805 Living June 2021 by 805 Living

J U N E 202 1

The Drinks Issue

Vibrance Arugula Pesto Linguine

Vegan Parmesan

Toasted Pine Nuts

White Wine Bolognese

HARDWOOD FLOORING

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ARCHITECTURAL MILLWORK

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DOORS & WINDOWS

CONEJOHARDWOODS.COM

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IPE DECKING

Morgan Stanley is proud to congratulate

Seth Haye

Named one of Forbes’ Best-in-State Wealth Advisors Ranked #10 – State of California, Los Angeles Area Being named to Forbes’ 2021 Best-in-State Wealth Advisors list is a testament to your experience, professionalism and dedication to your clients. Thank you for the work you do each day and for carrying forward the culture of excellence at our firm. The Oaks Group at Morgan Stanley Seth Haye Managing Director Senior Portfolio Management Director Financial Advisor 100 N. Westlake Blvd., Suite 200 Westlake Village, CA 91362 805- 494-0215 seth.haye@morganstanley.com http://www.morganstanleyfa.com/ theoaksgroup

Source: Forbes.com (February, 2021). Forbes Best-in-State Wealth Advisors ranking was developed by SHOOK Research and is based on in-person, virtual and telephone due diligence meetings to evaluate each advisor qualitatively, a major component of a ranking algorithm that includes: client retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of SHOOK Research, LLC and are not indicative of future performance or representative of any one client’s experience. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pay a fee to Forbes or SHOOK Research in exchange for the ranking. For more information, see www.SHOOKresearch.com. © 2021 Morgan Stanley Smith Barney LLC. Member SIPC.

CRC 3393927 01/21

REC001 CS 9993529 03/21

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Contents JUNE 2021 • THE DRINKS ISSUE

Features 62

MIXOLOGY MASTERS

Meet five bar pros from the Conejo Valley to Paso Robles who are making a stir. By Matt Kettmann Photographs by Gar y Moss

RAISING THE BAR

Sara Beckton-León brings new meaning to the phrase craft cocktail.

By Joan Tapper Photographs by Gar y Moss

THE COCKTAIL CLIMATE

What to sip and swizzle this summer.

GARY MOSS; FRONT COVER: GARY MOSS

By Matt Kettmann

JUNE 2021 / 805LIVING.COM

Marcos Altamirano, lead bartender at Flor de Maiz in Santa Barbara, serves up fresh twists on the margarita using a host of house-made ingredients to impart strikingly creative flavors. For more on local cocktail creations, see page 72.

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Contents JUNE 2021 • THE DRINKS ISSUE

44 39 Pulse 33 Tracking the Beat of the 805

By Leslie Dinaberg, Nancy Ransohoff, and Erin Rottman

Finds 39 Stir Crazy

Set the bar for the return of seasonal entertaining with stylish cocktail essentials.

A Quick Pickle No need to dust off the canning equipment for these fast and easy recipes. By Jaime Lewis

By Jennie Nunn

42 STYLE: Happy Hour

Introduction by Nancy Ransohoff Recipes by Valerie Rice

By Frances Ryan

44 TRAVEL

86 DINING OUT:

What’s new on the local restaurant scene

By Nancy Ransohoff

By Erin Rottman

88 Where to Eat Now

Insider 48 Events In & Around

P.S. Sketchpad 96 805 Hopheads

the 805

By Heidi Dvorak

Upgrades 51 Drinks on the Side

Keep sips close at hand with cocktail tables that are tall on style. By Frances Ryan JUNE 2021 / 805LIVING.COM

84 SPIRITS:

Sips of Summer Garden-to-glass refreshments to beat the heat.

It’s five o’clock somewhere. Look into a fresh face to count the minutes.

Taste 80 FOOD:

A Sampler of Quirkily Named Local IPAs. By Greg Clarke

In Every Issue

18 Editor’s Note 22 Masthead 26 Behind the Scenes

Visit Us Online! 805living.com Instagram, Facebook, Twitter, Pinterest, Spotify, Apple, Google, and YouTube keyword: 805Living Check out our website for the free digital version of 805 Living (smartphone- and tablet-compatible, it’s also on issuu.com). Tune in to our free Spotify playlists (keyword: 805 Living) and 805 Living Eats podcasts available on Apple, Google, and Spotify (keyword: 805 Living Eats). Become an 805 Living Insider! Sign up to receive “The Insider,” our free mid-month newsletter that provides additional suggestions for local events and activities, lastminute getaway ideas, and little extras—like food and wine tips—to help you get through the month. Insiders will also receive special offers, contest news, event invitations, and more. Subscribe at 805living.com.

84: GEMMA AND ANDREW INGALLS; 80: ALEXANDRA CHANDLER/SLATE CATERING; 44: COURTESY OF PALISOCIETY

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Editor’s Note

The Art of the Drink I DON’T WANT TO MAKE TOO MUCH of the timing of things, but if there ever was a moment when we could use a drink, it’s now. Coincidentally, our Drinks Issue is here and ready to be put to great use. This month’s issue was really fun to put together because it’s hard to find anyone more passionate about their calling than a mixologist. From the ingredients they choose, to the techniques they use, to the stories behind naming the drink—depending on where you imbibe, there are bar-tisans with some pretty high production values and loads of enthusiasm. I was very happy that Matt Kettmann, a Santa Barbara journalist who knows his way around bars, taverns, and other watering holes, could write two stories this month: in “Mixology Masters” (page 62) he profiles five local mixologists and how they found their way to the bar; and “The Cocktail Climate” (page 72) is Kettmann’s broader survey of the culture that continues to grow around modern drinks and the people who create them. It truly is a whole culture, as evidenced, for example, by the ceramic barware fashioned by Sara Beckton-León (“Raising the Bar,” page 68). This Ventura-based artist—who has taken her fair share of shifts behind a bar— crafts her pieces with both bartenders and their guests in mind. This magazine loves being a part of local cocktail culture too, which is why we’re presenting 805 Living Cocktail Week for a second summer. More than three dozen Central Coast venues will celebrate with creative drink specials from June 24 to July 4. Not only is this a great opportunity for our readers to support local businesses, it’s also a way—a delicious way—to help kick-start the local cocktail culture after so many near-dormant months. For a full list of participating venues and their drinks, turn to page 55. However you choose to celebrate the start of the summer, stay safe. We’ll return in July with our Summer Fun issue.

Lynne Andujar Editor in Chief & Publisher

GARY MOSS

edit@805living.com

JUNE 2021 / 805LIVING.COM

O W ! il av a

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ite m Li

A revolutionary vision for exceptional senior living. Varenita™ of Westlake is a modern approach to luxury senior living that challenges the traditional idea of assisted living and memory care. This new inviting retirement community offers a thriving village-like environment specifically designed for today’s discerning seniors. Here you’ll find exceptional care and innovative programs that promote vibrancy, growth, and independence. This is just part of what makes our communities the most innovative in senior living. We invite you to visit Varenita and experience senior living ReEnvisioned.

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A DV E R T I S E M E N T

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LIVE BEAUTIFULLY!

Luxury senior living is coming to Westlake Village.

arenita™ of Westlake, opening summer 2021, offers an impressive mix of resort-style amenities, fine dining, and innovative health and wellness programs. At Varenita™, we believe that our residents have some of their best years ahead of them and provide beautiful communities in which they can thrive. The keys to successful aging are having a mentally stimulating and

physically active lifestyle, strong social engagement, an environment that supports each individual’s unique goals, and most of all, a sense of purpose and meaning. At Varenita™, residents have an environment that provides the perfect balance of independence, inspiration, and support. For more information, visit discovervarenita.com.

A revolutionary vision for vibrant senior living Varenita is dedicated to creating a rich and fulfilling lifestyle for today’s mature adults through a unique mix of innovation, state-of-the-art communities, and exceptional care. Chef-inspired, healthy entrées at your fingertips. Having a great meal is about so much more than just the cuisine. It’s about impeccable service and enjoying meaningful time with friends or family. The Varenita team is committed to providing delicious healthy meals and uncompromising hospitality throughout our three dining rooms and charming bistro. Empowering the heart, mind, body, and soul. At Varenita, we enrich residents’ lives through an integrated mix of cutting-edge wellness programs and innovative technology. Enriched social connections keep our residents happy and healthy. We understand the positive impact connection has on the lives of residents and their families. This is why we use the latest technology to encourage interaction, engagement, and create an environment where neighbors and caregivers become friends and family.

Residents at Varenita™ unleash their creativity in the art studio and enjoy world class cuisine—family and friends always welcome! The lobby at Varenita™ Westlake features welcoming, luxury design overlooking the Conejo Ridge.

Works t hat i nspi re wal l s

EDITOR IN CHIEF & PUBLISHER

Lynne Andujar

edit@805living.com CREATIVE DIRECTOR

Bernard Scharf EXECUTIVE EDITOR

Kathy Tomlinson DESIGNER

Sophie Patenaude PHOTO EDITOR

Gary Moss

photo@805living.com CONTRIBUTING EDITORS

Heidi Dvorak, Jennie Nunn (Shopping), Erin Rottman (Travel), Frances Ryan (Fashion, Interior Design) CONTRIBUTING WRITERS

Leslie Dinaberg, Matt Kettmann, Jaime Lewis, Nancy Ransohoff, Joan Tapper CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITOR

Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

Anthony Head

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805 LIVING, JUNE 2021

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Behind the Scenes Going out for drinks is permissible again, and here’s where and what our featured contributors say they’ll sip first.

Matt Kettmann “I explore the food-anddrink scene for work, so I’ve already enjoyed quite a few outdoor cocktails from the shores of Montecito to the alleys of Solvang,” says contributing writer Matt Kettmann (“Mixology Masters,” page 62 and “The Cocktail Climate,” page 72). “But stepping foot into The Pickle Room in Santa Barbara and ordering a few greyhounds from bartender extraordinaire Willy Gilbert was like going home.”

Leslie Dinaberg

Jennie Nunn “I have been wanting to check out the Rosewood Miramar Beach,” says shopping editor Jennie Nunn (Finds, page 39). “The Miramar Beach Bar looks like the perfect spot for sunset viewing and a drink on the patio.”

FROM TOP: JOANNA KETTMANN; AMY BARNARD; JEN SISKA

“The aloha spirit of the Mai Tai at Chuck’s of Hawaii in Santa Barbara has been calling to me for more than a year,” says contributing writer Leslie Dinaberg (Pulse, page 33). “The timeless tiki vibe is just as sweet as this summery cocktail served with an umbrella and cherries on top.”

Behind the Scenes Here’s where our featured experts look forward to raising a glass and what it will contain. “First stop is Satellite in Santa Barbara. The Sunshine Spritz is a perennial favorite— perfectly sweet and refreshing.” —Sarah Bourke

(“The Cocktail Climate,” page 72) founder and forager Sideyard Shrubs Santa Barbara drinksideyard.com

“The Lark, if I’m in Santa Barbara, for one of their mocktails like the Bougainvillea.” —Chris Hewes

(“Mixology Masters,” page 62) barman Nella Kitchen & Bar Los Olivos nellakitchen.com

“Loquita in Santa Barbara, for their Costa Blanca gin and tonic made with kaffir lime–infused gin and garnished with blood oranges.”

“I will be heading to the Bank of Italy Cocktail Trust in Ventura, for a Giuseppe the Wise.” —Sara Beckton-León

(“Raising the Bar,” page 68) ceramist and bartender Parlor Room Goods & Services, Fluid State Beer Garden Ventura parlorroomgoods.com nellakitchen.com

BOURKE: COURTESY OF SIDEYARD SHRUBS; HEWES: SKULLNBONEZ; RICE: DEWEY NICKS

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Pulse

T R AC K I N G T H E B E AT O F T H E 8 0 5

CHRISTOPHER ARDELL

RAISE A GLASS TO EXOTIC APPEAL “When we decided to open this place blending Asian and Polynesian aesthetics, the name just came to mind,” says Jeffrey Helfer, co-owner of Westlake Village’s newest cocktail lounge, Bamboo Room (bambooroomwlv.com), slated to open June 10. “We really hope it gives people a feeling that they’re going to walk into an environment that’s nontypical for around here.” Inside, the establishment is both spacious and intimate with cozy sofas and chairs, while outside, additional seating rings firepits. Naturally, bamboo is featured throughout. To create the 3,500-square-foot venue, Helfer partnered with chef Anthony Alaimo, who is now chef

at 101 North Eatery & Bar, which he also co-owns with Helfer, but the Bamboo Room is strictly for a drinking crowd. That’s why they tapped 101 North’s mixologist, Austin Franco to be the bar manager. “Austin has created some really incredible cocktails that, like the rest of the space, really make a statement,” says Helfer. Franco’s new menu includes originals like Born Under a Bad Sign, a mix of reposado tequila, maple, coffee liqueur, mole bitters, and orange essence; and Risk and Reward, made with cilantro chile-infused tequila, honeydew melon, Green Chartreuse, and pressed lime.

—Anthony Head JUNE 2021 / 805LIVING.COM

Pulse

WHIMSICAL WATERCRAFTS LAND IN VENTURA

Here’s a new way to get out on the water this summer. Swan Pedal Boats from Ventura Boat Rentals (venturaboatrentals.com) are available for rent at Ventura Harbor Village (venturaharborvillage.com). Glide on the water under your own power in the Ventura Harbor marina while enjoying wildlife and scenic views. The custom-painted swan-shaped pedal boats are decked out with colored lights to allow for sun-soaked day use and sparkling evening rides. “I am very excited to have brought something new and enticing to Ventura Harbor,” says Captain Doug Cooper, owner of Ventura Boat Rentals. “The swan pedal boats feel like an amusement park on the water!” Daytime rentals are on a first-come first-served basis, Friday, Saturday, and Sunday evenings by appointment. Visit the website or call 805-642-7753 for details. —Nancy Ransohoff

A PERFECT SIT Settle on a new chair to match your style at a one-stop shop.

Frank Lloyd Wright would have approved Canal Dover Furniture “Craftsman Morris” This Arts and Crafts Movement-inspired adjustable recliner comes in cherry, oak, and maple with unique wooden inlays ($4,285).

JUNE 2021 / 805LIVING.COM

Channeling an Inner Ringo Starr Moe’s Furniture “St. Anne” Upholstered in dark top-grain leather, this swivel club chair has a distinctly mid-centurymodern vibe ($2,499).

features products from more than 75 high-quality manufacturers in its two-story showroom. “We carry a wide variety of unique, eclectic items,” says owner Kevin Seelos. “It makes it fun to browse through the store. We specialize in American-made goods, including products from Amish makers, and offer some imported pieces and made-to-order options.” —N.R.

On par for the Tiger Woods wannabe Pulaski Furniture “Miles” This classic, tailored club chair is upholstered in green top-grain leather and accented with dual rows of nickel-finished nailhead trim ($1,895).

A nod to Don Draper’s aspirational style Moroni “365 Frensen” Featuring boxy, midcentury-modern lines atop metal legs available with a black- or copperfinish, this chair is upholstered in top-grain Italian leather with tufted stitching ($1,275).

Proper repose for Lord Grantham New Pacific Direct “Guinevere” This birch-framed, English/French country– style, wing armchair contrasts a Nubuck charcoal upholstery seat with a burlap exterior. A removable lumbar pillow is included ($825).

TOP: COURTESY OF VISIT VENTURA

Everyone has a favorite chair—that comfy perch that invites settling in with a good book or an iPad, cuddling with Fido, or even taking a nap. Here, with a nod to Father’s Day, is a sampling of candidates, in various styles, for a new favorite bastion of relaxation for Dad or any discerning sitter. All can be found at or ordered through For Your Home (fyhfurn.com) in Ventura. Opened in 1976, the California-style furnishings store now

Wine Country Living Santa Ynez Style

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© 2021 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. All offerings are subject to errors, omissions, changes including price or withdrawal without notice. Patty Murphy DRE: 766586

Pulse

Roller skates. Longboards. Hoverboards. It’s all allowed at The SLORoll (thesloroll. com), a free skating party that pops up the first Saturday of every month from 7 p.m. to 9 p.m. at various locations in San Luis Obispo County. “We just kind of gave the people what they wanted,” says founder Shauna “Dottie” Gustuson, former Central Coast Roller Derby skater. DJ Brotha C supplies the tunes, monthly themes like May the Roll Be with You inspire the outfits, and local brand Reap What U Sow sells custom t-shirts and accessories. The meetups have grown from 20 to 70 people of all ages. The ultimate goal, Gustuson says, is to secure a piece of land or a building to share with other nonprofits to create a community space based on inclusivity and creativity.

Thirty classic Italian cars with vintages from the 1930s through the 1980s are motoring into Ganna Walska Lotusland (lotusland.org) botanical garden in Montecito on July 24 for this year’s Lotusland Celebrates fundraiser. The event’s Petal to the Metal theme showcases restored Ferraris, Maseratis, Alfa Romeos, and more. “Lotusland has some really amazing, almost-extinct plants, and the event focuses on the same concept of collecting something that’s precious so that someone can enjoy it,” says event cochair Caroline Thompson, co-owner of Cabana Home (cabanahome.com) interior design and furniture in Santa Barbara. “It’s a terrific marriage of something that is living and something that is metal.” The outdoor event, which will take place in a variety of time slots to allow for pandemic-safe physical distancing among visitors, will feature wine, beer, and light refreshments. Proceeds support year-round care of the garden and its conservation programs. —E.R.

—Erin Rottman

STRENGTH IN ELEGANCE

Having worked for decades as an entertainment-industry visual-effects artist, Santa Rosa Valley resident Kevin Prendiville says he has always been a maker at heart. When his wife Jerami requested that he create a bag for her to bring to the barn where she boards her horse, he was inspired to create a handcrafted leather equestrian-themed tote with a removable saddlebag. It became the first product of the couple’s new brand, Rebar Works (rebarworks.com). “So many people said, ‘I want one of those,’ that we redesigned it and made it even better,” says Jerami. More leather goods are on the horizon, as well as home furnishings and whatever else catches their creative spark. “We consider ourselves a luxury lifestyle brand, and we like to cater to people who appreciate beauty, clean design, high-quality materials, and detailed craftsmanship.,” Jerami says. “We’re bringing a unique voice to it, too,” adds Kevin. Taking inspiration from the steel rods it’s named for, the company’s mission is to harness the strength and integrity of understated elegance. —Leslie Dinaberg Sturdy, stylish tote bags (above, right) are the first in a line of products by Rebar Works, a new handcrafted leather goods company founded by Jerami and Kevin Prendiville (right).

JUNE 2021 / 805LIVING.COM

THE PETAL MEETS THE METAL

TOP: BOB CRAIG; FAR LEFT: © VERTIKALA/STOCKSY UNITED; BOTTOM GROUPING: KEVIN AND JERAMI PRENDIVILLE

SKATE DATES

A 1960 Alfa Romeo (below) and other vintage Italian vehicles will make a showing on July 24 at Lotusland (right) to support its gardens.

cabinetsense.com

SPIRITED SOAPS

Piney juniper with a hint of citrus. Sweet fruit and spice with a touch of bitter orange. These may sound like flavor notes in popular cocktails, but they’re actually fragrance combinations in a line of handcrafted soaps. For two of its sudsy bars, Etta + Billie (ettaandbillie.com), a Ventura-based maker of small-batch

COURTESY OF ETTA + BILLIE

Design • Construct • Manage

body-care products, takes olfactory cues from libations. “I’m constantly inspired by the food and beverage world,” says CEO Alana Rivera, “so I wanted to capture the essence of some of my favorite classic cocktails— the gin and tonic and the negroni.” After what she describes as “years of pushing paper around in corporate America and feeling deeply unsatisfied and utterly uncreative,” Rivera received a book about soapmaking as a gift from her mother. She credits it with sparking her creative, entrepreneurial journey. “I combine highly effective natural ingredients to create products that are centered around my love of farm-to-table food culture and the connection it brings,” she says. 

—L.D.

Visit Our Showroom 2221 Madera Road, Simi Valley • 805.520.0168

A DV E R T I S E M E N T

FORWARD THINKING ON

REVERSE MORTGAGES HOW REVERSE MORTGAGES WORK

hese days, senior citizens have more equity in their homes than ever before. Home prices in Southern California have quickly appreciated with the current real estate frenzy. As of the start of the second quarter of 2021, homeowners aged 62 and

a borrower can expect to pay an origination fee and closing costs. These costs With the more traditional forward mortgage, a financial include appraisal, escrow and title insurance, and institution loans a borrower mortgage insurance if it an amount of money that is a HECM (Home Equity they must repay in monthly Conversion Mortgage) which payments over a specific is FHA insured. There are also period of time. The most jumbo reverse mortgages common term is 30 years. for borrowers with higherWith a reverse mortgage valued homes. This product there are no monthly is not FHA insured and the payments. The borrower can maximum loan amount is draw on the equity in their $4 million. home similar to a line of Interested in learning if credit. The loan can be taken a reverse mortgage makes as a lump sum, monthly disbursement, a line of credit, sense for you? Contact Pattye or a combination of these. The Zeto at pattye@pclfg.com or 818-865-0600. loan comes due either when the borrower dies or moves out of the home. While there are no monthly payments, it is imperative that property taxes, homeowner’s insurance, and property maintenance are older have more than $7.82 maintained throughout the life trillion in home equity of the loan. according to the latest data Reverse mortgages are released by the National available to people 62 and Reverse Mortgage Lenders over. Homeowners can Association. How can seniors refinance into a reverse tap into this equity to stay mortgage or use a reverse in their homes as long as mortgage to fund the possible? With a financial purchase of a home. As tool called a reverse mortgage. with a traditional mortgage,

Factors that help determine how much you qualify for: • Age of the youngest borrower • Market value of the home • Existing mortgage balance • Distribution type and interest rates

Connect With the Experts The Mark Klein Team at PCL Financial Group is a full-service lender offering expertise in every area of mortgage lending, from purchase and refinance to reverse mortgages. While I am the VP of Client Relations, I also specialize in reverse mortgages, a topic that I

www.pclfg.com

am passionate about. In the coming months, I’ll be sharing my expertise with you, along with other mortgage ideas, and I look forward to connecting to answer any questions you have. —Patricia Zeto, VP of Client Relations, PCL Financial Group

Finds S H O P P I N G / S T Y L E / T R AV EL

Stir-Crazy SET THE BAR FOR THE RETURN OF SEASONAL ENTERTAINING WITH STYLISH COCKTAIL ESSENTIALS.

