805 Living Summer 2022 by 805 Living

SU M M E R 2022

Summer fun

M MO OR RE E T TH HA AN N

A DESTINATION

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E X C L U S I V E LY AT CONEJO HARDWOODS

FRONT, LEFT: Duncan Hizzey: Financial Advisor; Seth Haye: Managing Director-Wealth Management, Financial Advisor; FRONT, FRONT, LEFT: LEFT: Duncan Duncan Hizzey: Hizzey: Financial Financial Advisor; Advisor; Seth Seth Haye: Haye: Managing Managing Director-Wealth Director-Wealth Management, Management, Financial Financial Advisor; Advisor; Katie Arnold: Associate Vice President, Financial Advisor; BACK, LEFT: Griselda Hernandez: Registered Associate; Stephanie Hartmire: Katie Katie Arnold: Arnold: Associate Associate Vice President, President, Financial Financial Advisor; Advisor; BACK, BACK, LEFT: LEFT: Griselda Griselda Hernandez: Hernandez: Registered Registered Associate; Associate; Stephanie Stephanie Hartmire: Hartmire: Wealth Management Associate; ElisaVice Decker: Vice President, Group Director; Clint Spivey: Consulting Group Analyst; Jessica Hudson: Client Service Associate Wealth Wealth Management Management Associate; Associate; Elisa Elisa Decker: Decker: Vice Vice President, President, Group Group Director; Director; Clint Clint Spivey: Spivey: Consulting Consulting Group Group Analyst; Analyst; Jessica Jessica Hudson: Hudson: Client Client Service Service Associate Associate

T TThe he heO OO kkksssG GGroup roup roup Forbes Best-In-State Wealth Advisors 2022—Seth Haye Forbes ForbesBest-In-State Best-In-StateWealth WealthAdvisors Advisors2022 2022—— Seth SethHaye Haye Barron’s Top 1,200 Financial Advisors: State-by-State 2022—Seth Haye Barron’s Barron’sTop Top1,200 1,200Financial FinancialAdvisors: Advisors:State-by-State State-by-State2022 2022—— Seth SethHaye Haye

WEALTH WEALTH WEALTHMANAGEMENT MANAGEMENT MANAGEMENT FOR FOR FORHIGH-NET-WORTH HIGH-NET-WORTH HIGH-NET-WORTHFAMILIES FAMILIES FAMILIES 805-494-0215 · 100 N. Westlake Blvd., Suite 200, Westlake Village, CA 91362 805-494-0215 805-494-0215· 100 · 100N.N.Westlake WestlakeBlvd., Blvd.,Suite Suite200, 200,Westlake WestlakeVillage, Village,CA CA91362 91362 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, aForbes major componentWealth ofWealth a ranking algorithm that includes: client retention, industry of compliance firmdue nominations; andmeetings Source: Source: Forbes.com Forbes.com (April (April 2022). 2022). Forbes Best-in-State Best-in-State Advisors Advisors ranking ranking waswas developed developed by by SHOOK SHOOK Research Research andexperience, and is based is based onreview on in-person, in-person, virtual virtual andrecords, and telephone telephone due diligence diligence meetings to to quantitative criteria, including: assets under management and revenue generated for their firms. Investment performance is not areview criterion client objectives andnominations; risk tolerances evaluate evaluate each each advisor advisor qualitatively, qualitatively, a major a major component component of aof ranking a ranking algorithm algorithm thatthat includes: includes: client client retention, retention, industry industry experience, experience, review of because compliance of compliance records, records, firmfirm nominations; andandvary, and advisors rarely have audited performance reports. Rankings are based on the opinions oftheir SHOOK Research, LLC and are notisindicative of future performance orobjectives representative of tolerances any one vary, client’s quantitative quantitative criteria, criteria, including: including: assets assets under under management management and and revenue revenue generated generated forfor their firms. firms. Investment Investment performance performance not is not a criterion a criterion because because client client objectives andand riskrisk tolerances vary, andand experience. Neither Morgan Stanley Smith reports. Barney LLC nor itsare Financial Advisors oropinions Private Wealth Advisors pay aand fee to are Forbes or SHOOK Research in exchange for the ranking.ofForany advisors advisors rarely rarely have have audited audited performance performance reports. Rankings Rankings are based based on on thethe opinions of SHOOK of SHOOK Research, Research, LLCLLC and are notnot indicative indicative of future of future performance performance or representative or representative ofmore any oneone client’s client’s information, seeNeither www.SHOOKresearch.com. experience. experience. Neither Morgan Morgan Stanley Stanley Smith Smith Barney Barney LLCLLC nornor its its Financial Financial Advisors Advisors or Private or Private Wealth Wealth Advisors Advisors paypay a fee a fee to Forbes to Forbes or SHOOK or SHOOK Research Research in exchange in exchange forfor thethe ranking. ranking. ForFor more more information, information, seesee www.SHOOKresearch.com. www.SHOOKresearch.com. 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 ofidentified seven by years of financial services experience. Qualitative factorscriteria include, but are not limited to, compliance Source: Source: Barrons.com Barrons.com (March (March 2022). 2022). TopTop 1,200 1,200 Financial Financial Advisors: Advisors: State-by-State State-by-State as as identified by Barron’s Barron’s magazine, magazine, using using quantitative quantitative andand qualitative qualitative criteria and and selected selected from from a pool a pool of over of over record and philanthropic work. Investment performance isAdvisors not alist criterion. ratingofmay not years beyears representative ofservices any one client’s experience and is notinclude, indicative of advisor’s future 4,000 4,000 nominations. nominations. Advisors Advisors in the in the TopTop 1,200 1,200 Financial Financial Advisors list have have a The minimum a minimum seven of seven of financial of financial services experience. experience. Qualitative Qualitative factors factors include, butbut arethe are notfinancial not limited limited to, to, compliance compliance performance. Neither Morgan Stanley Smithperformance Barney LLC nor Advisors or Private Advisors pays aoffee toone Barron’s inexperience exchangeand for Barron’s afinancial registered trademark of record record andand philanthropic philanthropic work. work. Investment Investment performance is not isitsnot aFinancial criterion. a criterion. TheThe rating rating may may notWealth not be be representative representative of any any one client’s client’s experience and isthe not israting. not indicative indicative of the ofisthe financial advisor’s advisor’s future future Dow Jones & Company, L.P. All Stanley rights reserved. performance. performance. Neither Neither Morgan Morgan Stanley Smith Smith Barney Barney LLCLLC nornor its its Financial Financial Advisors Advisors or Private or Private Wealth Wealth Advisors Advisors pays pays a fee a fee to Barron’s to Barron’s in exchange in exchange forfor thethe rating. rating. Barron’s Barron’s is aisregistered a registered trademark trademark of of Dow Dow Jones Jones & Company, & Company, L.P.L.P. All All rights rights reserved. reserved. Morgan Stanley Smith Barney LLC. Member SIPC. CRC 4748735 05/22 Morgan Morgan Stanley Stanley Smith Smith Barney Barney LLC.LLC. Member Member SIPC. SIPC.CRCCRC 4748735 474873505/22 05/22

Contents

Features 60

LUXURY GOES WILD These outdoor escapes put the comfort in camping. By Erin Rottman

Chefs Jesus Medina and Patrick Fahy of Coin & Candor cool down with four recipes for Mexican-style ice pops.

A recent remodel of a Malibu residence demonstrates that, yes, sometimes life’s a beach.

FREEZE!

By Jaime Lewis Photographs by Gar y Moss

A SMALL SLICE OF PARADISE

By Joan Tapper Photographs by Matt Walla

Looking to commune with nature in comfort? New Playa Viva treehouses in Guerrero, Mexico, offer a truly elevated experience. Turn to page 60 for more on unusual outdoor retreats. SUMMER 2022 / 805LIVING.COM

COURTESY OF PLAYA VIVA, PHOTO BY AVABLU

SUMMER 2022 • SUMMER FUN

YOUR MEXICAN RIVIERA GETAWAY IS CLOSER THAN YOU THINK Starting this fall, the stunning Celebrity Solstice® sails the Mexican Riviera departing from Los Angeles. Visit stunning destinations, including Puerto Vallarta and Cabo San Lucas. Along the way, enjoy rooms so stunning you won’t want to be found, restaurants that awaken every sense, and service so intuitive you’ll wonder if we can read minds. Plus, enjoy drinks, Wi-Fi, and tips Always IncludedSM—and limited time savings on cruise fares and airfare.

SCAN FOR CURRENT OFFERS

CALL - - - | CONTACT YOUR TRAVEL ADVISOR | VISIT CELEBRITY COM *Visit celebrity.com to see our latest offer. Always Included Pricing Packages apply to inside, ocean view, veranda, Concierge Class, or AquaClass® stateroom (“Eligible Bookings”). All guests in an Eligible Booking who choose the “Always Included” pricing package will receive a Classic Beverage Package, Gratuities (“Tips”) Included, and an unlimited Surf Internet package. All guests with an Eligible Booking in The Retreat will receive the Indulge Package at no additional charge including Premium Beverage Package, Tips Included, OBC and an unlimited Stream Internet package, for all guests in the stateroom. OBC amount varies by length of sailing. Offer is not combinable with Interline, Net, Travel Partner, and Employee Rates. Refer to celebritycruises.com and the Cruise Ticket Contract for additional terms and conditions. Changes to booking may result in removal of offer. Offers and prices are subject to availability, cancellation, and change without notice at any time. without prior notice. ©2022 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador.

Contents SUMMER 2022 • SUMMER FUN

46 41 44 33 Pulse 33 Tracking the Beat of the 805

By Nancy Ransohoff and Erin Rottman

Finds 41 Tail-wagging Swag Treat your dog to the latest comforts for the pampered pooch. By Jennie Nunn

44 STYLE: On the Bright Side Add a pop of color to heat up your summer wardrobe. By Frances Ryan

46 TRAVEL

By Erin Rottman

Refresh outdoor spaces with furnishings that echo the neutral tones of Mother Earth. By Frances Ryan

Taste 78 FOOD: The Bounty

of the Bramble Make the most of blackberry’s fleeting season with these recipes from 805-area chefs. By Jaime Lewis Photograph by Gary Moss

82 WINE: Coastal Crush

A distinctive wine region in San Luis Obispo County has been designated California’s newest AVA. Here’s what it has to offer.

Insider 50 Events In & Around

By Anthony Head

By Heidi Dvorak

Local Talent A Montecito resident taps three accomplished chefs to help realize his dream of opening a new neighborhood restaurant.

the 805

Arts & Culture 52 Exit Laughing!

There’s something funny going on at the Great American Melodrama. By Joan Tapper

Upgrades 57 Natural Habitat

SUMMER 2022 / 805LIVING.COM

84 DINING OUT:

By Victoria Woodard Harvey Photographs by Gary Moss

87 Where to Eat Now P.S. Sketchpad 96 Local Summer Eccentrics

In Every Issue

18 Editor’s Note 22 Masthead 26 Behind the Scenes

By Greg Clarke

Visit Us Online! 805living.com Instagram, Facebook, Twitter, Pinterest, Spotify, Apple, Google, and YouTube keyword: 805Living Check out our website for the free digital version of 805 Living (smartphone- and tablet-compatible, it’s also on issuu.com). Tune in to our free Spotify playlists (keyword: 805 Living) and 805 Living Eats podcasts available on Apple, Google, and Spotify (keyword: 805 Living Eats). Become an 805 Living Insider! Sign up to receive “The Insider,” our free mid-month newsletter that provides additional suggestions for local events and activities, lastminute getaway ideas, and little extras—like food and wine tips—to help you get through the month. Insiders will also receive special offers, contest news, event invitations, and more. Subscribe at 805living.com.

46: COURTESY OF KĀ’ANAPALI BEACH HOTEL; 41: LUCY LIU; 33: ELIZABETH MESSINA

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Editor’s Note

Flip for Summer BY THE TIME YOU READ THIS, I am hoping that my 805 Living team is enjoying a well-deserved break from the action. Putting together a magazine on a regular basis is hard; putting together one like 805 Living, with so much dedication and talent—not to mention passion for the area we cover—is a few steps above hard. In fact, it’s downright tough some days. And it’s all worth it. _With each issue we grow right along with the rest of the Central Coast. We cover more unique events, meet new people, and discover treasures hidden even to those who’ve called the 805 home since it was still part of the 213 (before 1957, to be precise). We’re always excited to do our best to help you make the most of life in the 805—in this case, this summer. _Flip to page 66, for instance, and read all about Mexican-style ice pops, flavored with real fruit and other natural ingredients, and try recipes provided by Coin & Candor chefs Jesus Medina and Patrick Fahy. Then, flip to page 52 to learn that the Great American Melodrama has been producing and performing comedy stage shows in Oceano since 1975. On stage through August 6: Butch Cassidy and the Sunburnt Kid. Want to include luxury camping in a summer getaway? Flip to page 60 and discover some unbelievable vacation options that don’t skimp on the indulgences. Beyond these pages, we bring local information and announcements to you by way of “The Insider” e-newsletter and our social media channels. Check out all of this and the Calendar page and Dining Guide at 805living.com, and you’re not likely to run out of ideas for what to do this summer. As you flip through the issue, you’ll see that we’ve put a lot of work into pumping up the summer fun factor. That’s why we, too, take a vacation—just a short one, mind you. But we’ll return in September with one of our most anticipated annual issues every year: Food & Wine. Have the best summer ever.

Lynne Andujar edit@805living.com

SUMMER 2022 / 805LIVING.COM

TOP: GARY MOSS PHOTOGRAPHY

Editor in Chief & Publisher

Staycation this summer? Tour our homes from the comfort of your home. sothebysrealty.com

4601 SENDERO PLACE CALABASAS BROKERAGE

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© 2021 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed 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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A revolutionary vision for exceptional senior living. Varenita™ of Westlake offers a modern approach to luxury senior living that challenges the traditional idea of assisted living and memory care. This new, inviting community provides a thriving village-like environment that’s specifically designed for today’s discerning seniors. Here you’ll find exceptional care and innovative programs that promote vibrancy, growth, and independence.

Delicious chef-created cuisine. Our dedicated chef and culinary team prepare a wide variety of healthy menu options made with organic, locally sourced ingredients.

Empowering the heart, mind, body, and soul. At Varenita, residents will thrive in an environment of comprehensive individualized care, dynamic programs, engaging classes, and simulating activities that encourage them to achieve their goals their way.

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EDITOR IN CHIEF, PUBLISHER, & CEO

Lynne Andujar edit@805living.com CREATIVE DIRECTOR

EXECUTIVE EDITOR

DESIGNER

PHOTO EDITOR

Bernard Scharf

Kathy Tomlinson

Sophie Patenaude

Gary Moss

photo@805living.com

CONTRIBUTING EDITORS

Heidi Dvorak, Jennie Nunn (Shopping), Erin Rottman (Travel), Frances Ryan (Fashion, Interior Design)

Victoria Woodard Harvey, Jaime Lewis, Nancy Ransohoff, Joan Tapper

CONTRIBUTING ILLUSTRATOR

RESEARCH EDITOR

CONTRIBUTING PHOTOGRAPHERS

CONSULTING EDITOR

CONTRIBUTING WRITERS

Greg Clarke

Gary Moss, Matt Walla

Tajinder Rehal Anthony Head

ASSOCIATE PUBLISHER

Jennifer S. Vogelbach

Fashion, fine jewelry, home furnishings and design, insurance, mortgage, real estate jennifer@805living.com, 818-427-3496 ADVERTISING SALES REPRESENTATIVES

Diane Dreyer

Santa Barbara County wineries diane@805living.com, 818-879-3951

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, 310-924-2631 ALL OTHER ADVERTISING QUERIES

jennifer@805living.com, 818-427-3496

B e gin w ith a f i n i shi n g t o u ch

ADVERTISING DESIGN & PRODUCTION

Sophie Patenaude, sophie@805living.com OPERATIONS MANAGER

Carmen Juarez-Leiva ACCOUNTING

Lori Kantor, lori@805living.com 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 © 2022 3Digit Media, LLC. All rights reserved.

