will be released in October, celebrating ten remarkable years of the meteoric evolution of Brecon Estate. Describe one or two wines that are only available at your tasting room/winery. All of Brecon’s wines are exclusively available through the tasting room, wine club, and website. True Acacia Head, a mouthwatering albariño aged in acacia rather than oak, is not to be missed; along with the Feral Underclass, a lucious, seamlessly integrated single-vineyard petite sirah/zinfandel blend.

Describe one or two wines that are only available at your tasting room/winery. I enjoy the freedom to create a lot of small lots for fun, which are released exclusively to our tasting room and club members. Two of my favorites: Damas Noir, a reserve mourvèdre, and (when the vineyard allows it) our Malbec.

What is your winemaking philosophy? My winemaking follows some simple rules. We attempt to find what makes a piece of land unique, then care for it and bring the fruit into an expression that is pleasurable, beautiful, and pays homage to the place. What are you most excited about with respect to your upcoming releases? White wines from 2021 are beautiful. Chardonnays are varietally true, intense, and expressive. Rhône varietal whites like viognier and roussanne hit a wonderful balance of power and elegance. The 2020 Grenache is particularly fine as well. Describe one or two wines that are only available at your tasting room/winery. Our estate wines are almost all exclusive to tasting room and club sales. Right now I am very excited about the 2020 Refugio Ranch Grenache. The fruit is so fresh and aromatic, and it walks the line between density and depth, and levity and elegance. It is right where we want grenache to be.

ROSEGEORGENUSS,REBECCAGLEASON:BALL;JEREMYFOXEN:

Describe one or two wines that are only available at your tasting room/winery. We are pouring an allocation-only 2021 Mrs. B Grenache Blanc that was aged in 50 percent neutral French oak and 50 percent stainless steel. It’s clean, balanced, with a lovely finish. MAX MARSHAK Gleason Family Vineyards Santa roblarwinery.comYnez

From top: A selection of Foxen’s small production, ValleyRefugiovineyardvineyard-focusedsustainably-farmed,wines.TranquilandpondviewsarepartofRanch’s415-acreSantaYnezestate.KymSlone,JamieSlone’sbusinesspartnerandwife,conductsachocolate-and-winepairingattheirtastingroominSantaBarbara’shistoricPresidioNeighborhood.

JAMIE SLONE Jamie Slone Wines Santa jamieslonewines.comBarbara

What is your winemaking philosophy? Our goal is to produce wines of balance and character that are handcrafted, personal, and full of the terroir of Santa Barbara County. We focus on exceptional vineyard sites in Santa Barbara County for our red blends, cabernet sauvignon, pinot noir, sauvignon blanc, chardonnay, and more. Using fruit from special vineyard sites, we strive for authentic and compelling wines with subtle nuances and characteristics that tell a particular story, and that are not only approachable today but will also age for a long time to come. What are you most excited about with respect to your upcoming releases? We make a variety of big red blends and are really digging the complexity of the 2018s being oursauvignoncab/syrahBordeaux–style(Supersangiovese/cabernetreleased:sauvignonTuscan),RightBankblend(BoRific),(P1),cabernetreserve(Duo),andmalbec-drivenblend(Apex).

WINEMAKER WISDOM

ADVERTISEMENT BILL WATHEN & DAVID WHITEHAIR Foxen Vineyard & Winery Santa foxenvineyard.comMaria

What is your winemaking philosophy? We make our wines as much as possible in the vineyard. We work tirelessly to dial in the fruit before it comes into the winery to ensure top quality, allowing the fruit to express itself with us as its custodian. What are you most excited about with respect to your upcoming releases? The release of the 2021 “Old Vines” Ernesto Wickenden Vineyard Chenin Blanc. These are some of the oldest vines in Santa Barbara County and this wine is top-notch. Billy has perfected the art of this wine as one of the few chenin blanc producers in California. His passion for the varietal comes from his time at Chalone Vineyard in the 1970s. Describe one or two wines that are only available at your tasting room/winery. There are two standout wines: Our Pajarito (“little bird” in Spanish) is comprised of petit verdot and merlot and is a crowd favorite. The other is our Fe Ciega Vineyard Pinot Noir. As one of the only stakeholders in the vineyard, it is truly one of the crown jewels of the Sta. Rita Hills AVA.

What is your winemaking philosophy? I strive to make wines naturally, wines that have individual characteristics, and wines with personality. The scale of production is kept at a level where we can touch and know the wine as it is raised to the bottle—the antithesis of mass bymeasuredThetechniquesproduction—old-worldintheNewWorld.standardsofqualityarebyourcriteria—notexternalsources.

CURTIS HASCALL Shale Oak Winery Paso shaleoakwinery.comRobles

What is your winemaking philosophy? I make minimalintervention, unfined, and unfiltered wines from grapes organically grown. Many wines have a long list of hidden ingredients; the only ingredient used in making my wines is a small amount of sulfur to keep the wines healthy and tasty. What are you most excited about with respect to your upcoming releases? 2019 Reserve Syrah; each year this wine is truly remarkable and unique. Ballard Canyon is known for syrah, due to our hot days and cool nights that are accompanied by westerly winds. The wine is barrelselected as the best syrah from the year and aged in new oak for 18 months, which makes for a rich flavor profile yet retains its finesse and dynamic layers.

DOUGLAS MARGERUM Margerum Wine Company margerumwines.comBuellton

What inspires you as a winemaker? It starts with taking the time to make it right, with a strong emphasis on the details so that we can make the best wines possible. The vineyard will dictate the wines if you let it do so. I try to keep a low environmental impact. It is important for me to work in harmony with the Earth as we only have one. What are you most excited about with respect to your upcoming releases? Our pinot noir, a new grape we are working with this year. It is a popular varietal that is perfect for drinking year-round. I am also excited for our new fall releases for our wine club, including our 2021 Rosé, 2018 Syrah, and 2019 Mourvèdre. Describe one or two wines that are only available at your tasting room/winery. All our wines are available. Our 2017 Petit Verdot is exceedingly popular, built around dark briary fruit with notes of tobacco and cedar. Another is our 2017 CHI, named after the Japanese element of earth. A big bodied red with spice on the nose, which leads into black raspberry and plum flavors.

From top: Margerum Wine Company’s tasting (and dining) room in downtown Santa Barbara’s Funk Zone. Piazza Family Wines hosts private tastings at its estate vineyard in Santa Ynez Valley’s Ballard Canyon. The Shale Oak tasting room in Paso Robles is Gold LEED certified reflecting the winery’s path to a more sustainable future.

Describe one or two wines that are only available at your tasting room/winery. Sangiovese and montepulciano are our smallest-production yet most unique wines. I think of them as the perfect journey through an Italian market. They each show complex flavors and structure, and while the sangiovese acts as the primi, the montepulciano showcases as the secondi, making them the perfect complements.

GRETCHEN VOELCKER Piazza Family Wines piazzafamilywines.comSolvang

What are you most excited about with respect to your upcoming releases? 2021 was an outstanding vintage. The wines from our estate vineyard continue to improve as the vineyard matures and as we learn from the land and vines. I look forward to tasting them with our new menu at our Santa Barbara Tasting Room. Describe one or two wines that are only available at your tasting room/winery. Margerum Estate Picpoul Blanc—a rare white wine grape that makes a stunning, very dry, white wine, a late-harvest grenache fortified and aged on our winery roof called MuteAge, Barden Radian Vineyard Pinot Noir, and many other small lot bottlings.

LORETYMARIPIAZZA:

(805) 620-4700 | (888) 286-5550 60 S. California St., Suite 301 Ventura, CA 93001 (805) 618-3160 | (888) 618-3160 111 W. Micheltorena St., Suite 200 Santa Barbara, CA 93101 This booklet is designed to provide you with the means of recording vital information for the use of your family or personal representative. When needed, it is important to have this information located in one place. By filling out this booklet, you can eliminate hardships and delays in the handling and settling of your financial affairs. Please call (805) 620-4702 or email jclay@dadco.com to receive a complimentary printed copy of this 28-page booklet. distadclay.com | dadavidson.com D.A. Davidson & Co. member SIPC | CA License #0763476 THE DISTAD CLAY WEALTH MANAGEMENT GROUP a member of D.A. Davidson & Co. member SIPC THE DISTAD CLAY WEALTH MANAGEMENT GRO a member of D.A. Davidson & Co. member ESCAPE FROM THE CITY LIFE Epic views of Saticoy Golf Course and Pacific Ocean $5,985,000 | 7 BD | 7.5 BA | 6,787 SQ FT | 57,064 LOT Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number #01992628. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footage are approximate. License Number 01991628, 01527235, 1527365. Ellie Winnerkrans m 805.208.7214 ellie.winnerkrans@compass.com DRE 02135389 Kay Fields m kay@kayfieldsrealtor.co818.419.1172m DRE 01323396 Scan here to see more!

Upgrades

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“Murano 6 Artistic Mosaic” from the Shapes of Art Collections ($166 per square foot); Buena Tile + Stone, Agoura Hills, Ventura, and Santa Barbara; buenatile.com. >

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1. BlueStar 36-inch “Pro” built-in French-door refrigerator-freezer in grass green with brushed stainless trim (price upon request); Universal Appliance and Kitchen Center, Calabasas, uakc.net. 2. Currey & Company “Orator” fluted porcelain pendant light ($760); Cabana Home, Santa Barbara, cabanahome.com.

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3. La Cornue “Château 150” in basilica from the Suzanne Kasler Couleur Collection (price upon request); WDC Kitchen & Bath Center: Agoura Hills, Moorpark, Oxnard, and Santa Barbara; wdcappliances.com. 4. New Pacific Direct “Zane” counter stool in limerick fabric with brushed stainless legs ($408); For Your Home Furniture, Ventura, fyhfurn.com. 5. DesignCraft “Park Place” maple cabinets in marine (price upon request); Kitchen Places, Ventura, kitchenplacesventura.com; and Malibu Tile Works custom tile designed by Crickett Kinser for Kitchen Places (price upon request); TileCo, Ventura, Santa Barbara, Santa Maria, and San Luis Obispo; tilecodist.com. 6. Top Knobs “Blue Crystal Center” cabinet knob ($31 each for 1 1/16 -inch size); Agoura Sash and Door, Westlake Village, agourasash.com. 7. Hestan “KDW” series 24-inch ultra-quiet dishwasher in sol (from $2,829); WDC Kitchen & Bath Center: Agoura Hills, Moorpark, Oxnard, and Santa Barbara; wdcappliances.com. 8. Haden “Dorchester” microwave oven in stone blue ($150); Crate & Barrel, The Village at Topanga in Woodland Hills, crateandbarrel.com. 9. Sinkology “Austen” 30-inch fireclay farmhouse kitchen sink in oceanside matte blue ($599); lowes.com. 10. Smeg “Portofino” 36-inch range hood in orange ($1,699); Universal Appliance and Kitchen Center, Calabasas, uakc.net. 11. Grohe “Essence New” singlehandle, dual-flow kitchen faucet (from $798); WDC Kitchen & Bath Center: Agoura Hills, Moorpark, Oxnard, and Santa Barbara; wdcappliances.com. 

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Agoura Hills

PATH’S A TOAST TO HOME

June at

and

wine tastings, live music, a

PATH (People Assisting The Homeless; epath.org) held it’s A Toast to Home event in early Sunstone Villa in Santa Ynez. The fundraiser benefited the myriad supportive services the nonprofit organization provides to homeless population Santa Barbara building affordable housing. event, which featured food and silent auction, education on PATH’s programs, raised $60,000.

the

Good Deeds

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County, including employment training, mental-health care, and

The

1 - Jonathan Castillo, Jennifer Hark Dietz, Teddy Cabugos 2 - Oscar Gutierrez, Devon Wardlow 3 - Barbara Allen, Jim Allen 4 - Colette Jaramilla, Marilyn Jaramilla 5 - Rachel Johnson, Chernor Diallo 6 - Katie Tell, Eileen Dardick 7 - Mona Katyal, Radhika Katyal 8 - Tyler Renner, John Gallagher, Tyson Halseth 9 - Brittany Rice 10 - Shannon Brunner, Jamir Cabugos 11 - John “JB” Bowlin, Dawn Manolakos, Rob Grayson 41 8 11910 7 52 63 JABLONSKIGABRIELLE

LAFOND WINERY & VINEYARDS lafondwinery.comBUELLTON

LIQUID FARM LOS liquidfarm.comOLIVOS

DAFOE WINES

For 40 years, wine icon Jim Clendenen made world-class chardonnays and pinots of vision, character, and balance. Sixteen other varietals from his additional creative endeavors are just as impressive. More than 100 wines are available, including rare library wines. Come enjoy yourself in a warm, intimate, relaxed setting. The tasting room is open daily for outdoor and limited indoor tasting. Make a reservation to guarantee seating. Walk-ins are welcomed if available.

Rooted in the local community and grounded by a family legacy, Santa Barbara Winery is the oldest commercial winery in the county. Established in 1962 by wine pioneer, Pierre Lafond, we offer a wide range of distinguished wines—including elegant chardonnay and pinot noir that the region is known for—and produce some of the most approachable highend wines poured in the Funk Zone. Visit us at 28 Anacapa St., Santa Barbara; 805-963-3633.

SANTA BARBARA WINERY SANTAsbwinery.comBARBARA

LOS dafoewines.comOLIVOS GABORBLUE

Frequency Wines was born in the belief that positive energy can be created, bottled, and shared throughout the world. Our family-produced wines focus on single-vineyard selections and offer pure expressions of critically acclaimed Santa Barbara terroir. Visit us in the Presidio District.

Experience a family legacy and dedication to fine wine at Lafond Winery & Vineyards. Tucked away in the Sta. Rita Hills AVA, Lafond features sustainably farmed, renowned clones of pinot noir, chardonnay, and syrah, plus a welcoming tasting room and idyllic picnic grounds. Planted in 1971, Lafond was established by wine pioneer, Pierre Lafond, making it one of the oldest vineyards in the county. Visit us at 6855 Santa Rosa Road, Buellton; 805-688-7921.

Our small family winery produces intriguing wines, using classic methods with minimal intervention. These are owner-made wines, sourced from vineyards throughout our county. DaFoe produces grenache, syrah, cortese, albariño, cabernet sauvignon, merlot, pinot noir, chardonnay and skinfermented grenache blanc. Enjoy a glass on our deck or a tasting inside, often with the winemaker. Private tastings and cellar experiences are available. We are located near the flagpole at the center of Los Olivos.

DAYKAMATT

LYNNASHLEY

AU BON CLIMAT SANTA aubonclimat.comBARBARA

FREQUENCY WINE CO. SANTA frequencywines.comBARBARA

The name Liquid Farm describes the authentic nature of wine (liquid from farming), and reflects our strong belief that all great wines start in the vineyard. We allow our wines to develop on their own with little intervention, resulting in well-balanced, food-friendly wines. Come try our world-class chardonnay, pinot noir, and rosé wines in our beautiful Los Olivos tasting room.

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Known for incredible Rhône-style wines, Zaca Mesa Winery was the third winery established in Santa Barbara County and the first to plant syrah. Our estate is open daily for wine tastings and offers a beautiful venue for weddings, corporate events, and private events. Visit us at 6905 Foxen Canyon Road, Los Olivos; 805-688-9339.

Don’t miss the dazzling, new winetasting room of Future Perfect. Enjoy our welcoming patio crowned by a gigantic disco ball and fabulous ferns and spacious interior filled with treasures. Sip sparkling rosé méthode champenoise or any number of highly rated, very limited offerings including dry riesling, cabernet franc, pinot noir, grenache, all from female winemaker Sunny Doench Stricker.

