805 Living March 2021 by 805 Living

M A RC H 202 1

The

Restaurant Issue

o i d u t S n g i s e D

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Morgan Stanley is proud to congratulate

Seth Haye

Named one of Barron’s Top 1,200 Financial Advisors Being named to Barron’s 2020 Top 1,200 Financial Advisors list is a testament to your experience, professionalism and dedication to your clients. Thank you for the work you do each day and for carrying forward the culture of excellence at our firm. Seth Haye Senior Portfolio Management Director Managing Director – Wealth Management Financial Advisor 100 North Westlake Blvd Westlake Village, CA 91362 +1 805 494-0222 seth.haye@morganstanley.com http://www.morganstanleyfa.com/theoaksgroup CA Insurance Lic. #0E71484 NMLS# 1279368

Source: Barron’s “Top 1,200 Financial Advisors,” March 16, 2020, as identified by Barron’s magazine, using quantitative and qualitative criteria and selected from a pool of over 4,000 nominations. Advisors in the Top 1,200 Financial Advisors list have a minimum of seven years of financial services experience. Qualitative factors include, but are not limited to, compliance record and philanthropic work. Investment performance is not a criterion. 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 paid a fee to Barron’s in exchange for the rating. Barron’s is a registered trademark of Dow Jones & Company, L.P. All rights reserved. © 2020 Morgan Stanley Smith Barney LLC. Member SIPC.

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Wells Fargo Private Bank provides products and services through Wells Fargo Bank, N.A., the banking affiliate of Wells Fargo & Company, and its various affiliates and subsidiaries. Brokerage products and services are offered through Wells Fargo Advisors. Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. Trust services available through banking and trust affiliates in addition to non-affiliated companies of Wells Fargo & Company. Insurance products are available through insurance subsidiaries of Wells Fargo & Company and underwritten by non-affiliated Insurance Companies. Not available in all states. © 2020 Wells Fargo Bank, N.A. Member FDIC. NMLSR ID 399801 IHA-B20296

Contents M A R C H 2 0 2 1 • T H E R E S TAU R A N T I S S U E

Features 60

20 QUESTIONS FOR RESTAURATEURS

A conversation among four 805-area culinary proprietors about the unprecedented challenges that their industry continues to face.

INTRIGUING EATS

A short list of compelling creations that are available to go at restaurants in the region. By Lisa McKinnon

MARCH 2021 / 805LIVING.COM

GARY MOSS

Produced by Lynne Andujar and Anthony Head Photographs by Gar y Moss Cubes are snipped from one of 30 flavors of Turkish delight at Lokum in Santa Barbara (and coming soon to San Luis Obispo). See page 60 for more intriguing eats.

Exceptional Spaces in All the Right Places SAN TA BA RBA R A

W E ST L A K E VIL L AG E W E ’ R E O PEN !

…and doing everything possible to make your experience safe, sanitary & satisfying. Call or visit today.

I N TE RIOR D ESIG N | R EMA R K A B LE R ES O U RCE S

Left to right: Kristen Love, Genaro Lagdameo, Karen Shoener, Marcella McCracken, Carla Padour

960 South Westlake Blvd., Suite #6, Westlake Village (805) 418-1890 www.InteriorDesignWestlake.com

Contents

M A R C H 2 0 2 1 • T H E R E S TAU R A N T I S S U E

57 41 Departments of the 805

By Leslie Dinaberg

Finds 41 Takeout Fakeout

Dish it up like a pro with these fine takes on restaurant wares. By Jennie Nunn

44 STYLE: Tasteful Turmeric Spice up spring looks with a liberal sprinkling of golden yellow. By Frances Ryan

46 TRAVEL By Erin Rottman

Insider 50 Events In & Around the 805

By Heidi Dvorak

Local Voices 52 When Life Gives

You a Pandemic… 805-area restaurateurs and chefs share inventive changes that have sustained their businesses through

MARCH 2021 / 805LIVING.COM

COVID-19-related closures and restrictions and point to others in the industry whose talents and resilience continue to impress.

82 DINING OUT:

Interviews by Nancy Ransohoff

By Victoria Woodard Harvey Photographs by Gary Moss

Upgrades 57 Tufted Love

Add dimension to any decor with delightfully dimpled furnishings. By Frances Ryan

Taste 76 FOOD:

Veggie Burgers 2.0 Today’s plant-based patties are so inventive, hearty, and tasty they’re not just for vegetarians anymore. Local chefs reveal the secrets to crafting their creative, carnivore-approved versions. By Jaime Lewis Photograph by Gary Moss

80 BEVERAGES: Drinking at a Distance 805-area businesses offer takeaway tipples for a private happy hour. By Alex Ward

A Japanese Culinary Adventure E+ Mon brings innovative Asian cuisine to Westlake Village.

85 Where to Eat Now

P.S. Sketchpad 96 What’s Your

Favorite Takeout? Local fauna foodies weigh in. By Greg Clarke

In Every Issue

18 Editor’s Note 24 Masthead 28 Behind the Scenes

Visit Us Online! 805living.com Instagram, Facebook, Twitter, Pinterest, Spotify, and YouTube keyword: 805Living Check out our website for the free digital version of 805 Living (smartphone- and tablet-compatible, it’s also on issuu.com) and to tune in to our free 805 Living Eats podcasts and Spotify playlists. 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, last-minute 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 In addition to ramen, bao (steamed buns), tempura, and sashimi, E+ Mon in Westlake Village turns out new takes on sushi, like the Northern Lights roll: spicy tuna, avocado, and cucumber wrapped in sushi rice and topped with salmon and microgreens. Read more about the recently opened restaurant in Dining Out, page 82. Photograph by Gary Moss

82 GARY MOSS; 52 COURTESY OF COIN & CANDOR

Pulse 35 Tracking the Beat

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LAURA DARRAH Realtor® 805.262.3022 ldarrah@livsothebysrealty.com

© 2021 LIV Sotheby’s International Realty. All rights reserved. All data, including all measurements and calculations are obtained from various sources and has not and will not be verified by Broker. All information shall be independently reviewed and verified for accuracy. LIV Sotheby’s International Realty is independently owned and operated and supports the principals of the Fair Housing Act. DRE numbers: Larry Krogh: 01305510 | Gwen Mulligan: 01364978 | Shanoah Curran: 01994611 | Laura Darrah: 01994033

Editor’s Note

How Foodie Culture Is Saving the World IT’S NEVER A TOTALLY BAD TIME if there’s good food to enjoy—and this issue proves it! We’re all aware why things are so different these days, but despite the challenges, restaurants and other hospitality venues spent last year and the first couple of months of 2021 scrambling to hold onto their staff members while also keeping customers satisfied and well-fed. I’ve been uplifted by the creativity our restaurant community is demonstrating in reaction to the roller-coaster ride of closings, limited-guest capacity, outdooronly dining, more closings, delivery options, and takeout opportunities. The innovation, spirit of collaboration, and—let’s face it—grit exhibited by local restaurants (and really, most all businesses, as well) is nothing short of inspiring. And I love how the chefs and restaurateurs we spoke to about the steps they’ve taken to mitigate the current state of affairs are in awe of how other restaurants are handling all of this. They, too, are invigorated by the resiliency, commitment, and concern displayed by their colleagues. With that said, I am bowled over to report that local restaurants raised $17,182 for 805 Living ’s Dishing It Out for Charity event that took place late last year. I wasn’t even sure we could pull off the fundraiser, given the impact of the pandemic. But the 805 came through again, and I’d like to encourage readers to continue supporting the participating restaurants. (There’s a complete list and more information in Pulse on page 35.) Since we started the annual fundraiser in 2016, we’ve helped restaurants raise nearly $83,000 for the charities of their choice. Highlighting that kind of success serves as sort of an amuse-bouche to the rest of the issue. In the pages that follow you’ll discover how the collective commitment of our farm-to-table players, which include farmers, chefs, cooks, servers, bussers, delivery drivers, and everyone in between, has clearly made an awful situation so much better. Bon appétit!

Lynne Andujar Editor in Chief & Publisher

GARY MOSS

edit@805living.com

MARCH 2021 / 805LIVING.COM

BEAUTY & ELEGANCE

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M ov e be yond illu m in ation ... EDITOR IN CHIEF & PUBLISHER

Lynne Andujar

edit@805living.com CREATIVE DIRECTOR

Bernard Scharf EXECUTIVE EDITOR

Kathy Tomlinson DESIGNER

Sophie Patenaude PHOTO EDITOR

Gary Moss

photo@805living.com CONTRIBUTING EDITORS

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

Leslie Dinaberg, Victoria Woodard Harvey, Jaime Lewis, Lisa McKinnon, Nancy Ransohoff, Alex Ward CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITOR

Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

Anthony Head

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805 LIVING, MARCH 2021

THE LANDING

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Behind the Scenes The days of dining in restaurants may be a distant memory for now, but fresh in the minds of our featured contributors are their most-missed dishes. Here is what they crave. Lisa McKinnon “I’m craving something I’ve never had: Acorn Tagliatelle from Barbareño in Santa Barbara,” says contributing writer Lisa McKinnon (“Intriguing Eats,” page 66). “Before the inaugural Santa Barbara Culinary Experience was postponed last year, I had a ticket to its history-through-food seminar featuring the dish (a combination of acorn-flour pasta, local mushrooms, and charred-oak broth) with wines by Chumash vintner Tara Gomez of Kitá Wines. It’s still on the menu, so you know where to find me as on-site dining makes a comeback.”

Victoria Woodard Harvey

“The occasional three-hour meals like the kaiseki at Yoichi’s in Santa Barbara or a Sunday brunch anywhere. The food is a highlight, but it’s as much about making time to hang out,” says contributing writer Victoria Woodard Harvey (Dining Out, page 82).

“It’s not just one dish, but the whole experience of driving to, say, San Luis Obispo for the weekend and winging it—including dining,” says consulting editor Anthony Head (“20 Questions for Restaurateurs,” page 60). “That’s what I miss most. I’m in a pretty high-risk category, so that kind of activity is off the radar for a while yet.”

HARVEY: JRS PHOTOGRAPHY

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Behind the Scenes Here are the restaurant dishes our featured experts have been missing the most. “The Bombolotti at Flour House in San Luis Obispo.” —John Wayne Formica

(Taste/Food, page 76) executive chef Pico at the Los Alamos General Store picolosalamos.com

“The Spaghetti Carbonara a La Forgia at Tuscany in Westlake Village.” —Greg Finefrock

(“20 Questions for Restaurateurs,” page 60) owner Finney’s Crafthouse & Kitchen Westlake Village, Ventura, Santa Barbara, San Luis Obispo finneyscrafthouse.com

“The Tiramisu from Farfalla in Westlake Village.” —Bree Gugliuzza

(“20 Questions for Restaurateurs,” page 60) co-owner The Royal Egg Café Westlake Village theroyaleggcafe.com

“I miss Bone-In Kansas City strip from Mastro’s restaurants. The steaks are tender and juicy.” (Dining Out, page 82) owner and chef E+ MON Westlake Village eplusmon.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 By Leslie Dinaberg

The Hot Cheetos & Cream Cheese hot dog is a regular menu item at Dave’s Dogs Grill in Goleta.

GARY MOSS; ISTOCK.COM/NATROT

CHEETOS ARE HOT! An old snack food, Flamin’ Hot Cheetos, is having a new culinary moment, and local food pros are making good on the trend. In Port Hueneme, Carnitas El Brother (carnitaselbrother. com) dishes up the Hot Cheetos Taco: a handmade Flamin’ Hot Cheetos tortilla filled with carnitas and melted cheese and topped with Flamin’ Hot Cheetos. “It has to be one of the most popular items on our menu,” says co-owner Maria Reyes.

In Santa Barbara and Goleta, Dave’s Dogs Grill (davesdogs805.com) uses the spicy crisps to enhance menu items like the Hot Cheetos & Cream Cheese hot dog. Michoacanita Ice Cream Company (michoacanitaicecream. com) in Oxnard crumbles Flamin’ Hot Cheetos to make a coating for cobs of corn and to top its Flamin’ Eloté, Mexican street corn made with fresh-off-the-cob corn, mayonnaise, melted butter, cheese, and spices. MARCH 2021 / 805LIVING.COM

Pulse

STYLE DOMICILE

A new women’s fashion hub opens at The Commons at Calabasas this month. Set among luxe velvet furnishings with chandeliers and marble accents, the 2,343-square-foot ElyseWalker (elysewalker.com) showroom features collections from iconic brands such as Celine, Chloé, Dior, and Givenchy as well as emerging designers like Anna Quan, Isabel Marant Étoile, Moussy, Staud, and Ulla Johnson. The establishment is the third location of the globally recognized brand, which also has stores in Pacific Palisades and Newport Beach. Founder and CEO Elyse Walker says she has always loved the Calabasas neighborhood and is “excited to introduce the Elyse Walker point-of-view to the community.”

Renderings show plans for Kitchen 530, a communal kitchen, restaurant, and public market set for completion on Santa Barbara’s State Street by year’s end.

AN UNCOMMONLY COMMON KITCHEN

The restaurant industry has become one of the latest to adopt the shared workspace concept, and a prime example is set to open in Santa Barbara later this year. Kitchen 530 (kitchen530.com), a communal food-production facility, public market, and culinary incubator in the works at 530 State Street, is what Chris Chiarappa, one of the project developers, describes as “a bit of a Swiss Army knife for the food world.” The brainchild of Chiarappa, a partner in Mesa Burger restaurants, and Diana H. Pereira, founder of Kiva Cowork shared workspace in downtown Santa Barbara, Kitchen 530 will have 10 hot-preparation facilities, 10 cold-preparation facilities, two baking stations, a show kitchen and event space, a retail market, and a public restaurant. Diners will be able to enjoy food from multiple tenants but order in one place. A full bar and coffee shop are also planned along with special event space for tenant use.

A CUT ABOVE Amid all of the recent cooking at home, upgraded kitchen equipment has become an especially welcome commodity, and no tool eases food preparation more than an exquisite knife. “A high-quality, handcrafted knife is razor sharp, balanced, comfortable to use, and easy to sharpen,” says Kirsten Dressler Wilson, vice president of the Ojai-based Messermeister (messermeister.com) cutlery company. “It makes it so much easier to chop ingredients fast. The first time you use a great knife, you finally realize how bad your old knives really were.” Wilson, who runs the family-owned business with her sister Chelcea Dressler-Crowley and their mother Debra Dressler, should know. Her father, a German native, brought his passion for the premium, hand-forged cutlery of his homeland to the U.S. in 1981 and established the Messermeister (translation: knife master) line in 1985. Four decades later, the brand encompasses a wide array of professional-quality chef knives, kitchen cutlery, and cooking tools, all of which can be purchased online and at selected retailers.

MARCH 2021 / 805LIVING.COM

RENDERINGS: BOTTENFIELD CONSTRUCTION

Purveyor of designer fashions Elyse Walker opens her newest store in Calabasas.

