805 Living March 2020 by 805 Living

M A RC H 2020

The Restaurant Issue

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A RC H I T E CT U R A L M I L LW OR K

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Source: Forbes Magazine (July 2019). Data provided by SHOOKTM Research, LLC. Data as of 3/31/19. SHOOK considered Financial Advisors born in 1980 or later with a minimum 4 years relevant experience, who have: built their own practices and lead their teams; joined teams and are viewed as future leadership; or a combination of both. Ranking algorithm is based on qualitative measures: telephone and in-person interviews, client retention, industry experience, credentials, review of compliance records, firm nominations; and quantitative criteria, such as: 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, which does not receive compensation from the advisors or their firms in exchange for placement on a ranking. The rating may not be representative of any one client's experience and is not indicative of the Financial Advisor's future performance. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pays a fee to Forbes or SHOOK Research in exchange for the ranking. For more information see www.SHOOKresearch.com. ÂŠ2020 Morgan Stanley Smith Barney LLC. Member SIPC

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Contents M A R C H 2 0 2 0 • T H E R E S TAU R A N T I S S U E

Features 66

FAVORING FLORA AS FOOD

Local restaurants feed the growing appeal for plant-based cuisine. By Hilar y Dole Klein

HOTEL CHEFS DISH

Creators of the fare served at 10 prestigious area resorts share their best new menu items, observations on industry trends, favorite local ingredients, and go-to eats made by other chefs.

GARY MOSS

By Leslie Dinaberg

MARCH 2020 / 805LIVING.COM

Chef Yoichi Kawabata (above) of Yoichi’s in Santa Barbara gets a shout-out for his interesting flavors and creative presentations in “Hotel Chefs Dish” on page 74.

Contents

M A R C H 2 0 2 0 • T H E R E S TAU R A N T I S S U E

Departments Pulse 33 Tracking the Beat of the 805

Finds 37 Channeling Julia

Invoke gourmet flair with culinary essentials inspired by the kitchen of legendary cook Julia Child.

By Joan Tapper

Upgrades 61 Down to Earth

Create a lively kitchen with rich, natural textures and colors.

By Jennie Nunn

By Frances Ryan

40 STYLE: Blue Skies

Good Deeds 64 Casa Pacific and Direct

Fashion colors are looking up this spring. By Frances Ryan

42 TRAVEL

By Erin Rottman

Insider By Heidi Dvorak

46 Local Events & Family Fun 48 Hot Ticket 51 Show Your Support 53 Worth a Drive 53 Give Back

Arts & Culture Special 55 Bon Appétit!

The late celebrity cook Julia Child’s love of good food and

wine—and local ties—inspires the three-day Santa Barbara Culinary Experience.

MARCH 2020 / 805LIVING.COM

Relief International

By Mark Langton Photographs by Mark Langton and Wendy Pierro

Taste 82 FOOD: Fired Up

Once a regional specialty, Nashville-style hot chicken is trending far beyond the Tennessee border. Here, three local chefs bring 805 style to Music City’s signature dish. By Jaime Lewis

86 WINE: Central Coast Spirit Local ingredients star in T.W. Hollister & Co.’s line of top-shelf vermouths. By Alex Ward

90 DINING OUT: Taco Trail

A three-mile stretch of Ventura eateries showcases the cuisine of Mexico. By Nancy Ransohoff Photographs by Gary Moss

94 Where to Eat Now P.S. Sketchpad 104 Plant-Based Dining News From Around the 805

By Greg Clarke

In Every Issue

16 Editor’s Note 20 Masthead 26 Behind the Scenes

Visit Us Online! 805living.com Instagram, Facebook, Twitter, and Pinterest keyword: 805Living Check out our website for the free digital version of 805 Living (smartphone and tablet compatible, it’s also on issuu.com) and to tune in to our free 805 Living Eats, podcasts. 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.

On the Cover A prized local ingredient to executive chef Jose Fernandez of Four Seasons Hotel Westlake Village, avocado features prominently in the Smashed Avocado Toast with radishes and strawberries served at the hotel’s Coin & Candor brasserie. See page 74 for more hotel chef favorites. Photograph by Gary Moss

55: SCHLESINGER LIBRARY, RADCLIFFE INSTITUTE, HARVARD UNIVERSITY; 42: COURTESY OF CANYON RANCH; 90: GARY MOSS; 82: COURTESY OF SLO BREW ROCK

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A culinary-inspired event center

Ojai Valley Inn is proud to announce the 2020 lineup of extraordinary epicurean events at THE FARMHOUSE.

ÂŠ2020 Ojai Valley Inn

For more information about these incredible events and luminary chefs, visit thefarmhouseojai.com

Introducing The Farmhouse

C U L I N A R Y

W O R K S H O P S

C U L I N ARY

AM B ASSAD O R

& D E M O N S T R AT I O N S

N A N C Y S I LV E R T O N

MIXOLOGY CLASSES

· OJAI’S NATIVE FRUIT, THE PIXIE TANGERINE OYSTER SHUCKING WINE TASTING: · CALIFORNIA CHEESE & WINE PASTRY WORKSHOPS: · CHOCOLATE TRUFFLES · ARTFULLY CRAFTED CAKES

n acclaimed Los Angeles-based chef, author and restaurateur, Silverton will build upon the buzz of her inaugural 2019

lineup as she continues her role as Culinary Ambassador of The Farmhouse at Ojai Valley Inn through 2020. In this role, she will continue to curate exceptional epicurean events that encompass intimate dinners, master classes, talks and book signings – each

· THE ART OF MACARONS · GLUTEN-FREE BAKING

one featuring her acclaimed chef and culinary personality friends.

COOKING CLASSES: · KIDS IN THE KITCHEN · FRESH PASTA MAKING

· N AN C Y & FR IEN D S EVEN T H I G H LI G H TS ·

· ARTISAN PIZZA & MOZZARELLA · GOURMET GRILLED CHEESE · THE BEST OF BREAKFAST · VEGAN CUISINE COOKING DEMOS: · FRENCH BISTRO DINNER

chi SPACCA COOKBOOK DINNER - Friday, May 29 · WITH NANCY SILVERTON AND CHEF RYAN DENICOLA BBQ FESTIVAL - Saturday, August 8 · WITH JOSIAH CITRIN OF CHARCOAL VENICE, TIMOTHY HOLLINGSWORTH OF OTIUM,

· GARDEN-TO-TABLE DINNER

BURT BAKMAN OF SLAB AND TRUDY’S UNDERGROUND BARBECUE, AND JENEE KIM

· CLASSIC ITALIAN

OF PARKS BBQ

SPECIAL EVENTS DOUG MARGERUM WINEMAKER DINNER - Thursday, March 26 OJAI VALLEY BREWERY DINNER - Friday, April 17 BRIAN MALARKEY X SEA SMOKE - Friday, June 5 THE OJAI VINEYARD ROSÉ RELEASE PARTY - Saturday, June 6

PIZZA FESTIVAL - Sunday, August 23 · WITH PIZZERIA MOZZA, TRIPLE BEAM PIZZA, BETTINA, APOLLONIA’S PIZZERIA, AND PIZZANA BURGER FESTIVAL - Saturday, September 5 · WITH SHAKE SHACK, SUPERIORITY BURGER, AND EVERSON ROYCE BAR FOOD SUSTAINABILITY: A CONVERSATION AND LUNCH - Saturday, December 5 · WITH RUTH REICHL, JEFF GORDINIER, AND LAURIE OCHOA

PETROSSIAN CAVIAR MASTER CLASS - Saturday, July 11 VALRHONA CHOCOLATE DEMONSTRATION & DINNER

DARIO CECCHINI BEEF BUTCHERY DEMONSTRATION AND DINNER - Saturday, December 12

WITH ADAM THOMAS AND EXECUTIVE CHEF TRUMAN JONES - Friday, July 17

GUEST CHEF LUNCH: ERIK BLACK, UGLY DRUM PASTRAMI - Sunday, December 13

MADEWEST BREWING CO. DINNER - Friday, July 24 BOND MASTER CLASS & LIBRARY DINNER WITH COWBOY STAR STEAKHOUSE - Friday, August 7 TAL RONNEN OF CROSSROADS KITCHEN GUEST CHEF DINNER - Sunday, September 6 Farmhouse events, classes, and demonstrations subject to change.

VISIT

T H E FA R M H O U S E O J A I . C O M

TO VIEW OUR FULL

CALENDAR OF EXCLUSIVE EVENTS AND RESERVE ONLINE, OR CALL

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Editor’s Note

A Wealth of Opportunities TRY AS VALIANTLY AS YOU CAN, but there are always too many events and

special celebrations going on throughout the Central Coast to experience everything. Although that’s a real testament to how much our communities like to get together, it’s also a bit of a shame because the quality and entertainment value of these affairs are world-class, the daytime activities are usually filled with family fun, while the nighttime experiences often take on an even more exciting character. However, if you can make it to only one special event this month, my personal recommendation would be to take part in one that 805 Living is proudly the lead regional magazine sponsor of: the Santa Barbara Culinary Experience (SBCE) from March 13 to 15. Held at various locations around Santa Barbara and organized by the Julia Child Foundation for Gastronomy and the Culinary Arts, the SBCE honors America’s favorite home cook for all she accomplished in her lifetime to enrich the country’s collective palate and bring true enthusiasm to the kitchen and dining room. In her autobiography, My Life in France, Child wrote how vital it was when creating her cookbook to “impart . . . the importance of including fun and love in the preparation of a meal!” It’s obvious to me that the same sentiment is shared by so many local chefs, mixologists, and even food producers. Having featured scores of them over the past 15 years in 805 Living, including in this Restaurant Issue, I know that our food professionals bring the same sense of joie de vivre to their work that Child so successfully brought to hers. 805 Living ’s guide to the Santa Barbara Culinary Experience (page 55) can help you navigate many of the events while also bringing to light personal remembrances of Child by some of those who admired her. There’s no question: The SBCE is a don’t-miss event. So make time to attend this celebration of a legacy; however, I still want to encourage you to enjoy as many other events around the region as you can. Our Hot Ticket and Insider columns are, as usual, filled with news of educational and entertaining activities for the whole family to enjoy. For instance, through May 10, the Santa Paula Art Museum has a special exhibit marking a decade of acquiring original works for its permanent collection; on March 14, Casa Pacifica Centers for Children & Families celebrates its 25th anniversary at Four Seasons Hotel Westlake Village; and on March 31, renowned primatologist and anthropologist Jane Goodall presents a lecture at Santa Barbara’s Arlington Theatre on her work with chimpanzees in Tanzania. And don’t forget that March 19 is the first day of spring—yet another reason to get out and embrace the natural beauty of the Central Coast. We’ll be back in April with our Home & Garden Issue. Until then, enjoy all that the 805 has to offer.

Lynne Andujar edit@805living.com

MARCH 2020 / 805LIVING.COM

GARY MOSS

Editor in Chief & Publisher

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EDITOR IN CHIEF & PUBLISHER

Lynne Andujar

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ADVERTISING SALES REPRESENTATIVES

PHOTO EDITOR

Ingrid C’deBaca

Gary Moss

photo@805living.com SENIOR EDITOR

Heidi Dvorak CONTRIBUTING EDITORS

Mark Langton (Philanthropic Events), Jennie Nunn (Shopping), Erin Rottman (Travel), Frances Ryan (Fashion, Interior Design)

Real estate, home builders, architects, landscape, attorneys, senior living, Ojai businesses ingrid@805living.com 818-497-5847

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CONTRIBUTING WRITERS

Leslie Dinaberg, Hilary Dole Klein, Jaime Lewis, Nancy Ransohoff, Joan Tapper, Alex Ward CONTRIBUTING ILLUSTRATOR

Amra Neal

Travel, entertainment, dining, food and beverage, education, health, fitness, beauty amra@805living.com 310-924-2631

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Behind the Scenes Plant-centric dishes are fast becoming the culinary stars of restaurants. Our featured contributors name their favorite 805-area renditions. Jaime Lewis “I love the buffalo cauliflower wings at Kreuzberg California in San Luis Obispo,” says contributing editor and 805 Living Eats podcaster Jaime Lewis (Taste/Food, page 82). “They’re breaded, fried, and buffalo-sauced cauliflower florets, so they’re not exactly health food. But boy-oh-boy are they good, especially dipped in Kreuzberg’s vegan blue cheese.”

Contributing writer Nancy Ransohoff (Dining Out, page 90) loves the coconut curry with local market vegetables at Bibi Ji in Santa Barbara. “The veggies vary with the season,” she says, “but at this time of year the dish might include cauliflower, broccoli, and carrots, with a garnish of micro broccoli from Ojai Microgreens.”

Joan Tapper “My husband and I recently ate at Oku in Santa Barbara and ordered the Crispy Korean Cauliflower,” says contributing writer Joan Tapper (Arts & Culture Special, page 55). “It was spicy, delicious, and definitely the highlight of a delightful meal.”

LEWIS: JENNIFER OLSON; RANSOHOFF: STEPHANIE BAKER PHOTOGRAPHY

Nancy Ransohoff

Behind the Scenes Our featured food and drink experts share their picks for top plant-based dishes served at eateries in the 805. “I like to think of myself as a connoisseur of tacos, and Emma West’s vegan tacos at Satellite in Santa Barbara rival some of the tastiest street tacos.” —Clinton Kyle Hollister

(Taste/Wine, page 86) founder, owner T.W. Hollister & Co. Santa Barbara twhollister.co

“The Goat Cheese & Veggie Tacos from Farmer and the Cook in Ojai.” —Andrew Foskey

“The avocado toast at Joi Café in Westlake Village.” —Eric BosRau

(Taste/Food, page 82) corporate executive chef Finney’s Crafthouse Westlake Village, Ventura, Santa Barbara, and San Luis Obispo

“The roasted golden beets and California goat cheese dish at Pacific by NoRu in Ventura. The corn vinaigrette is incredible.” —Travis Watson

(“Hotel Chefs Dish,” page 74) executive chef Blackbird at Hotel Californian Santa Barbara hotelcalifornian.com

HOLLISTER: NICOLE BERRY; FOSKEY: COURTESY OF OJAI VALLEY INN; WATSON: JACQUELINE PILAR PHOTOGRAPHY

(“Hotel Chefs Dish,” page 74) chef de cuisine Olivella at Ojai Valley Inn ojaivalleyinn.com

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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

Don Waffly waffles on a stick are dressed in (left to right) chocolate with chopped almonds, white chocolate with crushed Oreos and matcha-flavored white chocolate.

TRENDI EATS

MENU MERGERS

Crazy culinary mash-ups can sometimes turn out to be pure gold. Here are three such surprisingly delicious creations in the 805. The Homemade Breakfast Lasagna at Ventura’s Immigrant Son Caffé (facebook.com/immigrantsoncaffe) quickly attracted a following after the restaurant opened on January 1. The traditional strips of pasta are layered with spinach and prosciutto cotto in a béchamel marinara and topped with a fried egg. “All of our dishes come from a long line of family traditions and recipes that are incredibly special to us personally,” says Matt Coulter, who co-owns the restaurant with Alessandro Tromba. “Growing up in the family business, Alessandro knew that if he could create [a

restaurant with] the warm feelings of home and bring that atmosphere to downtown Ventura, it would be a special place for so many friends and family to create lifelong memories.” History also plays a role in the Reuben Egg Roll at Lovejoy’s Pickle Room (threepickles.com) cocktail lounge in downtown Santa Barbara. The hybrid dish was created to honor Jimmy’s Oriental Gardens, the Chinese restaurant that previously occupied the space and was a favorite of the Lovejoy family, founders of the Pickle Room and Three Pickles Subs & Sandwiches, which now share the historic landmark building. In what owner Clay Lovejoy calls “a great conversation starter,” the classic ingredients for a Reuben sandwich (hot pastrami, > MARCH 2020 / 805LIVING.COM

Pulse sauerkraut, Russian dressing, and Swiss cheese) are wrapped in eggroll skin and deep fried. Why put a waffle on a plate when it can be served on a stick? Inspired by Mexico’s mangos and other treats on sticks, “Don” Francisco Lara decided to go vertical with his Don Waffly waffle on a stick (instagram/donwaffly), making it from scratch and dipping it in milk chocolate, white chocolate, matcha-flavored white chocolate, or cajeta

(Mexican caramel sauce) before sprinkling it with toppings like shredded coconut, crushed Oreo cookies, Fruity Pebbles cereal, chopped almonds, or sprinkles. The waffle sticks are available at Dolce Vita (805-746-5009) in the Oxnard Transit Center and can be ordered for on-site catering. Lara’s son Javier says he and his father plan to expand the offerings to include savory varieties and add a food truck to the mix. —Leslie Dinaberg

RESET AT SPA CERRO

PRESENTED BY

For the past four years, 805 Living’s annual Dishing It Out for Charity Challenge has brought together chefs and charities, becoming an emblem of the region’s most creative culinary philanthropy. Inspired by the spirit of giving, restaurants come forward to serve their communities by selecting a dish from the existing menu, or devising a tempting new one, and designating a favorite local charity or other nonprofit organization to benefit from a percentage of its sales. For 2019’s challenge, presented by Montecito Bank & Trust, during November and December 27 eateries participated, and diners happily partook for the greater good. A total of 8,393 meals were ordered and more than $17,300 was raised for 22 deserving nonprofits. Feeding body and soul, the fundraiser is a proven recipe for success. RESTAURANTS AND RECIPIENTS OF 805 LIVING’S 2019 DISHING IT OUT FOR CHARITY CHALLENGE PRESENTED BY MONTECITO BANK & TRUST

At Spa Cerro (spacerro.com) in San Luis Obispo’s new Hotel Cerro, an 80-minute Nature’s Organic Grounding Ritual begins with a peppermint sea-salt foot and leg soak, followed by a coffee scrub exfoliation, a reflexology massage, and a full-body exfoliation with a geranium-and-jasmine scrub. “This is your reset,” says massage therapist Ashley Espinoza. “Here, we’ve got you.” To describe Spa Cerro simply as a hotel spa would shortchange it; it’s also a slow-down staycation destination for the community. The quiet room has water features, a fireplace, and a table stocked with tea and house-made datenut snacks. Locker rooms, a eucalyptus steam room, and plenty of toiletries are provided. Among the six treatment rooms are a couples suite and wet rooms, such as the one in which the Grounding Ritual takes place. The Ritual concludes with a cascade shower and a hydrating massage intensified with warm Himalayan salt stones.