For contact your sales representative or call 805-444-1228.

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Vineyard, farm, and bakery expansions and new owners, chefs, and eateries bring fresh ways to fill your glass and plate with the flavors of the region.

BY NANCY RANSOHOFF PHOTOGRAPHS BY GARY MOSS

Hold onto your glass—and your fork. The steady evolution of the food and wine scene in the Santa Ynez Valley has recently shifted into high gear. With the addition of low-key, high-quality pop-ups, creative new chefs and restaurateurs, expanded specialty food purveyors, and inspired farming and winemaking innovations, this viticultural corner of Santa Barbara County has even more to explore and savor.

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More to Savor in Santa Ynez Valley

Here are some fresh ways to fill your glass and plate with the flavors of the region.

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Michael Vining (above), director of farming and sustainability for Gleason Family Vineyards, pays a visit to the farm stand at Solvang’s Buttonwood Farm Winery & Vineyard, a recent Gleason Family acquisition. Plans for the historic 14-acre farm, orchard, small hop yard, and 42-acre estate vineyard include agritourism programs with a focus on regenerative farming methods.

Chef News

“We now have wonderful areas for indoor and outdoor tastings and for larger groups,” says Stephan. Reservations are required for groups of eight or more. Other offerings to take home include aromatic spice blends, organic snacks, and farm products made from family recipes. In Buellton, Motley Crew Ranch (motleycrewranch.com) has opened a new store featuring an evolving selection of farm products, including meats, seafood, olive oil, produce, and prepared foods from the ranch and other local sources.

The new location of The Baker’s Table (thebakers-table. com) in Santa Ynez makes room for expanded outdoor seating and additional menu items. Along with artisan breads and gourmet pastries, the bakery is known for its breakfast and lunch fare, including egg sandwiches and quiches. Now, chilaquiles and huevos rancheros have been added to the mix. “We’ll also be offering deconstructed Mimosas,” says owner Amy Dixon, “with sparkling wine, different juices (such as blood orange), and fresh berries.” Fresh-baked pastries also pair well with a tea or coffee drink.

“As a father of three,” says Michael Vining, “I feel especially motivated by a sense of responsibility to use the land and its resources wisely, to preserve our land’s fertility for future generations.” In downtown Solvang, the new home of Global Gardens (globalgardensonline.com) farm shop is an airy space showcasing owner Theo Stephan’s organic extra-virgin olive oils—made from olives grown in Santa Ynez Valley— and handcrafted, fruit-infused balsamic vinegars. The move from Los Olivos to the new location accommodates more guests for tastings, which are $10 per person and include insights from an olive oil sommelier and rustic rolls from Solvang Pie Company for dipping.

In Ballard, new Ballard Inn (ballardinn.com) restaurant chef Brendan Collins brings a creative southern twist to his menu in dishes such as cola-brined fried chicken with yam jam and hot honey and shrimp and grits with peanut gravy. Collins also embraces the bounty of the valley with seasonal specials. “While I love sharing my tried-and-true dishes that I’ve honed over the years,” he says, “I always > Brendan Collins, the new executive chef at the Ballard Inn and The Gathering Table restaurant, brings southern flair to the menu with fresh takes on dishes such as Shrimp and Grits (opposite).

The Inn at Mattei’s Tavern, Auberge Resorts Collection (aubergeresorts.com/matteistavern) in Los Olivos is poised to open this winter, after a complete renovation of the historic stagecoach-stop property. Leading five dining venues there, including signature eatery The Tavern, will be executive chef Rhoda Magbitang.

As part of a new program of sustainability efforts by parent company Gleason Family Vineyards, Santa Ynez’s Roblar Winery and Vineyards (roblarwinery.com) has expanded its organic farm from one to three acres, introducing animal residents and a community-supported agriculture program. The acreage’s bounty appears at Roblar’s new farm stand and in seasonal tasting-room menu items crafted by the winery’s executive chef, Peter Cham, such as the Farm Veggie Frittata that’s served during Sunday brunch and the Wood-Fired Pesto Pizza offered on Friday and“Farm-to-tableSaturday. has always been a driving force for us here at Roblar,” says Michael Vining, director of farming and sustainability for Gleason Family Vineyards. “Early in the year, chef Cham gives me a list of vegetables and herbs he desires. And he’ll often see something in the field first, and create a menu featuring that treasure.” Gleason Family Vineyards is also digging into a multiyear project at its newly acquired Buttonwood Farm Winery & Vineyard (buttonwoodwinery.com) in Solvang, reinvigorating the historic 14-acre farm, orchard, small hop yard, and 42-acre estate vineyard. As the property is revived, agritourism programs for visitors will be introduced, offering opportunities to learn more about regenerative farming methods in Santa Barbara County’s food and wine industries. Packages will include lodging and dining options at Roblar Winery & Vineyards, winery visits, vineyard walks, and tastings.

Growing Enterprises

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Since 2017, Marko Alexandrou and his wife Cassidy have focused on humanely raising animals for meat and eggs in the Santa Rita Hills, developing a strong following among consumers and chefs while raising awareness about regenerative and sustainable farming. “It was a natural progression for us to open a shop,” says Marko. “It’s a hyper-local food hub, with everything sourced from this county.” Coming soon are weekend gyro pop-ups, at which the Greek-style sandwiches made with rotisserie-cooked meat, veggies, and tzatziki on pita bread, will be served.

“I have yet to meet a Santa Ynez Valley local who didn’t have a special memory of dining at Mattei’s Tavern in its former iterations,” says Magbitang, who has worked under chef-restaurateurs Suzanne Goin and José Andrés and previously served as executive chef at Chateau Marmont and Petit Ermitage hotels in West Hollywood. “I welcome the challenge of honoring the history of the space while ushering in a new but familiar dining experience.” To create that experience, she will focus on local ingredients for seasonal dishes. “I’m looking forward to being in such close proximity to the farms that grow the produce we will be mainly using for the restaurant,” she says.

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Scotty-Boy! Fine Wines & Super-Coolers’ labels can be as intriguing as the unstuffy quaffs it produces, like its skincontact whites (also known as “oranges”), left.

Roblar Winery and Vineyards executive chef Peter Cham (left) uses the bounty of the Santa Ynez vineyard’s newly expanded farm to make wood-fired pizzas, like his Margherita pie (above) topped with chunks of heirloom tomatoes.

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Chef Rhoda Magbitang (right) heads up the five dining venues at The Inn at Mattei’s Tavern in Los Olivos, Auberge Resorts’ rendition of the historic stagecoach stop, which is slated to open this winter.

To stock their new Buellton market, wifeand-husband farmers Cassidy and Marko Alexandrou (below) of Motley Crew Ranch gather eggs from their free-range chickens and quail (below, left) and tend to their cattle (left).

Popping Up From Brendan Dwan, co-owner of the monthly Priedite BBQ (prieditebbq.com) pop-up behind Bell’s restaurant in Los Alamos, comes Bandito Burgers, a new intermittent concept based on a double cheeseburger topped with grilled onions, house pickles, and a chili-mustard sauce and served on a seeded brioche bun from Grover Beach Sourdough.

Available at the winery, Scotty-Boy! wines are distributed throughout California. Look for them at local eateries and wine shops, such as Bell’s in Los Alamos, Bâr le Cote in Los Olivos, Revolver Pizza and Satellite in Santa Barbara, and Woodland Hills Wine Company in Woodland Hills.



Scotty-Boy! Fine Wines & Super-Coolers (scottyboy. wine) from Scott Sampler of the Central Coast Group Project winery in Buellton are natural wines made mostly from organic Santa Barbara County fruit. Sampler makes skin-contact white wines, also known as “orange” (for their color), such as the brand’s Buellklong and Uno Numero, along with El Sandweeech!, a carbonic pinot noir and chardonnay combo sporting a mortadella sandwich on the label. “You’ll find them at a pizza place or a hot dog stand,” says Sampler. “Scotty-Boy [wines] are a little more approachable and the most casual. Like a good soundtrack, they’re a conduit to good fun and socializing.”

Stay Tuned Coming soon to Solvang are two sweet spots from Rene Gross Kærskov, the new owner of the 60-year-old Danish Mill Bakery (danishmillbakerysolvang.com) and The Copenhagen House. European-style bakery and coffee outpost Brød and Kage (that’s Danish for “bread and cake”), will open next to The Landsby hotel, with Copenhagen native Henrik Gram as head baker–pastry chef. And save room for Aebleskivehuset , a sleek, new shop featuring the spherical filled pancakes—cooked on-site on a glass-front stovetop for easy viewing of the process—and ice cream made in house.

The new Craft House at Corque (crafthousecorque.com) has settled into the former Root 246 space at Hotel Corque in Solvang, serving modern American fare for breakfast, brunch, lunch, and dinner. Erik Dandee, executive chef for the Crafthouse Group, which also owns eateries in San Luis Obispo and Santa Paula, helms the kitchen. Among the comforting favorites on the daytime menu are Crab Cake Benedict, Smash Burger, and Chicken and Waffles. Evening options include flatbreads, pastas, grilled steaks, panseared salmon, and fresh salads. Open to hotel guests and the general public, the restaurant welcomes all for a meal or a bite at the bar with a glass of Santa Barbara County wine, a craft beer, or a signature cocktail.

Now that The Tavern at Zaca Creek has its own private-label caviar, offerings of the delicacy at the restaurant go beyond the popular happy hour Caviar Dip and Fries (opposite).

Foodie Finds Sunrise Organic Farms (sunriseorganicfarms.com) grows more than 200 seasonal row vegetables, including some unique and hard-to-find varietals. Cool crops, like purple bell peppers, white jalapeños, and “dinosaur egg” cucumbers—an egg-shaped variety with mottled brown skin and a slightly sweet interior—are available for delivery in Santa Barbara County through the farm’s communitysupported agriculture subscription boxes. For luxe eats, look to The Tavern at Zaca Creek (zacacreek.com) restaurant, which recently launched a privatelabel line of caviar, produced by Italy’s Calvisius Caviar. Service of the product with traditional accompaniments is now on the tavern’s menus, adding to the already popular Thursday-through-Saturday happy-hour snack, Caviar Dip and Fries: a tin of Calvisius caviar, red onion, grated egg, crème fraîche, and chives alongside thin-cut, chip-like fries. Ten-gram tins of the delicacy to enjoy at home are also available at the restaurant for $45 each.

Follow Peasants Deli and Kings Carey Wines on social media for dates and details.

90 SEPTEMBER 2022 / 805LIVING.COM look forward to working with fall vegetables, especially sweet potatoes and squash. With sweet and savory flavors, they’re comforting and homey, but also wonderfully playful and expressive.” Nathan Peitso, the new chef-owner of Sear Steakhouse (searsteakhouse.com) in Solvang, continues to turn out meticulously executed grilled meats, sauces, and sides. But he also has some changes in store. “I’m excited to roll out our new menu format that will do away with our à la carte offerings in favor of composed plates,” he says. “I’ll also be expanding our seafood and vegetarian offerings.” The latter will feature veggies sourced from Kenter Canyon Farms, his family’s longtime Southern California–based business.

Upcoming Bandito Burger nights are September 6 at Storm Winery in Los Olivos and September 20 at Carhartt Family Wines tasting room in Los Olivos. Check the Priedite BBQ website for future dates.

A new venture by James Sparks, Kings Carey Wines (kingscarey.com) owner-winemaker and longtime baker, Sunday Schmear is a monthly bagel-sandwich pop-up at Peasants Deli & Market (peasantsdeli.com) in Solvang. The cornerstone, Sparks’ sesame-seed bagels are dressed with house-made schmears and assorted deli accoutrements, including pastrami-style smoked salmon.

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PHOTOGRAPHS BY CARTER HIYAMA

Recipes for Success

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A new tableitsandBarbareñoSantaforrevealscookbooktheimpetusthecreationofBarbara’srestauranthowtorecreateelevatedfarm-to-dishesathome.

Julian Martinez, author of the new Barbareño cookbook, prepares fresh flavors in the kitchen at Barbareño restaurant, where he is a co-owner and serves as executive chef. Recipes adapted with permission from Barbareño: Cuisine of California’s Central Coast by Julian Martinez.

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Barabeño the restaurant opened in Santa Barbara in 2014 and was soon known for, as one reviewer wrote, its “youthful, sophisticated vibe.” Eight years later, Barbareño the cookbook reveals how and why the team behind this Michelin Guide–listed destination created an enduring restaurant while raising the bar on the already dynamic farm-totable fine-dining model. In Barbareño: Cuisine of California’s Central Coast ($41.99, September 2022, barbareno.com/ cookbook), executive chef and co-owner Julian Martinez serves as author and narrator, guiding readers through his career beginnings as a busboy at the storied French Laundry in Napa and line cook across town at The Thomas. He traveled parts of the US and Europe with his business partner, Jesse Gaddy, absorbing lessons from myriad legacy cuisines while developing Barbareño’s mission: to embody that sense of place that surrounds the singular Santa Barbara. With full-color photos by Carter Hiyama and more than 300 recipes (a small sampling follows), Barbareño builds Martinez’s portrait of Central Coast ingredients and traditional regional dishes combined with a personal, meaningful connection to their histories.

Serves 4 (1 rack of ribs) PORK RUB MIX 3 t ablespoons onion powder 3 t ablespoons garlic powder 3 ta blespoons salt 1½ t ablespoons Chinese five-spice powder 1½ ta blespoons freshly ground black pepper 2 teaspoons ground ginger 2 teaspoons chipotle powder BARBECUE RIBS 1 rack St. Louis pork ribs ½ cup Pork Rub Mix ½ cup apple juice ½ cup apple cider vinegar > Barbecue Pork Ribs With Cracked Peach Caramel and Scallion-Ginger Slaw

To prepare Gazpacho: Combine water, vinegar, lemon juice, avocado oil, honey, avocado flesh, cucumber, shallots, basil leaves, salt, and Aleppo pepper in a blender.

Store in the refrigerator for up to 1 day.

Meanwhile, finish slaw: In a mixing bowl, combine cabbage with remaining 1 teaspoon salt, then add several tablespoons of base. Using your hands, gently work base into cabbage. To serve, place a handful of slaw on each plate beside a pile of 4 ribs. Garnish with scallion slices, season with Maldon salt, and serve immediately.

To prepare ribs: Start by peeling off the silverskin from right up against the bones on the underside of the ribs, in one single sheet. Place ribs on a sheet pan and rub spice mixture liberally and evenly on both sides. Layer racks of ribs in a row on a wire rack set in a sheet pan. Wrap sheet pan with plastic and store overnight in the refrigerator. The next day, preheat smoker to 250°F. Combine apple juice and apple cider vinegar and transfer mixture to a spray bottle. Place ribs directly on grates in the smoker in a single layer. Smoke ribs, keeping temperature at a steady 250 to 275°F and spraying ribs every 30 minutes or so with apple cider mixture, for 2½ to 3 hours. Once smoked, wrap each rack in foil individually, and put back into the smoker. Cook for 60 to 90 minutes more, or until ribs are very tender but not quite falling off the bone. Remove from smoker, unwrap, and chill before slicing into individual ribs. To make Cracked Peach Caramel:

Avocado-Basil Gazpacho Makes 16 hors d’oeuvres portions or 4 appetizer portions (about 4 cups)

1½ ta blespoons lemon juice

2 t ablespoons nigella seeds Radish sprouts Micro basil M aldon salt Freshly ground black pepper

Puree until mixture is homogenous and smooth. Season to taste with additional salt and white balsamic vinegar, and add more water if needed for a thinner consistency.