Pulse E C O S M A RT S

DRESSING FOR THE GREAT OUTDOORS

Based on traditional Korean rice cakes, mochi doughnuts come in flavors like strawberry topped with sprinkles at Mōr Doughnuts.

With time on her hands during the pandemic stay-at-home orders, 12-yearold Santa Barbara tween Reese Large launched Real Life (wearreallife.com), a clothing company devoted to spotlighting nonprofit groups that support activities she cares about. “When choosing nonprofits, I thought about things that I missed doing during the coronavirus pandemic,” says Large. “A lot of that had to do with outdoor activities.” Her line of sustainable, sweatshop-free hoodies, sweatshirts, and tees supports outdoororiented organizations such as the National Park Foundation; the American Eagle Foundation, which protects various birds of prey; and Project Aware, which is dedicated to shark conservation and the elimination of marine litter.

STRIVING FOR MŌR When Santa Barbara resident Tommy Chang was laid off from his job as a marketing project manager due to the pandemic, he began experimenting with the traditional Korean rice cakes and mochi that he had enjoyed as a child. He tweaked the recipes to develop his own creations, Chang says, and his mom really liked his mochi doughnuts. That was when he knew he was ready to go public. “She’s a pretty picky eater,” Chang says, “so when she said, ‘Hey why don’t you sell these?’—well, for an Asian mom to say to her oldest son, ‘you should make doughnuts’ is a big confidence builder.” Chang launched Mōr Doughnuts (mordoughnuts.com) last fall and now offers rotating weekly flavors like Matcha Berry Cheesecake, Black Sesame, and mango Tajín. Chang hopes to open a storefront eventually, but for now, he sells his four-flavor boxed set for $12 online Friday through Saturday. Preorders can be placed starting each Thursday at noon for pickup at Jang’s Karate Center, his father’s business in downtown Santa Barbara. LARGE AND HOODIE: JAY FARBMAN

Reese Large (left) supports outdoor-oriented nonprofits with her Real Life T-shirt and sweatshirt designs, like the Lake Life zip hoodie (below), which benefits the American Eagle Foundation (eagles.org).

MARCH 2021 / 805LIVING.COM

PRESENTED BY

In an astounding demonstration of generosity, local restaurants stepped up to the plate for the fifth annual 805 Living Dishing It Out for Charity challenge in 2020, presented by Montecito Bank & Trust. Despite the pandemic’s catastrophic impact on their industry, 23 restaurants participated in November and December by donating $2 per designated dish to the charity of their choosing. Although, slightly fewer eateries participated than in 2019, those who did raised $17,182 for their charities—very nearly as much as 2019’s 27 participants, whose donations totaled $17,303. Special thanks to these community-minded eateries of 2020, who continued to give to others at a time when restaurants needed support more than ever: BELL’S (bellsrestaurant.com), Los Alamos, for No Kid Hungry BELMOND EL ENCANTO

(belmond.com), Santa Barbara, for the Santa Barbara Bucket Brigade BIBI JI (bibijisb.com), Santa

Barbara, for La Casa de la Raza

CELLO RISTORANTE & BAR

(allegrettoresort.com), Paso Robles, for Bailliage de Central Coast Confrérie de la Chaîne des Rôtisseurs

CHULO’S CAFE & CANTINA

(chuloscafecantina.com), Templeton, for R.A.C.E. Matters SLO FINNEY’S CRAFTHOUSE & KITCHEN (finneyscrafthouse.

LOQUITA (loquitasb.com),

Santa Barbara, for Know Your Rights Camp

LOS AGAVES RESTAURANT

(los-agaves.com), Westlake Village, Oxnard, Goleta, and Santa Barbara, for the Santa Barbara Zoo

LUCKY PENNY (luckypennysb. com), Santa Barbara, for Know Your Rights Camp MILK & HONEY TAPAS

(milknhoneytapas.com), Santa Barbara, for Organic Soup Kitchen

OKU RESTAURANT

(okusantabarbara.com), Santa Barbara, for CADA (Council on Alcoholism and Drug Abuse)

com), Westlake Village, Ventura, Santa Barbara, and San Luis Obispo, for Support for the Kids

OLIO PIZZERIA (oliopizzeria.com),

GOAT TREE AT HOTEL CALIFORNIAN (goattreecafe.

(opalrestaurantandbar.com), Santa Barbara, for the Arthritis Foundation

com), Santa Barbara, for Dream Foundation

HELENA AVENUE BAKERY

(helenaavenuebakery.com), Santa Barbara, for Know Your Rights Camp THE LARK (thelarksb.com),

Santa Barbara, for Know Your Rights Camp

LIDO RESTAURANT & LOUNGE

(thedolphinbay.com), Pismo Beach, for the Ocean Conservancy

LITTLE CALF CREAMERY & CAFE (littlecalfcreamery.com),

Thousand Oaks and Westlake Village, for Special Olympics Ventura

Santa Barbara, for Teddy Bear Cancer Foundation

OPAL RESTAURANT & BAR

PICO RESTAURANT

(losalamosgeneralstore.com), Los Alamos, for Save the Waves Coalition

SANTO MEZCAL (santomezcalsb. com), Santa Barbara, for the Santa Barbara Zoo THE BISTRO AT VINA ROBLES VINEYARD & WINERY

(vinarobles.com/visit/bistro), Paso Robles, for SLO Food Bank WATER’S EDGE RESTAURANT & BAR (watersedgeventura.com),

Ventura, for Make-A-Wish Tri-Counties

WOOD RANCH (woodranch.com), Agoura Hills, Moorpark, Camarillo, and Ventura, for the Happy Trails

Children’s Foundation 

FRESH AIR

SEASIDE ON THE WATER

CHANNEL ISLANDS NATIONAL PARK & VISITOR CENTER DIVE EXCURSIONS ISLAND PACKERS PADDLE INTO FITNESS VENTURA BOAT RENTALS VENTURA SPORTFISHING WHALE WATCHING YOGAQUA STAY SEASIDE

FOUR POINTS BY SHERATON VENTURA HARBOR HOLIDAY INN EXPRESS & SUITES VENTURA HARBOR ENTERTAINMENT

THE ULTIMATE ESCAPE ROOMS VENTURA HARBOR COMEDY CLUB VILLAGE CAROUSEL & ARCADE

HARBOR AND WATERFRONT DINING & COCKTAILS

SEASIDE BOUTIQUES, SHOPS & GALLERIES

805 BAR & GRILLED CHEESE ALEXANDER'S ANDRIA'S SEAFOOD RESTAURANT & MARKET BOATYARD PUB BROPHY BROS. CLAM BAR & RESTAURANT COASTAL CONE ICE CREAM COPA CUBANA HARBOR COVE CAFE LE PETIT CAFE & BAKERY MARGARITA VILLA MEXICAN RESTAURANT SUGAR LAB BAKE SHOP THE GREEK MEDITERRANEAN STEAK & SEAFOOD THE PARLOR VENTURA FRESH FISH WATER'S EDGE RESTAURANT & BAR WILD LOCAL SEAFOOD CO.

ANJA'S BOUTIQUE BAREFOOT BOUTIQUE CASA DE REGALOS CHANNEL ISLANDS NATIONAL PARK GIFT SHOP HARBOR MARKET & LIQUOR HARBOR VILLAGE GALLERY & GIFTS HATS UNLIMITED ISLAND PACKERS GIFT SHOP LEMON & LEI LOST IN SOCKS MERMAID GALLERY TOP THIS CHOCOLATE TREASURE COVE VENTURA POTTERY GALLERY VENTURA SWIMWEAR

*Please check businesses directly for open details

PAMPER SEASIDE

FRENCHIES MODERN NAIL CARE HAIR EXTENSIONS BY SHIRLEY SILHOUETTES BY THE BEACH SALON

SCENIC PATIO DINING u COASTAL BOUTIQUES u WATER FUN u SWEET TREATS u FISH MARKETS u WATERFRONT HOTELS

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

Takeout Fakeout DISH IT UP LIKE A PRO WITH THESE FINE TAKES ON RESTAURANT WARES. By Jennie Nunn

“The Take Out” canvas tote by Kule ($188); kule.com.

MARCH 2021 / 805LIVING.COM

Finds

1 2

1. Aarke copper sparkling water carbonator “III” ($249); Crate and Barrel, The Village at Topanga in Woodland Hills, crateandbarrel.com.

2. Fortessa “Food Truck Hot Dog” plate ($36 for set of four); fortessa.com.

3. Yukon Glory bamboo french fry basket ($23); Target: Westlake Village, Thousand Oaks, Moorpark, Simi Valley, Camarillo, Oxnard, Ventura, Santa Barbara, Goleta, Santa Maria, San Luis Obispo, and Paso Robles; target.com. 4. EtúHome “Bianca” silverware caddy ($180); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com.

5. “Mara” tile-print tray ($8); Urban Outfitters: Thousand Oaks, The Collection at RiverPark in Oxnard, San Luis Obispo, Canoga Park, and Malibu; urbanoutfitters.com.

6. Matte metallic stainless straws ($17 for set of four); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com. 7. Fortessa “Food Truck Take Out” serving dishes (set of four: four-inch $32, six-inch $80); fortessa.com.

8. TableCraft “659N” two-ounce fluted shaker set with rack ($15); tablecraft.com. 9. Sin “Porcelain Paper Plate” ($72 small; $85 large); West Elm, westelm.com.

10. Fred copper party cup ($16); Sur La Table, Thousand Oaks and Woodland Hills; surlatable.com. 

MARCH 2021 / 805LIVING.COM

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

Patty Murphy country estates

Take out or eat in.

Casa Agave

www.3451woodstockroad.com

Top selling agent in the Santa Ynez Valley Over $100,000,000 in sales in 2020. Over $15,000,000 in closed and pending sales in 2021.

Patty Murphy Country Estates 40 years of white-glove customer service.

www.pattymurphy.com patty@pattymurphy.com (805) 680-8571 pattymurphyestates

Call for your 2019-2020 sales comparison of luxury homes and ranches. © 2021 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. All offerings are subject to errors, omissions, changes including price or withdrawal without notice. Patty Murphy DRE: 766586

Finds Style By Frances Ryan

2 3 4

5 6

10 8 9

Tasteful Turmeric

SPICE UP SPRING LOOKS WITH A LIBERAL SPRINKLING OF GOLDEN YELLOW. 1. “Encadre” giant triangle cashmere and silk scarf ($690); Hermès, hermes.com. 2. “Teddy” leather belt bag ($295); ba&sh at Malibu Country Mart, ba-sh.com. 3. Mixed-shape link, 32-inch, 18-karat gold necklace (price upon request); Silverhorn, Santa Barbara, silverhorn.com. 4. AllSaints “Fern” bubble-leather biker jacket ($559); Nordstrom, Thousand Oaks and Westfield Topanga in Canoga Park; nordstrom.com. 5. New Balance “574” suede and mesh sneaker ($80); newbalance.com. 6. Sunday Somewhere “Harper” sunglasses in amber ($178); Hacienda by Bonita Lifestyle, Summerland, bonitalifestyle.com. 7. Long-sleeve, slub-cotton, striped T-shirt ($50); J.Crew, Thousand Oaks and Westfield Topanga in Canoga Park; jcrew.com. 8. Ippolita “GR450” 18-karat gold triple-band ring ($795); Polacheck’s Jewelers, Calabasas, polachecks.com. 9. “Text” t-shirt ($10); Zara, Thousand Oaks and Canoga Park; zara.com. 10. Double-knit track pant in ridge ($248); Tory Burch, toryburch.com. 

MARCH 2021 / 805LIVING.COM

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

Finds Travel By Erin Rottman The lobby at the new Montage Healdsburg is a preview of the 130 bungalow-style guest rooms and suites, whose earth tones and natural wood and stone elements reflect the surrounding vineyards and oak-covered rolling hills.

STAY ABOVE THE VINES

After deciding to build an inn constructed of industrial shipping containers in his vineyard, Ted Plemons, co-owner of Cass Winery in Paso Robles, took the unique look a step further by hoisting the containers nine feet in the air. “I didn’t want them to be boring,” Plemons laughs.

eau Alexander hunts truffles for work, but he doesn’t get a paycheck. Beau, an apricot-colored, teddy bear–cute Lagotto Romagnolo, is the canine ambassador of the just-opened Montage Healdsburg (montagehotels.com; from $745), the first Montage property in Northern California. On the hotel grounds are 450 newly planted hazelnut trees, whose roots produce truffles. General manager Allen Highfield hopes to harvest the first batch with Beau in 2026. Also on the property are 15.5 acres of vineyards overseen by winemaker Jesse Katz of Aperture Cellars, two pools—one for families and one for adults only—with private cabanas, and an 11,500-square-foot spa offering outdoor yoga. Double the indulgence by booking the three-bedroom Guest House, 4,600 square feet of indoor-outdoor space overlooking Jordan and Silver Oak wineries and Alexander Valley. “It’s the best view in the resort,” Highfield says.

Guests can park right below their units at Geneseo Inn (casswines. com; from $325), where seven rooms and one suite are available and are named after popular songs. The rustic Country Road, for example, features a headboard made of old oak-barrel staves, while Changes is a sleeker, more modern space. Each room is different, but all have private decks on which to enjoy breakfast, which is included and features dishes crafted by executive chef Charles Paladin Wayne, who is known for his salmon hash, crab-cake eggs Benedict, and stuffed French toast. “I stayed in each one of the rooms after I finished them,” Plemons says, “just to have breakfast.” Eight elevated, repurposed-shipping-container units appointed with luxurious modern finishes and furnishings make up the Geneseo Inn, a bed and breakfast in Paso Robles’ Cass Winery vineyard.

CARMEL IS FOR LOVERS

March is the last month of the All You Need Is Love campaign at the California ranchstyle Quail Lodge & Golf Club (quaillodge.com), which sits on 850 acres of rolling hillsides in Carmel Valley. “We wanted to create something to remind people that at the end of the day, if you can’t take care of yourself and take care of your relationship, then everything you’re doing and sacrificing is kind of for nothing,” says sales and marketing director Craig Barkdull. The campaign offers a two-night romance package (from $265 per night) that includes a bottle of champagne and rose petals upon arrival as well as a breakfast credit. Known for its 18-hole golf course and semiprivate club, Quail Lodge offers contact-free check-in, guest rooms that can be entered directly from outside, and private patios, all set among tall grasses, oak and willow trees, and picturesque ponds. The time is right for a romantic getaway at the scenic Quail Lodge & Golf Club.

MARCH 2021 / 805LIVING.COM

FROM TOP: CHRISTIAN HORAN; 11 STREET STUDIO; 11 STREET STUDIO; COURTESY OF QUAIL LODGE & GOLF CLUB

MONTAGE DEBUTS IN HEALDSBURG

A LIFE WELL LIVED. A LIFE WELL EARNED. Since 1998, Belmont Village has safely delivered an unparalleled senior living experience for thousands of families. Collaborations with experts from the nation’s top healthcare institutions and universities, including UCLA and USC, have established our national leadership in demonstrably effective cognitive health and wellness programs. Combining the highest levels of hospitality and care, our communities make life worth living.

