6 New Reasons to Savor Santa Barbara

Image::  Angel Oak at Bacara Resort & Spa,  Santa Barbara California

Image:: Angel Oak at Bacara Resort & Spa, Santa Barbara California

Sure, it's tempting to stay with the same local restaurants that we know and love, but these 6 new restaurants make a compelling case to venture beyond the norm. Put these eateries on your road trip culinary radar and be sure to let me know what you think. 

Angel Oak at Bacara Resort & Spa

Whether or not you’re staying at the Bacara Resort & Spa, the newly opened Angel Oak is worth the short trip to Goleta — for many reasons. But a prime one is the 18 oz. bone-in rib-eye. Chef Vincent Lesage has set out to reimagine the traditional steakhouse. The menu has ample options of broiled dishes: 10 oz. center cut, 12 oz. New York prime, 18 oz. T-bone steak, 12 oz. bison rib-eye, certified Kobe beef, rack of lamb with apricot puree and 10 oz. dry-aged New York steak with shaved black truffles and brown butter. For the unsauced meats, there are choices: béarnaise, red wine sauce, assorted peppercorn sauce, horseradish crème fraîche and Angel Oak steak sauce. Or, just order the house butter: coriander-lime-espelette, or truffle and herb. It’s a mighty meal worthy of an even mightier appetite. But a leisurely stroll around the Bacara property can make a guest hungry. And the scenic ocean views tend to make diners linger a little longer. 

8301 Hollister Ave., Goleta. (844) 436-2089, angeloaksb.com.

Bone-in rib-eye from Angel Oak at Bacara Resort & Spa - Marshall Williams

Bone-in rib-eye from Angel Oak at Bacara Resort & Spa - Marshall Williams


"Convivo" means to come together. And the restaurant has the big plates — created by a local potter — to justify the name. Shareable portions of spit-roasted chicken and strip steak arrive at the table still smoldering from the wood-burning ovens, dressed in North African chili pepper paste (harissa) and marinade (chermoula). “We burn food properly,” says chef Peter McNee, who, after 16 years of San Francisco living, decided to join forces with Larry Mindel (Il Fornaio group) to reinvent this restaurant at the Santa Barbara Inn. It’s a decision he doesn’t regret as he looks out Convivo’s windows at the sweeping view of the Pacific Ocean. The menu focuses on fresh; the menu is printed daily five minutes before the restaurant opens. Bread is not served before the meal, but the house-made focaccia – with basil oil, onion and caciocavallo – can, and should, be ordered for $2. For brunch, sample specks of heaven: maple bourbon bombolini (doughnut holes) with espresso, pistachios and pancetta.

901 E. Cabrillo Blvd., Santa Barbara. (805) 845-6789, convivorestaurant.com.

Image::  Convivo Restaurant  - Kris Zacharias

Image:: Convivo Restaurant - Kris Zacharias


From the same food-loving entrepreneurs as the Lark (located in a former fish market on Anacapa Street), Acme Hospitality has its hands full with Loquita, at the mouth of the Funk Zone, an historically industrial area that’s experiencing a renaissance with artists, restaurants and bars (think Abbot Kinney). True to the meaning of its name — a wild, fun-loving young girl — the festive vibe starts with starburst light fixtures on the ceiling, spills out onto the outdoor patio and sneaks all the way into the back room, which is a tapas bar called Poquita. The chefs in the kitchen dance to their own simmering beats — switching stations, waving utensils, grilling lemons and plating three different types of paella. Loquita isn’t lacking for animals en español. It serves gambas, pulpo, pescado, vaca, cerdo and pollo. The pulpo (octopus) is the right type of tender, seasoned with black garlic aioli and pickled red onion. Kick off your fiesta de comer with a pintxo, like the Manchego with membrillo (quince paste) and pistachio. 

202 State St., Santa Barbara. (805) 880-3380, loquitasb.com.

Images::  Loquita  - Spanish Cuisine  

Images:: Loquita - Spanish Cuisine  

Helena Avenue Bakery

In the heart of the Funk Zone, and housed in the same warehouse as Santa Barbara Wine Collective, Helena Avenue Bakery serves up hearty breakfast sandwiches and freshly baked pastries until 11 a.m., and sandwiches, salads and goodies from the picnic counter till 6 p.m. The green eggs & ham gets its name from green harissa, and the egg & cheddar, with bacon added, gets a flavorful lift from tomato jam. Both are served on a fluffy buttermilk biscuit. The apricot thyme croissant is great for a lighter breakfast. One big bonus at Helena Avenue Bakery, besides the Mexican chocolate doughnuts, is watching the bakers at work behind oversized glass panels, handcrafting baguettes, breads and pastries daily. Some of the grab-and-go items — created by baker Bryan Foehl and sous chef Bridget Bottoms — include a cold fried chicken sandwich on ciabatta with blue cheese and dill pickles, and a summer squash and sun-dried tomato sandwich with mozzarella and arugula. To satisfy a sweet tooth, grab a stout brownie or peanut butter brittle cookie for the road.

131 Anacapa St., Santa Barbara. (805) 880-3383, helenaavenuebakery.com.

Helena Avenue Bakery in the Funk Zone - Rob Stark

Helena Avenue Bakery in the Funk Zone - Rob Stark

The Nook

A third new restaurant to open recently in the Funk Zone, the Nook is the eat to Lama Dog Tap Room’s drink. Bright and airy, long communal tables fill the refurbished shipping container, and there’s a patio, too, that’s perfect for pets. It’s just one of the community gathering spots inside 120 Santa Barbara Street’s Waterline, an industrial warehouse that’s been freshly re-envisioned as a place for food, beer, wine and an artisan collective. The Nook is a family enterprise, started by 35-year food veterans Norbert Schulz and his wife, Brigitte Guehr (creators of a long list of successful restaurants, including Norbert’s and Brigitte’s), and their two adult children. They call what they serve global comfort food: blackened rockfish soft tacos, beer-braised brown sugar pork belly bao bun, lobster mac and cheese and spicy barbecue Jidori chicken wings. Some of the Nook’s dishes have been created with the idea of pairing them with particular beers and wines available inside the Waterline. It would seem a brew is the perfect match for a tempura soft-shell crab sandwich or purple potato waffle and fried chicken.

120 Santa Barbara St., Santa Barbara. (805) 880-3365, waterlinesb.com/the-nook.

Image:: The Nook / The eat to Lama Dog 

Image:: The Nook / The eat to Lama Dog 

The Little Door

What a spectacular re-launch for one of the best restaurant spaces in town located directly across the street from the Historic Santa Barbara courthouse! The Little Door (of West Hollywood fame) is now open in Santa Barbara with a fresh French menu replete with farm to table and sea to table choices. 

The ambiance is high energy in a cozy setting. Cool blue lights above the central chandelier with  a rhythmic European beat playing overhead mixes with the crowd noise to create a fun atmosphere. The patio offers a great view if the courthouse and the bar has seats all around for a great place to socialize with friends.

129 E Anapamu St Santa Barbara, www.thelittledoor.com

Image::  The Little Door,  the current home of  Piano Riviera Lounge  and former home of  Elements Restaurant & Bar

Image:: The Little Door, the current home of Piano Riviera Lounge and former home of Elements Restaurant & Bar

Article by: Jessica Koslow - LA Weekly


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