COURTESY OF SERENA & LILY

By Jennie Nunn

Refreshment on wheels: “Monaco” bar cart ($548); Serena & Lily, Pacific Palisades, serenaandlily.com.

JUNE 2021 / 805LIVING.COM

Finds

1 2

4 1. Sir | Madam mixed metal wine opener “No. 2” ($22); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmess.com.

2. Sferra “Bevande” cocktail napkins ($44); The Malibu Colony Company at Malibu Country Mart; malibucolonyco.com.

3. Stainless steel and zinc bee cocktail picks in antique brass finish with marble holder ($40); Williams-Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com. 4. Two’s Company wooden muddler ($23 for 1 of 3 styles at random); Whiskey & Leather, Santa Barbara, whiskeyleather.com. 5. Yes Cocktail Company lavender honey cocktail mixer ($17); General Store Paso Robles, generalstorepr.com. 6. Five-piece gold-finish stainless steel bar tool set with stand ($30); Target: Westlake Village, Thousand Oaks, Simi Valley, Moorpark, Camarillo, Oxnard, Ventura, Santa Maria, San Luis Obispo, and Paso Robles; target.com. 7. Resin champagne bucket with leather handles ($288), Tina Frey, Montecito, tinafreydesigns.com.

8. Viski small double jigger ($15); viski.com.

10 8

For more, visit our Pinterest page, keyword: 805living.

JUNE 2021 / 805LIVING.COM

9. Rabbit freezable whiskey glasses in navy ($25 for set of two); Williams-Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com. 10. Antique brass and glass cocktail shaker ($40); Williams-Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com. 

Finds Style By Frances Ryan

Happy Hour

IT’S FIVE O’CLOCK SOMEWHERE. LOOK INTO A FRESH FACE TO COUNT THE MINUTES.

Breitling “Premier B01 Chronograph 42” with steel case and bracelet and black dial ($8,800); Polacheck’s Jewelers, Calabasas, polachecks.com.

Cartier “Santos de Cartier” steel chronograph with interchangeable rubber and leather bracelets ($9,000); Polacheck’s Jewelers, Calabasas, polachecks.com.

Apple Watch “Series 6” 44mm space gray aluminum case with silver link bracelet ($729); Apple Store, Thousand Oaks, Santa Barbara, and Canoga Park; apple.com.

G-Shock MT-G Collection “MTGB2000D-1A” made from lightweight, shock-resistant metal-and-resin composite ($1,000); Time Spot, Thousand Oaks, timespotwatches.com. JUNE 2021 / 805LIVING.COM

Timex “Standard Chronograph” 41mm with fabric and leather strap ($109); timex.com.

Bertucci “A-4T Super Yankee Special Edition” with black dial and nylon band ($285); Leftlane Sports, San Luis Obispo, leftlanesports.com.

Patek Philippe “5196G Calatrava” in white gold with silvery gray dial (price upon request); Polacheck’s Jewelers, Calabasas, polachecks.com.

For more, visit our Pinterest page, keyword: 805living.

Rolex 36mm “Datejust” oystersteel and white gold with black dial ($8,550); Polacheck’s Jewelers, Calabasas, polachecks.com.

Hermès “Carre H” in stainless steel with leather strap ($7,375); Neiman Marcus at Westfield Topanga, Canoga Park, neimanmarcus.com. 

3: COURTESY OF TIMEX

Finds Travel

PALIHOUSE SANTA BARBARA’S POLO CLUB COCKTAIL

By Erin Rottman

PREPPY IN DOWNTOWN SANTA BARBARA

Cocktails like this one taste especially good at the lowkey Palihouse Santa Barbara pool, where guests can order on an app for poolside delivery while enjoying alternative indie tunes. But here, Brent Berkowitch, vice president of food and beverage for all Palisociety locations, shares the recipe for the hotel’s twist on the standard Pimm’s Cup so fans can enjoy it at home. “It’s heavily inspired by the vintage preppy–meets– American Riviera vision for the hotel,” Berkowitch says, “in that it, too, puts a contemporary spin on a timeless favorite.” Makes 1 cocktail 3 slices cucumber 1½ ounces Pimm’s No. 1 1 ounce Aperol 3 ounces ginger ale Cucumber ribbon In a chilled highball glass, lightly muddle cucumber slices. Add Pimm’s No. 1 and Aperol, and top with ginger ale. Add ice and garnish with a cucumber ribbon.

At the new Palihouse Santa Barbara hotel (left, from top): downtown attractions are conveniently close; the 24 guest rooms and suites look out onto the Mediterranean-style courtyard or the pool area; and homey lounge areas welcome guests to sit back and relax.

JUNE 2021 / 805LIVING.COM

COURTESY OF PALISOCIETY

fter losing his San Francisco studio in the earthquake and fire of 1906, California impressionist painter John Marshall Gamble left the city for Los Angeles but stopped in Santa Barbara, where he couldn’t resist the landscape. Gamble painted the poppies, blue lupine, and coastal hills and started teaching at the Santa Barbara School of the Arts in 1929. He became known as the “dean of Santa Barbara artists.” It’s fitting that the former art school’s two-story Spanish colonial building in the middle of downtown is now home to the new Palihouse Santa Barbara (palisociety.com/ hotels/santa-barbara, from $395), whose founder Avi Brosh can be called the “dean of boutique hotels.” Brosh aims for a relaxed atmosphere that’s not a fashion show, retail center, or hub of hustle and bustle. “You can have a negroni and know you’re going to be able to find the server for another one,” he says. “You have the run of the place, and that’s a lot of fun.” Rather than mirroring a traditional Montecito-style residence, Palihouse Santa Barbara feels preppy with textiles in mixedand-matched plaids and florals, a color palette featuring pinks, greens, reds, and blues, and unexpected details, like horseshow ribbons made into do-not-disturb signs for the 24 rooms. Intimate dining and cocktail-lounge spaces, where that negroni and other specialty beverages are served, have a European vibe. In The Living Room, a seating area off the lobby, guests can lounge and enjoy snacks, which are offered all day. It opens up to the outdoor courtyard, where pale pink umbrellas shade marble tables around a central fountain. The dog-friendly hotel has a pool, fitness center with Peloton bikes, and room for private dinners, but when it’s time to explore, downtown’s museums, shops, and restaurants are just outside the entrance.

Explore this Property at www.2111RandomOaks.com | 12.5 ± Acres | $9,500,000

LAURA DRAMMER

#16 Berkshire Hathaway Agent Worldwide Over $100 Million in Sales in 2020 8 05.448.7500

La u r a @ La u r a Dr a mm er. co m

D RE : 0 1 2 0 9 5 8 0

w w w . Lau raD ram me r .c o m

© 2021 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise systemof BHH Affiliates LLC. BHHS and the BHHS symbol are registered service marks of Columbia Insurance Company,a Berkshire Hathaway affiliate. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information.

TAKE A SEAT. ENJOY THE WINE.

ENGAGE THE SENSES.

JUST STEPS AWAY FROM THE OCEAN visit our downtown Santa Barbara tasting room to experience wines produced from the finest vineyards on the Central Coast. Enjoy wine flights, chocolate and wine pairings, and light fare on our expansive outdoor patio. Reservations recommended. Visit jwilkes.com. 805-318-6680 | jwilkes.com | 35 State St., Suite B | Santa Barbara

Finds Travel

21 DAYS TO BALANCE IN BAJA

Yoga is among the wellness activities available during a 21-day Perfect Balance Sabbatical at Rancho La Puerta in Baja California, Mexico. Located beside the Activity Pool, the Tierra Alegre juice bar offers seasonal, cold-pressed blends and smoothies made from ingredients grown on the resort’s organic farm. The living room in each of the new Villas Cielo can be converted into a personal gym or office.

DATA-DRIVEN WELLNESS

Hikes, hands-on cooking classes, individual health consultations, and spa treatments are just some of the elements provided during four new retreats at the California Health & Longevity Institute (CHLI), housed in the Four Seasons Hotel Westlake Village (fourseasons.com/westlakevillage, from $3,285/ person). Designed to improve long-term health, the four-day sessions, offered once a month, are based on five pillars of wellness: medical data, plantbased nutrition, fitness, life balance, and healing touch. “The recommended small, sustainable steps to permanent change are far better for your health than doing a quick detox,” says Victoria Nickle, executive director of CHLI. The programs accommodate a range of fitness levels. The WellPower Retreat centers on yoga, meditation, and plant-based education and includes hang-out time that makes it an ideal choice for groups of friends. At the other end of the

JUNE 2021 / 805LIVING.COM

spectrum is the WellTel Reset, designed for those who are active and eating healthy but may have hit a plateau. It tests such markers as metabolic rate and VO2 max (aerobic endurance) for people who “want to take their health to the next level,” Nickle says. Private retreats may be organized for groups of four or more. ·

Please check CDC and local guidelines before traveling.

YOGA, JUICE BAR, AND INTERIOR: COURTESY OF RANCHO LA PUERTA; HIKERS COURTESY OF CALIFORNIA HEALTH & LONGEVITY INSTITUTE

nspired by an idea from the 2019 Global Wellness Summit in Singapore, Rancho La Puerta has launched the 21-Day Perfect Balance Sabbatical (rancholapuerta.com, from $17,355 plus tax/person) at its resort in Baja California, Mexico. “With this past year being unlike any other, it was essential to create a program that reflected the current environment,” says Roberto Arjona, CEO of Rancho La Puerta. “As a society, we are seemingly more drained, overworked, stressed, and anxious than ever before, which is why the Perfect Balance Sabbatical is particularly meaningful during this time.” The all-inclusive program encompasses four phases: cleanse, relax, restore, and energize. It includes three private wellness consultations and a weekly intention-setting session as well as nine spa therapies; fitness and cooking classes; organic, Mediterranean cuisine; and accommodations in one of the spacious, freestanding Villas Cielo or Villas Luna, each with a fireplace, private patio, and expansive views.

GRIMM’S Bluff

Grimm’s Bluff is a Certified Biodynamic Farm in the Happy Canyon AVA specializing in Bordeaux varieties planted to virgin soils using ancient methods without the use of chemicals. Our wines are honest, distinct, and classic.

VISIT US IN THE HEART OF LOS OLIVOS!

2445 Alamo Pintado Ave. #102

Reservations are recommended. Sunday–Thursday 12–5pm | Friday–Saturday 12–6pm

Los Olivos CA 93441 805.691.9065 | grimmsbluff.com

Alfresco Elevated

Event company setting the scene for intimate outdoor gatherings. Serving Ventura County picnicandplaydate@gmail.com picnic_and_playdate

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak

WRITERS GROUP SESSIONS

Craig Shoemaker

6/10

Virtual. Don’t give hump day short shrift. Wednesdays are when writers, authors, and small publishers can gain valuable information about their fields of interest from joint meetings of the Independent Writers of Southern California and the Writers & Publishers Network; iwoscwpn.com. Through July 12 MBAA SALON 2021

Art Center Morro Bay. This special exhibit celebrates 70 years of the Morro Bay Art Association and features the work of member artists. Their choice of artwork represents their personal artistic journey, and the exhibit is installed in the traditional French Salon format—in alphabetical order; artcentermorrobay.org. Through August 1

Through 9/5

Here’s an Idea: Who’s that snoring? A giraffe? A bear? Find out who’s awake and who’s snoozing at a wild night out at the Santa Barbara Zoo. AFTER HOURS takes place on Friday, Saturday, and Sunday nights from 4 p.m. to 7 p.m. Guests can ride the train, purchase food, and enjoy happy hour specials at the hilltop restaurant; sbzoo.org.

JUNE 2021 / 805LIVING.COM

SHANA MOULTON: THE INVISIBLE SEVENTH IS THE MYSTIC COLUMN

Museum of Contemporary Art Santa Barbara. The work of the Santa Barbarabased artist is on exhibit and features the debut of a new work filmed and edited by Moulton while in COVID-19 quarantine alongside pieces from her Whispering Pines series; mcasantabarbara.org. Through September 5 BIO/MASS: CONTEMPORARY MEDITATIONS ON NATURE

The Wildling Museum of Art & Nature, Solvang. Now reopened, the museum features a new exhibition that invites viewers to engage with art through the eyes of the artists as observers and

interpreters of the natural environment around them; wildlingmuseum.org.

June 12

June 10

Virtual. The Agora Foundation’s Online Seminar Series explores two books that illuminate the Black experience, one by Anna Julia Cooper and the second by W.E.B. Du Bois. Tutors Anika Prather and Andy Gilman host the session; agorafoundation.org.

CRAIG SHOEMAKER LIVE!

Los Robles Greens Amphitheater, Thousand Oaks. To some, he’s known as The Lovemaster, but to most, this comedian is a barrel of laughs. This TOArts Scene on the Greens show is part of the Bank of America Performing Arts Center series; bapacthousandoaks.com.

A VOICE FROM THE SOUTH AND THE SOULS OF BLACK FOLK

June 13 STAMPEDE IN THE PARK

June 10 SCALLOPS, OYSTERS, AND MUSSELS, OH MY!

Virtual. Along with clams, the abovementioned marine bivalve mollusks are the most-consumed seafood around the globe. However, curator emeritus Paul Valentich-Scott explores their lives within their watery world, not at the dinner table. The class is part of the Santa Barbara Museum of Natural History’s Conversations With a Curator series; sbnature.org. June 11 THE SPIRIT OF ALOHA: TO GIVE AND TO RECEIVE

Hyatt Regency Westlake, Westlake Village. Support the charitable efforts of the Westlake Women’s Club by attending its signature event. Enjoy champagne, a silent auction, a fashion show, boutique shopping, raffles, and a Hawaiianthemed outdoor luncheon; westlakewomensclub.com.

Santa Susanna Community Center, Simi Valley. Eye extraordinary pony cars at this roundup of Mustangs and other Fords. Proceeds benefit Because We Can, Because We Care, a nonprofit organization that uses rescued horses for equine therapy; valleymustangclub.com. June 19 THE LONG RUN

The Canyon at Oxnard Performing Arts & Convention Center. Like the Eagles? This group is the next-best thing. The local band is remarkable in its precise recreation of the original band’s vocal harmonies and musical accuracy; wheremusicmeetsthesoul.com. June 20 THE INCREMENTALS

HammerSky Vineyards, Paso Robles. Bring a blanket and relax on a lush and expansive lawn with vineyard views while listening to live music. The group specializes in Americana, rock, and folk. Picnic lunches are available; hammersky.com. 

WILDLING MUSEUM OF ART & NATURE: LAUREN SHARP

Ongoing

presented by

CONEJO VALLEY YOUTH ORCHESTRA

City of Thousand Oaks

GARBA 360

LAS CAFETERAS JOHN MCEUEN

SEVEN FREE* EVENTS OVER THREE WEEKENDS IN JUNE! FRI, JUN 11, 7PM / NEW WEST SYMPHONY: LIGHT CLASSICS AND POPS IN THE PARK, TRIUNFO PARK • SAT, JUN 12, 7PM / SUMMER NIGHTS WITH 5-STAR, NORTHWOOD PARK • SUN, JUN 13, 7PM / CONEJO VALLEY YOUTH ORCHESTRA, OAKBROOK PARK • FRI, JUN 18, 7PM / MOVIE NIGHT: RIO, SPRING MEADOW PARK • SAT, JUN 19, 7PM / GARBA 360, KIMBER PARK • FRI, JUN 25, 7PM / LAS CAFETERAS, THOUSAND OAKS COMMUNITY PARK • SAT, JUN 26, 7PM / THE TOM CORBETT TRIO & JONATHAN MCEUEN AND BAND, STAGECOACH MUSEUM LAWN

NEW WEST SYMPHONY

5-STAR THEATRICALS

*All events are free, but we are asking people to register to provide social distancing pods: bapacthousandoaks.com

All events will be subject to State, County, and other governmental agency COVID-19 pandemic mandates and regulations. As of now, all patrons are required to wear a face covering unless actively eating or drinking. This event will have restricted seating to offer social distancing. Please maintain 6 feet social distance at all times. Patrons must comply with restrictions and directions from event personnel or may be asked to leave. Due to present circumstances surrounding COVID-19, the event status is subject to change.

JUSTIN MICHAEL WILCOX

LAUREN LOUIS MARC GINSBURG

visit one of our

4 LOCATIONS new

OXNARD

805.485.0691

AGOURA HILLS 818.851.9077

SANTA BARBARA 805.845.0500

GOLETA

805.685.6068

Voted Best Daycare & Pet Boarding for 14 years. • Cage-free Overnight Boarding • 10,000 Sq. Ft Indoor/Outdoor Play Space • Dog Daycare - 1st DAY FREE • Giant Swimming Pool

DIOJI.COM

Upgrades Drinks on the Side

KEEP SIPS CLOSE AT HAND WITH COCKTAIL TABLES THAT ARE TALL ON STYLE. By Frances Ryan

By Bernhardt (from left): cast-aluminum “Buckley” in antique dark-brass finish ($390), white marble “Isabelle” ($1,085), etched cast-aluminum “Cordoba” ($308), cast-aluminum “Mirabelle” in black-nickel finish ($390), and cast‑aluminum “Lorraine” in nickel finish ($473); Cabana Home, Santa Barbara, cabanahome.com. JUNE 2021 / 805LIVING.COM

Upgrades

2 1 3

6 1. Century “Lift” with hand-forged wrought-iron base in gunmetal finish and stoneware lay-on top ($1,155); Alderman Bushé Interiors, Thousand Oaks, aldermanbushe.com.

2. Century “Oscar” with metal pedestal in antique brass finish and resin top ($2,250); Alderman Bushé Interiors, Thousand Oaks, aldermanbushe.com. 3. Holly Hunt “Spectacles” with polished cast-bronze base and fog-cast glass (price upon request); available through interior designers or Holly Hunt, Los Angeles, hollyhunt.com. 4. Regina Andrew “Liam” with cantilevered steel base in gold-leaf finish ($388); Cabana Home, Santa Barbara, cabanahome.com. 5. Greenington bamboo “Rosemary” in black-walnut finish ($248); For Your Home Furniture, Ventura, fyhfurn.com. 6. Palecek faux wood “Z” hand-cast in polyresin from original carved-wood mold ($1,348); The Sofa Guy, Thousand Oaks, thesofaguy.com.

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7. Alder and Tweed Furniture “Vail Molten” with acacia-wood top in natural finish and BronzeFill metal base ($470); PTS Furniture Home and Office Showroom, Thousand Oaks, ptsfurniture.com. 8. Made Goods “Charl” with metal tripod base in warm gold and layeredresin top in aqua ($2,100); The Sofa Guy, Thousand Oaks, thesofaguy.com. 9. Hickory White “Centurion” with metal base in key gold finish and Century Stone marble top ($1,275); Alderman Bushé Interiors, Thousand Oaks, aldermanbushe.com. 10. Designed by Alain van Havre for Ethnicraft, “Teak Cove” in black-tainted solid teak with varnished finish ($559); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com. 

9 10 52

JUNE 2021 / 805LIVING.COM

For more, visit our Pinterest page, keyword: 805living.

The Library M urphy Wallbed Instant Guest Room Limited space in a bedroom? Need to turn an office into a guestroom at a moment’s notice? Problem solved! Visit us to shop the largest selection of Murphy Wallbeds in Southern California!

Mention this ad for a free memory foam travel pillow

“A guest never forgets a host who treats him kindly.” —Homer

805 Ventura Blvd. Oxnard, CA 805.988.9333 comfortzonesleepgallery.com

While Supply Lasts, Through 6-30-21

OPEN 10 am–6 pm CLOSED Wednesday & Sunday

#MyCMHSOrtho

KEEPING OUR COMMUNITY MOVING Advanced Orthopedic Care Close to Home •

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Nurse navigators to support your total joint replacement experience

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The physicians you know and trust and the caring staff you’ve come to count on

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Recovery at the new Community Memorial Hospital or the beautiful Ojai Valley Community Hospital

MyCMHSOrtho.org

8O5LIVING.COM

PHOTO BY LAUREN MANCKE ON UNSPLASH

For advertising information, contact your sales representative or call 805-444-1228.