Learn more at BelmontVillage.com/LosAngeles

SABRE SPRINGS

The Community Built for Life.® Medication management with licensed nurse on-site 24/7 | Circle of Friends® award-winning memory care Dedicated Alzheimer’s care | Physical therapy, rehabilitation and fitness | Nationally-recognized, highly trained staff ©2021 Belmont Village, L.P. | RCFE 306005563, 197608468, 197608466, 197608467, 198601646, 565802433, 197608291, 197609518, 306005563

Finds Travel

bout 60 percent of Napa Valley wineries now have a woman owner or winemaker, according to Napa Valley Vintners, a nonprofit trade association. Toast to this triumph in the traditionally male-dominated industry and to Women’s History Month on a West Wine Tours (westwinetours.com) Woman in Wine Country tasting tour ($650 for private transportation for six plus $240 per person for tasting). The private tour stops at Fantesca Estate & Winery, headed by winemaker Heidi Barrett; Crocker & Starr wines, where winemaker Pam Starr uses sustainable farming practices; and St. Clair Brown Winery & Brewery, whose winemaker and brewmaster Elaine St. Clair has been winning awards in Napa Valley for more than 30 years. “The tour highlights wineries that you may not have heard of,” says Nicole Benjamin, owner of West Wine Tours. Led in a shiny 1960s or ’70s vintage Volkswagen bus that might be named Sweet Pea or Green Bean, the tour includes a farm-to-table lunch and a dressed-down driver who grew up nearby and may feel like a buddy by tour’s end.

Board a vintage VW bus for a West Wine Tours tasting excursion featuring women wine-industry leaders.

BEACHFRONT DIGS WITH SUSHI IN SANTA MONICA RECHARGE IN SUMMERLAND

An outgrowth of The Sacred Space shop of global artifacts and spiritual treasures in Summerland, The Sacred Space Sanctuary (thesacredspace.us; from $720) is a three-bedroom vacation home on a ridgeline overlooking the ocean about five miles south of Santa Barbara. “The Dalai Lama’s monks have stayed there,” says co-owner Jack Herschorn, “and they blessed every single corner of the house and the gardens.” A 10-minute walk from Summerland Beach, the home is finished with a combination of antiques from Indonesia, India, and Thailand as well as contemporary furnishings and art. A deck provides an outdoor living area, and stone pathways meander through lush gardens set with lounge chairs. The detached Yoga Room is dedicated to the restorative mind and body practice. Near Summerland Beach, The Sacred Space Sanctuary vacation home promises a restful, private retreat with ocean views.

MARCH 2021 / 805LIVING.COM

The Sunset Terrace lounge is the site of an exclusive Nobu restaurant pop-up for guests of Santa Monica’s Oceana hotel.

Legendary sushi meets panoramic ocean views at Santa Monica’s Oceana hotel (hoteloceana santamonica.com; from $550), which is planning a Nobu sushi pop-up this spring and summer exclusively for hotel guests. The beachfront hotel is set in a residential neighborhood on Ocean Avenue, and its 70 suites are designed in tranquil blues and neutrals and stocked with luxuries like Frette linens, Bottega Veneta bath amenities, and iPads to control temperature and light. The Nobu dinners present a select menu of sushi, sashimi, and hand rolls with live music and cocktail pairings on the top floor in the open-air Sunset Terrace lounge. “That’s actually one of my favorite places,” says general manager Young Yoom, who jokingly refers to the space as his office. “Looking at water is always a peaceful experience.” 

TOP GROUPING: COURTESY OF WEST WINE TOURS; LEFT GROUPING: DAVID HERSCHORN; BOTTOM, RIGHT: COURTESY OF OCEANA SANTA MONICA, LXR HOTELS & RESORTS

WOMEN AND WINE

Spring Sale

1881 E. Thousand Oaks Blvd. Thousand Oaks | 805.498.5588 | AldermanBusheInteriors.com

INTRODUCING

F E AT U R I N G M O N T H LY T H E M E S

Coastal Wines of California •

A Tour of France •

Exploring the Secret Wines of Italy •

And More

A SELECTION OF PRODUCERS W E W I L L B E PA R T N E R I N G W I T H :

S AV O R I N T R I G U I N G S E L E C T I O N S O F F I N E W I N E

by Daniel Fish, Director of Wine at Rosewood Miramar Beach Join us on an adventure in fine wines as a member of the Miramar Wine Collective. Enjoy a monthly offering curated to your interests and palate, complete with select vintages from around the globe as well as our own local Santa Barbara Wine Country. To learn more and sign up, visit RosewoodMiramarBeach.com.

La Jota Vineyards Howell Mountain, Napa Valley Brewer-Clifton Santa Rita Hills, Santa Barbara Vietti Piedmont, Italy Kistler Vineyards Sonoma, California Chateau Lassegue St. Emilion, Bordeaux, France

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak

Through June 30 WINGS OF CHANGE

Deprise Brescia Art Gallery, Paso Robles. The heaviest of hearts may lighten at this outdoor exhibit of giant butterflies created by vets and their families in association with Veterans’ Voices; deprisebrescia. com/veterans-voices-4. Through April 3

($495 per person). Prepaid reservations are required; ojaivalleyinn.com/farmhouse.

March 17 FEATS OF FILMMAKING

Virtual. If it’s all Greek to you, study the works of Sophocles, Aristotle, Euripides, and others at an educational intensive given by The Agora Foundation; agorafoundation.org.

Virtual. Go behind the scenes with filmmakers Bryan Smith and Keith Ladzinski to see how they capture extreme feats in remote and inhospitable environments around the world. The program is presented as part of the National Geographic Live! series; bapacthousandoaks.com.

March 9–14

March 25

SAN LUIS OBISPO INTERNATIONAL FILM FESTIVAL

BILINGUAL STORYTIME

March 4–June 8 TRAGEDY AND COMEDY

LOOKING IN, LOOKING OUT

Virtual. Watch more than 100 films from around the world, filmmaker panels, Q&As, and the fest award ceremony. Of special interest to 805ers is the Central Coast Filmmaker Showcase; slofilmfest.org.

March 1–31 SHAMROCKS & SHENANIGANS 4-MILE RUN-WALK

3/17

Here’s an Idea: It’s lights off between 8:30 p.m. and 9:30 p.m. on March 27 to honor the EARTH HOUR movement, which raises climate-crisis awareness. The movement began in 2007 and since then, has become a worldwide phenomenon with 187 participating countries and territories. If an hour of darkness isn’t practical right now, watch the organization’s global Facebook tribute; facebook.com/earthhour.

MARCH 2021 / 805LIVING.COM

Virtual. Lassies and laddies can don their St. Patrick’s Day attire to complete this run right in their own neighborhoods, a scenic spot, or even at home on the treadmill. The distance can be covered all at once or divided up throughout the month; thevirtualrunchallenge. com/virtual-race-event/ st-paddys-day. March 3–April 28 THE RESTAURANT AT MEADOWOOD WINTER RESIDENCY

The Farmhouse at Ojai Valley Inn. Crafted by chef Christopher Kostow of the Michelin Guide three-star restaurant at Meadowood Resort in Napa Valley, a six-course wine-paired meal features local ingredients during this pop-up event for parties of two to eight

Virtual. Get kids readingready as they learn how to comprehend stories in Spanish and English during this fun prerecorded broadcast by the Thousand Oaks children’s library staff; tolibrary.org. March 26–April 22 STUDENT AWARDS SHOW

March 11 and 18 ADULT STUDIO ART WORKSHOP DRAWING

Virtual. Grab an ebony pencil, an eraser, and a sharpener and draw Barbara Kasten’s 1982 photograph Construct NYC 11, which is an example of the 84-year-old artist’s exploration of her own threedimensional sculptures on a two-dimensional plane. Teaching artist Tina Villadolid hosts the instructional Santa Barbara Museum of Art program; sbma.net. March 13 FLOOR PLAN

Virtual. Explore the interior of a house inhabited by dancers. Performed by members of Cal Poly Theater and Dance, this thought-provoking piece takes the audience room by room, interpreting living spaces through movement; pacslo.org.

Virtual. Photography and three- and two-dimensional fine art created by high school juniors and seniors from Conejo Valley schools comprise this juried show sponsored by the City of Agoura Hills Cultural Arts Council and the Westlake Village Art Guild; westlakevillageartguild.org. March 31 WE CHARGE GENOCIDE! THE MENTAL AND PHYSICAL TOLLS OF RACIAL BATTLE FATIGUE AMONG BLACK PEOPLE

Virtual. As part of the AntiBlackness: Difficult Dialogues series, the UC Santa Barbara Office of Diversity, Equity and Inclusion presents a lecture by William A. Smith, professor and department chair of Education, Culture & Society at the University of Utah; ucsb.edu. 

TOP: BRITTANY APP

3/13

Virtual. View photographer Janna Ireland’s solo exhibition project through the Ojai Institute’s front window or by appointment. Her images, created last year, elaborate on her ongoing engagement with the architecture of Paul R. Williams and her time at home; theojaiinstitute.org.

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* Book by March 31st. Terms & Conditions: All prices are per person in U.S. dollars, twin share and include taxes and charges. Availability is correct at the time of publishing but cannot be guaranteed. Contact us for the most up-to-date pricing, availability and complete terms and conditions. 21_SC0210

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RECENT OXNARD KITCHEN REMODEL

ESTABLISHED IN 1993 • LICENSE #764241

SHOWROOM VISITS AVAILABLE BY APPOINTMENT 1500 Callens Road, Ventura • 805.658.0440 • kitchenplacesventura.com

Local Voices Interviews by Nancy Ransohoff

“We’ve redesigned our restaurant and kitchen layout to keep guest and employee health and safety at the forefront, while still providing the quality Four Seasons service. My focus with the team was to stay motivated, knowing that we all were going through very difficult times. [As for] the operations aspect, I redesigned Coin & Candor’s menu and the execution of each dish because we were facing a new food-to-go opportunity. We had to find the right containers to ensure that the quality of the food and the experience of our concept are not jeopardized. “Nonna (nonna. restaurant) in Westlake Village has done a fantastic job at putting together a lineup of ingredient-driven cocktails to-go. Their mason jar packaging makes you want to order takeaway beverages more often.” —Jesus Medina chef Coin & Candor Four Seasons Hotel Westlake Village fourseasons.com/ westlakevillage/dining

MARCH 2021 / 805LIVING.COM

“As chefs, one of the most rewarding parts of what we do is to create a beautiful experience for our community. When you have to pivot (and then pivot again and again) from a full-service dining experience to a well-operating, COVIDcompliant takeout business, it’s hard to find meaning in your craft. “What kept us going was all the support and love from our customers and feeling like we were a part of something bigger as our fellow restaurateurs came up with creative ways to survive. I am particularly impressed by Moody Rooster (moodyroosterwlv.com) in Westlake Village, which has hired its own employees to deliver food to keep them working.” —Giana Barone partner and sous chef Made in Italy Bistro by Antonio Sessa Westlake Village madeinitalybistro.com

“We focused on our website and our to-go program, serving quick, seasonally inspired dishes all made from scratch using mostly local, organic produce. We opened as a takeout-only restaurant on April 1, 2020. No one could believe we opened 15 days after the entire world was forced to shut down. The community embraced our bravery and rewarded us with their support. “Full of Life Flatbread (fulloflifefoods.com) in Los Alamos has definitely become our COVID-19 go-to take-out meal. What owner Clark Staub and his team have done during the pandemic is unreal. Their family meal packs are an amazing value.” —Michael Cherney co-owner and chef Peasants Feast Solvang peasantsfeast.com

“What has impressed me most is the resiliency of small-business owners. I’m not of the opinion that one thing got us through this period. It’s a host of tools each business had to employ to ensure their survival. At the end of the day, if you have built relationships with your community and individuals, you have a better chance of getting the resources you need to withstand the pandemic. Our customers are our number one resource. “Nothing Bundt Cakes (nothingbundtcakes. com), my neighbor, always amazes me. They are always doing something to promote their business. It also helps that they have some great cakes!” —Hutton John owner Caribbean Haven Ventura caribbeanhaven.com

FROM LEFT: COURTESY OF COIN & CANDOR; LUCA MARRONE; LINDA CHAJA PHOTGRAPHY; COURTESY OF CARIBBEAN HAVEN

When Life Gives You a Pandemic…

805-AREA RESTAURATEURS AND CHEFS SHARE INVENTIVE CHANGES THAT HAVE SUSTAINED THEIR BUSINESSES THROUGH COVID-19-RELATED CLOSURES AND RESTRICTIONS AND POINT TO OTHERS IN THE INDUSTRY WHOSE TALENTS AND RESILIENCE CONTINUE TO IMPRESS.

GRIMM’S Bluff

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

VISIT US IN THE HEART OF LOS OLIVOS!

2445 Alamo Pintado Ave. #102

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

Los Olivos CA 93441

Olio_805_March'21:Layout 1

2/17/21

1:02 PM

Photo courtesy of Olio e Limone Ristorante

805.691.9065 | grimmsbluff.com

Page 1

Photo courtesy of Olio Bottega and Santi Visalli www.TheFinestPhotos.com

Photo courtesy of Olio Pizzeria® and AlessioMorello.com

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

| Santa Barbara, CA 93101 | 805.899.2699

Local Voices

—Frank Ostini owner, chef, and winemaker The Hitching Post II Buellton hitchingpost2.com

—Joanne Bruchez co-owner, Boar Dough Tasting Room Agoura Hills, boardoughtastingroom.com

“The main adjustment we made is bringing all of our Grover Beach Sourdough bakery items under The Spoon Trade roof. We continue to bake in our bakery space, but sell everything at the restaurant now. We also started taking online orders, which helps to free up our phone lines a bit. Now we will be able to seat on our patio and utilize our bakery for retail sales. “I have been very impressed with Bell’s (bellsrestaurant.com) in Los Alamos. They switch up their takeout menu weekly and all sales are done online, leaving less contact for the guests.”

“We created Little Dom’s Seafood to be a place where guests come not only to enjoy fresh seafood, but also a place where they can relax and escape from their day-to-day hustle. We’ve had to think about dishes that travel well while also showcasing the thoughtfulness that we put into any dish enjoyed at the restaurant. “Frecker Farms (freckerfarms.com) in Carpinteria has really impressed me with the way they adjusted their operations by offering fruit and vegetable boxes in addition to a market at the farm every Wednesday.” —Brandon Boudet co-owner and chef Little Dom’s Seafood Carpinteria ldseafood.com

—Brooke Town co-owner The Spoon Trade Grover Beach thespoontrade.com

“Shifting to touch-free payments and digital menus. It’s been great watching our customers embrace this digital format and drilling into all the content we make available. For a restaurant that changes menus often and loves to share information about our local farm partners and unique or rare products and processes, it’s a great pivot. Knowing this, we plan on expanding our digital content further to allow guests to go even deeper into recipes, explore the history of cocktails, uncover suggested pairings, and more. A great example of leveraging digital for this kind of content discovery experience is the wine app Vivino.” 