—Erin Rottman

MARCH 2020 / 805LIVING.COM

LIDO RESTAURANT & LOUNGE, Pismo Beach, for the Ocean Conservancy

BELMOND EL ENCANTO, Santa Barbara, for the Santa Barbara Museum of Natural History

LOQUITA, Santa Barbara, for the Community Environmental Council

BIBI JI, Santa Barbara, for the Daniel Bryant Youth & Family Treatment Center

LOS OLIVOS WINE MERCHANT & CAFÉ for Veggie Rescue

BLACKBIRD, Santa Barbara, for the Dream Foundation

LUCKY PENNY, Santa Barbara, for the Community Environmental Council

CAFE ANA, Santa Barbara, for the Santa Barbara Humane Society

MAD & VIN, Solvang, for People Helping People

COIN & CANDOR, Westlake Village, for Casa Pacifica

MESTIZA, San Luis Obispo, for Jack’s Helping Hand

CONVIVO, Santa Barbara, for the Channel Islands Park Foundation

OLIO PIZZERIA, Santa Barbara, for the Teddy Bear Cancer Foundation

FINCH & FORK, Santa Barbara, for No Kid Hungry FINNEY’S CRAFTHOUSE, Westlake Village, Ventura, Santa Barbara, for Support for the Kids FISH GAUCHO, Paso Robles, for No Kid Hungry FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA for the Ridley-Tree Cancer Center HELENA AVENUE BAKERY, Santa Barbara, for the Community Environmental Council LA DOLCE VITA 1901, Oxnard, for Caregivers of Ventura County THE LARK, Santa Barbara, for the Community Environmental Council

OUTPOST AT THE GOODLAND, Goleta, for No Kid Hungry PICO RESTAURANT, Los Alamos, for the Save the Waves Coalition ROBIN’S RESTAURANT, Cambria, for CASA, Court-Appointed Special Advocates of San Luis Obispo County SABOR COCINA MEXICANA, Thousand Oaks, for St. Jude’s Children’s Research Hospital TYGER TYGER, Santa Barbara, for the Community Environmental Council WOOD RANCH, Agoura Hills, Moorpark, Camarillo, Ventura, for Happy Trails Children’s Foundation 

—Hilary Dole Klein

BRAD DAANE

The quiet room at Spa Cerro soothes with the comforting elements of both fire and water (above). A spacious suite with two treatment tables is designed with couples in mind (right).

ALCAZAR TAPAS BAR, Santa Barbara, for the Organic Soup Kitchen

BIEN NACIDO & SOLOMON HILLS - E S TAT E W I N E S -

“Bien Nacido is now one of the hottest wineries in California. Readers owe it to themselves to check out these superb, handcrafted wines.” —Antonio Galloni, Vinous Now hosting corporate events.

Visit our tasting room in the heart of Los Olivos for an exquisite experience.

O PEN 5 DAYS A WEEK . 11 A M - 5PM 29 63 G R AND AV ENUE | SUITE B ., LOS O LIVOS | B IENN ACID O E S TATE .CO M

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

Channeling Julia INVOKE GOURMET FLAIR WITH CULINARY ESSENTIALS INSPIRED BY THE KITCHEN OF LEGENDARY COOK JULIA CHILD. By Jennie Nunn

Bistro long half apron ($47); Bed, Bath & Beyond, Thousand Oaks, Oxnard, Simi Valley, Ventura, Goleta, San Luis Obispo, and Paso Robles; bedbathandbeyond.com.

For details on the Santa Barbara Culinary Experience (sbce.events), a special Julia Child Foundation for Gastronomy and the Culinary Arts event celebrating Childâ&#x20AC;&#x2122;s legacy, see page 55. MARCH 2020 / 805LIVING.COM

Finds 1 2 3 4

7 1. Pearls: Julia’s go-to jewelry. Eighteen-inch strand of 14mm to 16mm South Sea pearls (price upon request); Silverhorn, Santa Barbara, silverhorn.com. 2. Mastering the Art of French Cooking ($100 for a set of two volumes); Tecolote Book Shop, Santa Barbara, tecolotebookshop.com. 3. Vintage farm pendant lamp ($225–$450); DeKor, Los Angeles, dekorla.com.

8 9

4. Le Beurre Bordier lemon–olive oil churned butter ($12); French, Calabasas, french.us.

5. Boos island butcher block in maple ($1,895); Williams-Sonoma, Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com. 6. Vintage linen grain sack ($45–$55); DeKor, Ojai, dekorla.com. 7. Skådis pegboard and hooks combination ($40); IKEA, Burbank, ikea.com. 8. KitchenAid “Artisan Series” tilthead stand mixer ($300); Best Buy, Thousand Oaks, Oxnard, Simi Valley, Goleta, Santa Maria, and Canoga Park; bestbuy.com. 9. Le Creuset “Signature” round 7.25-quart Dutch oven ($385); Sur La Table, Westlake Village, Santa Barbara, and Woodland Hills; surlatable.com. 10. Brass tablet holder ($60); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com. 11. Wüsthof “Classic” cleaver ($120 for 6 inch; $150 for 8 inch); WilliamsSonoma, Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com. 

MARCH 2020 / 805LIVING.COM

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

Finds Style By Frances Ryan

Tory Burch “Fleming” quiltedleather cross-body bag ($398); Nordstrom, Thousand Oaks, Paseo Nuevo, Santa Barbara, and Canoga Park; nordstrom.com.

1 “Cary Grant Sun” sunglasses ($432); Oliver Peoples at Malibu Country Mart, oliverpeoples.com.

Blue Skies

FASHION COLORS ARE LOOKING UP THIS SPRING.

Rolex 41 mm “Datejust” watch ($9,900); Polacheck’s Jewelers, Calabasas, polachecks.com.

5 Veronica Beard “Empire” double-breasted denim blazer ($498); Intermix, Malibu, intermixonline.com.

Aquamarine and diamond earrings (10.97 total carat weight) set in 18-karat white gold (price on request); Silverhorn, Santa Barbara, silverhorn.com.

Chloe “Lauren” scalloped ballet flats ($495); Nordstrom, Thousand Oaks, Paseo Nuevo, Santa Barbara, and Canoga Park; nordstrom.com.

8 Nina Segal Paraiba tourmaline and diamond butterfly ring set in 14-karat gold ($1,650); Sharon Segal Nina Segal, Westlake Village; facebook.com/ sharonsegalninasegal.

9 7

“Everyday” cashmere mock-neck sweater ($138); J.Crew, Thousand Oaks and Canoga Park; jcrew.com.

MARCH 2020 / 805LIVING.COM

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

“Emelie Brillante” caviarleather shoulder bag ($375); Stuart Weitzman, Canoga Park, stuartweitzman.com. 

Finds Travel By Erin Rottman

ALOHA TO THE NEW MAUNA LANI

Old Hawaii meets new (from top): In remodeled guest rooms at Mauna Lani some private lanais offer a front-row seat for ocean views. Knowledge keeper Danny Akaka shares island history and traditions like the ceremonial blowing of the conch shell. The infinity-edge adults-only pool is one of three pools set within the resort’s four-acre south lawn.

Following a complete renovation, the Mauna Lani reopened in January as an Auberge Resort (aubergeresorts.com/ maunalani; from $495).

Guest rooms and 4,000square-foot bungalows with private pools have been finished with hardwood and natural fabrics, while the spa and fitness center have become an indoor-outdoor space with Peloton bikes. But one thing that nobody would want to change is Akaka, who is now the property’s kahu hānai (knowledge keeper) and is affectionately known up and down the coast as “Uncle Danny.” “This is one place that has kept the Hawaiian culture alive,” says Akaka, who spent time with the caretakers of its fishponds in the 1970s and enjoys talking about King Kamehameha, the natural lava tubes, and the coconut trees. The hotel’s reimagined lobby features a House of Knowledge, which showcases

artifacts that Akaka has collected over the years, and a hālau, or place of learning, where lei-making and ukulele lessons take place. Outside, the main pool, a kids pool, and an infinityedge, adults-only pool are clustered around the casual open-air restaurant HaLani and overlook the Pacific Ocean, making it easy to meander back and forth from pool to beach in a setting simultaneously sophisticated and family-friendly. The Surf Shack offers snorkel gear, stand-up paddleboards, and canoes; guided adventures include an open-ocean swimming clinic and a paddle experience in an outrigger canoe. Come evening, the oceanfront CanoeHouse restaurant, beloved by Mauna Lani regulars, serves dinner under the guidance of executive chef Matt Raso. A Nobu alum, Raso has created don’t-miss dishes like Kona abalone with shishito peppers, lime, and cilantro and broiled whole king crab leg in a black truffle crust. But from the expansive open-air patio, it’s the Hawaiian sunset over the water that steals the scene.

COURTESY OF MAUNA LANI, AUBERGE RESORTS COLLECTION

awaii-born Danny Akaka Jr. started as a gardener at the Mauna Lani on the Big Island when the hotel opened in 1983, and he came to know a lot about the royal fishponds used for aquaculture on the property from 1200 to 1700 and the surrounding caves. So when guests asked about the history of the area, the concierge would say, “Go talk with Danny.”

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Finds Travel

CANYON RANCH AMONG THE REDWOODS

Perch 35 to 50 feet up among the redwoods in a Canyon Ranch Woodside tree house (above) and gather around the resort’s outdoor fire pit (left) to take in the view or participate in a winemaker-led tasting.

WOMAN TO WOMAN

any travel companies focus on women-only trips, but once travelers arrive at their destination, the hotels, restaurants, and businesses they patronize are often owned by men. Considering

HEALING THROUGH HORSES

From May 3 through May 6, The Alisal Guest Ranch and Resort in Solvang hosts its first Unbridled Retreat (alisal.com; from $3,949), offering participants the opportunity to work with horses to focus on issues with their careers, relationships, and life transitions. Led by Colorado-based equine Gestalt coach Devon Combs, the retreat includes two personalized coaching sessions in which a guest is alone in a pen with a horse. From outside the pen, Combs asks about the participant’s current situation. “If the horse is disconnecting from the person, walking away, or swishing its tail, it’s giving direct feedback that that person is not being honest with themselves,” Combs says. “The moment that person starts speaking the truth, the horse is going to walk right over and connect. Horses are drawn to authenticity.” Alisal rounds out the retreat with wine tastings and a breakfast ride on horseback or a hay wagon. No experience with horses is necessary.

MARCH 2020 / 805LIVING.COM

this disconnect, Washington, D.C.–based entrepreneur Lauren Bates started Wild Terrains (wildterrains.com; from $2,200), which offers Mother’s Day trips featuring womenowned enterprises in Mexico City this May. The four-night experience includes stops at traditional food markets in the center of the city and artist Frida Kahlo’s former home in Coyoacán. One of Bates’ favorite stops, she says, is Sangre de mi Sangre, a designer jewelry shop in the trendy Juárez neighborhood, where the owner leads a workshop on gemstones and necklace-making. While there is downtime built in for mothers and daughters, Bates says, “The women get tons of time with the women we partner with.” 

FIRE PIT, TREE HOUSE: COURTESY OF CANYON RANCH; HORSEBACK RIDERS: COURTESY OF ALISAL GUEST RANCH & RESORT; WOMEN’S WORKSHOP: LINDSAY LAUCHNER

Hike among the redwood forests, coastal grasslands, and art installations of the nearly 600-acre preserve that houses the Djerassi Resident Artists Program or taste bottlings on a tour of the estate and vineyards at Thomas Fogarty Winery while unwinding at the recently opened Canyon Ranch Woodside (canyonranch.com/woodside; from $899), located between Palo Alto and the coast. Smaller than other Canyon Ranch wellness resorts, Woodside fosters intimacy with just 38 rooms. Personal trainers offer fitness assessments and nutrition consultations, and spa products include selections from McEvoy Ranch in Marin County. But the biggest draw may be the old redwood forest. “We want our guests to be outside or looking outside as much as possible,” says Molly Anderson, vice president of experience development. “Being in and around nature provides healing for the soul.”

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak

3/27

Through June 15

March 15

March 27

STARRY NIGHTS: VISIONS OF THE NIGHT SKY

BUELLTON WINE & CHILI FESTIVAL

DAVID SPADE

Wildling Museum of Art & Nature, Solvang. Sometimes it’s good to be in the dark, especially when an art exhibit is devoted to all that goes on after dusk. Paintings, poetry, and astrophotography from the Las Cumbres Observatory network of robotic telescopes interpret all things nocturnal; wildlingmuseum.org.

Flying Flags RV Resort & Campground. Beverages from 30-plus wineries and craft breweries along with tastings of chili and salsa are served up by amateur chefs as they vie for awards at this adultsonly event. Dusty Jugz, the Rincons, and the VineYard Byrds provide live music; buelltonwineandchilifestival.com.

March 11–15 SANTA BARBARA JEWISH FILM FESTIVAL

New Vic Theatre. The Jewish Federation of Greater Santa Barbara presents five days of top-notch dramas, comedies, and shorts representing Jewish culture and identity from around the world. Three of the top-rated films are When Hitler Stole Pink Rabbit, Crescendo, and Incitement; sbjewishfilmfestival.org.

3/14

Here’s an Idea: Got a future Jacob Tremblay or Millie Bobby Brown in the house? Kids bitten by the acting bug can shine in the spotlight of the YOUNG ARTISTS ENSEMBLE. The organization has been providing theatrical performance opportunities for youths since 1981. Roles are available for children and teens, including special needs performers and crew members, from ages 7 to 19. Like in real-world showbiz, kids must audition for roles and, once cast, attend rehearsals. It’s a way to learn discipline, work with others, and have fun. Productions take place at Hillcrest Center for the Arts in Thousand Oaks; yaeonline.com.

MARCH 2020 / 805LIVING.COM

March 20–April 12 VANYA AND SONIA AND MASHA AND SPIKE

Ojai Art Center Theater. When middle-aged siblings Vanya, Sonia, and Masha (with boyfriend Spike) meet up at the family home in Pennsylvania, old resentments take center stage in this comedy-drama that won the 2013 Tony Award for Best Play; ojaiact.org.

Chumash Casino Resort, Santa Ynez. Move over Charlize Theron, this comedian’s deadpan delivery of all things significant and lighthearted makes him the male blond bombshell of the spotlight, whether in films, on television, in clubs, or on college campuses; chumashcasino.com. March 29 STRAIGHT NO CHASER: THE OPEN BAR TOUR

Performing Arts Center San Luis Obispo. Nine unadulterated voices put on a swanky show featuring extraordinary vocal harmonies punctuated by humorous conversational interludes. The all-male a capella group performs songs that span 16 genres; calpolyarts.org.

Family Fun Through April 15

March 14

March 27–29

WHALE-WATCHING EXCURSIONS

SHAMROCK SHUFFLE 5K, KIDS RUN, AND ST. PATRICK’S DAY FESTIVAL

HARVEY

Ventura Harbor Village. Board a whale-watching vessel and take a half-day cruise from the harbor through the waters off Santa Barbara Channel to see marine mammals—gray, fin, and humpback whales, seals, sea lions and dolphins—in their natural habitat; islandpackers.com. March 8

Agoura Hills/Calabasas Community Center. Register now for fun runs with awards, T-shirts, medals, and race photos. After the competition, a St. Paddy’s Day fest offers live Irish music and step dancers, special guests, inflatables, carnival games, face painting, and a beer garden: ahccc.org.

HER FESTIVAL

Girsh Park, Goleta. Honor International Women’s Day at a celebration of women hosted by Voices of the Community, a student organization at Dos Pueblos High School. Activities include appearances by community leaders, prize drawings, live music, a face painter, a rock-climbing wall, and interactive booths; herfestivalsb.com.

Matilija Auditorium, Ojai. This play is not for the wee ones, but the endearing tale of a man and his invisible 6-foot-tall rabbit named Harvey can be appreciated by youths and adults alike. It raises the conversation of what can happen when humans do not conform to conventional thinking; ojaitheater.org. March 31 DR. JANE GOODALL DBE

March 21 BABY SHARK LIVE!

Bank of America Performing Arts Center, Thousand Oaks. Shark and pal Pinkfong get kids to sing and dance in the aisles during this CAP Presents show that takes place under the sea. A few lessons are slipped in about shapes, colors, and numbers; bapacthousandoaks.com.

Arlington Theatre, Santa Barbara. In her lecture “Gombe: 60 Years of Discovery,” the primatologist, anthropologist, and Dame Commander of the Order of the British Empire talks about her discoveries about chimpanzee behavior derived from her work in Tanzania and explains how humans can be instrumental in species conservation; artsandlectures.ucsb.edu. >

FROM TOP: COURTESY OF CHUMASH CASINO; DAVID KATZEN

David Spade

Insider

Hot Ticket

Book your seats now for these hot upcoming events. MARCH

Through March 8 Learn about the inner workings of farming at ART ABOUT AGRICULTURE, an annual art show exhibiting a fresh crop of 67 works from 58 artists depicting barnyard animals, open fields, produce, farmhands, machinery, and back roads; Santa Paula Art Museum, santapaulaartmuseum.org. Through March 16 In a rare exhibit that showcases local wine appellations and trails, SANTA BARBARA COUNTY & BEYOND: RECENT PHOTOGRAPHIC LANDSCAPES BY GEORGE ROSE features 20

photographs printed via color dye sublimation on aluminum and inkjet printing. The professional photojournalist’s work is dedicated to California’s coastal wine regions and the surrounding landscape, and on view are the hills of the Santa Ynez Valley, vineyards in Santa Barbara County, and vistas of Morro Bay, Carrizo Plain National Monument, and Sonoma County; Wildling Museum of Art & Nature, Solvang, wildlingmuseum.org. Through March 22 A horse is a horse, of course, of course, unless it’s painted by artist Kehinde Wiley. Fashioned after a 17th-century work by Anthony van Dyck, EQUESTRIAN PORTRAIT OF PRINCE TOMMASO OF SAVOY-CARIGNAN is a prime example of historic equestrian portraiture, except that his riders are young black men dressed in their own clothing; Santa Barbara Museum of Art, sbma.net. Through April 12 View more than 200 artifacts from two ancient Egyptian cities that slipped into the sea centuries ago at the exhibit EGYPT’S LOST CITIES. Discovered by underwater archeologist Franck Goddio, the remains represent a civilization that resided in a major center of power, wealth, trade, and artistry; Reagan Presidential Library and Museum, Simi Valley, reaganlibrary.com. Through April 19 An immersive presentation of four light-based works by internationally renowned artist TATSUO MIYAJIMA embodies his career philosophy: Keep changing, connect with everything, continue forever. Reflecting ancient precepts found in his Buddhist practice, Miyajima creates silent, vividly glowing objects and installations from today’s industrially produced LED numbers and computer technologies that have depth and intellectual insight into infinite worlds of being, space, and time. It is the artist’s first solo museum exhibit in more than two decades; Santa Barbara Museum of Art, sbma.net. Through May 2 The unlikely pairing of information technology and media interactivity with handmade art practices is the focus of RETROGRADE, a group exhibition featuring the works of artists Jenny Hager, Erika Lizée, Kate Parsons and Ben Vance, Irin Mahaparn, Mela M., and Rain Lucien Matheke. The show highlights classically rendered painting, unconventional painting installation, constructivistinspired sculpture, and virtual-reality video and performance documentation. The arrangement

of cross-disciplinary work has a celestial and outer-space visual aesthetic as it exposes human behavior and the physical body; Carnegie Art Museum, Oxnard, carnegieam.org. Through May 10 Honoring the 10th anniversary of the Santa Paula Art Museum, its exhibit THE FIRST DECADE: CELEBRATING TEN YEARS OF ACQUISITIONS gives a nod to the institution’s

growth, specifically its permanent collection of more than 330 significant works. The show includes works by historic and contemporary California artists such as Cornelis Botke, Jessie Arms Botke, Horace Bristol, Robert Clunie, Carlisle Cooper, Maynard Dixon, Otto Heino, Ralph Holmes, Norman Kirk, Susan Petty, Gail Pidduck, Douglas Shively, Hiroko Yoshimoto, and others; Santa Paula Art Museum, santapaulaartmuseum.org. March 13–15 Mysterious, unusual, and always beautiful, orchids seem to hold a certain fascination for plant lovers. Themed Orchids: A World of Adventure, the SANTA BARBARA INTERNATIONAL ORCHID SHOW honors its 75th anniversary by showing off 25,000-plus species. The floral fantasy offers a juried exhibition of orchid-themed fine art and photography from local and regional artists and demonstrations on making floral arrangements and corsages. It’s the perfect time to consult with on-site growing experts, such as master gardener and self-proclaimed orchid doctor Bruce Kidd, who currently cares for approximately 500 orchids of his own. Newscaster John Palminteri serves as grand marshal; Earl Warren Showgrounds, sborchidshow.com. March 14 With four platinum albums under his belt, AARON NEVILLE graces the stage with his velvety-smooth vocals. He’s performed the world over with his famous brothers as well as notables such as Linda Ronstadt, Chaka Khan, and Trisha Yearwood; The Canyon, Agoura Hills, wheremusicmeetsthesoul.com. March 14–July 12 The works of Ventura sculptor Duane Dammeyer and Ventura painter Rima Muna are on view in INSPIRATION AND INFLUENCE, an exploration of these two themes. The dual exhibit also demonstrates how an artist working in one medium can be influenced by another artist’s work in a different medium; Santa Paula Art Museum, santapaulaartmuseum.org. March 18 Carry on wayward sons: Progressive rock band Kansas honors the 40th anniversary of its hit album Point of Know Return as part of the KANSAS: POINT OF KNOW RETURN ANNIVERSARY TOUR. Members include original drummer Phil

Ehart, original guitarist Richard Williams, bassistvocalist Billy Greer, keyboardist-vocalist Ronnie Platt, violinist-guitarist David Ragsdale, keyboardist Tom Brislin, and guitarist Zak Rizvi. The band performs the album in its entirety as well as other hit songs, deep cuts, and fan favorites; Performing Arts Center San Luis Obispo, pacslo.org. March 20–22 The third annual NATURETRACK FILM FESTIVAL is touted as the only nature-focused movie festival between San Francisco and Los Angeles. It kicks off with an opening night reception followed by screenings of long and short films, live and >

Now Open in San Luis Obispo!

