cover sTory the previous developer’s financing fell apart. But the timing is auspicious; it can be seen in progression with the design-driven transformation of the old Santa Barbara Fish Market building into The Lark restaurant and adjacent galleries, wine-tasting rooms, and shops at the heart of the Funk Zone. The hotel’s development and direction begins to answer some of the questions about the future of the city, showing that Santa Barbara is renewable and very much alive. If Rosenfeld is the vision of the Interior designer Martyn Lawrence Bullard created a Moroccan twist on a California lifestyle. Hotel Californian, his managing director, Carlos Lopes, is the soul. A man with an old- the barrier of formal dining. We want you to feel like world feel and a largesse and generosity of spirit, he is a you’re coming home, that we’re welcoming you back.” master hotelier with a very high bar for and understand- Local sourcings will include the Santa Barbara Farming of service. He has held key management positions at ers Market, Watkins grass-fed pigs, and an emphasis Hotel Bel-Air and Four Seasons Hotels and Resorts. He on Santa Barbara fish, including sea urchins from John has made exceptional service the hotel’s hallmark. For Hoadley. There will also be a casual street-facing café, more than two months — an exceptionally long train- dubbed Goat Tree, with counter service. There’s already a collegial relationship between La Motte and other cooks in town. During the recent microburst weather event, when The Lark’s coolers went down, the hotel provided refrigeration help. Unlike many of the other top-end, lavish resorts in town, the Hotel Californian isn’t simply another luxury hotel but rather a stake in the ground that’s determined to add to the vibrant creative and social life of Santa Barbara, not just cater to visitors. Rosenfeld is emphatic on this point. “With our outdoor lawns, decks, [and] rooftop spaces, this will be a place for events; music will be played here. Everyone is welcome. It’s intended as much for locals as [for] people visiting Santa Barbara for the first time. Our emphasis is this is going to be, simply, fun.” Rosenfeld has always felt a close tie to this city, which he first saw as a young boy on a crosscountry car trip with his family. He married here, in the gardens of Lotusland, in 2013. Rosenfeld expects the Hotel Californian to reflect the culture and beauty of Santa Barbara just as the Biltmore has defined Montecito for so many years. He also appreciates what is difing period — Lopes and his general manager, Warren ferent about the Funk Zone. “We see this as very much Nocon, have worked with 200 new hires, instituting an arts district,” Rosenfeld adds. “We do not see what’s programs on how to be the perfect concierge, how to happening here as traditional.” make the perfect bed, how to cultivate the perfect hotel. conTinued> Overseeing the Californian’s two restaurants is Alexander La Motte, previously executive chef at The French Laundry and San Francisco’s Four Seasons. If Rosenfeld is the hotel’s vision and Lopes the soul, then La Motte is the belly. His first cooking experience came in the 2nd grade, when he mistakenly used cinnamon rather than paprika to cook his family’s chicken dinner. His mother liked it so much, it became a regular family dish and will be a special at Blackbird, the hotel’s primary restaurant. Blackbird will have a Mediterranean feel with North African influences.“It will be upscale but informal. We want to break down
Our rose field will close for the season soon.
All remaining five gallon Bush Roses:
After two months of intense training, (from left) Pastry Chef Ben Kunert, Executive Chef Alexander La Motte, and Chef de Cuisine James King are prepared to bring exceptional service to diners at Blackbird restaurant.
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165 S. Patterson Ave. 805 -964-9944 www.lasumida.com September 21, 2017
THE INDEPENDENt
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