—Graham Harris owner, Decker Kitchen Westlake Village, deckerkitchen.com

MARCH 2021 / 805LIVING.COM

“This has been unquestionably the most difficult time for all restaurants. We’re lucky to have the most incredible team that has risen to these new challenges and continues to go above and beyond. Early on, we came up with options for takeout that we knew would be good for people stuck at home: our Family Meals, our Taco Bar To-Go, and margaritas to-go. I also discovered new favorites during the pandemic. I love Olio Pizzeria (oliopizzeria. com) for take-out pizza, and Oku (okusantabarbara. com) is one of my favorites for sushi. Both are in Santa Barbara.” —Carlos Luna owner Los Agaves, Santo Mezcal, Flor De Maiz Santa Barbara, Goleta, Oxnard, and Westlake Village los-agaves.com, santomezcalsb.com, flordemaizsb.com

OSTINI: ROB STARK; TOWN: REBEKAH VENTURINI; BOUDET AND LUNA: BLAKE BRONSTAD; HARRIS: NICK GRINGOLD, INSTAGRAM: @CRAFTMEDIA_NICK

“First, we had to change dining-in to takeout overnight. Then we installed online ordering and had to work out the kinks. When outdoor dining was permitted, we installed a 50x50-foot tent and converted our Airstream kitchen into a waiter station. Then indoor and outdoor dining was allowed. Before we could adapt to it, indoor dining ended, and we pivoted once more, installing four outdoor cabana dinettes. Then it all shut down again and shifted to takeout. Now we’re ready for outdoor dining and will hope for the best. “Our neighborhood favorites during the pandemic are S.Y. Kitchen (sykitchen.com) for its pasta takeout and the duck by chef Budi Kazali at The Gathering Table (ballardinn. com/restaurant) in the Ballard Inn—it’s amazing.”

“Our biggest pivot has been reinventing our business to safely accommodate takeout and outdoor dining. We found environmentally safe to-go containers, put hand sanitizers on every table, added picnic tables, heat lamps, lights, and music, and even projected images onto the building to create a fun and inviting atmosphere. “I admire and applaud our neighbors at Sushi Su (sushisuagoura.com) for their commitment to safety and also for making their outdoor area warm and welcoming. We feel supported by the local businesses that are in the same boat and continue to follow the rules to keep our community safe!”

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COURTESY OF GLOBAL VIEWS

By Frances Ryan

A textural pattern draws the eye and highlights the cushy comfort of the “Lauren” sofa by Ashley Childers for Global Views. Turn the page for details. MARCH 2021 / 805LIVING.COM

Upgrades 2 1

4 3

9 10

1. Ashley Childers for Global Views “Lauren” curved sofa in Avoletta (price upon request); The Sofa Guy, Thousand Oaks, thesofaguy.com. 2. “Cecil” ottoman ($879); Pottery Barn: Thousand Oaks, Santa Barbara, and San Luis Obispo; potterybarn.com. 3. Lee Industries “1538-01SW” swivel chair in Flanders Moss velvet with antique brass frame ($2,526); Cabana Home, Santa Barbara, cabanahome.com. 4. “Hayworth” upholstered modular banquette collection with a single, a double, a triple, and a corner unit for endless configurations ($799–$1,899); Pottery Barn: Thousand Oaks, Santa Barbara, and San Luis Obispo; potterybarn.com. 5. Jessica Charles “1917-T Garbo” dining chair (price upon request); PTS Furniture Home and Office Showroom, Thousand Oaks, ptsfurniture.com. 6. Lillian August “Devonshire” bed in Todd grey ($8,700 for king size); Alderman Bushé Interiors, Thousand Oaks, aldermanbushe.com. 7. Verellen “Luna” ottoman (from $1,695 for 24-inch diameter); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome com. 8. Century Furniture “Elkins” rolled-back settee (price upon request); Designs of the Interior, Westlake Village, interiordesignwestlake.com. 9. New Pacific Direct “Darius” fabric bench with brushed-gold steel frame ($480); For Your Home Furniture, Ventura, fyhfurn.com. 10. “Anderson” chair in Gil Mineral performance chenille ($2,100); Ethan Allen, Agoura Hills and The Collection at RiverPark in Oxnard; ethanallen.com.  For more, visit our Pinterest page, keyword: 805living.

MARCH 2021 / 805LIVING.COM

A conversation among four 805-area culinary proprietors about the unprecedented challenges that their industry continues to face. PRODUCED BY LYNNE ANDUJAR AND ANTHONY HEAD PHOTOGRAPHS BY GARY MOSS

MARCH 2021 / 805LIVING.COM

20 Questions for Restaurateurs 20 Questions is 805 Living’s regular, virtual conversation connecting people who make this community such a special place. The premise is simple: Four residents of the 805 area learn a little bit about another participant and then ask five questions about that person’s life and work. In turn, each participant answers five questions from someone else. This month we connect four restaurateurs who have kept their businesses afloat and the rest of us well fed during the pandemic. Read on for their 20 questions and 20 answers.

Bree Gugliuzza

Westlake Village Co-owner, The Royal Egg Café theroyaleggcafe.com After high school, Bree Gugliuzza attended the Academy of Culinary Education in Woodland Hills to study culinary arts and pastry. This is where she met her husband, chef Jaron Gugliuzza with whom she co-owns The Royal Egg Café. After interning at several fine-dining restaurants, she became the pastry chef and baker at Saddle Peak Lodge before serving tenures in various departments at Four Seasons Hotel Westlake Village. She manages the front of the house and is the café’s head baker as well. Sherry Villanueva, founder and managing partner of Acme Hospitality, asked Gugliuzza the following questions. 1. What is your superpower? I would consider perseverance to be my superpower. There have been many ups and downs over the course of opening, owning, and operating our restaurant—especially during the pandemic—while simultaneously raising children. I’m thankful for the perseverance we’ve maintained. 2. What are some of the simple joys you have reconnected with during the pandemic? Slowing down. I have been so accustomed to never stopping and hardly taking a breath throughout the

days that something I had forgotten how to do was to slow down and take in more. 3. What is your favorite go-to dessert? Anything involving chocolate. I’m particularly fond of making brown-butter chocolate-chip cookies, fudge brownies, and seasonal pies. 4. If you could live anywhere else in the world where would it be? I would probably choose Italy and France. I fell in love with those countries while visiting and would happily return! 5. What is your secret for building a strong culture inside your restaurant? In addition to a transparency regarding our vision and expectations, what I believe has brought a strong culture into our restaurant is working side by side with our employees and going through everything together as a team. I frequently work as a regular employee alongside our team. We all count on one another and support each other through the challenges. I also value our employees’ feedback tremendously and try to let them know that as much as possible.

Daisy Ryan

Los Alamos Owner and chef, Bell’s bellsrestaurant.com Santa Ynez Valley native Daisy Ryan attended The Culinary Institute of America in New York before working for top-shelf New York City restaurants like Gramercy Tavern and Per Se. When she returned to the West Coast, she helped open The Line Hotel in Los Angeles before spending three years in Austin, Texas, working for McGuire Moorman Hospitality. She opened Bell’s in Los Alamos with her husband, Greg Ryan, in 2018. Greg Finefrock, founder of Finney’s Crafthouse & Kitchen restaurants, asked Ryan the following questions. 6. What was the most challenging aspect of navigating through the pandemic? We obviously wanted to be sure we were

MARCH 2021 / 805LIVING.COM

making safe decisions for our staff and guests. It was also important to keep people engaged when no one was leaving their homes. So we did this through social media and thinking outside the box to create different meal packages every week featuring different cuisine, from Chinese to cold fried chicken to Italian-American food. We are a French restaurant, and we realized very quickly that French food doesn’t lend itself well to takeout. So we needed to change some things. 7. Do you plan to open additional Bell’s locations, or another restaurant concept in the future? We are currently in the process of opening a seafood restaurant called Bar le Côte in Los Olivos as well as partnering with our friend Nick Priedite to open a barbecue concept next to Bell’s. 8. What did you learn about yourself and your ability to lead a restaurant team during the pandemic?

I learned that I was capable of helping out but that it was okay to be scared and to not know what I was doing. I think I also learned that as long as we kept trying new things and changing we could succeed. 9. How did you feel when you were recently selected one of Food & Wine magazine’s Best New Chefs? That they had called the wrong person. 10. How did working for Thomas Keller at Per Se influence or help you in opening your own restaurant? Obviously, chef Keller and Per Se strive for excellence every day. The attention to detail and to guests’ experiences prepared us to know what is important even in a more casual restaurant. The attention to detail in the food also taught me what ingredients can and should work together and that knowledge serves as a road map for me on a day-to-day basis.

Greg Finefrock

Lake Sherwood Founder, Finney’s Crafthouse & Kitchen, finneyscrafthouse.com In 1995 Greg Finefrock opened his first restaurant in Studio City, followed by 14 more throughout Los Angeles County over the next 25 years. He created his restaurant concept, a modern American tavern called Finney’s Crafthouse & Kitchen, in Westlake Village in 2016. He has since opened additional Finney’s restaurants in Santa Barbara, Ventura, and San Luis Obispo, each with a globally inspired menu and 30 California draft beers. Bree Gugliuzza, co-owner of The Royal Egg Café in Westlake Village asked Finefrock the following questions. 11. Does your globally inspired menu change frequently? Constant menu innovation has been a key to Finney’s success over the years. Our guests love that our menu is constantly evolving, and we make sure to change out 10 percent of it twice a year, in the spring and fall. In February, we rolled out our latest menu change, which included new, exciting dishes such as Chopped Italian Salad, Grilled Chicken Club Sandwich, Smoked Tri-Tip Sandwich, and seven new flavors of hot wings. 12. Do you have a hand in the creation of the menu items? Menu development is handled by me and our talented executive chef, Eric Bosrau. I follow food trends closely and take frequent food safaris to see what’s buzzworthy in cities across the country. Last year I tried some amazing cheesesteak egg rolls in New York City. I asked Eric to create his version of the dish, and now it’s one of our best sellers. 13. How has the pandemic affected your business most? While there was no playbook for dealing with a pandemic, after the related shutdowns, we pivoted to a deliveryand-takeout model. We kept the wheels turning and never closed a day, but the most difficult decision was being forced to furlough a large part of our team, not once but twice. Our amazing team members are the lifeblood of Finney’s, and it was heartbreaking to make those difficult business decisions. That being said, the resilience, stamina, dedication, and endurance of our team members throughout this pandemic has been nothing short of heroic. 14. How do you balance family life with being a restaurant owner? When I started Finney’s, I made a promise to myself that I would always make time to spend with my family. The key to a healthy work/life balance while operating multiple high-volume restaurants is having a talented and dedicated leadership team at the helm. This has enabled me to stay true to that promise, and I will always have time to take my wife, Meghan, to dinner, coach my son Jordy’s baseball team, or attend the cheerleading events of my twin daughters, Gracie and Frankie. 15. What are your biggest challenges in owning this restaurant? I like to say: we are not in the restaurant business, we are in the experience business. Ensuring the happiness of our 300-plus team members and thousands of daily guests certainly is a challenge for me, but it’s a challenge that inspires me every day and one that brings me tremendous joy and pride. MARCH 2021 / 805LIVING.COM

Sherry Villanueva

Santa Barbara Founder and managing partner, Acme Hospitality acmehospitality.com After 25 years working in marketing, Sherry Villanueva made a successful transition into the hospitality industry. Her Santa Barbara-based company, Acme Hospitality, now owns or operates some of Central California’s premier restaurants, including The Lark, Loquita, and La Paloma Café, as well as other interests, like the Santa Barbara Wine Collective. Daisy Ryan, owner and chef of Bell’s restaurant in Los Alamos, asked Villanueva the following questions. 16. What changes have you seen and what do you think makes for a successful establishment within the community? I think the quality and the creativity of food has exploded in the Santa Barbara restaurant community over the last 10 years. Exciting new restaurants continue to open every year while more chefs source locally and seasonally, bringing techniques and inspiration from all over the world. I believe that a commitment to our broader community and a constant strive toward excellence are two of the key things that make for a successful establishment. 17. What challenges did you find in expanding from one restaurant to a multiple restaurant operation? Expanding from one restaurant to two and beyond is kind of like having kids: two is twice as hard as one, and so on! While there are some economies of scale, particularly

on the operations side, each restaurant is unique and requires a focused commitment to its particular challenges and strengths. 18. What do you value most about the people who work with you? I value integrity, loyalty, and authenticity the most. I’m fortunate to have a team that embodies these qualities. I also love them (and my husband, Jim) for their ability to have fun and laugh. There have been many dark times over the last year, and our ability to find joy and laughter has been a lifeline. 19. Do you see any changes that Acme made in response to the challenges presented by COVID-19 becoming permanent? I do see a few trends that are here to stay. Takeout will continue to play a role, so developing dishes that are portable while still delicious will continue to be important. There has been a return to comfort food while simultaneously an increased demand for more innovative dishes that you can’t make at home, and I think both are here to stay. Plus, cocktails, more cocktails! 20. What cookbooks do you value most? My go-to reference books are Julia Child’s Mastering the Art of French Cooking and the ever-classic Joy of Cooking [Irma S. Rombauer et al.]. I am a die-hard Yotam Ottolenghi fan and have every one of his cookbooks. I love The Art of Simple Food by Alice Waters because that’s the way I like to eat. Samin Nosrat’s Salt, Fat, Acid, Heat was a great way to break cooking down into four simple concepts. Lastly, I love Alison Roman’s Nothing Fancy because it gives me hipster street cred with my kids. 

MARCH 2021 / 805LIVING.COM

A SHORT LIST OF COMPELLING CREATIONS THAT ARE AVAILABLE TO GO AT RESTAURANTS IN THE REGION.

Intriguing As the months have ticked by and cabin fever has raged on unchecked, the idea of driving out of the way to eat something from a place you’ve never tried before sounds a lot more fun than it did in, say, early March 2020. With this in mind, the following guide identifies intriguing, worth-the-trip dishes and places that will add a sense of adventure to going “out” to eat while honoring current guidelines, which as of this writing allow for takeout and outdoor dining. Just remember to pack a mask for the journey.

BY LISA McKINNON

Eats

GARY MOSS

mmerse yourself in Turkish culture at Lokum (lokumsb.com) in Santa Barbara, and coming soon to San Luis Obispo. The name refers to Turkish delight, a soft candy available in more than 30 flavors—some embedded with chocolate, others covered in rose petals—displayed in the shop’s glass cases. Add a small but mighty cup of Turkish coffee for an afternoon pick-me-up.