AMERICAN TAVERN San Luis Obispo Ventura

•

Santa Barbara

Westlake Village

30 Craft Beers On Tap!

Signature Burgers & Sandwiches Artisan Flatbread Pizzas Chef-Crafted Gourmet Salads 18 Sharable Appetizers Hand-Crafted Cocktails TV's for Sports Viewing Family owned and operated, Finney's is open for lunch and dinner with Monday-Friday Happy Hour specials.

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SAN LUIS OBISPO 857 Monterey St.

Insider animated, in the categories of adventure, animation, biography, conservation, kids connecting with nature, scenic, student, and outdoors and out of bounds. Extracurricular events include docentled hikes throughout the Santa Ynez Valley; Los Olivos locations, naturetrackfilmfestival.org. March 20–23, April 10–13, May 22–25, June 19–22, July 24–27, August 21–24, September 4–7, October 2–5, November 20–23 Are those New Year’s resolutions history by now? Up the odds for stick-to-itiveness at a four-day FOUR SEASONS HOTEL WESTLAKE VILLAGE SIGNATURE RETREAT. Included are luxury accommodations and access to the on-site California Health & Longevity Institute, where participants engage in customized, curated experiences such as cooking classes, fitness training, group workouts, and consultations. Don’t wait, pick a date; Four Seasons Hotel Westlake Village, fourseasons.com/westlakevillage. March 25–April 12 A quirky, romantic comedy about love and loss, ALMOST MAIN is a play that unfolds through nine vignettes, all of which take place on a midwinter night when the citizens of Almost—a place too disorganized to be called a town and too populated to be called a wilderness—discover the power of the human heart. Strangers become friends, friends become lovers, and lovers turn into strangers. This may be just the play to lift spirits in these trying times; Rubicon Theatre, Ventura, rubicontheatre.org. March 29 Who will be the next Idomeneo? Find out when up-and-comers show off their vibratos in RISING OPERA STARS IN CONCERT, a showcase performance starring members of the Los Angeles Opera Young Artist Program. The program is a two- to three-year paid residency for a select group of singers and pianists who are transitioning from academic training to a professional career in opera; Hillcrest Center for the Arts, Thousand Oaks, hillcrestarts.com.

APRIL

April 18–19 Touted as the largest art festival in San Luis Obispo County, PASO ROBLES ART IN THE PARK is an outdoor community show saluting springtime and creativity. On view are handmade arts, crafts, woodwork, jewelry, photography, clothing, and pottery. Local vendors offer a variety of food and beverages; Downtown City Park, pasoroblesartinthepark.com. April 24 Those who can’t remember the second verse of “I’m Henry VIII, I Am,” shouldn’t worry: It’s the same as the first. The boomers who remember that reference, should surely get a kick out of HERMAN’S HERMITS STARRING PETER NOONE, a concert that conjures the magical memories of 1960s pop music. The British beat band made famous tunes such as “Mrs. Brown You’ve Got a Lovely Daughter,” “No Milk Today,” “Silhouettes,” and many more; The Canyon, Agoura Hills, wheremusicmeetsthesoul.com. April 26 Listen to the haunting strains of the clarinet as the SINGER CHAMBER PLAYERS deliver a rousing

cabinetsense.com concert. Founded by David Singer, the principal clarinetist of the Grammy Award–winning Orpheus Chamber Orchestra, the trio includes cellist Virginia Kron and pianist Miriam Arichea; Hillcrest Center for the Arts, Thousand Oaks, hillcrestarts.com.

MAY

May 12 Brendan Perry, Lisa Gerrard and the full backing band of DEAD CAN DANCE are on tour for the first time since Coachella 2013. The band is performing songs from its three-decade-spanning catalog that includes music from the 2018 studio album Dionysus and classic works such as The Host of Seraphim, The Carnival Is Over, and Yulunga. Danish artist Agnes Obel is a special guest; Santa Barbara Bowl, sbbowl.com.

Show Your Support

Fun and fundraising go hand-inhand at these local events. MARCH

Design • Construct • Manage

March 7 It’s thanks to the Santa Barbara Museum of Natural History and Sea Center’s commitment to educational nature and science programs that schoolchildren in the Tri County area get to learn more about their natural surroundings. Help this effort by attending the MISSION CREEK GALA, a pollinator-themed soiree featuring specialty cocktails and a gourmet dinner; Fleischmann Auditorium, Santa Barbara Museum of Natural History, sbnature.org. March 14 Choose from any of four scenic routes of 25 miles, 49 miles, 66 miles, or 100 miles, and have some wheel fun at the SOLVANG CENTURY, METRIC & HALF CENTURY. This is not a race but rather a ride sponsored by SCOR, which stands for Specialized Coronary Outpatient Rehabilitation. The nonprofit recreational biking club espouses cycling as a form of rehabilitative therapy after heart attack, coronary bypass surgery, angioplasty, stents, valve replacement, congestive heart failure, and other forms of heart disease. A festival goes on all day with five food trucks, massage therapists, cycling vendors, a DJ, live music, beer, and raffles. Money raised benefits three summer camps for children with congenital heart disease; Figueroa Mountain Brewery Co., Buellton, bikescor.com. March 14 Go formal at CASA PACIFICA GALA to celebrate Casa Pacifica Centers for Children & Families’ 25th anniversary. The organization has assisted 40,756 children and youths since 1994. The gala features a cocktail reception, dinner, a live auction, live music, and dancing; Four Seasons Hotel Westlake Village, casapacifica.org. March 22 It’s more than an excuse to wear a beautiful hat: Spend the afternoon at HATS AND HIGH TEA to raise money for Cal Lutheran University student scholarships and educational grants. Activities include a silent auction, a raffle, table decorating, and best hat awards; Cal Lutheran University, Thousand Oaks, callutheran.edu. >

Visit Our Showroom 2221 Madera Road, Simi Valley • 805.520.0168

The Agoura Antique Mart A Vintage Marketplace

Insider March 27 The music of Motor City is taking over this year’s AMETHYST BALL, themed Motown at the Miramar. The ball supports Santa Barbara’s Council on Alcoholism and Drug Abuse, a nonprofit organization that has been active now for more than 70 years and is aimed at helping those struggling with addiction to the tune of more than 18,000 youths and adults to date. Get ready to experience this Old World gala with dinner and live music featuring Motown musicians; Rosewood Miramar Beach, Montecito, cadaamethystball.org. March 28 Breathtakingly beautiful scenery and philanthropic cyclists combine for winning results at the DOLE GREAT RACE. Entrants of all ages and ability levels can participate since there are six races to choose from—the Neftin Mazda 10K, the Deena Kastor 5K, the Kids 1 Mile, the Camp Kinneret Family Fun Run, the 15K Combo, and the Chesebro Half Marathon. Money raised helps to pay for programs at Agoura Hills and Oak Park schools; Agoura Hills locations, greatrace.run.

Mon.-Sat. 10-6, Sun. 11-5 818-706-8366 28879 Agoura Road Agoura Hills, CA 91301 agouraantiquemart.com

APRIL

April 17 Celebrity judges and guests get to weigh in on dishes prepared by local chefs at COOKING UP DREAMS, a culinary extravaganza that features a chef competition, a wine raffle, an auction, and live entertainment. Competition categories include the People’s Choice Award and Judge Award. The food, wine, and beer are complimentary. Tina Schlieske and the Graceland Exiles and Sister Laura provide live entertainment. Proceeds benefit Family Service Agency’s program for at-risk children, families, and seniors; Rincon Beach Club, Carpinteria, cookingupdreams.org. April 18 Show off that Corolla, rev up that Kia, pop the hood of that Prius. Whether old, new, cherry, or not-so, any car or truck with an owner of any religious denomination can be part of the ST. JOHN’S LUTHERAN CHURCH & SCHOOL CAR SHOW. So enter ol’ Bullitt in the show and get a

gander at some real-people autos, tricked-out wheels, and awesome vintage vehicles. Proceeds benefit St. John’s Lutheran School athletic department; St. John’s Lutheran Church & School, Oxnard, stjohnslutherancarshow.com. April 24 Hang out with women who make it a point to help those in need at THE DAYS OF OUR LIVES. Not a TV soap, the charity luncheon and fashion show hosted by the Thousand Oaks Woman’s Club is far more interesting and relevant. This year’s beneficiaries are The Westminster Free Clinic and Senior Concerns; Los Robles Greens Banquet Hall, Thousand Oaks, thousandoakswomansclub.org. April 24–25 Since 1988, the Datsun has captured the hearts of car aficionados, so pay homage to all models past and present at SOLVANG DATSUN ROADSTER CLASSIC. Attend the meet and greet, banquet, and the show itself, in which cars are judged in the categories of stock class, modified, pre-1963 roadster, diamond in the rough, racer, JDM (all Datsuns other than roadster modified or stock), best of show, and display only. Raffle proceeds benefit the American Diabetes Association. Join

MARCH 2020 / 805LIVING.COM

organizers in meeting their goal to break the record for the most Datsun roadsters to ever attend this event—125. Bring those D-cars and be counted; Solvang locations, solvangroadstershow.com.

Worth a Drive

Venture just outside the 805 for this choice event. Through February 28, 2022 To heck with GPS, this exhibit can change present-day thinking when it comes to navigation. YOU ARE HERE: CALIFORNIA STORIES ON THE MAP is not only about the technique and aesthetics of cartography but also about how maps serve as important tools that can speak volumes about climate change, air quality, butterfly migration, food culture, wildfires, sea levels, public health, displacement, and other issues of importance to communities; Oakland Museum of California, museumca.org.

Photos courtesy of Olio e Limone and Kevin Steele / kevsteele.com

March 11 Hits like “In the Mood,” “Moonlight Serenade,” “Chattanooga Choo Choo” and “Tuxedo Junction” are alive and well when the legendary GLENN MILLER ORCHESTRA from New York performs them. Now on its world tour, the group’s 18-plus musicians and singers appear in Los Angeles for one night only. A must-see for jazz and swing fans; Royce Hall, UCLA, roycehall.org. March 18–April 19 Taking its cues from BMX, street sports, and acrobatics, the newest Cirque du Soleil incarnation celebrates the spirit of adventure. Get ready for a surge of energy under the big top as VOLTA opens with a full-blown BMX park mounted on stage. A fast and furious performance of nonstop acrobatics on wheels ensues with performers outfitted by Lady Gaga and Michael Jackson costumer Zaldy Goco. Anthony Gonzales of electronic group M83 supplies the musical score; OC Fair and Event Center, Costa Mesa, cirquedusoleil.com/volta.

Photos courtesy of Olio Crudo Bar and Gary Moss /garymossphotography.com

Give Back

Whatever your interests, there’s a volunteer opportunity just right for you. Reach out to someone who can’t readily gain access to food, much less prep it or cook it, by delivering fresh, nutritious meals. FOOD FROM THE HEART is a Santa Barbara–based volunteerdriven nonprofit community organization that provides nourishment to medically challenged, homebound clients free of charge. Volunteers are needed to help out in a variety of areas, including food prep, assembly, packaging, picking fruit from designated orchards, delivery, and most rewarding, spending precious time with clients who appreciate the sight of a friendly face and human touch; sbfoodfromtheheart.com.  If you would like to submit your event or organization for possible inclusion in Insider, please email the information and a contact number/email to insider@805living.com. Please submit your request no later than 14 weeks prior to the issue in which you’d like the information to appear.

Photos courtesy of Olio Pizzeria® and Kevin Steele / kevsteele.com

OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21

| Santa Barbara, CA 93101 | 805.899.2699

Arts & Culture Special By Joan Tapper

Bon Appétit! THE LATE CELEBRITY COOK JULIA CHILD’S LOVE OF GOOD FOOD AND WINE—AND LOCAL TIES—INSPIRES THE THREE-DAY SANTA BARBARA CULINARY EXPERIENCE.

OLVWORK405223 PHOTOGRAPH BY PAUL CHILD © SCHLESINGER LIBRARY, RADCLIFFE INSTITUTE, HARVARD UNIVERSITY

Julia Child kneads dough by an open kitchen window on Mount Desert Island, Maine, circa 1952/1953.

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” —Julia Child

ulia Child may have lived the last years of her life in Santa Barbara, but she also had a permanent place in the hearts of home cooks and enthusiastic diners everywhere. On March 13 through 15 the Julia Child Foundation for Gastronomy and the Culinary Arts honors her legacy and introduces Child to a new generation with an extraordinarily wide-ranging celebration—the Santa Barbara Culinary Experience (SBCE), for which 805 Living is proud to be the lead regional magazine sponsor. “There’s such a love for Julia,” says foundation chairman Eric W. Spivey. “We wanted to create an event that would remember her and her commitment to education and also shine a light on the culinary riches of Santa Barbara County.” The resulting roster of offerings extends from classes, tastings, breakfasts, lunches, and dinners to panel discussions and even a documentary advance screening and a podcast taping. Adds SBCE executive director Amanda Moose, this event will “draw visitors from all over California and across the country—people who are interested in learning how to cook, eat, and drink well.” For a complete calendar (as well as an interactive map of Child’s local favorite places to eat, drink, walk, and shop), visit sbce.events. Here’s a small sampling of the planned activities, along with some vivid memories, vintage quotes, and a bit of trivia. > MARCH 2020 / 805LIVING.COM

FRIDAY, MARCH 13 A Celebration of Santa Barbara Wine Raise your glass and toast the bounty of delicious events that are scheduled for the next few days. The pours are all from Santa Barbara County vintners, and the small bites come from the culinary wizardry of Hotel Californian executive chef Travis Watson. Hotel Californian, 5:30 p.m. to 7 p.m.

“I enjoy cooking with wine. Sometimes I even put it in the food.”

—Julia Child

“By far my favorite Julia Child recipe is her Coq au Vin. It’s a super-classical version that is very technique driven: searing the mushrooms separately, using a touch of roux to thicken the sauce, a splash of good cognac, and plenty of red wine! To this day when I make this classic dish I do not stray from her version.” —Travis Watson

SATURDAY, MARCH 14 Market Tour and Gourmet Dinner at Bouchon Fresh, local, and seasonal are the watchwords at the Santa Barbara Certified Farmers Market. It’s a colorful scene, and you can savor it with Bouchon chef Greg Murphy, who uses the produce to prepare a three-course wine-paired private dinner at the restaurant in the evening. Farmers Market, 9 a.m., 10 a.m., and 11 a.m.; Bouchon, 6 p.m.

“Once when Julia was in for dinner she paid a visit to the back of the house. The kitchen team was in awe, as you’d expect, and one staffer addressed her as ‘chef.’ She stopped him and said, ‘I’m not a chef, I’m a cook. A chef is someone who manages a kitchen like he does,’ as she pointed at chef Charles Fredericks, who was the opening chef at Bouchon.” —Bouchon owner Mitchell Sjerven

Soufflés and Salads Chef and cookbook author Pascale Beale shares memories of dinners with Child along with Child’s favorite Cheese Soufflé recipe in a handson cooking class. Also on the agenda: A couple of Beale’s seasonal salads and slices of her naturally leavened bread. Ferguson Gallery, 10 a.m. to 12 p.m. Border Grill on the Beach Viva modern Mexican cuisine! Julia Child Award–winning chefs and Food Network personalities Mary Sue Milliken and Susan Feniger bring the lively flavors of their spicy

cuisine to an ocean-side lunch, complete with curated cocktails, wine, and beer. Chase Palm Park, 12:30 p.m. to 2 p.m. “Every encounter with Julia was an inspiration. When we filmed our episode of [the PBS series] Cooking With Master Chefs at my house, she was full of energy, all three days, from early morning until late at night, and she was genuinely interested in everyone she met, always taking the time to ask a personal question and have a meaningful interaction— even [with] my dog, Lewis, who she bonded with, tossing the ball over and over.” —Mary Sue Milliken

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FROM TOP: SCHLESINGER LIBRARY, RADCLIFFE INSTITUTE, HARVARD UNIVERSITY; MEDIA 27; COURTESY OF SANTA BARBARA CULINARY EXPERIENCE

Arts & Culture Special

STEWPOT: ISTOCK.COM/HIGH IMPACT PHOTOGRAPHY; ROSES: @JONACHRISTINAPHOTO; OLIVES AND CHILDREN: COURTESY OF SANTA BARBARA CULINARY EXPERIENCE; LAUGHING CHILD: SCHLESINGER LIBRARY, RADCLIFFE INSTITUTE, HARVARD UNIVERSITY

instruction from the Apples to Zucchini Cooking School, youngsters 7 to 12 years old can cultivate their palates while making a version of Child’s Sole Meunière. Santa Barbara Museum Natural History Sea Center, 2 p.m. to 5 p.m. “Two things about Julia Child really inspire us. First and foremost is her excitement about cooking and eating and sharing a meal with friends. Second is how she enjoyed herself in the kitchen—improvising, making the best of a mistake, and having fun.” —Nancy Martz, co-founder of the Apples to Zucchini Cooking School

Beef Bourguignon Luncheon Not just any beef stew—this is the dish made famous in episode one of Child’s first season of the 1962 to 1973 television series The French Chef, and it has been beloved by foodies for decades. The students of the Santa Barbara City College (SBCC) Culinary Arts program prepare the culinary classic and pair it with wine for a luscious homage. Santa Barbara City College, 12:30 p.m. to 2 p.m. “When Julia celebrated the 50th anniversary of her first TV show, it was in the [SBCC] dining room. The event organizers wanted to recreate the dish that she presented on that show. They played a tape of it while she and her guests ate—you guessed it—beef bourguignon. Julia thought it was delicious, but that it needed more wine in the sauce! “One of the student servers started to cry while serving Julia, and, when asked why, she replied that as a little girl she would watch the show with her mom every afternoon after school. The memories of that and the shock of meeting her idol were overwhelming. Julia was very touched and signed a note for both the student and her mother.” —Randall Bublitz, SBCC Culinary Arts and Hotel Management

Classic Seafood for the Young Chef Cooking Class It’s never too soon to experience the fun of creating your own meal. With produce from the farmers’ market, seafood from a local community-supported fishery, and

Olive Oil Master Class Mild, medium, or robust; virgin or extra virgin. Can you tell the difference? Theo Stephan, proprietor of Global Gardens and one of just 250 olive oil sommeliers in the world, shares her knowledge of EVOOs as she

Julia Trivia • One of Child’s favorite snacks was Pepperidge Farm Goldfish crackers.