805 Living is a registered trademark. All rights reserved. 805 Living content may not be used or reproduced or transmitted in any form or by any means, including photocopy, without the express written permission of the publisher. 805 Living is not responsible for loss of or damage to unsolicited manuscripts, unsolicited artwork, or any other unsolicited material. Unsolicited material will not be returned. 3Digit Media, LLC, and its affiliates, contributors, writers, editors, and publisher accept no responsibility for errors or omissions with information and/or advertisements contained herein. 3Digit Media’s liability in the event of an error is limited to a printed correction. 3Digit Media does not assume liability for products or services advertised herein and assumes no responsibility for claims made by the advertisers.

8 05 .9 6 2 . 0 2 0 0 | W W W.C A B A N A HOME .C OM 1 1 1 S A N TA B A R B A R A S T R E E T

SUBSCRIPTIONS To subscribe to 805 Living, please visit 805living.com. Your domestic subscription includes 10 issues of 805 Living for $25.95. If you have a question about your subscription write to Circulation Department, 805 Living , 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362; or reach us via email at circulation@805living.com.

S A N TA B A R B A R A , C A 9 3 1 0 1 805 LIVING, SUMMER 2022

Uncompromising standards in service. High service standards aren’t just a philosophy — they are non-negotiable, define who we are, and how we fulfill our greater purpose. We welcome your visit or call villagesite.com | 805.969.8900 | DRE 01206734 All information provided is deemed reliable but has not been verified and we do not guarantee it. We recommend that buyers make their own inquiries.

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Behind the Scenes Our featured contributors share their favorite summer indulgence. Joan Tapper “I always enjoy packing a picnic basket and a bottle of wine and taking it to the Music Academy at Miraflores in Montecito for one of the picnic concerts by the fellows,” says contributing writer Joan Tapper (Arts & Culture, page 52, and “A Small Slice of Paradise,” page 72). “Beautiful setting, great music.”

Nancy Ransohoff

Erin Rottman “I always look forward to seeing live music, and summer brings warm evenings perfect for outdoor festivals and venues like the Santa Barbara Bowl,” says travel editor Erin Rottman (Finds Travel, page 46, and “Luxury Goes Wild,” page 60).

RANSOHOFF: STEPHANIE BAKER PHOTOGRAPHY; ROTTMAN: NATHAN BILOWN

Contributing writer Nancy Ransohoff (Pulse, page 33) opts for “a walk on the beach followed by a double scoop of Rori’s ice cream—from one of its 805-area locations in Camarillo, Carpinteria, Montecito, or the Santa Barbara Public Market—in a summer flavor, like Vegan Mint Mojito Sherbet or Lemon Custard with Blueberry Swirl.”

Putting your values to work for you Investment and Asset Management Wealth Planning

Everything we do revolves around you. In fact, we’re committed to advancing equality, celebrating diversity, and doing all we can to shape a more connected world. With your values and our experience, we can create a holistic plan that’s uniquely positioned for your success.

Private Banking Business Advisory Services

Scott P. Hansen Senior Vice President, Regional Managing Director 805-777-8375 • scott.p.hansen@wellsfargo.com

Family Dynamics

Wells Fargo Wealth Management 2829 Townsgate Rd., Fl. 2, Westlake Village, CA 91361 805-777-8375

Philanthropic Services Fiduciary Services

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Wells Fargo Wealth Management 118 E. Carrillo St., Santa Barbara, CA 93101 805-564-2876 wellsfargoprivatebank.com

Investment and Insurance Products: • NOT FDIC Insured • NO Bank Guarantee • MAY Lose Value Wells Fargo Private Bank provides products and services through Wells Fargo Bank, N.A., a bank affiliate of Wells Fargo & Company, and its various affiliates and subsidiaries. Brokerage products and services are offered through Wells Fargo Advisors. Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. Trust services available through banking and trust affiliates in addition to non-affiliated companies of Wells Fargo & Company. Insurance products are available through insurance subsidiaries of Wells Fargo & Company and underwritten by non-affiliated Insurance Companies. Not available in all states. © 2021 Wells Fargo Bank, N.A. Member FDIC. NMLSR ID 399801. WCR-0421-00164 IHA-B24181

Behind the Scenes Here are our featured experts’ favorite ways to treat themselves, come summertime. “My favorite indulgence is the butter cake with vanilla gelato and homemade whipped cream at Nonna in Westlake Village.” —Jesus Medina

(“Freeze!” page 66) executive chef Four Seasons Hotel Westlake Village Westlake Village coinandcandor.com

“I enjoy going to the farmers markets with my family. We often visit Tifa Chocolate & Gelato, as well.” —Patrick Fahy

(“Freeze!” page 66) executive pastry chef Four Seasons Hotel Westlake Village fourseasons.com/westlakevillage

“Torta della Nona at Farfalla in Westlake Village.” —Bree Gugliuzza

SU M M E R 2022

On the Cover:

Cool and colorful, Kaleidoscope Paletas made by executive chef Jesus Medina and executive pastry chef Patrick Fahy of Coin & Candor brasserie in Four Seasons Hotel Westlake Village are a creative take on the ice pops they enjoyed during their childhoods. Find recipes for these and more in “Freeze!” on page 66.

Summer fun

Photograph by Gary Moss

MEDINA AND FAHY: JAKOB LAYMAN; GUGLIUZZA: SHANNON COX

(Taste/Food, page 78) The Royal Egg Café co-owner Westlake Village theroyaleggcafe.com

Wine Country Living Santa Ynez Style

Patty Murphy country estates

Patty Murphy

Country Estates and Vineyards

www.pattymurphy.com patty@pattymurphy.com (805) 680-8571 pattymurphyestates

Pepper Hill Farm $5,800,000

Helene Aumont’s French country farmhouse in the quaint Village of Ballard. This romantic property is reminiscent of her childhood farm in Corsica and evokes the grace and beauty of the South of France with Provencal antique doors and detail throughout the residence. The stunning gardens create a sanctuary and embrace the pool and entertainment areas. A charming artist studio or pool house completes the residential complex and an old-world barn with 4 stalls, tack room, ranch office and arena encompass the valley floor. Enjoy lovely mountain and vineyard views and a feeling of a life well lived. Only minutes from fine restaurants and a short walk to the award winning Ballard School.

© 2022 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed 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. All offerings are subject to errors, omissions, changes including price or withdrawal without notice. Patty Murphy DRE: 766586

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Pulse

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

Devon Wolf and chef Saverio Posarelli, husbandand-wife co-owers of Basta restaurant in Agoura Hills, take a wood-fired pizza oven on the road with a vintage pickup truck.

GARY MOSS

FIRED UP FOR PIZZA

Basta restaurant (bastaagoura.com) in Agoura Hills is on a roll with its new Basta Pizza Truck. The fully restored 1953 Chevy pickup is decked out with a bright yellow wood-fired pizza oven and grill, a refrigerator, and fold-down tables. “We found the truck four years ago in a barn in Kansas,” says Devon Wolf, co-owner with her husband, chef Saverio Posarelli. “We took it to our local mechanic and had it reconditioned, painted, and upholstered and built the pizza oven on the back.” The Basta Pizza Truck is available for catering, private events, and pizza parties at homes and businesses in Agoura, Calabasas, Thousand Oaks, and parts of Malibu. In addition to wood-fired pizzas, the truck menu includes grilled meats and specialty steaks. —Nancy Ransohoff SUMMER 2022 / 805LIVING.COM

Pulse

At the new Forage Florals shop, buckets of blooms and displays of prospective gifts—like candles, bath potions, and Limoges boxes—are ensconced in vintage French styling.

A NEW STALK MARKET IN SOLVANG

Bunches of seasonal blooms—dahlias, zinnias, garden roses, and more—are the centerpiece at the new Forage Florals (forageflorals. com) in downtown Solvang. “It’s almost like going to a farmers market or a flower market,” says owner Jill Redman. “You can pick your own and make your own designs at home.” All the flowers come from farms in Santa Barbara County, so they’re fresh and free of pesticides, Redman says. While her original store in Santa Ynez features larger arrangements, housewares, and gifts, the Solvang shop has a smaller, European feel with antique French displays, lingerie for sale, and macarons, which can be purchased to enjoy in the courtyard outside.

—Erin Rottman

No need to pack a tent, when you can stay in a new Jupe with an ocean view at Flying Flags campground in Avila Beach.

Sleep in a pod built by an engineer who worked on Elon Musk’s Starship rocket at the new Flying Flags campground in Avila Beach (flyingflagsavilabeach.com; $125). In addition to RV, car, and tent sites, the location’s camping options include eight 100-square-foot pods, called Jupes, that open to sweeping ocean views. Beneath each 11-foot-high ceiling is a queen-size bed featuring a Nectar mattress and storage space built into the floor. Solar panels power electrical outlets, USB ports, and dimmable lighting. “The Flying Flags ownership wanted something that was going to stand out and something that was going to be different for their guests,” says Jupe founder Jeff Wilson. “You don’t get to sleep inside a little space pod very often.” Wilson adds that he plans, eventually, to use the Jupes as temporary housing for people who’ve lost their homes to wildfires. The pet-friendly resort provides restroom and shower facilities, includes an on-site café, and also offers stays in 14 cottages with kitchen areas, full baths, private patios, and firepits. —E.R.

SUMMER 2022 / 805LIVING.COM

TOP GROUPING: ELIZABETH MESSINA; BOTTOM LEFT: NAWAL KASSIR

OUT-OF-THISWORLD CAMPING

FIELDS OF DREAMS

The farmstand at Three Dreamers Farm (threedreamersfarm.com), located just outside Buellton, grew a loyal following when it opened for its first season in the fall of 2021. Recently reopened for season two, it’s now offering a wider selection of goods. The eight-acre farm, owned by sisters Nikki Patterson and Maria Hopper and their mother, Martha Valko, is anchored by a 120-tree heirloom pear orchard and now features five varieties of French and English lavender and an educational lavender garden that blooms from late June through late July. Products such as body scrubs and lotions made from the lavender harvest are available at the stand, along with an evolving selection of artisan items from Santa Ynez Valley makers that typically includes goat milk soaps, chamomile tea, totes made from repurposed feed bags, paintings, and ceramics. “The farmstand is dedicated to cultivating creativity in the Santa Ynez Valley, both with agriculture and the arts,” says Patterson. “We are living our dream of collaborating with local farmers and artisans.” A selection of seasonal organic fruits and vegetables from the farm and local growers ranges from spring artichokes and lettuces to summer berries, tomatoes, onions, and garlic and autumn pumpkins, persimmons, and pomegranates. In August and September, look for heirloom pears harvested from the property. A new Greek varietal olive oil made from fruit grown on a nearby parcel also owned by the family is coming soon. The farmstand is open Sundays from 10 a.m. to 3 p.m. A portion of its proceeds benefits the family’s nonprofit, Martha’s Farm Animal Sanctuary, a refuge for neglected and unwanted farm animals in the Santa Ynez Valley.  —N.R.

A LIFE WELL LIVED. A LIFE WELL EARNED. 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.

BelmontVillage.com/LosAngeles

Medication management with licensed nurse on-site 24/7

MARIA HOPPER

Circle of Friends® award-winning memory care Nationally-recognized, highly trained staff Dedicated Alzheimer’s care | Physical therapy, rehabilitation and fitness ©2022 Belmont Village, L.P. | RCFE 306005563, 197609518, 197608468, 197608466, 197608467, 565802433, 198601646, 197608291

Bringing the best, locally Forbes honors Stephen W. Davis as a Best-In-State Wealth Advisor for 2022, ranked #16 in Los Angeles for High Net Worth In today’s world, having a trusted relationship with a financial advisor who knows and understands you is invaluable—especially when that advisor lives and works where you do. Clients know that Stephen goes above and beyond every day, bringing the global resources of the firm to address their needs and goals here in California. It is this dedication that earns each client’s trust and confidence—and now this distinction. Please join us in extending our hearty congratulations, and we encourage you to reach out to discuss how we can help you pursue what’s important to you.

Stephen W. Davis, CIMA® Managing Director–Wealth Management Senior Portfolio Manager The Davis Group UBS Financial Services Inc. 3011 Townsgate Road, Suite 300 Westlake Village, CA 91361 805-367-3680

advisors.ubs.com/davisgroup Forbes Best-In-State Wealth Advisors list is comprised of approximately 5,000 financial advisors. It was developed by SHOOK Research and is based on in-person and telephone due diligence meetings to measure factors such as: quality of practice, industry experience, compliance record, assets under management (which vary from state to state) and revenue. Although neither UBS Financial Services Inc. nor its employees pay a fee in exchange for these ratings, UBS may hire RJ Shook to be a speaker for events. Past performance is not an indication of future results. 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 not indicative of future performance or representative of any one client’s experience. Learn more about award criteria at ubs.com/us/en/designation-disclosures. As a firm providing wealth management services to clients, UBS Financial Services Inc. offers investment advisory services in its capacity as an SEC-registered investment adviser and brokerage services in its capacity as an SEC-registered broker-dealer. Investment advisory services and brokerage services are separate and distinct, differ in material ways and are governed by different laws and separate arrangements. It is important that you understand the ways in which we conduct business, and that you carefully read the agreements and disclosures that we provide to you about the products or services we offer. For more information, please review client relationship summary provided at ubs.com/relationshipsummary, or ask your UBS Financial Advisor for a copy. CIMA® is a registered certification mark of the Investments & Wealth InstituteTM in the United States of America and worldwide. © UBS 2022. All rights reserved. The key symbol and UBS are among the registered and unregistered trademarks of UBS. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC. ACC_04262022-8_8x10.5_HH IS2202130

Exp.: 05/31/2023

www.3615Roblar.com

www.1030Arbolado.com

LAURA DRAMMER

Successfully Representing Buyers and Sellers for Over 27 Years 52 TRANSACTIONS & OVER $100 MILLION IN SALES IN 2021 www.7320Santos.com

www.2750Latigo.com

805.448.7500 L a u r a @ L a u r a D r a m m e r. c o m DRE: 01209580 w w w. L a u r a D r a m m e r. c o m © 2022 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise systemof 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.

12400 San Sebastian Ct. | 3 beds | 5 baths | Santa Rosa Valley | $2,400,000 | www.12400SanSebastian.com Located in the prestigious gated Hidden Meadows Estates, this Traditional European French Normandy Estate was originally designed utilizing the plans from a castle in the Normandy province in the Loire Valley of France. The home offers impeccable craftsmanship and quality, highlighted by uncompromising extraordinary finishes. Located on over 2.3 acres at the east end of the Santa Rosa Valley, set on a premier lot allowing for seclusion and privacy. Rivaling any 5-star resort, featuring 3 secondary bedroom suites upstairs, each with their own baths and separate alcove room. The master bedroom with gleaming wood like flooring has romantic fireplace, and luxurious master bath with tumbled travertine, double sinks, separate shower, and jetted tub. Downstairs the elegant details include extensive gleaming wood flooring, a gourmet chef’s kitchen with fireplace, butcher block center island, newer commercial range, double oven, built-in microwave, and eat-in kitchen area with turret style exposed circular wood beam ceiling. From the spectacular kitchen you go through Butler’s Pantry to large formal dining room. Formal living room and huge family room with fireplace, and a separate dedicated office which could be converted into a downstairs bedroom. Indoor laundry room with sink. Newer HVAC system and water heaters. Resort styled rear yard boasts multiple entertainment areas with an oversized salt water pool with new heater, spa, outdoor kitchen loggia patio area with built-in Viking barbecue, Viking heating drawers, Fire Magic burner, Lynx Pro Sear adjustable burner, refrigerator, and pizza oven. Near the spa, there is an additional patio seating area with a fireplace for evening enjoyment. Above the pool area, to take advantage of the pastoral serenity, there is an additional level of covered patio space for joyful views and relaxation. In addition to the features of the main home, there are additional guest quarters with over 900 square feet, located above the garage attached by covered breezeway to the main home with bath and kitchenette area, or the space could be easily converted into a dedicated theater room/ office/gym, the options are endless. Extraordinary finishes throughout this home blending the ultimate in entertaining, relaxation and recreational amenities. Reduced electrical costs due Solar Lease on property.