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Intriguing

Eats

o the list of plantbased options in the 805, add these: adult beverages in Ventura. Beer shakes made with nondairy ice cream and topped with sprinkles echo the mood at Fatty Vegan (fatty-vegan805. square.site). The Saloon (thesaloonvta. com; below) takes its everything’s-vegan menu seriously, topping its whiskey sour (right) with a froth of aquafaba (chickpea soaking or cooking water) instead of egg whites.

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RIGHT: SILAS FALLSTICH; LEFT AND INSET: COURTESY OF THE SALOON

rispy on the outside. Tender, almost custardy, on the inside. It isn’t easy getting the proper mix of textures for canelés de Bordeaux, which may be why the cylindrical pastries are rarely seen at area bakeries. An exception: Bob’s Well Bread Bakery (bobswellbread.com) in Ballard and Los Alamos, where the caramelized beauties appear daily. C’est magnifique!

illed as the 805’s first hibachi food truck, The Gourmet District

(Instagram: @gourmetdistricthibachi) posts up throughout Ventura County with craft beer– battered tempura shrimp, garlic noodles, and grilled tofu, chicken, and steak. Lobster-tail combos (complete with drawn butter) are so generous you’ll have trouble closing the lid on the to-go box.

kewers, or kushiyaki, are the stars at Gotetsu (gotetsu805.com) in Ventura. The kitchen’s modest size doesn’t stop owner Yukari Watanabe from preparing an impressive, ever-changing array of grilled proteins and vegetables for takeout and by-reservation seating on the back patio. Her Ramen Rallies sell out every second weekend of the month.

agyu beef jerky. Black truffle terrine. Beef Cheek Nuggets (below). Lamb bacon and duck liver pâté (above). Brioche doughnuts filled with local-strawberry jam. You never know what Gabe Garcia (left), chef at Tierra Sur (tierrasuratherzog. com) at Herzog Wine Cellars in Oxnard, is going to do next, but you can be sure that it will infuse the restaurant’s takeout options with fine-dining flair. Dinner-for-two menus change weekly, offering kosher takes on dishes from around the world.

FROM TOP: ED BLAIR; TONY PINTO, PINTO PRODUCTIONS; DAVID WHITTEMORE

irria Quesotacos have arrived on Santa Barbara’s State Street, thanks to Yona Redz (Instagram: @yona_redz). Owner Jonathan “Yona” Estrada simmers beef in chiles and spices until it’s fall-apart tender, adds cheese and tortillas, then serves the griddled results—bubbling-hot on the inside, crispy on the outside—with consommé for flavorful, if messy, between-bites dipping. Cups of Tapatío-brand noodles are vessels for Birria Ramen.

MARCH 2021 / 805LIVING.COM

Intriguing

Eats F

or farm-to-table dining with a French accent and the option of ordering beef cheek bourguignonne to go, head to Les Petites Canailles (lpcrestaurant. com) in Paso Robles. Prefer to have your Steak Tartare plated by the chef? Reserve a table on the parkinglot patio. Le Pantry has rubs, rillettes (a type of confit), and imported butter to take home.

here there’s a smoker on the streets of Los Alamos, there’s Priedite Barbecue (Instagram: @prieditebarbecue). Offering Texas ’cue with a Cal‑Ranchero twist—think brisket, fenneljalapeño slaw, and beef-fat tortillas—pitmaster Nicholas Priedite’s collaboration with Bell’s Restaurant (bellsrestaurant.com) attracts walk-up crowds for Breakfast BBQs on selected Saturdays. (Pro tip: Don’t sleep in.) Priedite’s smoker may move to the lot next to Bell’s later this year. 70

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pizzerianapoletana.com) in Thousand Oaks—and coming soon to Agoura Hills—Detroit-style pies are among the regional specialties offered by owner Mick Mahan, who honed his pizza knowledge while touring as Pat Benatar’s bassist. A gluten-free crust is an option for the Detroit, which features white cheddar pressed around the edges of a rectangular metal pan so it bakes into a caramelized crisp.

GARY MOSS; OPPOSITE: GARY MOSS

t Parma Pizzeria Napoletana (parma

xperiencing British public-house fare is as easy as ordering meat-and-veggie pies at The Raven Tavern (theraventavern.com) in Oxnard’s Seabridge Marina Center. From-scratch options include hand pies, garlic mashed potato–topped Shepherd’s Pie, and Scotch pies like those sold at football (er, soccer) matches. (See the Veggie Pie, filled with carrots, onions, peas, and potatoes in a rich curry sauce, below.) Visit the Corner Store for imported treats and cocktails to go.

NOVEMBER 2020 / 805LIVING.COM

Intriguing

Eats

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ASAKA UENO

n Japan, an izakaya is a casual bar that serves snacks. In Ojai, Izakaya Full Moon (fullmoonojai. com) honors the theme within COVID-19 guidelines. Bento boxes like the sashimi and sushi rice–filled Kaisen Chirashi box, above, are great for takeout. Beer and sake—including a sparkling nigori (a cloudy variety of the Japanese rice wine)—are available to go or for sipping on the patio between bites of fried burdock root and Wagyu Tataki (medium rare beef with ponzu).

on’t know a Nürnberger from a weisswurst? Start your sausage education at Beda’s Biergarten (bedasbiergarten.com) in San Luis Obispo. The restaurant offers Nürnberg-style bratwurst and Bavarian veal-and-pork sausages, respectively, along with other varieties made locally to its specifications. Fresh spätzle, assorted schnitzels, and German beer and wine add to the lesson.

very Friday from 6 p.m. to 9 p.m., Honey

TOP: COURTESY OF BEDA’S BIERGARTEN; BOTTOM, LEFT: GARY MOSS

Cup Coffeehouse & Creamery (Instagram: @

honeycupcoffeehouse) in Channel Islands Harbor presents “After Hours with Alex,” featuring spiked versions of its 805 Creams by Alex Montoya, executive chef for sister restaurants Waterside and Water’s Edge. Offering flavors like Blackberry Sour Sorbet (made with berry-flavored, slushystyle sour ale, left), the selection of adults-only ice creams and vegan sorbets changes weekly.

f you haven’t been to Active Coffee Co. (activecoffeeco.com), you really don’t know beverage clouds at all. Along with teas and pour-overs, the coffeehouse in San Luis Obispo’s Creamery Marketplace serves cotton candy–topped drinks like the Chai on Chai Cloud and kid-friendly Strawberry Cloud Lemonade.

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Intriguing

Eats

opped with a rice flour–based paste that turns potato chip–crisp when baked, Dutch crunch rolls are the perfect vehicle for sandwiches from On a Roll (onaroll805.com). Pre-order from the online menu (it changes weekly) and, depending on the day, pick up from Third Window Brewing Co.

(thirdwindowbrewing. com) in Santa Barbara or a commercial kitchen in Goleta.

ts dining rooms are closed for the duration, so Mee Heng Low Noodle House (Instagram: @ meehenglow) in San Luis Obispo is upping its takeout game. Menu items beyond the Chop Suey noted on the restaurant’s vintage neon sign include bao (steamed buns), in flavor combos like peanut-chili chicken, and whole smoked ducks to take home. Check social media for availability.

est of Orleans

(westoforleans.com), a takeout-only spot in Newbury Park, has tri-tip po’boys, seafood gumbo, vegetarian collard greens, and other Californiameets-Cajun fare—plus Jazzywings. Introduced by owner-chef Marcus Webster when he was a jazz-station DJ cooking for musicians, the jerkseasoned chicken wings come with sauces like blue cheese–based Dipped in Tha Blues and sweethot Scotch Honies.

here’s ceviche, and then there’s the Botana SeaSand (right) from Oxnard’s SeaSand Food Truck (Instagram: @seasandofficial): A spicy tower of shrimp ceviche, crab, octopus, pico de gallo, and chopped red onion, mango, and cucumber, topped with a generous layer of sliced avocado. There’s also the Peruvian street-cart-style ceviche available at Limeña Peruvian Eatery (limenaeatery.com) in Thousand Oaks. Local halibut is marinated in traditional leche de tigre, a spicy mix of fresh lime juice, ginger, and ají limo (Peruvian chile) paste, then served with yams for sweetness and toasted Peruvian corn for crunch.

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Plant-Based Bistro & Brewery (sageveganbistro.

com) requires a shorter drive following the debut last year of the restaurant’s 805-adjacent location at Whizin Market Square in Agoura Hills. Chef and owner Mollie Engelhart uses avocados grown on her Fillmore farm as the foundation for the spicy dish.

TOP: MICHAEL ELKINGTON

rdering jackfruit “carnitas”–stuffed avocados from L.A.-rooted Sage

GARY MOSS

air Barbados-born chef Harold Welch (left) with a State Street address that’s been part of Santa Barbara’s restaurant scene since 1927, and you have Embermill (embermillsb.com), serving blackened catfish with coconut grits and other Caribbean-Creole fare at the former Aldo’s (and The Copper Coffee Pot before that). Choose takeout or seating on the historic courtyard-style patio. 

MARCH 2021 / 805LIVING.COM

Taste FOOD / WINE / DINING OUT

Veggie Burgers 2.0 TODAY’S PLANT-BASED PATTIES ARE SO INVENTIVE, HEARTY, AND TASTY THEY’RE NOT JUST FOR VEGETARIANS ANYMORE. LOCAL CHEFS REVEAL THE SECRETS TO CRAFTING THEIR CREATIVE, CARNIVORE-APPROVED VERSIONS.

By Jaime Lewis Photograph by Gary Moss

emember when only vegetarians ate veggie burgers? Meat-eaters did not envy them their drab vegetableprotein patties—all pale imitations of a succulent beef burger. More often than not, veggie burgers were an afterthought on restaurant menus (that is, if you could find them), a dish made to appease rather than to delight. Fortunately for vegetarians and omnivores alike, that’s really beginning to change. Whether they’re concerned about their health, climate change, or the humane treatment of animals, many diners are asking restaurants to ramp up their plant-forward cuisine. Now engineered protein patties like the Impossible Burger and Beyond Burger better replicate the taste and texture of meat, and chefs are

HIPPIE BURGER For Burger Night at Pico every Sunday evening, chef John Wayne Formica serves this dish, which showcases his Possible Patty, made with cauliflower, beets, chickpeas, quinoa, herbs, and spices. Instead of a traditional bun, the patty is sandwiched between pieces of fried plantain. “I’m from Chicago, where there’s a sandwich that was made famous by a Puerto Rican chef called a jibarito,” Formica says. “It uses tostones instead of bread. So that’s the inspiration: I wanted to bring my Chicago roots and have fun. And if I can do it vegan and gluten-free, even better. Formica’s vegan mayonnaise calls for aquafaba (chickpea-soaking or -cooking water), an effective binder, especially when whipped to provide heft and frothiness. Like mayonnaise, his condiment can be used as a sandwich spread or as a base for dips and dressings. Makes 4 burgers POSSIBLE PATTIES ⅔ cup cauliflower, roughly chopped ⅔ cup red beet, roughly chopped

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building their own meatless patties with vegetables, grains, legumes, and even fruit. “I believe in scratch cooking,” says John Wayne Formica, executive chef at Pico restaurant (losalamosgeneralstore.com) in Los Alamos. “It’s my culinary approach and my belief. Transforming one thing into something else is the ultimate satisfaction.” Formica’s vegan Hippie Burger consists of what he calls a “Possible Patty.” Made from vegetables, legumes, grains, and spices, it is served jibarito-style—on a fried plantain instead of bread— with all the fixings. Here, Formica and two other Central Coast chefs share their expertise in building a scratch-made, restaurant-worthy veggie burger at home.

⅓ cup shallots, chopped 2 teaspoons salt, divided 3 tablespoons canola or vegetable oil ⅓ cup kale leaves, chopped ⅓ cup parsley leaves, chopped 1 tablespoon fresh oregano, chopped ⅓ cup sun-dried tomatoes, chopped ⅓ cup potato starch 3 tablespoons chia seeds ¼ cup extra-virgin olive oil 2 teaspoons cumin 2 teaspoons coriander 2 teaspoons smoked paprika ⅔ cup cooked quinoa ½ cup canned chickpeas (reserve liquid from can) 2 teaspoons aquafaba (reserved chickpea liquid) Nonstick cooking spray VEGAN MAYONNAISE Makes ½ quart ½ cup aquafaba (liquid from a can of chickpeas) ½ cup extra-virgin olive oil 1 tablespoon minced garlic

1 teaspoon salt 1 teaspoon lemon juice 1 teaspoon xanthan gum (available at Whole Foods Market and in health food stores) TOSTONES (FRIED PLANTAIN “BUNS”) 3 green unripe plantains (found at Latin or international markets) 2-3 cups canola oil or preferred fry oil 1 teaspoon sea salt FIXINGS 4 slices dairy-free cheese 8 lettuce leaves 12 slices fresh tomato To make Possible Patties: Place cauliflower, beet, shallots, and 1 teaspoon salt in the bowl of a food processor and pulse the mixture until it’s finely chopped. Heat canola or vegetable oil in a medium sauté pan over medium heat, then add the chopped cauliflower mixture. Cook, stirring occasionally, for 6 minutes, until the mixture is soft and red (from the beets). Remove from heat and set aside to cool. >

Listen up! For some culinary inspiration and tasty sound bites from chef John Wayne Formica of Los Alamos’ Pico restaurant plus more about his Hippie Burger, check out contributing writer Jaime Lewis’ interview with him in the 805 Living Eats podcast at 805living.com.

The JOi Burger at JOi Café in Westlake Village features a protein-rich patty made with black beans, mushrooms, quinoa, and walnuts. The JOi Sliders recipe on page 78 calls for the same patty formula, scaled-down.

Taste Food

In a large mixing bowl, combine the next 13 ingredients and the remaining 1 teaspoon of salt. Mix well, then transfer to food processor bowl (in batches, if necessary) and pulse until texture resembles raw meat. Return kale mixture to mixing bowl and form it into a large ball. Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. When mixture has chilled, form it into 4 burger patties. Heat a skillet or griddle over medium-high heat, apply cooking spray, and sear patties for 3 minutes on each side. Alternatively, grill patties over a charcoal or gas flame after coating grill with cooking spray to avoid sticking. To make vegan mayonnaise: Combine all ingredients in a food processor or blender. Blend well until the mixture emulsifies. Store in an airtight container in the refrigerator for up to 5 days. To make tostones: Heat oil in a medium cast-iron pan over high heat for 10 minutes until it registers 350°F. Meanwhile, trim off plantain ends and remove peels. Cut the flesh of each plantain into 3 even pieces. Using metal tongs, carefully place the plantain pieces in the hot oil and fry for 5 minutes. Remove the pieces and transfer to a plate lined with paper towels; keep oil over heat. Set plantain pieces aside to cool for 5 minutes. Using gloves to prevent burning hands, place plantain pieces on a wax paper–lined work surface and flatten pieces gently with your hand. Place a second sheet of wax paper on top of plantains and use a rolling pin to roll out each piece of plantain to a 4-inch round. Return plantain pieces to the fryer. Fry 2 minutes per side, until golden. Remove each piece and transfer to a plate lined with fresh paper towels to drain off oil. Season all tostones evenly with salt. To assemble each burger, spread 1 tablespoon vegan mayonnaise on one side of two tostones. Place a cooked Possible Patty on one of those tostones. Top with 1 slice dairyfree cheese, 2 lettuce leaves, 3 slices tomato, and the other tostone.