• Also among Child’s favorites were In-N-Out fries and a Costco hot dog.

• The A.C. Postel

Memorial Rose Garden at the Santa Barbara Mission showcases Julia Child roses, which are buttery yellow blooms.

• In 2014, Child was honored with a postage stamp as one of the Celebrity Chefs Forever series.

presents tastings and three food pairings. Hotel Californian, 2:30 p.m. to 4:30 p.m.

• Among many honors, Child won an Emmy Award for The French Chef in 1966 as well as two Daytime Emmy Awards, one in 1996 and one in 2001.

“I’ve idolized Julia since her famous dropped turkey TV episode. No pretense ever came from her, just clear, solid information, always delivered in a fun, memorable manner. I like to keep Julia’s mojo alive by following her style of teaching and interacting with students.” —Theo Stephan

GSM Wine-Blending Seminar Have you ever dreamed of sipping a wine suited to your taste alone? Doug Margerum of Margerum Wine Company helps you create the perfect blend of Rhône varietals—think grenache, syrah, and mouvèdre for example. Margerum Wine Company, Hotel Californian, 2:30 p.m. to 4:30 p.m.

“I’m a card-carrying carnivore. I eat anything and everything in moderation.”

—Julia Child

“Julia was an avid customer of both my restaurant and wine store. I would personally deliver the wine she would order just to see her.> MARCH 2020 / 805LIVING.COM

Arts & Culture Special pairings of winemaker Matt Dees, with selections from sister wineries Jonata (Bordeaux and Rhône varietals) and The Hilt (Burgundian varietals). It’s Santa Barbara County distilled in food and wine. The Lark, 6:30 p.m.

She loved our cassoulet, which we always served in fall and winter. We started the American Institute of Wine and Food in Santa Barbara, and I spent many a meeting discussing making wine and food more relevant in people’s lives.” —Doug Margerum

Mastering the Art of French Cooking Child’s two-volume masterpiece became the bible for generations of American home cooks. Taking chicken as his chief ingredient and the cookbook as an outline, chef Justin West introduces the French techniques that this culinary classic made so accessible. Ferguson Gallery, 2:30 p.m. to 4:30 p.m.

“On the opening menu for The Lark in 2013, I used Julia Child’s influence to help create a riff on a classic cauliflower gratin. Ours did not include nutmeg but instead incorporated bacon breadcrumbs and lemon zest.” —Jason Paluska

Late-Night Magic, Music, and Libations at the Magic Castle Cabaret Child may have worked kitchen magic, but actual sleight of hand is on offer at the cabaret, which collaborates with food and wine club Epicurean Santa Barbara for an amazing evening of snacks, cocktails, wine, beer, and mystifying performances. Magic Castle Cabaret, Montecito, 10 p.m. to 1 a.m. Savor Santa Barbara: SBCE Neighborhood Tasting Enjoy the flavors of the city from the Eastside to the Mesa and from the Riviera to downtown, as chefs, farmers, and food and beverage artisans share their skills and show off their wares with tastings, cooking demonstrations, and more. Santa Barbara Historical Museum, 12:30 p.m. to 3 p.m.

Julia’s Family-Style Dinner Sit down to a meal of Child’s greatest hits— from Beef Bourguignon to Coq au Vin—with the ocean in view at Bella Vista Restaurant. As a special tribute, chef Michael Patria demonstrates the preparation of a dish from Child’s TV pilot: a perfect omelet. Four Seasons Resort The Biltmore Santa Barbara, 6 p.m. “One of my favorite dishes in [Julia Child’s] repertoire is Duck à l’Orange. It was the first way I ever experienced duck, and now it is one of my favorite proteins! I make sure it is on my menu in one form or another year-round.” —Michael Patria

Winemaker Dinner at The Lark Chef Jason Paluska’s imaginative fourcourse menu is enhanced by the wine The Lark

“Our Miss Child’s Martini is derived from the Upside-Down Martini [a Julia favorite], which is heavy on the vermouth and light on the gin, with a little bit of local Santa Barbara panache, of course.” —Epicurean Santa Barbara founder Amy Baer Robinson

SUNDAY, MARCH 15 Behind the Scenes and Inside Julia’s Kitchen Todd Schulkin, host of the “Inside Julia’s Kitchen” podcast, reminisces with Child’s friends and family—including her nephew and co-author Alex Prud’homme and her TV producer-director Geoffrey Drummond—during the recording of an episode for future airing. Hotel Californian, 10 a.m. to 11:30 a.m. “While we were filming an episode of [1999 to 2000 PBS series] Julia and Jacques Cooking

Santa Barbara County Chefs Potluck: The Ultimate After Party Culminate your culinary experience at The Alisal Guest Ranch and Resort, where ranch chef Anthony Endy and an array of other chefs, butchers, bakers, brewers, vintners, and other food purveyors from the Santa Ynez Valley serve up a casual, convivial feast. It’s just one of the individual events that makes up the resort’s celebration, which continues for another two days. The Alisal Guest Ranch and Resort, Solvang, 5 p.m. “Julia was bold in how she approached life and cooking. She went for it with no hesitation except the desire to learn and savor the moment through diligent hard work. My wife and I came across her at a local steak house in her last months. She was enjoying a turtle sundae in true Julia fashion: indulging in the sweet moments and not letting them pass you by.” —Anthony Endy 

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Child and Doug Margerum

at Home, [the chefs] each prepared their favorite hamburger on a bun, with all of the fixings. Julia’s was so thick she could barely bite into it, but ever the trooper, she did—and it was magical. Julia smiled broadly, her face glowed with what I assume was a rich taste memory, and she looked right into the camera and proclaimed, ‘Real American food!’ ” —Geoffrey Drummond

GET THIS SHOW ON THE ROAD The Ultimate Party Whenever. Wherever.

Chef Alberto Vazquez Rolls Out His Second Mobile Kitchen.

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CREATE A LIVELY KITCHEN WITH RICH NATURAL TEXTURES AND COLORS. Â By Frances Ryan Tresa Kitchen Collection faucets by Brizo available at Ferguson Bath, Kitchen & Lighting Gallery, Santa Barbara, San Luis Obispo, and Woodland Hills; fergusonshowrooms.com. Backsplash ceramic tile in similar styles available at Tileco, Ventura, Santa Barbara, Santa Maria, and San Luis Obispo; tilecodist.com. MARCH 2020 / 805LIVING.COM

Upgrades

4 2

1. “Flatiron” rectangular dining table ($1,095–$2,115); Restoration Hardware, Westlake Village and Santa Barbara; restorationhardware.com. 2. Tresa “Two Handle Bridge” kitchen faucet in chrome by Brizo ($801); Ferguson Bath, Kitchen & Lighting Gallery, Santa Barbara, San Luis Obispo, and Woodland Hills; fergusonshowrooms.com. 3. Design-Craft Cabinets “Brookhill” flat panel doors in Brandywine (price upon request); Kitchen Places, Ventura, kitchenplacesventura.com. 4. “Margolis” pendant ($439); Arhaus, Thousand Oaks, arhaus.com. 5. Black soapstone ($47 per square foot); Walker Zanger, North Hills, walkerzanger.com.

6. Six-foot faux “Fiddle Leaf Fig” tree ($180); World Market, Westlake Village, Thousand Oaks, Simi Valley, Oxnard, Santa Barbara, and San Luis Obispo; worldmarket.com. 7. “Filigree 04 Charcoal” rug by Loloi ($469–$3,129); The Sofa Guy, Thousand Oaks, thesofaguy.com. 8. “Traditional” wall-mount pot filler faucet by Brizo in chrome ($811); Ferguson Bath, Kitchen & Lighting Gallery, Santa Barbara, San Luis Obispo, and Woodland Hills; fergusonshowrooms.com.

MARCH 2020 / 805LIVING.COM

9. Palecek “Anton” bistro chair ($608); Cabana Home, Santa Barbara, cabanahome.com.

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10. Thermador 48-inch “Pro Grand” commercial-depth dualfuel steam range ($16,399); WDC Kitchen & Bath Center, Agoura Hills, Moorpark, Oxnard, and Santa Barbara; wdcappliances.com. 11. Arteriors “Griffith” chandelier ($1,950); Designs of the Interior, Westlake Village, interiordesignwestlake.com; and The Malibu Colony Company at Malibu Country Mart, malibucolonyco.com. 

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The San Luis Obispo County Cattlemen’s Association Presents The 30th Annual

Cattlemen’s Western art shoW and sale APRIL 3-5, 2020 Paso Robles Event Center in Paso Robles, CA Artist’s wine and hors d’oeuvre reception and preview sale 5 pm-9 pm. Tickets for the reception will be available at the door for $20. The show continues Saturday 10 am-5 pm and Sunday 10 am-3 pm, no admission charge, open to the public, and features a cattlemen’s BBQ lunch for $10, from 11:30 am-1:30 pm.

ORIGINALS FOR SALE

Indian Nation Valeriy Kagounkin Acrylic on Canvas 36 in x 50 in

From nationally and locally known artists. For more information visit:

cattlemenswesternartshow.com or contact Dee Pellandini 805-423-1319

Good Deeds By Mark Langton

Casa Pacifica

Presented by the Casa Pacifica Angels, the Spotlight on Style fashion show was held in late November 2019 at Four Seasons Hotel Westlake Village. Now in its 18th year, the event included boutique shopping and a silent auction and culminated in a runway show of fashions created by celebrity designer Kevan Hall. Proceeds, as always, went to Casa Pacifica Centers for Children and Families (casapacifica.org). Headquartered in Camarillo on a rural 24-acre campus, Casa Pacifica has satellite offices in Santa Barbara and Santa Maria. Its aim is to treat children and adolescent victims of abuse and neglect, substance abuse, and homelessness and to assist youths and their families with care and treatment of behavioral and mental health issues. Its residential and community outreach programs serve more than 2,100 children and their families annually in San Diego, Los Angeles, Long Beach, Kern County, San Luis Obispo County, Ventura County, Santa Barbara County, and other areas within the Southern California/Central Coast regions.

1. Dmitry Stringer, Vicki Murphy, Lisa Sparrow 2. Kevan Hall 3. Cheryl Geer, Susan Burgos 4. A Kevan Hall design on the runway 5. Lori Silvey, Dmitry Stringer, Elsa Phillip 6. Barbara Ito, Tami Cook, Sara Cook 7. Christina Forino, Anne Wallace 8. Hannah Elson, Steve Elson 9. Kaylyn Cassar, Anna Coulson, Carrie Hughes 10. Susan Bauer, Jon Light 11. Susan Burgos, Carol Kirschbaum Photographs by Wendy Pierro

Direct Relief

For the last 11 years Santa Barbara Vintners Foundation has produced the biennial Santa Barbara Wine Auction to benefit Direct Relief (directrelief.org). Area vintners show off their best selections during a gourmet dinner, and guests can bid on rare and unique bottles during silent and live auctions. Held at The Ritz-Carlton Bacara in Santa Barbara in mid-February, this year’s event featured actor Billy Baldwin as celebrity emcee, and dinner was created by executive chef Peter Lee of Loquita in Santa Barbara. Community Health Centers (communityhealthcenters.org), which serves Santa Barbara’s farmworker community, also benefitted from the auction. Established in 1948 with its headquarters in Santa Barbara, Direct Relief is a leading nonprofit organization assisting global disaster survivors. In 2019 the organization gave more than $1.28 billion in aid and was named to philanthropic organization assessment evaluator Charity Navigator’s 10 of the Best Charities Everyone’s Heard of list, receiving a 100 percent score for accountability and transparency.

1. Chemayne Simas, Peter and Jessica Stolpman 2. Ron Castle, Thomas Tighe, Jessica Gasca, Billy Baldwin 3. Carrie Tighe, Jane Lynch 4. Maria and Ruben Solarzano 5. Tim and Katy Rogers, Dean McKillen, Katie Grassini, Tymari LoRe 6. Carolyn Chandler, Kurt Koenig, Lynda and Mark Schwartz 7. Frank and Jami Ostini, Grace Ostini, Rebecca Brand 8. Judy and David Breitstein, Becky Wathen 9. Angel Iscovich, Pamela Gann 10. Billy Wathen, Sonja Maggevski, Greg Brewer 11. Avi Reichenkal, Jenna Jobst Photographs by Mark Langton

MARCH 2020 / 805LIVING.COM

To see more photos from these events, visit 805living.com.

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• Baseball • Basketball • Football • Lacrosse

• Soccer • Tennis • Softball • Aquatics

• Volleyball • Water Polo • Dance • Cheer

All camps are on the campus of Oaks Christian School 31749 La Tienda Drive Westlake Village, CA 91362 email: camps@oakschristian.org / 818.575.9155 Most camps are 9:00am - 2:00pm and include lunch and time in the OCS pool.

Favoring Mediterraneo at Westlake Village Inn devotes a section of its lunch and dinner menus to salatim, shared plates of plant-based salads and spreads featuring beets, carrots, corn, eggplant, and red peppers.

Flora as

Local restaurants feed the growing appeal for plant-based cuisine. BY HILARY DOLE KLEIN

MARCH 2020 / 805LIVING.COM

Food

his year the Golden Globes served a vegan menu for the first time at its awards show, attesting to the growing popularity of plant-based dining. In the most recent forecast by the National Restaurant Association, plant-based cuisine ranked No. 8 out of 140 trends. And diners are seeing more choices of dishes devised from combinations of vegetables, beans, legumes, grains, fruits, and nuts. While vegan and vegetarian diets have long been associated with ethical concerns for animals, what also drives this trend is the way inventive chefs are creating marvelous veggie-rich dishes. Check out some of the ways local eateries are putting their best plant foods forward.

GARY MOSS

Restaurant Farms

Thomas Hill Organics (thomashillorganics.com) opened its café in Paso Robles using excess produce from local farms. The popular bistro’s menu includes vegan options like Black Lentil Tacos with carrot ginger puree, candied jalapeños, cashews, pickled watermelon, cilantro, and coconut. Vegan Shepherd’s Pie is made with caramelized root vegetables, beluga lentils, mashed potatoes brûlée, and herb gremolata. “Feast without the beast” proclaim servers’ T-shirts at Sage Vegan Bistro (sageveganbistro. com), which opens its fourth location this spring in Agoura Hills. Married owners and executive chefs Mollie Engelhart and Elias Sosa grow produce at the farm they own in Fillmore and source the rest from other family-owned farms. The restaurant serves vegan comfort food like Buffalo Cauliflower Wings and Banh Mi Tacos, along with organic cocktails and craft beer brewed from locally grown hops. Engelhart is also the founder of KindKreme, a line of vegan ice creams. The owners of Ojai’s The Farmer and the Cook (farmerandcook.com) Steve Sprinkel and Olivia Chase have a 12-acre farm where they grow produce for their casual vegetarian café. On the menu are vegan salads and soups along with dishes inspired by Mexican street food. The Huarache, a thick corn tortilla topped with grilled potatoes, onions, peppers, and salsa roja, comes with cheese, ahi-cilantro sauce, and

crema or vegan cheese, red pepper sauce, and no crema. Happily ever after, kitchen food scraps go back to the farm for composting. Another farm-to-table, table-to-farm restaurant, Harvest Cafe (harvestcafeventura. com) prepares vegan dishes with produce that arrives daily from farms in the Ventura area, including the restaurant’s own micro-farm, where scraps from the kitchen serve as chicken feed. The Vegan Buckwheat Waffle comes with fresh berries, banana, maple syrup, and vanilla cashew cream. Ask for the savory coconut bacon.

Well-Rooted Hotel Revamps

Mindful of the growing interest in vegan dining, Bella Vista Restaurant at Four Seasons Resort the Biltmore Santa Barbara (fourseasons.com/

santabarbara) has brought in chef Leslie Durso, a vegan chef and healthy living educator to collaborate with chef Michael Patria to enhance the resort’s options. Dishes include Figgie Toast with sourdough bread, cashew cream, and fig; Portabella Picatta with spaghetti squash and caper-“butter” sauce; and Pumpkin Cake with aquafaba meringue and candied pepitas. In Montecito, at Rosewood Miramar Beach (rosewoodhotels.com/miramar beach), Caruso’s Italian restaurant recently debuted a new sixcourse mangiafoglie (leaf-eater) tasting menu. Showcasing local produce of the season, the > MARCH 2020 / 805LIVING.COM

Joi Café noodles around with plants, like zucchini and kelp. For its Rad Thai, zucchini “noodles” are tossed in a spicy peanut sauce with a medley of other vegetables and herbs.

Thomas Hill Organics tacos deliver a legume of a different sort: black lentils nestle into carrot puree along with candied jalapeños, cashews, pickled watermelon, cilantro, and coconut.

MARCH 2020 / 805LIVING.COM

of the shared plates on the menu are vegan, including temptations like beets with tahini and dill or Moroccan carrots with citrus, chile, and mint. New on the menu, the Fresh Vegan Bowl is filled with French lentils, saffron basmati, roasted vegetables, kale, preserved lemon, avocado, tahini sauce, and dukkah, an Egyptian condiment.

All Plants, All the Time

A fully plant-based restaurant, the lively Joi Café (joicafe.com) in Westlake Village has an

expansive organic menu. Krasen Kelp Noodles come with cucumber, almonds, carrot, green apple, purple cabbage, cranberries, oranges, green onions, celery, cilantro, grilled chickenfree strips, and Asian sesame dressing. Fair-trade organic coffee offerings include a superfood coffee drink made with low-acid premium coffee infused with cacao, adaptogens, and immunity-boosting mushrooms topped with coconut whipped cream and fresh vanilla. The fast-casual vegan Fala Bar (falabar.com) in the Santa Barbara Public Market serves plant- >

LEFT: GARY MOSS

meal begins with a starter, such as persimmon carpaccio with mint, slivered almonds, hazelnut oil, and pixie tangerines, followed by a salad and two vegetable-centered mains, like the heirloom broccoli and chanterelle–studded pasta Cauli-power Paccheri Di Gragnano and a legume and grain entrée featuring beluga lentils and buckwheat polenta in porcini brodo (broth) topped with puffed amaranth and red cabbage sauerkraut. Laced with fruit, a dessert dish and finger pastries conclude the meal. The modern Mediterranean-style Blackbird at Hotel Californian (hotelcalifornian.com) in Santa Barbara has a sophisticated, fluctuating menu and sources ingredients from within 100 miles of the hotel. Radicchio Salad stands out with shinko pears, turnips, pepitas, leek ash, and a prickly pear vinaigrette. At the hotel’s more casual Goat Tree, the menu has a host of plant-driven dishes like Pearl Barley with butternut squash, pomegranate seeds, tomatoes, hazelnuts, and tahini dressing. At Mediterraneo (med-rest.com) in the Tuscan-inspired Westlake Village Inn, many

At Hotel Californianâ&#x20AC;&#x2122;s Goat Tree restaurant grains take center stage in a variety of dishes, including Granola + Yogurt with berries and honey.