1½ t ablespoons avocado oil 2 teaspoons avocado blossom honey, p referably Blue Ridge Flesh of 1 large ripe avocado 1 cup peeled, seeded, and chopped cucumber 2 ta blespoons shallots, chopped ¼ cup loosely packed basil leaves 1 teaspoon kosher salt Pinch of ground Aleppo pepper BASIL OIL 1 cup loosely packed basil 2 cups grapeseed oil

Using gloves, remove and discard pits, extracting as much of flesh from them as Inpossible.alarge pot, combine water and sugar. Place over high heat and let boil until all water has evaporated. Once outer edges of sugar begin to turn an amber color, carefully add bacon fat and stir it into sugar. Keeping the heat on high, add vinegars to intentionally crystalize sugar. Once crystalized sugar is melted down within the vinegar, add 2 cups of smoked peach flesh, along with the honey, Dijon mustard, fish sauce, liquid aminos, salt, and black pepper. Reduce heat to low and let cook for 1 hour, or until peaches are dissolved. Transfer contents to a high-speed blender. Blend until smooth. Season to taste with additional salt and apple cider vinegar. Let cool and store in the refrigerator for up to 1 month. To prepare Scallion-Ginger Slaw base: Place scallions, ginger, shallots, and garlic in the bowl of a food processor. Process until pulverized and no large pieces remain.

CRACKED PEACH CARAMEL

AVOCADO GAZPACHO

2 t ablespoons white balsamic vinegar

½ p ound peaches, halved 3 ta blespoons water 1 cup sugar 3 t ablespoons bacon fat, chilled ¾ cup apple cider vinegar, p referably Bragg ¼ cup sauvignon blanc vinegar, p referably Katz 3 t ablespoons honey

Preheat a smoker to about 350°F. Put halved peaches on a roasting rack set over a baking sheet and transfer to the smoker with a drip pan in place underneath. Smoke peaches until tender, about 25 minutes.

Pour in black vinegar, Banyuls vinegar, fish sauce, and Dijon mustard. Pulse lightly just to combine, allowing the liquid to macerate into the mixture a bit. Transfer to a mixing bowl. In a steady stream, whisk in olive oil. Season with 1 tablespoon salt and black pepper. Store slaw base in the refrigerator for up to 5 days. To finish ribs, preheat oven to 350°F. Heat a griddle or cast-iron skillet over high heat. Brush ribs liberally with Cracked Peach Caramel. Place ribs on griddle or in skillet, meat-side down, and cook for about 1 minute to caramelize the exterior of meat. Transfer to a sheet pan, brush with more Cracked Peach Caramel, and bake in the oven for 8 to 10 minutes, or until completely heated through.

2 t ablespoons fish sauce 1½ ta blespoons Dijon mustard ½ cup olive oil 1 t ablespoon, plus 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper ½ h ead green cabbage, shaved thinly GARNISHESScallions, finely sliced into rings M aldon salt

GARNISHES½ofajust-ripe avocado, diced B asil oil, for finishing ¼ cup toasted and chopped pistachios

Pour oil through a fine-mesh strainer lined with 3 layers of cheesecloth into a pint container. Place container with the strainer in the refrigerator and let oil drain overnight.

SCALLION-GINGER SLAW

If herb oil is not being used the day after it is made, freeze oil until ready to use.

1¼ cups filtered water

To make Basil Oil: Combine basil and grapeseed oil in a blender. Blend on high speed for about 1 minute, or until temperature of oil just begins to increase.

To serve, pour gazpacho into the vessel of your choice. For an hors d’oeuvre-type application, we like to serve it in shot glasses, but the soup can also be presented in shallow bowls as an appetizer. Garnish with a few pieces of diced avocado on the surface, and drizzle with a few drops of basil oil. Sprinkle on some toasted pistachios, nigella seeds, radish sprouts, and micro basil. Finish with Maldon salt, and a few twists of black pepper. (If serving the soup in a shot glass, for practical reasons, you’ll probably want to reduce the number of garnishes.) Serve immediately.

To make Pork Rub Mix: Combine all ingredients in a bowl. Mix well. Store at room temperature for up to 3 months.

1 b unch scallions, lightly charred over an open flame 1 large thumb of fresh ginger, chopped 3 -4 shallots, peeled and chopped 10-12 cloves garlic, peeled ½ cup black vinegar ½ cup vinegar, preferably Banyuls (or white balsamic)

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1½ ta blespoons Dijon mustard 1 t ablespoon fish sauce 1½ t ablespoons liquid aminos, p referably Bragg 1 teaspoon salt ½ teaspoon freshly ground black pepper

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1 ta blespoon butter, cubed 1 teaspoon ground toasted fennel seed S alt, to taste G round white pepper, to taste

the dough is taut. Use a bench scraper to carefully remove the raviolo from the work surface and transfer it to a floured paper towel inside a container. Repeat this process with the remaining squares of pasta dough, filling, and eggs. Cover the container tightly and refrigerate until ready to use, up to 1 day. Continue rolling and cutting dough and filling ravioli. To prepare Fennel Puree: Combine milk, cream, and sliced fennel in a pot over medium heat. Simmer until forktender, about 20 minutes. Strain, reserving fennel cream. Blend fennel in a highspeed blender, adding reserved fennel cream as needed to thin it out to desired consistency, about the thickness of pudding. Add butter while mixture is still hot. Blend lightly until butter melts into purée. Add fennel seed and season with salt and white pepper. Set aside. To make Confit Fennel: Use an immersion circulator to preheat a water bath to 185°F. Place diced fennel in a vacuum bag. Season with salt and add a drizzle of olive oil and yuzu juice. Seal bag and cook in water bath for 20 minutes. Rapidly chill in an ice bath. (Alternatively, combine 2 parts olive oil and 1 part yuzu juice in a small saucepan with a pinch of salt. Bring to a 185°F, and add diced fennel. Poach for 10 to 15 minutes, making sure that the fennel does not get browned. Remove from heat and strain.) Store in the refrigerator for up to 5 days. To make Fresno Hachée: Place chilis in a small saucepan and add enough olive oil to cover. Cook over low heat, undisturbed, until very tender, about 45 minutes. Strain, reserving oil and setting it aside. (Extra chili oil can be stored in the refrigerator for up to 6 months.) Place chilis on a cutting board and chop incessantly with a knife to a fine paste consistency. Store in the refrigerator until ready to serve ravioli (Leftovers will keep in the refrigerator for up to 2 months). To cook ravioli, bring a large pot of salted water to a boil. Add ravioli and cook for exactly 2 minutes and 20 seconds. Remove from water with a spider strainer or a large slotted spoon. Place in small salad bowl and drizzle some chili oil over the top. To serve, warm Fennel Purée and spoon a neat circle of it into wide bowl. Place a raviolo on top. Grate a generous amount of goat gouda over it. Top with three piles of confit fennel, several dots of Fresno Chili Hachée, 5 to 7 olive halves, and fennel fronds. Drizzle chili oil around the plate. Serve immediately.  With Fennel,

Black Olive Ravioli

BLACKFloureggsOLIVE

RAVIOLI 3 t ablespoons squid ink (available at amazon.com)

Using two small spoons, make a well in the center of the mound. Separate one egg and reserve the white for another purpose. Carefully place yolk in goat cheese well. Top with a second square of dough. Press dough together around the covered mound of filling, then use the top of a ring mold to press down around the cheese to ensure

¼ cup pitted sun-dried black olives 3 t ablespoons olive juice 3 eggs 3½ cups bread flour

GOAT CHEESE FILLING

CONFIT FENNEL 1 fennel bulb, cut into a medium dice OSaltlive oil Yuzu juice

FENNEL PUREE

96 SEPTEMBER 2022 / 805LIVING.COM Serves 4 to 6 (Makes up to 8 large ravioli; some may break during cooking)

To make Black Olive Ravioli: Combine squid ink, black olives, and olive juice in a blender. Blend on high until olives are fully broken down. Pass through a fine mesh sieve into a bowl. Add eggs and whisk to combine. Set aside. Place flour in a large bowl, forming a mound. Make a well in the center. Pour egg mixture into well. Slowly incorporate flour into egg mixture. Once it is fairly well combined, begin mixing with your hands. Transfer dough to a floured work surface. Knead, adding flour as necessary, until dough is satin-smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to rest the gluten. To roll out pasta, remove dough from plastic wrap and transfer to a work surface. Use a bench scraper or knife to cut about ¼ of dough off. Cover remaining dough with a damp paper towel to prevent it from drying out. Using your hands, shape ¼ of dough into an oval-shaped disc. Feed disc through a pasta maker adjusted to the thickest setting (follow manufacturer’s instructions for your specific pasta maker). Once dough comes out, fold it into thirds and feed it through rollers a few more times to get it into a more rectangular shape. Lower pasta maker setting to one notch thinner and run the dough through. Gradually decrease the setting until pasta reaches about 1/16 inch in thickness. Lay rolled-out pasta on a floured work surface. At this point, it is best to immediately shape the first sheet of dough. If you try to roll all of your pasta dough first, then shape it, it will dry out. Cut rolled-out pasta into 4-x-4-inch squares. Make sure to remove the pasta squares from the work surface so they don’t stick to it later in the process. Mound ¼ cup of filling on one square of dough.

FRESNO CHILI HACHÉE

Chili, and Egg Yolk

1½ cups whole milk 1½ cups heavy cream 3 m edium fennel bulbs, trimmed of green parts, cores removed, sliced into ½-inch pieces

1½ cups goat cheese, preferably D rake Family Farms 3 t ablespoons heavy cream 1 teaspoon salt Pinch of ground toasted fennel seed Pinch of fennel pollen (available at amazon.com) Pinch of ground chili flakes 2 teaspoons lemon juice 8

1 p ound Fresno chilis, stems removed O live GARNISHESoil2tablespoons

Chili oil from Fresno Chili Hachée G oat gouda cheese, for grating, p referably Central Coast Creamery 10–14 Sun-dried black olives, p referably California Coast N aturals, pitted and cut in half Fennel fronds, to garnish To prepare Goat Cheese Filling: Combine goat cheese and cream in a medium bowl. Whisk by hand just until mixture thickens. Do not over whip. Season with salt, toasted fennel seed, fennel pollen, ground chili flakes, and lemon juice. Adjust seasonings to taste. Refrigerate until ready to use.

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To make the BBQ sauce: Over medium heat, melt butter or warm oil in a small saucepot. Add shallot and cook until tender and translucent, about 3 minutes. Add all the other sauce ingredients and simmer over low heat for 5 to 10 minutes. Remove from heat and set aside. To make the slaw: In a mixing bowl add all slaw ingredients and mix thoroughly. To make the pulled jackfruit: Drain and rinse jackfruit and shred it with your fingers. Add sliced onions, spices and olive oil and massage mixture to combine. > CHEFS IN THE 805 MAKE CREATIVE USE OF THE TROPICAL JACKFRUIT AS A SAVORY REPLACEMENT FOR MEAT.

PULLED JACKFRUIT BBQ SANDWICHES

By Jaime Lewis Photograph by Gary Moss Fruit of All Trades

6 t ablespoons tomato ketchup 6 ta blespoons Dijon mustard 6 t ablespoons honey 4 t ablespoons apple cider vinegar 2 t ablespoons vegan Worcestershire sauce 2 ta blespoons smoked tamari 2 ta blespoons Aleppo pepper SLAWPepperSalt½smallcabbage, thinly sliced ½ h abanero, finely diced 2 t ablespoons rice wine vinegar S alt and pepper to taste

PULLED JACKFRUIT BBQ SANDWICHES WITH SLAW

2 15-ounce cans jackfruit 2 yellow onions, thinly sliced 4 tablespoons pimenton (smoked paprika)

B Taste FOOD / WINE / DINING OUT

For folks who are vegan- or vegetariancurious, the menu at Mesa Verde (mesaverde restaurant.com) in Santa Barbara just might seal the deal. Chef Greg Arnold performs alchemy with a number of ingredients that mimic meat, dairy cheese, seafood, and more.

I decided to make the Jackfruit Tacos With Creamy Avocado Sauce (see recipe on page 100) from Joi Stearns at Joi Café (joicafe.com) in Westlake Village. If you’ve never worked with jackfruit before, you might be surprised at its aroma: it is heady and tropical, somewhere between the scents of mango and pineapple. When I drained the fruit and shredded it with my hands, I immediately understood its usefulness: the texture is exactly like shredded meat. Also, despite its tropical aroma, jackfruit becomes a blank slate for all manner of flavors when cooked. Cover it in a sauce or spice blend, and it will abdicate its identity completely. The final product was a delightfully tangy, flavorful filling that subbed for taco meat rather nicely. I was especially grateful that it satisfied both my kids’ diet (vegetarian) and my husband’s (gluten-free) when served with corn tortillas. In my rather complicated kitchen, I need all the hacks I canTryget.out the fun jackfruit recipes featured here from chef Mollie Engelhart of Sage Plant Based Bistro (sageveganbistro.com) in Agoura Hills, chef Greg Arnold of Mesa Verde (mesaverderestaurant.com) in Santa Barbara, and chef Joi Stearns of Joi Café (joicafe.com) in Westlake Village.

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As a reliable replacement for the texture of meat, jackfruit appears in a number of his dishes, including jackfruit “chorizo,” jackfruit “picadillo,” and in this recipe for jackfruit “BBQ pulled pork.” Have yourself a plant-based Southern-style feast; if you replace the butter with oil, this dish is vegan—and gluten-free as long, as you use gluten-free buns or rolls.

2 t ablespoons cumin 2 ta blespoons salt 1 t ablespoon black pepper 4 t ablespoons olive oil 4 b uns or rolls, sliced in half Pickle slices

Makes 4 sandwiches BBQ SAUCE 4 t ablespoons butter or oil 2 small shallots, finely diced

efore researching and writing this story, I’d never tasted or made anything with jackfruit. I knew it existed, and I knew that many vegans and vegetarians touted the tropical fruit as a magical alternative to meat in many dishes, but the conditions had never been right for me to take the plunge. One of the great benefits of being a food writer is the satisfaction of both curiosity and hunger; so after I gathered the recipes for this column, I picked up a couple cans of young jackfruit at my local grocery store and got to work.

Jackfruit simulates pulled pork in the Pulled Jackfruit BBQ Sandwiches With Slaw at Mesa Verde in Santa Barbara.

Drain jackfruit in a colander and squeeze out liquid with your hands, pulling jackfruit apart into shredded pieces the consistency of shredded chicken or fish. Place shredded jackfruit in a medium bowl and add capers, red onion, mustard, vegan mayonnaise, pickles, dill, parsley, and dried seaweed. Use your hands to combine well. In a breading tray toss together panko, nutritional yeast, salt, and pepper. Add ½ cup panko mix to jackfruit mixture and combine using your hands. Form jackfruit into 2-inch patties. This should make about 10 patties. Coat both sides of each patty in remaining panko mixture, pressing mixture into patties. Add cooking oil to a 12-inch cast-iron skillet. Heat over high heat until oil sizzles and shimmers. While oil heats, set out a cooling rack with paper towels over the top. In batches, carefully place patties in the skillet so that they do not touch each other. Fry 2 to 3 minutes and flip with tongs. Fry flipside 2 to 3 minutes, until golden brown. Transfer fried patties to the paper towel–lined rack to cool. Serve on a plate with lemon wedges and tartar sauce or your favorite dipping sauce.