JOI SLIDERS At JOi Café (joicafe.com) in Westlake Village, every item on the menu is vegan and gluten-free, and one of the most popular, says owner Joi Stearns, is the JOi Burger: a bean, mushroom, and kale–based patty served on a gluten-free bun with fixings. “There are a lot of meat alternatives out there now,” Stearns says, “but this is just a good, hearty, vegan burger patty with flavor and texture, made fresh every day.” Instead of eggs to bind the patty ingredients together, this recipe calls

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for use of the “flax egg”: 1 tablespoon of ground flaxseed mixed with 3 tablespoons of hot water. Here, Stearns scales down her full-size burger formula to make sliders, perfect for a party or picnic. Makes 18 sliders PATTIES 3 tablespoons plus 2 teaspoons olive oil, coconut oil, or grapeseed oil, divided ½ cup chopped onion 1 cup diced mushrooms 1 cup chopped kale 1 clove garlic 1½ cups black beans, rinsed and drained 1 tablespoon balsamic vinegar 1 tablespoon yellow mustard 1 teaspoon salt 1 teaspoon pepper 2 teaspoons smoked paprika 1 cup gluten-free bread crumbs ¼ cup brown rice, cooked according to package directions ¼ cup quinoa, cooked according to package directions 1 tablespoon nutritional yeast 2 “flax eggs” (2 tablespoons ground flaxseed mixed into 6 tablespoons hot water) ¾ cup chopped walnuts (optional) FIXINGS 18 gluten-free slider buns Vegan mayonnaise, like Vegenaise, as desired Mustard, as desired Lettuce leaves, as desired Tomato slices, as desired Heat 2 teaspoons oil in a frying pan over medium heat. Add onion, mushroom, kale, and garlic and sauté until softened, about 5 minutes. Transfer mixture to the bowl of a food processor with beans, vinegar, mustard, 1 tablespoon oil, salt, pepper, and paprika and pulse until it’s combined but still chunky. Add bread crumbs, rice, quinoa, nutritional yeast, “flax eggs” and walnuts (if using) and pulse until combined. Transfer mixture to a work surface and form into 18 golf ball–size balls. Flatten balls into patties. Heat remaining 2 tablespoons oil in a pan over medium-high heat. Fry patties 2 to 3 minutes per side until browned and heated through. Serve on buns with vegan mayonnaise, mustard, ketchup, lettuce, and tomato.

FLAVOR FACTORY’S HOMEMADE VEGGIE BURGER At the Flavor Factory (facebook.com/ flavorfactorymb) in Morro Bay, owners

Adam and Dawnelle Pollard have worked to perfect all of their burgers, and their Homemade Veggie Burger is no exception. The chickpea and black bean–based patty is vegan and—when sandwiched in a gluten-free bun—gluten-free. To serve it as it comes at the restaurant, top the patty with peppery arugula leaves on a (gluten-full) brioche bun slathered with pesto mayonnaise. Premade patties can be frozen for later meals. Makes 12 patties PESTO MAYONNAISE 2 tablespoons prepared basil pesto ⅓ cup mayonnaise or vegan mayonnaise PATTIES 2 tablespoons olive oil 3 medium yellow onions, finely chopped 3 14-ounce cans chickpeas, drained and rinsed 2 14-ounce cans black beans, drained and rinsed 2 cups quinoa, cooked according to package directions ¾ cup oat flour 3 teaspoons kosher salt 2 teaspoons black pepper 2 teaspoons smoked paprika 2 teaspoons cumin 2 teaspoons ground coriander 2-3 cups canola oil FIXINGS 12 brioche or gluten-free buns Arugula leaves To make pesto mayonnaise: In a small mixing bowl, combine prepared basil pesto and standard or vegan mayonnaise. Mix well to combine. Refrigerate until ready to serve. To make patties: Heat the olive oil in a large skillet over medium heat. Sauté onions until golden brown, about 15 minutes. Remove from heat. In the bowl of a food processor, combine chickpeas and black beans and pulse until just crumbled. Transfer beans to a large mixing bowl, add sautéed onions and next 7 ingredients, and mix well. Heat canola oil in a medium cast-iron pan for 10 minutes. Meanwhile, form 12 patties. For each, roll about ¾ cup of chickpea mixture into a ball and use hands to gently flatten. Fry patties until golden brown, about 3 minutes each side. Transfer patties to a paper towel–lined plate to drain off excess oil. To assemble each burger, spread pesto mayonnaise on cut sides of each bun half. Place patty on bottom half of bun and top with arugula and other half of bun. ·

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Taste Beverages By Alex Ward

Drinking at a Distance 805-AREA BUSINESSES OFFER TAKEAWAY TIPPLES FOR A PRIVATE HAPPY HOUR.

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three complementary spice blends, and access to a live virtual tasting event. LXV’s current offering, themed “Enkindling Spring,” includes a 2020 Sauvignon Blanc, 2017 Spell (51 percent cabernet sauvignon, 49 percent syrah), and 2017 Secret Craving (75 percent cabernet franc, 15 percent cabernet sauvignon, and 10 percent petit verdot) as well as three carefully curated spice blends, each perfectly paired to a corresponding bottle. With its exceptionally tasty wine, deliciously piquant pairings, and engaging guided tastings, LXV’s Palette represents one of the 805 area’s more remarkable wine packages and a terrific value for oenophiles in the market for something new. Stylish bar and restaurant The Alchemists’ Garden in Paso Robles has developed a well-earned reputation for crafting forward-thinking cocktails with interesting ingredients including its twist on the

SARAH KATHLEEN

he pandemic has changed the way we drink. Gone, for now, are the days of sitting shoulder-to-shoulder with strangers in crowded bars or sipping wine with friends in buzzing tasting rooms. But that doesn’t mean we can’t still have a good time. Throughout the Central Coast, local entrepreneurs are innovating ways to provide upscale libations and distinctive drinking experiences free of risk or worry. With fully equipped cocktail kits, virtual tasting packages, and reimagined lounge spaces, you don’t have to be an expert mixologist or master sommelier to recreate the magic of meeting for drinks in a safe and comfortable environment. Bring home Paso Robles’ LXV Wine Tasting Room experience with the LXV Virtual Tasting Palette ($75, lxvwine.com), a collection of three sample-sized wine bottles (enough for two people),

Shake up a craft cocktail from the Alchemists’ Garden at home with The Nicolas Flamel Shaken Kit.

TOP: ALEXANDRA CHANDLER

margarita, the Nicolas Flamel. Mix one up at your next outdoor gathering with the Nicolas Flamel Shaken Kit ($125, alchemistsgarden. com), a turnkey package that includes a bottle of chipotle-infused tequila, lapsang souchong tea, agave nectar, fresh limes, a cobbler shaker, a Japanese jigger, and housemade chipotle salt. Discerning tipplers can add Riedel whiskey glasses for $15 each. The kit comes with a detailed recipe card, ensuring that even the most inexperienced of bartenders can achieve a perfect pour. Looking to stage a romantic celebration somewhere other than your own living room? Kick back and watch the waves from the Backyard Bistro ($275, slatecatering.com/ backyard-bistros), a beautifully appointed campervan located along a scenic stretch of Santa Barbara’s coastline. Conceived as a collaboration between caterer Allie Chandler and restaurateur Alvaro Rojas, the Backyard Bistro provides a completely contactless way to enjoy a night out. “I think it’s a really unique thing totally outside the vanilla date experience,” says Rojas, “and I’m stoked that we can provide it.” Couples can book the Date Night package, which accommodates up to four guests for a private twohour experience and includes a charcuterie platter and the choice of two eight-ounce craft cocktails, a six-pack of M. Special Beer, or a bottle of wine. Guests can also choose to add a seasonal dinner from Santa Barbara tapas restaurant Milk & Honey, a flower bouquet, desserts, or a tasting of select mezcals. Pick up a piece of tiki-bar culture to-go with a Tiki Sugar Lava Pop ($14, hventikiloungeandlanai.com) from Ventura’s VenTiki Lounge. The volcano-esque frozen concoction is made from rock candy flavored with passion fruit, hibiscus, and fassionola (mixed fruit) syrup. It’s served in a paper caldera atop a potent classic daiquiri base. “It’s cold, it’s sweet, and it’s sticky and messy,” says bartender Elvis Rivers, “as these treats should be.” Drinkers in the market for something a bit less sweet can opt for VenTiki’s Boat Box ($38), a comprehensive to-go kit that includes a paper-craft riverboat, two tiki cocktails (mixed even stronger than their in-house counterparts), two swizzle sticks, a paper parasol, and a toy monkey stowaway. The light, upmarket fare of Los Alamos’ Full of Life Flatbread finds its perfect match in Full of Life x So Fresh ($30, fulloflifefoods.com), a carbonic wine produced in collaboration with celebrated Los Olivos winery Stolpman Vineyards. “When we blended this, it made me extremely happy to taste,” says the restaurant’s owner Clark Staub. “It’s a really fresh,

Go out for drinks in a private Backyard Bistro campervan with a beach view (above) or enjoy a wine-tasting event at home with the LXV Virtual Tasting Palette (below).

fruity, red wine.” This limited-run bottle features a blend of 88 percent grenache, 6 percent gamay, and 6 percent trousseau, with all the refreshing acidity and fruity flavor that Stolpman’s So Fresh product line is known for. Made by former Full of Life bartender, Kyle Knapp, the wine is naturally fermented with no added sulfur and delivers soft floral notes with a relatively low alcohol content. It is, by design, the ideal accompaniment to a spring picnic featuring seasonal salad and flatbread offerings from Full of Life.  MARCH 2021 / 805LIVING.COM

Taste Dining Out By Victoria Woodard Harvey Photographs by Gary Moss

At the center of the E+ Mon Crunch Roll is shrimp tempura, which is surrounded by avocado, cucumber, and chive mayo before it is wrapped in sushi rice. Topped with spicy tuna, the dish is served with sweet soy and citrus sauces.

A Japanese Culinary Adventure

E+ MON BRINGS INNOVATIVE ASIAN CUISINE TO WESTLAKE VILLAGE.

nce, daring innovations in modern Japanese cuisine meant a combination of California avocado and creamy crab or a drizzle of hot oil over “newstyle” sashimi. These days, the spirit of delicious innovation continues at E+ Mon (eplusmon.com), recently opened in the Westlake Commons in Westlake Village. Upon

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entering the cozy, bright corner space—even if only to pick up a take-out order—patrons become a brief part of the sushi bar’s creative hum. A few bites into an E+ Mon signature roll or a steaming bowl of the house ramen, the thrill of a new discovery takes hold. Chef-owner Hidetoshi “Teddy” Seike is a newcomer to the region but already has a fan base among Westlake, Malibu, and Agoura Hills residents who

became familiar with his cuisine on visits to Samurai, the restaurant he previously owned in the town of Mammoth Lakes. “I really like Westlake Village,” Seike says. “The lake, the atmosphere, the friends—it’s like a resort without the crowds and traffic.” At E+ Mon, Seike collaborates with head chef Koji Miyamoto, who returns to the Conejo Valley 20 years after stints in Simi Valley and Westlake Village. Miyamoto also helmed New York’s Hinomaru Ramen Astoria, a frequent recipient of the Michelin Guide’s Bib Gourmand (“very good value”) designation. Unlike many ramen broths made with pork bones, E+ Mon’s signature broth is made with chicken and a huge variety of fresh vegetables. The five-hoursimmered broth is ideal for a health-conscious ramen fix, but for Seike, who tastes it every day, it’s as much about flavor as it is about nourishment. “It’s

Chef-owner Hidetoshi “Teddy” Seike (left) innovates to produce offerings like Baked Rice Spicy Tuna (above), a lighter take on the deep-fried crispy rice trend.

sweeter and lighter,” he says of the broth, and “not many restaurants do this.” The Tokyo-style ramen noodles come topped with an ajitama (half-boiled and marinated) egg, sliced braised pork, roasted garlic, fresh arugula, bamboo shoots, and a spoonful of porcini mushrooms blended in truffle oil. Standouts among the signature rolls are: the E+ Mon crunch roll, featuring spicy tuna, shrimp tempura, chive mayo, and citrus fruit; the bakedscallop California roll, flavored with cumin seed and crushed chili; and the yellowtail tempura roll, > MARCH 2021 / 805LIVING.COM

Taste Dining Out

Colorful fixtures from Istanbul illuminate the interior where a floor-to-ceiling slate wall is scripted with the daily menu. a batter–coated nori wrap, filled with flaked fish, avocado, haricot verts, and pickled carrot, that is fried and served with citrus ponzu. The Madam Vo Vegetable Roll is a color wheel of veggies: purplish-red beets, orange carrots, green haricot verts, and golden yellow takuan (pickled) radishes. The black sesame seed–studded white soy paper is lined with quinoa-flecked sushi rice and filled with the vibrant vegetables, aburage (seasoned tofu), ground almond, gobo (burdock root), and lemon zest. It’s served with Kiyo Vinaigrette, a proprietary dipping sauce made from onion, ginger, and yuzu with a float of cilantro pesto. In response to customer demand, Seike plans to expand the vegan sushi menu. For bao buns, a base of soft, white bread the size of a small tortilla is slathered with sauce and filled with a choice of crispy tofu, tempura vegetables, or 84

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Seike’s recommendation: whole, tender, soft-shell crab crisped in tempura batter and drizzled with creamy miso mayo. The baked rice sushi is a lighter take on trendy crispy rice sushi, which is usually deep-fried. Here, the rectangles of white rice are slathered with a savory blend of soy sauce and clarified butter, oven-crisped for a chewy texture, and topped with a choice of spicy tuna or a deconstructed guacamole (smashed avocado, yuzu vinegar, and pink pepper). The spicy sautéed shrimp with diced onion and bell peppers is reminiscent of the Mexican alambre. With a touch of herbs, Parmesan cheese, and a serious kick of red chili, the shellfish sauté goes amazingly well with the cool and creamy California roll it tops. Worth noting is E+ Mon’s choice of premium ingredients, such as Matsuri rice, which is revered for its melt-in-your-mouth texture when cooked, and akazu, an aged red vinegar made from sake lees through a process that has been used for 150 years. The mildly sweet result lacks the sharpness of white vinegar and possesses a depth of flavor that Seike prefers with the fish in his traditional sashimi, sushi combos, hand rolls, and cut rolls. The beverage program includes a list of premium sake including Ken Daiginjo, Japanese craft beer, and California wines selected for their sushi-friendly qualities or to accompany starters like garlic truffle edamame and crispy free-range chicken wings. Seating is available outdoors as well as indoors (when allowed by state regulations), where colorful fixtures from Istanbul illuminate handmade wooden tables for a homey vibe. A floor-to-ceiling slate wall is scripted with the daily menu. “I wanted to have a sexy atmosphere, good for date night or a special occasion,” Seike says. “I am originally from the Fukuoka region of Japan, where emon means ‘something nice.’ I added the ‘+’ to the restaurant name so it means ‘something really nice!’ ” Simple yet sophisticated, familiar but intriguing, satisfying but piquing a desire for more, E+ Mon has all the elements for a date with adventure, delicious and new. 