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Part of a new plant-focused tasting menu at Carusoâ&#x20AC;&#x2122;s at Rosewood Miramar Beach, the Beluga Lentil entrĂŠe is ringed with cubes of buckwheat polenta and porcini broth.

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At Sharky’s Woodfired Mexican Grill locations, high-protein quinoa makes the Avocado Quinoa Salad heartier than it appears.

All the burger offerings on the menu at Finney’s Crafthouse locations can be built around a plantbased Impossible patty.

based, organic Mediterranean food and sources all of its produce from Santa Barbara’s farmers’ markets. Choose from five falafel options— original, spicy, sweet potato, crunchy, and kale. A cabbage leaf can be substituted for pitas, buns, and tortillas.

LEFT: GARY MOSS; RIGHT: COURTESY OF SHARKY’S WOODFIRED MEXICAN GRILL

Cauliflower as a Cornerstone

Several restaurants demonstrate how cauliflower has become one of the stars of the plate. A case in point is the Roasted Cauliflower at Mediterraneo. At Sage Ojai (sageojai.com), which promotes food as medicine, the globally inspired menu includes Curried Cauliflower, braised tricolor florets served with shallots, garlic, turmeric, and curry spices. At Malibu Farm Cafe (malibu-farm.com) on the eponymous pier, a lavash pizza features cauliflower topped with three types of cheese. Cauliflower also takes a star turn in Roasted Cauliflower Tacos with sweet and sour cabbage, avocado crema, and pickled Fresno chile at the casually elegant Malibu Farm at Miramar in Montecito’s Rosewood Miramar Beach (rosewoodhotels.com/en/miramar-beach-

montecito) hotel, where a dedicated plant-based menu is available on request.

Mushroom Mains

With their endless variety, addictive flavors, and ability to mimic meat, mushrooms have long been a mainstay of plant-based dishes. In Santa Barbara at Mesa Verde (mesaverderestaurant. com), where vegan cuisine is an art form, Wood Oyster Mushrooms from Golden State Papaya farms are sautéed with fresh herbs, heirloom tomatoes, roasted walnuts, and grilled flatbread. Blue Moon Over Avila (bluemoonoveravila.com), in Avila Beach, has a separate vegetarian menu offering choices like cremini mushrooms served with artichoke hearts and Brussels sprouts with feta, Fresno chile, balsamic drizzle, and citrus aioli.

Beast-Free Burgers

Touted as the future of protein, plant-based “meat” has come a long way. Mimicking the texture of real beef, these meatless products are not only juicy and tasty, they eliminate environmental problems involved in animal farming. > MARCH 2020 / 805LIVING.COM

Traditional Japanese cuisine, or washoku, includes lots of vegetables, seaweed, and legumes, with few inclusions of fish or meat, making much of it an appetizing choice for vegetarians. Marvels of science and ingenuity, the Impossible Burger (soy protein) and the Beyond Burger (pea protein) are now on the menus of both fast-food outlets and sophisticated regional restaurants. Many come with traditional fixings, but Solvang’s vegan-friendly Root 246 (root-246.com) elevates the classic in an Impossible burger served with house pickles and farm lettuce on a potato roll. At all four locations of Finney’s Crafthouse (finneys crafthouse.com) any of its burgers can be made with an Impossible patty. Try one with smoked gouda, bacon jam, lettuce, tomato, onions, and mustard aioli. In Westlake Village, Mendocino Farms’ (mendocinofarms.com) vegan Impossible Burger Queen comes with a southwestern-spiced Impossible patty, topped with tomato cayenne Chao cheese, smoky Thousand Island dressing, tomatoes, red onions, house-made bread-andbutter pickles, and butter lettuce on a toasted plant-based brioche bun or a lettuce wrap. Among eateries offering the Beyond Burger is Oliver’s (oliversofmontecito.com) in Montecito, where the plant patty is sandwiched in a pretzel bun with vegan cheddar, lettuce, tomato, roasted poblano peppers, coconut bacon, caramelized onion, and the restaurant’s secret sauce. In Oxnard, the huge Yard House (yardhouse.com) menu offers a vegan Beyond Burger made with pickles, vegan mozzarella, red onion, tomato, arugula, and smashed avocado.

The Plant-Food Chain

Along with Yard House, several other regional and national chains are embracing plant-based options. Others have led the charge since their inception. In business for more than 25 years, the Natural Café (thenaturalcafe.com) has seven 805-area locations with classic dishes like Stir Fry Veggies with sautéed tofu. The all plant-based Veggie Grill (veggiegrill. com) in Westlake Village is one of the franchise’s many locations across the country. Its extensive menu offers vegan comfort dishes like a Beyond Burger and Yukon Cauli-Mashed Potatoes, a blend of mashed cauliflower and Yukon gold potatoes served with porcini gravy. With 10 locations in the 805 area, Sharky’s Woodfired Mexican Grill (sharkys.com) offers a contemporary approach to Mexican cuisine, using fresh, organic ingredients including non-GMO rice and beans. Vegan choices include a seasonal 72

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roasted vegetable bowl, an avocado quinoa salad, and roasted cauliflower and mushroom tacos.

Perpetuating a Plant-Rich Tradition

Much of Asian cuisine is traditionally plantintensive, with meat used more as a condiment, resulting in a flavorful range of dishes. Vegan Thyme (805-716-3088) in Newbury Park is a casual Thai restaurant with soy-based versions of traditional dishes, including tom yum and tom kha soups, avocado spring rolls, and crispy tacos. In Grover Beach, a large portion of the Thai and Asian fusion dishes at Bunn Thai Bistro (bunnthaibistro.com) can be prepared for vegetarians. Ginger Delight—wok-fried zucchini, carrots, green and brown onions, and shiitake mushrooms—comes with a refreshing ginger sauce. Promising “good pho and a good time,” Basil & Mint (phobasilmint.com) Vietnamese café in Camarillo has an extensive vegetarian menu and serves a hard-to-find vegan “fish” sauce. Traditional Japanese cuisine, or washoku, includes lots of vegetables, seaweed, and legumes, with few inclusions of fish or meat, making much of it an appetizing choice for vegetarians. Ozeki Noodle (805-604-4485), a casual Japanese restaurant in Oxnard, serves vegan options including sautéed Japanese mountain vegetables on its hot and cold noodle and rice bowls. Upscale Q Sushi (qsushi.com) in Westlake Village has a veggie take on Japanese robata barbecue. Its broccolini comes with garlic and citrus soy sauce, and its Tempura Cauliflower is enhanced with miso and Cajun seasoning. Santa Barbara’s innovative Arigato Sushi (arigatosb.com) serves Tofu Steak with enoki mushrooms and ginger sauce, as well as vegetable sushi and grilled or pickled vegetable rolls. The Palm Springs roll combines hearts of palm, asparagus, avocado, sundried tomatoes, and pine nuts. The vegan Spicy Tomato Reggie Ramen at Kuma Sushi (kumabowls.com) in Los Osos comes with optional add-ons of garlic chips, corn, and nori. The Hippie Roll combines cucumber, avocado, burdock, daikon, sprouts, and brown rice. In Solvang, Ramen Kotori (ramenkotori.com) features pickles from local farms and housemade kimchi. Vegetarian Miso Ramen broth comes with honey-roasted squash, shiitake mushrooms, scallions, marinated egg, butter, and noodles, and a vegan option is available. 

COURTESY OF RAMEN KOTORI

Seasonal specials at Ramen Kotori include offerings like Roasted Wild Chanterelles, which make a robust addition to its ramen and rice bowls.

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HOTEL CHEFS

DISH Creators of the fare served at 10 prestigious area resorts share their best new menu items, observations on industry trends, favorite local ingredients, and go-to eats made by other chefs.

Great chefs love great food. So who better qualified to share their insights on the 805 dining scene than top chefs at local resorts? With their insider intel on whatâ&#x20AC;&#x2122;s new in Central Coast restaurants right now, crave-worthy dishes from their own kitchens and other chefs, as well as their favorite local ingredients, hereâ&#x20AC;&#x2122;s what 10 area hotel chefs say is trending in the 805. 74

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DENIZOT: BARON SPAFFORD; DISH: GARY MOSS

BY LESLIE DINABERG

EXECUTIVE CHEF JOHAN DENIZOT

Belmond El Encanto, Santa Barbara belmond.com/hotels/ north-america/usa/ca/ santa-barbara/belmond-el-encanto What’s trending on the 805 restaurant scene right now? Upscale Mexican cuisine. At least three new Mexican restaurants opened between last year and this year. Of your latest dishes, which is your favorite? Our vegan ramen. It’s comfort food that pleases everyone. What is your current go-to dish by another chef? The veggie burger at the Goat Tree restaurant [hotelcalifornian.com] in Santa Barbara’s Hotel Californian is very tasty, my to-go dish for lunch. What other 805-area chef is doing particularly creative, interesting things with food? Chef Yoichi Kawabata at the Japanese restaurant Yoichi’s [yoichis.com] in Santa Barbara, for clean flavors and clean presentations. What 805-area ingredient has contributed the most to the elevation of your culinary creations? There are too many to list, but one in particular is the finger lime caviar. It’s fun to use and fits many dishes—from raw fish to desserts— with its bright and bold flavor.

Among chef Johan Denizot’s latest culinary creations at Belmond El Encanto, Santa Barbara, he says his Vegan Ramen stands out as a crowdpleasing comfort food.

EXECUTIVE CHEF EDWARD RUIZ

The Gardens of Avila, Sycamore Mineral Springs Resort & Spa, San Luis Obispo sycamoresprings.com

Chef Edward Ruiz of Sycamore Mineral Springs in San Luis Obispo is impressed by the rib eye steak (below) at The Hitching Post II in Buellton and the ever-changing farm-totable menus that chef Brian Collins (below, left) turns out at Ember in Arroyo Grande.

What is your current go-to dish by another chef? My go-to dish is always a steak, medium rare. My favorite steak place is The Hitching Post II [hitchingpost2.com] in Buellton. I remember having one on my birthday. It was a 32-ounce rib eye grilled over oak. What other 805-area chef is doing particularly creative, interesting things with food? Chef Brian Collins at Ember in Arroyo Grande. He does farmto-table and the menu changes every month. It’s a really good experience from the service to the food.

RUIZ: JANINE DION; STEAK DISH: LISA THOMPSON; COLLINS: GARY MOSS

What 805-area ingredient has contributed the most to the elevation of your culinary creations? I’m very lucky to have a one-acre garden that we harvest a lot of our ingredients from, including melons, cucumbers, radishes, heirloom tomatoes, beets, greens, herbs, and edible flowers. We have a full-time farmer on-site—Haley Trengove—who is super helpful and really knowledgeable. That is something most restaurants in the area don’t have, and it sets us apart.

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EXECUTIVE CHEF MATT JOHNSON San Ysidro Ranch, Montecito sanysidroranch.com

What’s trending on the 805 restaurant scene right now? Microbrews are popping up everywhere, which has food trucks coming to serve small plates, whether they’re taco, wood-fired pizza, or barbecue trucks. Also with more and more vegans and gluten-free diners, a lot of restaurants are going in that direction with healthier and lighter dishes. There are so many different options now in the 805 compared to 10 years ago when it was mainly tacos, Italian food, and cafés. Of your latest dishes, which is your favorite? One of our dishes at Stonehouse restaurant is Local Spiny Lobster with gnocchi, romanesco, speck ham, and Meyer lemon emulsion. The lobster is from Santa Cruz Island and the Meyer lemons that make up the sauce are from our gardens at San Ysidro Ranch. What is your current go-to dish by another chef? One of my favorite dishes is at Kitanoya Ramen & Sushi [805-382-1222] in Oxnard. It’s the Fried Chicken Ramen with crispy garlic, pickled egg, and spicy miso, along with a side of their house-made kimchi. It is my comfort dish on a cold evening; it’s so good. What 805-area ingredient has contributed the most to the elevation of your culinary creations? My favorite ingredient right now is definitely Meyer lemons from our property. We also have beehives on the property that make our honey. It’s got flavors of rosemary and lavender.

At San Ysidro Ranch in Montecito, honey produced by on-site beehives and Meyer lemons grown on the grounds inspire chef Matt Johnson’s menu at Stonehouse restaurant. Hence, the Meyer Lemon Tart (above).

EXECUTIVE CHEF RICHARD PFAFF

BEEHIVE: ISTOCK.COM/GRAFISSIMO; PFAFF: AURORA GARCIA; HALIBUT DISH: SHARON BREDA

Lido, Dolphin Bay Resort & Spa, Pismo Beach thedolphinbay.com What’s trending on the 805 restaurant scene right now? Not just in the 805 but countrywide, diners have moved to either a plant-based diet or have chosen to omit gluten and carbs from their diets. We here at Lido make an effort to accommodate diners with a host of different diets. Recently we released a house-made vegan burger consisting of edamame, shitake mushrooms, garbanzo beans, and hominy, which is very popular. We also appeal to gluten-free diners who frequent our resort. I am most proud of this, considering 80 percent of our menu is gluten-free or has the option to be prepared that way, everything

from our crab cakes and French fries all the way to our garbanzo bean flour– breaded fritto misto appetizer. What is your current go-to dish by another chef? Oh, hands down the pork belly and abalone dish by chef Brian Collins at Ember [emberwoodfire. com] in Arroyo Grande. I usually am off on Mondays when they are closed, but every time I visit Ember that is my go-to dish! What other 805-area chef is doing particularly creative, interesting things with food? Nicola Allegretta at Mistura [misturarestaurants.com] in San Luis Obispo. Mistura stands out because of the lack of Peruvian food represented here in the 805. With fun, eclectic flavors and beautiful presentation, it’s just a fun and interesting place all around.

Chef Richard Pfaff of Lido at Pismo Beach’s Dolphin Bay Resort & Spa finds chef Nicola Allegretta’s Peruvian fare at Mistura in San Luis Obispo fun, flavorful, and beautiful. His Halibut Tiradito (right) is a shining example.

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EXECUTIVE CHEF TRAVIS WATSON

Of your latest dishes, which is your favorite? My favorite dish on the Blackbird menu right now is our Prime New York Steak. It is a grass-fed, all-natural product that is aged for at least 33 days. It’s so tender and delicious by itself, but we accompany it with heirloom carrot variations, caramelized cipollini onions, chimichurri, and a smoked–blue cheese bread pudding. The preparation is beautiful and over-the-top delicious! What is your current go-to dish by another chef? The buttermilk fried quail from chef Jason Paluska at The Lark [thelarksb.com] in Santa Barbara. It is spectacular, and I love that he took such a classic approach to a great ingredient.

Chef Travis Watson of Blackbird at Santa Barbara’s Hotel Californian hankers for chef Jason Paluska’s buttermilk fried quail nearby at The Lark.

EXECUTIVE CHEF MICHAEL PATRIA

Four Seasons Resort The Biltmore Santa Barbara fourseasons.com/ santabarbara Of your latest dishes, which is your favorite? We just introduced a new dish to the Bella Vista menu which is, to me, Santa Barbara on a plate! Santa Barbara Uni with cauliflower panna cotta, smoked crême fraîche, trout roe, finger lime, and sea grass. This dish is not only absolutely gorgeous but also packed with flavor. What are your current go-to dishes by other chefs? In Santa Barbara, The Tia Juana [spanish octopus and wild white shrimp] tacos at Corazon Cocina [corazoncocinasb.com] from chef Ramon Velazquez. I crave these

What 805-area ingredient has contributed the most to the elevation of your culinary creations? One of the best things about living and cooking in Santa Barbara is the access to great seafood. Right now we are getting the best spiny lobsters I can remember. At Hotel Californian we have great relationships within our local fishing community and are able to get fresh lobsters right off the boat. It doesn’t get any fresher than that! Forging those partnerships means that Hotel Californian will always be able to source the best product in the area. I have such respect for the fishermen and farmers who are passionate about sustainability and being stewards of our natural resources.

weekly! The Ceviche Verde at Santo Mezcal Restaurante [santomezcalsb.com] from executive chef Ricardo Garcia. The Tri Tip at Barbareño [barbareno. com] by executive chef Julian Martinez is seriously one of the most tender and flavorful pieces of meat in town. Of course I am pretty new to town, so I’m still exploring. What other 805-area chef is doing particularly creative, interesting things with food? I would have to say chef Yoichi Kawabata from Yoichi’s [yoichis. com] in Santa Barbara. The kaiseki is steeped in tradition but packed full of creativity. His attention to detail is amazing. And his use of micro-seasonal Japanese ingredients is inspirational. What 805-area ingredient has contributed the most to the elevation of your culinary creations? The amazingly fresh local seafood. Coming from Atlanta, which is minimally three to four hours from the ocean, I find it pretty fantastic being able to work with seafood that is literally only a couple hours out of the water.

“Santa Barbara on a plate” is what chef Michael Patria calls Santa Barbara Uni and cauliflower panna cotta (left), his newest pride and joy made from fresh local sea urchin (right) at Bella Vista at Four Seasons Resort The Biltmore Santa Barbara.

WATSON: JACQUELINE PILAR PHOTOGRAPHY; QUAIL DISH: ALI BECK PHOTOGRAPHY; PATRIA: STEPHANIE DAY; SEA URCHIN: GARY MOSS; UNI DISH: FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA

Blackbird, Hotel Californian, Santa Barbara hotelcalifornian.com

EXECUTIVE CHEF JOSE FERNANDEZ Four Seasons Hotel Westlake Village fourseasons.com/ westlakevillage

What’s trending on the 805 restaurant scene right now? What I see now is more attention to flavors, how you can take the best avocado, the best cabbage, or the best carrot to the next level. Of your latest dishes, which is your favorite? Our whole California avocado with Santa Barbara pistachios and seaweed. I think this dish really symbolizes what our restaurant, the region, and the farmers are all about: putting vegetables on the front seat of the plate. The dish has such an interesting story, it is so simple yet so complex and delicious, especially in peak seasons when we get the avocados from Apricot Lane Farms [apricotlanefarms.com].

Four Seasons Hotel Westlake Village chef Jose Fernandez applauds Moody Rooster chef Collin Crannell’s creativity with seasonal ingredients, like the blistered tomatoes and opal and green basil he scatters over his Crispy Gnocchi. Fernandez also celebrates the plethora of local pickings in his own dishes, including Coin & Candor’s Smashed Avocado Toast (above, left).

What is your current go-to dish by another chef? Lately I have been in Tyger Tyger [tygertygersb.com] in Santa Barbara more than once. I love what Daniel Palaima has done in that space—best Crispy Chicken Wings and Crispy Brussels Sprouts.