Serves 4

CAKES 2 1 6-ounce cans organic young jackfruit 1 ta blespoon capers, minced ¼ cup red onion, diced 1 t ablespoon Dijon mustard 3 t ablespoons vegan mayonnaise 2 teaspoons pickles, minced 1 t ablespoon fresh dill, minced 1 t ablespoon fresh parsley, minced 1½ teaspoons dried seaweed, blended in a blender 2 cups panko (Japanese bread crumbs) ½ cup nutritional yeast Pinch salt and pepper 2½ cups oil (preferably avocado oil), for GARNISHESfryingLemonwedgesTartarsauce

Heat a large cast-iron skillet over mediumhigh heat. Add jackfruit mixture in one layer and cook about 2 minutes on one side to caramelize. Stir and continue cooking over medium heat for 5 more minutes. Add ⅓ of BBQ sauce and stir to combine. Toast buns or rolls. Top the bottom half of each with jackfruit and drizzle on more BBQ sauce. Add slaw, pickle slices, and top half of bun or roll; serve.

100 SEPTEMBER 2022 / 805LIVING.COM Taste Food ISTOCK.COM/MYSHKOVSKY

JACKFRUIT “CRAB” CAKES “I love the versatility of this dish,” says Mollie Engelhart, executive chef and owner of Sage Plant Based Bistro & Brewery (sageveganbistro.com) in Agoura Hills, of her jackfruit “crab” cakes. “You can serve them à la carte, or make them into a sandwich.” She recommends serving them with vegan tartar sauce and lemon wedges and says the mix can also replace tuna in melts and salads. Serves 4 to 6 “CRAB”

JACKFRUIT TACOS WITH CREAMY AVOCADO SAUCE

From the kitchen of Joi Stearns, chef and owner of Joi Café (joicafe.com) in Westlake Village, these vegetarian tacos are served with a dollop of citrus-y avocado sauce on top. Because jackfruit is not an especially protein-rich ingredient, warm black beans make a great accompaniment. Don’t be afraid to be assertive with the potato masher: the more shredded the jackfruit is, the more thoroughly the spices can integrate.

CREAMY AVOCADO SAUCE 1 large, ripe avocado, pitted, flesh scooped out of skin ½ cup packed fresh cilantro, roughly chopped 3 t ablespoons fresh lime juice 1 teaspoon lime zest 3 t ablespoons vegan mayonnaise

JACKFRUIT TACOS 2 20-ounce cans young jackfruit in water or brine 1 t ablespoon olive oil or sunflower oil ½ onion, cut in half and thinly sliced 1 cup vegetable broth, divided 1 t ablespoon tomato paste 2 t ablespoons vegan soy sauce 3 cloves garlic, minced

All three of these recipes call for canned jackfruit, rather than fresh. “Jackfruit is a unique and versatile fruit used in many regions of the world as a sustenance survival food,” says chef Mollie Engelhart. In its fresh form, jackfruit is also one of the largest fruits on the planet, weighing up to 40 pounds apiece. For ease of sourcing and ease of use, canned jackfruit is best and is becoming more widely available in many conventional supermarkets.

Visit Our Showroom 2221 Madera Road, Simi Valley • Designcabinetsense.com805.520.0168•Construct•Manage2 teaspoons chili powder 1 teaspoon ground cumin 2 t ablespoons agave 2 t ablespoons fresh lime juice S alt, to taste Tortillas of your choice Sh redded lettuce Sliced avocado Vegan cheese VTomatoesSalsaegansour cream

Pickled onions

To make the Jackfruit Tacos: Drain and rinse jackfruit. Chop off hard center core portions, if desired. In a large skillet, heat oil over medium heat. Add onion and sauté for 3 to 4 minutes until translucent. Add jackfruit and ½ cup vegetable broth. Bring to a boil, then lower heat and simmer, covered, for about 10 minutes. Remove lid and mash jackfruit with a potato masher or two forks, creating a shredded texture. Add remaining ½ cup vegetable broth, tomato paste, soy sauce, garlic, chili powder, cumin, agave, and lime juice, and stir into jackfruit. Cook over medium-high heat for about 10 to 15 minutes, stirring frequently. Taste and add salt as desired. Set aside. Spoon into tortillas and top with shredded lettuce, sliced avocado, vegan cheese, salsa, tomatoes, vegan sour cream, and pickled onions. Drizzle each taco with avocado sauce. 

To make the Creamy Avocado Sauce: Add all ingredients to a food processor and process until smooth and creamy, scraping sides as needed. Sauce will keep in a sealed container in the refrigerator for 2 to 3 days.

In the raw or in a can?

TwoWinemaker,Counties

102 SEPTEMBER 2022 / 805LIVING.COM Taste Wine S COLLINFRAN

One

By Gabe Saglie

anta Barbara County fans of Bob Lindquist need not feel anxious about his Winemaker of the Year honor presented by the Paso Robles Wine Country Alliance for his contributions to winemaking in San Luis Obispo County. As Lindquist puts it, “I’ve always had a foot on either side of the county line.”

Lindquist’s awards ceremony was held in July at the California Mid-State Fair in Paso Robles, but much of the acclaim he’s won over his 40-year career came from Qupé, the Santa Barbara County–based label he launched in 1982. Even the famous winery he established in 1989 with his friend, the late Jim Clendenen of Au Bon Climat, sits on Bien Nacido Vineyard in the Santa Maria Valley, though on a spot that, unknown to many, actually lies in San Luis ObispoLindquistCounty.sold off Qupé, known for its expertly crafted Rhône varietals, in 2018. Today: “I’m back

WHEN IT COMES TO PRODUCING HISTORY-MAKING WINES, BOB LINDQUIST LOVES A LOT OF THE CENTRAL COAST.

Au Bon Climat 2019 Chardonnay, Sanford & Benedict Vineyard, Sta Rita Hills, $40 Made by my longtime friend, mentor, and winery business partner Jim Clendenen, who, sadly, passed last year. Jim taught me everything there is to know about winemaking and, specifically, how the Burgundians make chardonnay. This is one of its best expressions, coming from this legacy vineyard.

Clendenen Family 2014 Nebbiolo, “Punta Exclamativa,” Santa Maria Valley, $72 Who knew that nebbiolo could do so well at Bien Nacido Vineyard in the Santa Maria Valley? Jim Clendenen did! Cool-climate grapes, aged five years in French oak puncheons—amazing stuff! Many an Italian barolo or barbaresco producer has expressed their appreciation for this classically styled wine.

DAYKAMATTBOTTLES:VINEYARDSFAMILYCLENDENENANDCLIMATBONAU to my roots,” he says, speaking of his eponymous brand, Lindquist Family Wines (verdadandlindquist familywines.com). With grapes sourced from vineyards in both counties, his focus remains on Rhône wines, although his syrah, a long-time calling card for Lindquist, has evolved. About a third of Qupé syrahs consistently featured fruit from Paso Lindquist Family Wines winemaker Bob Lindquist selects and describes eight Central Coast wines produced at the Clendenen Lindquist Vintners facility on the Bien Nacido Vineyard. Each is ready (like the rest of us) for autumn. Lindquist Family Wines 2019 Syrah, Central Coast, $28 I’ve been making this wine since 1982, first under the Qupé label, and since 2017 under the Lindquist label. This is a blend of cool-climate vineyard sites in the Los Olivos District— Alisos Canyon, Santa Maria Valley, and Edna Valley. I make this wine to be imminently drinkable, on the savory, spicy, fresh side and not the big jammy style.

Robles, a warm growing region. Lindquist’s coolclimate syrahs now achieve a style that, per the winemaker, “is balanced, elegant, and goes well withThefood.”Lindquist

Hitching Post 2019, “Highliner,” Pinot Noir, Santa Barbara County, $45 Made by our longtime friends Gray Hartley and Frank Ostini, this is the wine that gained fame in the movie Sideways A selection of the best barrels from their best Santa Barbara County vineyard sources. Opulent, fruit-forward style. Bottled under screwcap if you order it at The Hitching Post restaurant, or under cork if you buy it elsewhere, so you can put it in your cellar.

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Family Wines tasting room in Arroyo Grande also features Verdad Wine Cellars selections produced by Lindquist’s wife, Louisa.  Wines for Fall

Piro Wine Company 2019, Pinot Noir, Presqu’ile Vineyard, Santa Maria Valley, $44 Made by our longtime Clendenen Lindquist Vintners assistant winemaker, Marc Piro, who began making wines for his own label in 2014. The Presqu’ile Vineyard is in the western part of the cool Santa Maria Valley. This wine exhibits classic cool-climate character—spicy, fresh herbs, and a long, crisp finish. Put this wine in your cellar for five to 10 years.

Verdad Wine Cellars 2018 Tempranillo, Sawyer Lindquist Vineyard, Edna Valley, $33 My wife, Louisa, makes the Verdad wines, focusing on Iberian varietals such as this [tempranillo] and also albariño. She also makes a balanced, elegant style of Paso Robles cabernet sauvignon. I love this cool-climate tempranillo for its restraint and purity. It’s Demeter Certified Biodynamic. Sawyer Lindquist Vineyard 2017 Pinot Noir, Edna Valley, $45 From the same vineyard as the tempranillo, also Demeter Certified. Louisa and I make this wine together as a joint project. We planted this vineyard in 2005, during the Sideways movie pinot craze. The Edna Valley is a great place for pinot [noir], so we decided to do this as a kind of side project and create a special label for it. Traditional in style, and like all of our wines, balanced and elegant.

Costa de Oro 2017, “Reserva Dorada Chardonnay,” Gold Coast Vineyard, Santa Maria Valley, $42 Made by another great friend, Gary Burk, from his family vineyard a few miles west of Bien Nacido. Gary got his start making wine at Clendenen Lindquist Vintners back in 1994 and has created his own wonderful winery brand. This chardonnay at five years of age is just hitting its stride, in an opulent, rich yet balanced style.

Finch & Fork executive chef Craig Riker presents a new eclectic menu.

THE RESTAURANT AT THE KIMPTON CANARY SANTA BARBARA HOTEL HAS AN UPDATED LOOK AND NEW MENUS THAT TAKE CUES FROM THE INGREDIENTS AND THE WIDE ARRAY OF CULTURES FOUND LOCALLY.

104 SEPTEMBER 2022 / 805LIVING.COM Taste Dining Out

Finch & RefreshedFork

Riker also draws from the more than 20 years of culinary experience that followed his graduation from (now-closed) Le Cordon Bleu College of Culinary Arts in Pasadena. During his career he has worked alongside Evan Funke at Santa Monica’s acclaimed Rustic Canyon and at restaurants in fine hotels and resorts in Beverly Hills and Santa Barbara. He most recently opened Oliver’s in Montecito and brings some of his dishes from its plantbased menu to Finch & Fork, including a velvety white sweet potato soup, made with cashew cream and drizzled with truffle oil. For a small plate of Hamachi Crudo, thin slices of the moist, sweet fish are artfully arranged with segments of local citrus, bits of crunchy jicama, and cubes of cucumber gelée. The play of bright flavors and varying textures is finished with a vibrant aquachile, made with

Photographs by Gary Moss raig Riker, executive chef at Finch & Fork (finchandforkrestaurant.com) restaurant inside the Kimpton Canary Hotel in Santa Barbara, has a lot on his plate, yet he exudes a sense of calm amid pre-dinner preparations in the restaurant’s newly remodeled dining room. He takes a moment to reflect on the inspirations behind his new menus that made their debut when the restaurant recently reopened after a two-month renovation.

By Nancy Ransohoff

“There’s so much here in Santa Barbara and the surrounding area,” says Riker, who began his position at the eatery in 2021. “It’s close to so many great farms, fisheries, and wineries.” His reopening menus marry local ingredients with elements from a variety of cuisines. “My focus is on the flavors,” he says. “We’re not as concerned about being a specific genre or type of food. I take ideas from my travels and experiences.” He points out the Kung Pao Cauliflower on the Small Plates section of the dinner menu, which combines a subtle punch of Japanese chiles with a cashew crunch. “I can put that next to a Spanish dish with shishito peppers [mild East Asian chiles], and it all works together,” he says. “It reflects the diversity of California.”

Dubbed “snapshots of the season” on the restaurant website, offerings include dishes like Hamachi Crudo with local citrus, jicama, cucumber gelée, and a chile infusion (opposite, bottom); and Ora King Salmon with gigante beans, piquillo peppers, and smoked peewee potatoes (right). The atmosphere is relaxed in the bar (above) and dining room (below), where light woods mingle with an aqua, gray, and cream palette.

SEPTEMBER 2022 / 805LIVING.COM 105 shrimp, cucumber and lime juice, and jalapeño. Another small plate option, Buttermilk Fried Chicken “oysters” are Riker’s addictive twist on the traditional favorite. “I use Rocky [from California’s Petaluma Poultry] free-range chicken thighs,” he says. “They have kind of an oyster shape, and the tender, dark meat has a lot of flavor.” He serves them atop Yukon gold potato purée and tops them with sweet-hot honey sauce, for which he gets the main ingredient from Santa Barbara’s Wylde WorksMainbeekeepers.coursesinclude a Catch of the Day, such as a local white sea bass that’s currently accompanied by roasted cauliflower, caper–golden raisin purée, and pine nuts, but preparations change seasonally. Most of the seafood on the menu is sourced from the Santa Barbara Fish Market. “Our catch of the day is potentially caught a few hours before it’s served,” says Riker. “They’re delivering to us until 4 p.m., and we open at 5 p.m. for dinner.” Also in the From the Ocean category are Hope Ranch Mussels, sautéed in white wine, surrounded by a Thai-style yellow coconut curry broth, and served with grilled sourdough. Meat aficionados can savor the 14-ounce Creekstone >



The fresh, playful decor enhances wall art with accessories and illuminates banquettes with ruffly-shaded fixtures.

Taste Dining Out

Prime New York Steak paired with red wine demi-glace, or Short Rib Pappardelle Pasta, Riker’s refined take on beef stroganoff, which is made with house-made pasta, wild mushroom soffritto (a sauce made with sautéed carrots, celery, and onion), and crème fraîche.

Dessert offerings are playful riffs on nostalgic flavors. A case in point is the S’mores Panna Cotta with layers of crumbled graham cracker, chocolate panna cotta, and charred marshmallow fluff. “My desserts are a little whimsical,” says Riker. “They’re flashbacks to my childhood.”Thebrunch menu, served until 2 p.m., features a selection of artisan toasts with toppings like almond butter and banana, classic egg dishes, a Wagyu beef burger, and specialties from Chilaquiles to Short Rib and Sweet Potato Hash with poached eggs and brussels sprouts. Brunch gets its own cocktail list, adding more libation options to the already robust roster from beverage manager Jazz Morales. Morales crafts signature sips such as the Maple Old Fashioned, an infusion of maple syrup, Suntory Toki Whisky, and black lemon bitters.

The Finch & Fork bar area and restaurant have doubled down on wine offerings, highlighting Central Coast vineyards and sporting a new Cruvinet wine preserving and dispensing system. “We now have a 300-bottle wine cabinet,” says Tim Thomas, director of food and beverage. “The new system gives guests the option to try a pricier wine that they may not be familiar with, without committing to a bottle.” The beverage program also offers a selection of local and international beers. It’s all presented against a backdrop of fresh new interiors styled by Los Angeles-based Beleco design group. Deep blue and aquamarine tones mingle with earthy textures and light woods for a warm, relaxed vibe. “We hope to get things back to normal,” says Riker. “It’s been a couple years of things being pretty unstable. We want to give you some delicious food and tasty drinks so you can relax and enjoy.”