SPECIAL PROMOTION

COCKTAIL WEEK JUNE 24 –JULY 4, 2021

PHOTOGRAPH BY JACOPO FALLENI

Raise a glass and enjoy drink specials, limited-edition concoctions, tastings, and more during 805 Living Cocktail Week. Turn the page to peruse what’s in the mix at participating venues.

Jacopo Falleni, owner of Nonna in Westlake Village, photographed the restaurant’s The Big Smoke negroni, aptly named for its dramatic presentation and smoke-infused flavor.

805 LIVING

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COCK TAIL WEEK

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JUNE 24–JULY 4, 2021

TIERRA SUR AT HERZOG WINE CELLARS

LA PALOMA

SANTA BARBARA lapalomasb.com

OXNARD tierrasuratherzog.com

The Sparkling Mojito, a twist on the traditional Cuban cocktail, is perfect for warm summer evenings and specially crafted for 805 Living Cocktail Week. A combination of refreshing citrus, freshly muddled mint, and a touch of sweetness complement a kick of Baja rum and crisp bubbles of Herzog’s Lineage Momentus sparkling white wine.

PEARL SOCIAL SANTA BARBARA pearlsocialsb.com

We celebrate the Californios, early California settlers who incorporated Spanish and Mexican influences into indigenous ingredients. The Golden Hour is a peach and ginger margarita featuring local summer peaches, apricot liqueur, tequila, lime, and house-made ginger simple syrup. Golden Hour evokes the best time to gather with friends for a cocktail on one of La Paloma’s garden patios. Offered at $13.

Pearl Social’s name gives a nod to the celebrated first lady of Santa Barbara, Pearl Chase, a community activist who worked tirelessly on the historic preservation and beautification of Santa Barbara. To celebrate both Pearl and summer, our Nightingale Negroni is something we imagine Pearl would savor and features Bache Gabrielsen Cognac, Italicus Rosolio di Bergamotto, pomegranate amaro, and dry vermouth. Offered at $12.

GOOD LION HOSPITALITY SANTA BARBARA AND VENTURA goodlionhospitality.com

To help you celebrate the return of the roaring ‘20s, all of our venues (Good Lion, Test Pilot, Venus in Furs, Shaker Mill, and Bank of Italy Cocktail Trust) will be running a special on our most popular cocktail of all time, the Kentiki-Kentucky featuring bourbon, vanilla, local citrus, house vermouth blend, nutmeg, and mint. Kentiki’s are $9 during 805 Living Cocktail Week!

FINNEY’S CRAFTHOUSE WESTLAKE VILLAGE, VENTURA, SANTA BARBARA, AND SAN LUIS OBISPO finneyscrafthouse.com

ROSEWOOD MIRAMAR BEACH MONTECITO rosewoodmiramarbeach.com

Enjoy the ultimate Staycation Cocktail available exclusively at The Manor Bar and Miramar Beach Bar at Rosewood Miramar Beach. This refreshing beverage is an ode to a vintage resort cocktail with a modern twist blending rum and rye whiskey accented by a melody of island flavors including apricot, coconut, and passionfruit.

Quench that summer thirst with Finney’s newest specialty cocktail, the Grilled Pineapple Jalapeño Margarita. The perfect combination of sweet and spicy flavors, made with muddled grilled pineapple and jalapeños, fresh-squeezed lime juice, house-made agave, and El Jimador silver tequila. Enjoy this refreshing margarita for the special price of $10 during 805 Living Cocktail Week.

805 LIVING

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COCK TAIL WEEK

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JUNE 24–JULY 4, 2021

HILTON SANTA BARBARA BEACHFRONT RESORT

LAB SOCIAL

SANTA BARBARA lab-social.business.site

SANTA BARBARA hiltonsantabarbarabeachfrontresort.com

Lab Social is a speakeasy-style bar located in The Mill at 416 E. Haley St. in the Haley Corridor. We will be offering our Churchill Sour for $8 during 805 Living Cocktail Week. Additionally, we will offer all of our “Speakeasy Saturday” specials all week long: $5 whiskey highballs, $5 champagne cocktails, and $5 Cava & Cava rosé, as well as $7 French 75’s.

PICO LOS ALAMOS

Available exclusively during 805 Living Cocktail Week, SB Passion features The Botanist gin complemented by the sweet flavors of passion fruit and Aperol with a hint of lime and the kick of Tajín. Enjoy SB Passion while taking in the breathtaking ocean views from our newlyrenovated Set Patio at the Hilton Santa Barbara Beachfront Resort.

LOS ALAMOS losalamosgeneralstore.com A consistent feature during this unusual pandemic year has been the unwavering peppercorn tree centered in the Pico garden. Shade to guests and featured in our seasonal cuisine, the peppercorn tree has made its debut in our craft cocktail program. Featuring ingredients from our backyard garden, Homegrown compiles Freeland gin (peppercorns are one of its main botanicals), pink peppercorn, egg white, lemon, lime, and Thai basil into a herbaceous, punchy sour.

DECKER KITCHEN WESTLAKE VILLAGE deckerkitchen.com

ALOHA STEAKHOUSE VENTURA alohasteakhouse.com

For 805 Living Cocktail week, mixologist Paul Jones uses all 805 ingredients for his drink called The Stinger. A sous vide of hand-harvested spring-flowering stinging nettle and bourbon blends with locally harvested, acid-corrected grapefruit juice, local honey, and a splash of Starlino Rosé. It is refreshing and crisp for these upcoming warm summer days.

COAST RANGE & VAQUERO BAR SOLVANG coastrange.restaurant

Vaquero Bar will be offering a selection by renowned bartender, Joseph Sabato. The Smoke & Wine is made with mezcal, topped with a splash of Syrah and orange Triple Sec, and finished off with a twist of citrus and honey from Coast Range Ranch. Enjoy in our open-air bar or on our beautiful patio.

Come sit in our ocean view dining room and take a two-hour vacation. Enjoy our Lavender Lemonade: Absolut Vodka infused with apple, mango and pineapple, lavender-infused simple syrup, lavender liqueur, lemon juice, garnished with lavender, orange, and an orchid. A complement to the Lavender Lemonade would be our BBQ Sandwich Special, fresh shaved prime rib on our fresh sourdough roll with homemade BBQ sauce.

805 LIVING

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COCK TAIL WEEK

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JUNE 24–JULY 4, 2021

OLIO E LIMONE, OLIO BOTTEGA & OLIO PIZZERIA®

CHIEF’S PEAK LOCATED AT OJAI RANCHO INN OJAI sheltersocialclub.com

SANTA BARBARA oliocucina.com

@THECOCKTAILCOOK

Chief’s Peak at the Ojai Rancho Inn, part of the Shelter Social Club Family, is pleased to present homemade Micheladas for cocktail week! It’s the perfect savory, salty, and spicy drink to chill by the pool with and celebrate summer. Find us @sheltersocialclub for more information. Looking forward to seeing you! Cheers.

LOQUITA

What’s classic is new again, when tweaked with a contemporary spin. Olio’s housemade barrel-aged Manhattan featuring Templeton Rye whiskey, Carpano Antica Formula sweet vermouth, Luxardo maraschino liqueur, and Angostura bitters, is aged for 90 days with the barrels rotated every week. Perfect pairing: artisanal salumi and formaggi from Olio Pizzeria®—complementing flavors of cured meats and aged cheeses with dried fruit and nuts.

SANTA BARBARA loquitasb.com Loquita is embracing summertime with a trio of rosé cocktails. La Dama Rosa features Malfy Gin Rosa, Lillet Rosé, and Campari. Our Maravilloso G&T highlights local Cutler’s gin, Indian tonic, and is topped with a delicate rosé foam. Joining our sangria family is the Rosada Sangria composed of rosé of mencía, raspberry, vanilla, vodka, pear brandy, and grapefruit. Offered at $15, $14, and $13 respectively.

WOOD RANCH BBQ & GRILL VENTURA COUNTY woodranch.com

What pairs better with BBQ than fresh watermelon? Experience 805 Living Cocktail Week with a luxe, handcrafted Watermelon Margarita from Wood Ranch BBQ & Grill. Made with a blend of fresh watermelon juice, freshsqueezed lime juice, and Casamigos Reposado with a Tajíin rim, you’ll be channeling summer in no time!

101 NORTH EATERY & BAR

WESTLAKE VILLAGE 101northeateryandbar.com

THE LARK SANTA BARBARA thelarksb.com

Quench that summer thirst with The Lark’s smooth and well-rounded mezcal highball. The Manzanita—offered at $13—contains Vida mezcal, Espolòn Tequila Reposado, lime, hibiscus tea infused with pink peppercorns, and ginger beer. This lovely blend showcases the mezcal but with only a whisper of smoke. The Manzanita pairs beautifully with the caramelized cauliflower starter containing harissa, lemon yogurt, Marcona almonds, pickled kumquats, and mint.

We strive to create items that invoke emotions for our guests and to use ingredients in a brand new way they’ve never experienced before. The Money Penny is a culmination of those ideas by using real lemongrass for fragrance, blending Persian cucumber, using fresh lime and a splash of champagne to create a light and subtle seasonal cocktail.

805 LIVING

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COCK TAIL WEEK

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JUNE 24–JULY 4, 2021

NONNA WESTLAKE VILLAGE

S.Y. KITCHEN

nonna.restaurant

SANTA YNEZ sykitchen.com

S.Y. Kitchen’s cheeky, summer fruit-filled drink, The Vaccine, awaits 805 Living Cocktail Weekgoers at a special price during the promotion. With a base of jalapeño-infused Hendry’s Vodka— handcrafted in Santa Barbara by Cutler’s Artisan Spirits—the celebratory cocktail is brimmed with blackberries and raspberries, tart lime, the sweetness of agave, and a hit of reviving ginger juice.

The Negroni is an Italian household favorite, well this version is Nonna household favorite! The Big Smoke: Gin, Campari, Carpano Antica Vermouth, Rabarbaro Zucca, Galliano, smoked with hickory wood chips. The king of the aperitifs, it prepares the palate for other tastes to come, from sweet to savory. It will defy the hottest summer days, refreshing and cooling the body and mind. Salute!

PEARL DISTRICT RESTAURANT

WESTLAKE VILLAGE pearldistrictrestaurant.com Presenting the Wildwood: Square One Organic Vodka, cold pressed cucumber and green apple juice, Italian parsley! Enjoy this Pearl District staple during 805 Living Cocktail Week for only $12

LA DOLCE VITA 1901 OXNARD ladolcevita1901.com

The Statesman, a variation on the infamous Vesper martini, is inspired by Theodore Roosevelt. Ventura Spirit’s Wilder Gin sits as the base of this cocktail with notes of purple sage and mandarin peels. A peppercorn-infused vodka is added along with St-Germain Elderflower Liqueur to make this cocktail a warm, subtly sweet and herbaceous delight.

LIDO RESTAURANT & LOUNGE PISMO BEACH thedolphinbay.com

NELLA KITCHEN & BAR LOS OLIVOS nellakitchen.com

Nella Kitchen & Bar features two expertlyprepared drinks for 805 Living Cocktail Week. Island Fever (pictured)—a blue algae-tinted tequila tipple with summery pineapple, spicy Thai chili cordial, and Ancho Reyes chile liqueur, balanced by vanilla—and mezcal-based Roque the Fuel, sporting an Ancho Reyes Verde kick, laced with locallysourced Finley Farms arugula and topped with vegan, spiced St-Germain foam.

Featuring our limited-time summer cocktail, Melones. This refreshingyet-spicy cocktail is crafted with watermelon vodka, fresh lemon juice, grapefruit juice, muddled watermelon, jalapeño juice, and a salty and spicy Tajíin rim, garnished with a Tajíin-dipped watermelon slice and fresh jalapeño. Enjoy this must-try cocktail under the sun at one of Lido’s oceanfront patio tables.

805 LIVING

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COCK TAIL WEEK

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JUNE 24–JULY 4, 2021

TRE LUNE

OAK & IRON

THOUSAND OAKS shopoakandiron.com

MONTECITO trelunesb.com

Enjoy summer with Three-to-GetReady, our guava-infused cocktail featuring Tito’s vodka, St-Germain Elderflower Liqueur, fresh cucumber, and clarified lime juice. Fruity and slightly floral at the nose, you can enjoy this 805 Living Cocktail Week special for $8. Pair with our new charcuterie plates from 805 Catering Co.

COIN & CANDOR Experience the glamorous, lively vibe of Tre Lune, Montecito’s most beloved Italian restaurant with indoor and outdoor dining, authentic cuisine, classic cocktails and an award-winning all-Italian wine list. Sip on a chilled Amalfi Martini, an ambrosial blend of handcrafted Italian spirits featuring Fred Jerbis Gin, Bordiga Extra Dry Vermouth and Il Gusto di Amalfi Finocchietto (fennel liqueur) with a lemon twist. Saluti!

WESTLAKE VILLAGE coinandcandor.com

Experience Coin & Candor, a lively neighborhood gathering place with a casual, yet sophisticated atmosphere. Enjoy ingredient-driven, wood-fired menu items while sipping the California brasserie’s featured cocktail—Medina’s Medicine. This refreshing concoction inspired by Chef Jesus Medina is made with Don Julio reposado tequila, lemon, ginger, agave, and hibiscus salt. Offered at $16.

SANTO MEZCAL

CELLO RISTORANTE & BAR AT THE ALLEGRETTO VINEYARD RESORT

SANTA BARBARA santomezcalsb.com

PASO ROBLES allegrettovineyardresort.com

BLAKE BRONSTAD

True to its namesake, Santo Mezcal is offering Mezcal 101. Deepen your experience with the spirit and enjoy a flight of three distinctive mezcals that showcase the different aromas and flavors imparted by agave cultivation, cooking, and extraction, in addition to the distillation and aging techniques utilized by Mexico’s finest distilleries.

FLOR DE MAIZ Sip the spirit of Mexico and try the Oaxaca, a cocktail inspired by the culinary center of the country, featuring Mezcal el Silencio Espadìn, our famous house-made mole mix, fresh-squeezed lime and orange juice, and orange bitters. Offered at $10 during 805 Living Cocktail Week at Flor De Maiz.

COURTESY OF FLOR DE MAIZ

SANTA BARBARA flordemaizsb.com

Welcome a new season with Cello Ristorante & Bar’s Green Goddess, a light refreshing twist on a mojito. The inspired craft libation includes fresh avocado, English cucumber, key lime juice, aloe liqueur, and white rum. Renowned for its seasonal mixology program, Cello at the Allegretto Vineyard Resort features a host of curated seasonal cocktails. Soak in summer!

SPECIAL PROMOTION

COCKTAIL WEEK JUNE 24–JULY 4, 2021

PHOTO BY LINDSAY COTTER ON UNSPLASH

Cocktail Week is a great way to celebrate the start of summer and get out on the town to enjoy creative libations in support of these local businesses.

#805LivingCocktailWeek COVID-19 restrictions affecting businesses are subject to change, but local restaurants and bars need your support whenever possible.

For a chance to win a special prize, post photos of your favorite Cocktail Week libations on Instagram. Tag @805Living and tag the restaurant/bar. Follow us on Instagram for details. PLEASE DRINK RESPONSIBLY

Meet five bar pros from the Conejo Valley to Paso Robles who are making a stir. BY MATT KETTMANN PHOTOGRAPHS BY GARY MOSS

From the suburbs of the Conejo Valley to the town square of Paso Robles, cocktail culture continues to stir up delicious creativity across the 805. The scene only diversified during the pandemic, when to-go drinks became de rigueur and our global reckoning forced everyone, even mixologists, to deeply consider issues of equity and sustainability. The emerging results allow us all to sip with a bit more sensitivity without losing any style. Here are locals who are shaking things up in smart and serious ways.

Chris Hewes

Nella Kitchen & Bar, Los Olivos nellakitchen.com As the son of a famous bartender—Jim Hewes of The Round Robin Bar in Washington, D.C.’s The Willard Intercontinental Hotel—Chris Hewes truly grew up in bars. He came to Los Angeles at age 20 to carve his own path but returned to cocktails at Hollywood’s Roosevelt Hotel in 2008. After some time in Minneapolis, Hewes opted for small-town life in the Santa Ynez Valley, where he now oversees drinks and much else at the newly opened Nella Kitchen & Bar at the Fess Parker Wine Country Inn in Los Olivos. He enjoys crafting classic cocktails with fun twists, such as a boulevardier with Thai tea, chocolate chili, whiskey, Aperol, and

Cynar; the wheelbarrow with cocoa and celery; and a soon-tobe-released psychedelic margarita with spirulina and blue algae. But since he no longer drinks alcohol himself, his nonalcoholic cocktails are also a treat. “I want people to feel super comfortable when they’re dining or staying here, and for nondrinkers, it’s great to have nonalcoholic cocktails,” says Hewes, who also sees on-tap cocktails and coffee cocktails on the rise. After much cross-country movement, the younger Hewes barman finally feels at home. “It’s a truly magical place,” he says of Nella, “and with so much room for growth, I don’t know if I’ll ever leave.” JUNE 2021 / 805LIVING.COM

Suzy Tweten

Spirited Shaker, Westlake Village spiritedshaker.com After 10 years of flexing neuroscience and business degrees at Amgen followed by a few years at home with her kids full time, Suzy Tweten was inspired during last year’s quarantine to start making cocktails under the name Spirited Shaker, infusing scientific principles into her passion project. Tweten offers mixology classes, both virtual and in-person; custom kits; and in-home cocktail services, for which she functions much like a personal chef. “I’m excited to see advanced techniques—such as clarifying, smoking, and rapid-infusing—become more commonplace in bars and restaurants,” says Tweten of recent local trends. “It makes the cocktail scene more competitive as consumers’ palates are getting more advanced.” She is currently fascinated by two As behind the bar: agave spirits and amaro. With the first, she likes to make a Oaxaca Old Fashioned, combining tequila, mezcal, and chocolate bitters, but she’s pretty open about the latter. “I love the complexity of amari, which are bitter Italian herbal liqueurs,” she explains. “Each amaro is so different, and by adding a bit to many different types of cocktails you can completely expand the flavor profile.”

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Devin Kennedy

Rosewood Miramar Beach, Montecito rosewoodhotels.com Though Devin Kennedy got into hospitality while growing up in Washington D.C. and jumped into the New York City sommelier scene seven years ago, he didn’t begin his mixology mission until volunteering to work the bar one night when someone called in sick. “It was no looking back after that,” says Kennedy. “I knew behind the bar was the place for me.” In early 2021, he moved west to work at Rosewood Miramar Beach Hotel, bringing craft cocktail chops to the seaside resort. “Right now, I’m still exploring the realm of sustainability in cocktails,” says Kennedy, who is finding dual purposes for ingredients that he credits with “unlocking new avenues of flavor, aroma, and texture.” He’s currently mastering the Sazerac. “The drink transforms as it warms up during your enjoyment, unlike a martini, which you’d want to consume while cold,” says Kennedy. Then there’s the Sherry Cobbler, which he calls “extremely versatile” since it relies on seasonal fruits and herbs. “You also have the choice of what sherrys to use, which opens up limitless opportunities,” he explains. One recent trend that Kennedy predicts will stick is the pandemic practice of offering canned/bottled cocktails to-go. “It’s giving bars and restaurants additional revenue streams as well as fun cocktails that might be too time-consuming to make à la minute during a busy service.” JUNE 2021 / 805LIVING.COM

Alexandra Pellot

The Alchemists’ Garden, Paso Robles Hailing from Puerto Rico, Alexandra Pellot started bartending at age 18 and once represented her homeland as the only woman in the finals of a global cocktail competition. After managing high-end restaurants around the globe, she arrived in Paso Robles 16 years ago to handle food and beverage at the Allegretto Vineyard Resort. In September 2020, Pellot joined forces with Allegretto associate Quin Cody, attorney Norin Grancel, and mixologists Andrew Brune and Tony Bennett to open The Alchemists’ Garden. Located just off the main square in downtown Paso Robles, the bar-restaurant whose drinks are overseen by Brune and Bennett, quickly became the wine town’s craft cocktail epicenter. For instance, the Meeting with Fausto, a spin on a gin and tonic, uses rosemary gin, suze, tonic, and a saline solution to refresh on hot days. The New Light, meanwhile, makes the highball appealing for whiskey newbies, cutting its impact with hard cider and fresh yuzu. “It may not be unique in the big city bar scene, but with Paso being such a small town, it is definitely new here,” says Pellot of the establishment, where her team is making all infusions in-house and training all servers as bartenders. “This is not a regular restaurant,” she says. “We’re not scared to bring new and exciting dishes and flavors.”