This estate merges classic architecture with contemporary design, majestic columns, elegantly situated as a crown jewel on a curved lot. Main house features 5 bedrooms and 4 baths upstairs, and an additional large bedroom with its own full bath downstairs which could be in-law quarters or media room. Separate attached guest house complete with kitchen, living area, bedroom, bath, laundry & private entrance. Seamlessly blends indoor and outdoor living, with each room capturing breathtaking views. Home remains warm and inviting, making it a unique retreat for intimate family life yet poised for largescale entertaining. Traditional floor plan with center entrance hall, wood flooring, gracious living room, formal dining room with fireplace, family room with floor-to-ceiling brick fireplace, and piano music/ game room directly off family room. Gourmet chefs kitchen & 2 walk-in pantries, granite counters, and warming drawer. Lavish master suite features balcony, two fireplaces, remodeled lavish master bath. Huge backyard features resort style pool and waterfall, large raised deck, and covered patios perfect for elegant entertaining. Driveway with electronic closing gate. Offered at $2,100,000.

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.

Rosemary can give you advice on improvements that will highlight your home’s strengths, downplay its weaknesses and appeal to the greatest possible pool of prospective buyers. Although the structure itself is often the deciding factor, many steps must be taken to enhance your home’s features and increase the likelihood of it selling faster. Innately understanding the finer points of caring for clients with high net worth, and even higher expectations, Rosemary utilizes multimedia print and digital internet advertising to masterfully unite sellers of the finest homes with quality buyers from across the globe. Look what Rosemary’s clients are saying: human. ent - and dge al estate ag ive knowle ns -a-kind re te of ex er on he a work bines Allison is detail and emary com to os n R io Rosemary r. nt ce he te one like r stellar at ice experien There is no real estate, with he t hands on full-serv buying a or os ng e, m hi m e yt ho th of ever family essr clients selling your d gives he orking tirel , ethic… an r power, w e. Whether ed ever imagin ything in he e protected, inform d er ul ev co do u yo n ar will e sure you me up, Rosemary ca Rosemary ak m e… on to t, w ne nigh an is uld co orning till tion that co this remarkable wom e is ua sit y ly from m an sh energy of red. Truly, ients. Yes, and reassu le. The strength and n to her cl orth nd d dedicatio arillo, Calabasas, N and will ha d by her passion an am C , s areas, ke ak tla O es se W as nd y, rp sa only su k, Thou Rosa Valle peoy, Moorpar yond. She knows rt in Santa THE expe Simi Valle be ur ise go far d Ranch, pect of yo rt as oo pe le W ex , ng d si ch y er e an Ran am, r knowledg s her guidance on ev ion. Her te he , sit er an ev tr w e ho tend ble, entir aciously ex e and support your ways availa ple. She gr fabulous, al most caring, id are just as lping to gu is the n so lli to journey, he son, Joe Markiewicz, A y pe emar ever ho her u need. Ros you could including ary help anything yo st real estate agent em le os nd R ha ve n and ca ly hone up, sed to ha d incredib r kids grew e been bles attentive, an e past 12 years, we’v tiful home where ou Rosemary’s . au re r th be su ve e ea O on tr . s ve tha rchase alway eable marke homes, pu ho we will d knowledg us sell two y!! g friend w g skills... an showing da e a lifelon and becom contract & negotiatin k offers on the first LE e-as INCREDIB well-qualified, abov ng 2 ith you! w ing... getti de e Prescott ri g vigoratin n & Suzann Such an in ners Darri

— Ow edale Ct. 12760 Ros

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

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!

Voted “BEST” Agent for 2022

805.479.7653

rosemaryallison@aol.com | www.callrosemary.com CalRE #00545184 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.

Daily News Readers Choice

DESTINATION: LOMPOC VALLEY

SUMMER IS HERE and Lompoc has Space to Explore California’s famed Central Coast! Acclaimed for its scenic beauty, the picturesque Lompoc Valley is renowned as the “Valley of Art and Flowers.” Whether it’s a visit to colorful flower fields, strolling one of the largest outdoor mural galleries in the US, or wine tasting in the Sta. Rita Hills, the area’s mild Mediterranean climate makes Lompoc ripe for adventure year-round.

STAY

PLAY OUTDOORS Boasting some of the Central Coast’s most picturesque country roads and vistas, active travelers will enjoy an abundance of outdoor activities like hiking, biking, surfing, outdoor festivals (like the yearly Flower Festival), and even skydiving over the Lompoc Valley. Bring your camp chair! Lompoc is the best vantage point to catch a glimpse of rockets glimmering as they reach out into orbit from launchpads at nearby Vandenberg Space Force Base. Hike Lookout Point trail for 180-degree valley views or spend an afternoon with your toes in the sand surfing, hiking, or kiteboarding at Jalama Beach or Surf Beach. Birdwatchers and nature photographers flock to Ocean Beach Park & Estuary where all kinds of migratory sea birds can be seen. History buffs will enjoy more than 25 miles of hiking trails with a visit to the most fully restored historic mission in California, La Purisima Mission, located just a short five-minute drive from downtown. Lompoc’s golf courses, The Mission Club and the 18-hole La Purisima Golf Course, are two of the finest on the California Central Coast. Both take full advantage of spectacular natural settings where players of all skill levels can test their game.

Fall into a great night of sleep! Pillowtop mattresses, sparkling outdoor pools and spas, complimentary breakfast, advanced room cleaning, thoughtful finishes and decor, and even complimentary happy hour drinks await! Lompoc’s eclectic collection of accommodations focus on sustainable luxury, private spaces, and the blending of amenities with natural surroundings to create an oasis of calm for the weary traveler. Intimate, comfortable rooms are carefully curated to help you find your best night of sleep. All are located close to local attractions.

SIP The secret is out … the rolling hills around Lompoc are producing some of California’s best wines. Known for award-winning, small-production wineries specializing in pinot noir, chardonnay, syrah, sauvignon blanc, and other cool-climate varietals, the unique coastal climate and east-west valley orientation of this appellation make an ideal location for producing incredible wines. Visit the Lompoc Wine Ghetto, Sta. Rita Hills, Sta. Rita Hills Wine Center, and midtown wineries to discover nearly 30 local wineries and tasting rooms.

EAT LA BOTTE ITALIAN RESTAURANT

Traditional Italian fare with local and Italian wines. (805) 736-8525 OLD TOWN KITCHEN AND BAR

Feel-good favorites like steak and famous mac ‘n’ cheese bar. (805) 741-7631 HANGAR 7 LOMPOC

Small plates and shareable bites, beer, wine, and live music. (805) 430-8328 HOPTIONS TAPROOM & EATERY

Craft beers and ales, tasty pub fare, and outdoor seating. (805) 741-7499 VALLE EATERY + BAR

Handcrafted cocktails, wood-fired pizzas, and signature appetizers. (805) 735-1880 MORE INFORMATION, VISIT » FOREXPLORELOMPOC.COM

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

Tail-wagging Swag TREAT YOUR DOG TO THE LATEST COMFORTS FOR THE PAMPERED POOCH.

LUCY LIU

By Jennie Nunn

RifRuf “Caesar 1” sneaker in birch ($70); rifrufqueens.com. > SUMMER 2022 / 805LIVING.COM

Finds

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1. Park Life Designs “Talto” ceramic dog bowl ($12 for medium; $16 for large); Target: Westlake Village, Thousand Oaks, Simi Valley, Moorpark, Camarillo, Oxnard, Ventura, Santa Maria, San Luis Obispo, and Paso Robles; target.com. 2. Rattan frame pet bed with cushion ($299); Pottery Barn: Thousand Oaks, Santa Barbara, and San Luis Obispo; potterybarn.com. 3. Woven polyester yarn pet mat ($30 for small/medium; $40 for medium/large); Pottery Barn: Thousand Oaks, Santa Barbara, and San Luis Obispo; potterybarn.com. 4. The Foggy Dog “Fun in the Sun” waste bag dispenser ($24); Cashy’s Playpen, Montecito, 805-869-2037. 5. Found My Animal ombre rope dog leash ($62); Anthropologie: Thousand Oaks, Santa Barbara, and Westfield Topanga in Canoga Park; anthropologie.com. 6. The Foggy Dog “Over the Rainbow” bow tie ($19); Cashy’s Playpen, Montecito, 805-869-2037. 7. Found My Animal natural and blue waxed cotton pet carrier ($160); Anthropologie: Thousand Oaks, Santa Barbara, and Westfield Topanga in Canoga Park; anthropologie.com. 8. Deauville Small Pet House ($560); Crate & Barrel, The Village at Topanga in Woodland Hills, crateandbarrel.com. 9. Harry Barker tri-color twist and tug toy ($12); petco.com. 

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

SUMMER 2022 / 805LIVING.COM

Wine, Family, and Hospitality

A boutique winery delivers Santa Barbara’s best tasting room experience.

“

estled among the beautiful Spanish architecture of the Historic Presidio Neighborhood, the Jamie Slone Wines tasting room is a favorite for locals and tourists alike. Owners Jamie and Kym Slone are producing elegant, balanced, premium wines that showcase the character of the very best vineyards in Santa Barbara County. Among the diverse lineup, there are several wines dedicated to family members. The 2018 Aloysius Chardonnay honors Kym’s father Aloysius, the 2019 Lozier (GSM) highlights Jamie’s mother’s maiden name, and there’s the flagship wine, the 2018 BoRific red blend, which includes Jamie’s nickname for Kym! While sampling the Slone’s wine, guests love hearing all the stories of Jamie and Kym’s travels and Jamie’s car racing career. A colorful life lived by these two for sure. The love of family is extended to guests when they arrive in the 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 the Slone’s philosophy and is reflected in their wine club of fans and returning guests. Start your wine tasting experience with Santa Barbara NewsPress winner for Best Winery and Tasting Room, Jamie Slone Wines. This Spring, they’ll be pouring Rosé, Sauvignon Blanc, Chardonnay, Pinot Noir, Grenache, and Cabernet Sauvignon!

“

Everyone is so friendly and fun! While relaxing in the cozy seating area, it’s interesting to hear about each wine’s story and food pairing ideas. It has been fun getting to know everyone at Jamie Slone, we feel so welcome when we arrive! —Jamie Slone Wines Club Member

JAMIE SLONE WINES TASTING ROOM 23 E. De La Guerra St. Santa Barbara, CA 93101 info@jamieslonewines.com 805-560-6555

Finds Style By Frances Ryan

On the Bright Side ADD A POP OF COLOR TO HEAT UP YOUR SUMMER WARDROBE.

5 7 8

1. “Baja” slip-on sneaker in cactus linen canvas ($60); SeaVees, Santa Barbara, seavees.com. 2. “Slim-Fit Stretch Polo Shirt” in yellowfin ($110); Double RL, Malibu Country Mart, ralphlauren.com. 3. Turquoise drop earrings with pavé diamonds set in 18-karat white gold ($4,800); Silverhorn, Santa Barbara, silverhorn.com. 4. BTB Los Angeles “Sera” oversize fringe straw clutch in grape ($118); Neiman Marcus, Westfield Topanga in Canoga Park, neimanmarcus.com. 5. Veronica Beard “Haylee” side-ruched knit tank dress in orange ($298); Nordstrom, Thousand Oaks and Westfield Topanga in Canoga Park; nordstrom.com. 6. Cartier “Tank Américaine” mini-model watch in 18-karat white gold with diamonds and fuchsia alligator strap (price upon request); Polacheck’s Jewelers, Calabasas, polachecks.com. 7. Dries van Noten “Guila” ombre bucket hat ($445); Neiman Marcus, Westfield Topanga in Canoga Park, neimanmarcus.com. 8. Textured shorts with frayed hem in burnt orange ($46); Zara, Thousand Oaks and Westfield Topanga in Canoga Park, zara.com. 9. Etro “Woven Beach” tote with leather handles in blue ($1,180); Neiman Marcus, Westfield Topanga in Canoga Park, neimanmarcus.com. 10. “Asymmetric” swimsuit in purple ($48); Zara, Thousand Oaks and Westfield Topanga in Canoga Park, zara.com. 11. Dior “D Doll R1U” green sunglasses with gradient khaki and petrol flash lenses ($420); Solstice, Camarillo and Paseo Nuevo in Santa Barbara; solsticesunglasses.com.

SUMMER 2022 / 805LIVING.COM

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

Finds Travel By Erin Rottman

REAL HAWAII IN LAHAINA

his summer, Maui’s Kā’anapali Beach Hotel (kbhmaui.com, from $325) is welcoming a dozen local high schoolers to the hotel’s new Moanaku’inamoku Voyaging Academy, which teaches ocean canoe navigation. Training locals will help the Polynesian Voyaging Society cultivate crew members, says general manager Mike White, a sixth-generation Hawaiian. “It’s also our way of saying to Maui youth, ‘We want to help you attain these skills so you can take advantage of this opportunity to get immersed in your culture and take on a voyage that’s an ancestral activity,’ ” White says. The voyaging academy is part of a large-scale refresh at the Kā’anapali Beach Hotel that includes a new oceanfront restaurant, Huihui, serving Hawaiian-inspired cuisine, updated guest rooms, and revitalized grounds lush with banana plants and plumeria. Much of the staff has been with the hotel for decades, and cultural practitioners continue to conduct 90-minute classes daily in weaving, lei making, and dancing. “We have a lot of love for the culture and want to see it perpetuated,” White says. “When you go home, you’re going to take with you experiences you wouldn’t have gotten anywhere else.”

RENEWED IN NEWPORT BEACH

A striking linear pattern of natural-wood beams on the ceiling of the recently renovated Vea Newport Beach, a Marriott Resort & Spa (marriott.com/en-us/hotels/laxnb-newport-beachmarriott-hotel-and-spa/overview, from $389) guides arriving guests from the porte cochere through the new great room and out to the lanai. “Once you get outside, you have an amazing view of the water,” says design director Candra Mathis of Gensler, the firm behind the renovation. Recalling the social ambience of a yacht club, the property was designed to appeal to folks who enjoy both beachy bars and ice cream shops as well as upscale golf courses (like the Newport Beach Country Club that flanks it), and shopping destinations (such as Fashion Island, across the street), Mathis says. Natural wood motifs echo throughout the soothing tan and blue interior and at the open-air bar on the deck beside one of two outdoor pools. A full-service spa and fitness center offers relaxing treatments, a steam room, sauna, and private cabanas. Most accommodations provide panoramas of the Pacific, and four-bedroom suites are available for groups.

SUMMER 2022 / 805LIVING.COM

The new great room at Vea Newport Beach hotel opens to a lanai and a view of the Pacific.

TOP AND LEFT: COURTESY OF KĀ’ANAPALI BEACH HOTEL; BOTTOM: COURTESY OF VEA NEWPORT BEACH

At Kā’anapali Beach Hotel (above) in Lahaina, try your hand at outrigger canoeing (top) with an experienced guide at the helm.

818-949-6120

28505 Canwood St, Agoura Hills

pacpatio.com

Price Match Guarantee | Family Owned & Operated | White Glove Delivery

Designed to make guests feel at home, the 1,280-square-foot Tower Suite Parlor at Wynn Las Vegas overlooks the lights of the city.

Finds Travel

LAVISH IN LAS VEGAS

Guided meditation during a massage takes the traditional treatment to a new level at Hotel Californian’s Majorelle Spa in Santa Barbara. “I’ve been in the spa business for 13 years, and this is the first spa at which we’ve been able to put something like this into practice,” says spa director Meagan Johnson. “Afterward, you’re left feeling more rejuvenated and focused.” To serve the local community, Hotel Californian is offering spa memberships for the first time (hotelcalifornian.com, from $700/month). Members receive two 60-minute treatments per month, 20 percent off additional treatments and retail products, access to the fitness center and rooftop pool, and room and restaurant discounts.

triving to maintain its ranking as a Forbes Travel Guide five-star resort, Wynn Las Vegas (wynnlasvegas.com, from $339) has transformed its guest rooms for a more residential feel. “We really wanted our new and returning customers to feel at home when they walk into these rooms,” says Brian Gullbrants, president of Wynn Las Vegas. Accommodations, which range from 640 to 1,817 square feet, now feature fourposter canopy beds, expanded dressing areas with mirrored walls, and bathrooms with separate vanities and double the previous storage. Downstairs, the Aft Cocktail Deck is an ideal spot from which to watch shows at Wynn’s signature water attraction, Lake of Dreams. “It feels like you’re sitting on the back of a super yacht,” Gullbrants says. Perched at the water’s edge, the terraced outdoor lounge is decorated with blue and white furnishings and nautical stripes, bordered with railings inspired by luxury vessels. Cocktails served include the Havana, a rum old-fashioned for two, presented tableside under a glass globe filled with smoke.