At this breakfast, brunch, lunch, and dinner brasserie, original dishes by chef Jesus Medina are driven by the seasonality of ingredients from local purveyors and influenced by his Latin roots. At dinner, look for seafood and meats from the wood-fired grill, such as Baja California red snapper adobo, along with fresh salads, sides, and housemilled breads. Pastry chef Patrick Fahy’s creative desserts range from Oatta Cota, made with farmers market fruit and cinnamon oat crisp, to Apple Pie Souffle and 10-Layer Chocolate Cake. New in Atascadero, Cielo Ristorante & Rooftop Bar (cieloatascadero.com) serves elevated Italian-inspired cuisine with a modern twist. A rooftop terrace offers coastal views, cocktails, and small bites, including charcuterie plates showcasing local Alle-Pia salami. Indoors, settle into a cozy cognac leather booth to enjoy creations by chef Sean Deniz, like the Burrata Cloud appetizer with basil and citrus pesto, pine nuts, and balsamic pearls; Bucatini Carbonara with Prawns featuring local Etto pasta; and Chilled Trout and Broccolini with Old World Polenta and port wine fig sauce.

farmers market ingredients. At dinner, starters like Grilled White Shrimp Salad and Tempura Cauliflower set the stage for main dish options, such as Seafood Pappardelle, Trout Almondine, and Braised Short Rib. A varied brunch menu includes a Cognac Banana Flambé Waffle, along with a roster of egg dishes, acai bowl, salads, sandwiches, burgers, fresh fish, and a market selection of oysters. An international wine list offers a broad assortment from the Central Coast. Lunch is served Monday through Friday.

CA’ DARIO 37 E. Victoria St., Santa Barbara and 38 W. Victoria St., Santa Barbara and 1187 Coast Village Road, Montecito and 250 Storke Road, Unit B, Goleta Italian;cadariorestaurants.com805-884-9419Entrées$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 here come with Bolognese or tomatoes, olives, and capers or smoked salmon, peas, tomatoes, and cream. Terra-cotta-baked chicken, roasted quails with porcini ragout sauce, and fish-of-the-day specials are also available. For faster fare, check out Ca’ Dario Pizzeria Veloce, found inside the Santa Barbara Public Market. 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. A recently opened Montecito location also serves lunch and dinner.

BELMOND EL ENCANTO 800 Alvarado Place Santa Barbara, Entréesbelmond.com/el-encanto-santa-barbara805-845-5800$26–$54

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COAST RANGE & VAQUERO BAR 1635 Mission Drive Solvang, Steakcoastrange.restaurant805-691-9134&Seafood;Entrées $28–$99 Romantic Partners, chefs, and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz collaborate with sommelier, winemaker, and James Beard Award–winner Rajat Parr at this classic steakhouse that sparkles with chef-driven creativity. Leather banquettes and custom stained-glass panels add to the ambience in the glamorous dining room, and patio seating is ample. Dinner entrées from the grill include selections like dayboat scallops, from the menu’s “Coast” section, and steak cuts, such as Japanese A5 Wagyu and Creekstone Farms Ribeye, from the “Range” section, all of which can be dressed with seven different sauces. The Vaquero Bar serves cocktails, local wine, craft beer, and a casual food menu that includes Fish & Chips made with local vermillion rock cod. For dessert, brioche doughnuts are made hot-to-order and served with brown butter glaze.

Fine Dining

COIN & CANDOR AT FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole WestlakeDriveVillage, Californian;coinandcandor.com818-575-3000Entrées$19–$49

THE DINING GUIDE

NEW COAST & OLIVE 1295 Coast Village Road Montecito, Californian;coastandolive.com805-690-3920Entrées$20–$55

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.

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 to experience the plant- and seafood-forward cuisine of executive chef Bruno Lopez in dishes such as king salmon, seared diver scallops, risotto with sea urchin or black truffle, glass noodles, and a grains and greens bowl. Taking influences from various California cultures, the menu showcases the flavors of local artisanal ingredients including fresh seafood, caught daily. Wine offerings from Santa Barbara County and around the globe, beers, and cocktails are among a wide selection of beverage choices. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea is served Monday through Saturday from 2 p.m. to 4 p.m. with 24-hour advance notice. In-the-know locals and hotel guests take in the sunset, cocktail in hand, on the terrace.

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

Saturday and Sunday Brunch Located on the ground floor of the Montecito Inn, this upscale yet unstuffy spot keeps locals and hotel guests happy with its seasonal menu infused with

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

New listings will appear in Where to Eat Now in every issue. Please send any comments and suggestions to edit@805living.com.

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 housemade 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 RANCH HOUSE 102 Besant Road Ojai, Farm-to-table;theranchhouse.com805-646-2360PrixFixe $45 for three courses, $55 for five Romantic The Ranch House is much changed from the early 1950s, when it was founded as a pay-what-you-can vegetarian restaurant by Alan and Helen Hooker. But its sense of magic remains: A stream runs through the property, spilling into a koi pond with a bridge that leads to the gardens. Tables draped in white linens are tucked behind stands of bamboo throughout the garden and arranged on a sheltered patio strung with twinkle lights. (The table nearest the pond is a prime spot for marriage proposals.) The current menu

THE GALLERY RESTAURANT 30768 Russell Ranch Road, #C Westlake Village, EntréesNewthegallerywestlake.com818-889-1338AmericanandSeafood$18–$54

1279LUCKY’SCoast Village Road Montecito, andluckys-steakhouse.com805-565-75403835CrossCreekRoad, Ste 18 Malibu, Steakluckysmalibu.com310-317-0099House;Entrées

Great Patio, Romantic A casually elegant dining room of distressed wood lit with unique light sculptures by artist Timothy J. Ferrie is a beautiful fit for Florence-born 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 Pamela Ganci’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.

LES PETITES CANAILLES 1215 Spring St. Paso Robles, French;lpcrestaurant.com805-296-3754Entrées$17–$40

$16–$69 Saturday & Sunday Brunch

108 SEPTEMBER 2022 / 805LIVING.COM Where to Eat Now

Mediterranean;med-rest.comWestlake32037MEDITERRANEOAgouraRoadVillage,818-889-9105Entrées$16–$58

NATE’S ON MARSH 450 Marsh St. San Luis Obispo, Italian/Contemporarynatesonmarsh.com805-544-4454American; Entrées $14–$49

At the Montecito location of this upscale steak house, black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls. 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. The Malibu location in the Malibu Country Mart offers the same mouthwatering steaks, chops, seafood, and cocktails, and carries on the black-and-white theme with an eye-catching jazz-themed mural in the dining room. Seating is also available on the covered and heated outdoor patio. Dinner is served daily in Montecito and Tuesday through Sunday in Malibu. Lunch is offered Monday through Friday in both locations.

GIANNFRANCO’S TRATTORIA 666 Linden Ave. Carpinteria, Italian;giannfrancos.com805-684-0720Entrées$13–$28

Great Patio The family of owners welcomes you here with open arms. In good weather, opt for a seat on the back patio with its garden setting. Some customers always start dinner with a glass of wine and the calamari appetizer, which comes with perfectly grilled baby squid and shrimp next to a crock of slightly spicy dipping sauce. It’s a great idea. Salads are also quite nice and take advantage of the local growers. The pastas are lightly sauced and there’s a daily fresh risotto. Meats include grass-fed free-range lamb chops and rib-eye steaks as well as farm-raised chicken. Giannfranco’s is open for lunch and dinner Wednesday through Monday.

This sleek eatery in The Shoppes at Westlake Village strikes a comfortable balance between casual and upscale, serving a varied menu of classic dishes and updated twists with global influences. Father and son owners Moez and Karim Megji make sure there’s always something new along with mainstays such as steaks and burgers. Look for favorites such as Macadamia-Crusted Halibut with Thai peanut sauce, Oven-Roasted Seafood with yakisoba noodles, and Cajun Gumbo. The sprawling raw seafood bar includes stars like spicy tuna and fresh oysters. The restaurant is open weekdays for lunch and nightly for dinner, and happy hour is every day from 3:30 p.m. to 6 p.m.

ONYX AT FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole WestlakeDriveVillage, Japanese;fourseasons.com/westlakevillage/dining818-575-3000Entrées$33–$34,SushiRolls$10–$35

This sleek, contemporary Asian spot across from the beach boasts spectacular ocean and Stearns Wharf views and a lively atmosphere. The first-floor dining room is anchored by a cocktail bar on one side and sushi bar on the other, with an outdoor patio. Upstairs, a dining room with a cocktail bar opens to a roomy patio with an outdoor fireplace and sofas. Menu favorites include Wagyu steak, Miso Yuzu Black Cod, and Crispy Korean Cauliflower. Sip craft cocktails, local draft beer, sake, or a selection from the well-curated wine list spotlighting Santa Barbara County wineries. The restaurant is open daily for lunch, dinner, and happy hour.

The emphasis in this sleek, contemporary restaurant is on Japanese classics. Artfully presented nigiri sushi, sashimi, and specialty rolls are made to order at the sit-down sushi bar. Hot dishes include panko-crusted Jidori chicken breast with rice and katsu sauce and Chilean sea bass paired with yuzu, spinach, shimeji, shitake, and enoki mushrooms. Desserts like matcha rice pudding and traditional Japanese chiffon, with chocolate custard, are the perfect finales. Pair it all with sake from the wide array of offerings.

Offering a taste of Paris in Paso without the pretense, this buzzing French farm-to-table bistro focuses on sophisticated, modern cuisine in a casual, comfortable setting. Julien Asseo, chef and co-owner with his wife, Courtney, received his culinary education in France and honed his skills at Michelinstarred eateries Restaurant Guy Savoy and Joël Robuchon in Las Vegas and La Fontaine de Mars in France. Following dishes like steak tartare, escargot in puff pastry, steak frites, dayboat scallops, beef cheek Bourguignon, and Le Burger, it’s easy to say oui to crème brûlée or profiteroles for a very French ending.

Sunday Brunch Housed in a charming colonial bungalow, Nate’s on Marsh offers fine dining, hold the pretension. Owner and San Luis Obispo native Nathan Long also presents an extensive wine list with a well-curated selection of Central Coast and Italian bottles, and a full bar. An evolving seasonal menu focuses on local ingredients. Try the Cacio e Pepe (cheese and pepper) with house-made chitarra pasta. The restaurant is open for dinner Wednesday through Sunday from 5 p.m. to 9 p.m.; the bar opens at 4 p.m. On Sundays, brunch includes dishes like PB&J French Toast made with Back Porch Bakery brioche bread, house-made almond butter, and berry jam and Biscuits and Gravy with house-made biscuits and sausage topped with crispy shallots. 951NONNAS.Westlake Blvd., #102 Westlake Village, 805-497-8482 Italian;nonna.restaurantEntrées$18–$45

29OKUE. Cabrillo Blvd. Santa Barbara, Asianokusantabarbara.com805-690-1650Fusion;Entrées$16–$38

A gathering site in the rolling hills of Santa Margarita since 1858, Pozo Saloon (pozosaloon.com) is under renovation until 2024 but opens to serve as the site of a new music and dinner series on the last Sunday of this month and next month. The ticketed events are hosted by Nomada Hotel group, the hospitality company behind Skyview Los Alamos and Granada Hotel & Bistro, whose culinary director Justin Lewis delivers a four-course, familystyle dining experience under the stars. Dishes like pit-roasted squash, whole Carolina hog, and chocolate s’mores pudding fuel dancing.

Daisy and Gregory Ryan, the award-winning team behind Bell’s restaurant in Los Alamos, join forces with chef Brad Mathews, their partner at this elegant yet unstuffy seafood tavern. Mathews’ background includes stints at Fishing With Dynamite in Manhattan Beach and Morro Bay Oyster Company. Here, he lets the daily catch from the waters off of California, especially the Central Coast, shine in dishes such as Day Boat Scallop Crudo and Santa Barbara Sea Urchin. Emily Blackman curates a list of beer and wine from small West Coast producers and select European estates.

3201 Camino del Sol Oxnard, Newtierrasuratherzog.com805-983-1560American;Entrées $16–$144 (for 32-ounce rib eye for two), Buffet Brunch $65 Sunday Brunch

ROSEWOOD MIRAMAR BEACH 1759 South Jameson Lane Montecito, Californianmiramar-beach-montecitorosewoodhotels.com/en/805-900-8388andItalian;Entrées

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.

110 SEPTEMBER 2022 / 805LIVING.COM Where to Eat Now channels the Hookers (who added meat to the menu in the 1960s) with prix-fixe dinners that continue to showcase local produce, some of it from the on-site herb garden. Don’t miss the braised pork belly appetizer, which might come with a sweet pineapple poppy sauce one season and other accompaniments the next. The wine list offers 600 imported and domestic labels. A note about the address: The Ranch House is located where South Lomita Avenue meets Besant Road, prompting Yelp and other online sources to place it at 500 S. Lomita Ave.

Living up to its name, this restaurant and bar owned by farmer and chef Nathan Peitso serves up expertly prepared steaks and sides. A seasonal menu includes ingredients sourced from Santa Ynez Valley farms and the Peitso family’s Southern California–based Kenter Canyon Farms. Steaks range from a filet mignon center cut to a shareable tomahawk. Pork chops, lamb, and fresh seafood dishes are also on the menu. The same high standards apply to the beverage program, which features a locally focused wine list and inventive cocktails. A separate menu is devoted exclusively to martinis.

UPDATE SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, Contemporarysanysidroranch.com805-565-1720American;Entrées

Thousand Oaks is home to the first West Coast location of Rise Southern Biscuits and Righteous Chicken, serving its titular classic: buttermilk-brined, crispy chicken breast on a fluffy biscuit that Food & Wine magazine named one of the “Best Biscuits in America” in 2017. Other breakfast and lunch biscuitsandwich options feature fillings like fried green tomato and pimento cheese; fried egg, guacamole, tomato, and Boom Boom sauce (a spicy aioli); and pork sausage—this one comes on a glazed blueberry biscuit. Order via app or at an on-site kiosk and pick up from a heated locker. Don’t forget the side of cheddar tots.

BAR LE CÔTE 2375 Alamo Pintado Ave. Los Seafood;barlecote.comOlivosEntrées $26–$50

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.

$19–$55 Great Views, Saturday and Sunday Brunch Set in a spectacular seaside location, this luxury beachside resort’s seven distinctive restaurants and bars are open to the general public as well as hotel guests. Executive chef Massimo Falsini oversees the dining destinations, which emphasize locally and sustainably sourced ingredients. Caruso’s, the signature oceanfront eatery, is open daily for dinner and features alfresco seating over the sand in addition to a stylish dining room outfitted with deep blue leather booths. Menu highlights include starters such as hand-pulled burrata as well as Baja kampachi crudo, house-made pastas including the chef’s signature carbonara, uni tagliolini, and main courses such as pan-roasted petrale sole and grass-fed Watkins Ranch beef fillet. Local and international wines and traditional handcrafted signature cocktails are also offered.

Located on a carefully resurrected historic Santa Ynez Valley property, this sophisticated yet warm and welcoming tavern offers dinner, happy hour, and Sunday brunch. Acclaimed chef Cullen Campbell combines a dedication to local ingredients with French and Italian influences in menus that showcase elements like house-made pastas and beef from some of California’s premier ranches. Menus change often, but expect dinner entrées like Barbecued Winfield Farm Mangalitsa Pork Collar and Pan-Seared Salmon with grilled herbs. For Sunday brunch, get fancy with a caviar service or go southern with shrimp and grits. A remarkable selection of Santa Barbara County and imported wines, local beers, and signature and classic cocktails add to the experience. Seating is available inside or on the covered patio. Happy hour and dinner are offered Thursday through Saturday, and Sunday brunch is from 10:30 a.m. to 2 p.m.

TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, Italian;tradinoimalibu.com310-456-0169Entrées$18–$36, Market Price for Some Seafood Sunday Brunch

$41–$130, Sunday Champagne Brunch $105 Great View, Romantic, Sunday Brunch A spectacular setting at this historic resort combines with its award-winning restaurants and wine cellar for a memorable dining experience. Located inside a 19th-century citrus-packing house, the Stonehouse restaurant has a romantic air with white linen–covered tables set in an inviting dining room featuring wood-burning fireplaces and on an oceanview terrace. The Plow & Angel offers a similarly cozy ambience indoors and on an outdoor patio, where trees provide shade by day and glitter with twinkle lights by night. Tables at the Carriage House, based on availability, are inside enchanting cottages or on a private enclosed patio. Executive chef Matthew Johnson presents a seasonal menu with a bounty of herbs and vegetables from the on-site organic chef’s garden. The lunch menu offers dishes like Crispy Halibut Tacos, while dinner mains include options such as Steak Diane, prepared in the classic style and flambéed tableside. Sip from the renowned wine cellar’s 12,000 bottles containing varietals from around the globe. Sunday brunch at the Stonehouse includes house-made bakery items, starters, entrées, desserts, and Mumm Champagnes.

THE TAVERN AT ZACA CREEK 1297 Jonata Park Road Buellton, Brasserie;zaca-creek.com805-688-2412Entrées$20–$48

UPDATE SEAR STEAKHOUSE 478 4th Steakhouse;searsteahouse.comSolvang,Place805-245-9564Entrées$29–$155 (shareable)

TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS

WATER’S EDGE RESTAURANT AND BAR 1510 Anchors Way Ventura, American;watersedgeventura.com805-642-1200Entrées$21–$55

This aptly named bar and grill offers well-prepared plates from land and sea in an elegant setting with harbor views. Starters like chorizo crab cakes, garlic shrimp, and the restaurant’s award-winning New England clam chowder set the stage for main dishes such as seared sesame seed–crusted ahi and braised Szechuan short ribs. Brunch, served every Saturday and Sunday, offers appetizers, egg dishes, beignets, and waffles, as well as burgers, sandwiches, and locally sourced fish. Pets are welcome on the patio. Happy hour is every day from 3 p.m. to 6 p.m. (except holidays). Foodie Cuisine that shines regardless of decor, service, ambience, or even views.

Located in Whizin Market Square, Basta is the real Italian deal, serving authentic scratch-made dishes, including pasta and wood-fired pizzas for lunch and dinner. Helmed by Florence-native chef Saverio Posarelli and wife Devon Wolf, the bustling eatery features a menu of tradition-rich dishes that reflect Posarelli’s Tuscan roots, such as the Tagliatelli With Wild Mushrooms and Black Truffle Sauce, as well as grilled steaks and fresh fish. Other standouts include the Wagyu Beef Burger, Grilled Spanish Octopus Salad, and Basta’s take on ramen, Tagliolini in Brodo.

NEW BEDDA MIA 1218 State St. Santa Barbara, Sicilian;beddamiasantabarbara.com805-770-8777Entrées$29–$59,Pastas

A short stroll from Stearns Wharf and the beaches along the Santa Barbara waterfront, Bibi Ji presents an approachable and modern twist on traditional Indian cuisine. The spacious restaurant, designed with a vibrant, eclectic decor, also has a private back patio for dining while taking in the fresh ocean air. Owners Alejandro Medina and James Beard Award–winning sommelier Rajat Parr offer a menu that highlights an abundance of local seafood, traditional coconut curries, a bounty of fresh regional produce cooked in Indian spices, a Chef’s Tasting menu, and an extensive list of natural wines. The critically acclaimed restaurant was included in The New York Times ’ “52 Places to Go in 2019.”

$26–$36

$16–$21

28863BASTAAgoura Road Agoura Hills, Italian;bastaagoura.com818-865-2019Entrées$16–$55,Pastas

This unpretentious French restaurant, formerly known as Bistro Laurent, offers traditional brasserie-style fare in a setting that finds the sweet spot between casual and elegant. Chef-owner Laurent Grangien, who has worked in Michelin-starred restaurants in France, brings his experience to lunch and dinner menus that include classics, such as Steak Frites, Roasted Quail, and Tart with Caramelized Onions and Duck, and daily specials, like Beef Bourguignon and Cassoulet. Fresh fish and steaks are paired with tried-and-true French sauces. An extensive list of wines focuses on selections from the Central Coast and France.

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.

BOAR DOUGH TASTING ROOM 5015 Cornell Road Agoura Hills, boardoughtastingroom.com818-889-2387

Breads $1.50–$20, Entrées $7–$13 Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best selection, arrive at 7 a.m. on Thursdays through Mondays, when the doors open and aromatic scones, bagels, kouign-amann, pain au chocolat, and other pastries come out of the ovens. Loaves

$18–$29

Presenting a cozy interior decorated with photos of Sicilian scenes and a menu packed with authentic dishes, this restaurant is a love song to Sicily. Chef Alberto Morello and his wife Elaine Andersen Morello, who own and run Olio e Limone Ristorante, Olio Pizzeria, and Olio Bottega in Santa Barbara, operate this warm and welcoming eatery. Alberto’s Sicilian roots show in offerings like his twist on the traditional Sicilian Pasta alla Norma: half-sleeve pasta tubes imported from Sicily with swordfish, eggplant, tomato, and mint. Fresh seafood is a focus, but meats, including breaded pecorino-crusted lamb chops, share the spotlight. About 40 wines from Sicily, along with other Italian regions and California, make a perfect pairing.

BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 and Bob’s Well Bread Bakery at the Ballard Store 2449 Baseline Ave., Suite 101 Ballard, European;bobswellbread.com805-691-9549Pastriesand

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.

NEW BL BRASSERIE 1202 Pine St. Paso Robles, French;bistrolaurent.com805-226-8191Entrées$26–$53

BIBI JI 734 State St. Santa Barbara, 805-560-6845 Indian;bibijisb.com$10–$16, Grill $15–$25, Curries $10–$18, Chef’s Tasting $50 per person

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.

SEPTEMBER 2022 / 805LIVING.COM 111 Book Your Private Event! weddings · receptions · catering WWW.THEDUTCHESSOJAI.COM 457 E. OJAI AVE. OJAI, CA 93023

205BARBAREÑOW.Canon Perdido St. Santa Barbara, 805-963-9591 Californian;barbareno.comEntrées

406BELL’SBell St. Los Alamos, French;bellsrestaurant.com805-344-4609Entrées$18–$27

American; Entrées $16–$28 Sunday Brunch

Dinner includes signature dishes, such as Riker’s fried chicken pieces served with hot honey sauce, and local diver scallops with risotto and artichokes.

NEW THE DUTCHESS 457 E. Ojai Ave. Ojai, Burmese-Californianthedutchessojai.com805-640-7987 & Bakery Entrées $16–$48

Sip from a list of more than 40 wines by the glass, try a curated flight of two-ounce pours, or opt for a local craft beer.

EMBER RESTAURANT 1200 E. Grand Ave. Arroyo Grande, California-Mediterranean;emberwoodfire.com805-474-7700Small Plates $10–$17, Pizzas $18–$20, Entrées $23–$32 Named for the wood fires used to cook the restaurant’s seasonal and farm-fresh dishes, Ember is the project of executive chef Brian Collins, an Arroyo Grande native who shares skills he honed at Chez Panisse in Berkeley and Full of Life Flatbread in Los Alamos with his hometown. The menu, like the beer and wine list, is locally focused, changes monthly, and includes rustic specialties such as crispy kale and house-made fennel sausage pizza, Jidori chicken alongside a wedge of grilled polenta and farmers market veggies, and grilled rib eye served over roasted potatoes and topped with a decadent garlic confit and avocado chimichurri.

$85 per guest; À La Carte Entrées $29–$48

CORK DORK 1125 Lindero Canyon Road, #A2 Thousand Oaks, Moderncorkdorkwinebar.com818-532-7284American;Entrées$18–$54

Sip from a selection of more than 100 Central Coast wines and local beers. Happy hour, from 4 p.m. to 6 p.m. on Tuesday through Friday, includes local wine selections, $4 draft beers, and $8 craft cocktails.

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.

Restaurateur Carlos Luna and the team behind the Los Agaves restaurants and Santa Barbara’s Santo Mezcal delivers Oaxacan cuisine to the Santa Barbara waterfront at this rustic yet refined eatery. Lunch, dinner, and happy hour seating with ocean views is available inside or outside on two patios, one of which features a firepit. The menu is a combination of dishes that showcase traditional moles (grilled mahi-mahi with mole verde, for example) and contemporary Mexican plates. Innovative cocktails complement the food and are also perfect for sipping after dinner on the patio.

Seabutter (seabuttersushi.com) is slated to open this month in The Promenade at Westlake in Westlake Village. Fan favorites from the diverse menu of sashimi and sushi offerings include choices like Hye nigiri (minced yellowtail belly with black truffle and chopped, marinated wasabi) and Osaka-style pressed box sushi options, such as the jalapeño yellowtail topped with warm shimeji mushrooms and the salmon tartare with artichoke truffle and lemon olive oil. Wine, beer and premium sake are available.

9BOUCHONW.Victoria St. Santa Barbara, Winebouchonsantabarbara.com805-730-1160CountryCuisine;Entrées

112 SEPTEMBER 2022 / 805LIVING.COM

Where to Eat Now of naturally leavened, burnished-crust breads follow soon after. Special daily breads include gluten-free Centennial Loaf and pain aux lardons (Saturdays and Sundays). The on s ite 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. Well Bread Wines created by Doug Margerum are available by the glass or bottle.

CAFÉ BIZOU 30315 Canwood St., #14 Agoura Hills, French;cafebizou.com818-991-9560Entrées$17–$28

$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.

UPDATE DECKER KITCHEN 3731 E. Thousand Oaks Blvd. Thousand Oaks, American;deckerkitchen.com805-418-7746Entrées$21–$49,Pizzas

This all-day bakery, café, and Burmese-Californian restaurant is run by Ojai residents Zoe Nathan and Josh Loeb, restaurateurs of the acclaimed Rustic Canyon Family of eateries in Santa Monica. Here, they partner with pastry chef Kelsey Brito, baker Kate Pepper, and chef Saw Naing, whose menu reflects his childhood in Burma. In the morning, pair a fresh-baked pastry with locally roasted Bonito coffee. Shareable plates made from locally sourced ingredients hold sway at dinner. Try the biryani, made with organic chicken, basmati rice, and warm spices and covered in house-made puff pastry. The evolving list of South Asian–inspired desserts includes treats such as Passion Fruit Lassi Pie. Sips are marketdriven cocktails, regional craft beers, and smallproduction Central Coast and international wines. Sit in inviting indoor dining rooms, furnished with vintage finds and antiques, or on the vine-draped patio.

$17–$19 Sunday Brunch Serving upscale food in an unpretentious atmosphere, chef-owner Graham Harris keeps the menu fresh and creative. Mainstays include his naturally leavened sourdough bread, fresh-from-theoven pizzas, starters like Feta Mousse Toast with heirloom tomato, and entrées such as barbecued pork ribs and seared rib-eye steak. Sip a craft cocktail, a tropical drink, or small-lot wine. At Sunday brunch, from 10 a.m. to 2 p.m., dishes like Lemon Ricotta Pancakes and Chilaquiles go down easy with a Bloody Mary or mimosa.

UPDATE FINCH & FORK 31 W. Carrillo St. Santa Barbara, Californian;finchandforkrestaurant.com805-884-0300Entrées$28–$57

Live Music Weekly, Weekend Brunch Located in the Kimpton Canary Hotel, the restaurant has its own entrance at Chapala and Carrillo streets.

UPDATE FIRST & OAK 409 First St. Solvang, Modernfirstandoak.com805-688-1703European;Five-Course

Tasting Menu

This charming eatery at the Mirabelle Inn was recognized with the Plate designation in the Michelin Guide California 2019. Chef Javier Ramirez combines local ingredients with classical techniques for his seasonal five-course tasting menu, offered in addition to the à la carte menu. Look for dishes such as Roasted Cauliflower with truffle and chive vinaigrette, Kimchi Cracklings, miso-marinated duck breast, seasonal risotto, house-made pasta, local wildcaught seafood, and 28-day aged prime New York steak. A well-curated wine list includes international and Central Coast bottlings and interesting varietals.

E + 2805MONAgoura Road Westlake Village, 805-371-3693 Sushi;eplusmon.comEntrées $12–$27 Chef-owner Hidetoshi “Teddy” Seike, a restaurateur who was raised in Japan, joins forces with head chef Koji Miyamoto, whose cuisine has earned Michelin Bib Gourmand recognition, at this stylish eatery in the Westlake Commons. They offer a creative lunch and dinner menu of sushi, sashimi, bao (steamed buns), and Asian salads that spotlight seasonal ingredients. Look for signature rolls such as the E + Mon Crunch Roll, featuring spicy tuna and shrimp tempura with chive mayo, avocado, sesame, sweet soy, cucumber, and citrus sauce. Premium sake, Japanese craft beer, and California wines are the perfect sips.

FLOR DE MAIZ 29 E. Cabrillo Blvd. Santa Barbara, Mexican;flordemaizsb.com805-869-6559Entrées$14–$28

At this convivial restaurant and wine bar, guests explore the fruit of the vine in a sophisticated yet unstuffy atmosphere while noshing on dishes from chef Danny Amirian’s imaginative menu. With an emphasis on local ingredients, the menu changes frequently, but expect dishes such as grilled prime hanger steak, house-smoked trout on grilled toast with pickled veggies, truffle fries with a sprinkling of Manchego cheese, and crispy battered cauliflower.

The vibe in the dining room is sophisticated but comfortable, words that also describe the locally sourced menu by executive chef Craig Riker. Creative menus change with the season for brunch, served Tuesday through Sunday, and dinner. Brunch offers savory and sweet options including chilaquiles, short rib and sweet potato hash with poached eggs, and brioche French toast, along with salads and burgers.

SEPTEMBER 2022 / 805LIVING.COM 113

Opened in 2003, this down-to-earth gem has become a foodie destination. Dinner is served on Thursdays through Sundays, with lunch on Saturdays and Sundays. Owner Clark Staub’s vision rings deliciously true in every bite of the fresh salads, flatbreads, and entrées made with seasonal ingredients from local farmers markets and artisan food producers. For flatbreads, look for the vegetarian Shaman’s Bread with a crunch of New Cuyama pistachios and the Nitrate-Free Pepperoni and Peppers. Diners who sit at the bar can order food there, too, and seating is available outside.

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FULL OF LIFE FLATBREAD 225 Bell St. Los Alamos, FlatbreadsCalifornianfulloflifefoods.com805-344-4400andEntrées$9–$27

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HELENA AVENUE BAKERY 131 Anacapa St., Suite C Santa Barbara, EntréesBakedhelenaavenuebakery.com805-880-3383Goods,California-Eclectic$4–$14

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 graband-go options for impromptu picnics.

HOTEL SAN LUIS OBISPO 877 Palm St. San Luis Obispo, 805-235-0700 Varioushotel-slo.comCuisines; Entrées $13–$46 Chef Ryan Fancher, who brings a culinary pedigree that includes a stint at Napa Valley’s French Laundry, oversees the dining options at this modern urban resort, which has a playful vibe. A contemporary spin on a classic steak house, Ox + Anchor sets an elegant yet approachable tone for dinner. Large sliding glass walls in the stylish dining room open to a covered alfresco terrace. In addition to signature steaks and seafood, the menu features shared plates like Crispy Crab Cake and Goat Cheese Croquettes. Central Coast wines take the stage on the thoughtfully curated wine list. The bright, casual Piadina offers a fresh California take on Italian cuisine based around the wood-fired oven for all-day service. Adult libations and light bites are served at The Rooftop Terrace and High Bar amid lush planted greenery and a bocce court with views of the rolling hills.