JUNE 2021 / 805LIVING.COM

LEFT: SARAH KATHLEEN

alchemistsgarden.com

Rob Tran

Bank of Italy Cocktail Trust, Ventura bankofitalycocktails.com After five years at The Good Lion, a game-changing Santa Barbara bar, Rob Tran was tapped to run the show at Bank of Italy Cocktail Trust, which Good Lion founders Brandon Ristaino and Misty Orman opened in March 2021. The menu blends Central Coast sourcing with Italian influence, offering quirky comfort food and natural wines in addition to cocktails. The San Diego native, who first came to Santa Barbara to study at the now-defunct Brooks Institute, is most proud of his two house cocktails: Regal Bobby, which he says is “bright, pleasantly bitter, and pulls flavors from coastal California and

Italy;” and the Coffee Negroni, which combines what he calls his “first true cocktail love” with coffee roasted by his friends at Coastal Coffee Collective. “It’s the perfect combination of my roots as a barista and my career now as a bartender,” Tran says. He’s excited to see the highball return to popularity. “I’ve seen some bartenders get very creative with how they’re constructing these,” he says. “Attention to detail—from the ice, the ingredients, and the temperature to even the glassware—can really elevate the highball experience. I like when bartenders are paying close attention to all of the fine details.” ·

JUNE 2021 / 805LIVING.COM

Raising the Bar

Sara Beckton-León brings new meaning to the phrase, craft cocktail. BY JOAN TAPPER PHOTOGRAPHS BY GARY MOSS

JUNE 2021 / 805LIVING.COM

Sara Beckton-León works at a pottery wheel in her Ventura studio (opposite). Starting with a lump of reddish clay, she’ll create gracefully useful wares (below), including sake urns and cups in varying sizes and an occasional platter.

THE WARES LINING THE SHELVES of Sara Beckton-León’s Parlor

Room Goods & Services (parlorroomgoods.com) ceramics studio are all so gracefully tactile, they seem to be just waiting to be picked up and cradled in your hand. Her glazes are sophisticated—lightly speckled, richly black, subtly turquoise or ocher—but hidden within the artistry there’s a bartender’s expertise. The pieces are crafted with a keen appreciation for weights and measures and the way the shape of a vessel will enhance enjoyment of its contents. That’s hardly surprising, considering that Beckton-Leon has honed her skills in both pottery and mixology over the years. The artist, who grew up in Oxnard, later moved to the San Francisco Bay area and attended San Jose State, where she studied spatial arts, including sculpture, glassblowing, and metalworking as well as ceramics. She then relocated to Michigan and spent a year in architecture school but decided that wasn’t for her. Meanwhile she’d also been bartending since she was 21. “As an artist, you have to have a million jobs,” she says. >

NOVEMBER 2020 / 805LIVING.COM

The mouth of a mixing vessel accommodates a bartender’s strainer (left), enabling a splashproof pour. A palm-size copita (below) is meant to accentuate the aroma of mezcal. BecktonLeón’s salt rimmer (right) is a pretty addition to a margarita party.

“I was a preschool art teacher, worked at the San Jose Museum of Art, and taught glassblowing, but I needed something consistent, and restaurants were always there.” Starting as a server, she eventually found steady work behind the bar. A stint at a restaurant with an inspiring chef in Michigan underscored the connection between food and cocktails. “You learn from the ground up, and you think about flavors—savory, sweet, herbaceous, bitter,” she says. “You can complement or contrast.” Beckton-León returned to Ventura in 2015 and once again began dabbling in art. When she moved into a friend’s studio in the Bell Arts Factory, she took up pottery too. “I started making things for home bars,” she remembers, “and it turned into a business.” She turned her hand first to copitas for mezcal. The shape of the little cups, which nestle in your palm, accentuates the aroma of the liquor. Then she crafted a salt rimmer for margaritas. “I wanted something that looks cool,” she says. “In bars they use black plastic ones—ugly! I thought, I’m going to make my version.” It remains a signature creation for her. She’s gone on to fashion all kinds of barware and drinks paraphernalia—tiki mugs with a contemporary vibe, handleless “nub mugs” for coffee, highball glasses, wine tumblers, sake urns, tea sets, and coffee pour-overs (think filter holders), 70

JUNE 2021 / 805LIVING.COM

as well as match strikers, which are useful for flaming orange slices. The pieces are both versatile and precisely attuned to their function. For example, the wine carafe holds 750 milliliters of liquid—a full bottle of wine. The mixing vessel has a mouth that fits a bartender’s strainer, easily accommodates a long stirrer, and doesn’t need a steadying hand to hold it. It’s easy to pour a mixed cocktail from it into Beckton-León’s sleek take on a martini glass. “I agonize over design,” she says. “It’s important how things get used.” That the pottery is beautiful goes without saying. The clean understated lines hint at her architectural studies, and Beckton-León makes use of different colored clays, which she shows off by leaving parts of the pieces unglazed. “I like the contrast between the clay and the glaze,” she says. Her earliest glazes were speckled white and gray, but she has been adding mustard-colored glazes on red clay and exploring rich black-onblack combinations. She’s also developing a line of

The potter’s practiced hands raise a perfectly symmetrical bowl on the wheel.

“I AGONIZE OVER DESIGN. IT’S IMPORTANT HOW THINGS GET USED.” barware, hoping that customers will add to their collection over time. She still occasionally helps out behind the bar at Fluid State Beer Garden, a popular Ventura watering hole. Her favorite pours? “I love whiskey,” she says “and do a lot with whiskey riffs—manhattan, Sazerac, La Louisiane” (a New Orleans-born combination of rye whiskey, cognac, sweet vermouth, Benedictine, and bitters). “There’s something athletic about bartending,” she continues. “And I love taking care of people.

It’s constant problem solving, like design.” For her, those design solutions are intertwined with daily rituals and social practices. “Every culture has a drink,” she says, “a unique process, and a reason for why it is what it is.” Now that COVID-19 restrictions are easing, Beckton-León is also back to teaching classes and workshops. Those can range from wheel-throwing for one or two people to hand-building sessions for small groups. “I love to follow my passion,” she says. “It’s such a satisfying feeling to keep creating.”  JUNE 2021 / 805LIVING.COM

THE COCKTAIL CLIMATE

What to

sip and swizzle this summer. BY MATT KETTMANN

Whether you’re an essential worker, frazzled parent, or work-from-home office refugee, you deserve a drink like never before. That makes now the perfect timing for 805 Living’s summertime guide to cocktail culture. From what to sip at recently reopened bars to ingredients required for making world-class drinks in your own kitchen, the following pages are packed with tips, techniques, and trends from across the region’s mixology universe.

JUNE 2021 / 805LIVING.COM

The Mitla, made with mezcal, house-made orange-chipotle marmalade, fresh-squeezed lime juice, and sea salt, is a signature cocktail at Santa Barbara’s Flor de Maiz Mexican restaurant.

JUNE 2021 / 805LIVING.COM

Classics Get

Classic cocktails never go too far out of style, but a new generation of bartenders are slapping their own swagger on these standards. Down on the waterfront in Santa Barbara at Flor de Maiz (flordemaizsb.com), Marcos “El Cantinero” Altamirano makes nine margaritas, sporting flavors from cassis to tamarindo, and a handful of mezcalfueled smoke shows. Most unique are the Mitla, made with mezcal and zesty, house-made orange-chipotle marmalade (see page 73), and the Oaxaca, which blends mezcal and citrus elements with a house-made mole mix that brings savory cocoa impact. Solvang’s drink game grew up overnight thanks to Sear Steakhouse (searsteakhouse.com), where 10 different martinis—with featured ingredients like grape-based vodka or Irish gin made with Chinese gunpowder tea—are shaken by servers tableside. Just down the street is the Vaquero Bar (coastrange.restaurant), part of the Coast Range Restaurant, where negronis, sours, and many other drinks are given a new-school look. Try the amaretto sour, with soda-like flavors that recall childhood, or the Cielito Lindo Negroni, made with mezcal, aperol, and Lillet Blanc. In Paso Robles at The Hatch Rotisserie & Bar (hatchpasorobles.com), Robin Wolf mixes up two different manhattans and two varieties of old-fashioneds. Opt for old-school on the latter by ordering My Grandpa’s Old Fashioned, with Weller Hatch bourbon, bitters, and orange. Pouring in Solvang: General manager and mixologist Joseph Sabato (top) mixes things up at Vaquero Bar in the new Coast Range Restaurant. Sear Steakhouse (above) serves a multitude of martinis made with uncommon ingredients.

JUNE 2021 / 805LIVING.COM

FROM TOP: JEREMY BALL/BOTTLE BRANDING; COURTESY OF SEAR STEAKHOUSE

Creative

On The Rise: Mead & Kombucha

Led by the Central Coast’s historic wine and beer culture, craft cocktails and hard cider also hit their stride over the past decade. Next up is a rising tide of mead and kombucha companies, offering yet more flavor profiles to dazzle the palate and calm those nerves, often in surprisingly healthy ways. Mead, also known as honey wine, is considered by many to be humankind’s first alcoholic beverage. At the sustainability-driven Blue Sky Center of the Cuyama Valley, the Cuyama Beverage Company (cuyamabeverage.com) is tapping sage honey from the beehives of nearby farms to make crisp and refreshing dry session meads, perfect for those high desert days. Out of a facility in Old Town Goleta, Austin Corrigan is making carbonated, organic, gluten-free High Seas Mead (highseasmead.com) in fruit-spiked blends, such as the blackberry-kissed Cosmic Bandito and the coconut-meets-pineapple Meadacolada. In Carpinteria, The Apiary Ciderworks & Meadery (drinkapiary.com) continues to defy tradition by combining all sorts of wild flavors into meads, kombuchas, and ciders. The Passiflora Granada Mead stars both passionfruit and pomegranate, while the Curcumin Jun pairs green tea with pressed ginger, turmeric juice, and freshly ground white pepper. Kombucha lovers should pilgrimage to Ojai, where Flying Embers (flyingembers. com) emerged from the ash of the Thomas Fire in 2017 to become a leader in the hard kombucha movement. Its offerings run the gamut from higher alcohol black cherry and mango coconut flavors to lower alcohol and lighter flavors, such as prickly pear heather and grapefruit thyme.

All Packed Up And Ready

FROM LEFT: SARAH GUALTIERI; COURTESY OF ROD & HAMMER’S SLO STILLS

To Go

Almost every bar served to-go cocktails during the pandemic, but a few distilleries turned the notion into new products. The Angeleno Spritz by Ventura Spirits (venturaspirits. com) is a canned California take on the Aperol Spritz. Using a bitter base of Amaro Angeleno liqueur, the cocktail is livened up by soda water and grapefruit, making for sunny-day salvation. Need to warm up instead? Turn to the bottled Old Fashioned Cocktail by Rod & Hammer’s SLO Stills (slostills. com). The 70 proof bevvie includes the company’s bourbon, plus cane sugar and premium bitters. Serve it on the rocks with an orange garnish. The grapefruit-based flavor of Flying Embers hard kombucha gets a savory note from a hint of thyme.

JUNE 2021 / 805LIVING.COM

Choose the wheels and the booze that match your style and Tap Truck Santa Barbara will bring on the party (left). Take-home cocktail kits from Bethel Rd. Distillery in Paso Robles (below) supply the makings for happy hour at home.

Mobile Mixology

JUNE 2021 / 805LIVING.COM

Cocktails 101

Master the home cocktail game with a little help from experts offering lessons, kits, and, yes, even live events. Bethel Rd. Distillery (bethelrddistillery.com) in Paso Robles is a one-stop party, selling take-home cocktail kits (Wild Hibiscus Sour and Spicy Cuke are set for summer!), showing videos of mini-concerts amid their stills, and posting dozens of recipes and how-to videos on their website. Emma Roberts, general manager of Porta Via (portavia restaurants.com) in the Commons at Calabasas, turned her quarantine time into education. She posts videos of cocktail creations on YouTube and Instagram. In San Luis Obispo, Sidecar Cocktail Co. (sidecarcocktail.company) sells a half-dozen gift boxes, stocked with all the essentials for drinks, like agave, gin, and whiskey, and there’s even a selection just for “stiff drink” lovers. Eric Olson, who makes Forager (foragerspirits.net) for the Central Coast Distillery in Atascadero, regularly gives talks about the craft of liquor, throws private spirit-focused pairing dinners, and invites artists to teach others while sipping on cocktails and nibbling small bites.

FROM TOP: COURTESY OF TAP TRUCK SANTA BARBARA; COURTESY OF BETHEL RD. DISTILLERY

Throwing your own cocktail party gets a lot easier when someone else does the mixing. Santa Barbara sports two options that can travel pretty far throughout the region. Though the Airstream-based company Bar Car Events (barcarevents.com) started in the Bay Area in 2013, they’ve been serving the Central Coast since 2018, offering three basic bar packages with plenty of potential upgrades. Tap Truck Santa Barbara (taptrucksb.com) is owned by 805 natives Corbin O’Reilly and Taylor Steers, who originally started their enterprise by converting panel trucks to roving Kegerators in San Diego. Now their restored vintage delivery trucks bring bar service featuring craft brews, wines, ciders, and cocktails. In Paso Robles, The Hatch Cocktail Truck (hatchpasorobles.com) takes the creations of mixologist Robin Wolf on the road, personalizing pours from the side of a 1967 Divco milk truck. Down in Ventura, Sweetwater Outpost (sweetwateroutpost.com) shakes up drinks from inside a converted two-horse trailer with a digital photo booth as an optional add-on.

Low-To No-Alcohol

Libations

LEFT: COURTESY OF ROCKS & DRAMS

The coronavirus kicked many into a healthier gear, including David Potter, owner of Municipal Winemakers in Santa Barbara, who wanted to join his wife in cutting down on alcohol intake but couldn’t find any drinks with the complexity of wine. So he launched January Drinks ( januarydrinks.com), which combines the techniques of piquette and tisane production to create a zero-alcohol alternative. The two current flavors are Manzanilla Chardonnay, whose nuanced palate is decorated with chamomile, Meyer lemon, elecampane, gentian, cinnamon sticks, and red peppercorns; and the Juniper Grenache, with juniper berries, bay laurel leaves, black tea, sumac, angelica root, smoked sea salt, and black peppercorns. Want at least a little tipple in your toddy? Rocks & Drams (rocksanddrams.com) in Ventura showcases a wide range of low-alcohol cocktails, including the Bob Ross Old Fashion, a nod to the late public-television artist that uses cherry wood-infused soju, and a slushy piña colada with sherry and soju instead of potent rum. Similar options are available just up the coast in Santa Barbara at Venus in Furs (venusinfurswine.com), where the Gentle Whip features five types of vermouth, bitters, and amaro. In Solvang, Broken Clock Vinegar Works (brokenclockvinegarworks.com) offers an alternative to wine tasting by serving samples of its locally sourced drinking vinegars every weekend to parties of up to six people. Recent flavors include pomegranate from Buttonwood Farm, peach-jalapeño, and lemon and mint. And for those seeking someone else to make their nonalcoholic drink, head to Nella Kitchen & Bar (nellakitchen.com) in Los Olivos, where Chris Hewes—who doesn’t drink alcohol himself—is whipping up specialties such as the Green Mile, made with cucumber, lime, and ginger beer; and the Purple Sky, with pomegranate, basil, and lemon. For the slushy Rocks & Drams Piña Colada, Spanish sherry and soju, two low-ABV ingredients, take the place of rum to minimize the cocktail’s alcohol content. JUNE 2021 / 805LIVING.COM

Inventive Ingredients and ways to sample them MIXERS

Dominique Gonzalez of San Luis Obispo’s Root Elixirs (rootelixirs. com) turned her craving for cocktails into sparkling mixers, featuring flavors such as strawberry-lavender, pineapple-passionfruit, and cucumber-elderflower.

Grapefruit-Jalapeño Soda, and serve. Or, blend all ingredients for a frozen treat. SHRUBS AND VERMOUTHS Sarah Bourke’s Sideyard Shrubs

(drinksideyard.com) drinking vinegar company in Santa Barbara sources fruit from across the 805, while Clinton Kyle Hollister of T.W. Hollister & Co. (twhollister.co) in Gaviota, connects to his family’s Central Coast legacy by crafting Oso de Oro vermouths. This drink from Bourke combines products from both companies. Sideyard Spritz: Fill a glass with ice cubes, add ½ ounce of Sideyard Shrubs Apricot Shrub, 2 ounces of T.W. Hollister & Co. Oso de Oro Dry Vermouth, and 6 ounces of sparkling water, and stir to combine.

SYRUPS

Summerland-based chef Todd Payden fashions his Monkey Bars Fine Foods (Instagram @monkey_bars_fine_foods ) syrups with unique flavors, like black garlic and apricot souffle, and labels them with art by Simi Valley-based artist Bobby Doran. Black Garlic Mojito: Muddle 1 cara cara orange and three basil leaves in a glass. Add 1½ ounces of rum, 1 ounce of Monkey Bars Fine Foods Black Garlic Syrup, ice, and soda water to taste.

BLUE CURAÇAO

PINK GIN Krobar Craft Distillery

(krobardistillery.com) in Paso Robles steeps elderberries and citrus peel in gin to imbue its Americana Pink Gin with color and flavor. Totally Pink Gin and Tonic:

Fire & Ice: Pour 2 ounces of tequila into a glass and muddle with 2 fresh strawberries. Add ice and 4 ounces of Root Elixirs

Muddle 2 or 3 ripe, medium-size strawberries in a glass with 4 pink peppercorns. Add 1½ ounces of Krobar Americana Pink Gin and ice. Fill the glass with Fever Tree elderflower tonic, and garnish with a sliced strawberry.

BITTERS

In addition to crafting awardwinning cocktails for The Hatch in Paso Robles, Robin Wolf makes bitters for SLO Bitter Co. (slobitterco.com), including flavors like charred cedarblackstrap and peaches-thyme. Strawberry Fields Forever:

Shake 2 ounces of vodka, ¾ ounce of fresh lemon juice, 2 ounces of cooled Earl Grey tea, ¾ ounce of honey syrup, 2 chopped strawberries, and 1 drop of SLO Bitter Co. Rose/ Pink Peppercorn Bitters for 20 seconds with ice. Strain into a glass, and garnish with garden herbs and petals.

Sarah Bourke (top, left) harvests loquats for use in her Sideyard Shrubs. Just a drop of SLO Bitter Co.’s Rose/Pink Peppercorn bitters adds a spicy, floral nuance to the Strawberry Fields Forever cocktail (above, right).

LEFT, TOP AND BOTTOM: COURTESY OF SIDEYARD SHRUBS; RIGHT: HEATHER MALCOLM CREATIVE

To make its Blue Curaçao, Calwise Spirits Co. (calwise spirits.com) in Paso Robles doses brandy and orange liquor with butterfly pea flowers; the result turns from dark blue to pink when lemon juice or any other acid hits the glass. Elevation: Shake ¼ ounce of lemon juice, ¼ ounce of maraschino liqueur, ½ ounce of Calwise Spirits Co. Blue Curaçao, and 1½ ounces of Calwise Spirits Co. Big Sur Gin with ice. Double strain, and serve garnished with a cherry.

Pours That Go Over The Top

The Freeze Tag by Oak & Iron, Thousand Oaks (shopoakandiron.com) The Conejo Valley’s cocktail game got serious with the 2019 opening of the centrally located Oak & Iron bar. The fun and flashy Freeze Tag is the bar’s ode to summer, featuring tequila, watermelon, and lime juice, with dashes of the bergamot-flavored Italicus and the “reimagined” gin liqueur, Pomp & Whimsy. The pink drink is garnished with a clothespin, mint, and dried citrus, giving structure to its colorful soul. Alambrista by The Tavern at Zaca Creek, Buellton (zaca-creek.com) The Tavern at Zaca Creek proprietors Stephen Villa and Chelsea Rushing pride themselves on the wide range of tequila, whiskey, and often obscure ingredients available in their restaurant, which is the centerpiece of an entire hospitality complex. The Alambrista combines Lunazul Blanco Tequila with juiced greens, lime, green tea, Thai spice bitters, and three liqueurs: gingery Canton, pomegranate-laced La Pinta, and elderflower-elevated St‑Germain. Midnight in Morocco by Djinn at Hotel Californian, Santa Barbara

(hotelcalifornian.com) Celebrated Southland mixologist Devon Espinosa shares his skills inside the colorfully cozy Djinn lobby bar just steps from Stearns Wharf. The Midnight in Morocco marries Libélula Tequila Blanco, violette, orgeat, lime juice, Luxardo maraschino liqueur, and Scrappy’s Bitters Firewater Tincture over sphere-shaped ice that emulates the Moroccan moon. It’s garnished with fresh, local, edible flowers. Elderflower Pear by Finney’s Crafthouse & Kitchen, locations throughout the 805

(finneyscrafthouse.com) Pear-flavored vodka ramps up the pear-like notes of elderflower liqueur in the bubbly Elderflower Pear cocktail, made with Grey Goose pear vodka, St-Germain, fresh lime juice, and prosecco. · It’s Midnight in Morocco at the Djinn bar in Santa Barbara’s Hotel Californian.

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Taste FOOD / SPIRITS / DINING OUT

A Quick Pickle NO NEED TO DUST OFF THE CANNING EQUIPMENT FOR THESE FAST AND EASY PICKLE RECIPES.