Memberships are now available to Hotel Californian’s Majorelle Spa in Santa Barbara.

In Culver City, chef Danny Grant oversees the menu at The Shay hotel’s groundfloor eatery, Etta, one of four locations where live-fire cooking provides both entertainment and seasonal rustic fare.

SUMMER 2022 / 805LIVING.COM

CULVER CITY REDEFINED

At The Shay, a new hotel in Culver City (theshayhotel.com, from $350), Alejandro Gehry’s portrait of punk rock musician Alice Bag hangs in the game room, the dining room table in the 1,100-square-foot Presidential Scene suite flips to become a poker table, and the monthly pop-up barber shop features a DJ. Situated within five blocks of the city spots generating all the buzz—the Platform and Ivy Station shopping developments, The Culver Steps, and Citizen Public Market food hall—the Shay is as much a community hangout as it is a hotel. “Although it’s great for content creators and business travelers, it’s really playful,” says general manager Ryan Parker. “You don’t often experience this amount of unexpected fun.” Spots for fun include the indoor-outdoor restaurant Etta, where acclaimed chef Danny Grant turns out pizzas and grilled fare from a woodburning brick oven, and the rooftop, where guests enjoy views from downtown Los Angeles to the ocean, a 90-degree heated pool, and Aperol spritzes served at chaise lounges. 

Please check CDC and local guidelines before traveling.

FROM TOP: ROBERT MILLER/WYNN LAS VEGAS; COURTESY OF HOTEL CALIFORNIAN; COURTESY OF THE SHAY, A DESTINATION BY HYATT HOTEL

MEDITATIVE MASSAGE IN SANTA BARBARA

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. Pastas (of course!) | Risotto Meat and Seafood Entrees | 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

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak Through February 2023

August 5

PORTALS & PATHWAYS

MOANIN’ FROGS

Wildling Museum of Art & Nature, Solvang. Inspired by Santa Barbara–based artist Kerrie Smith’s daily walks along Santa Barbara’s More Mesa, this multisensory installation features flowing banners printed with her abstract paintings, sheer banners imprinted with her poetry, and photography of local flora and fauna; wildlingmuseum.org.

Ventura College Performing Arts Center. Conservatory trained and entertainment savvy, this six-piece saxophone group performs jazz, classical, pop, and ragtime music with panache. See their performance, which is part of the Ventura Music Festival; venturamusicfestival.org. August 6 MARIACHI FESTIVAL

Through August 7 KINGSMEN SHAKESPEARE FESTIVAL

Through 2/23

Cal Lutheran University, Thousand Oaks. Find a spot on the lawn at Kingsmen Park and settle down to watch one of the region’s most popular outdoor theatrical events when the Kingsmen Shakespeare Company performs As You Like It and Macbeth; kingsmenshakespeare.org. July 23

Moanin' Frogs

MIDSUMMER MARDI GRAS BALL

Hyatt Regency Westlake. Enjoy a champagne reception, hors d’oeuvres, entertainment by the Riverboat Dixie Jazz Band, dinner, dancing, and live and silent auctions at this festive fundraiser for Community Conscience, which provides rent-free office space for 13 human-service nonprofit organizations; communityconscience.org.

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July 29 THE OFFSPRING

Here’s an Idea: With the end of summer approaching, make sure to take advantage of balmy evenings and rousing musical concerts that take place in spectacular outdoor settings. On September 3, the San Luis Obispo Symphony does just that at the Avila Beach Golf Resort. In celebration of the symphony’s 60th year, the POPS-BY-THE-SEA program features selections by John Williams, Aaron Copland, and John Phillip Sousa. It’d be wise to nab tickets early; slosymphony.org.

Vina Robles Amphitheatre, Paso Robles. To prove that this punk-rock band’s music is cutting edge, they recorded the theme song for the movie Sharknado: The 4th Awakens. Aside from that, the group hails from Garden Grove and has been shaking up the music scene with its more than 40 million albums sold worldwide; vinaroblesamphitheatre.com. July 31 A TASTE OF CAMARILLO

Camarillo Ranch. Cool off under the shade of towering trees at this Meadowlark Service League fundraiser, in which wine, brew, and food come together for those over the age of 21. The Ignition band performs, and shopping opportunities await; tasteofcamarillo.com.

For more on local events, click on Calendar at 805living.com.

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Santa Barbara Bowl. Pedro Fernández, Mariachi Estrella de México, and Natalia Jiménez shake things up at this stand-upand-dance show; sbbowl.com. August 20–21 WINGS OVER CAMARILLO

Camarillo Airport. Women in Aviation is the theme for this year’s high-flying event, which features historic photos and documentation, aerial performances, military aircraft, classic cars, food trucks, craft beer, a STEM pavilion, a Veterans Hangar, and a World War II tribute highlighted by a recreation of wartime air combat with pyrotechnics and controlled explosions; wingsovercamarillo.com. August 25 THOUSAND OAKS BREWFEST

Conejo Creek Park, Thousand Oaks. The Kiwanis Club is at it again with its 10th annual charitable event that supports more than 30 organizations in the county. Attendees can sample the wares of 20-plus food and drink vendors, listen to live music by classic rock cover band Ignition, and bid in an on-site auction; tobrewfest.com. August 26 COLBIE CAILLAT

Bank of America Performing Arts Center Thousand Oaks. Raised in Newbury Park, the two-time Grammy Award winner who became famous through My Space has sold more than 6 million albums and now presides over her one-woman show; bapacthousandoaks.com. September 1 FLUME

Santa Barbara Bowl. Electronic musician Harley Edward Streten (aka Flume), performs his self-produced no-holds-barred hip-hop dance tunes for an evening of plugged-in music. Also appearing are special guests TSHA and Sega Bodega; sbbowl.com. 

Arts & Culture By Joan Tapper

Exit Laughing! s there anything more satisfying in theater than vocally and enthusiastically cheering a hero and hissing at a villain? Certainly those reactions are part of the reason for the enduring popularity of the Great American Melodrama (americanmelodrama.com), which has entertained audiences on the Central Coast for 47 years. But you can also chalk up the group’s success to the talent and professionalism of the actors and the cleverness and stagecraft of the song and script parodies that have drawn families back season after season to the congenial cabaret-style theater in the heart of Oceano. This is not the place to find heart-wrenching tragedy. The current show is Butch Cassidy and the Sunburnt Kid, in which the movie outlaws, en route to Bolivia, hide out in SLO County and encounter locals like the doctor, the sheriff, the florist, and Butch’s nemesis, Deadeye

Dawson. Of course, no one can quite remember the sidekick’s moniker. Suntanned? Sunset? You get the idea. The laughs keep coming. And each performance is followed by a vaudeville-like revue of skits and songs. How did it all get started? “My husband, John, taught theater arts and English at Righetti High School,” remembers co-owner and producer Lynne Schlenker, “and he wanted to open a theater. He sold a boat to raise money, and with a friend who was a lighting designer, he did just that.” He converted the old Rexall Drugs store on Front Street and put tables in the center and recycled church pews on the sides. The first show—the classic melodrama Ten Nights in a Barroom—opened in 1975. And though initially the plays were meant to run only during the summer (so the founder could go back to teaching), the enterprise was so popular, the shows continued year-round. >

The first show—the classic melodrama Ten Nights in a Barroom—opened in 1975. 52

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Arts & Culture “The cast members come and go,” notes co-owner and producer Lynne Schlenker, some off and on for the last 15 years. “It’s good for them to do other kinds of theater.”

Lynne, who had been the Righetti principal’s secretary, connected with John in 1978, and after the two married a year later, she shared the responsibilities of keeping the for-profit theater going with a hard-working skeleton crew. “I’ve done costumes, bookkeeping, everything,” she says, “even sewed the drapes for the lobby. This is how we made our living.” In the last couple of decades, John has stepped away from producing, but there’s been a deep pool of talent for the theater to draw on, not only of actors, but also of stage and musical directors, all of whom might alternate between their Great American Melodrama duties and work at the Pacific Conservatory Theatre, regional repertory companies and cabarets, and other venues from the West Coast to New York. “The cast members come and go,” notes Lynne, some off and on for the last 15 years. “It’s good for them to do other kinds of theater.” The Great American Melodrama’s interim artistic director, Katie Worley Beck, first appeared there in 2007. A graduate of the Pacific Conservatory Theatre, she was in the cast of a sister melodrama in Durango, Colorado, when the director, who was also thenartistic director in Oceano, introduced her to the Great American Melodrama. “I came here and played the Bride of Frankenstein,” she says, and in a life-mirrorsart scenario, she met her husband, who happened to be playing the monster. “I usually play the ingenue,” she says, “but here I’ve had the opportunity to be an old prospector, a goat, a child, and a cow. It’s physical comedy, and I’m able to work on my craft.” Her most recent acting role at the Great American Melodrama was in Comedy Tonight, 54

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the revue that reopened the theater after its 18-month pandemic closure. That was an emotional moment, she says, adding, “The doors opened to a grateful audience.” A few years ago, the company put up a new building across the parking lot that replaced a rented storage facility. Now there’s ample space for decades of wellorganized sets, hand-painted stage drops, costumes, accessories, and props for virtually any era or setting. Need an Egyptian sarcophagus? There’s one in the corner, along with doors, trees, and chimneys. “We’ve always built our own sets and made the costumes,” says Lynne. “We keep as much as we can and what can be reused.” The building also has a generous rehearsal space, a necessity because a new show is always in preparation while one is in performance, and there are only a few days to strike the set and put up a new one. Worley Beck is currently working to shape the 2023 season that will be announced in the fall, casting actors she calls, “triple threats—those who can sing, dance, and act.” The seven shows will undoubtedly include melodrama favorites, updated to reflect current events and popular songs, and perhaps adaptations of mysteries, or even a conventional comedy like Steel Magnolias or The Foreigner. There’s always a Halloween show (this year it’s Scary Poppins) and a holiday extravaganza. “We try to keep it family oriented,” says Lynne, “and affordable. People come for celebrations, birthdays, and anniversaries.” “Above all,” adds Worley Beck, “the plays will be for all ages. That’s the ethos of melodrama.” 

COURTESY OF THE GREAT AMERICAN MELODRAMA AND VAUDEVILLE

Katie Worley Beck (above) takes center stage in a past Great American Melodrama production. As interim artistic director, she currently is planning next season’s shows. The actors bend over backward (left) to keep the audience in stitches. Members of the company rehearse (right) for a fan-tastic scene in a play called Zoo Life.

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.

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Upgrades

Natural Habitat REFRESH OUTDOOR SPACES WITH FURNISHINGS THAT ECHO THE NEUTRAL TONES OF MOTHER EARTH. By Frances Ryan Four Hands “Selma” chair in faux hyacinth all-weather wicker ($1,199), “Culver” coffee table in teak ($499), and “Roma” three-piece tufted sectional with ottoman in ash ($12,399); Pacific Patio Furniture, Agoura Hills, pacpatio.com. > SUMMER 2022 / 805LIVING.COM

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1. Large “Reef” rattan hurricane candle holder with teak handle ($275); Hudson Grace, Montecito Country Mart, hudsongracesf.com. 2. Palecek “Everly” outdoor pendant in all-weather synthetic wicker ($2,598); The Sofa Guy, Thousand Oaks, thesofaguy.com. 3. Four Hands “Portia” all-weather wicker outdoor dining chair in vintage white ($799); Pacific Patio Furniture, Agoura Hills, pacpatio.com. 4. Janus et Cie “Gina Recamier Left” from The Gina Collection designed by Piero Lissoni ($9,229); Cabana Home, Santa Barbara, cabanahome.com. 5.“Leland” rattan and ash wood beverage tub ($180); Crate & Barrel, The Village at Topanga in Woodland Hills, crateandbarrel.com. 6. Summer Classics Home “Newport” woven barrel chair (from $1,918); Aldik Home, Van Nuys, aldikhome.com. 7. “Shinola Mackinac” glass-paned oak lanterns in natural finish (small, $100; large, $150); Crate & Barrel, The Village at Topanga in Woodland Hills, crateandbarrel.com. 8. “Santa Barbara” teak umbrella in Natural Regatta solution-dyed acrylic with scalloped valance and taupe braid trim ($4,400); Santa Barbara Designs, Oxnard, santabarbaradesigns.com. 9. Bloomingville “Two-Tone” stoneware incense burner with speckled glaze ($42); House of Rio Design Co., Ventura, houseofrio.com. 10. Four Hands “Julian” chaise lounge in brown teak and handwoven rope ($1,999); Pacific Patio Furniture, Agoura Hills, pacpatio.com. 

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SPECIAL ANNOUNCEMENT: The Lake Avenue Group at Morgan Stanley is proud to announce, Financial Advisor Adam Bedrossian has joined their group. Adam recently joined The Lake Avenue Group after spending the first part of his career at Wells Fargo Advisors. Playing Division One baseball at University of Hawaii helped Adam develop a work ethic and discipline that helps him best serve his clients. The lessons he learned from becoming injured and transferring to USC changed the course of his life. Adam enjoys working with families, athletes, and entrepreneurs, to help them reach their financial goals. He served as a Wealth and Investment Management Analyst with a previous firm in Beverly Hills. While working with the top teams in that office, Adam learned how to take an institutional approach to portfolio management, as well as succession planning for high-net-worth families. Adam took the skills he acquired while working as an analyst and became a Financial Advisor. He brings this experience to help guide his clients with understanding the financial complexities facing individuals and families. Adam is an avid sports fans and attends both collegiate and professional games in his free time. He is passionate about animal rescue and autism awareness, volunteering his time to help those causes. Adam enjoys fishing, playing basketball and golf, as well as spending quality time with family. He lives in Thousand Oaks.

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LUXURY GOES WILD Camping can be so satisfying: seeing how gourmet a meal can be when cooked over a wood fire, searching for shooting stars after dinner, spending the night in clean, cold air while snuggled into a down sleeping bag. But packing and setting up for it can be a lot of work. Our family loves multiday river trips, and we’ve logged many hours hauling gear—tents, tarps, kitchen supplies, collapsible tables, and duffel bags packed with mosquito spray and sunscreen—from the water up riverbanks to flat ground. I used to proclaim to my husband that for every week of camping, we earned a night at the Four Seasons. That didn’t materialize, but now that we’re older, I think we’ve earned the right to enjoy the outdoors with less exertion, perhaps even skip the work phase altogether at resorts— like these—that are designed with that in mind.

These outdoor escapes put the comfort in camping. BY ERIN ROTTMAN 60

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Under Canvas Under Canvas outdoor

hospitality company has won over outdoor enthusiasts with its national park–close locations and safari-style tents, which are decked out with plush linens, ensuite bathrooms, and organic bath products. So, anticipation is high for

the opening of the brand’s tenth location in southern Utah this summer (undercanvas.com/camps/ bryce-canyon, from $349). Close to Bryce Canyon National Park, famous for the largest concentration of hoodoo rock columns on earth, Under Canvas Bryce Canyon also offers access to Capitol Reef National

Park, Grand StaircaseEscalante National Monument, and Dixie National Forest. “People are going to discover this and definitely be doing a lot more of the outdoor activities in these lesserknown state and national forests [while based at] our camp,” says Under Canvas CEO Matt Gaghen.

Accommodations at the new location are more spread out than those at the company’s other properties, so it’s especially peaceful and private. And because elevations in the area reach 9,000 feet, Bryce Canyon offers cooler temperatures than lowerdesert camping spots.

BAILEY MADE; OPPOSITE: TRAVIS BURKE

At Under Canvas’ newest location near Bryce Canyon National Park (opposite) in Utah, its luxuriously Harcid maximil millatem appointed nobitiur, que lam, et, qui safari-style tents (below) are set sin cus. apart than Estiore cum voloresfarther et at other locations, lab ipsant. for a more peaceful, Et aut quae vendipsa private experience. venitat uritati onsecup iscilles pore maximeniet

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Nestled in a remote beach setting amid the palms, the original treehouse (left) at the Playa Viva eco-resort in Guerrero, Mexico, has a tubular shape. Six new renditions (above) feature roofs based on the shape and color of the mobula rays that live within the seascape that the structures look out onto.