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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. Blackbird, a cocktail bar located on the ground floor of the hotel, features lounge-style seating, a creative menu of small plates from executive chef Travis Watson, and inventive cocktails by mixologist Devon Espinosa in addition to local wines and craft beer. (Fans of Alfred Hitchcock will get a kick out of his photo in the dining room.)

Part restaurant, part butcher shop, and part takeout, this popular spot is hard to miss—just look for the colorful mural with floating sausages and the retro neon “EATS” sign in front. Inside, you’ll find locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu features an array of wood-fired pizzas, such as rosemary with Parmesan or skirt steak, tomatillo, and queso fresco

INDUSTRIAL EATS 181 Industrial Way Buellton, Newindustrialeats.com805-688-8807American;Entrées$10–$18

Fresh additions to the menu at Stonefire Grill (stonefiregrill.com) mean more to enjoy at 805-area locations in Thousand Oaks and Ventura. Among the new offerings are three kinds of tacos: Chicken Tinga, shredded chicken in red chile sauce; Tri Tip with 21-day-aged beef; and Beef Birria, a Jaliscostyle stew. Also making their debut are Nashville Hot Chicken Tenders, served with pickle rounds, honey hot sauce, buttermilk ranch dressing, and fried sage.

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HOTEL CALIFORNIAN 36 State St. Santa Barbara, Eclectic;barbara_restaurants/thehotelcalifornian.com/santa_805-882-0100SmallPlates$12–$19

OPEN 10 am–6 pm | CLOSED Wednesday & Sunday

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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 and lunch. Morning meal offerings include dishes like Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. The lunch menu features 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.

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THE LARK 131 Anacapa St. Santa Barbara, 805-284-0370 Newthelarksb.comAmerican; 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.

LA PALOMA CAFÉ 702 Anacapa St. Santa Barbara, Californian/Mexican/Spanish;lapalomasb.com805-966-7029

Chef Greg Arnold is not a fan of the term “vegetarian.” It makes food sound bland and boring, he believes, Beachfront dining on the Central Coast just got an upgrade. Named for executive chef Frank Barajas’ favorite chili pepper from his Baja childhood, the new Pequín Coastal Cucina (vesperapismobeach.com) in Pismo Beach turns out creative Mexican dishes, such as Tres Leches French Toast; Fried Chicken and Churros with mole blanco; Seafood Pozole Verde made with heirloom hominy; and Sea Bass in Banana Leaf with creamy coconut jalapeño sauce. The Mango Collins and the Brewjeria, a passionfruit beer mojito, are among the signature cocktails available for sipping while taking in the gorgeous views. Late night nibbles and a Pupper’s menu for canine companions are available.

Where to Eat Now (a soft, mild, white Mexican cheese). Small plates include chicken liver with guanciale (Italian cured pork), while the sandwich list offers selections like the Crispy Pork Banh Mi. Local wine and beer options are on tap. Check out the deli case for imported cheeses, house-cured meats, and other delicacies.

Located in the historic El Paseo, Intermezzo is the casually stylish sister restaurant to the long-beloved Wine Cask. A collaboration between proprietor John O’Neill and executive chef Josh Brown, the eatery features modern American cuisine with a Mediterranean twist. Favorites include Spicy Capicola Pizza, Shetland Isle Salmon, and the Cask Burger. Nightly specials reflect seasonal farm-fresh picks. Sit by the fireplace or at the copper-clad bar, in the dining room hung with framed photos of O’Neill’s and Brown’s favorite punk rockers, or outside in the interior courtyard or the street-side portico.

Entrées $21–$30 Weekend Brunch

LA BODEGA TAPAS 790 Price St. Pismo Beach, Tapaslabodegapismo.com805-295-5400$13–$30

Pizza $14–$19 Open for dinner, Little Dom’s is the latest culinary venture from Los Angeles restaurateur Warner Ebbink and executive chef Brandon Boudet. Leather booths, a restored wooden bar, and a raw bar create a com fortable old-school ambience. The seafood-forward menu focuses on local fish and includes pizzas from the wood-burning oven, handmade pastas, and Italian classics like chicken Parmesan. Guests get things started with appetizers like chilled, Creolestyle, boiled shrimp and Santa Barbara live uni, and sip local wines, craft beers, and classic cocktails.

202LOQUITAState St. Santa Barbara, 805-880-3380 Modernloquitasb.comSpanish; 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.

LIDO RESTAURANT & LOUNGE 2727 Shell Beach Road Pismo Beach, Californian;thedolphinbay.com/lido805-773-8900Entrées$16–$58

The original La Paloma Café was open from 1940 until 1983; for the next 37 years it was Paradise Café. Now owned by Acme Hospitality, the restaurant offers a creative menu focused on oakgrilled meats and fish, along with seasonal produce.

MESA VERDE 1919 Cliff Drive Santa Barbara, Vegetarian;mesaverderestaurant.com805-963-4474Entrées$9–$16

UPDATE INTERMEZZO BY WINE CASK 813 Anacapa St. Santa Barbara, Modernintermezzosb.com805-966-9463American;Entrées$19–$52

Chef Jeremy Tummel melds Spanish and Mexican influences in dishes such as Santa Barbara Mission Chicken with apple-and–pink peppercorn sauce and Santa Maria–Style Snake River Farm Wagyu Tri Tip. Sip a specialty margarita, local wine, or beer. Seating is offered on a two-level outdoor patio or inside the casual dining room. Dinner is served Wednesday through Sunday; Saturday and Sunday brunch is from 10:30 a.m. to 1:30 p.m.

Daily Brunch, Great View Chef Richard Pfaff brings his eye for fresh and local ingredients to a menu that echoes the creativity displayed by the art glass in Lido’s dining room. Appetizers include oysters with pink peppercorn mignonette and beef carpaccio with dijon aioli. Entrées include pasta carbonara, house-made burgers, and a generous rib eye with herbed porcini 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.

LOS OLIVOS WINE MERCHANT & CAFÉ 2879 Grand Ave. Los Olivos, Winelosolivoscafe.com805-688-7265Country;Entrées$12–$29

Live Music

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.

LITTLE DOM’S SEAFOOD 686 Linden Ave. Carpinteria, Seafood,ldseafood.com805-749-7400Italian;Entrées$23–$28,

Located inside The Landsby hotel, this stylish restaurant is named for the Danish words for “food” and “wine.” The menu from chef Beto Huizar features wine country–inspired cuisine with a nod to Solvang’s heritage in dishes such as the Nordic Caesar salad, a mélange of local greens, sauteed garlic shrimp, fried sourdough croutons, and dill-caraway Caesar dressing. At dinner, the Flat Iron Steak with duck fat fries and the Cioppino, paired with selections from a primarily Santa Barbara County wine list, are standouts. Saturday and Sunday brunch presents egg dishes, sandwiches, burgers, salads, and fish and chips. In the bar, happy hour is Sunday through Thursday from 4 p.m. to 6 p.m. and includes a menu of shareable bites.

UPDATE MAD & VIN 1576 Mission Drive Solvang, Winethelandsby.com805-688-3121CountryCuisine;Entrées $20–$48

This neighborhood favorite occupies a historic building and a special place in the hearts of locals.

114 SEPTEMBER 2022 / 805LIVING.COM

Saturday and Sunday Brunch

Mediterranean-inspired tapas come to Pismo Beach at this intimate eatery where groups of friends, couples on dates, and beachgoers stop to share bites between sips of local wines and sangria. The creative menu of artfully presented small plates celebrates local ingredients including meats and cheeses sourced from partner creameries and natural meat purveyors. Recurring favorites on the seasonal menu include empanadas and flatbreads from the wood-fired oven. Dogs are welcome on the pooch-friendly patio, and live music ensues on Wednesdays and Sundays.

UPDATE MADE IN ITALY BISTRO BY ANTONIO SESSA 3825 E. Thousand Oaks Blvd., Unit F Westlake Village, Italian;madeinitalybistro.com805-370-8667EntréesandPizzas$16–$27

Chef-owner Antonio Sessa and partner and sous chef Giana Barone serve up authentic southern Italian cuisine and warm hospitality at this bustling bistro. Dig into Neapolitan-style pizzas from an Italian wood-fired 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 prosciutto with house-made tomato jam. The bistro is open daily for lunch and dinner.

The team behind S.Y. Kitchen in Santa Ynez operates this rustic-chic restaurant and bar located inside the Fess Parker Wine Country Inn. Executive chef and partner Luca Crestanelli oversees the offerings, favoring refined comfort food made with farm-fresh ingredients. The evolving menu features selections of cheeses and charcuterie, small plates, and main courses like Wagyu Short Ribs. Crispy Roman-style pinsa (which has a lower gluten index than pizza) is perfect for nibbling with specialty cocktails, local beers, and Italian drafts, or a glass from the wine list that spotlights Santa Barbara County vintages, including selections from Fess Parker Winery. Warm woods and earth tones make the dining room inviting, and the outdoor patio seating is divine.

NELLA KITCHEN & BAR 2860 Grand Ave. Los Olivos, SmallEntréesCalifornia-Italiannellakitchen.com805-686-1359$36–$44,Pinsas$14–$35,Plates$14–$26

MOODY ROOSTER 2900 Agoura Road Westlake Village, Newmoodyroosterwlv.com805-370-3131American;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).

With a hospitality background that includes stints at Le Cirque in New York and Toscana in Brentwood, owner Antonio De Cicco joins forces with chef Daniele Gallo, who grew up with De Cicco outside Naples, Italy, to head up this warm, sophisticated yet unstuffy eatery. Enduring Italian favorites include pastas such as Spaghetti Cacio e Pepe, Eggplant Parmigiana, grilled filet mignon, and branzino. Tiramisu made tableside is

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.

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 houseroasted 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.

THE NEST 401 E. Ojai Ave. Ojai, Californian;thenestojai.com805-798-9035Entrées

To advertise, contact your sales representative or call 805-444-1228.

Don’t let the order-at-the-window casualness fool you: The Nest serves high-quality fare with options for vegans and carnivores, plus craft cocktails that change with the seasons. Chef and co-owner Kiona Wachter is an Ojai native, a fact that turns up in such dishes as The Tireman, a brisket sandwich named for her uncle’s tire business in nearby Oak View, and in the Tico Salad, sprinkled with Fritos corn chips just as it was when her father and godmother served it at their Nest of Ojai restaurant more than 20 years ago. Pizzas, rice bowls, cauliflower tacos, shave ice, and desserts round out the menu. Indoor seating is limited; the most popular spot for dining is the semisheltered patio, which offers views of the Topa Topa mountain range.

UNSPLASHONDEMERASPENCERBYPHOTO

THE BEST OF FALL COMING THIS OCTOBER and what he calls his “plant-based” menu is anything but. A magician in the kitchen, he uses kale, mushrooms, lentils, and just about everything else that grows from the soil to create dishes that pop off the plate. Tacos with black beans, blueberry chipotle salsa, and heirloom tomato are a colorful symphony of acidic and sweet flavors. Flatbread pizza is a specialty, and many dishes are perfect for sharing. Vegan chef Chris Rayman contributes fine desserts, housemade vegan cheese, and gluten-free pizza crust to the seasonal menu. Eat inside or on the patio, which is great for people watching in Santa Barbara’s Mesa neighborhood. Open for smoothies, cold-pressed juices, herbal teas, and coffee in the morning.

SEPTEMBER 2022 / 805LIVING.COM 115

MOUTHFUL EATERY 2626 E. Thousand Oaks Blvd. Thousand Oaks, EntréesPeruvian,mouthfuleatery.com805-777-9222Californian$9–$14

NOI DUE TRATTORIA 29020 Agoura Road Agoura Hills, EntréesItaliannoiduetrattoria.com818-852-7090$28–$42,Pastas$15–$24

$8–$15

PETIT VALENTIEN 1114 State St. #14 Santa Barbara, French;petitvalentien.com805-966-0222Entrées$20–$25

SANTO MEZCAL 119 State St. Santa Barbara, Contemporarysantomezcalsb.com805-883-3593Mexican;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 Crumbl Cookies (crumblcookies.com) bakes up its fresh and fanciful treats at its first location in Oxnard and now at its new bakery at the Shoppes at Westlake Village, as well. The family-owned empire with more than 500 bakeries nationwide offers a rotating menu of five specialty flavors a week, like Pineapple Upside Down Cake, Chocolate Toffee Cake, and Fruit “Pizza” with lemon icing and a fresh fruit topping. The original Milk Chocolate Chip is always available and has been since the first Crumbl’s opened in Utah in 2017.

PARADISE PANTRY 218 and 222 E. Main St. Ventura, Rustic;paradisepantry.com805-641-9440Entrées$9–$22

$37–$65 (a threecourse experience is $90 or $150 with wine pairings; four-course experience is $110 or $180 with wine pairings) Great Views, Romantic 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 execu tive 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.

NEW OX BONE RAMEN 30869 E. Thousand Oaks Blvd. Westlake Village, Japanese;oxboneramen.com805-532-7396Entrées$18–$34

Great Views, Sunday Brunch

First popularized at sister restaurant E+Mon in Westlake Village, the ramen at this sleek eatery combines owner Hidetoshi “Teddy” Seike’s nostalgia for the traditional noodle dish of his native Fukuoka, Japan, with techniques perfected by two-time Michelin star–awarded chef Koji Miyamoto. The unique broths are made with premium ingredients: beef bone marrow and oxtail, chicken and fresh nutrient-rich vegetables, or shitake mushrooms and kombu seaweed. The noodles are fresh, and selections from a wide array of toppings, such as arugula, wood ear mushrooms, and ajitama (marinated, soft-boiled egg), customize each bowl. Also on the menu are Japanese fried chicken and original bites, like Asian Nachos with ground pork and chiles, Crispy rice with Italian-truffle guacamole, Maitake Mushroom Tempura with cumin salt, and Spicy Braised Brisket Bao Buns. Dessert options include Fuji Apple Crumble à la mode and coconut rice pudding made from premium Matsuri rice.

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 popup appearances by visiting chefs and winemakers.

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. The outstanding farmer-driven dinner menu by chef Cameron Ingle is based on family-style sharing and changes frequently. Featured dishes might include options like Finley Farms roasted carrots with coriander yogurt and marcona almonds, whole roasted branzino with salsa verde and sautéed spinach, and grass-fed Santa Carota rib-eye steak with red wine sauce and farm greens. Pair the fare with a signature cocktail, beer, or wine from the well-curated list spotlighting small-scale vintners, which earned Pico “Top 100 Wine Restaurant” recognition from Wine Enthusiast Magazine. The spacious, refurbished building is also the tasting room of Lane Tanner and Will Henry’s Lumen Wines of Santa Maria. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.

Step into this cozy French bistro in La Arcada Plaza for lunch or dinner to feel transported to Paris. Candles glow, glasses clink, and the menu lists such classics as escargot and pan-seared duck breast. But there are also surprises, like the Ethiopian weekend brunch, served from 11:30 a.m. to 2:30 p.m., and Sunday supper with a different one-time French menu each week. Sip wines from California or France or local beers on tap. Diners are also served outdoors in the plaza.

11 W. Victoria St., Suites 17-18, and Suite 21 Santa Barbara, 805-899-2699 Italian;olicucina.comRestaurant Entrées $20–$42, Bottega $4–$12, Pizzeria $6–$28

The tasting room at this 40-acre estate vineyard offers seasonal lunch and brunch menus from chef Peter Cham with a focus on fresh produce from the property’s farm. Try the prosciutto grilled cheese sandwich with onion marmalade at lunch, offered Monday through Thursday. Birds and Bubbles buttermilk fried chicken, served with rotating side dishes and Roblar’s sparkling wine, is a Thursday special. A “full farm” menu, offered Friday and Saturday, includes smoked salmon deviled eggs, fresh salads, and wood-fired pizzas. Brunch is served on Sunday from 10 a.m. to 4 p.m. Online reservations, with a wine tasting option, are encouraged.

