BEST OF FOOD + WINE S A N TA B A R B A R A
ESSENTIALS With more than
35 years
of experience
in top kitchens
all over the world, Via Maestra 42 proprietor Renato Moiso knows a thing or two about what makes for a great meal. Born in Asti, in the Piedmont region of northern Italy, Moiso was just 12 when he started knocking on local restaurants’ doors looking for work on weekends. This experience sparked “a strong passion for good food and restaurant work that has continued to dominate my life,” he says. He opened his cozy dining room with his wife, Lisa, in 2000 because of a need for a tasting room for their wholesale business, All Italia Imports; Via Maestra 42 soon expanded to become the restaurant it is today.
MUST DOs In the time I spend away from the restaurant, I enjoy BEING OUTDOORS , walking on the beach, biking on the bike path to Goleta Beach, or hiking up to Inspiration Point, santabarbarahikes.com. | RIDING MY VESPA along the coast and over S an Marcos Pass and FLYING WITH MY SON over the S anta Barbara area as he works toward his pilot’s license. | Volunteering with the ITALIAN-AMERICAN BOOT CLUB OF SANTA BARBARA , 805565-2968, italianamericanbootclubsantabarbara.com, and other local community organizations. | NIGHT HARVESTING at H onea Vineyards in S olvang is something I highly enjoy. | My ideal evening is spent by the beach or at home,
ENJOYING SIMPLE FOOD and a glass of wine with friends and family.
102
S A N TA B A R B A R A
BESTOF14.food+wine.indd 102
AN D B L U E TA V ERN , L EE L A MOISO : RENATO
Having opened the latest hot spot, Bl ue Ta vern , 805845-0989, bluetavernsb .com, in lower State Street’s Hotel Indigo late last year, chef Ricardo Zarate (a James Beard Award semifinali t) is pleasing palates morning, noon, and night with Peruvian-inspired American fare—think wood-fi ed pizzas; exotic soups; seafood dishes like pan-fried branzino with huacatay jalapeño sauce and farmers market vegetables (pictured); and, of course, the freshest cocktails created by mixologist Deysi Alvarez.
PHOTO G RAPHS
CLOCKWISE FROM TOP : All-natural Bindi gelato, from $3.25; Castello di Volpaia InDue Two Together Tuscan red wine, $46; fresh white truffles f om Alba, Italy, from $100; Miscela d’Oro coffee, $35.95 per bag; all items available at Via Maestra 42, 805-569-6522.
CY D
ONE TO WATCH
B E S T O F 20 1 4
1/31/14 4:59 PM