FERNANDEZ: N . LAYMAN; DISHES: GARY MOSS

What other 805-area chef is doing particularly creative, interesting things with food? Collin Crannell from Moody Roster [moodyroosterwlv. com] in Westlake Village is super creative in the way he prepares the dishes and incorporates seasonal ingredients into the mix. What 805-area ingredient has contributed the most to the elevation of your culinary creations? From this particular area, so many: fresh avocados, strawberries, Santa Barbara spot prawns, pistachios, citrus, and the list continues.

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Westlake Village Inn chef Lisa Biondi enjoys the seafood and vegetable– focused Spanish food of chef Peter Lee at Santa Barbara’s Loquita, such as the Spanish octopus with black garlic aioli, potato, and pickled red onion (right).

EXECUTIVE CHEF LISA BIONDI Westlake Village Inn westlakevillageinn.com

What’s trending on the 805 restaurant scene right now? Trending in the 805 and the restaurant scene in general are regional foods that highlight a specific cuisine and serving more vegetable-centered items. Of your latest dishes, which are your favorites? Mediterraneo’s Roasted Cauliflower Bagna Cauda, which is roasted and bathed with a garlic anchovy sauce that has such umami-rich flavors. Salatim, because it offers a different, healthy way to start your meal with vegetables that are marinated and turned into dips and spreads, and our grilled Whole Branzino. What other 805-area chef is doing particularly creative, interesting things with food? Executive chef Peter Lee at Loquita [loquitasb.com] in Santa Barbara is doing fantastic fresh Spanish small plates with a lot of seafood and vegetables.

EXECUTIVE CHEF JUSTIN PICARD

Of your latest dishes, which is your favorite? An example of old made new is the Burgundy Braised Boneless Beef Short Ribs. I have rejuvenated and improved a perennial favorite. These were on the menu the entire five years [I was] at Roberts Restaurant & Wine Bar [now closed]. It’s like reuniting with an old friend, old faithful. It starts off right, using prime grade steak, heavily marbled and thick-cut, lots of fresh herbs picked right here on the Allegretto property, fistfuls of toasted spices, gallons of burgundy, and three hours of slow cooking—and that’s just the beginning. Brian Terrizzi and his crew at Etto [ettopastificio.com] pasta help to take this dish to the next level with their great pappardelle noodles, which I get fresh every few days. A luxurious sherry cream sauce with oak-roasted oyster and cremini mushrooms coats everything. Rustic, rough-chopped parsley, lemon, and green onion gremolata brighten the palate. The surprise for this dish, which I discovered while snacking in the kitchen late one night, is that the carrots used in the braising of the beef become so delicious. They get their own groove on and just melt in your mouth, so yes, they go on the dish, too. What is your current go-to dish by another chef? Larb ga—Thai chicken salad— is my perennial favorite morning, noon, and night. Extra fish sauce, extra lime, extra cilantro, and brown rice. In Paso Robles, Basil Thai [805-238-9945] and Thai Classic [805-226-9032] always hook me up. What 805-area ingredients have contributed the most to the elevation of your culinary creations? Tomatoes! Paso Robles tomatoes are the best I’ve ever had. Vanessa Harris from Heart of Paso Produce [heartofpasoproduce.com] and Zina Engel of Loo Loo Farms [looloofarms.com] have blessed me with an unlimited abundance of simply amazing fruit, when the season happens. Harris had plus or minus 180 tomato varieties growing. That means they start early and stay late in the season, and the diversity of color and flavor is mind-blowing. Also plum-basil balsamic vinegar and extra-virgin olive oil from Chaparral Gardens [chaparralgardens.com] in Atascadero, sea salt, basil, real mozzarella di bufala, and pink peppercorns.

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Chef Justin Picard of Allegretto Vineyard Resort in Paso Robles praises the fresh wares of local pasta company Etto Pastificio and marvels at the wine country’s tomatoes.

OCTOPUS DISH: ROB STARK PHOTOGRAPHY; PICARD: CHUCK PLACE; PASTA: SALVATORE LaCASTO; TOMATOES: ISTOCK.COM/VALENTIN RUSSANOV

Allegretto Vineyard Resort, Paso Robles allegrettoresort.com

CHEF DE CUISINE ANDREW FOSKEY

Olivella at Ojai Valley Inn ojaivalleyinn.com

What’s trending on the 805 restaurant scene right now? Simplicity. Looking around at what other chefs and restaurants are doing throughout Ventura County, I feel they all kind of echo this philosophy of simplicity, and that food doesn’t need to be so far out of the box. It should just taste delicious and make diners feel warm and satisfied. Of your latest dishes, which is your favorite? I do have a soft spot for our pan-roasted lamb loin. Beside the fact that it tastes yummy, what makes this dish special is the skill and patience required to execute it consistently. It all starts with the sauce, making a proper lamb jus, simmering it down with marsala, roasted lemons, aromatics, and proper seasoning. The sauce must be just right, balanced between sweet and savory, playing off the flavors of ground espresso seasoning on the lamb loin. Every component on the plate must be done with 100 percent thought and focus, from beginning to end. The

FOSKEY: COURTESY OF OJAI VALLEY INN; LAMB DISH: GARY MOSS

Of the menu items he has developed most recently, chef Andrew Foskey of Ojai Valley Inn’s Olivella says he favors his pan-roasted lamb loin served with a marsala lamb jus.

result showcases balanced flavors in what I would consider a very simple and restrained dish. What is your current go-to dish by another chef? The Lamb Korma at The Taj Cafe [thetajcafeventura.com] in downtown Ventura is without a doubt my go-to dish. It is just simply delicious! What other 805-area chef is doing particularly creative, interesting things with food? What Ted and Yong Kim of Seoul Sausage Co. [seoulsausage.com] are doing at The Annex in the Collection at RiverPark in Oxnard is some of the most thoughtful and creative food in the county. It is flat‑out soul-satisfying and delicious. What 805-area ingredient has contributed the most to the elevation of your culinary creations? The largest contribution that the local farming community has provided us at Olivella is the bounty of fruits that are being showcased year-round. Whether it’s persimmons, pixies, lemons, limes, strawberries, or melons, they all give us an opportunity to elevate our food and add unique flavors and textures. 

Taste FOOD / WINE / DINING OUT

Fired Up ONCE A REGIONAL SPECIALTY, NASHVILLE-STYLE HOT CHICKEN IS TRENDING FAR BEYOND THE TENNESSEE BORDER. HERE, THREE LOCAL CHEFS BRING 805 STYLE TO MUSIC CITY’S SIGNATURE DISH.

By Jaime Lewis

ike so many foodways, Nashville-style hot chicken developed out of necessity—in this case, a necessity for revenge. Legend has it that in the 1930s, Nashville ladies’ man Thornton Prince spent a night carousing and philandering and came home late to his steady girlfriend. She spoke nothing of it and instead expressed her scorn by secretly preparing painfully spicy-hot fried chicken for Prince’s breakfast. But he didn’t writhe in agony as she had hoped. In fact, Prince foiled her plan by requesting a second helping. And in that moment, Nashville-style hot chicken was born. First served at Prince’s Hot Chicken in Nashville, the dish was replicated by eateries across the city. Ninety years later, Nashville-style hot chicken can be found in cities all over the country, including on the Central Coast. You need not be a jealous lover to make Nashville-style hot chicken. You needn’t even be a carnivore to enjoy the flavors. (See the recipe below for Nashville-style Hot Cauliflower and Waffles by Eric BosRau executive chef of Finney’s Crafthouse in Westlake Village, Ventura, Santa Barbara, and San Luis Obispo.) You just have to be able to stand the heat. Here, three Central Coast chefs share recipes for their own riffs on the Music City classic.

NASHVILLE HOT CAULIFLOWER AND WAFFLES This sweet-and-savory dish is a vegetarian alternative to the beloved Nashville Hot Chicken Sliders at Finney’s Crafthouse (finneyscrafthouse.com) locations. “It’s got that deep Nashville-style slow burn,” says executive chef Eric BosRau. He recommends preparing the waffles just before assembling the dish, using the waffle recipe of your choice. “If you have a deep fryer, you’re going to get the most consistent results,” BosRau says, “but an air fryer works just fine, too.” If you have neither, roasting the cauliflower in a low-heat oven also gets the job done. Wearing gloves is recommended when tossing cauliflower in the hot sauce. Serves 4 PICKLED ONIONS ½ cup granulated sugar 1½ cups red wine vinegar 1 small bay leaf 1 teaspoon kosher salt ⅛ teaspoon ground black pepper

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1 pound red onions, peeled and julienned CHILE MAPLE BUTTER 1½ cups maple syrup 1 tablespoon plus 1 teaspoon sriracha 1 tablespoon Fresno chiles, seeded and julienned 1 cup cold unsalted butter, cubed NASHVILLE HOT SAUCE ½ cup olive oil 3 tablespoons brown sugar ¾ cup hot sauce 1 tablespoon plus 1 teaspoon gochujang paste 1 tablespoon sambal 1 tablespoon plus 1 teaspoon blackened spice 2¼ teaspoons cayenne pepper 2¼ teaspoons ancho chili powder 1 teaspoon kosher salt ¾ cup cold unsalted butter, cubed ½ teaspoon xanthan gum ¼ teaspoon guar gum

GLUTEN-FREE FLOUR BLEND 1 tablespoon kosher salt 1 tablespoon smoked paprika 1 teaspoon chili powder 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon dried thyme 1 cup cornstarch 1 cup rice flour 1 cup garbanzo flour FRIED CAULIFLOWER BATTER ½ cup water ¾ cup buttermilk 1 cup gluten-free flour blend ROASTED CAULIFLOWER 1½ pounds cauliflower florets (roughly 1 head) 1 tablespoon olive oil (plus more for greasing) 2 teaspoons kosher salt ⅛ teaspoon ground black pepper >

GARY MOSS

Finney’s Crafthouse executive chef Eric BosRau’s Nashville Hot Cauliflower and Waffles dish delivers the spicy flavor of his Nashville Hot Chicken Sliders without the bird.

Taste Food

WAFFLES Batter of choice to make 4 waffles GARNISH Chives or parsley, chopped, or green onions, shaved To make pickled onions: In a large pot over medium heat, combine sugar, red wine vinegar, bay leaf, salt, and pepper. Simmer 3 to 5 minutes, until sugar is thoroughly dissolved. Remove from heat and allow to cool for 5 minutes. Place onions in a large stainless-steel bowl. Pour vinegar mixture over onions and stir to combine thoroughly. Let rest, tossing once after 10 minutes and again after 10 more minutes. Set aside for 2 hours to cool to room temperature. To make Chile Maple Butter: In a small pot set over medium heat, combine syrup, sriracha, and chiles. Simmer for 5 minutes. Remove pot from heat and cool for 5 minutes. Transfer syrup mixture to the bowl of a blender and add butter. Blend on low until thoroughly combined. Return to pot and set aside to cool mixture to room temperature. (Leftover Chile Maple Butter can be stored in the refrigerator in an airtight container. Mix well before use.) To make Nashville Hot Sauce: In a large pot combine oil, brown sugar, hot sauce, gochujang paste, sambal, and spices. Heat over medium-low to bring sauce to a simmer, stirring constantly for 5 minutes. Remove from heat, and let cool for 5 minutes. In the bowl of a blender, blend together butter and gochujang mixture until fully combined. In a small ramekin, mix together xanthan gum and guar gum. Add mixture to bowl while blending. Continue blending on low speed for 1 minute until ingredients are thoroughly incorporated. Return sauce to large pot to cool to room temperature. (Leftover sauce can be refrigerated in an airtight container.) To make gluten-free flour blend: In the bowl of a blender, combine kosher salt, smoked paprika, chili powder, onion powder, garlic powder, and thyme. Blend into a fine powder. Pour powder into a large stainlesssteel bowl, add remaining ingredients, and whisk to mix together thoroughly. Set aside. (Leftover flour blend can be stored in an airtight container.) To make fried cauliflower batter: In the bowl of a blender, combine water and buttermilk. Blend on low speed and slowly add 1 cup gluten-free flour blend until liquid is a thick slurry. Set aside. To roast cauliflower: Preheat oven to 300°F. Oil a sheet pan and set it aside along with a cooling rack. In a stainless-steel bowl,

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toss cauliflower florets with oil, salt, and pepper. Spread florets on prepared sheet pan. Roast for 12 to 15 minutes. Remove from oven and cool to room temperature on cooling rack. To make waffles: Shortly before assembling the dish, prepare batter of choice and use a Belgian mini waffle iron (or any waffle iron) to make 4 waffles. Transfer each waffle to a platter and cover with aluminum foil to keep warm. To make fried cauliflower: Preheat an air fryer or traditional oven to 425°F. If using an oven, place a baking rack in a sheet pan. Warm Chile Maple Butter over low heat, mixing it thoroughly. Set out three shallow stainless-steel bowls. Place remaining flour blend into the first bowl, pour batter into the second bowl, and measure 4 ounces of room-temperature Nashville Hot Sauce into the third bowl. Dredge a handful of roasted cauliflower in flour blend, then coat in batter. Lay battered florets in air fryer basket or on baking rack over sheet pan. Air-fry or oven-fry battered cauliflower for 8 to 10 minutes or until golden brown. Remove from air fryer or oven and allow florets to cool slightly, then don gloves and toss florets in remaining Nashville Hot Sauce to completely and evenly coat. On each plate, ladle ½ cup of warm Chile Maple Butter and top with a waffle. Add pickled red onions, then cauliflower. Garnish with chopped chives, parsley, or shaved green onions.

HOT NASHVILLE CHICKEN TACOS This mash-up dish from chef Conrad Gonzales of the Cisko Kid food truck (instagram.com/ ciskokideatery) in Los Alamos fuses the flavors of Nashville with those of Mexico. Customers will find this unusual taco featured as a special. While Gonzales takes justifiable pride in serving 100 percent handmade tortillas, he says store-bought varieties will work, too, but recommends getting the highest quality. When frying the chicken, “Don’t let the oil get too hot,” he says, recommending use of a thermometer to measure the oil temperature. He also suggests adding more cayenne, “if you prefer it super-hot.” Makes 4 tacos FRIED CHICKEN 16 ounces buttermilk 2 tablespoons vinegar-based hot sauce 1 four-ounce boneless and skinless chicken thigh, cut into 4 strips 2 cups flour 1 pinch each salt and pepper 2 cups frying oil (peanut or canola)

LATHER SAUCE 1 pound unsalted butter 6 tablespoons cayenne pepper 1 tablespoon smoked paprika 1 tablespoon chili powder 1 tablespoon granulated garlic 1 tablespoon ancho chili powder 1 tablespoon chipotle powder 1 teaspoon oregano flakes SLAW 3 cups mayonnaise ½ cup apple cider vinegar ½ cup brown sugar 1 teaspoon celery seeds 2 teaspoons smoked paprika 2 teaspoons domestic paprika Salt and pepper, to taste 1 carrot, peeled and finely shredded ½ jicama, peeled and finely shredded 3 ninja radishes or regular radishes, thinly sliced TORTILLAS 8 five-inch corn tortillas, preferably homemade GARNISH Pickled jalapeños Fresh cilantro sprigs To prepare chicken for frying: In a large bowl, whisk together buttermilk and hot sauce. Add chicken strips to buttermilk mixture and marinate for 2 to 4 hours. In another bowl whisk together flour, salt, and pepper. Set aside along with a plate near stovetop. To make Lather Sauce: In a saucepan or a microwave-safe bowl, melt butter. Add remaining ingredients and whisk together. Set sauce aside. To make fried chicken: Pour frying oil into a 12-inch cast-iron pan so oil is 2 inches deep. Heat on stove over medium-high until a meat or candy thermometer registers 350°F. While the oil is heating, pat dry marinated chicken strips. Dredge each strip in prepared flour mixture and shake off excess. Then dip strip into buttermilk mixture, letting excess drip back into the bowl, and dredge strip in flour mixture again before placing it on reserved plate. When oil reaches the desired temperature, place chicken strips in pan and fry 6 to 7 minutes on each side. Use a slotted spoon to transfer chicken strips to a cooling rack set over a baking sheet and brush them generously with Lather Sauce. To make slaw: In a small bowl, mix the first 7 ingredients thoroughly, then add carrot, jicama, and radishes. To assemble tacos: Heat tortillas in a skillet,

¼ red onion, peeled and shaved NASHVILLE HOT CHICKEN 1 cup buttermilk 4 cups seasoned flour (recipe follows) 2 skinless, boneless chicken thighs 3 cups canola or peanut oil 1 cup Nashville Hot Rub NASHVILLE HOT RUB ½ cup brown sugar ¼ cup paprika 1½ tablespoons cayenne pepper 1½ tablespoons garlic powder 1½ tablespoons onion powder 1 teaspoon black pepper ½ cup frying oil (from the pan used to fry the chicken) SANDWICH 2 brioche burger buns 3 ounces Kewpie mayonnaise 1 cup kale slaw 8 pickle slices (preferably homemade) 4 strips cooked bacon The Nasty Nashville Hot Thighs Chicken Sandwich at SLO Brew Rock is the hot topic during contributing writer Jaime Lewis’ 805 Living Eats podcast with executive chef Thomas Fundaro. Listen in at 805living.com.

and place two stacks of two tortillas on each plate. Add to each stack of tortillas one slice of fried chicken and a large spoonful of slaw, and garnish with pickled jalapeños and cilantro.

COURTESY OF SLO BREW ROCK

NASTY NASHVILLE HOT THIGHS CHICKEN SANDWICH To bring a bit more heft and heat to the average chicken sandwich, Thomas Fundaro, executive chef at SLO Brew Rock (slobrew. com) brewpub in San Luis Obispo, developed this dish, which he describes as “highly flavorful, beer-friendly, and delicious.” One detail that sets it apart is the tangle of kale slaw that provides a little crunch against the soft brioche bun. “It’s a simple slaw,” Fundaro says, that’s “good with pork belly sandwiches as well.” Another detail is Kewpie mayonnaise, a Japanese version of the condiment made with rice vinegar for a lighter flavor and creamier texture. (However, domestic mayo works, too, if you can’t find Kewpie.) “This is designed to be a spicy chicken sandwich,” Fundaro warns. “If you desire a less hot version, omit cayenne wherever you see it.”