UPDATE PICO LOS ALAMOS 458 Bell St. Los Alamos, SharedNewpicolosalamos.com805-344-1122AmericanPlatesandEntrées

$14–$30 Strung with white lights, the charming, tree-shaded patio at this casual counter-service spot makes every meal feel like a picnic. Serving dinner and weekend lunch, owners and veteran chefs Claud Mann and Lorenzo “Larry” Nicola focus on Lebanese-French-style freerange rotisserie chicken, fresh-baked organic sourdough bread, and farmers’ market-driven side dishes, such as caramelized cauliflower and tabbouleh salad. Other offer ings include chicken sandwiches, inventive salads, and house-made chocolate-chunk cookies and brownies. At the Winebox, a small stand-alone structure, patrons can order beer and wine from a wine list curated by somme lier Emily Johnston, which highlights vintages from Santa Barbara, Ojai, and selected regions in France.

116 SEPTEMBER 2022 / 805LIVING.COM Where to Eat Now a special treat. The wine list offers Californian and Italian labels, some priced at $10 a glass during happy hour.

OLIO E LIMONE RISTORANTE, OLIO BOTTEGA AND OLIO PIZZERIA

Weekend Ethiopian Brunch

ROBLAR WINERY 3010 Roblar Ave. Santa Ynez, Californian;roblarwinery.com805-686-2603LunchEntrées$18–$28

SAMA SAMA KITCHEN 1208 State St. Santa Barbara, Asian;topatopa.beerOjai,345atsamasamakitchen.com805-965-4566TopaTopaBrewingEastOjaiAve.805-335-4175SharedPlates$11–$42

OJAI RÔTIE 469 E. Ojai Ave. Ojai, Lebanese-French;ojairotie.com805-798-9227Entrées

905OLIVELLACountry Club Road Ojai, California-Italian;ojaivalleyinn.com805-646-1111Entrées

Sunday Brunch

This hip spot buzzes with guests who come for wellprepared southeast Asian food made with ingredients sourced from local farms. Shareable plates include the signature jidori chicken wings with sweet and spicy tamarind glaze. A recently opened second location resides within Topa Topa Brewing in downtown Ojai, where the beer-friendly menu echoes the bold flavors of the original location but is especially tailored to pair with a pint. Order at the walk-up window and sit indoors or on the street-side patio.

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello preside over these three Italian venues. At the ristorante, salads, seafood, chicken, and chops are served alongside house-made pastas and sauces. Olio Bottega, a casual breakfast, lunch, snack, and retail spot next door, serves egg dishes, Italian croissants, and espresso drinks for breakfast and hot Italian street food specialties and panini on house-made focaccia for lunch. Shop from a selection of Italian specialty products, cocktails, beer, and wine to take home. At the pizzeria, enjoy chicken, fish, and beef entrées, pasta, antipasti, salads, and panini. Pizzas are topped with gourmet ingredients, such as sautéed rapini, spicy salami, and black truffles.

$14–$16

1295 Coast Village Road Montecito, Sushi;sushibyscratchrestaurants.com805-845-9310OmakaseMenu$145per person

SEPTEMBER 2022 / 805LIVING.COM 117 RANDY STROMSOE MASTER SILVERSMITH EXPERT REPAIR & RESTORATION

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 housemade pastas such as wild mushroom pappardelle, salmon puttanesca, and a don’t-miss grilled globeartichoke appetizer. With its firepits and padded lounge seating, The Courtyard is a great place to settle in for pre-dinner cocktails and glasses of local wine or to stay for the whole meal. A lunch menu of salads, pastas, and oak-grilled meats and seafood is served daily.

More than 50 years experience serving collectors, dealers, museums, and the general public. For online consultation, please send images of your pieces to RandyStromsoe@gmail.com

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

This unique omakase-style sushi restaurant, located at the Montecito Inn, was awarded a Michelin star in 2021 and is not resting on its laurels. Guests sit at a 10-seat chef’s counter to savor a meticulously crafted 17-course meal that incorporates fresh local seafood and riffs on traditional offerings. Created by owners and husband-wife team chef Phillip Frankland Lee and pastry chef Margarita Kallas-Lee, the concept and layout provide a front-row seat for viewing the preparation of each course. The menu varies based on availability of ingredients, and sake and wine pairings are offered for an additional fee. Seatings are at 5 p.m., 7:15 p.m., and 9:30 p.m.; reserve online. S.Y. KITCHEN 1110 Faraday St. Santa Ynez, Italian;sykitchen.com805-691-9794Entrées$20–$38

SLATE BISTRO & CRAFT BAR 4850 Santa Rosa Road Camarillo, Global;theslatebistro.com805-388-9888Entrées$18–$35

UPDATE SUSHI BY SCRATCH RESTAURANTS

CMYCYMYCMYMCK 1.6Ad.pdf 1 8/5/22 2:57 PM

This locals’ favorite has top-notch food and elegant decor, provides friendly service, and exhibits plenty of attention to detail. Craft cocktails, like the Clean Slate, are creative and meticulously made. Starters include fresh sushi, salads, house-made soups, and fried calamari. Entrées lean toward flavor-packed dishes such as New York Steak with peppercorn sauce, Crispy Chicken with chardonnay-bacon gravy, and Grilled Salmon with sun-dried-tomato chimichurri. Don’t miss the macaroni and cheese side dish. Two romantically lit patios have fireplaces and heat lamps. Happy hour features deals on appetizers like smoked-pork tacos, beer, wine, and draft cocktails.

THE SPOON TRADE 295 West Grand Ave. Grover Beach, American;thespoontrade.com805-904-6773Entrées$15–$32

TRE LUNE 1151 Coast Village Road Montecito, Italian;trelunesb.com805-969-2646Entrées$18–$37 Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s in Santa Barbara—and it shows. The walls are dressed in black-and-white photos of celebrities from yesteryear, the floors are Old World wood, and the tables are covered in blush-colored linen. Teeny tiny chairs mounted high on the wall bear brass plates engraved with the names of regular patrons. A ring-shaped, rolled pizza-bread appetizer is stuffed with smoked mozzarella and braised radicchio. It’s crispy outside and delicious inside. Pizzas from the stone oven can be topped with roasted eggplant, spicy sausage, or mushrooms and truffle oil. The wide selection of pastas are available in half or full portions. Veal scaloppine, rack of lamb, chicken Marsala, and even a cheeseburger round out the menu and support the extensive Italian wine list.

Good Eats

SUGARFISH BY SUSHI NOZAWA 4799 Commons Way Calabasas, Sushi;sugarfishsushi.com818-223-9966ÀlaCarteSushiand

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.

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.

All work is performed in our California Central Coast studio. randystromsoe.com

WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 Winewinecask.comCountry 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.

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

BRENT’S DELI 2799 Townsgate Road Westlake Village, 805-557-1882 Deli;brentsdeli.comEntrées$6–$20

Rolls $5–$15, “Trust Me” Menus $20–$52 Located in The Commons at Calabasas, this outpost of the small chain focuses on high-quality traditional rolls, sushi, sashimi, and sake for lunch and dinner. Sugarfish is best known for its Trust Me meals, its version of omakase, a Japanese phrase that loosely means “I’ll leave it to you.” You can’t go wrong by ordering any of the three—Trust Me, Trust Me Lite, or The Nozawa Trust Me—each of which includes a sampling of sushi, sashimi, and hand rolls; however an a la carte menu is also offered. Seating, either in the sleek indoor dining room or on the spacious patio, is on a first-come-first-served basis. The restaurant is open Monday through Saturday from 11:30 a.m. to 10 p.m. and Sunday from noon to 9 p.m.

Warm spice aromas beckon at this casual eatery, which serves authentic Indian dishes, including a roster of vegetarian and vegan options. Start with samosa or tandoori chicken tikka and move on to a tantalizing array of curries or a hearty rice bowl.

A must-try is the Bombay Frankie Roll or “Indian burrito,” a street-food dish of curry, fresh vegetables, and chutney wrapped in just-baked naan. Husbandand-wife owners Yash and Kiran Narang also offer do-it-yourself meal kits that come with semiprepared ingredients and easy-to-follow instructions, so guests can make their own Indian feasts at home. Prepared dishes are available for takeout, too.

Where to Eat Now 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.

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.

POOKIE’S THAI CUISINE 900 Hampshire Road Westlake Village, 805-381-0094 Thai;pookiethai.comEntrées$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.

Alfred Coffee (alfred.la) has arrived on the scene at Malibu Country Mart. In addition to packaged java and prepared specialty coffee and tea drinks, the latest of owner Josh Zad’s sleek, stylish shops offers bottled beverages and bites, like burritos, muffins, and readyto-eat oats. Other merchandise ranges from coffee-making equipment to cups touting the brand’s “But first, coffee:” slogan.

CASA NOSTRA RISTORANTE 717 Lakefield Road, Unit H Westlake Village, Italian;casanostralake.com805-495-0053EntréesandPastas$16–$29

Platters $10–$17

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.

VIVA LA PASTA 525 Country Club Drive Simi Valley, Italian;vivalapastasimivalley.com805-522-4249Entrées$10–$35

FINNEY’S CRAFTHOUSE 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 and 857 Monterey St. San Luis Obispo, American;finneyscrafthouse.com805-439-2556Entrées$10–$16

Great Patio

The enticing aroma of sautéing garlic welcomes diners to this popular Italian eatery. Tino Divito, who has logged more than 50 years in the restaurant business and owns the spot with his wife, Maria, knows what his customers want. They come for lunch and dinner to tuck into pastas, like lasagna and manicotti, and house favorites, such as osso bucco, rack of lamb, chicken parmigiana, and veal piccata. Main dishes also include seafood and steaks, pizzas, calzones, and panini. Sauces are house-made, and bread is baked fresh daily.

NEW FRESH CURRY CHEFS 33 North Lewis Road Camarillo, Indian;freshcurrychefs.com805-384-8066Dine-inEntrées$10–$14

THE Mediterranean;the-stonehaus.comWestlake32039STONEHAUSAgouraRoadVillage,818-483-1152Sandwichesand

1311JANEState St. Santa Barbara, 805-962-1311 andjanesb.comJaneat

LIMEÑA PERUVIAN EATERY

The Marketplace 6940 Marketplace Drive Goleta, Eclectic;janeatthemarketplace.com805-770-5388Entrées$9–$34

2388 E. Thousand Oaks Blvd. Thousand Oaks, Peruvian;limenaeatery.com805-371-1370Entrées$12–$19

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.

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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 pic cata 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.

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 variations in decor between locations (look for the skee-ball machine and photo booth in San Luis Obispo), the menu remains the same. Shareable appetizers include gluten-free buffalo cauliflower tossed in yuzu sauce and chicken-and waffle bites that come with a tangy surprise: Tabasco-braised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun (options include gluten-free buns and plant-based Impossible Burger patties). Crispy tacos, salads, and flatbread pizzas are also available. Seating is first-come, first-served at the copper bar.

For authentic Peruvian specialties served with pride, look no further than this friendly, family-owned café. Sit in the cheerful dining room or outside on the patio and enjoy entrées such as Polo a la Brasa rotisserie chicken and Lomo Saltado Plate, a traditional beef stir-fry dish. Appetizers include ceviche made with fresh halibut and Peruvian corn and Tamal de Pollo con Salsa Criolla, chicken tamales made in banana leaves and topped with red-onion salad. Sip wine and beer from Peru and Argentina or a pisco sour.

OYSTER LOFT 175 Pomeroy Ave. Pismo Beach, Seafood;oysterloft.com805-295-5104FreshOysters$16per half dozen; Crudo $14–$27; Entrées $21–$47

Devoted fans keep coming back for the wellexecuted main dishes, pastas, salads, sandwiches, burgers, and daily specials at these sister eateries, which are named for owner Margaret Huston’s mother Jane Moody, whose pictures adorn the walls. The Santa Barbara location is open for dinner, offering entrées that range from grilled duck breast and filet mignon to Chicken Piccata and penne with house-made Bolognese sauce. For dessert, don’t miss the coconut chiffon cake. The Goleta venue is open for lunch and happy hour as well as dinner. The menu there is similar but also includes oak-fired, brick-oven pizzas.

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 pick up.

FLOUR HOUSE 690 Higuera St. San Luis Obispo, PastasItalian;flourhouseslo.com805-544-5282Starters$5–$21,Pizzas$15–$20,$19–$28

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.

NEW THE CLIFFDIVER 720 E. Thousand Oaks Blvd. Thousand Oaks, Mexican;thecliffdiver.com805-370-1585Entrées$13–$20

Owner Ivan Torres serves up inspired Mexican fare, including favorites from the original Malibu location (now closed), like ahi poke tostadas and tacos filled with fresh mahi-mahi, lobster, or gringo-style ground beef, cheese, and lettuce. Look for the Hamachi (yellowtail) crudo with orange aguachile (like ceviche made with orange juice and chiles) or the Surf & Turf Burrito with steak and shrimp. The vibe is casual, and the drinks are made with fresh ingredients by mixologist Rafael Quintana. Try the table-service mimosas served by the pitcher for weekend brunch.

Look

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.

PEASANTS FEAST 487 Atterdag Road Solvang, EntréesSeasonalpeasantsfeast.com805-686-4555ComfortFoodandSandwiches

$14–$18

TAVERNA TONY 23410 Civic Center Way Malibu, Greek;tavernatony.com310-317-9667Entrées$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. 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. 

LUCKY PENNY 127 Anacapa St. Santa Barbara, Californian;luckypennysb.com805-284-0358Entrées$11–$16

ANDRIA’S SEAFOOD RESTAURANT & MARKET 1449 Spinnaker Drive Ventura, Seafood;andriasseafood.com805-654-0546Entrées$8–$24

to these eateries for festive food, an upbeat atmosphere, and a good time.

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.

Owned by chef Michael Cherney, an alum of Las Vegas’ L’Atelier de Joël Robuchon, and his wife Sarah, a hospitality pro, this family-friendly restaurant focuses on scratch-made food from local ingredients. Menu stars like Solvang Hot Chicken sandwich, The Grotto Smash Burger, Local Rock Fish Tacos, and family meals such as Whole Fried Free-Range Chicken are served in the casual earthtoned dining room, on the outdoor patio, and for takeout. Reina’s Ice Cream by the Scoop, made by the Cherneys’ daughter, is a must.

Located in Santa Barbara’s Funk Zone, this orderat-the-counter spot ranks as one of the city’s most Instagrammed restaurants. The exterior covered in thousands of shiny copper pennies is a draw, but so is the creative menu of close-up-worthy salads, sandwiches, small plates, and wood-fired pizzas. The latter includes such local-place-named favorites as the Milpas, topped with fingerling potatoes, chorizo, and a sunny-side-up egg. Salads are big enough to turn into a meal or to share with a friend who orders pizza. Seating is on a pet-friendly patio adjacent to The Lark restaurant. Coffee is served, along with beer, wine, cider, and a life-giving frosé accented with local strawberries and tarragon.

SEPTEMBER 2022 / 805LIVING.COM 119 patioprincessdesign.com 805 796 3112 Patio MobileCushionsService Easy, Convenient, Affordable Serving Ventura and Santa Barbara counties Fun, Fun, Fun

HITCHING POST II 406 E. Highway 246 Buellton, Steakhitchingpost2.com805-688-0676House;Entrées$26–$56

1014BETTINACoast Village Road Montecito Country Mart Montecito, Pizza/Italian;bettinapizzeria.com805-770-2383Entréesand

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By Greg Clarke

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