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 demi-glace. Fresh locally sourced fish, pastas, and salads round out the menu along with housemade 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.

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

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

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

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

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

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

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

Romantic With the cozy upscale ambience of an oldfashioned 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, tiptop service, and Frank Sinatra in the background set the scene for traditional, satisfying meals.

FIRST & OAK 409 First St. Solvang, 805-688-1703 firstandoak.com Modern European; Tasting Menus $59–$89

This charming eatery at the Mirabelle Inn was recognized with the Plate designation in the Michelin Guide California 2019. Chef JJ Guerrero offers a unique create-your-own tasting menu of three, four, or five courses that combine local ingredients with French techniques. The menu changes with the seasons; small plates include options like Truffle Roasted Cauliflower and Dungeness crab. A well-curated wine list spotlights Santa Ynez Valley vineyards. Check online for the afternoon high tea, which is served on selected dates.

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

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Where to Eat Now 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 wellrounded 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 light-bite menu. For a sip of joe, Stir coffee bar, located off the lobby, is open daily from 6 a.m., offering a grab-and-go menu of baked on-site pastries and savory options along with cold-brewed coffee, juices, gelato, and other treats. Valet parking is $10 with validation; self-parking is free for up to four hours with validation.

Mini CharCUTErie boxes from Thousand Oaks–based 805 Catering Co. (805catering.com) are now available at the new Agoura Wine & Beer Co. (agourawine.com) in Whizin Market Square. The artfully arranged assortments of cheeses, meats, nuts, and fresh and dried fruits are perfect for a picnic or happy hour at home. The catering company’s larger boxes are available, via pre-order, for nibbling during reserved wine tastings at Nabu Winery & Tasting Room in Westlake Village as well as on the company’s website.

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

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

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

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

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

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

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

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

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

Recently reopened after a major makeover, this favorite of locals and hotel guests retains an elegant yet comfortable vibe. Located on the 17-acre

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

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

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

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

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

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

Bagelicious Café (bagelicious.cafe) spreads the bagel love with a new location in the Whizin Market Square in Agoura Hills, a sister outpost to its Ventura eatery. The all-day breakfast and lunch menu includes baked-fresh-daily bagels, pastries, sandwiches, salads, and organic fair-trade coffee. The “Premium Sandwiches” include selections like the Popular, with ham, turkey, lettuce, red onion, tomato, roasted peppers, pepper jack cheese, pepperoni, and chipotle mayonnaise, and the Ultimate Vegano, with artichoke, vegan pesto, curry-flavored hummus, and peperoncini. Closed Mondays, the restaurant is open the rest of the week from 9 a.m. to 3 p.m.

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

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

ROSEWOOD MIRAMAR BEACH 1759 South Jameson Lane Montecito, 805-900-8388 rosewoodhotels.com/en/miramarbeach-montecito 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-totable restaurant, offers breakfast, lunch, dinner, and weekend brunch in a refined yet relaxed setting. Standout dishes include mini Swedish crepestyle 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.

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SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1700 sanysidroranch.com/san_dining.cfm American; Entrées $18–$56 at Plow & Angel, $38–$63 at The Stonehouse, Sunday Brunch $75 Great View, Romantic, Sunday Brunch

The five-star treatment at this historic resort starts the minute you turn onto the long drive lined with olive trees and lavender; it continues as you are greeted by a valet who whisks away your car from the circular entrance to its two restaurants, both overseen by executive chef Matthew Johnson. At Plow & Angel, the menu and setting are in keeping with a well-appointed tavern. Thick stone walls and a fireplace create a cozy space for enjoying barrelaged cocktails and a menu of grilled flatbreads, beer-battered halibut and chips, and grilled New York steak with cognac Bordelaise sauce. Upstairs, The Stonehouse dining room gleams with copper and burnished wood and has a sheltered terrace with views of Montecito, the ocean, and Channel

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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.

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Where to Eat Now 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.

The street-level food hall at The Mark (Instagram: @themark_ camarillo) in Old Town Camarillo is fully open with new vendors joining Café Ficelle, which opened there in 2019. Freda’s Woodfired Kitchen (fredaswoodfiredkitchen. com) serves New York–style pizzas, sandwiches, wings, and tacos; Rori’s Creamery (rorisartisanalcreamery. com) scoops its mouthwatering ice cream flavors; and Venturabased Topa Topa Brewing Co. (topatopa.beer) provides the suds. There will be indoor seating when permitted; an outdoor seating area offers patio heaters for comfort and cornhole boards for play.

TEXAS DE BRAZIL 2770 Seaglass Way, Space 5120 Oxnard, 805-307-7400 texasdebrazil.com Steak House; Salad Buffet $30, Meat Plate $50

This lively eatery in The Collection at RiverPark is the fourth California location for the upscale international Brazilian-American steak-house brand known for its high-quality meats and warm Texas-style hospitality. Meats are cooked in the churrasco tradition over an open flame with natural wood charcoal. There’s also a 50-item hot and cold salad, soup, and bread serving station. Sip wine from South America and California or craft cocktails, like the traditional caipirinha. The restaurant is open for dinner Wednesday through Sunday and offers takeout and delivery.

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

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made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanillaspiced doughnuts, and a show-stopping Baked Alaska. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on Fridays and Saturdays in observance of the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.

TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com Italian Entrées $18–$36; Market Price for Some Seafood Sunday Brunch Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.

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.

YOICHI’S 230 E. Victoria St. Santa Barbara, 805-962-6627 yoichis.com Japanese; Kaiseki $80 and $125

Chef Yoichi Kawabata and his wife Mogi preside over this rare gem of a restaurant in downtown Santa Barbara that received a The Plate designation in the inaugural Michelin Guide California in 2019. No surprise there, as chef Yoichi’s culinary background includes a stint at Nobu Tokyo. Traditional five- and seven-course kaiseki menus exhibit Kawabata’s skill and artistry. Choose from a carefully curated list of sakes, wines, and beers that complement the cuisine.

ZIN BISTRO AMERICANA 32131 Lindero Canyon Road, 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 cuminrubbed 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.

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 Frenchinspired bistro in the historic town of Los Alamos. Located in a building that served as a bank in the early 1900s and as a biker bar later, Bell’s delivers classics like steak tartare, wild Burgundy snails served with bread from Bob’s Well Bread Bakery down the street, and coq au vin. For lunch, try the French dip made with roasted rib eye. Reservations are available through the website or via email to info@bellsrestaurant.com.

BIBI JI 734 State St. Santa Barbara, 805-560-6845 bibijisb.com Indian, $10–$16, Grill $15–$25, Curries $10–$18, Chef’s Tasting $50 per person A short stroll from Stearns Wharf and the beaches along the Santa Barbara waterfront, Bibi Ji presents an approachable and modern twist on traditional Indian cuisine. The spacious restaurant, designed with a vibrant, eclectic decor, also has a private back patio for dining while taking in the fresh ocean air. Owners Alejandro Medina and James Beard Award–winning sommelier Rajat Parr offer a menu that highlights an abundance of local seafood, traditional coconut curries, a bounty of fresh regional produce cooked in Indian spices, a Chef’s Tasting menu, and an extensive list of natural wines. The critically acclaimed restaurant was included in The New York Times’ “52 Places to Go in 2019.”

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

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, kouignamann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnished-crust breads follow soon after. Special daily breads include gluten-free Centennial Loaf and pain aux lardons (Saturdays and Sundays). The on-site café serves breakfast and lunch (think avocado toast tartine, croque monsieur sandwiches, and grilled bread with pâté and onion-bacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and house-made butter. Well Bread Wines created by Doug Margerum are available by the glass or bottle.

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

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

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.

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.

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

The artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Loquita in Santa Barbara’s Funk Zone. The address says Anacapa Street, but walk in from Helena Avenue for the MARCH 2021 / 805LIVING.COM

Where to Eat Now quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made with seasonal ingredients. Open daily, the bakery serves breakfast from 7 a.m. to 11 a.m., when don’t-miss items include Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. The lunch menu from 11 a.m. to 3 p.m., offers salads and sandwiches, plus specials like Nashville Hot Chicken served with house-made pickles. The bakery’s rustic patio is shared by its neighbor, the Santa Barbara Wine Collective, which offers curated tasting flights and wines by the glass and bottle.

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

Built on the grounds of the original Hotel Californian less than a block from Stearns Wharf, Santa Barbara’s newest resort pays careful attention to all the luxurious details while retaining a casual yet elegant vibe. Its dining options are equally skilled. Blackbird, a cocktail bar located on the ground floor of the hotel, features lounge-style seating, a creative menu of small plates from executive chef Travis Watson, and inventive cocktails by mixologist Devon Espinosa in addition to local wines and craft beer. (Fans of Alfred Hitchcock will get a kick out of his photo in the dining room.) Located in a separate building from Blackbird, Goat Tree is an order-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 grab-and-go options for impromptu picnics.

HOTEL SAN LUIS OBISPO 877 Palm St. San Luis Obispo, 805-235-0700 hotel-slo.com Various Cuisines; Entrées $13–$46

Chef Ryan Fancher, who brings a culinary pedigree that includes a stint at Napa Valley’s French Laundry, oversees the dining options at this modern urban resort, which has a playful vibe. A contemporary spin on a classic steak house, Ox + Anchor sets an elegant yet approachable tone for dinner. Large sliding glass walls in the stylish dining room open to a covered alfresco terrace. In addition to signature steaks and seafood, the menu features shared plates like Crispy Crab Cake and Goat Cheese Croquettes. Central Coast wines take the stage on the thoughtfully curated wine list. The bright, casual Piadina offers a fresh California take on Italian cuisine based around the wood-fired oven for all-day service. Adult libations and light bites are served at The Rooftop Terrace and High Bar amid lush planted greenery and a bocce court with views of the rolling hills.

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, housecured 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

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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.

UPDATE INTERMEZZO BY WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 intermezzosb.com Modern American; Entrées $19–$29

Located in the historic El Paseo, Intermezzo is the casually stylish sister restaurant to the long-beloved Wine Cask. A collaboration between proprietor John O’Neill and executive chef Josh Brown, the eatery features modern American cuisine with a Mediterranean twist. Favorites include Spicy Capicola Pizza, Faroe Island Salmon, and the Cask Burger. Nightly specials reflect seasonal farm-fresh picks. Sit by the fireplace or at the bar and sip signature cocktails and wines from Santa Barbara County and around the globe. A MezzoA-Go-Go take-out menu is also available.

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

Santa Barbara’s Funk Zone takes flight with The Lark, named for the Pullman train that once made overnight runs between Los Angeles and San Francisco. The past is present in the restaurant’s setting, a former fish market remodeled to include exposed brick walls, subway tile, communal tables, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. West Coast oysters with Goleta caviar lime are popular starters to shared plates of roasted chicken with green peppercorn gastrique, depending on the season. Craft brews, wines by the glass, cocktails, and mocktails extend the artisanal spirit into the bar.

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

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

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

The Rodeo (Instagram: @ therodeobarpr), a proudly selfdescribed “dive bar” in Paso Robles, is under new ownership with a revamped menu. Owners and Paso natives Taryn Claggett and Daniel Cardinale keep wine and beer selections local, including 17 on draft. New menu hits are the Meatloaf Sandwich with melted cheddar on Texas toast and the Frito Boat showcasing house-made chili. Stay for the jukebox, pool tables, cornhole games, and dart boards. The back patio with heaters adds yard games and scheduled live music to the mix.

things started with appetizers like chilled, Creolestyle, boiled shrimp and Santa Barbara live uni, and sip local wines, craft beers, and classic cocktails.

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

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

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

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

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

Born in the Year of the Rooster, owner-chef Collin Crannell cooks whatever he feels like putting on the menu each day at this foodie version of a neighborhood café located in a Westlake Village shopping center. That’s what’s in the name. On the plate, Crannell—formerly the executive chef at The Lobster in Santa Monica—focuses on from-scratch fare showcasing local, seasonal produce, seafood, and proteins at lunch and dinner. Trademark dishes include crispy gnocchi with roasted cherry tomatoes,

Parmesan fondue, and a swirl of aged balsamic, as well as a half chicken with roasted garlic and butternut squash. Wine and craft beers are available (ask co-owner Vicki Crannell for pairing suggestions).

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 solarpowered 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 house-roasted 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.

NELLA KITCHEN & BAR 2860 Grand Ave. Los Olivos, 805-686-1359 nellakitchen.com California-Italian; Entrées $36–$44, Pinsas $14–$35, Small Plates $14–$26

The team behind S.Y. Kitchen in Santa Ynez operates this rustic-chic restaurant and bar located inside the Fess Parker Wine Country Inn. Executive chef and partner Luca Crestanelli oversees the offerings, favoring refined comfort food made with farm-fresh ingredients. The evolving menu features selections of cheeses and charcuterie, small plates, and main courses like Wagyu Short Ribs. Crispy Roman-style pinsa (which has a lower gluten index than pizza) is perfect for nibbling with specialty cocktails, local beers, and Italian drafts, or a glass from the wine list that spotlights Santa Barbara County vintages, including selections from Fess Parker Winery. Warm woods and earth tones make the dining room inviting, and the outdoor patio seating is divine.

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

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

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

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello treat their restaurants in downtown Santa Barbara like the gems they are: No ingredient is too good to employ. The organic extra-virgin olive oil from a grove near Alberto’s home village in Italy is so popular, patrons buy bottles of it for their own use. At the Ristorante, salads are fresh and the pastas and sauces are house-made. Standouts include gnocchi alla Riviera, which combines spinach-and-ricotta dumplings with fresh tomato sauce. Next door, Olio Bottega, a casual breakfast, lunch, snack, and retail spot, feels like a quick trip to Italy. Breakfast items include scrambled egg dishes, sweet and savory Italian croissants, and espresso drinks. Among lunch offerings are hot Italian street food specialties and grab-and-go sandwiches, like the panini on housemade olive-oil focaccia. Don’t miss the dolci (desserts), such as the cannolo, a crispy, tube-shaped Sicilian pastry shell filled with chocolate chip–studded sheep’s-milk ricotta cream. Italian gourmet products, meats, and cheeses are available to take home, along with bottled cocktails, beer, and wine.