COURTESY OF PLAYA VIVA, PHOTO BY AVABLU; OPPOSITE: COURTESY OF PLAYA VIVA, PHOTO BY KEV STEELE

Playa Viva

One morning, photographer Steve Shea was shooting drone video in front of Playa Viva, an ecoluxury resort in Guerrero, Mexico, when he saw what he thought was trash in the ocean. Then he realized it was a giant pod of mobula rays. “It was like bird migration underwater,” says co-owner and operating manager David Leventhal, who found the images so magical that he used them as inspiration for the resort’s six new treehouses. Thirty-five minutes (23 miles) from IxtapaZihuatanejo International Airport, the 18-room beachfront Playa Viva (playaviva.com, from $177/ person, including airport transportation and meals) offers an immersion in nature every October

through mid-August. “We don’t have minibars or TVs or refrigerators, so you don’t have a constant hum of humanity,” Leventhal says. “There’s a luxury to that that people don’t appreciate until they’re in it. And when you’re in it, it changes your being.” The elevated treehouses, whose roofs reflect the shape and colors of the mobula ray wingspan, consist of a front building with a wood floor, bed, and hammock; and a back house with a bathroom and a loft furnished with extra beds. Farm-to-table meals are served to guests family-style, making Playa Viva a popular spot for solo travelers. Beachfront yoga sessions are held in the morning, and a sea turtle sanctuary is a short walk down the beach. SUMMER 2022 / 805LIVING.COM

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Adirondack chairs circle a crackling campfire outside one of the 23 cabins-on-wheels at Fireside Resort in the woods of western Wyoming.

Fireside Resort

KRAFTY PHOTOS

An attempt to build affordable housing in his hometown of Jackson Hole led Jamie Mackay to buy an RV park. He researched the definition of a recreational vehicle, visited producers around the country, and ended up building his own upscale units. “They meet the code of an RV, but it’s the sexiest RV you’ve ever seen,” Mackay says. Unable to gain approval for his original plan, Mackay transformed the concept into Fireside Resort (firesidejacksonhole.com, from $350), a year-round collection of RV cabins in Wilson, Wyoming, about 17 miles from the town of Jackson. Shaded by cottonwoods and golden willows, the cabins provide sleeping space for up to six people and have full kitchens, furnished decks, and firepits. The resort offers complimentary bikes, perfect for riding to the grocery store for barbecue supplies, and is a convenient jumpingoff point for whitewater rafting, fly fishing, horseback riding, and more, Mackay says. “You get to be outside and inside at the same time without dragging an RV around behind your car.” 

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CHEFS JESUS MEDINA AND PATRICK FAHY OF COIN & CANDOR COOL DOWN WITH FOUR RECIPES FOR MEXICAN-STYLE ICE POPS. BY JAIME LEWIS PHOTOGRAPHS BY GARY MOSS

According to local lore, in 1946, three Michoacán men left their remote mountain village for Mexico City with a frosty-fruity dream to earn a living selling ice pops. These weren’t just average frozen treats on a stick, though: these were paletas, chock-full of fruit, lightly sweetened, and made in irresistibly vibrant colors. The men named their first paletería La Michoacana. The invention of paletas, attributed by this tale to brothers Ignacio and Luis Alcázar and their friend Agustín Andrade, would become critical to the refreshment of an entire nation. In the last decade, La Michoacana parlors have come to number 15,000 across Mexico, and the frosty treats have become available at retailers here in the U.S. At Coin & Candor (coinandcandor.com) at Four Seasons Hotel Westlake Village, executive chef Jesus Medina, who hails from Ciudad Acuña in the Mexican state of Coahuila, and 66

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pastry chef Patrick Fahy, who was raised in Chicago, share a childhood affinity for the brighthued ice pops, despite growing up 2,100 miles apart. For Medina, paletas conjure up “birthday parties, family gatherings on Sundays, and also all the summers I was able to spend as a child in Zacatecas with my family,” he says. His favorite flavor was—and still is—lime and hibiscus. Paletas also bring back memories for Fahy of playing tennis at the public courts in Chicago. “There were a million different paletas carts with their little bells jingling,” he says. “I always got pineapple or mango. That really brings me back to my childhood.” Working in the Coin & Candor kitchen, Medina and Fahy came up with a quartet of creative paleta recipes that can be made and enjoyed at home. Serve them at your next backyard barbecue or neighborhood block party or just enjoy one yourself for a midday cool-down that makes you feel like a kid again.

Honeydew– Kiwi Paletas When making paletas, “the inspiration is seasonality,” says Medina. In this recipe, honeydew melon and kiwi pack a flavor and color punch. Makes 10 paletas 1 large honeydew melon, cut into chunks ½ cup organic sugar 2 tablespoons lemon juice 1 teaspoon xanthan gum (optional; available in the baking aisle at most grocery stores) 2 kiwis, peeled and thinly sliced Ice pop sticks In a blender, puree enough honeydew melon to make 3½ cups of puree. Add sugar and lemon juice to puree and continue blending. With the blender running, sprinkle in xanthan gum (if using). Continue blending on low speed for two minutes to allow xanthan gum to hydrate. Let rest for 2 minutes. Tap the bottom of the blender bowl on a work surface to eliminate air bubbles. In a small bowl, toss together a tablespoon of the blended mixture and kiwi slices. Gently stick kiwi slices to the interior sides of 3-ounce ice pop molds. Pour remaining mixture into molds and insert sticks. Freeze, and enjoy!

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Kaleidoscope Paletas What could be more nostalgic than a multicolored ice pop? With this recipe, Medina and Fahy have created a treat that’s as pretty as it is tasty—and one that’s sure to please little foodies. “The best combo,” Medina says, is tacos for dinner and paletas for dessert. Makes 10 paletas COCONUT BASE 1 cup canned coconut cream ¼ cup organic sugar STRAWBERRY BASE 1 pound strawberries, green tops removed 1 tablespoon sugar 1 tablespoon lemon juice ¼ teaspoon xanthan gum (available in the baking aisle at most grocery stores) PINEAPPLE BASE ¼ of whole pineapple, sliced or cut into chunks 1 cup pineapple puree 1 tablespoon sugar 1 tablespoon lime juice ¼ teaspoon xanthan gum BLUE BUTTERFLY PEA FLOWER BASE 1 cup canned coconut cream ¼ cup organic sugar 1 butterfly pea flower tea bag Ice pop sticks

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To make the coconut base: Combine coconut cream and sugar in a 2-quart saucepan and warm over low heat for 20 minutes. Transfer to a small pouring vessel, like a 2-cup bowl or measuring cup with a spout. Tap the bottom of the vessel on a work surface to eliminate air bubbles. Set aside. Rinse out saucepan. To make the strawberry base: In a blender, puree enough strawberries to make 1 cup of puree. Add sugar and lemon juice to strawberry puree and continue blending. With blender running, sprinkle in xanthan gum. Continue to blend on low speed for two minutes to allow xanthan gum to hydrate. Let mixture rest for 2 minutes. Transfer to a second small, spouted vessel. Tap the bottom of the vessel on a work surface to eliminate air bubbles. Set aside. Rinse out blender bowl. To make pineapple base: In blender, puree enough pineapple to make 1 cup of puree. Add sugar and lime juice to pineapple puree and continue blending. While blender is running, sprinkle in xanthan gum. Continue to blend on low speed for two minutes to allow xanthan gum to hydrate. Let mixture rest for 2 minutes. Tap the bottom of the blender bowl on a work surface to eliminate air bubbles. Set aside. To make blue butterfly pea flower base: Combine coconut cream, sugar, and butterfly pea tea bag in 2-quart saucepan, and warm over low heat for 20 minutes. Remove from heat and allow to cool. Transfer to a third small, spouted vessel. To create Kaleidoscope Paletas, pour some of each base into each mold in any order. Insert sticks, freeze, and enjoy!

Cherry Hibiscus Paletas “All the influences I have— the places in the world I’ve visited and the many tie-ins of flavor—inspire my work,” says Fahy. One such flavor is hibiscus (jamaica, in Spanish), which is common across much of Mexican cuisine. Here, a simple hibiscus tea meets fresh red cherries in an eye-catching, palatepleasing love song to Mexico. Makes 10 paletas 2½ cups water 1 cup dried hibiscus flowers (available in the international aisle of most grocery stores) ¾ cup organic sugar 1 cup coconut cream 1 cup fresh cherries, pitted and thinly sliced Ice pop sticks Combine water, hibiscus, and sugar in a 2-quart saucepan, and simmer for 20 minutes. Strain through a fine-mesh sieve into a medium bowl. Discard solids and return liquid to pan. Stir in coconut cream and heat until mixture begins to boil. Remove from heat, and allow to cool. Transfer mixture to a pouring vessel, like a 4-cup bowl or measuring cup with a spout. In a medium bowl, toss together a tablespoon of hibiscus mixture and cherry slices. Gently stick cherry slices to the interior sides of 3-ounce ice pop molds. Pour remaining hibiscus mixture into molds. Insert sticks, freeze, and enjoy!

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Pineapple, Mezcal, and Jalapeño Paletas hat makes paletas different W from traditional American ice pops? “I think it’s the diversity of flavors and combinations,” says Medina, noting that paletas are made from a wide variety of fruits and include savory ingredients. “I like to try all flavors,” he says, including “dulce de leche, mango and chamoy (a savory pickled fruit sauce), lime and Tajín (a commercial chili-lime seasoning), and tamarind.” For this adults-only recipe, he and Fahy play with the smokiness of mezcal, the sweetness of pineapple, and the spiciness of jalapeño.

Makes 10 paletas 1 fresh pineapple, sliced or cut into chunks ½ cup organic sugar 2 tablespoons mezcal (for adults only) 2 tablespoons lime juice 1 teaspoon xanthan gum (optional; available in the baking aisle at most grocery stores) 1 jalapeño, thinly sliced Ice pop sticks In a blender, puree enough pineapple to make 3½ cups of puree. Add sugar, mezcal, and lime juice to puree and blend on low speed. With blender

running, sprinkle in xanthan gum (if using). Continue blending on low speed for two minutes to allow xanthan gum to hydrate. Let mixture rest for 2 minutes. Tap the bottom of the blender bowl on a work surface to eliminate air bubbles. In a small bowl, toss together a tablespoon of the blended mixture and jalapeño slices. Gently stick jalapeño slices to the interior sides of 3-ounce ice pop molds. Pour remaining mixture into molds and insert sticks. Freeze, and enjoy! 

A Small Slice of Paradise A recent remodel of a Malibu residence demonstrates that, yes, sometimes life’s a beach.

BY JOAN TAPPER PHOTOGRAPHS BY MATT WALLA

Malibu essentials, surfboards form part of the decor (left) in the remodel of a cozy home in Paradise Cove, where the easygoing vibe inspired use of a natural palette and rustic materials. The dining area opens to a comfortable porch (above), perfect for an indoor-outdoor lifestyle. SUMMER 2022 / 805LIVING.COM

When it came to planning a top-to-bottom renewal of a home in Paradise Cove, interior designer Tessa Platner, of Platner & Co. (platnerandco.com), didn’t have to look far for inspiration. The 1,800-square-foot, threebedroom residence in Malibu sat on the bluffs above the ocean. And for a client who collected vintage surfboards, what could be more natural than looking to the beach to set the tone? “This was a second home for a single father with younger children,” says Platner, “and we wanted to make it a comfortable bungalow tailored to his lifestyle—laidback and full of fun. He bought the house for the kids to get out of the city.” It seemed like a place where they could run around in the neighborhood or take a golf cart down to the beach. “Also, the client frequently entertains friends and family,” Platner says, “and he wanted a carefree space to gather and relax.” Paradise Cove is actually a venerable mobile-home colony, but over the years, owners have added all kinds of upgrades to the residences, and the prices have risen to match. This home’s redesign involved replacing fittings and fixtures, updating the bath and kitchen, and appointing every room with new furniture. After refinishing paneled walls and installing whitewashed pine floors, Platner drew on a calming neutral palette with pops of color—mostly blue—and added texture with natural, rustic materials. Already vaulted ceilings provided volume, while a porch beyond the dining room and a firepit and open-air shower off of the back office enhanced the indoor-outdoor lifestyle. Throughout the home there are nods to the coastal location. In 74

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the living room a photograph by Michael James Hillman, Laguna, seems to beckon its beholders to the beach. And in the dining room, the dramatic knotty bubbles chandelier, designed by Lindsey Adelman, takes its cue from Japanese handblown-glass buoys. An eye-catching bluegreen wall is a perfect display area for a collection of surfing and art books. As for the owner’s surfboards, he had so many, Platner says, “we had to make them part of the design.” Platner, who is known for her inviting California-oriented interiors, also added some eclectic pieces, notably in the dining room, where she placed a 19th-century French farm table and surrounded it with antique French rush chairs. Their texture is echoed on the adjoining porch in Mexican IKApali side chairs, made of a woven grass. Another hint of Mexico surfaces in the colorful vintage serape that serves as a bedspread in the primary bedroom. One of the most playful aspects of the home is the kids’ bedroom, which already had two sets of bunk beds tucked into a corner. Platner added Peter Dunham fabric curtains and papered the wall behind the beds with a delicately striped Hermès wallpaper. As for the kitchen, she says, “We tiled it to keep it clean and modern without too many transitions in the tile.” Here the pop of color comes through the bright red Bertazzoni stove, while open walnut shelving displays dinnerware and other pieces by Sheldon Ceramics in downtown Los Angeles. Overall, notes Platner, the home exudes beach simplicity befitting Paradise Cove’s oldschool Malibu vibe. 

Michael James Hillman’s photograph Laguna adds coastal ambience in the living room, where a cobalt-colored pillow softens the seating.

Swept up in the tide (opposite, counterclockwise from top): The owner was drawn to the marine blue-green that now highlights the display wall. In another oceanic reference, the knotty bubbles in the dining room chandelier evoke fishermen’s glass buoys. Beneath the kitchen’s vaulted ceilings, the walls and range hood were completely tiled to maintain the flow.

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A surfboard is close at hand in the primary bedroom (opposite), where a vintage Mexican serape covers the bed and a light fixture’s open-weave pattern echoes that of the swing chair in the corner (below).

Pajama party anyone? In the kids’ bedroom (top, left), curtains on the bunk beds combine playfulness with privacy. A banana-yellow tub (left) adds a vintage touch in the bath.

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Taste FOOD / WINE / DINING OUT

The Bounty of the Bramble MAKE THE MOST OF THE BLACKBERRY’S FLEETING SEASON WITH THESE RECIPES FROM 805-AREA CHEFS.

By Jaime Lewis Photograph by Gary Moss

y favorite photo of my son dates to when he was 2 years old. In it, he stands before a mass of tangled blackberry vines, wearing a bucket hat and a gap-toothed toddler grin. His pudgy cheeks and hands are covered in blackberry juice, and he has a crazed look in his eye. As I recall, he nearly ate his weight in blackberries that day. Of course, most blackberry plants are too prickly for a little guy to navigate, but these were Triple Crown Blackberries: a thornless variety that invites quick and painless picking. The day I took the photo, our friends had invited us to make a dent in their berry patch before the birds got to it. Their Triple Crown vines started as cuttings from someone else’s vines, which started as cuttings from someone else’s. That August afternoon, the plump berries warmed in the sun, so ripe they tasted almost boozy. Enamored, I asked if our friends would pay it forward with a few cuttings for me, too.