By Jaime Lewis

nless you are a devoted food preserver, chances are you’ve never made real pickles. The process can be laborious, lengthy, and messy. Plus, there’s the whole issue of food safety. Most folks don’t have the time to devote themselves to full-scale pickling when commercial pickles can easily be purchased at the local grocery store. But in the last several years, the concept of a “quick pickle” (aka “quickle”) has emerged as a work-around for the standard procedure. These fast variations rely on marination to do the job, rather than fermentation. No need to wait for those carrots, radishes, jalapeños, or onions to ferment. Just soak them in a hot brine of vinegar, sugar, salt, and spices, pop them in the fridge for a few days, and voilà: near-instant pickles, like a rabbit out of a hat. “Nobody pickles at home, unless they’re going the

PICKLED WATERMELON RIND This condiment may sound unusual, but it is a heritage American dish that dates back to the late 18th century. “What I love most about pickling watermelon rind is the texture,” says Jason Paluska. “It’s almost like pickling a cucumber, so you get the same flavor, but with more crunch and snap.” He likes to serve it with a charcuterie plate that includes fresh melon or as garnish for a cocktail like a watermelon julep. Makes almost 1 cup ¼ cup watermelon rind, peeled and finely julienned ¼ cup champagne vinegar 2 tablespoons sugar 2 tablespoons water ½ teaspoon salt Place peeled and finely julienned rind in a nonreactive bowl. In a medium saucepan

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distance to do that,” says executive chef Jason Paluska of

The Lark (thelarksb.com) restaurant in Santa Barbara.

“Quick pickling is a good segue because the results are almost instantly gratifying.” Paluska uses several quick pickles in the restaurant, where their crisp acidity brings nuance and complexity to dishes across the menu. And the abbreviated technique produces a favorite condiment for him at home, too. “If we’re making burgers,” he says, “my wife will suggest making pickled red onions the day before. It’s as simple as cutting the onions, pouring over the vinegar, and letting it sit in the fridge a while. And at the end, you suddenly have something that’s your own specialty to add to the meal.” Here, Paluska shares three quick pickling recipes that can give your home-cooked dishes a restaurant-worthy boost using simple ingredients, a tiny bit of know-how, and only a couple days’ time.

over medium heat, bring the remaining ingredients to a boil, stirring occasionally. Remove the brine from the heat and pour it over the rind into the bowl. Seal the bowl with plastic wrap and refrigerate for a minimum of 72 hours. Drain before use. Keep pickled rind in the fridge for up to 1 month.

PICKLED BEECH MUSHROOMS Beech mushrooms are so called because they often grow at the base of beech trees. “They’re really tender and delicate,” says Jason Paluska. “They take to the pickle really well with an unctuous creaminess.” He adds that the acidity in this recipe brings brightness to the softness of the mushroom. At The Lark, Paluska and his team have paired this accompaniment with duck liver mousse. “These complement something rich like a cheese board with stone fruits and pecans,” he says. >

Quick-pickling Pioneers Andrea Wasko, president of the Quick Pickle Kit (quickpicklekit.com) company in Los Osos, grew up pickling with her mom in Pennsylvania. After moving three thousand miles away to California, Wasko missed those pickles so much she set out to develop a way to make them herself—only faster. In 1996 she launched the Quick Pickle Kit, which includes a reusable glass jar and gasket, a spice packet, a cookbook, a quick start guide, and a hotline to call for assistance. “A lot of people are wanting to do things at home but don’t have the skill set,” Wasko says. “The Quick Pickle Kit is a lot like ‘pickling for dummies.’ It’s for people who remember grandma’s pickles but don’t have the time or aren’t comfortable or confident in their skills.

Taste Food Makes 1 pint ½ cup beech mushrooms, bases removed (available at Whole Foods Markets) ½ cup cider vinegar ¼ cup sugar 1 tablespoon salt ¼ cup water Put the mushrooms in a nonreactive bowl. In a medium saucepan over medium-low heat, bring the vinegar, sugar, salt, and water to a simmer. Remove the mixture from the heat and pour over the mushrooms. Seal the bowl with plastic wrap and let the mushrooms marinate in the refrigerator for a minimum

of 72 hours. Drain before use. Keep pickled mushrooms in the fridge for up to 1 month.

PICKLED OKRA “This is a nod to Southern cuisine,” says Jason Paluska, who is originally from Houston. “It’s a really flavorful pickle with the pickled mustard seeds.” Paluska recommends pairing these with fried chicken, as he has at times on The Lark menu, or with Mediterranean-style lamb. Makes about 1 pint 10 whole okra ½ cup champagne vinegar

1 tablespoon salt 1 tablespoon mustard seeds 1 tablespoon chile flakes ¼ cup sugar ¼ cup water Place the okra in a nonreactive bowl. In a medium saucepan over medium-low heat, bring the vinegar, salt, mustard seeds, chile flakes, sugar, and water to a simmer. Remove the mixture from heat and pour over the okra. Seal the bowl with plastic wrap and allow the okra to marinate in the refrigerator for a minimum of 72 hours. Drain before use. Keep pickled okra in the fridge for up to 1 month. ·

Since the moment olives and martinis met, cocktails have enjoyed a cozy relationship with briny veggies. “We have more than a few cocktail creations that have come about during our history,” says Bradley Bennett, founder of Pacific Pickle Works™ (pacificpickleworks.com) in Santa Barbara. Not unlike the olive brine that’s critical to a dirty martini, he says, pickle brine

plays well with certain spirits for savory cocktails. Here, Bennett shares two recipes developed by mixologist Alvaro Rojas of Milk & Honey Tapas (milknhoneytapas.com) in Santa Barbara, using brine from Pacific Pickle Works’ products and Cutler’s Artisan Spirits gin (cutlersartisan.com) from Santa Barbara.

UNBEETABLE MARTINI

FENN SHUI VESPER

Makes 1 cocktail 1 fluid ounce pickled beet brine from a jar of Pacific Pickle Works Unbeetables 1½ fluid ounces Cutler’s Artisan Spirits gin ¾ fluid ounce lemon juice ¼ fluid ounce simple syrup Pinch of salt Pre-chill a coupe-style martini glass. Combine all ingredients in a shaker with ice and shake well until very cold. Strain ingredients into the chilled glass. Garnish with edible micro flowers and a skewered slice of pickled beet.

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Makes 1 cocktail ¾ fluid ounce pickled fennel brine from a jar of Pacific Pickle Works Fenn Shui 2 fluid ounces Cutler’s gin 1 fluid ounce Cutler’s vodka ½ fluid ounce Lillet Blanc Pre-chill a Nick & Nora–style martini glass. Combine all ingredients in a shaker with ice and shake until very cold. Strain into chilled glass. Garnish with a skewered slice of pickled fennel and a bachelor’s button flower.

ALEXANDRA CHANDLER/SLATE CATERING

Don’t Let That Brine Go To Waste!

A DV E R T I S E M E N T

ROBLAR WINERY & REFUGIO RANCH VINEYARDS Estate-grown varietals and gorgeous spaces in the heart of Santa Ynez. Join us for a Ranch tour and tasting, Roblar Farm weekend retreat, or an unforgettable food and wine experience at Roblar Winery. gleasonfamilyvineyards.com Roblar: 3010 Roblar Ave., Santa Ynez 805-686-2603 Refugio Ranch: 2990 Grand Ave., Los Olivos 805-697-5289

BARBIERI

KEMPE WINE & CHEESE

We are a small boutique winery specializing in handcrafted wines from the Central Coast made by master sommelier, Paolo Barbieri. We offer cheese, charcuterie, and a comfortable, fun atmosphere with loads of personal attention. barbieriwines.com 1114 State St., Unit 26, Santa Barbara 805-560-9562

FOLDED HILLS

MONTECITO TASTING ROOM

• Terroir-driven, Rhône-inspired wines. • Tasting flights and wines by the glass or bottle. • Expanded outdoor patio seating in the heart of Montecito. Come out and see us! foldedhills.com 1294 Coast Village Road, Montecito 805-694-8086

CARR WINERY SANTA YNEZ

CROSSHATCH WINERY

Ultra-premium, limited-production wines from Santa Barbara County. Varietals include Pinot Gris, Pinot Noir, Syrah, Grenache, and Cabernet Franc. Join us for wine tasting, and wines by the glass at our spacious tasting room in the quaint town of Santa Ynez.

All of our wines are co-fermented blends from Santa Barbara County vineyards. Only 1,000 cases are produced each year. Stop by the tasting room in Santa Ynez to enjoy a wine tasting or sip wines on the patio.

FOLDED HILLS

• Terroir-driven, Rhône-inspired wines. • Uncommon hospitality. • Truly farm to table, from our land to you. Come out and see us!

carrwinery.com 3563 Numancia Street, Santa Ynez 805-688-5757

crosshatchwinery.com 1090 Edison Street, Santa Ynez 805-691-9192

foldedhills.com 2323 Old Coast Hwy., Gaviota 805-649-8086

WINERY • RANCH • FARMSTEAD

Taste Spirits Introduction by Nancy Ransohoff Photographs by Gemma and Andrew Ingalls

Six ways to toast seasonal bounty (from left): Watermelon Cooler, Summer Sonic with white port, Summer Sonic with gin, Strawberry Mezcal Margarita, Basil Martini Spritz With Olives, and Heirloom Bloody Mary With Celery Salt.

Sips of Summer

GARDEN-TO-GLASS REFRESHMENTS TO BEAT THE HEAT.

mong the imaginative recipes for entertaining in the newly released Lush Life: Food & Drinks from the Garden (Prospect Park Books, 2021) by Santa Barbara cook and gardener Valerie Rice (eatdrinkgarden.com) are instructions for making a collection of fresh cocktails inspired by flavors from Rice’s travels. However, just to make it gin-clear, “lush” in the book title refers not to over imbibing but rather to a well-lived life that includes gathering with family and friends to share food and drink made from the bounty of a prolific garden. The book is organized by season, and the recipes that follow here are a summer sampling of its drink

STRAWBERRY MEZCAL MARGARITAS Smoky mezcal mixed with summer’s sweet strawberries and a salt-spiced rim—this drink is a match made in cocktail heaven. Mezcal can be made from a number of different agaves and gets its smoky characteristics from agave hearts (piña) burned in underground pits. Espadín is the most common type, and it’s ideal for mixing into drinks. Makes 2 cocktails 1 tablespoon Spiced Rimming Salt (recipe follows) 1 lime wedge 1 cup strawberries, hulled, cut in half 2 chiles de árbol, toasted in a dry skillet 4 ounces (½ cup) mezcal espadín, such as Vago or Pierdre Almas 2 ounces (¼ cup) Cointreau 2 ounces (¼ cup) fresh orange juice (from 1 orange)

offerings. “We always start summer parties by picking one good cocktail for the entire group,” says Rice. “Any of these makes a great choice because they’re light on alcohol, heavy on summer fruits and herbs—such as strawberries, watermelon, tomato, and basil—and great served anytime from morning to night.” Available online at amazon. com and barnesandnoble.com, the book is also sold at local stores, including Chaucer’s Books in Santa Barbara, Tecolote Book Shop in Montecito, Field + Fort in Summerland, and Bart’s Books in Ojai.

2 ounces (¼ cup) fresh lime juice (from 2 to 3 limes) 2 whole strawberries with stems, for garnish Sprinkle Spiced Rimming Salt on a small plate. Run lime wedge around the rim of 2 small glasses; dip glass rims in rimming salt. Smash strawberries and chiles in a cocktail shaker using the end of a wooden spoon. Fill shaker ¾ full with ice. Add mezcal, Cointreau, and citrus juices and shake vigorously. Strain into spice-rimmed glasses (filled with ice, if desired). Garnish with whole strawberries.

SPICED RIMMING SALT A salty, spiced rim adds an unbeatable flavor punch to a cocktail, and it’s so easy to do. Pour this mixture onto a small plate to cover, then run a lime wedge around the rim of a glass, turn it upside down, and dip the rim into the salt. Great for a mezcal cocktail,

a michelada, or a margarita, it also makes a fun hostess gift for a cocktail party. Makes about ⅓ cup ¼ cup flaky sea salt 2 tablespoons plus 2 teaspoons Aleppo pepper 2 teaspoons turbinado sugar Mix all ingredients and seal in a container. Can be made 1 month ahead. Store at room temperature.

WATERMELON COOLER This cooler makes great use of those extra watermelon slices that end up in the fridge post-barbecue. To make the fruit mixture into a cocktail, get your hands on a good bacanora, a mezcal-based spirit from Sonora. It’s less smoky than mezcal and has a wonderful earthiness that works beautifully with watermelon. Or try the

Recipes adapted with permission from Lush Life: Food & Drinks from the Garden by Valerie Rice, Prospect Park Books, 2021.

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cooler with your favorite spirit. It’s also great with bourbon, tequila, or vodka. Makes 6 to 8 drinks 4 cups 2-inch seedless watermelon chunks (from ½ watermelon) 2 tablespoons sugar 2 tablespoons fresh lime juice (from 1 to 2 limes) 4 cups water Spirits, such as bacanora, bourbon, mezcal, or tequila (optional) Lime wedges, for garnish Place watermelon, sugar, and lime juice in a large bowl. Mash the watermelon with a potato masher until crushed and juice is released. Strain into a pitcher, pressing on solids, then mix in water. Pour into pretty glasses filled with ice. Add a splash of your favorite spirit, if desired. Garnish with lime.

BASIL MARTINI SPRITZ WITH OLIVES This martini is perfect for a hot summer night. Served over ice and finished with sparkling water, it’s herbaceous and super fresh. To make a nonalcoholic version, add twice as much olive juice and omit the alcohol. I like to top the drinks with Agua de Piedra or Topo Chico because they have

bigger bubbles than other sparkling waters. Look for them online or at some Mexican markets and specialty stores. Makes 2 cocktails 5 large fresh basil leaves 4 ounces (½ cup) Koskenkorva vodka or Broker’s gin 1 ounce (2 tablespoons) olive juice (from a jar of green olives) 4 ounces (½ cup) chilled sparkling water 2 lemon peel twists 4 green olives with pits, such as Castelvetrano, for garnish 2 fresh basil sprigs, for garnish Mash basil leaves in a cocktail shaker using the end of a spoon until bruised. Fill shaker ¾ full with ice. Add vodka and olive juice and shake vigorously. Strain into 2 glasses filled with ice and top with sparkling water. Run a lemon twist around the rim of each glass; add twists to glasses. Garnish with olives and basil sprigs.

SUMMER SONIC I hope the Brits don’t mind my suggesting that soda water replace half of the traditional tonic water in this cocktail. Soda water is so light and delicious and

A Strawberry Mezcal Margarita stands among fixings to make more, including a dish of Spiced Rimming Salt.

has less sugar. Rum, gin, vodka, and white port all work beautifully in a sonic, but my favorite is white port, which adds a wonderful richness and is an awesome less-alcoholic option for day drinking. Makes 2 cocktails 4 ounces (½ cup) gin, vodka, or white port 2 ounces (¼ cup) chilled sparkling water 2 ounces (¼ cup) chilled tonic water 2 lime slices, 2 cucumber spears, 2 sprigs lemon verbena, or 2 plum wedges and 2 orange wedges, for garnish Fill 2 glasses with ice. Add gin, vodka, or port and sparkling water and tonic water. If using gin or vodka, garnish with lime, cucumber, and lemon verbena. If using port, garnish with plum and orange wedges.

HEIRLOOM BLOODY MARYS WITH CELERY SALT This Bloody Mary utilizes the summer harvest in the best possible way: just buzz fresh tomatoes and a little jalapeño and you’re on your way to hair-of-the dog heaven. My dad was always the master of bloody marys, making them in his hammered coppered bar on Sunday mornings. He referred to them as “a morning lift.” Makes 2 cocktails TOMATO PURÉE 1 pound heirloom tomatoes, rinsed, quartered, stems removed ½ small jalapeño chile, seeded (optional) 1 teaspoon flaky sea salt 1 teaspoon fresh lemon juice (from ½ lemon) COCKTAIL 2½ teaspoons celery seeds, toasted 2 teaspoons flaky sea salt 1 lime wedge 4 ounces (½ cup) vodka, such as Tito’s or Koskenkorva Tomato Purée Lemon wheels or wedges, for garnish Celery stalks with leaves, for garnish To make Tomato Purée: Purée tomatoes and jalapeño, if using, in a blender until smooth. Mix in 1 teaspoon salt and lemon juice. Can be made 6 hours ahead. Cover and refrigerate. To make the cocktail: Grind celery seeds with salt in a mortar and pestle. Pour mixture onto a small plate. Run a lime wedge around the rim of 2 tall glasses and dip rims in celery salt. Fill glasses with ice. Add 2 ounces vodka to each glass and fill with Tomato Purée. Garnish with lemon wheels and celery stalks. ·

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Q&A: Jenna Isaacs

VIEW POINTS

Park 1039

 Jenna Isaacs is the wine director at Park 1039 (park1039.com), a sophisticated new restaurant, wine shop, and artisanal and gourmet market in San Luis Obispo. Here, she shares her thoughts about wine selection and what’s on the horizon for Park 1039’s wine program.

Toast to the Seven Sisters  Hotel San Luis Obispo’s (hotel-slo. com) High Bar rooftop terrace and lounge announces new menu offerings to nibble while ogling views of the Seven Sisters volcanic mountains and San Luis Obispo’s charming downtown. Sip a craft cocktail and try the Thai Chicken Meatballs, Dungeness Crab Sliders, or pizza from the hotel’s Piadina restaurant. Weather-permitting, the outdoor bar is open daily from 2 p.m. to closing.

What is your philosophy in choosing wines for the wine shop and restaurant? I like to find beautiful wines that express their unique terroir and impression on the palate, while showcasing small production, family-owned wineries. The wine program includes an international selection from 27 countries. What do you look for in curating the list? Wine from regions that normally don’t get the spotlight for winemaking—such as Mexico, Bosnia, Slovenia, Australia, Lebanon, Georgia, Israel, and Morocco—are ones we look for. What they have in common are the farming practices. We firmly believe that wine is a commitment made in the vineyard, and we seek to represent farmers embracing regenerative agriculture. What plans do you have for the wine program going forward? We currently offer two wine clubs, for which new tiers and benefits will be coming soon. We’re also working with several winemakers and brewers to schedule winemaker dinners, events, and classes.

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CULINARY COLLABORATION

Sips and Bites for a Cause  At Two Broads Ciderworks (twobroadscider.com) in San Luis

Obispo, owners Maggie Przybylski and Morgan Murphy make distinctive, small-batch hard ciders from locally grown apples and specialized heirloom varieties produced elsewhere. And now, to spotlight fellow businesses and benefit local charities, the duo offers cider-pairing experiences to go. For their Three Broads Brunch, they pair a selection of their ciders with pastries from Alyx Gille of Baywood-based Good Tides Organic Bistro (goodtides.com). Their Three Cs Picnic is a collaboration with Park 1039 (park1039.com), a new wine shop, gourmet market, and restaurant, also in San Luis Obispo, whose cheese and charcuterie are accompanied by an assortment of ciders that complement them. Pairings change monthly; proceeds benefit a different local charity each month. R.A.C.E. Matters SLO County is the recipient during June, in honor of Juneteenth.

FROM TOP: JENNA ISAACS; COURTESY OF HOTEL SAN LUIS OBISPO; COURTESY OF TWO BROADS CIDER; OPPOSITE: TOP, LEFT: JOHN TROXELL; BOTTOM, LEFT: CARTER HIYAMA; TOP, RIGHT GROUPING: COURTESY OF SEAR STEAKHOUSE

By Nancy Ransohoff

Dining Out

What ’s n ew o n th e lo c al re s ta ura nt sce n e. 86

SOMM SAYS

JUST OPENED

Fresh From the Farm  Bringing the heat to the Solvang dining scene is the new

CHEF MOVES

Seafood Savvy  Chef Brad Mathews partners with Greg and Daisy Ryan (the award-winning team behind Bell’s in Los Alamos, flanking Mathews, right) to launch Bar Le Côté (barlecote.com) in Los Olivos, slated to open this summer. The stylish seafood tavern showcases Mathews’ California approach to coastal cooking. His background includes several years as executive sous chef under chef David LeFevre at Manhattan Beach eateries Fishing with Dynamite seafood restaurant and The Arthur J steak house, followed by stints at Morro Bay Oyster Company. Mathews’ sophisticated yet approachable menu highlights ingredients from Santa Ynez Valley farmers and fishermen, including sea urchin from Santa Barbara diver Stephanie Mutz, and

organic produce from Christopher and Johanna Finley’s farms in Santa Ynez. Expect dishes such as dry-aged kampachi crudo with avocado puree, saffron oil, radish, and nasturtium; serrano-wrapped local halibut with espagnole sauce; and house-made vanilla ice cream drizzled with 25-year Pedro Ximénez sherry.

Sear Steakhouse (searsteakhouse.com) restaurant and bar. Co-owned by Demetri (“Jimmy”) and Karen Loizides (shown below their bone-in tomahawk steak, right), the husband-and-wife team behind Santa Ynez’s Maverick Saloon and K’Syrah Catering and Events, and partner Alberto Battaglini, who serves as general manager and mixologist, the dinner venue is open Wednesday through Sunday. Executive chef Erik Dandee turns out a menu of updated land- and seaderived steakhouse dishes, and Battaglini’s craft cocktails are made with ingredients sourced from the Loizides family’s Santa Ynez Valley organic farm. “The vision for the menus comes from being able to utilize fantastic products, not only from our farm, but also from local farmers and winemakers in the Valley,” says Dandee, who brings about 20 years of culinary experience to the venture. “Knowing that we start the menu development process with a very high-quality product makes it easier to create really good, approachable food. It’s exciting to be able to know the future produce and herbs coming from the farm to plan our seasonal changes to the menu.”

