New Funk Zone Fave - Tyger Tyger

Image:  Tyger Tyger

“…nearby, at Tyger Tyger, Daniel Palaima, a veteran of the kitchens of the Chicago-based chef Grant Achatz, serves Southeast Asian fare beneath rose-colored lanterns.

Sheila Marikar, New York Times


The article (52 Places to Go in 2019) written in the New York Times lists Santa Barbara as #3 destinations to visit worldwide describing our coastal town as “The “American Riviera” turns hip food and wine haven.

“Long known for drawing movie stars and millionaires to its resorts, Santa Barbara has now become a foodie magnet. The acclaimed Melbourne and Manhattan chef Jesse Singh oversees Bibi Ji, an edgy Indian restaurant — try the uni biryani — with a wine list curated by the noted sommelier Rajat Parr. The “Top Chef” alum Phillip Frankland Lee presides over The Monarch, a posh Californian restaurant, and Chaplin’s Martini Bar, and will open Silver Bough, a 10-seat, tasting-menu venue in January. The Santa Barbara Inn’s Convivo offers upmarket Italian fare and ocean views; nearby, at Tyger Tyger, Daniel Palaima, a veteran of the kitchens of the Chicago-based chef Grant Achatz, serves Southeast Asian fare beneath rose-colored lanterns. (To finish off the night, try the Szechuan pepper soft serve ice-cream at Monkeyshine.) The city offers more than 30 wine tasting rooms that look nothing like their more staid cousins up north. Frequency and Melville feature modern furnishings and party-ready playlists; vinyl rules at Sanguis, a winery run by drummers.” Sheila Marikar, New York Times


Image:  Tyger Tyger

About

“Tyger Tyger is a restaurant offering the highest quality food & beverages matched with a welcoming ambiance and delivers extraordinary guest service of which the Acme brand is known. Located at 121 E. Yanonali Street, along the primary east-west thoroughfare in the heart of the Santa Barbara’s burgeoning arts district, the Funk Zone, Tyger Tyger features cuisine inspired by the bold flavors discovered in street food carts of Thailand and Vietnam. Scratch-made from the year-round local bounty of fresh produce, seafood, and proteins from the Central Coast. Chef Palaima’s menu is for grazing and sharing.” - Tyger Tyger

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