BLACKBERRY CARDAMOM JAM At The Royal Egg Café, chef-owners Jaron and Bree Gugliuzza kept getting requests from customers for dishes with blackberries. So, they came up with this blackberry jam, scented with cardamom. “It’s a unique but versatile spice that pairs incredibly well with the blackberry flavor,” says Jaron, “especially toasted,” as it is in this recipe. At the café, the jam is used in a number of dishes, including the housemade ricotta toast. “I personally like the blackberry cardamom jam best spread on top of our cheddar jalapeño biscuit,” Jaron says, “along with some soft, unsalted butter.” Makes 1 quart ⅛ cup ground cardamom 4 quarts fresh ripe blackberries, rinsed 2½ cups white granulated sugar ¼ cup lemon juice

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Today, those four modest cuttings pump out pounds upon pounds of blackberries each summer; I love making refrigerator jam, tarts, and smoothies with the bounty. My son is 12 now, and (only very slightly) better at transporting berries from vine to mouth, but his obsession remains. On any given summer day, I’ll find him by our blackberry patch, picking and eating with gusto—and with that same maniacal focus. Three Central Coast chefs share his passion for blackberries. Check out their recipes for the sultry seasonal fruit here, including Blackberry Tarragon Pie from pastry chef Emilie Sandven at Helena Avenue Bakery (helenaavenuebakery.com) in Santa Barbara; Blackberry Cardamom Jam from chefowners Jaron and Bree Gugliuzza of The Royal Egg Café (theroyaleggcafe.com) in Westlake Village; and Duck Breast with Blackberry-Ginger Sauce from Chef Mark Huston at Jane ( janesb.com) restaurant, which has locations in Santa Barbara and Goleta.

Warm a sauté pan over medium-low heat. Once it’s hot, add cardamom to pan and toast for 1 minute, stirring constantly. Remove from heat. In a saucepot, combine toasted cardamom with remaining ingredients. Bring to a simmer and cook down for about 1 hour, stirring every 10 minutes with a wooden spoon to prevent sticking. Remove from heat and transfer to a blender. Blend well in batches, taking care to avoid overfilling blender with hot jam. Strain mixture through a fine-mesh sieve into a metal or other heatproof container, pressing firmly with a wooden spoon to extract all jam. Let jam cool completely overnight in the refrigerator, uncovered. Transfer to an airtight container. Store in the refrigerator and use within 30 days.

BLACKBERRY TARRAGON PIE “I come from Denmark, where raspberry and black licorice is a common pairing in sweets,” says Emilie Sandven, pastry chef at Helena Avenue Bakery. “I wanted to emulate the combination of sweet, tart berries with an earthy, herbal, anise-y flavor. I decided on blackberry and tarragon, because I felt that reflected the central California climate and produce best.” Sandven, who buys blackberries at the farmers market in Santa Barbara, cites Caitlin Ranch and 2 Peas in a Pod Farms as favorite sources. For home bakers in hot summer kitchens, she recommends refrigerating piemaking tools before using them. “Refrigerate your pie tin, rolling pin, and the bowl and blade of your food processor,” she says, “to keep your dough as cool as possible.” >

Simmer up a batch of The Royal Egg Café’s Blackberry Cardamom Jam, a staple at the restaurant that's served in a variety of dishes, including straight up on nine-grain toast.

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Taste Food

Serves 6 to 8 DOUBLE CRUST 2½ cups all-purpose flour 1 teaspoon kosher salt 1½ teaspoons sugar 1 cup unsalted butter, cold and cut into small cubes 4–8 tablespoons water, ice cold 1 egg, beaten FILLING 5 pints blackberries 1 cup sugar 4 tablespoons cornstarch ¼ teaspoon salt 1 teaspoon lemon juice 1 teaspoon chopped tarragon To make the double crust: Combine flour, salt, sugar, and butter in a food processor and pulse until butter is peasize pieces. Add water 1 tablespoon at a time and pulse after each addition until dough comes together. Form into 2 evenly sized discs and wrap tightly in plastic wrap. Refrigerate for at least 2 hours. To make the filling and bake the pie: Preheat oven to 350°F. Roll out one of the dough discs and transfer it to the bottom of a pie tin, leaving about an inch of overhang on the sides. Combine all filling ingredients in a mixing bowl and toss to coat berries evenly. Allow just a few of the blackberries to get a little smashed to incorporate their juices. Pour filling into dough-lined pie tin. Roll out top crust of the pie and lay it over berries, so there is about ½ inch of dough overhanging the edge of the pie tin. Press together the overhang from the top and bottom crust and fold it onto itself. Crimp the edge and cut vents in the center of the top crust. Brush with beaten egg. Bake for about 75 minutes, until crust is golden brown and filling is bubbling beneath vents. If top starts getting too dark during baking, drape pie with aluminum foil and continue baking until done.

DUCK BREAST WITH BLACKBERRY-GINGER SAUCE Chef Mark Huston of Jane has made this duck dish for decades, but he can’t remember the inspiration for it, exactly. “It may have been a riff on canard à l’orange (duck with orange sauce),” he says. “That’s a classic duck-and-fruit pairing.” For the blackberry-ginger sauce, he uses blackberries that his

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partner Margaret gets at The Santa Barbara Farmers Market downtown. “The hardest part of making this dish— and the most important part—is making the stock,” he says. Finding duck bones to prepare a stock may be a challenge. Check with your local butcher for bones from birds they’ve already broken down. And while you’re at it, order four duck breasts for this dish, too. The stock requires an overnight stint in the refrigerator, so be sure to prepare it the day before you intend to serve the dish. Serves 4 DUCK STOCK 1 cup duck bones (about 1 duck, broken down), cut into 3- to 4-inch pieces ½ teaspoon vegetable oil ½ onion, cut into 2-inch pieces 1 carrot, peeled and cut into 2-inch pieces 1 celery rib, cut into 2-inch pieces 1½ teaspoons tomato paste 1 sprig fresh thyme 1 sprig fresh parsley 1 bay leaf ½ teaspoon whole peppercorns BLACKBERRY-GINGER SAUCE 1 shallot, chopped 1 cup port plus 1 tablespoon, divided 3 cups duck stock 1 tablespoon cornstarch Salt and pepper 1 tablespoon butter 1 teaspoon fresh ginger, finely chopped 1 cup blackberries DUCK BREASTS 4 duck breasts Kosher salt Cracked black pepper Fresh blackberries, for garnish To make the duck stock: Preheat oven to 400°F. In a large bowl, toss duck bones with oil to coat. Spread bones in a single layer on a rimmed baking sheet (reserve bowl with oil in it) and roast, turning bones once, until they begin to brown, about 30 minutes. Meanwhile, toss onion, carrot, and celery in the empty, oiled bowl, to coat. Once bones have browned, scatter vegetables over and around bones on baking sheet as evenly as possible. Roast until vegetables are also well-browned, about 20 more minutes. Remove baking sheet from heat and allow it to cool slightly.

Transfer bones and vegetables to a stockpot or large Dutch oven, discarding any fat that has accumulated on baking sheet. Toss vegetables and bones with tomato paste, and add thyme, parsley, bay leaf, and peppercorns. Add cold water to a level about 2 inches above bones and vegetables. Bring mixture to a boil, then simmer until stock is a deep red-brown color and reduces to about three cups—about 3 hours. Let stock cool slightly, then strain it through a fine-mesh sieve into a large sealable container. Discard solids, seal the container, and refrigerate stock overnight. The next day, when you’re ready to prepare the dish, skim off and discard the fat from the top of the stock. To prepare the Blackberry-Ginger Sauce: In a medium saucepan over medium heat, add shallot and ½ cup port. Reduce liquid until it’s almost gone, about 5 minutes. Add duck stock and simmer until liquid is reduced to 1 cup, about 20 to 30 minutes. In a small cup or jar, whisk together cornstarch and 1 tablespoon port. Add cornstarch mixture to stock reduction and cook until just thick enough so that it pools in place on a plate. Set thickened stock reduction aside. To prepare the duck breasts: Preheat a grill pan or barbecue. Season duck breasts with salt and pepper on both sides and place them in a sauté pan just large enough to hold them, skin-side down. (If pan is too large, the fat will spread and burn.) Over medium-low heat, render fat until three-quarters of it is gone, about 15 to 20 minutes. Transfer duck breasts, skin-side down, to preheated grill pan or barbecue, discarding fat and reserving sauté pan. Cook breasts, for 10 minutes, turning occasionally, but keep skin sides down for the majority of the time, being careful not to burn them. Meanwhile, finish the Blackberry-Ginger Sauce: Deglaze reserved pan with remaining 1/2 cup of port. Simmer over low heat for 1 to 2 minutes. Season with salt and pepper and whisk in butter. When mixture is reduced to ¼ cup, add to thickened stock reduction. Fold in ginger and blackberries, and remove from heat to avoid overcooking berries. To plate the duck: When cooking time is up, transfer duck breasts from grill or barbecue to a plate or tray and allow them to rest for a few minutes. Slice duck breasts and serve them skin-side up over a pool of Blackberry-Ginger Sauce. Garnish with fresh blackberries. 

Make new discoveries.

Open Daily, 10 AM – 5 PM. Visit moxi.org for tickets + membership information. 125 State Street, Santa Barbara, CA 93101

Taste Wine By Anthony Head

Coastal Crush

wenty years ago, my in-laws owned a getaway home in Los Osos that bordered a 90-acre protected natural area with the Morro Bay estuary on the other side. Now, that was cool—so cool, in fact, that even with the city of San Luis Obispo a short drive away, most of my weekends in Los Osos passed without any nondiscretionary car trips until it was time to pack up and leave. But then I discovered the wines of coastal San Luis Obispo County, and everything changed. This was the early 2000s, when I worked at Bon Appétit (which was based in Los Angeles at the time),

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and my viticultural education was just beginning. After enjoying my first taste of Arroyo Grande Valley pinot noir from Talley Vineyards (talleyvineyards. com), I vowed to find out where the hell the Arroyo Grande Valley was. After I did that, the next trip to Los Osos included a drive to nearby Talley and a thorough examination of its pinot portfolio. The vacation house became the perfect staging area for excursions into the back roads of an uncharted (for me, at least) wine country. Vineyards have actually been cultivated west of the Santa Lucia Mountains and east of the Pacific Ocean for a very long time, certainly back to the

COURTESY OF SAN LUIS OBISPO COAST WINE COLLECTIVE

A DISTINCTIVE WINE REGION IN SAN LUIS OBISPO COUNTY HAS BEEN DESIGNATED CALIFORNIA’S NEWEST AVA. HERE’S WHAT IT HAS TO OFFER.

1770s, when Mission San Luis Obispo de Tolosa was in operation and producing its own wine. Commercial winemaking didn’t really become a significant part of San Luis Obispo County’s identity until about two centuries later—but that was mostly in the warm Paso Robles region, which isn’t anything like the areas around the cities of Arroyo Grande, Pismo Beach, San Luis Obispo, and Cambria. In fact, the temperatures in the coastal half of the county—the half with the fog—are among the coolest that occur in the grape-growing regions in the state. That, along with a bunch of other distinguishing characteristics, is the reason the region was awarded its own American Viticultural Area (AVA) designation in March: the San Luis Obispo Coast AVA, or SLO Coast AVA. Those distinguishing characteristics are also the reason the SLO Coast is ideal for chardonnay and pinot noir. Many wineries proudly produce several types of both varietals. Cutruzzola Vineyards (cutruzzolavineyards.com), for example, typically has a handful of pinots to try in Cambria. In San Luis Obispo, Baileyana (baileyana.com), which converted a 1909 schoolhouse into a tasting room, sometimes offers six different chards and pinots at a time. But that’s not all the SLO Coast can produce, which is why it pays to inquire about tasting-room-only specials. These wines are usually in short supply, and if you don’t ask for them, you’ll never know they existed. So, ask about small-batch riesling at Cutruzzola, and at Baileyana, check for syrah, because cool-climate syrahs are different than their warmer-climate siblings from, say, Paso Robles. It’s like tasting syrah from an alternate universe. Other varietals that are trying to earn some SLO Coast respect include sauvignon blanc, gewürztraminer, and albariño. Kynsi Winery (kynsi. com) in Arroyo Grande is actually producing hard-tofind pinot blanc in addition to its four pinot noirs. Stephen Dooley, co-owner and winemaker at Stephen Ross Wine Cellars (stephenrosswine.com), grows pinot grapes and sources other varieties from growers throughout the county, although “San Luis Obispo pinot noir is where our passion is,” he says. “But we’re open to the idea of regularly making something new.” In recent years, Dooley has produced small amounts of grenache and grenache blanc for his San Luis Obispo tasting room. “We’re now making a sparkling wine with estate pinot noir. That’s new,” he says, “and fun.” Fun would also be an appropriate word to describe any summer trip to SLO Coast wine country. Unfortunately, the fantastic vacation home is no longer available. But the wines are better than ever. 

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Taste Dining Out By Victoria Woodard Harvey Photographs by Gary Moss

Local Talent

A MONTECITO RESIDENT TAPS THREE ACCOMPLISHED CHEFS TO HELP REALIZE HIS DREAM OF OPENING A NEW NEIGHBORHOOD RESTAURANT.

At Montecito’s new Local restaurant, executive chef Johnny McDermott (right) brings bold flavors to the table. Crudos, like ahi with salsa macha and avocado (opposite; bottom, right), are driven by the daily catch at the fish market. And, even an artfully plated salad is comfort food: for the Citrus Beet Salad (opposite; top), a bed of whipped ricotta is topped with beet and orange wedges, radish slices, toasted hazelnuts, watercress, and mint.

n inviting oasis on Coast Village Road, Montecito’s newest restaurant, Local (localmontecito.com) exemplifies the ease and sophistication of the enclave’s good life. It’s a convenient place to stop with kids for seafood chowder and a burger on the patio or to catch a game on the big screens over draft beer and crispy chicken wings. It’s also a good spot to enjoy an evening of cocktails and wines around the outdoor fire pit or a date-night dinner of fresh oysters and steak frites. By night, it’s a hub for listening to live music while sipping a premium whisky at the circular bar. Local has the welcoming ambience and conceptual formula one would expect from a big restaurant group, but it’s actually the project of owner Mike Sheldon, a local resident since 2001. “The decor, kitchen layout, menu ideas, and drink program, I did on my own,” says Sheldon, who prepared for the endeavor by reading copiously about the subject and soliciting the advice of restaurant professionals from California to New York. It also helps that Sheldon knows his way around a kitchen. “I started cooking in college and cooked pretty much every day that I wasn’t traveling for 25 years. And when I traveled, I ate out, learning a lot about great food and wine from around the world,” he

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says. Although he enrolled in culinary school, he never attended, opting instead to join his family’s technology equipment business, from which he retired as CEO when it was sold in 2017. The restaurant dream became a reality when Sheldon found the site, which encompasses two suites and an expansive central patio below street level. He started the extensive build-out, then brought on three chefs with different specialties. “Each one of these guys could fill a head chef role,” he says. “We’re lucky to have all three on board.” Jonny McDermott, executive chef, contributes a particular penchant for big, bold flavors in dishes like Nashville Hot Fish & Chips and Shrimp and Oyster Po’ Boys, drawn from his experience at The Bywater, a New Orleans–inspired eatery in Los Gatos co-founded by acclaimed chef David Kinch. More recently, McDermott opened Sear in Solvang, an influence reflected in Local’s Half Chicken. The main dish is deboned and brown-sugar brined for 24 hours, fired on a plancha, and finished in a hot oven. Served on a bed of salsa verde made with herbs, shallots, and anchovies, the end result is topped with a watercress and radish salad dressed in a honey-limesoy vinaigrette. “It’s super savory but also bright and summer friendly,” says McDermott. >

Owner Mike Sheldon (bottom, left) lauds the collective talents of his three-man chef team—McDermott, executive sous chef Adam Sanacore, and sous chef Jason Carter (above)—as the pillars on which the new eatery was established.