COMEBACK CUISINE

Say Oui to This Return  After being shuttered for five months due to pandemic restrictions, Le Café Stella (lecafestella. com) in Santa Barbara has re-opened for dinner Tuesday through Saturday. Look for an updated menu

of traditional French cuisine with specialties such as escargots with garlic and parsley butter and short ribs bourguignon. Available in the restaurant and the newly expanded lounge area, the bar menu includes favorites like Beef Sliders, Bacon Mac & Cheese, and truffle oil fries. Seating is available indoors or on the redesigned and expanded covered patio with mountain views. ·

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steaks, and seafood. A serene covered patio near the substantial kitchen garden is a fine place for enjoying breakfast, lunch, small plates, or dinner outdoors. Cello also offers an extensive farm-to-bar cocktail menu and a wine list that includes several otherwise impossible-to-get bottles.

FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 fourseasons.com/westlakevillage/dining

THE DINING GUIDE Our aim is to inform you of restaurants with great food that you might not have experienced yet. This guide is arranged not by cuisine type, but by style of restaurant. “Fine Dining” choices have an elegant atmosphere and very professional service. Restaurants included under the “Foodie” heading are heralded for their wonderful chef-driven cuisine, regardless of atmosphere. “Good Eats” listings are just that—solid, casual, and delicious. The “Fun, Fun, Fun” category brings you spots geared toward a good time. New listings will appear in Where to Eat Now in every issue. Please send any comments and suggestions to edit@805living.com. MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

Fine Dining

These restaurants have a skilled kitchen team, a lovely dining room, and great service. UPDATE BELMOND EL ENCANTO 800 Alvarado Place Santa Barbara, 805-845-5800 belmond.com/el-encanto-santa-barbara Entrées $26–$54 Great Views, Romantic

The luxe Belmond El Encanto hotel perches atop its seven-acre hilltop property with sweeping city and ocean views. Settle in on the spacious terrace to experience the plant- and seafood-forward cuisine of executive chef Bruno Lopez in dishes such as king salmon, seared diver scallops, risotto with sea urchin or black truffle, glass noodles, and a grains and greens bowl. Taking influences from various California cultures, the menu showcases the flavors of local artisanal ingredients including fresh seafood, caught daily. Wine offerings from Santa Barbara County and around the globe, beers, and cocktails are among a wide selection of beverage choices. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea is served Monday through Saturday from 2 p.m. to 4 p.m. with 24-hour advance notice. In-the-know locals and hotel guests take in the sunset, cocktail in hand, on the terrace.

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CA’ DARIO 37 E. Victoria St., Santa Barbara and 38 W. Victoria St., Santa Barbara and 1187 Coast Village Road, Montecito and 250 Storke Road, Unit B, Goleta 805-884-9419 cadariorestaurants.com Italian; Entrées $11–$30

The flagship of Dario Furlati’s growing restaurant empire sits at the corner of Victoria and Anacapa streets somewhat off the Santa Barbara tourist path but decidedly worth the walk. House-made pastas here come with Bolognese or tomatoes, olives, and capers or smoked salmon, peas, tomatoes, and cream. Terra-cotta-baked chicken, roasted quails with porcini ragout sauce, and fish-of-the-day specials are also available. For faster fare, check out Ca’ Dario Pizzeria Veloce, found inside the Santa Barbara Public Market. People of Goleta, take note: Ca’ Dario Cucina Italiana serves lunch and dinner in a Storke Plaza space decorated with dark woods and white tablecloths. A recently opened Montecito location also serves lunch and dinner.

CELLO RISTORANTE & BAR 2700 Buena Vista Drive Paso Robles, 805-369-2503 allegrettovineyardresort.com/dining.aspx Mediterranean; Entrées $14–$38 Romantic

Located at the luxurious Allegretto Vineyard Resort, Cello features local, seasonal ingredients (some grown on site) in pastas, salads, flatbreads,

Three dining concepts at this resort offer a variety of options. At Coin & Candor, a breakfast, lunch, and dinner brasserie, original dishes by chef Jesus Medina are driven by the seasonality of ingredients from local purveyors and influenced by his Latin roots. The recently remodeled Onyx boasts a new menu by chef de cuisine Masa Shimakawa. With a spotlight on bright, fresh nigiri sushi and sashimi, the menu includes specialty rolls like the Hayabusa, with yellowtail, shrimp, asparagus, avocado, and creamy ponzu. The American Wagyu beef skirt steak is also a highlight on the well-rounded menu. Prosperous Penny is a sophisticated, comfortable social watering hole pouring inventive cocktails, aged bourbons and whiskeys, and rare spirits. Accompaniments are available from a seasonally driven light-bite menu. For a sip of joe, Stir coffee bar, located off the lobby, is open daily from 6 a.m., offering a grab-and-go menu of baked on-site pastries and savory options along with cold-brewed coffee, juices, gelato, and other treats. Valet parking is $10 with validation; self-parking is free for up to four hours with validation.

THE GRILL ON THE ALLEY 120 E. Promenade Way Westlake Village, 805-418-1760 thegrill.com American; Entrées $11–$59 Saturday & Sunday Brunch

Steaks and chops are legendary here and at the original Grill on the Alley in Beverly Hills, the ultimate power-lunch spot. At this location, whether out on the patio or in the dining room and bar, diners enjoy American comfort food with international flair. Sushi is available at lunch and dinner, and the menu’s friendly reminder that “any turf can surf” is an invitation to order jumbo prawns and other seafood with your filet mignon or dry‑aged New York strip. Weekend brunch offers avocado toast, Niman Ranch slab bacon and eggs, and $15 bottomless mimosas and Bloody Marys. Happy hour is daily from 3 p.m. to 7 p.m., when you can make a meal of the specially priced lollipop chicken wings, spicy tuna rolls, and woodfired cheeseburger bites offered with cocktails, draft beers, and wines by the glass.

LA DOLCE VITA 1901 740 S. B St. Oxnard, 805-486-6878 ladolcevita1901.com Mediterranean; Entrées $11–Market Price for Steaks and Seafood Romantic, Great Views, Live Music

From the pergola-covered patio of this pretty Colonial Revival house, diners can often see docents in Victorian-era costumes giving tours of Oxnard’s

COVID-19 restrictions affecting dining options are subject to change, but local restaurants need your support whenever possible.

Heritage Square. Dining rooms inside the historic former home offer bird’s-eye views of the grounds through diamond-pane windows. The eclectic menu by co-owner and executive chef Michelle Kenney includes grilled onion chowder, lemon-pistachio pasta, and portobello Florentine, the latter topped with sautéed spinach, pancetta, Gruyère, and capellini. Afternoon teas and hands-on cooking classes are available. Named for the year in which the house was built, the 1901 Speakeasy Lounge in the basement specializes in live music and Prohibitionthemed cocktails.

LES PETITES CANAILLES 1215 Spring St. Paso Robles, 805-296-3754 lpcrestaurant.com French; Entrées $17–$40

Offering a taste of Paris in Paso without the pretense, this buzzing French farm-to-table bistro focuses on sophisticated, modern cuisine in a casual, comfortable setting. Julien Asseo, chef and co-owner with his wife, Courtney, received his culinary education in France and honed his skills at Michelinstarred eateries Restaurant Guy Savoy and Joël Robuchon in Las Vegas and La Fontaine de Mars in France. Following dishes like steak tartare, escargot in puff pastry, steak frites, dayboat scallops, beef cheek Bourguignon, and Le Burger, it’s easy to say oui to crème brûlée or profiteroles for a very French ending.

UPDATE LUCKY’S 1279 Coast Village Road Montecito, 805-565-7540 luckys-steakhouse.com and 3835 Cross Creek Road, Suite 18 Malibu, 310-317-0099 luckysmalibu.com Steak House; Entrées $16–$69 Saturday & Sunday Brunch

At the Montecito location of this upscale steak house, black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls. The plates and napkins are monogrammed, the patio is tented and heated for year-round enjoyment, and the bar opens an hour before dinner service begins. Steaks can be dressed with seven different sauces, there are eight versions of potato side dishes, and the onion rings should have their own Facebook fan page. The Malibu location in the Malibu Country Mart offers the same mouthwatering steaks, chops, seafood, and cocktails, and carries on the black-and-white theme with an eye-catching jazz-themed mural in the dining room. Seating is also available on the covered and heated outdoor patio. Dinner is served daily in Montecito and Tuesday through Sunday in Malibu. Lunch is offered Monday through Friday in Montecito.

MEDITERRANEO 32037 Agoura Road Westlake Village, 818-889-9105 med-rest.com Mediterranean; Entrées $16–$58 Great View, Weekend Brunch

Recently reopened after a major makeover, this favorite of locals and hotel guests retains an elegant yet comfortable vibe. Located on the 17-acre property of the Westlake Village Inn, the all-new design includes an expansive bar for sipping craft cocktails and international wines. Executive chef Lisa Biondi has reimagined the menus to include bright Mediterranean dishes such as salatim, seasonal Israeli salads and spreads like street corn with lemon, yogurt, feta, and a punch of Aleppo pepper, at lunch and dinner. Dinner entrées include old favorites like classic prime steaks and housemade pastas, along with lamb sirloin souvlaki and grilled whole branzino. Weekend brunch options include Benedicts, shakshuka, pancakes, and waffles. Patios offer views of the lake or vineyard.

NONNA 951 S. Westlake Blvd., #102 Westlake Village, 805-497-8482 nonna.restaurant Italian; Entrées $18–$45 Romantic, Great Patio

A casually elegant dining room of distressed wood lit with unique light sculptures by artist Timothy J. Ferrie is a beautiful fit for Florence-born and -trained restaurateur Jacopo Falleni. The menu avoids the faddish, instead cutting a culinary swath through the Italian peninsula and islands with tradition-rich dishes that reflect Falleni’s Tuscan upbringing (gnudi with pomodoro sauce), executive chef Pamela Ganci’s Sicilian heritage (arancini), and pasta chef Pamela Ganci’s influences from Bologna (passatelli with peas). Service is engaging and professional, while Falleni himself fills the role of sommelier and designed signature cocktails for the full bar.

OJAI VALLEY INN 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com Various Cuisines Entrées $11–$60; Saturday Buffet Brunch $32, Sunday Bluegrass Brunch $55

The resort’s beautiful setting can be enjoyed by hotel guests and others who simply want to patronize the restaurants. As the fine-dining flagship, Olivella features California-Italian cuisine (see separate listing). Start the evening with small bites and cocktails in the Wallace Neff Heritage Bar, located in the resort’s original golf clubhouse and named for the architect who set the inn’s Spanish Revival tone. Other dining venues include the tranquil Spa Café in Spa Ojai, where light breakfast, fresh-pressed juices, and spa lunch are served inside or on the poolside terrace. The Oak is famous for its casual but attentive lunch service on a shaded patio overlooking the 10th hole of the resort’s golf course. It also serves breakfast and dinner and two styles of brunch: buffet on Saturdays from 8 a.m. to 1 p.m. and bottomless Champagne with live bluegrass music on Sundays from 9:30 a.m. to 2 p.m. Indigo Pool & Bar offers salads, sandwiches, and adult libations served poolside and in cabanas. The Pixie Café is located at the family-friendly Pixie Pool. Jimmy’s Pub offers a menu of salads, sandwiches, wood-fired pizzas, and entrées plus craft beers and cocktails. (It’s also one of the few restaurants in Ojai to stay open past 10 p.m. on weekends.) Next door, Libbey’s Market is the place to go for a quick sandwich and a scoop of McConnell’s Fine Ice Creams.

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PACIFIC BY NORU 394 E. Main St., Suite B Ventura, 805-205-9618 pacificbynoru.com New American; Entrées $10–$29

This star serves innovative coastal fare in an upscale yet laid-back setting that includes a lovely covered patio. Housed in the 1924 Beaux Arts–style Bank of Italy building on Ventura’s buzzing main drag, it’s a locals’ go-to for dinner and happy hour (4 p.m. to 6 p.m.). The menu changes seasonally, but chef Ren Weigang and co-owner James Norton serve up recurring favorites like sake-glazed salmon, hamachi sashimi, braised short rib, chicken katsu sliders, and Wagyu Bavette Bulgogi with chimichurri. Sip an inventive cocktail or local wine or beer.

ROSEWOOD MIRAMAR BEACH 1759 South Jameson Lane Montecito, 805-900-8388 rosewoodhotels.com/en/miramar-beachmontecito Californian and Italian; Entrées $19–$55 Great Views, Saturday and Sunday Brunch

Set in a spectacular seaside location, this luxury beachside resort’s seven distinctive restaurants and bars are open to the general public as well as hotel

Patio Cushions Mobile Service Easy, Convenient, Affordable

805 796 3112 Serving Ventura and Santa Barbara counties

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Where to Eat Now guests. Executive chef Massimo Falsini oversees the dining destinations, which emphasize locally and sustainably sourced ingredients. Caruso’s, the signature oceanfront eatery, is open daily for dinner and features alfresco seating over the sand in addition to a stylish dining room outfitted with deep blue leather booths. Menu highlights include starters such as hand-pulled burrata as well as Baja kampachi crudo, house-made pastas including the chef’s signature carbonara, uni tagliolini, and main courses such as pan-roasted petrale sole and grassfed Watkins Ranch beef fillet. Local and international wines and traditional handcrafted signature cocktails are also offered.

Bettina (bettinapizzeria.com) in Montecito launches a sweet collaboration with Santa Barbarabased pastry chef Skylar Bryce (skylarbryce.com), whose cakes now supplement the pizzeria’s dessert menu. Flavors change monthly, and Bryce’s June creation celebrates strawberry season, combining vanilla sponge cake, lemon syrup, Campariglazed strawberries, vanilla bean custard, and Chantilly cream.

SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1700 sanysidroranch.com/san_dining.cfm American; Entrées $18–$56 at Plow & Angel, $38–$63 at The Stonehouse, Sunday Brunch $75 Great View, Romantic, Sunday Brunch The five-star treatment at this historic resort starts the minute you turn onto the long drive lined with olive trees and lavender; it continues as you are greeted by a valet who whisks away your car from the circular entrance to its two restaurants, both overseen by executive chef Matthew Johnson. At Plow & Angel, the menu and setting are in keeping with a well-appointed tavern. Thick stone walls and a fireplace create a cozy space for enjoying barrelaged cocktails and a menu of grilled flatbreads, beer-battered halibut and chips, and grilled New York steak with cognac Bordelaise sauce. Upstairs, The Stonehouse dining room gleams with copper and burnished wood and has a sheltered terrace with views of Montecito, the ocean, and Channel Islands. Seating is also available on outdoor patios below, furnished with a fireplace and fountain and flanked by loquat trees. At lunch, served Mondays through Saturdays, a warm salad of kale grown on the premises, house-smoked bacon, and dates is topped with a poached egg. A three-course market menu also emphasizes local ingredients. Served from 6 p.m. daily, the dinner menu includes seared scallops with braised oxtail, sweet corn puree, and black garlic vinaigrette and Steak Diane prepared in the classic style—flambéed tableside. The list of wines and spirits is varied and deep; the wine selection garnered the 2018 Wine Spectator Grand Award. Sunday brunch from 10:30 a.m. to 2 p.m. includes starters, entrées, desserts, and free-flowing Laurent-Perrier Brut Champagne.

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TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS 3201 Camino del Sol Oxnard, 805-983-1560 tierrasuratherzog.com New American; Entrées $16–$144 (for 32-ounce rib eye for two); Buffet Brunch $65 Sunday Brunch Tucked inside Herzog’s winery and tasting room, Tierra Sur specializes in wine-friendly meals made with careful attention to detail. Executive chef Gabe Garcia maintains a local, seasonal vibe at lunch and dinner. Marinated olives and lamb bacon are made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanillaspiced doughnuts, and a show-stopping Baked Alaska. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on Fridays and Saturdays in observance of the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.

TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com Italian; Entrées $18–$36; Market Price for Some Seafood Sunday Brunch

Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.

TUSCANY IL RISTORANTE 968 S. Westlake Blvd. Westlake Village, 805-495-2768 tuscany-restaurant.com Italian; Entrées $18–$32 Romantic

Village dwellers pack this beautiful space for its warm, friendly service and top-notch food. The menu is small, but the nightly specials are worth investigating. High rollers and celebs consider this their neighborhood boîte. Others come just for special occasions. The lobster and shrimp martini salad has hearts of palm, avocado, and pink grapefruit segments; the baby greens salad has shaved fennel and toasted pine nuts; the whole Dover sole is topped with a lemon-chervil sauce; and the chicken breast comes under a sun-dried tomato pesto.

WATER’S EDGE RESTAURANT AND BAR 1510 Anchors Way Ventura, 805-642-1200 watersedgeventura.com American; Entrées $14–$50

This aptly named bar and grill offers well-prepared plates from both land and sea in an elegant setting with views of the harbor and boats. Start with a cocktail in the piano bar and move on to dinner for starters such as Bloody Mary shrimp cocktail and pesto-stuffed mushrooms and main dishes like

seared sesame seed–crusted ahi and braised short ribs. Brunch, served every Friday, Saturday, and Sunday until 3 p.m., offers fried calamari and crab cakes appetizers and traditional breakfast dishes like eggs Benedict, pancakes, and waffles, as well as burgers, sandwiches, and freshly caught fish. Happy hour is every day from 3 p.m. to 7 p.m. (except holidays) and features $8 cocktails and $5 to $10 plates and pizzas. There’s a pet-friendly patio, too.

Foodie

Cuisine that shines regardless of decor, service, ambience, or even views. 101 NORTH EATERY & BAR 30760 Russell Ranch Road, Suite D Westlake Village, 805-852-1588 101northeateryandbar.com New American; Entrées $22–$46 Sunday Brunch, Late-night Menu

Award-winning chef and owner Anthony Alaimo delivers seasonal dishes that are big on international flavors along with wine, beer, and signature cocktails. The restaurant’s relaxed, modern setting includes a bar with a large flat-screen TV, a rustic communal table, and an outdoor patio. Expect starters like wild albacore kabobs with Calabrian chili tapenade and grilled Spanish octopus with white bean hummus and mains such as a cumin-rubbed lamb rack, Mediterranean sea bass with green romesco, housemade tagliolini pasta with Selva prawns, and woodfired, thin-crust pizzas. Sandwiches and sides are on the happy hour menu on Tuesdays through Saturdays from 4 p.m. to 6 p.m. and Sundays from 3 p.m. to 6 p.m. A late-night menu is offered on Tuesdays through Saturdays from 10 p.m. to 1 a.m.

BARBAREÑO 205 W. Canon Perdido St. Santa Barbara, 805-963-9591 barbareno.com Californian; Entrées $18–$29

This restaurant highlights ingredients from the Central Coast in menus that feature a few changes monthly. Head chef Justin Snyder focused on pastry in his previous culinary lives, evident from the carefully composed salads, tartares, and desserts that emerge from the kitchen. Recurring favorites include starters like avocado roulade made with hamachi crudo and coconut-oolong milk, and cheeky Eggamuffins featuring buttermilk blini stacked with Seascape cheese, speck, and shavings of salt-cured egg yolk. Hope Ranch Mussels with fennel and mustard broth and slow-cooked Wagyu tri tip are also available, along with an extensive inventory of local beers and a wine list that recently garnered a Wine Spectator award of excellence.

BELL’S 406 Bell St. Los Alamos, 805-344-4609 bellsrestaurant.com French; Entrées $18–$27

Daisy and Gregory Ryan, alums of Per Se, Thomas Keller’s Michelin-starred New York restaurant, helm this French-inspired bistro in the historic town of Los Alamos. Located in a building that served as a bank in the early 1900s and as a biker bar later, Bell’s delivers classics like steak tartare, wild Burgundy snails served with bread from Bob’s Well Bread Bakery down the street, and coq au vin. For lunch, try the French dip made with roasted rib eye. Reservations are available through the website or via email to info@bellsrestaurant.com.

BIBI JI 734 State St. Santa Barbara, 805-560-6845 bibijisb.com Indian; $10–$16, Grill $15–$25, Curries $10–$18, Chef’s Tasting $50 per person

A short stroll from Stearns Wharf and the beaches along the Santa Barbara waterfront, Bibi Ji presents an approachable and modern twist on traditional Indian cuisine. The spacious restaurant, designed with a vibrant, eclectic decor, also has a private back patio for dining while taking in the fresh ocean air. Owners Alejandro Medina and James Beard Award–winning sommelier Rajat Parr offer a menu that highlights an abundance of local seafood, traditional coconut curries, a bounty of fresh regional produce cooked in Indian spices, a Chef’s Tasting menu, and an extensive list of natural wines. The critically acclaimed restaurant was included in The New York Times’ “52 Places to Go in 2019.”

BOAR DOUGH TASTING ROOM 5015 Cornell Road Agoura Hills, 818-889-2387 boardoughtastingroom.com American; Entrées $16–$28 Sunday Brunch

Executive chef Greg Murphy follows suit, using farmers’ market ingredients in dishes like pan-roasted local white fish with wilted dandelion greens or a soup featuring white carrots from Tutti Frutti Farms. (Murphy’s Foodie Stroll menu includes a tour of the Tuesday farmers’ market followed by a three-course meal with wine for $95 per person.) Add the gracious presence of proprietor Mitchell Sjerven and you have the ingredients for the first Santa Barbara-area restaurant in a decade to earn the AAA Four Diamond award for excellence.