He also recommends pairing the sandwich with your favorite SLO Brew beer. Makes 2 generous sandwiches SEASONED FLOUR 4 cups all-purpose flour 1 teaspoon dry mustard 1 teaspoon dry oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon coriander 1 pinch cayenne pepper (optional) KALE SLAW ¼ cup soy sauce ¼ cup lemon juice ¼ cup plus 2 tablespoons canola or vegetable oil Salt Pepper 2 cups kale chiffonade (sliced into thin ribbons)

To make seasoned flour: In a resealable bag or airtight container, combine all ingredients and shake to mix well. Set aside. To make kale slaw: In a small bowl, whisk together soy sauce, lemon juice, oil, and salt and pepper to taste. In a medium bowl, toss kale and onion with enough dressing to suit preferred texture and taste. To make Nashville Hot Chicken: Near the stove, set out two shallow dishes and a paper towel–lined plate. Pour buttermilk into one dish and seasoned flour into the other. Completely submerge each chicken thigh in buttermilk, then dredge it liberally in seasoned flour. In a shallow frying pan over high heat, bring oil to 350°F. Gently place dredged thighs in pan; reduce heat to medium and gently fry for 2 to 3 minutes on each side, until golden and crispy. Transfer to paper towel–lined plate to drain. To make Nashville Hot Rub: In a small mixing bowl, whisk together dry ingredients. Add ½ cup of oil used to fry chicken. Toss chicken thighs in mixture to coat thoroughly. It should be a loose paste that coats easily. Add more of frying oil if necessary to thin paste for better coating. To assemble sandwiches: Toast cut-sides of buns on a grill or griddle. On top and bottom of each bun, liberally apply Kewpie mayo, then add half of the kale slaw to the bottom of each bun. Nestle one chicken thigh into the kale slaw on each bun bottom. Add two strips of bacon, 4 pickle slices, and top of bun to each sandwich before serving.  MARCH 2020 / 805LIVING.COM

Taste Wine By Alex Ward

Central Coast Spirit

n the mid 1860s, Colonel William Welles Hollister established Glen Annie Ranch in the Goleta Valley, cultivating the land into a model of ornamental horticulture and a vivid demonstration of the Central Coast’s fertile soil and nourishing climate. One hundred and fifty years later, his great-great-grandson, Clinton Kyle Hollister, is sourcing botanicals from the same region for a line of extraordinary vermouths. With his wife, Ashley, and winemaker Carl Sutton, the contemporary Hollister has launched T.W. Hollister & Co. (twhollister.co), producing exquisitely crafted vermouths that draw upon the area’s agriculture and the Hollister family heritage. “My family patriarch, the Colonel, was a farmer first and foremost,” Hollister recounts. “He imported all these exotic citrus and herbs to seed his Glen Annie Ranch. I couldn’t think of a better product to give him a shoutout and a nice little homage.” The company’s dry and red vermouths ($37 each) begin with a base of California white wine fortified with a neutral brandy. Locally grown aromatic herbs (including ones >

MARCH 2020 / 805LIVING.COM

COURTESY OF T.W. HOLLISTER & CO.

LOCAL INGREDIENTS STAR IN T.W. HOLLISTER & CO.’S LINE OF TOP-SHELF VERMOUTHS.

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Taste Wine

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you’re looking at a lot of the vermouths that have been around for a long time, they’re designed more toward mixology, and that’s where that extra sweetness comes in. Ours mix fine, but they’re also great to have with just a couple of ice cubes and a spritz.” Indeed, the brand’s dry vermouth makes for a wonderfully easy drinker, featuring prominent notes of chamomile and citrus that lead to a grassy, straw finish. Poured over ice and topped with a splash of mineral water, it’s an ideal summer sipper that pairs beautifully with salty dishes. Meanwhile, T.W. Hollister’s red vermouth drinks complex, with flavors of blood orange and caramel running alongside the pleasing herbal bitterness of wormwood. It’s a perfect aperitif, served straight or on the rocks with gin and Campari as an elevated Negroni. “The bitter does something important,” Sutton explains. “It stimulates salivary glands, the back of your palate, and gets your gastric juices

More Vermouth in the Vicinity Margerum Wine Company

(margerumwines.com; $25) in Santa Barbara offers a viognier-based dry vermouth, fortified with neutral grape spirits and barrel-aged for three years. Buellton’s Martellotto Winery

(martellotto.com; $20) has released a small batch of off-dry white vermouth with a base of late-harvest sauvignon blanc from Happy Canyon. In Los Olivos, Barbieri Wine Company (barbieriwines.com) is working on a small batch of rosé vermouth with a target release in late spring. Crafted as a sweeter Italian-style vermouth, Barbieri’s offering will include up to 20 different botanicals.

COURTESY OF T.W. HOLLISTER & CO.

foraged on the storied Hollister family homestead along the Gaviota Coast) are steeped in the mixture, resulting in vermouths that are imminently drinkable and markedly distinguishable from their mass-produced counterparts. “There’s nothing else like this on the market right now,” says Sutton. “There’s some European stuff that’s in a similar price point but [ours] don’t taste like those either. So people who are trying ours, if they’re coming back to it, it’s because the product is unique.” In contrast to some of the more sugary products on the market, T.W. Hollister & Co. vermouths are lightly sweetened with sage blossom honey, allowing for a welcome nuance that places the botanicals center stage. Macerating the added ingredients, rather than boiling and infusing them, preserves the vermouth’s brighter notes and subtle bitterness without necessitating added sugar. “The level of sweetness allows all of the flavors to come through, it doesn’t mute them,” says Sutton, “And when

going. That gets your appetite going.” Hollister and Sutton recognize that some folks may regard vermouth as an unfashionable relic of another era, associating the drink with dusty bottles of poorly stored stuff that lost the battle with microbial spoilage long ago. Local pop-up events and wine tasting festivals have afforded T.W. Hollister the opportunity to reach reticent consumers and challenge such misconceptions. “Nine times out of 10, they taste our products,” Hollister recalls, “and they’re like, wow, this is delicious. I didn’t know it could be like this.” Sutton and the Hollisters have enjoyed remarkably quick success (the company’s first bottling sold out in an instant) and continue to experiment with new flavors, tapping local farms like Goleta’s Fairview Gardens for distinctive regional ingredients such as kaffir lime leaves and pomegranates. Potential future additions to the product line include a rosé vermouth as well as a canned, ready-to-drink spritz. “This whole process is R & D,” says Hollister. “Carl’s workstation now is just bottles everywhere, different tinctures or macerations going, it’s all very interesting. One of the things I enjoy most is watching this guy create crazy stuff. It’s a very fluid process.” “The only rigid thing,” Sutton adds with a laugh, “is taking notes.” 

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Taste Dining Out By Nancy Ransohoff Photographs by Gary Moss

Taco Trail A THREE-MILE STRETCH OF VENTURA EATERIES SHOWCASES THE CUISINE OF MEXICO.

he word authentic may get tossed about a lot, but it’s the perfect descriptor for the cuisine of the Ventura Taco District. The stretch of Ventura Avenue also known as the Ventura Taco Trail is dotted with 14 longtime Mexican food destinations including two mobile concession stands. Whether they’re full-service restaurants or walk-up windows, these budget-friendly dining options are family-owned and -operated, serving tried-and-true tacos and other Mexican specialties with friendly service and no pretense. The kernel of the idea to spotlight the district for its cuisine came from Gerardo Gallegos, a smallbusiness owner who also runs the nonprofit Restore Ventura, which assists families in need. Gallegos grew up on Ventura Avenue. “Back then, it was a place that people were told to avoid,” he says. “I wanted to share the avenue in a different light and give people a reason to come here to the oldest part of town.” The idea caught on and now hungry locals and visitors who come to get their taco fix are discovering this walkable, diverse, and welcoming community. The trail extends about three miles, from Johnny’s Mexican Food (176 N. Ventura Ave.) to Maggie’s on the Avenue (4200 N. Ventura Ave.), but most eateries are clustered within a one-mile stretch that can be explored on foot or on a bicycle. Many of the eateries have become known for specific items on their extensive menus. These specialties include the tacos al pastor at El Paraiso Bar & Grill (371 N. Ventura Ave.), El Asadero (920 N. Ventura Ave.), and >

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Shrimp cocktails (below) are a popular item on the large menu surrounding the order window at Lalo’s (above).

A mainstay in the community with a 59-year history, Johnny’s Mexican Food (above) lies at the southernmost end of the Taco Trail. A staple menu item, The Original (below) is a shredded beef and cheese burrito.

At Taqueria Tepatitlan, elements of the decor such as a piñata and Dia de Los Muertos artwork (above) reflect Mexican culture and the café’s convival atmosphere. Owner Juan Gonzales (top, center) dishes up specials as well as enduring favorites like fish tacos (top, left). MARCH 2020 / 805LIVING.COM

Taste Dining Out Taqueria Cuernavaca (1117 N. Ventura Ave.). Johnny’s Mexican Food (176 N. Ventura Ave.), which has been in business in its current location for 59 years, is known for The Original, a burrito filled with shredded-beef and cheese. Owner Cristobal Patino notes that in addition to their devoted local following, “We get visitors who come in every time they’re in town.” Other menu items of note on the trail include the popular Taqueria Ventura Doña Raquel owner Maricela Alvarez starts serving her fresh shrimp cocktails at Lalo’s (1580 corn tortillas and other made-from-scratch N. Ventura Ave.) and El Jarocho Mexican specialties every day at 5 a.m. Seafood (819 N. Ventura Ave.). El Taco de Jerez (805-248-8417), the red food trailer parked on the corner of Ventura Avenue and Simpson Street on Tuesday through Sunday evenings, serves up an off-the-menu item called the quesarito, a quesadilla-burrito hybrid, to in-the-know diners. Also on the avenue in the evenings, the Tacos El Nene trailer (805-815-2652) offers classics like tacos filled with beef cabeza (head) and lengua (tongue). Offerings are often a tasty reflection of the owners’ roots and serve as a means to share their heritage with the community. “A lot of the owners are from various parts of Mexico,” says Gallegos, “so the restaurants have different versions of the same dish.” “I’m from Michoacán,” says Maricela Alvarez, owner of Taqueria Ventura Doña Raquel (1001 N. Ventura Ave.), “my husband is from Jalisco, and these are recipes that we grew up with. We make our own fresh corn tortillas and cook everything from scratch.” And they start early. Open at 5 a.m. every day, the taqueria accommodates early bird workers who order a breakfast burrito and lunch to go. Some of the eateries are in unexpected locations, such as Angie’s Deli and Mexican Food (1285 N. Ventura Ave.), a walk-up window tucked on the side of Red Barn Liquor, where the fresh breakfast burritos change every day. A counter at Red Barn Market (995 N. Ventura Ave.) serves carnitas burritos, house-made flan, and barbecued tri-tip on weekends, and 4Way Meat Market (724 N. Ventura Ave.) offers tacos and burritos to go. Friendly, personal service is part of the experience. Servers often know a local customer’s order before the patron gets to the counter or table. “I’ve seen generations of customers,” says Juan Gonzalez, longtime owner of Taqueria Tepatitlan (taqueriatepatitlan.com). “They came in as babies and now they’re coming in with their own kids. About 80 percent of our customers are regulars,” he says, noting that many of them work nearby at City Hall, the Ventura Unified School District, or Patagonia. They come for menu constants, such as fish tacos and chile relleno, as well as for specials, like chicken mole. For a self-guided tour, taco seekers can stop by the Ventura Visitors Center at 101 South California Street or consult visitventuraca.com for a map and list of food venues and their specialties (information is also available at Instagram: taco_district). Gallegos provides two-hour tours on foot or bicycle for groups of 10 or more, during which he shares the area’s history and leads the way to its colorful murals and, of course, its tacos. 

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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 showcases the cuisine of executive chef Justin Picard, a veteran of kitchens in San Francisco and Aspen who has made two guest appearances at the James Beard House in New York. Look for local, seasonal ingredients (some grown on site) in his pastas, salads, flatbreads, 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.

THE CHASE RESTAURANT AND LOUNGE 1012 State St. Santa Barbara, 805-965-4351 chasebarandgrill.com Italian; Entrées $16–$44

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. BELLA VISTA RESTAURANT IN FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA 1260 Channel Drive Santa Barbara, 805-969-2261 fourseasons.com/santabarbara/dining Californian and Italian Entrées $19–45; Sunday Brunch $85 per person Great Views

Named for its sweeping views of lawn, ocean, and sky, Bella Vista has an Italian bent featuring local fish and organic farmers’ market produce, handmade pastas, and herbs from the chef’s garden in dishes such as Tajarin Carbonara di Mare, and jidori chicken with farrotto and smoked corn. Specials include tableside service of spaghetti with caciocavallo cheese and Tellicherry pepper. At the adjacent Ty Lounge, an extensive menu of Spanish tapas echoes the Haciendastyle decor featuring a fireplace, an ocean-view terrace, and hand-painted walls and ceilings. The wine list offers local and international labels. Happy hour Mondays through Thursdays from 4 p.m. to 6 p.m. includes specials on featured tapas ($5 to $9), draught beer and wine on tap ($4 to $6), and select cocktails ($7).

BELMOND EL ENCANTO 800 Alvarado Place Santa Barbara, 805-845-5800 belmond.com/el-encanto-santa-barbara Entrées $28–$48 Great Views, Romantic

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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 or in the elegant dining room and linger over artfully presented California coastal cuisine crafted by executive chef Johan Denizot. Local ingredients shine, including herbs from the chef’s garden and cheese made from the milk of Ellie, the resort’s cow. The seasonal menu features appetizers such as halibut sashimi and mains like king crab leg in lobster-chili broth and classic New York steak with a choice of sides. The wine list includes Santa Barbara County gems and globetrotting labels. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea (reservations highly recommended) is served Monday through Saturday. In-the-know locals and hotel guests take in the sunset, cocktail in hand, on the terrace.

CAFÉ ZACK 1095 E. Thompson Blvd. Ventura, 805-643-9445 cafezack.com Global; Entrées $20–$34

It’s appropriate that this hidden gem is set in a charming renovated house, since owner Hector Gomez has been making customers feel at home for the past 20 years. Gracious service and impeccably executed dishes keep loyal followers coming back for lunch and dinner. For the evening meal, chef Salome Cervantes offers classic dishes with global influences, such as Tellicherry peppercorn¬–encrusted Choice Beef Filet Mignon and Slow Roasted Boar Shank in a rich demiglace. Fresh locally sourced fish, pastas, and salads round out the menu along with house-made desserts including crème brûlée. Lunchtime offerings include soups, pastas, and salads like Zack’s Tostada, which comes with a choice of grilled shrimp, chicken, or vegetables. The wine list highlights local bottlings.

Romantic With the cozy upscale ambience of an old-fashioned supper club, The Chase Restaurant and Lounge has offered enduring Italian favorites along with American steaks, chops, and seafood, since 1979, proving that the classics never lose their appeal. Sparkling garlands of tiny white lights, white tablecloths, a marble-inlaid bar, tip-top service, and Frank Sinatra in the background set the scene for traditional, satisfying meals.

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

Three dining concepts at this resort offer a variety of options. At Coin & Candor, a breakfast, lunch, and dinner brasserie, chef Jose Fernandez combines thoughtfully sourced local ingredients with woodfired cooking techniques. 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. Fernandez provides accompaniments in a seasonally driven lightbite menu. For a sip of joe, Stir coffee bar, located off the lobby, is open daily from 6 a.m., offering a graband-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

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.

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.

LUCKY’S 1279 Coast Village Road Montecito, 805-565-7540 luckys-steakhouse.com Steak House; Entrées $16–$69

Saturday & Sunday Brunch Black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls of this upscale steak house in Montecito. 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.

UPDATE 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 house-made 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.

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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 MARCH 2020 / 805LIVING.COM

Where to Eat Now 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.

NEW OKU 29 E. Cabrillo Blvd. Santa Barbara, 805-690-1650 okusantabarbara.com Asian Fusion; Entrées $16–$38

This sleek, contemporary Asian spot across from the beach boasts spectacular ocean and Stearns Wharf views and a lively atmosphere. The first-floor dining room is anchored by a cocktail bar on one side and sushi bar on the other, with an outdoor patio. Upstairs, a dining room with a cocktail bar opens to a roomy patio with an outdoor fireplace and sofas. Menu favorites include Wagyu steak, Miso Yuzu Black Cod, and Crispy Korean Cauliflower. Sip craft cocktails, local draft beer, sake, or a selection from the well-curated wine list spotlighting Santa Barbara County wineries. The restaurant is open daily for lunch, dinner, and happy hour.

NEW PACIFIC BY NORU 394 E. Main Street, 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

Poised to open in Paso Robles, Paso Market Walk (pasomarketwalk.com) is a public market–style destination. Look for restaurants Finca and Ash, along with small-scale family-owned purveyors including Hog Canyon Brewing Company, Momotaro Ramen, Joebella Coffee Roasters, Leo Leo Gelato, The Poisoned Apple Cider & Craft Tavern, The Juice Box Paso, The Donut Box Paso, Just Baked Cake Studio & Bakery, Paso Robles Wine Merchant, and The Vreamery plantbased and dairy-free fare vendor. 96

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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 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 grass-fed Watkins Ranch beef fillet. Local and international wines and traditional handcrafted signature cocktails are also offered. Malibu Farm at Miramar, the first California resort outpost of Helene Henderson’s well-regarded farm-to-table restaurant, offers breakfast, lunch, dinner, and weekend brunch in a refined yet relaxed setting. Standout dishes include mini Swedish crepe-style pancakes for breakfast, coconut and avocado striped bass ceviche for lunch, and crispy baked whole fish tacos for dinner. Beverages on the menu range from juices to specialty cocktails. At dinner, guests can dine family-style with shared plates such as a roasted Rocky Canyon half chicken.

UPDATE 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 barrel-aged 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.

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, vanilla-spiced 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.

UPDATE 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.

ZIN BISTRO AMERICANA 32131 Lindero Canyon Rd., Suite 111 Westlake Village, 818-865-0095 zinwestlake.com Eclectic; Entrées $15–$42 Great View, Romantic

The fire pit on the patio and the view of the lake make this quite a romantic spot for dinner. Begin by nibbling on oysters, or a seafood cocktail, or a cheese and charcuterie plate. Main courses have influences from France and England. Farfalle pasta is tossed with roasted salmon and caviar, and at lunchtime, a British steak and ale stew over mashed potatoes. A long list of main-course salads includes tuna Niçoise with seared ahi, mixed greens, caper berries, and potatoes. Happy hour is from 4 p.m. to 7 p.m., Monday though Friday.

Foodie

Cuisine that shines regardless of decor, service, ambience, or even views. 101 NORTH EATERY & BAR 30760 Russell Ranch Rd., 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, house-made tagliolini pasta with Selva prawns, and wood-fired, 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.

BIBI JI 734 State Street 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.”

BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 bobswellbread.com European; Pastries and Breads $1.50–$20, Entrées $7–$13

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. Graband-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.

EMBER RESTAURANT 1200 E. Grand Ave. Arroyo Grande, 805-474-7700 emberwoodfire.com California-Mediterranean; Small Plates $10–$17, Pizzas $18–$20, Entrées $23–$32

Named for the wood fires used to cook the restaurant’s seasonal and farm-fresh dishes, Ember is the project of executive chef Brian Collins, an Arroyo Grande native who shares skills he honed at Chez Panisse in Berkeley and Full of Life Flatbread in Los Alamos with his hometown. The menu, like the beer and wine list, is locally focused, changes monthly, and includes rustic specialties such as crispy kale and house-made fennel sausage pizza, Jidori chicken alongside a wedge of grilled polenta and farmers’ market veggies, and grilled rib eye served over roasted potatoes and topped with a decadent garlic confit and avocado chimichurri.

FINCH & FORK 31 W. Carrillo St. Santa Barbara, 805-879-9100 finchandforkrestaurant.com American; Entrées $22–$36 Weekend Brunch

Located in the Kimpton Canary Hotel, the restaurant has its own entrance at Chapala and Carrillo streets. The vibe in the dining room is sophisticated but comfortable, words that also describe the locally sourced menu by executive chef Peter Cham, a Santa Barbara native. Creative starters, flatbread, salads,

NEW BASTA 28863 Agoura Road Agoura Hills, 818-865-2019 bastaagoura.com Italian; Entrées $16–$55, Pastas $16–$21

Located in Whizin Market Square, Basta is the real Italian deal, serving authentic scratch-made dishes, including pasta and wood-fired pizzas for lunch and dinner. Helmed by Florence-native chef Saverio Posarelli and wife Devon Wolf, the bustling eatery features a menu of tradition-rich dishes that reflect Posarelli’s Tuscan roots, such as the Tagliatelli With Wild Mushrooms and Black Truffle Sauce, as well as grilled steaks and fresh fish. Other standouts include the Wagyu Beef Burger, Grilled Spanish Octopus Salad, and Basta’s take on ramen, Tagliolini in Brodo.