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Taste Dining Out Executive sous chef Adam Sanacore, formerly of Santa Barbara’s The Lark, adds a meticulous touch to plates, such as the side of Caramelized Asparagus. The dish of tender, seared spears is artfully composed with slivers of pickled red onion, sieved cured egg yolk, sea beans, Parmesan frico (cheese crisps), torn mint leaves, and nasturtium greens and flowers. A tableside pour of sweet English pea puree adds a final flourish. Sous chef Jason Carter, formerly executive chef at Pure Joy Catering in Santa Barbara, completes the kitchen’s collaborative trifecta, bringing southern influence from his Austin, Texas, roots to the brunch menu of soulful comfort dishes. “Adam is an absolute stud,” says McDermott, “and Jason starts the engines every morning. Everything we’ve built so far is due to this team, and there’s plenty more to come.” Crudos rotate depending on the daily catch procured from the Santa Barbara Fish Market. The yellowtail comes in charred pineapple broth, and is topped with generous dollops of finger-lime caviar, sliced Persian cucumber, Fresno chili curls, and micro shiso (a minty Asian herb). The Torched Salmon Belly is served more simply with lemon juice and a pinch of fresh wasabi root tamed by a white soy marinade. Another starter, the Wedge Louie is a unique combination of the two classics for which it is named: a wedge salad and a shrimp Louie. Traditional desserts like cheesecake and fresh berry

cobbler change with the seasons. So does the Seasonal Panna Cotta, which is currently flavored with passion fruit and topped with a layer of tart crème fraîche, marinated fig halves and cherries, fresh bee pollen, and a honey drizzle. Cocktails include the Coastline, made with Aviation Gin, Italicus Rosolio di Bergamotto liqueur, lime, lemon, basil, mint, and a float of Empress 1908 Gin; and Mike’s Marg, a mix of Augie’s Tequila, Yellow Chartreuse, Cointreau, and a dash of celery bitters. Draft beer selections are all locally made: Topa Topa Spectro Hazy IPA, Figueroa Mountain Agua Santa Mexican Lager, and Santa Barbara Brewing Company Blonde Ale. The wine list is deep and varied with champagne and California, French, and Italian wines. Highlights of the several California options served by the glass include Liquid Farms 2019 Chardonnay (Santa Rita Hills), and Qupé 2017 Bien Nacido Estate Syrah from Santa Maria Valley. Notably, the house pours of pinot noir and chardonnay, both from Santa Barbara County, were produced in collaboration with renowned winemaker Paul Lato, a personal friend of Sheldon’s. These are just the first, says Sheldon, of Local’s private-label wines, with more varietals to come. “We’ve got some fun stuff among the 1,500 bottles on site, like a ’61 Bordeaux, and some outstanding magnums,” says Sheldon. He aims to tweak and tailor the wine offerings—along with everything else—to suit his guests, as the latest addition to Montecito’s dining scene evolves. 

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.

COAST RANGE & VAQUERO BAR 1635 Mission Drive Solvang, 805-691-9134 coastrange.restaurant Steak & Seafood; Entrées $28–$99 Romantic

THE DINING GUIDE Our aim is to inform you of restaurants with great food that you might not have experienced yet. This guide is arranged not by cuisine type, but by style of restaurant. “Fine Dining” choices have an elegant atmosphere and very professional service. Restaurants included under the “Foodie” heading are heralded for their wonderful chef-driven cuisine, regardless of atmosphere. “Good Eats” listings are just that—solid, casual, and delicious. The “Fun, Fun, Fun” category brings you spots geared toward a good time. New listings will appear in Where to Eat Now in every issue. Please send any comments and suggestions to edit@805living.com. MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

Fine Dining

These restaurants have a skilled kitchen team, a lovely dining room, and great service. BELMOND EL ENCANTO 800 Alvarado Place Santa Barbara, 805-845-5800 belmond.com/el-encanto-santa-barbara Entrées $26–$54 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.

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 805-884-9419 cadariorestaurants.com Italian; Entrées $11–$30

The flagship of Dario Furlati’s growing restaurant empire sits at the corner of Victoria and Anacapa streets somewhat off the Santa Barbara tourist path but decidedly worth the walk. House-made pastas 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.

NEW COAST & OLIVE 1295 Coast Village Road Montecito, 805-690-3920 coastandolive.com Californian; Entrées $20–$55 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

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.

COIN & CANDOR AT FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 coinandcandor.com Californian; Entrées $19–$49

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.

THE GALLERY RESTAURANT 30768 Russell Ranch Road, #C Westlake Village, 818-889-1338 thegallerywestlake.com New American and Seafood Entrées $18–$54

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.

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. SUMMER 2022 / 805LIVING.COM

Where to Eat Now LES PETITES CANAILLES 1215 Spring St. Paso Robles, 805-296-3754 lpcrestaurant.com French; Entrées $17–$40

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.

Ox Bone Ramen (oxboneramen.com) is now open in Westlake Village. Serving lunch and dinner Tuesday through Sunday, the new eatery specializes in Japanese noodle dishes, many of which include a rich beef broth made with bone marrow and oxtail and cooked for more than nine hours. Chicken broth and shiitake mushroom– and–kombu seaweed stocks are also featured. Crafted by owner Hidetoshi “Teddy” Seike, who also helms sister restaurant E+Mon in Westlake Village, the menu includes dishes like Fire Miso Ramen with spicy pulled brisket, Miso Chicken Ramen, and Truffle Chicken Ramen.

LUCKY’S 1279 Coast Village Road Montecito, 805-565-7540 luckys-steakhouse.com and 3835 Cross Creek Road, Ste 18 Malibu, 310-317-0099 luckysmalibu.com Steak House; Entrées $16–$69 Saturday & Sunday Brunch

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.

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

Recently reopened after a major makeover, this favorite of locals and hotel guests retains an elegant yet comfortable vibe. Located on the 17-acre property of the Westlake Village Inn, the all-new design includes an expansive bar for sipping craft cocktails and international wines. Executive chef Lisa Biondi has reimagined the menus to include bright Mediterranean dishes such as salatim, seasonal Israeli salads and spreads like street corn with lemon, yogurt, feta, and a punch of Aleppo pepper, at lunch and dinner. Dinner entrées include old favorites like classic prime steaks and house-made pastas, along with lamb sirloin souvlaki and grilled whole branzino. Weekend brunch options include Benedicts, shakshuka, pancakes, and waffles. Patios offer views of the lake or vineyard.

NATE’S ON MARSH 450 Marsh St. San Luis Obispo, 805-544-4454 natesonmarsh.com Italian/Contemporary American; Entrées $14–$49 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 housemade 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.

NONNA 951 S. Westlake Blvd., #102 Westlake Village, 805-497-8482 nonna.restaurant Italian; Entrées $18–$45 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.

ONYX AT FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 fourseasons.com/westlakevillage/dining Japanese; Entrées $33–$34, Sushi Rolls $10–$35

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.

THE RANCH HOUSE 102 Besant Road Ojai, 805-646-2360 theranchhouse.com Farm-to-table; Prix Fixe $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 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.

ROSEWOOD MIRAMAR BEACH 1759 South Jameson Lane Montecito, 805-900-8388 rosewoodhotels.com/en/ miramar-beach-montecito Californian and Italian; Entrées $19–$55 Great Views, Saturday and Sunday Brunch

Set in a spectacular seaside location, this luxury beachside resort’s seven distinctive restaurants and bars are open to the general public as well as hotel guests. Executive chef Massimo Falsini oversees the dining destinations, which emphasize locally and sustainably sourced ingredients. Caruso’s, the signature oceanfront eatery, is open daily for dinner and features alfresco seating over the sand in addition to a stylish dining room outfitted with deep blue leather booths. Menu highlights include starters such as hand-pulled burrata as well as Baja kampachi crudo, house-made pastas including the 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.

UPDATE SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1720 sanysidroranch.com Contemporary American; Entrées $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 woodburning fireplaces and on an ocean-view 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

UPDATE SEAR STEAKHOUSE 478 4th Place Solvang, 805-245-9564 searsteahouse.com Steakhouse; Entrées $29–$155 (shareable)

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.

THE TAVERN AT ZACA CREEK 1297 Jonata Park Road Buellton, 805-688-2412 zaca-creek.com Brasserie; Entrées $20–$48 Sunday Brunch

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.

TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS 3201 Camino del Sol Oxnard, 805-983-1560 tierrasuratherzog.com New American; Entrées $16–$144 (for 32-ounce rib eye for two), Buffet Brunch $65 Sunday Brunch

Tucked inside Herzog’s winery and tasting room, Tierra Sur specializes in wine-friendly meals made with careful attention to detail. Executive chef Gabe Garcia maintains a local, seasonal vibe at lunch and dinner. Marinated olives and lamb bacon are made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye

for two prepared on the patio’s woodburning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanilla-spiced doughnuts, and a show-stopping Baked Alaska. Surrounded by the coppery glow of the walls and the burnishedwood 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.

TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com Italian; Entrées $18–$36, Market Price for Some Seafood Sunday Brunch

Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.

WATER’S EDGE RESTAURANT AND BAR 1510 Anchors Way Ventura, 805-642-1200 watersedgeventura.com American; Entrées $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).

THE FOOD & WINE ISSUE COMING THIS SEPTEMBER

Foodie

Cuisine that shines regardless of decor, service, ambience, or even views. BAR LE CÔTE 2375 Alamo Pintado Ave. Los Olivos barlecote.com Seafood; Entrées $26–$50

Daisy and Gregory Ryan, the awardwinning team behind Bell’s restaurant in Los Alamos, join forces with chef

PHOTO BY KAMIL KALBARCZYK ON UNSPLASH

varietals from around the globe. Sunday brunch at the Stonehouse includes house-made bakery items, starters, entrées, desserts, and Mumm Champagnes.

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

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Where to Eat Now 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.

BASTA 28863 Agoura Road Agoura Hills, 818-865-2019 bastaagoura.com Italian; Entrées $16–$55, Pastas $16–$21

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.

Mai Pham, owner of Hello Mai Darling (hellomaidarlingca.com) tea and boba house in Ventura, now serves afternoon tea ($29 per person), Tuesday through Sunday, from noon to 3 p.m. Included are an assortment of finger sandwiches, such as cucumber and mint, a soup of the day, rotating sweet treats, like guava–cream cheese croissants, macarons, and mini brownies, and a pot of fine tea. Banh mi sandwiches, vegetarian dumplings, and other add-ons are available for an additional charge. Pinkies up! NEW BEDDA MIA 1218 State St. Santa Barbara, 805-770-8777 beddamiasantabarbara.com Sicilian; Entrées $29–$59, Pastas $26–$36

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.

BELL’S 406 Bell St. Los Alamos, 805-344-4609 bellsrestaurant.com French; Entrées $18–$27

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Daisy and Gregory Ryan, alums of Per Se, Thomas Keller’s Michelin-starred New York restaurant, helm this French-inspired bistro in the historic town of Los Alamos. Located in a building that served as a bank in the early 1900s and as a biker bar later, Bell’s delivers classics like steak tartare, wild Burgundy snails served with bread from Bob’s Well Bread Bakery down the street, and coq au vin. For lunch, try the French dip made with roasted rib eye. Reservations are available through the website or via email to info@bellsrestaurant.com.

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

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.”

NEW BL BRASSERIE 1202 Pine St. Paso Robles, 805-226-8191 bistrolaurent.com French; Entrées $26–$53

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.

BOAR DOUGH TASTING ROOM 5015 Cornell Road Agoura Hills, 818-889-2387 boardoughtastingroom.com American; Entrées $16–$28 Sunday Brunch

This cozy hidden gem is a perfect spot for dinner or a bite (or two) before or after a movie at the next-door theater. Sip from an international wine list (the friendly owners, Charles and Joanne Bruchez, are happy to help with a selection) while enjoying starters like charcuterie and cheese boards and bacon-wrapped dates with Manchego, fresh salads, and pizzas. Entrées include sweet and spicy fried chicken breast and crispy pork belly tacos. For a treat try Blueberry Bliss, a tarte flambé showcasing the all-American berries with goat cheese, thyme, and honey. Sunday brunch features omelets and other egg dishes, waffles (banana and Nutella, anyone?), and pizzas like the Mr. Johnstone with marinated salmon (also available at dinner). Happy hour on Wednesdays through Fridays from 5 p.m. to 6 p.m. offers half-price pizzas and $5 house wines, beers, and sangria.

BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 and Bob’s Well Bread Bakery at

the Ballard Store 2449 Baseline Ave., Suite 101 Ballard, 805-691-9549 bobswellbread.com European; Pastries and Breads $1.50–$20, Entrées $7–$13

Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best selection, arrive at 7 a.m. on Thursdays through Mondays, when the doors open and aromatic scones, bagels, kouign-amann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnished-crust breads follow soon after. Special daily breads include gluten-free Centennial Loaf and pain aux lardons (Saturdays and Sundays). The on‑site café serves breakfast and lunch (think avocado toast tartine, croque monsieur sandwiches, and grilled bread with pâté and onionbacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and housemade butter. Well Bread Wines created by Doug Margerum are available by the glass or bottle.

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

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

CAFÉ BIZOU 30315 Canwood St., #14 Agoura Hills, 818-991-9560 cafebizou.com French; Entrées $17–$28

Cozy and candlelit, Café Bizou offers French comfort food in an unstuffy atmosphere. It’s known for wellcrafted classics such as traditional bouillabaisse, lobster bisque, escargots persillade, steak au poivre, double truffle pommes frites, along with plats du jour. Also look for grilled fresh fish, steaks, chops, chicken, pastas, and risotto. This is high-end food without the prices to match. A salad added to your dinner is $2 or $3, and wine buffs rejoice at the $2 per bottle corkage fee.

UPDATE DECKER KITCHEN 3731 E. Thousand Oaks Blvd. Thousand Oaks, 805-418-7746 deckerkitchen.com American; Entrées $21–$49, Pizzas $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-the-oven pizzas, starters like Feta Mousse Toast with heirloom tomato, and entrées such as barbecued pork ribs and seared ribeye steak. Sip a craft cocktail, a tropical drink, or smalllot 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.

NEW THE DUTCHESS 457 E. Ojai Ave. Ojai, 805-640-7987 thedutchessojai.com Burmese-Californian & Bakery Entrées $16–$48

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.

E + MON 2805 Agoura Road Westlake Village, 805-371-3693 eplusmon.com Sushi; Entrées $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.

EMBER RESTAURANT 1200 E. Grand Ave. Arroyo Grande, 805-474-7700 emberwoodfire.com California-Mediterranean; Small Plates $10–$17, Pizzas $18–$20, Entrées $23–$32

Named for the wood fires used to cook the restaurant’s seasonal and farm-fresh dishes, Ember is the project of executive chef Brian Collins, an Arroyo Grande native who shares skills he honed at Chez Panisse in Berkeley and Full of Life Flatbread in Los Alamos with his hometown. The menu, like the beer and wine list, is locally focused, changes monthly, and includes rustic specialties such as crispy kale and house-made fennel sausage pizza, Jidori chicken alongside a wedge of grilled polenta and farmers market veggies, and grilled rib eye served over roasted potatoes and topped with a decadent garlic confit and avocado chimichurri.

UPDATE FINCH & FORK 31 W. Carrillo St. Santa Barbara, 805-884-0300 finchandforkrestaurant.com Californian; Entrées $28–$57 Live Music Weekly, Weekend Brunch

Located in the Kimpton Canary Hotel, the restaurant has its own entrance at Chapala and Carrillo streets. The vibe in the dining room is sophisticated but comfortable, words that also describe the locally sourced menu by executive chef 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. Dinner includes signature dishes, such as Riker’s fried chicken pieces served with hot honey sauce, and local diver scallops with risotto and artichokes. 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.

UPDATE FIRST & OAK 409 First St. Solvang, 805-688-1703 firstandoak.com Modern European; Five-Course Tasting Menu $85 per guest; À La Carte Entrées $29–$48

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.

FLOR DE MAIZ 29 E. Cabrillo Blvd. Santa Barbara, 805-869-6559 flordemaizsb.com Mexican; Entrées $14–$28

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.

FULL OF LIFE FLATBREAD 225 Bell St. Los Alamos, 805-344-4400 fulloflifefoods.com Californian; Flatbreads and Entrées $9–$27

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.

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

The artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Loquita in Santa Barbara’s Funk Zone. The address says Anacapa Street, but walk in from Helena Avenue for the quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made with seasonal ingredients. Open daily, the bakery serves breakfast 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.

New at the Oxnard waterfront, The Haven at Whitesails (thehavenwhitesails.com) offers unique lunch and dinner menus showcasing the bright flavors of the Caribbean and the Philippines. The eatery is steered by Hutton John, who also owns Ventura’s Caribbean Haven. Look for specialties such as Pepperpot Braised Short Ribs, Curry Lobster (in the shell), and plenty of vegan options, like the Vegan Bolognese, made with vegetable protein. Sip a signature cocktail or local wine and soak up harbor views. Happy hour is Monday through Friday from 3 p.m. to 6 p.m.