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

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

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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 popup appearances by visiting chefs and winemakers.

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

The spirit of a one-stop general store lives on in the historic town of Los Alamos, the northern gateway to the Santa Ynez Valley. The outstanding chef-driven, locally sourced dinner menu from executive chef John Wayne Formica changes frequently but offers dishes like local

Let us surprise and delight you with the best this region has to offer! 1313 Park Street, Paso Robles 805.226.5888 Open for lunch & dinner | Brunch on Sundays Check website for hours: thomashillorganics.com

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Where to Eat Now crudo, grilled octopus, house-made pastas, smoked pork chop, and dry-aged rib-eye steak. Charcuterie and cheese platters are a mainstay. Pair the fare with a signature cocktail, beer, or wine from the well-curated list spotlighting small-scale vintners, which earned Pico “Top 100 Wine Restaurant” recognition from Wine Enthusiast Magazine. The spacious, refurbished building is also the tasting room of Lane Tanner and Will Henry’s Lumen Wines of Santa Maria. Sunday is Burger Night. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.

sushi, sashimi, and sake for lunch and dinner. Sugarfish is best known for its Trust Me meals, its version of omakase, a Japanese phrase that loosely means “I’ll leave it to you.” You can’t go wrong by ordering any of the three—Trust Me, Trust Me Lite, or The Nozawa Trust Me—each of which includes a sampling of sushi, sashimi, and hand rolls; however an a la carte menu is also offered. Seating, either in the sleek indoor dining room or on the spacious patio, is on a first-come-first-served basis. The restaurant is open Monday through Saturday from 11:30 a.m. to 10 p.m. and Sunday from noon to 9 p.m.

SLATE BISTRO & CRAFT BAR 4850 Santa Rosa Road Camarillo, 805-388-9888 theslatebistro.com Global; Entrées $18–$35

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

This locals’ favorite has top-notch food and elegant decor, provides friendly service, and exhibits plenty of attention to detail. Craft cocktails, like the Clean Slate, are creative and meticulously made. Starters include fresh sushi, salads, house-made soups, and fried calamari. Entrées lean toward flavor-packed dishes such as New York Steak with peppercorn sauce, Crispy Chicken with chardonnay-bacon gravy, and Grilled Salmon with sun-dried-tomato chimichurri. Don’t miss the macaroni and cheese side dish. Two romantically lit patios have fireplaces and heat lamps. Happy hour features deals on appetizers like smokedpork tacos, beer, wine, and draft cocktails.

Greg and Daisy Ryan, the husbandand-wife team behind the acclaimed Bell’s in Los Alamos, are gearing up to open Bar Le Côte (barlecote.com) in the former Sides Hardware and Shoes space in Los Olivos. The new seafood tavern’s menu will draw from local fishmongers and take inspiration from Spanish, Portuguese, and French cuisines. The couple teams up with partner and chef Brad Mathews, who previously helmed the kitchen at Fishing With Dynamite in Manhattan Beach.

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.

SUGARFISH BY SUSHI NOZAWA 4799 Commons Way Calabasas, 818-223-9966 sugarfishsushi.com Sushi; À la Carte Sushi and Rolls $5–$15, “Trust Me” Menus $20–$52

Located in The Commons at Calabasas, this outpost of the small chain focuses on high-quality traditional rolls,

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

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

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

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

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

VIA MAESTRA 42 3343 State St. Santa Barbara, 805-569-6522 viamaestra42.com Italian; Entrées $16–$30

There’s no passport required for dining at this cozy neighborhood Italian eatery, where every visit is an experience that transports its loyal customers across the pond. Named after the address where

owner Renato Moiso grew up in northern Italy, it’s a go-to spot for breakfast, lunch, dinner, or an afternoon pick-me-up of espresso and pastry or gelato. Handmade pastas include Linguine con Gamberoni made with tiger shrimp, Penne alla Bolognese, and vegetarian lasagna. Grilled fish, chicken, and steaks get the authentic Italian treatment, naturalmente. Sip a Moscato d’Asti Nivole and nibble a Tartufo al Cioccolato to top off the trip.

Good Eats

Not too fancy, not too expensive, and a good experience all around. BLUE TABLE 28912 Roadside Drive Agoura Hills, 818-597-2583 bluetable.net International; Entrées $8–$15

A few blue tables provide seating for outside dining at this charming deli with high-quality Italian eats for lunch and dinner. The indigo theme continues inside, where blue-wash wooden tables are topped with bouquets of fresh flowers. Different salads rotate through the deli case, and the list of sandwiches is written on a blackboard. (The proscuitto and burrata panini is not to be missed.) Pizzas, soups, cookies, and all other items here are made fresh daily. A small freezer carries pastas and sauces for home use, but anything on the menu can be taken to go. You’ll want to stay for dinner, available daily from around 6 p.m. The menu of comfort-food classics includes eggplant Parmesan and spaghetti with organic ground turkey meatballs.

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.

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 wellcrafted 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 high-end 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.

CASA NOSTRA RISTORANTE 717 Lakefield Road, Unit H Westlake Village, 805-495-0053 casanostralake.com Italian; Entrées and Pastas $16–$29 Great Patio

It’s apt that casa nostra translates to “our house,” as diners are well taken care of in the cozy, relaxed

setting and lovely outdoor patio of this hidden gem. Couples, families, and groups of friends soak up the warm hospitality while nibbling antipasti including fried calamari, prosciutto, and burrata, along with housemade pastas. For secondi, classics like chicken piccata and osso buco are highlights, but look for daily specials such as braised lamb shank and papardelle with porcini and truffles. Choose from an extensive list of Italian and California wines. For dessert, the tiramisu is a standout.

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

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

NEW FRONTSIDE CAFE 1070 E. Front St. Ventura, 805-628-9566 frontsidecafe.com Californian; Breakfast and Lunch Entrées $12–$15 This friendly blocks-from-the-beach café brings a taste of Australia to town and gives it a coastal Californian spin, serving breakfast and lunch Wednesday through Sunday from 7:30 a.m. to 2:30 p.m. Owners and husband-wife team Joel and Charne Huff are hospitality industry veterans; Ventura native Joel has enjoyed a 30-year career in fine dining. He keeps the menu simple and adds specials daily. All-day favorites include the Brekkie Roll, Frontside Burger, and Aussie Meat Pie. For breakfast, house-made pastries and breads include the popular toasted banana bread with salted brown-butter cream-cheese spread. The Chicken Katsu Sandwich is a star on the lunch menu. An upscale coffee program features Ventura-based Beacon coffee.

IMMIGRANT SON CAFFE 543 E. Main St. Ventura, 805-667-9085 immigrant-son.com Italian-American; Entrées $8–$25

This breakfast and lunch establishment serves a unique blend of American and southern Italian fare every day from 8 a.m. to 2 p.m., with both sides

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of the menu available all day. Owner Alessandro Tromba honors his family’s Italian heritage in dishes like Maicho’s Morning Carbonara and Molise Eggs Benedict with prosciutto and pancetta. Linger with a Mimosa, sangria, glass of wine, Peroni on draught, or espresso drink. Rounding out the menu are fresh salads and deli and hot sandwiches, including eggplant parmigiana. You won’t be sorry if you try the Torta della Nonna.

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

For authentic Peruvian specialties served with pride, look no further than this friendly, family-owned café. Sit in the cheerful dining room or outside on the patio and enjoy entrées such as Polo a la Brasa rotisserie chicken and Lomo Saltado Plate, a traditional beef stir-fry dish. Appetizers include ceviche made with fresh halibut and Peruvian corn and Tamal de Pollo con Salsa Criolla, chicken tamales made in banana leaves and topped with red-onion salad. Sip wine and beer from Peru and Argentina or a pisco sour.

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 brandnew 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, old-school 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.

MESA BURGER 315 Meigs Road, Suite F Santa Barbara, 805-963-7492 and 1209 Coast Village Road Santa Barbara, 805-565-0642 and 7010 Market Place Drive Goleta, 805-869-2247 mesaburger.com Burgers; Entrées $10–$14

A laid-back beach vibe prevails at the original location in Santa Barbara’s Mesa neighborhood and at the newer Goleta and Coast Village Road outposts. Local gal and executive chef Cat Cora, the first female Iron Chef on Food Network’s Iron Chef America, and chef Aimee DiMase offer a simple menu of mouthwatering burgers, fries, salads, and shakes. Try the Montecito burger, gussied up with griddled goat cheese, bourbon-glazed mushrooms, onion ring, truffle aioli, arugula, and grilled onions. Wines and on-tap beers are from the Central Coast. All locations are open daily for lunch and dinner.

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

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

The new Coast Range Restaurant (Instagram: @coastrangerestaurant) in Solvang is almost ready for its close-up. The Vaquero Bar is the first in the eatery’s three-part concept to open, offering cocktails, local wine, craft beer, and an elevated yet casual bar-food menu on the outdoor patio. Next up are a dinner-only steak-andseafood restaurant and a daytime café and deli. Among the members of the team behind the project are awardwinning chefs and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz, who join forces with winemaker, sommelier, and James Beard Award–winner Rajat Parr.

options. Seating is provided at the counter, as well as inside the Paso Market Walk and in the tree-shaded outdoor courtyard.

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

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

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

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

SAGE PLANT BASED BISTRO & BREWERY 5046 Cornell Road Agoura Hills, 818-707-0300 sageveganbistro.com Plant-based; Entrées $16–$19

This plant-based bistro in the Whizin Market Square is the fourth location for Sage, which has MARCH 2021 / 805LIVING.COM

Where to Eat Now additional restaurants in Los Angeles, Culver City, and Pasadena. Vegans and non-vegans adore the creative cuisine, which includes hits like Buffalo Cauliflower Pizza and Bowl of Soul—roasted sweet potato, black beans, quinoa, grilled corn, and a gluten-free macaroni-and-cheese ball. Pair dishes with house-made kombucha, a cocktail, or beer from the Echo Park location’s brewery. Open for breakfast, lunch, and dinner daily, the restaurant also offers takeout and delivery.

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 new Leone’s Original Italian Ices (leonesices.com) in Thousand Oaks is the real deal. Owner Gregory Leone uses his authentic family recipes to make the frozen treats fresh daily. The shop, with window service and outside tables, is like a slice of New York in the Conejo Valley, complete with bricks from Brooklyn on the building’s facade and New York City manhole covers embedded in the patio. Choose from more than 50 flavors; kids are over the moon about the rainbow version.

THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches and 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.

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THE THIRD DEGREE 1803 Spring St., #6 Paso Robles, 805-238-3929 thirddegreegrill.com American; Burgers, Sandwiches, Salads $13–$16 Kid-Friendly

Owner Jody Storsteen developed a loyal following during her 17 years running Berry Hill Bistro in Paso Robles. Now she’s back with a fresh take on American comfort food made from local ingredients. This counter-service eatery joins a variety of family-owned food purveyors and retail establishments inside the Paso Market Walk. Menu hits include made-toorder gourmet burgers and signature cold and hot sandwiches—such as the Turkey Ortega, made with house-roasted turkey—as well as scratch-made soups, fresh salads, and rotisserie chicken dishes. Seating is provided inside the Paso Market Walk and in the tree-shaded outdoor courtyard.

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

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

Fun, Fun, Fun

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

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

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

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

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

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

BOGIES BAR & LOUNGE 32001 Agoura Road Westlake Village, 818-889-2394 bogies-bar.com Spanish-California; Small Plates & Entrées $4–$15 Great Views, Live Music Surrounded by greenery and water, this bar on the grounds of the Westlake Village Inn is a gorgeous place to get your groove on: Live music and/or club nights are scheduled nearly every night of the week. On the patio, wicker chaise lounges are arranged in semi-private groupings around fire pits and a bar counter looks onto the dance floor through roll-up doors. Inside, bronze curtains and silver wall sconces shimmer in the mood-setting darkness. (Some areas are available by reservation.) It all adds up to a great backdrop for a menu that includes happy hour specials like $3 draft beers, $5 glasses of wine, and dinner-and-drink duos ($10 to $14) on Mondays through Fridays from 5 p.m. to 7 p.m. Spanish influences are evident in dishes like paella and crispy patatas bravas with Fresno chilies and garlic aioli.

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 apricotcashew 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.

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.

FIGUEROA MOUNTAIN BREWING CO. 1462 E. Grand Ave. Arroyo Grande, 805-474-8525 and 45 Industrial Way Buellton, 805-694-2252, ext. 110 and 2363 Alamo Pintado Ave., Los Olivos, 805-694-2252, ext. 343 and 137 Anacapa St., Suite F, Santa Barbara, 805-694-2252, ext. 344 and 30770 Russell Ranch Road, Suites E and F, Westlake Village, 818-874-1305 figmtnbrew.com New American Entrées $8–$34, depending on location

Founded in Buellton in 2010, this family-owned craft brewery now has brewhouses and taprooms throughout the 805. Each offers a unique, local-flavor lineup of beers, with individual menus to match. The overall theme is gastropub, with beer-friendly fare such as burgers and pretzels available at locations that include on-site kitchens. In Arroyo Grande, guests will find Avila Fish Tacos and a turkey, bacon, and avocado sandwich dubbed The Dunes. The flagship Buellton site adds Animal Fries topped with caramelized onions, cheddar cheese, and Thousand Island dressing to the mix, while Westlake Village serves flatbreads and, after 5 p.m., entrées such as grilled salmon and rib eye.

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

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

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

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

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

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

This combination Italian pizzeria and enoteca is brought to you by the owners of Olio e Limone Ristorante, the more formal eatery located next door. The Victoria Court setting includes a long bar with a peekaboo view of the pizza oven, plus small tables. Menu offerings include chicken, fish, and beef entrées, as well as pasta, antipasti, salads, cured meats, cheeses, vegetables, and 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.

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

This relaxed bistro in Camarillo Village Square has

Secret Bao (secretbaosb.com), a modern Asian restaurant owned by former Loquita chefs Peter Lee and Felicia Medina, won’t be a secret much longer as it’s poised to open in Santa Barbara. Lee and Medina have developed a loyal following with their area pop-ups, at which they introduced some of the dishes that will appear on the restaurant’s menu of seasonal and vegetarian-friendly dishes and specialties, such as Korean Fried Chicken Bao and Curry Yakisoba. Outdoor patio seating is available.

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

TABU SHABU 2920 E. Thousand Oaks Blvd., Unit A Thousand Oaks, 805-371-8228 tabushabu.com Asian; Entrées $14–$24

At this Japanese-style hot-pot spot, diners cook their choice of thinly sliced meats, seafood, or fresh vegetables in hot broth and enjoy it with rice or noodles and house-made sauces. The casual eatery is open for lunch and dinner daily and offers takeout. Vegetarian, gluten-free, and paleo options are available.

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. 

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

MARCH 2021 / 805LIVING.COM

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MARCH 2021 / 805LIVING.COM

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