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W H AT ’ S N O W
Clockwise from top left: One
of the fireplaces on the PATIO (also available for private events); BROCCOLI , ESPARRAGOS BLANCO , and SETAS from the
tapas menu; chef PETER LEE at work; assorted pintxos; paella pans from neighbor THE BLUE DOOR ; design by DOUG WASHINGTON .
New Spanish Days
On the edge of the Funk Zone across from the train station, LOQUITA serves up authentic pintxos (small snacks), tapas, and paella along with signature gin-based drinks and Spanish wine. Chef Peter Lee—who previously worked at Joël Robuchon in Las Vegas—uses local ingredients that reflect a climate helpfully similar to that of Spain. True to its name—“crazy girl” in Spanish—the restaurant boasts a convivial atmosphere, views into the kitchen, and a relaxing feel outside by the fire. Designer Doug Washington (of The Lark, Lucky Penny, Les Marchands, Santa Barbara Wine Collective, and Helena Avenue Bakery)—with contributions from Santa Barbara local Stephanie Greene Fuller—mixed 150-year-old copper and brass paella pans and gilded mirrors with modern fixtures (including a projection screen) to create a space with signature Spanish/Santa Barbara flair. The latest venture from ACME Hospitality, helmed by Sherry Villanueva, the menu and atmosphere diverge from that of The Lark but the attention to detail remains the same. 202 State St., Santa Barbara, 805-880-3380. C H A R L O T T E B R Y A N T LOQ UITAS B.COM
What’s Now
Named after the transportation hub where State Street intersects with Highway 101 and the train station, THE HUB is the newly dubbed neighborhood for the boutiques and restaurants where Gutierrez meets Chapala. Home to longtime hot spots including Yoga Soup, Chocolate Maya, and D’Angelo’s, the hood’s business owners are hoping locals will feel the “hometown urban buzz,” says Folio Press & Paperie’s Marlene Bucy. J . B . K .
S A N TA B A R B A R A
PHOTOGRAPHS: LOQUITA, ROB STARK PHOTOGRAPHY
In the hood