HOTEL CALIFORNIAN 36 State St. Santa Barbara, 805-882-0100 thehotelcalifornian.com/santa_barbara_ restaurants/ Eclectic; Small Plates $12–$19

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.) Located in a separate building from Blackbird, Goat Tree is an order-at-the-counter café with its own patio and, in the dining room, windows with a view of the kitchen. It serves breakfast, lunch, and dinner, with grab-and-go options for impromptu picnics.

HOTEL SAN LUIS OBISPO 877 Palm St. San Luis Obispo, 805-235-0700 hotel-slo.com Various Cuisines; 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.

INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $10–$18

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 SUMMER 2022 / 805LIVING.COM

Where to Eat Now 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 (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.

Chef Peter Cham introduces new seasonal menus at Roblar Winery & Vineyards (roblarwinery.com), focusing on fresh produce from the property’s farm and dishes that pair well with the winery’s pours. Try the prosciutto grilled cheese sandwich with onion marmalade for lunch, Monday through Thursday from 11 a.m. to 4 p.m. A Thursday special is Cham’s Birds and Bubbles buttermilk fried chicken, served with rotating side dishes and Roblar’s sparkling wine. A “full farm” menu, offered Friday and Saturday from 11 a.m. to 4 p.m., 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, which include a wine tasting option, are encouraged.

UPDATE INTERMEZZO BY WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 intermezzosb.com Modern American; Entrées $19–$52

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.

LA PALOMA CAFÉ 702 Anacapa St. Santa Barbara, 805-966-7029 lapalomasb.com Californian/Mexican/Spanish; Entrées $21–$30 Weekend Brunch

This neighborhood favorite occupies a historic building and a special place in the hearts of locals. 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 oak-grilled meats and fish, along

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with seasonal produce. 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.

sangria and Spanish-style gin and tonics. Enjoy the spacious patio with two inviting fireplaces, or try the small-bites bar named, naturally, Poquita.

THE LARK 131 Anacapa St. Santa Barbara, 805-284-0370 thelarksb.com New American; Entrées $18–$42

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.

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.

LIDO RESTAURANT & LOUNGE 2727 Shell Beach Road Pismo Beach, 805-773-8900 thedolphinbay.com/lido Californian; Entrées $16–$58 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.

UPDATE MAD & VIN 1576 Mission Drive Solvang, 805-688-3121 thelandsby.com Wine Country Cuisine; Entrées $20–$48 Saturday and Sunday Brunch

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

Chef-owner Antonio Sessa 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.

MOUTHFUL EATERY 2626 E. Thousand Oaks Blvd. Thousand Oaks, 805-777-9222 mouthfuleatery.com Peruvian, Californian; Entrées $9–$14 Kid-Friendly

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 comfortable 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.

Don’t let the multicolored chalkboard menu or the solarpowered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads, sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food—witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of house-roasted pork shoulder served with fried sweet potatoes and pickled red onions, gets its heat from an aioli made with aji amarillo, a pepper from Sanchez’s native Peru. Additions at dinner might include malbec-braised short ribs on polenta one night and savory chicken stew called aji de gallina the next. Desserts include alfajores, delicate shortbread cookies filled with salted caramel. The Foodies in Training children’s menu includes a turkey slider with fruit, yucca fries, and a drink, all for $6.

LOQUITA 202 State St. Santa Barbara, 805-880-3380 loquitasb.com Modern Spanish; Entrées $19–$42 Great Patio

NELLA KITCHEN & BAR 2860 Grand Ave. Los Olivos, 805-686-1359 nellakitchen.com California-Italian; Entrées $36–$44, Pinsas $14–$35, Small Plates $14–$26

LITTLE DOM’S SEAFOOD 686 Linden Ave. Carpinteria, 805-749-7400 ldseafood.com Seafood, Italian; Entrées $23–$28, Pizza $14–$19

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

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.

OJAI RÔTIE 469 E. Ojai Ave. Ojai, 805-798-9227 ojairotie.com Lebanese-French; Entrées $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 offerings 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 sommelier Emily Johnston, which highlights vintages from Santa Barbara, Ojai, and selected regions in France.

OLIO E LIMONE RISTORANTE, OLIO BOTTEGA AND OLIO PIZZERIA 11 W. Victoria St., Suites 17-18, and Suite 21 Santa Barbara, 805-899-2699 olicucina.com Italian; Restaurant Entrées $20–$42, Bottega $4–$12, Pizzeria $6–$28

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.

OLIVELLA 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com California-Italian; Entrées $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 executive pastry chef Joel Gonzalez’s creative dessert options. Dining spaces include a private wine room as well as a veranda overlooking the first and final holes of the property’s world-class golf course. The restaurant also hosts winemaker dinners.

PETIT VALENTIEN 1114 State St. #14 Santa Barbara, 805-966-0222 petitvalentien.com French; Entrées $20–$25 Weekend Ethiopian Brunch

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.

UPDATE PICO LOS ALAMOS 458 Bell St. Los Alamos, 805-344-1122 picolosalamos.com New American Shared Plates and Entrées $14–$16

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.

ROBLAR WINERY 3010 Roblar Ave. Santa Ynez, 805-686-2603 roblarwinery.com Californian; Lunch Entrées $18–$28 Great Views, Sunday Brunch

Patio Cushions Mobile Service Easy, Convenient, Affordable

805 796 3112 Serving Ventura and Santa Barbara counties

p a t iopr i nc e s s de s i g n .c om

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.

SAMA SAMA KITCHEN 1208 State St. Santa Barbara, 805-965-4566 samasamakitchen.com at Topa Topa Brewing 345 East Ojai Ave. Ojai, 805-335-4175 topatopa.beer Asian; Shared Plates $11–$42

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

SANTO MEZCAL 119 State St. Santa Barbara, 805-883-3593 santomezcalsb.com Contemporary Mexican; Entrées $15–$26

Located a block from the beach on the edge of the buzzy Funk Zone, this stylish venture from

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Where to Eat Now restaurateur Carlos Luna offers a fresh take on Mexican dishes made with local ingredients. The menu celebrates seafood with plates such as Halibut Ceviche and Camarones al Mescal (Mexican shrimp sautéed in a creamy mezcal sauce). Breakfast, lunch, and dinner are served daily. A full bar pours creative craft cocktails and selections from wine and beer lists with local and international labels. Happy hour hums weekdays from 2 p.m. to 5 p.m.

Opened in June in Thousand Oaks, The Cliffdiver (thecliffdiver.com) is cooking up Mexican specialties and fresh seafood. Owner Ivan Torres offers the same laid-back vibe and crowd-pleasing menu that hooked fans at the restaurant’s former location in Malibu. Highlights include lobster tacos, poke tostadas, and surf-and-turf burritos with steak and shrimp. Aguas frescas, Mexican and local beers, and margaritas provide liquid refreshment.

THE SPOON TRADE 295 West Grand Ave. Grover Beach, 805-904-6773 thespoontrade.com American; Entrées $15–$32 Great Patio, Sunday Brunch

The Spoon Trade serves what chef Jacob Town calls “elevated comfort food” in a bright and comfortable neighborhood hangout. Classic dishes (think: fried chicken, pasta, and upside-down cakes) are reimagined with of-the-moment flavors and local ingredients alongside a progressive beer and wine list.

UPDATE SUSHI BY SCRATCH RESTAURANTS 1295 Coast Village Road Montecito, 805-845-9310 sushibyscratchrestaurants.com Sushi; Omakase Menu $145 per person

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, 805-691-9794 sykitchen.com Italian; Entrées $20–$38

Located on a quiet side street in Santa Ynez, this cozy spot is an oasis of craft cocktails and rustic Italian fare in wine and tri-tip country. Executive chef Luca Crestanelli lets his native Italian roots show in house-made pastas such as wild mushroom

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

TRE LUNE 1151 Coast Village Road Montecito, 805-969-2646 trelunesb.com Italian; Entrées $18–$37

Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s 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

Not too fancy, not too expensive, and a good experience all around. BRENT’S DELI 2799 Townsgate Road Westlake Village, 805-557-1882 brentsdeli.com Deli; Entrées $6–$20 Kid-Friendly

For amazingly good Reuben sandwiches on rye bread piled high with pastrami or corned beef, sauerkraut, and Thousand Island dressing, you can’t beat this slick deli. The booths are cushy and roomy, leaving space for your tummy to expand as you down a fourlayer slice of chocolate cake or a plate full of stuffed cabbage rolls. A separate bar also offers the full menu. The patio out back allows for even more seating. A counter up front expedites take-out orders. Brent’s Deli is open for breakfast, lunch, and dinner daily.

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, 805-439-2556 finneyscrafthouse.com American; Entrées $10–$16 Kid-Friendly

The “craft beer spoken here” neon sign in the dining room doesn’t quite say it all at this casual but polished gastropub owned by Greg Finefrock, an 805 local whose childhood nickname inspired the restaurant’s moniker. In addition to the 30 brews on tap, you’ll find craft cocktails, California wines by the glass and bottle, and a fun atmosphere and menu that has something for everyone. With 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.

NEW FRESH CURRY CHEFS 33 North Lewis Road Camarillo, 805-384-8066 freshcurrychefs.com Indian; Dine-in Entrées $10–$14

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.

JANE 1311 State St. Santa Barbara, 805-962-1311 janesb.com and Jane at The Marketplace 6940 Marketplace Drive Goleta, 805-770-5388 janeatthemarketplace.com Eclectic; Entrées $9–$34

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.

LIMEÑA PERUVIAN EATERY 2388 E. Thousand Oaks Blvd. Thousand Oaks, 805-371-1370 limenaeatery.com Peruvian; Entrées $12–$19

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.

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.

OYSTER LOFT 175 Pomeroy Ave. Pismo Beach, 805-295-5104 oysterloft.com Seafood; Fresh Oysters $16 per half dozen; Crudo $14–$27; Entrées $21–$47 Great Views

Savvy seafood lovers get their fix at this buzzing oceanview spot with an outdoor patio. Oysters, such as Fanny Bay and Kumamoto, are delivered fresh daily and other fresh crudo starters include scallop carpaccio and salmon poke tacos. Preparations change seasonally, but look for pan-seared Pacific halibut and cioppino, chock-full of sea bass, mussels, prawns, and littleneck clams. Non-seafood options include hangar steak au poivre and wild mushroom and asparagus risotto. Go ahead and splurge on the peanut butter–chocolate tower. Happy hour is Mondays through Thursdays (excluding holidays) from 4 p.m. to 5 p.m., offering the chef’s choice of oysters on the half-shell with rice-wine mignonette for $1.50 each, $1 off draft beers, and $7 curated wines by the glass. Dinner is served nightly.

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

Downstairs in the Water Court Plaza office complex, owner Pookie creates delicious Thai dishes for lunch and dinner daily. Lunch specials are a steal at $7 to $8 each. She also has a wide selection of interesting salads like the Outrageous Beef Salad with a spicy lime dressing and the protein-rich Yam Yai salad with shrimp, chicken, egg, and peanuts in a sweet-and-sour 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.

THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches and Platters $10–$17 Dog-Friendly, Great Views, Kid‑Friendly, Romantic

Patterned after an Italian enoteca, the aptly named Stonehaus starts each day as a coffeehouse, serving kale-berry smoothies along with baked goods, wraps, and breakfast sandwiches from Lisa Biondi, executive chef at the adjacent Mediterraneo at the Westlake Village Inn. It switches to wine bar mode in the afternoons and evenings, when the menu includes charcuterie and crostini platters, salads, panini, and desserts. The outdoor pizza oven is fired up nightly (check website for hours). Wine flights are arranged by regions, varietals, and themes. Patios overlook the waterfall and the working vineyard, which is open for picnicking on Stonehaus fare (check website for information about seasonal tastings and festivals). The picnic tables and bocce ball court are family friendly, and visiting canines get a water fountain of their own near the courtyard fireplace.

VIVA LA PASTA 525 Country Club Drive Simi Valley, 805-522-4249 vivalapastasimivalley.com Italian; Entrées $10–$35 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 housemade, and bread is baked fresh daily.

Fun, Fun, Fun

Look to these eateries for festive food, an upbeat atmosphere, and a good time. ANDRIA’S SEAFOOD RESTAURANT & MARKET 1449 Spinnaker Drive Ventura, 805-654-0546 andriasseafood.com Seafood; Entrées $8–$24 Kid-Friendly

No visit to Ventura Harbor—or to Ventura, period— is complete without a stop at Andria’s, a locals’ favorite since 1982. On weekends, the fast-moving line to order can stretch out onto the restaurant’s front patio. Additional seating includes indoor dining rooms decorated with vintage photos and fishing gear, and a protected patio with a view of the docks. Charbroiled fresh catch of the day dinners come with rice pilaf, bread, and a choice of salads. Some items are available in stir-fry dishes. But deep-fried is the preferred method of preparation for everything from onion rings (served in a towering stack) to halibut and chips, oysters and chips, popcorn shrimp and chips, and, well, you get the idea. The atmosphere is beach casual: Orders are called out by number when ready, and it’s up to diners to gather utensils, tartar sauce, and other fixin’s from a counter near the kitchen. Beer and wine are available. An on-site fish market is open daily.

BETTINA 1014 Coast Village Road Montecito Country Mart Montecito, 805-770-2383 bettinapizzeria.com Pizza/Italian; Entrées and Pizzas $12–$22

First-timers to Bettina may think they’ve taken a wrong turn and ended up in Italy. At this bustling, cozy neighborhood restaurant patrons sip a Venetian spritz or Negroni and nosh on naturally leavened, Neapolitanstyle 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, 805-544-5282 flourhouseslo.com Italian; Starters $5–$21, Pizzas $15–$20, Pastas $19–$28

With a sleek interior, dynamic menu, and portrait of Sophia Loren, Flour House isn’t just a pizzeria: It’s a love song to Italy. Co-owner and Salerno native Alberto Russo works magic with imported flour and a Stefano Ferrara pizza oven, the gold standard for traditional pizza napolitana. During Meter Mondays, pizzas are available in different sizes depending on the number in your party: a half-meter for four people includes a choice of three tastings ($28), while a full meter serves eight with a choice of six tastings ($50). Don’t miss Russo’s house-made pastas or the weekdaynight aperitivo hour from 4 p.m. to 6 p.m., featuring cocktails such as the classic Negroni and Aperol Spritz as well as beer and wine and appetizers from $4 to $6.

HITCHING POST II 406 E. Highway 246 Buellton, 805-688-0676 hitchingpost2.com Steak House; Entrées $26–$56

A fan favorite since its star turn in the 2004 movie Sideways, Hitching Post II radiates a western-style steakhouse 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.

LUCKY PENNY 127 Anacapa St. Santa Barbara, 805-284-0358 luckypennysb.com Californian; Entrées $11–$16

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

PEASANTS FEAST 487 Atterdag Road Solvang, 805-686-4555 peasantsfeast.com Seasonal Comfort Food Entrées and Sandwiches $14–$18

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 earth-toned dining room, on the outdoor patio, and for takeout. Reina’s Ice Cream by the Scoop, made by the Cherneys’ daughter, is a must.

TAVERNA TONY 23410 Civic Center Way Malibu, 310-317-9667 tavernatony.com Greek; Entrées $13–$37

This huge space at the northeast corner of the Malibu Country Mart is almost never closed and never empty. There’s always fun to be had: If the classical guitarists aren’t playing, the waiters might be singing. 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. 

Zaidee’s Bar & Grill at Soule Park Golf Course (soulepark.com) in Ojai hits a hole-in-one with its recent renovation and revamped menus. The mid-century modern design includes a wraparound bar and a pass-through window framing fairway and mountain views. Early tee off? Breakfast service starts at 6:30 a.m. with egg sandwiches, breakfast burritos, and other early-riser options. The all-day menu includes favorites like a crispy buffalo chicken sandwich, a smash burger, fish and chips, and shoestring-style onion rings.

SUMMER 2022 / 805LIVING.COM

P.S. Sketchpad By Greg Clarke

SUMMER 2022 / 805LIVING.COM

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1235 COAST VILLAGE ROAD I 805.9696.0442 I MONTECITO, CA 93108 W W W . S I LV E R H O R N . C O M