BELL’S 406 Bell St. Los Alamos 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.

specials are our specialty

Locally Sourced . Chef Inspired Seasonal Creations . Vibrant Ambiance Winemaker Events . Dinner Specials . Artisan Market . Cheese + Charcuterie Visit ParadisePantry.com for our always fresh daily specials. 805 641 9440 • 222 East Main Street • Ventura California 93001 MARCH 2020 / 805LIVING.COM

Where to Eat Now and entrées change with the seasons for lunch, dinner, and weekend brunch. The latter, served from 8 a.m. to 2:30 p.m. on Saturdays and Sundays, even has its own cocktail menu. The daily specials menu offers buttermilk fried chicken on Tuesdays and cioppino every Thursday. Happy hour from 4 p.m. to 7 p.m. on Mondays through Fridays includes drinks starting at $5 and snacks starting at $3. Go ahead and splurge on the $8 harissa buffalo wings, served with pickled celery and crumbled Point Reyes blue cheese.

NEW 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.

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

34 N. PALM ST. VENTURA, CALIFORNIA 805 | 667 | 9288

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; Entrées $31–$50

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. At Blackbird, dinner menus showcase local ingredients in

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dishes inspired by the Mediterranean with some North African influences; the bar serves signature cocktails in addition to local brews on tap. (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-at-the-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 graband-go options for impromptu picnics.

UPDATE 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.

NEW LA COCINA 7 E. Anapamu St. Santa Barbara, 805-277-7730 lacocinasb.com Mexican; Entrées $13–$31

Rustic meets refined at this stylish eatery in the Santa Barbara Arts District. The seasonal menu showcases a mix of updated Mexican classics and new takes, such as the Beef Roja Enchilada with braised beef, queso fresco, cebolla habanero, and house-made salsa. Tortillas and chips are also made in-house. Diners can share plates and sip signature cocktails and margaritas inside as well as outside on the back patio. Happy hour is Monday through Friday from 4:30 p.m. to 6 p.m. in the bar and lounge area.

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

The new boutique Hotel San Luis Obispo brings hotel guests and locals two on-site restaurants, Piadina (piadinaslo.com) and Ox + Anchor (oxandanchor. com), both led by executive chef Ryan Fancher. Piadina delivers a fresh California take on Italian cuisine with a breakfast, lunch, dinner, and Sunday brunch menu that showcases its wood-fired oven. The dinner-only Ox + Anchor is an upscale yet relaxed modern spin on the classic steak house. Think surf and turf followed by Camp Fire Baked Alaska with bourbon flambé.

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 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, housemade 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 threecourse plated option with bottomless mimosas as well as à la carte dishes.

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 smallbites bar named, naturally, Poquita.

MOUTHFUL EATERY 2626 E. Thousand Oaks Blvd. Thousand Oaks, 805-777-9222 mouthfuleatery.com Peruvian, Californian Entrées $9–$14 Kid-Friendly

Don’t let the multicolored chalkboard menu or the solar-powered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads, sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food— witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of houseroasted pork shoulder served with fried sweet potatoes and pickled red onions, gets its heat from an aioli made with aji amarillo, a pepper from Sanchez’s native Peru. Additions at dinner might include malbec-braised short ribs on polenta one night and savory chicken stew called aji de gallina the next. Desserts include alfajores, delicate shortbread cookies filled with salted caramel. The Foodies in Training children’s menu includes a turkey slider with fruit, yucca fries, and a drink, all for $6.

NEW NOI DUE TRATTORIA 29020 Agoura Road Agoura Hills, 818-852-7090 noiduetrattoria.com Italian Entrées $28–$42; Pastas $15–$24

With a hospitality background that includes stints at Le Cirque in New York and Toscana in Brentwood, owner Antonio De Cicco joins forces with chef Daniele Gallo, who grew up with De Cicco outside Naples, Italy, to head up this warm, sophisticated yet unstuffy eatery. Enduring Italian favorites include pastas such as Spaghetti Cacio e Pepe, Eggplant Parmigiana, grilled filet mignon, and branzino. Tiramisu made tableside is a special treat. The wine list offers Californian and Italian labels, some priced at $10 a glass during happy hour.

UPDATE 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 MARCH 2020 / 805LIVING.COM

Where to Eat Now 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 glutenfree 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.

OLIO E LIMONE RISTORANTE AND OLIO CRUDO BAR 11 W. Victoria St., Suites 17-18 Santa Barbara, 805-899-2699, Ext. 1 olicucina.com Italian; Entrées $18–$41; Crudo Bar $12–$25

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. With its glass shelves and glowing marble walls, the crudo bar is a jewel-box showcase for carefully executed dishes. Thinly sliced pieces of raw fish are accented with simple but excellent olio e limone (olive oil and lemon) and sometimes a bit more: Try the Atlantic Bluefin tuna belly with ginger vinaigrette and wasabi shoots for a meaningful experience. Selected appetizers, beers, cocktails, proseccos, and wines by the glass are halfprice during happy hour service available Sundays through Thursdays from 5 p.m. to 7 p.m.

It’s time for class! The Farmhouse at Ojai Valley Inn (thefarmhouseojai. com) culinary and event center continues its partnership with star Los Angeles chef, author, and James Beard Foundation Award winner Nancy Silverton, who curates an in-demand lineup. March offerings include Kids in the Kitchen cooking class on March 20; Pastry Class: The Art of Macarons on March 23; Fresh Pasta Making on March 24; Vegan Cuisine cooking class on March 25; and Winemaker Dinner with Doug Margerum on March 26. Tickets are available online.

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

100

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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.

PARADISE PANTRY 218 and 222 E. Main St. Ventura, 805-641-9440 paradisepantry.com Rustic; Entrées $9–$22

Sunday Brunch This combination café, wine shop, and cheese store occupies adjoining storefronts in Ventura’s historic downtown. Both spaces feature original brick walls and delightfully creaky wood floors. While 218 E. Main St. is devoted to wine sales and cheese and charcuterie displays, 222 offers wine tasting and soups, salads, cheese plates, and pâté samplers. Panini-style sandwiches include the Italiano, packed with arugula and truffle cheese and wrapped in prosciutto. (That’s right: The meat is on the outside.) Named for chef and co-owner Kelly Briglio, Kel’s Killer Mac is made with a new over-the-top combination of ingredients each week. (Gluten-free options are available.) Typically scheduled once a month, Sunday brunch features such dishes as Kel’s crab cakes with Meyer lemon crème fraîche, and French toast made with cinnamon brioche. Join the email list for news of upcoming pop-up appearances by visiting chefs and winemakers.

PAUL MARTIN’S AMERICAN GRILL 100 S. Westlake Blvd. Westlake Village, 805-373-9300 paulmartinsamericangrill.com American; Entrées $13–$36

Romantic, Saturday & Sunday Brunch The farm-to-table movement never looked as elegant as it does at this bistro-style restaurant, which also has locations in Irvine, Roseville, El Segundo, San Mateo, and Mountain View. Tortillas and infused vodkas are just two of the items made in-house to augment the menu showcasing organic produce and artisanal ingredients. The kale Caesar salad features wild white anchovies, mesquite-grilled salmon is served with a chilled salad of quinoa and bulgur wheat, and natural meats are used for burgers, steaks, chops, and “brick” chicken (flattened and cooked evenly under the weight of a brick). Weekend brunch service starts with freshly baked millet drop biscuits and honey butter before moving on to your choice of entrée. Three-course dinner specials include prime rib on Sundays and fried chicken on Tuesdays.Available daily from 3 p.m. to 7 p.m., the Taste of Paul Martin’s menu offers small plates, burgers, and signature cocktails from $5 to $13.

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 oak-grilled meats and seafood is served daily.

UPDATE 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.

UPDATE TYGER TYGER 121 E. Yanonali St. Santa Barbara, 805-880-4227 tygertygersb.com Thai-Vietnamese Entrées $13–$17; Platters $21–$23

Located in Santa Barbara’s Funk Zone, Tyger Tyger burns bright with creativity. Hundreds of illuminated pink lanterns ring the exterior of the restaurant’s shared marketplace space. Open daily at 11 a.m., the order-at-the-counter eatery offers a menu of street food–inspired dishes by chef Daniel Palaima, who’s now back in his native Santa Barbara after stints with culinary heavyweights Grant Achatz and Stephanie Izard. Dishes include pork belly bahn mi, crispy chicken wings with caramelized fish sauce, octopus salad with glass noodles and a Vietnamese fish sauce called nouc cham, and Vietnamese crepes with duck and shrimp confit. Beer and wine selections are from around the globe. Also on site is Monkeyshine, which serves frozen treats flavored with Asian spices and ingredients. Dart Coffee, a small-lot specialty roaster, opens its coffee counter at 7 a.m. daily.

Good Eats

Not too fancy, not too expensive, and a good experience all around. NEW BRAXTON’S KITCHEN 317 Carmen Drive Camarillo, 805-384-7566 braxtonskitchen.com American; Breakfast and Lunch Entrées $8–$13

This beloved order-at-the-counter breakfast-andlunch spot serves updated classic dishes with a side order of down-home friendly vibes. Hearty breakfasts include lemon-poppyseed pancakes and

The newly opened Fresh Curry Chefs (freshcurrychefs. com) in Camarillo offers Indian food for dine in, takeout, and as DIY meal kits with semiprepared ingredients and instructions to make dinner for two at home. Husband and wife owners Yash and Kiran Narang make it easy and budgetfriendly, with kits from $11 to $14, sold without a subscription. While picking up a kit, grab an Indian burrito, a street-food dish that combines naan fresh from the tandoor oven with a choice of protein, including vegan and vegetarian options. the Scorpion Bowl of fried potatoes, scrambled eggs, bacon, sausage, cheese, jalapeños, and a sriracha drizzle. Lunch offerings are fresh salads and sandwiches, including the vegan Somis Sammy with marinated eggplant and hummus. The dogfriendly patio is a given, as the restaurant is named after co-owner Steve Kim’s rescue pooch.

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.

UPDATE CAFÉ BIZOU 30315 Canwood St., #14 Agoura Hills, 818-991-9560 cafebizou.com French; Entrées $17–$28

Cozy and candlelit, Café Bizou offers French comfort food in an unstuffy atmosphere. It’s known for well-crafted classics such as traditional bouillabaisse, lobster bisque, escargots persillade, steak au poivre, double truffle pommes frites, along with plats du jour. Also look for grilled fresh fish, steaks, chops, chicken, pastas, and risotto. This is highend food without the prices to match. A salad added to your dinner is $2 or $3, and wine buffs rejoice at the $2 per bottle corkage fee.

UPDATE FINNEY’S CRAFTHOUSE 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 and 494 E Main St., Ventura, 805-628-3312 and 857 Monterey Street San Luis Obispo, 805-439-2556

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 skeeball 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 chicken-and waffle bites that come with a tangy surprise: Tabasco-brased 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.

UPDATE LOUISIANA SEAFOOD HOUSE BY EMC 511 Town Center Drive, Space 3015 Oxnard, 805-278-4997 emcseafood.com Cajun; Entrées $15–$22; Seafood Boil is market price

The Big Easy comes to Oxnard with the brand-new menu at this stylish eatery serving lunch and dinner daily in The Collection at RiverPark. Created by NOLA-raised wife-and-husband chefs Aliza and Guy DuPlantie, oldschool New Orleans dishes such as jambalaya, gumbo, shrimp Creole, house-made sausages, and blackened catfish are the real deal. French bread for authentic po’boys comes from Leidenheimer Baking Company in New Orleans, and crawfish is flown in seasonally. Patio seating is available. Happy hour takes place Mondays through Fridays from 2 p.m. to 6 p.m.

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.

an american in paris march 21 + 22 | 2020 Constantine Kitsopoulos, C O N D U C T O R Gershwin: An American in Paris Academy Award-winning film with live orchestra accompaniment! Principal Sponsor: Dave & Chris Chernof Artist Sponsors: Patricia Gregory for the Baker Foundation, Nancy & Fred Golden Selection Sponsors: Chris Lancashire & Catherine Gee | Corporate Sponsor: Impulse

805-899-2222 | thesymphony.org MARCH 2020 / 805LIVING.COM

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Where to Eat Now SOCIAL MONK ASIAN KITCHEN 4000 E. Thousand Oaks Blvd., Space C1 Westlake Village, 805-370-8290 socialmonk.com Asian; Entrées $9–$14

Spicing things up at The Promenade in Westlake Village, this new fast-casual restaurant offers madeto-order Asian dishes with an emphasis on fresh ingredients. Award-winning chef Mohan Ismail oversees the approachable menu that features starters, salads, sandwiches, rice and noodle bowls, classic entrées, noodles, and sides, as well as a Little Monks menu for children. Pair the bold flavors with a glass of wine or beer, or Vietnamese iced coffee, and sit in the bright, contemporary dining room or on the outdoor patio.

THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches & Platters $10–$17 Dog-Friendly, Great Views, Kid‑Friendly, Romantic

Patterned after an Italian enoteca, the aptly named Stonehaus starts each day as a coffeehouse, serving kale-berry smoothies along with baked goods, wraps, and breakfast sandwiches from Lisa Biondi, executive chef at the adjacent Mediterraneo at the Westlake Village Inn. It switches to wine bar mode in the afternoons and evenings, when the menu includes charcuterie and crostini platters, salads, panini, and desserts. The outdoor pizza oven is fired up nightly (check website for hours). Wine flights are arranged by regions, varietals, and themes. Patios overlook the waterfall and the working vineyard, which is open for picnicking on Stonehaus fare (check website for information about seasonal tastings and festivals). The picnic tables and bocce ball court are family friendly, and visiting canines get a water fountain of their own near the courtyard fireplace.

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.

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

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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 jump-start 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-thecounter options include Love Pho, Taqueria el Tapatio, and PokeCeviche, specializing in build-your-own Hawaiian poke bowls and chef-curated Latin American ceviche. Seoul Sausage Kitchen, the season-three winner of Food Network’s The Great Food Truck Race, offers an updated take on Korean barbecue. 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.

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 semiprivate 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 pm. to 7 p.m. Spanish influences are evident in dishes like paella and crispy patatas bravas with Fresno chilies and garlic aioli.

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.

THE CAVE AT VENTURA WINE COMPANY 4435 McGrath St., Suites 301-303 Ventura, 805-642-9449 venturawineco.com International; Small Plates $3–$18; Salads and Sandwiches $7–$11 Saturday Brunch

Patrons at The Cave conduct their own tastings via Enomatic machines, which dispense 1-, 3- and 5-ounce pours at the push of a button. Executive chef Alex Montoya’s creative, wine-friendly menu of shareable small plates changes on the first Tuesday of each month. Look for combinations like prosciutto-wrapped pork chops with apricot-cashew stuffing and Arctic char with sinigang broth and tomato concasse, plus an assortment of pizzas, burgers, and desserts. (Save room for one of Montoya’s award-winning frozen custards.) For the best acoustics, nab a table in the Barrel Room decorated with dozens of glass balls hanging from the ceiling. It’s also available for private events.

NEW THE CRUISERY 501 State St. Santa Barbara, 805-770-0270

thecruisery.com American Fusion; Entrées $9–$18

This lively brewpub located in the former Santa Barbara Brewing Company space serves top-notch beers from award-winning master brewer Dave “Zambo” Szamborski as well as a satisfying suds-friendly menu. Not your typical pub grub, offerings include banh mi flatbread, yellowtail crudo, and steak frites, along with sandwiches, tacos, salads, and appetizers like beer-battered green beans. Beer not your jam? Try a craft cocktail with house-made infusions and freshly squeezed juices. Happy hour is Sundays through Fridays from 3 p.m. to 7 p.m. with deals on cocktails, beers, and bites.

NEW CUBANEO 418 State St. Santa Barbara, 805-250-3824 cubaneosb.com California-inspired Cuban; Entrées $10–$15

Sister restaurant to Barbareño in Santa Barbara, this order-at-the-counter spot has a fun vacay vibe and shares space with tropical-cocktail bar Shaker Mill and Modern Times Beer. Cubaneo offers lunch, dinner, and late-night eats with a reasonably priced menu of sandwiches, platos, and sides. Plates include plato mixto ($15) with choice of mojo pork loin or roast, marinated chicken breast, shrimp, or goat cheese croquetas. A standout sandwich is the Cubano ($13) with mojo pork roast, Benton’s country ham, and Jarlsberg cheese. Open daily from 11 a.m. to 1 a.m.

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.

Fan favorite Finney’s Crafthouse (finneyscrafthouse.com) has a new location in San Luis Obispo. This is the fourth outpost for the family-owned and -operated gastropub that is open for lunch, dinner, happy hour, and late-night dining. Housed in a 90-year-old restored building with original brick walls and Douglas fir floors, the latest location features the same crowd-pleasing menu as the others with beers that hail mostly from San Luis Obispo County craft breweries. A photo booth and Skeeball game make for a fun vibe.

Stop by the new El Pastorcito Mobile (elpastorcitosb.com) food truck in the parking lot on the beachside of Tri-County Produce at 335 S. Milpas Street in Santa Barbara. Owned and operated by Pedro and Sandra Vargas, the truck serves tacos ($1.99), mulitas ($3.50), alambres ($12.99), burritos ($10.25), and tortas ($10.75) on Wednesdays and Thursdays from 4 p.m. to 11 p.m. and Fridays, Saturdays, and Sundays from 4 p.m. to midnight. Try the tacos al pastor, sip an agua fresca, and catch the sunset. 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.

LOS OLIVOS WINE MERCHANT & CAFÉ 2879 Grand Ave. Los Olivos, 805-688-7265 losolivoscafe.com Wine Country; Entrées $12–$29

This retail wine shop adjoins an all-day café with seating indoors by the stone fireplace and outside on the wisteriacovered patio. Cheese plates and olives are small bites perfect for pairing with wines at the bar. Salads, sandwiches, burgers, pasta, and pizza comprise the lunch menu. At night choices get a little fancier with pot roast, lamb shank, pasta, chicken, steak, and fresh fish. The wine selection from the shop (available to diners) has more than 400 labels and specializes in picks from California’s Central Coast. Now that’s fun.

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

Located in Santa Barbara’s Funk Zone, this order-at-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-placenamed 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 house-made 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.

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NEW THE PROJECT: CORAZON COCINA & TAPROOM 214 State St. Santa Barbara, 805-869-2820 theprojectsb.com Mexican; Entrées $10–$24

Chef Ramón Velazquez of Corazon Cocina teamed up with Captain Fatty’s Brewing Company to create this easybreezy hangout spot on the edge of Santa Barbara’s Funk Zone. Fun-loving folks dig into fresh and creative tacos, burritos, quesadillas, salads, and ceviche while quaffing from a frequently changing selection of more than 20 craft beers, including Captain Fatty’s, local guest taps, and Mexican brews. A full bar features signature tequila- and mezcal-based margaritas. Catch the ocean breeze on the State Street–facing outdoor patio or the game on TVs in the bar.

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.  MARCH 2020 / 805LIVING.COM

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