DECKER KITCHEN 4661 Lakeview Canyon Road Westlake Village, 818-735-9577 deckerkitchen.com American; Entrées $16–$42

Known for its upscale food and unpretentious neighborhood-hangout feel, Decker Kitchen is the creation of chef-owner Graham Harris, who keeps the menu fresh and creative. Menu highlights include Harris’ naturally leavened sourdough bread, fresh-from-the-oven pizzas, starters such as Feta Mousse Toast with heirloom tomato, and entrées including barbecued pork ribs and seared rib-eye steak. Sip a craft cocktail or smalllot wine and nosh small bites on the patio Thursdays through Saturdays until midnight. Takeout is available.

This cozy hidden gem is a perfect spot for dinner or a bite (or two) before or after a movie at the next-door theater. Sip from an international wine list (the friendly owners, Charles and Joanne Bruchez, are happy to help with a selection) while enjoying starters like charcuterie and cheese boards and bacon-wrapped dates with Manchego, fresh salads, and pizzas. Entrées include sweet and spicy fried chicken breast and crispy pork belly tacos. For a treat try Blueberry Bliss, a tarte flambé showcasing the all-American berries with goat cheese, thyme, and honey. Sunday brunch features omelets and other egg dishes, waffles (banana and Nutella, anyone?), and pizzas like the Mr. Johnstone with marinated salmon (also available at dinner). Happy hour on Wednesdays through Fridays from 5 p.m. to 6 p.m. offers half-price pizzas and $5 house wines, beers, and sangria.

NEW E + MON 2805 Agoura Road Westlake Village, 805-371-3693 eplusmon.com Sushi; Entrées $12–$27

BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 and Bob’s Well Bread Bakery at the Ballard Store 2449 Baseline Ave., Ste. 101 Ballard, 805-691-9549 bobswellbread.com European; Pastries and Breads $1.50–$20, Entrées $7–$13

EMBERMILL 1031 State St. Santa Barbara, 805-456-1212 embermillsb.com Caribbean/Californian; Entrées $21–$32

Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best selection, arrive at 7 a.m. on Thursdays through Mondays, when the doors open and aromatic scones, bagels, kouign-amann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnished-crust breads follow soon after. Special daily breads include gluten-free Centennial Loaf and pain aux lardons (Saturdays and Sundays). The on-site café serves breakfast and lunch (think avocado toast tartine, croque monsieur sandwiches, and grilled bread with pâté and onion-bacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and house-made butter. Well Bread Wines created by Doug Margerum are available by the glass or bottle.

BOUCHON 9 W. Victoria St. Santa Barbara, 805-730-1160 bouchonsantabarbara.com Wine Country Cuisine; Entrées $26–$38

Romantic Bouchon celebrates the local, from its carefully curated wine list to the craftspeople overseeing the successful remodeling of the garden patio at the front entrance.

Chef-owner Hidetoshi “Teddy” Seike, a restaurateur who was raised in Japan, joins forces with head chef Koji Miyamoto, whose cuisine has earned Michelin Bib Gourmand recognition, at this stylish eatery in the Westlake Commons. They offer a creative lunch and dinner menu of sushi, sashimi, bao (steamed buns), and Asian salads that spotlight seasonal ingredients. Look for signature rolls such as the E + Mon Crunch Roll, featuring spicy tuna and shrimp tempura with chive mayo, avocado, sesame, sweet soy, cucumber, and citrus sauce. Premium sake, Japanese craft beer, and California wines are the perfect sips.

When chef Harold Welch opened his restaurant, foodies who knew him from his stints at restaurants including Santa Barbara’s now-closed Citronelle and his World Cuisine Express catering company leaped for joy. The Barbados-born chef offers lunch and dinner with weekly specials and favorites such as Classic Jerk Chicken, Barbados Fried Red Snapper, and Curried Tempeh & Vegetable Stir Fry. Dishes from the Italian wood-burning oven such as Mussels & Clams with a coconut-ginger broth round out the menu. Housed in a historic building, the restaurant has a casual European feel with a lovely outdoor patio where steel drum music (Thursday through Sunday) adds to the ambience.

FLOR DE MAIZ 29 E. Cabrillo Blvd. Santa Barbara, 805-869-6559 flordemaizsb.com Mexican; Entrées $14–$28

Restaurateur Carlos Luna and the team behind the Los Agaves restaurants and Santa Barbara’s Santo Mezcal delivers Oaxacan cuisine to the Santa Barbara waterfront at this rustic yet refined eatery. Lunch, dinner, and happy hour seating with ocean views is available inside or outside on two patios, one of which features a firepit. The menu is a combination of dishes that showcase traditional moles (grilled mahi-mahi with mole verde, for example) and contemporary Mexican plates. Innovative cocktails complement the food and are also perfect for sipping after dinner on the patio.

Poised to open in the Conejo Gateway Plaza in Newbury Park, The Waffle Experience (thewaffleexperience.com) will mark its debut in Southern California. Serving breakfast, brunch, and lunch daily from 8 a.m. to 3 p.m., the eatery specializes in Liège waffles, a popular street food in Belgium made from yeastbased brioche dough. Signature menu items include Our Chicken ’n Waffles, made with fried freerange chicken breast and punched up with house-made orange-thyme marmalade. Hearty sandwiches and salads round out the menu. FULL OF LIFE FLATBREAD 225 Bell St. Los Alamos, 805-344-4400 fulloflifefoods.com Californian; Flatbreads and Entrées $9–$27

Opened in 2003, this down-to-earth gem has become a foodie destination. Dinner is served on Thursdays through Sundays, with lunch on Saturdays and Sundays. Owner Clark Staub’s vision rings deliciously true in every bite of the fresh salads, flatbreads, and entrées made with seasonal ingredients from local farmers’ markets and artisan food producers. For flatbreads, look for the vegetarian Shaman’s Bread with a crunch of New Cuyama pistachios and the Nitrate-Free Pepperoni and Peppers. Diners who sit at the bar can order food there, too, and seating is available outside.

HELENA AVENUE BAKERY 131 Anacapa St., Suite C Santa Barbara, 805-880-3383 helenaavenuebakery.com Baked Goods, California-Eclectic; Entrées $4–$14

The artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Loquita in Santa Barbara’s Funk Zone. The address says Anacapa Street, but walk in from Helena Avenue for the quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made with seasonal ingredients. Open daily, the bakery serves breakfast from 7 a.m. to 11 a.m., when don’t-miss items include Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. The lunch menu from 11 a.m. to 3 p.m., offers salads and sandwiches, plus specials like Nashville Hot Chicken served with house-made pickles. The bakery’s rustic patio is shared by its neighbor, the Santa Barbara Wine Collective, which offers curated tasting flights and wines by the glass and bottle.

HOTEL CALIFORNIAN 36 State St. Santa Barbara, 805-882-0100 thehotelcalifornian.com/santa_barbara_ restaurants/ Eclectic; Small Plates $12–$19

Built on the grounds of the original Hotel Californian less than a block from Stearns Wharf, Santa Barbara’s newest resort pays careful attention to all the luxurious details while retaining a casual yet elegant vibe. Its dining options are equally skilled. Blackbird, a cocktail bar located on the ground floor of the hotel, features lounge-style seating, a creative menu of small plates from executive chef Travis Watson, and inventive cocktails by mixologist Devon Espinosa in addition to local wines and craft JUNE 2021 / 805LIVING.COM

Where to Eat Now beer. (Fans of Alfred Hitchcock will get a kick out of his photo in the dining room.) Located in a separate building from Blackbird, Goat Tree is an order-atthe-counter café with its own patio and, in the dining room, windows with a view of the kitchen. It serves breakfast, lunch, and dinner, with grab-and-go options for impromptu picnics.

Recently opened in Carpinteria, Juice N Things (Instagram @ juicenthings1) is a healthy hub for organic cold-pressed juices, smoothies, and acai bowls. Open daily from 7 a.m. to 7 p.m., the eatery, owned by locals Laura Samperio and Isabelle Aguirre, also offers keto-friendly and glutenfree baked goods (try the Keto Bites Orange Cake), fresh salads, and bagels. Menu items are made in house or sourced locally. The bagels come from Isla Vista’s Bagel Café and the organic java hails from Goleta’s Green Star Coffee. INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $9–$45

To find this destination restaurant on Buellton’s aptly named Industrial Way, drive past the Central Coast Water Authority office and look for a building painted with a mural of floating sausages, carrots, and wine glasses. Inside, you’ll find imported cheeses, house-cured meats, and locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu is noted on pull-down rolls of butcher paper behind the order counter. Wood-fired pizzas can be simple (rosemary with Parmesan) or adventurous (crispy pig’s ear salad with sriracha and an egg on top). Offerings from the Not Pizza section of the menu include chicken liver with guanciale, while the sandwich list offers selections like the Next Level BLT and a beef-tongue pastrami Reuben. Clipboard specials often feature a must-have oyster-uni-avocado combo. Local wine and beer options are on tap. Located two doors down, The Grand Room is available for large private parties and is the setting for monthly chef dinners. Tickets go fast. Next door to the Grand Room is the new Here to Go, offering grab-and-go items like premade and hot sandwiches, salads, cheese and charcuterie plates, and pizzas. Also find house-cured meats, kimchi, dressings, hot sauces and salsas, fresh fish, meats, and baked goods.

THE LARK 131 Anacapa St. Santa Barbara, 805-284-0370 thelarksb.com New American; Entrées $18–$42

Santa Barbara’s Funk Zone takes flight with The Lark, named for the Pullman train that once made overnight runs between Los Angeles and San Francisco. The past is present in the restaurant’s setting, a former fish market remodeled to include exposed brick walls, subway tile, communal

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tables, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. West Coast oysters with Goleta caviar lime are popular starters to shared plates of roasted chicken with green peppercorn gastrique, depending on the season. Craft brews, wines by the glass, cocktails, and mocktails extend the artisanal spirit into the bar.

LIDO RESTAURANT & LOUNGE 2727 Shell Beach Road Pismo Beach, 805-773-8900 thedolphinbay.com/lido Californian; Entrées $16–$58 Great View, Daily Brunch

Chef Richard Pfaff brings his eye for fresh and local ingredients to a menu that echoes the creativity displayed by the art glass in Lido’s dining room. Appetizers include oysters with pink peppercorn mignonette and beef carpaccio with dijon aioli. Entrées include pasta carbonara, house-made burgers, and a generous rib eye with herbed porcini butter. The Chef’s Tasting Menu offers five courses for $75 ($100 with wine pairings). A daily affair, brunch from 8 a.m. to 2 p.m. features a three-course plated option with bottomless mimosas as well as à la carte dishes.

LITTLE DOM’S SEAFOOD 686 Linden Ave. Carpinteria, 805-749-7400 ldseafood.com Seafood, Italian; Entrées $23–$28, Pizza $14–$19 Open for dinner, Little Dom’s is the latest culinary venture from Los Angeles restaurateur Warner Ebbink and executive chef Brandon Boudet. Leather booths, a restored wooden bar, and a raw bar create a comfortable old-school ambience. The seafood-forward menu focuses on local fish and includes pizzas from the wood-burning oven, handmade pastas, and Italian classics like chicken Parmesan. Guests get things started with appetizers like chilled, Creolestyle, boiled shrimp and Santa Barbara live uni, and sip local wines, craft beers, and classic cocktails.

LOQUITA 202 State St. Santa Barbara, 805-880-3380 loquitasb.com Modern Spanish; Entrées $19–$42 Great Patio

Loquita is Spanish slang for a wild, fun-loving girl, but this eatery’s menu and food are seriously irreproachable. Executive chef Peter Lee sources the finest meat, fish, cheese, and produce to create festive, communal, à la carte meals, including tapas, pintxos (small bites typically pierced with a toothpick), and signature paella dishes. Drinks autentico include sangria and Spanish-style gin and tonics. Enjoy the spacious patio with two inviting fireplaces, or try the small-bites bar named, naturally, Poquita.

MADE IN ITALY BISTRO BY ANTONIO SESSA 3825 E. Thousand Oaks Blvd., Unit F Westlake Village, 805-370-8667 madeinitalybistro.com Italian; Entrées and Pizzas $16–$27

Chef-owner Antonio Sessa serves up warm hospitality and authentic southern Italian cuisine at this bustling bistro. Order at the counter, then dig into Neapolitan-style pizzas from the Italian woodfired pizza oven, house-made pastas, fresh insalate, and main dishes from family recipes. Try Sessa’s handmade cavatelli ricotta pasta with his nonna’s Bolognese. At lunch, you can’t go wrong with panini such as the braised brisket, veggie, or turkey and pancetta with house-made tomato jam. Lunch and dinner are served every day except Sunday.

MOODY ROOSTER 2891 Agoura Road Westlake Village, 805-370-3131 moodyroosterwlv.com New American; Entrées $13–$30

Born in the Year of the Rooster, owner-chef Collin Crannell cooks whatever he feels like putting on the menu each day at this foodie version of a neighborhood café located in a Westlake Village shopping center. That’s what’s in the name. On the plate, Crannell—formerly the executive chef at The Lobster in Santa Monica—focuses on from-scratch fare showcasing local, seasonal produce, seafood, and proteins at lunch and dinner. Trademark dishes include crispy gnocchi with roasted cherry tomatoes, Parmesan fondue, and a swirl of aged balsamic, as well as a half chicken with roasted garlic and butternut squash. Wine and craft beers are available (ask co-owner Vicki Crannell for pairing suggestions).

NOVO RESTAURANT AND LOUNGE 726 Higuera St. San Luis Obispo, 805-543-3986 novorestaurant.com Global; Entrées $16–$32 Sunday Brunch

Novo’s full-service bar and lounge area fronts the busy downtown, beckoning passersby to peek inside. Walk through the lounge to the back of the restaurant and a different Novo presents itself: a multilevel wood patio that backs up to San Luis Obispo Creek. It’s a serene setting livened by the hum of diners’ conversations and crickets. Like its sister restaurant, the nearby Luna Red, Novo offers global cuisine and local ingredients. Executive chef Michael Avila presides over a menu that includes sought-after Southeast Asian and Indian curries and fresh avocado-shrimp spring rolls. Calling out gluten-free and vegan menu items is a nice touch as is identifying teas by caffeine level. Central California and international wines and spirits accent the menu. Late night on Fridays and Saturdays, a DJ fills the lounge with music.

OJAI RÔTIE 469 E. Ojai Ave. Ojai, 805-798-9227 ojairotie.com Lebanese-French; Entrées $14–$30

Strung with white lights, the charming, tree-shaded patio at this casual counter-service spot makes every meal feel like a picnic. Serving dinner and weekend lunch, owners and veteran chefs Claud Mann and Lorenzo “Larry” Nicola focus on Lebanese-French-style freerange rotisserie chicken, fresh-baked organic sourdough bread, and farmers’ market-driven side dishes, such as caramelized cauliflower and tabbouleh salad. Other offerings include chicken sandwiches, inventive salads, and house-made chocolate-chunk cookies and brownies. At the Winebox, a small stand-alone structure, patrons can order beer and wine from a wine list curated by sommelier Emily Johnston, which highlights vintages from Santa Barbara, Ojai, and selected regions in France.

UPDATE OLIO E LIMONE RISTORANTE AND OLIO BOTTEGA 11 W. Victoria St., Suites 17-18 Santa Barbara, 805-899-2699, Ext. 1 olicucina.com Italian; Restaurant Entrées $20–$42; Bottega $4–$12

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello treat their restaurants in downtown Santa Barbara like the gems they are: No ingredient is too good to employ. The organic extra-virgin olive oil from a grove near Alberto’s home village in Italy is so popular, patrons buy bottles of it for their own use. At the Ristorante, salads are fresh and the pastas and sauces are house-made. Standouts include gnocchi alla Riviera, which combines spinach-and-ricotta

dumplings with fresh tomato sauce. Next door, Olio Bottega, a casual breakfast, lunch, snack, and retail spot, feels like a quick trip to Italy. Breakfast items include scrambled egg dishes, sweet and savory Italian croissants, and espresso drinks. Among lunch offerings are hot Italian street food specialties and grab-and-go sandwiches, like the panini on house-made olive-oil focaccia. Don’t miss the dolci (desserts), such as the cannolo, a crispy, tubeshaped Sicilian pastry shell filled with chocolate chip– studded sheep’s-milk ricotta cream. Italian gourmet products, meats, and cheeses are available to take home, along with bottled cocktails, beer, and wine.

OLIVELLA 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com California-Italian Entrées $37–$65 (a three-course experience is $90 or $150 with wine pairings; four-course experience is $110 or $180 with wine pairings) Romantic, Great Views

This fine-dining restaurant at Ojai Valley Inn features California cuisine with an Italian twist. From chef de cuisine Andrew Foskey’s menus come beautifully plated dishes like Kabocha Squash Ravioli, Tails & Trotters Farm Tenderloin of Pork, and Wild Pacific Sea Bass. Save room for the Citrus Olive Oil Cake or Crème Fraîche Panna Cotta, just two of executive pastry chef Joel Gonzalez’s creative dessert options. Dining spaces include a private wine room as well as a veranda overlooking the first and final holes of the property’s world-class golf course. The restaurant also hosts winemaker dinners.

PICO AT THE LOS ALAMOS GENERAL STORE 458 Bell St. Los Alamos, 805-344-1122 picolosalamos.com New American; Shared Plates & Entrées $9–$46 Live Music

The spirit of a one-stop general store lives on in the historic town of Los Alamos, the northern gateway to the Santa Ynez Valley. The outstanding chef-driven, locally sourced dinner menu from executive chef John Wayne Formica changes frequently but offers dishes like local crudo, grilled octopus, house-made pastas, smoked pork chop, and dry-aged rib-eye steak. Charcuterie and cheese platters are a mainstay. Pair the fare with a signature cocktail, beer, or wine from the well-curated list spotlighting small-scale vintners, which earned Pico “Top 100 Wine Restaurant” recognition from Wine Enthusiast Magazine. The spacious, refurbished building is also the tasting room of Lane Tanner and Will Henry’s

Mediterraneo (med-rest.com) at the Westlake Village Inn unveils a new dinner menu, in which a new roster of updated Italian classics join company with the restaurant’s signature dishes. Look for chef Lisa Biondi’s consistently impeccable execution in new appetizers such as Calamari Fritti, lightly battered and fried calamari served with arrabbiata sauce, and entrees including Swordfish Puttanesca with garlictomato sauce, chile, capers, and olives. Also on the menu: grilled steaks and handmade pastas.

Lumen Wines of Santa Maria. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.

SAMA SAMA KITCHEN 1208 State St. Santa Barbara, 805-965-4566 samasamakitchen.com at Topa Topa Brewing 345 East Ojai Ave. Ojai, 805-335-4175 topatopa.beer Asian; Shared Plates $11–$42

This hip spot buzzes with guests who come for wellprepared southeast Asian food made with ingredients sourced from local farms. Shareable plates include the signature jidori chicken wings with sweet and spicy tamarind glaze. A recently opened second location resides within Topa Topa Brewing in downtown Ojai, where the beer-friendly menu echoes the bold flavors of the original location but is especially tailored to pair with a pint. Order at the walk-up window and sit indoors or on the street-side patio.

THE SPOON TRADE 295 West Grand Ave. Grover Beach, 805-904-6773 thespoontrade.com American; Entrées $15–$32 Great Patio, Sunday Brunch

The Spoon Trade serves what chef Jacob Town calls “elevated comfort food” in a bright and comfortable neighborhood hangout. Classic dishes (think: fried chicken, pasta, and upside-down cakes) are reimagined with of-the-moment flavors and local ingredients alongside a progressive beer and wine list.

S.Y. KITCHEN 1110 Faraday St. Santa Ynez, 805-691-9794 sykitchen.com Italian; Entrées $20–$38

Located on a quiet side street in Santa Ynez, this cozy spot is an oasis of craft cocktails and rustic Italian fare in wine and tri-tip country. Executive chef Luca Crestanelli lets his native Italian roots show in house-made pastas such as wild mushroom pappardelle, salmon puttanesca, and a don’t-miss grilled globe-artichoke appetizer. With its firepits and padded lounge seating, The Courtyard is a great place to settle in for pre-dinner cocktails and glasses of local wine or to stay for the whole meal. A lunch menu of salads, pastas, and oakgrilled meats and seafood is served daily.

THOMAS HILL ORGANICS 1313 Park St. Paso Robles, 805-226-5888 thomashillorganics.com Wine Country Cuisine; Entrées $15–$41 Sunday Brunch

At this chic but casual restaurant in downtown Paso Robles, executive chef Libry Darusman builds on the vision of owner and founding chef Debbie Thomas by turning ingredients from local purveyors into elegant, satisfying fare at lunch, brunch, and dinner. (Why, yes, those are Loo Loo Farms tomatoes in the pickled stone fruit and house ricotta salad.) Wine, beer, and ciders from the region are also featured, adding to the restaurant’s farm-to-table bona fides. A new dessert bar served in the front bar and lounge area offers a selection of treats crafted both in-house and by local purveyors. Try Darusman’s spin on s’mores.

