WE TASTE IN PARADISE
general manager Gracie Gates; diver scallops with buttermilk vinaigrette, pickled fennel, and dill pollen; Bell's Greg Ryan and Daisy Ryan with Bar Le Côte's chef Brad Mathews. CLOCKWISE
FROM BELOW: The Tavern at Zaca Creek's buttered rock crab; executive chef Cullen Campbell; Calvissius-topped "Caviar Lasagne."
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PHOTOGRAPHS: BAR LE CÔTE, SARA PRINCE; ZACA CREEK, MICHELLE RAMIREZ PHOTOGRAPHY.
Taste - SYV
CLOCKWISE FROM TOP LEFT: Whole roasted sea breem with romesco sauce at Bar Le Côte;
F
ood & Wine’s “Best New Chef” Daisy Ryan pairs with culinary partner chef Brad Mathews, at BAR LE CÔTE (BARLECOTE.COM), the newest venture from the much-lauded Companion Hospitality restaurant group. Opening early summer in Los Olivos, the stylish seafood tavern founded by the awardwinning team behind Bell’s in Los Alamos serves up dishes reminiscent of Europe’s coastal cuisine. Bone-in tomahawks and lobster-whipped potatoes shine at Solvang’s SEAR STEAKHOUSE (SEARSTEAKHOUSE.COM), where the restaurant’s proprietary farm-sourced ingredients include components for Alberto Battaglini’s delicious cocktails. On weekends the one-year-old PEASANTS FEAST (PEASANTSFEAST.COM) has been featuring limited-edition cake creations from the Central Coast’s Golden Opal Baking: stunning, multilayered confections crafted with local produce, often adorned with locally sourced, edible flowers. Alessio Carnevale—of S.Y. Kitchen and Nella Kitchen & Bar front-of-house fame—opens his first brick-and-mortar Italian gelato shop, VIA GELATERIA (VIAGELATERIA.COM), in Solvang this summer. Celebrated chefs Anthony Carron, Lincoln Carson, and Steven Fretz partnered with Hillary Calhoun and wine-world rock star Rajat Parr on Solvang’s COAST RANGE & VAQUERO BAR (COASTRANGE.RESTAURANT), now offering elevated all-day dining and bar menus, sophisticated evening steakhouse fare, and classic drinks from general manager and mixologist Joseph Sabato. Refresh with summery sips at Solvang’s