TRE LUNE 1151 Coast Village Road Montecito, 805-969-2646 trelunesb.com Italian; Entrées $18–$37

Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s in Santa Barbara—and it shows. The walls are

dressed in black-and-white photos of celebrities from yesteryear, the floors are Old World wood, and the tables are covered in blush-colored linen. Teeny tiny chairs mounted high on the wall bear brass plates engraved with the names of regular patrons. A ring-shaped, rolled pizza-bread appetizer is stuffed with smoked mozzarella and braised radicchio. It’s crispy outside and delicious inside. Pizzas from the stone oven can be topped with roasted eggplant, spicy sausage, or mushrooms and truffle oil. The wide selection of pastas are available in half or full portions. Veal scaloppine, rack of lamb, chicken Marsala, and even a cheeseburger round out the menu and support the extensive Italian wine list.

Good Eats

Not too fancy, not too expensive, and a good experience all around. BRENT’S DELI 2799 Townsgate Road Westlake Village, 805-557-1882 brentsdeli.com Deli; Entrées $6–$20 Kid-Friendly

For amazingly good Reuben sandwiches on rye bread piled high with pastrami or corned beef, sauerkraut, and Thousand Island dressing, you can’t beat this slick deli. The booths are cushy and roomy, leaving space for your tummy to expand as you down a four-layer slice of chocolate cake or a plate full of stuffed cabbage rolls. A separate bar also offers the full menu. The patio out back allows for even more seating. A counter up front expedites take-out orders. Brent’s Deli is open for breakfast, lunch, and dinner daily.

FINNEY’S CRAFTHOUSE 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 and 494 E Main St., Ventura, 805-628-3312 and 35 State St., Suite A Santa Barbara, 805-845-3100 and 857 Monterey St. San Luis Obispo, 805-439-2556 finneyscrafthouse.com American; Entrées $10–$16 Kid-Friendly

The “craft beer spoken here” neon sign in the dining room doesn’t quite say it all at this casual but polished gastropub owned by Greg Finefrock, an 805 local whose childhood nickname inspired the restaurant’s moniker. In addition to the 30 brews on tap, you’ll find craft cocktails, California wines by the glass and bottle, and a fun atmosphere and menu that has something for everyone. With variations in decor between locations (look for the skee-ball machine and photo booth in San Luis Obispo), the menu remains the same. Shareable appetizers include gluten-free buffalo cauliflower tossed in yuzu sauce and chickenand waffle bites that come with a tangy surprise: Tabasco-braised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun (options include gluten-free buns and plant-based Impossible Burger patties). Crispy tacos, salads, and flatbread pizzas are also available. Seating is firstcome, first-served at the copper bar.

NEW FRONTSIDE CAFE 1070 E. Front St. Ventura, 805-628-9566 frontsidecafe.com Californian; Breakfast and Lunch Entrées $12–$15 This friendly blocks-from-the-beach café brings a taste of Australia to town and gives it a coastal

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Where to Eat Now Californian spin, serving breakfast and lunch Wednesday through Sunday from 7:30 a.m. to 2:30 p.m. Owners and husband-wife team Joel and Charne Huff are hospitality industry veterans; Ventura native Joel has enjoyed a 30-year career in fine dining. He keeps the menu simple and adds specials daily. All-day favorites include the Brekkie Roll, Frontside Burger, and Aussie Meat Pie. For breakfast, house-made pastries and breads include the popular toasted banana bread with salted brown-butter cream-cheese spread. The Chicken Katsu Sandwich is a star on the lunch menu. An upscale coffee program features Ventura-based Beacon coffee.

Onyx at Four Seasons Hotel Westlake Village (fourseasons. com) has reopened after being temporarily shuttered during the pandemic. Chef de cuisine Masa Shimakawa offers a new menu that includes bright, fresh nigiri sushi, sashimi, and specialty rolls made to order at the sit-down sushi bar, along with favorite dishes such as American Wagyu Beef Skirt Steak. The restaurant is open on Friday and Saturday nights from 5:30 p.m. to 9:30 p.m. THE HATCH ROTISSERIE & BAR 835 13th St. Paso Robles, 805-221-5727 hatchpasorobles.com American; Entrées $18–$35

Housed in a historic brick-walled building, this popular comfort food venue is also known for its well-made craft cocktails and friendly service. A lively atmosphere prevails as locals and visitors mingle, sharing the Hot Skillet Cornbread or, when in season, a steamed and grilled Castroville Artichoke while perusing the menu. Though the offerings change seasonally, the wood-fired Rotisserie Chicken is a mainstay, while it lasts. Daily specials include Fried Chicken on Monday and Tuesday, served with housemade hot sauce, black-pepper honey, and smokedbacon potato salad. Standout entrées on the simple menu are the Hatch Burger, Seared Salmon, and Beef Short Rib. For dessert, don’t miss the individual-sized pies. The Hatch opens nightly at 4:30 p.m.

NEW LIMEÑA PERUVIAN EATERY 2388 E. Thousand Oaks Blvd. Thousand Oaks, 805-371-1370 limenaeatery.com Peruvian; Entrées $12–$19

For authentic Peruvian specialties served with pride, look no further than this friendly, family-owned café. Sit in the cheerful dining room or outside on the patio and enjoy entrées such as Polo a la Brasa rotisserie chicken and Lomo Saltado Plate, a traditional beef stir-fry dish. Appetizers include ceviche made with fresh halibut and Peruvian corn and Tamal de Pollo con Salsa Criolla, chicken tamales made in banana MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

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leaves and topped with red-onion salad. Sip wine and beer from Peru and Argentina or a pisco sour.

NEW MOMOTARO RAMEN 1803 Spring St. Paso Robles, 805-538-3876 eatmomotaroramen.com Ramen; Entrées $16–$17

Chefs Mateo Rogers and Brittney Yracheta bring Japanese soul food to Paso Robles with their casual lunch-and-dinner eatery. This counter-service spot joins a variety of family-owned food purveyors and retail establishments inside the Paso Market Walk. Start with appetizers like the chicken and pork gyoza and karaage (Japanese fried chicken). Slurp ramen from bowls of the signature Momotaro Ramen tonkotsu (pork-bone) broth or seasonal vegetarian options. Seating is provided at the counter, as well as inside the Paso Market Walk and in the tree-shaded outdoor courtyard.

POOKIE’S THAI CUISINE 900 Hampshire Road Westlake Village, 805-381-0094 pookiethai.com Thai; Entrées $7–$13 Kid-Friendly

Downstairs in the Water Court Plaza office complex, owner Pookie creates delicious Thai dishes for lunch and dinner daily. Lunch specials are a steal at $7 to $8 each. She also has a wide selection of interesting salads like the Outrageous Beef Salad with a spicy lime dressing and the proteinrich Yam Yai salad with shrimp, chicken, egg, and peanuts in a sweet-and-sour dressing. Noodle dishes are generously sized and include the classic pad Thai and the interesting Hi Yo Silver with fried noodles, shrimp, and bean sprouts. Curries, vegetarian options, and fish dishes (such as the crispy sole with tamarind and chili sauce) give diners lots of great choices not found elsewhere.

PORTA VIA CALABASAS 4799 Commons Way, Suite J Calabasas, 818-746-2400 portaviarestaurants.com Californian; Entrées $19–$42 Weekend Brunch; Great Patio

This neighborhood California bistro and bar in The Commons at Calabasas adds a third location to the popular Beverly Hills and Pacific Palisades eateries. Open daily for lunch, dinner, and weekend brunch, Porta Via offers an airy, colorful indoor dining room and a spacious patio. The menu spotlights locally sourced produce, meat and poultry, and sustainable seafood. Breakfast and brunch highlights include Huevos Rancheros and Grand Marnier French Toast, and lunch and dinner stars are the Organic Kale & Quinoa Salad, Grilled Ōra King Salmon, and Grilled Skirt Steak.

YOUR CHOICE RESTAURANT 3404 State St. Santa Barbara, 805-569-3730 yourchoicerestaurant.com Thai; Entrées $13–$24

This neighborhood favorite was opened by husband and wife Aungkoon and Sukanya Sukavivatanachai in 1989. Their son Piti and his wife, Kathy Dao, took up the baton in 2012 and continue to offer original family recipes along with some new additions, such as deep-fried chicken wings in honey-sriracha sauce or chili-tamarind fish sauce. Main dishes such as the Panang curry and Spicy Drunken Noodles never disappoint. Orders can be customized for extra spiciness using a 1-to-5 scale. Piti also developed the restaurant’s Thai-inspired Creaminal small-batch ice cream brand, which features flavors like Thai Tea Oreo and Vietnamese Coffee Mud Pie.

Fun, Fun, Fun

Look to these eateries for festive food, an upbeat atmosphere, and a good time. ANDRIA’S SEAFOOD RESTAURANT & MARKET 1449 Spinnaker Drive Ventura, 805-654-0546 andriasseafood.com Seafood; Entrées $8–$24 Kid-Friendly

No visit to Ventura Harbor—or to Ventura, period— is complete without a stop at Andria’s, a locals’ favorite since 1982. On weekends, the fast-moving line to order can stretch out onto the restaurant’s front patio. Additional seating includes indoor dining rooms decorated with vintage photos and fishing gear, and a protected patio with a view of the docks. Charbroiled fresh catch of the day dinners come with rice pilaf, bread, and a choice of salads. Some items are available in stir-fry dishes. But deep-fried is the preferred method of preparation for everything from onion rings (served in a towering stack) to halibut and chips, oysters and chips, popcorn shrimp and chips, and, well, you get the idea. The atmosphere is beach casual: Orders are called out by number when ready, and it’s up to diners to gather utensils, tartar sauce, and other fixin’s from a counter near the kitchen. Beer and wine are available. An on-site fish market is open daily.

UPDATE THE ANNEX 550 Collection Blvd. Oxnard, 805-278-9500 thecollectionrp.com/the_annex Cuisines and prices vary by location Kid-Friendly

Seven restaurants offer as many dining experiences at this public market-style spot in the heart of The Collection at RiverPark. House-roasted coffee, avocado toast, and gluten-free muffins help jumpstart the day at Ragamuffin Coffee Roasters, while The Blend Superfood Bar serves smoothies, juices, and acai bowls made with local berries and honey. Other order-at-the-counter options include Love Pho, Taqueria el Tapatio, and Silverlake Ramen. The craftbeer bar Bottle & Pint serves local brews and ciders on tap and by the bottle and can; wines are available by the glass. Fun artwork, inventive communal seating areas, and two retail shops add to the vibe.

BETTINA 1014 Coast Village Road Montecito Country Mart Montecito, 805-770-2383 bettinapizzeria.com Pizza/Italian; Entrées and Pizzas $12–$22

First-timers to Bettina may think they’ve taken a wrong turn and ended up in Italy. At this bustling, cozy neighborhood restaurant patrons sip a Venetian spritz or Negroni and nosh on naturally leavened, Neapolitan-style pizzas dressed up with inventive toppings. Antipasti, entrées such as chicken cacciatore, and fresh salads are also on the menu, which changes seasonally but always includes vegetarian, vegan, and gluten-free options. Lunch and dinner are served daily; online orders are available for pick up.

BOGIES BAR & LOUNGE 32001 Agoura Road Westlake Village, 818-889-2394 bogies-bar.com Spanish-California; Small Plates & Entrées $4–$15 Great Views, Live Music Surrounded by greenery and water, this bar on the grounds of the Westlake Village Inn is a gorgeous place to get your groove on: Live music and/or club

nights are scheduled nearly every night of the week. On the patio, wicker chaise lounges are arranged in semi-private groupings around fire pits and a bar counter looks onto the dance floor through roll-up doors. Inside, bronze curtains and silver wall sconces shimmer in the mood-setting darkness. (Some areas are available by reservation.) It all adds up to a great backdrop for a menu that includes happy hour specials like $3 draft beers, $5 glasses of wine, and dinner-and-drink duos ($10 to $14) on Mondays through Fridays from 5 p.m. to 7 p.m. Spanish influences are evident in dishes like paella and crispy patatas bravas with Fresno chilies and garlic aioli.

NEW BURNIN’ MOUTH NASHVILLE HOT CHICKEN 550 Collection Blvd., #180 Oxnard, 805-485-1288 burninmouth.com Hot Chicken Sandwiches; Entrées $13–$14

This casual eatery located inside The Annex Food Hall at The Collection at RiverPark serves up a fresh take on classic Nashville-style hot chicken sandwiches, along with menu items that incorporate the style of sweet and savory Korean fried chicken. Try the signature Bang Bang chicken sando, served with fries, pickles, coleslaw, and comeback sauce (a mildly spicy mayo). Choose your sandwich spice level to get it just right. Open daily for lunch and dinner. Plenty of outdoor seating is available in The Annex’s common area.

CAFÉ HABANA 3939 Cross Creek Road Malibu, 310-317-0300 cafehabana.com Pan-Latin; Entrées $9–$25 Sunday Brunch

Café Habana isn’t limited to Cuban food or cocktails. Dishes represent all of Latin culture, from South American ceviches to Mexican grilled corn and huevos rancheros to Cuban pulled-pork sandwiches. Owner Sean Meenan is an eco-warrior while partner Rande Gerber brings in the celebs and keeps the nightlife hopping. The food is good, the cocktails are great, and the coconut flan is out of this world.

FLOUR HOUSE 690 Higuera St. San Luis Obispo, 805-544-5282 flourhouseslo.com Italian; Starters $5–$21, Pizzas $15–$20, Pastas $19–$28

With a sleek interior, dynamic menu, and portrait of Sophia Loren, Flour House isn’t just a pizzeria: It’s a love song to Italy. Co-owner and Salerno native Alberto Russo works magic with imported flour and a Stefano Ferrara pizza oven, the gold standard for traditional pizza napolitana. During Meter Mondays, pizzas are available in different sizes depending on the number in your party: a half-meter for four people includes a choice of three tastings ($28), while a full meter serves eight with a choice of six tastings ($50). Don’t miss Russo’s house-made pastas or the weekday-night aperitivo hour from 4 p.m. to 6 p.m., featuring cocktails such as the classic Negroni and Aperol Spritz as well as beer and wine and appetizers from $4 to $6.

HITCHING POST II 406 E. Highway 246 Buellton, 805-688-0676 hitchingpost2.com Steak House; Entrées $26–$56

A fan favorite since its star turn in the 2004 movie Sideways, Hitching Post II radiates a western-style steak-house feel with down-home service and hearty portions of Santa Maria–style barbecue. In addition to oak-grilled steaks, the menu features ribs, quail, turkey, duck, and seafood. Sip from the Wine

Spectator award-winning wine list that includes a selection of Hitching Post labels.

LITTLE CALF CREAMERY & CAFE 652 E. Janss Road Thousand Oaks, 805-497-2000 Burgers, Ice Cream; Entrées $4–$11 LITTLE CALF SCOOP SHOP 3980 Thousand Oaks Blvd., #2 Westlake Village, 805-917-6855 Ice Cream, Desserts littlecalfcreamery.com

The family-friendly cafe is a lunch, dinner, and sweet-treat favorite, serving top-notch burgers and sandwiches, fresh salads, and dreamy house-made ice cream. Try the standout West Coaster burger with Gruyère cheese, avocado, lettuce, tomato, and chipotle mayo, or the Turkey Brie Melt sandwich. Look for seasonal and signature ice cream flavors such as Milk and Cookies, Lavender Blueberry, and Vanilla Berry Crisp. The scoop shop serves ice-cream sandwiches, drinks, and scoops as well as freshly baked desserts like mini pies, bread pudding, cookies, and brownies. Both locations offer custom birthday cakes, mud pies, and sundae kits with all the fixings.

LUCKY PENNY 127 Anacapa St. Santa Barbara, 805-284-0358 luckypennysb.com Californian; Entrées $11–$16

Located in Santa Barbara’s Funk Zone, this orderat-the-counter spot ranks as one of the city’s most Instagrammed restaurants. The exterior covered in thousands of shiny copper pennies is a draw, but so is the creative menu of close-up-worthy salads, sandwiches, small plates, and wood-fired pizzas. The latter includes such local-place-named favorites as the Milpas, topped with fingerling potatoes, chorizo, and a sunny-side-up egg. Salads are big enough to turn into a meal or to share with a friend who orders pizza. Seating is on a pet-friendly patio adjacent to The Lark restaurant. Coffee is served, along with beer, wine, cider, and a life-giving frosé accented with local strawberries and tarragon.

OLIO PIZZERIA 11 W. Victoria St., Suite 21 Santa Barbara, 805-899-2699 oliocucina.com Italian; Small and Shared Plates $5–$19, Entrées $15–$21

This combination Italian pizzeria and enoteca is brought to you by the owners of Olio e Limone Ristorante, the more formal eatery located next door. The Victoria Court setting includes a long bar with a peekaboo view of the pizza oven, plus small tables. Menu offerings include chicken, fish, and beef entrées, as well as pasta, antipasti, salads, cured meats, cheeses, vegetables, and housemade dolci. The pizzas, with thin, chewy crusts, are individually sized and topped with excellent ingredients—sautéed rapini, spicy salami, cremini mushrooms, and black truffles among them. Lunch or brunch is served daily from 11:30 a.m. to 3:30 p.m. and the dinner menu is available daily from 11:30 a.m. until 10 p.m. Wines from California and Italy are available by the glass, carafe, half liter, and bottle.

PEASANTS FEAST 487 Atterdag Road Solvang, 805-686-4555 peasantsfeast.com Seasonal Comfort Food Entrées and Sandwiches $14–$18

Owned by chef Michael Cherney, an alum of Las Vegas’ L’Atelier de Joël Robuchon, and his wife Sarah, a hospitality pro, this family-friendly restaurant focuses on scratch-made food from local ingredients. Menu stars like Solvang Hot Chicken sandwich, The Grotto

New in Ojai, Yume Japanese Burger Café (yumejapaneseburger.com) is serving up juicy burgers made with Wagyu beef marinated in the eatery’s special sauce for as long as 24 hours. Owner Takeshi Ozaki also dishes out specialties like Karaage Chicken (Japanese fried chicken) and the vegan Tempura Rice Burger. Domestic and Japanese beer or sake are on hand to wash them down, and sweets such as mochi brownies and soufflé cheesecake are glutenfree. The café is now open Thursday through Sunday for indoor and outside patio seating from 11:30 a.m. to 8 p.m.; check for expanding hours. Smash Burger, Local Rock Fish Tacos, and family meals such as Whole Fried Free-Range Chicken are served in the casual earth-toned dining room, on the outdoor patio, and for takeout. Reina’s Ice Cream by the Scoop, made by the Cherneys’ daughter, is a must.

RELM WINE & BEER BISTRO 2390 Las Posas Road, Suite H Camarillo, 805-991-7356 relmcamarillo.com Global; Entrées $14–$25 Great Patio, Live Music

This relaxed bistro in Camarillo Village Square has a wood- and leather-accented interior that opens to a large patio offering seating around a fire table. The patio is open Tuesdays through Saturdays from 4 p.m. to 9 p.m., and well-behaved pups are welcome. A seasonal menu includes salads, sandwiches, flatbreads (try the one topped with prosciutto, lemon ricotta, and arugula), small bites, large plates, and desserts. Enjoy entrées, such as vegan pesto zucchini spirals and chimichurritopped flatiron steak with a glass of wine from the international list or a local craft beer. The restaurant is open Tuesdays through Saturdays, and Happy hour with a special menu and discounted wines and beers is offered from 4 p.m. to 6 p.m. Listen to live music on Fridays and Saturdays.

TAVERNA TONY 23410 Civic Center Way Malibu, 310-317-9667 tavernatony.com Greek; Entrées $13–$37

This huge space at the northeast corner of the Malibu Country Mart is almost never closed and never empty. There’s always fun to be had: If the classical guitarists aren’t playing, the waiters might be singing. Every meal starts with Greek-style country bread and house-made dip. The roast baby lamb is a specialty of the house for good reasons: The meat is garlicky and mostly tender with some crispy bites. The accompanying potatoes are roasted with lemon juice and the carrots are cooked with dill. Greek coffee is a perfect end here. 

MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

JUNE 2021 / 805LIVING.COM

P.S. Sketchpad By Greg Clarke

JUNE 2021 / 805LIVING.COM

LEAP

into

LUXURY

with Thermador Kitchen Packages Starting Under $10k See store for details.

Agoura Hills 30621 Canwood St. 818.991.8846

Moorpark 14349 White Sage Rd. 805.222.1380

Santa Barbara 3920 State St. 805.898.9883

Oxnard 887 Ventura Blvd. 805.278.0388

www.wdcappliances.com

Torrance 20901 Hawthorne Blvd. 310.802.6380

This year marks our 75th Anniversary Diamond Jubilee as an incorporated city. Much has happened over those 75 years, including many changes and improvements, but some things have stood the test of time like the wonderful memories made by our residents and visitors for multiple generations. Remaining are miles of beautiful white sandy beaches, the legendary historic renovated pier; some of California’s most sacred and iconic surfing spots; and our classic downtown as well as our boutique Shell Beach community. But more importantly, it is our welcoming community of both locals and visitors paying forward our good fortune with hospitality and friendly vibes; it’s what creates our unique Classic California attitude and atmosphere.

Visit ExperiencePismoBeach.com and check out our Pre-Summer Lodging Specials!