805 Living October 2020 by 805 Living

OC TOBE R 2020

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Where Art & Home Connect Experience the Sotheby’s International Realty difference.

WESTLAKE VILLAGE BROKERAGE 805.495.2000 | 3075 TOWNSGATE ROAD, SUITE 100, WESTLAKE VILLAGE, CA 91361

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Morgan Stanley Congratulates

Seth Haye Ranked # 1 in America Forbes 2019 Top Next-Gen Wealth Advisors The Oaks Group at Morgan Stanley 100 N. Westlake Blvd. #200, Westlake Village, CA 91362

805-494-0215

FRONT, LEFT: Sharon Stepenosky: Registered Associate; Barry Garapedian: Managing Director-Wealth Management, Financial Advisor; Seth Haye: Managing Director-Wealth Management, Financial Advisor; Carlos Garcia: Vice President, Financial Advisor; BACK, LEFT: Elisa Decker: Group Director; Stephanie Hartmire: Senior Registered Associate; Missy Garapedian: Financial Advisor; Duncan Hizzey: Financial Advisor Associate; Katie Arnold: Financial Advisor; Clint Spivey: Consulting Group Analyst; Jessica Hudson: Client Service Associate

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

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Contents OC TOBER 2020 • THE BEST OF FALL

Features 64

THE ART OF CALM

In difficult times, learning a craft can make a huge difference. By Joan Tapper

HAILING THE HARVEST

San Luis Obispo’s Avila Valley Barn celebrates fall safely with plenty of good, old-fashioned food and fun.

GARY MOSS; COVER: © PIXEL STORIES/STOCKSY UNITED

By Nancy Ransohof f Photographs by Gar y Moss

OCTOBER 2020 / 805LIVING.COM

Freshly made doughnuts drip with sea-salt caramel at Avila Valley Barn in San Luis Obispo. For more hallmarks of autumn, see page 70.

Contents

OC TOBER 2020 • THE BEST OF FALL

41 84 44 46

Departments of the 805

By Leslie Dinaberg

Finds 41 Home Sweet Office

Dress up the at-home desk with stylish accessories. By Jennie Nunn

44 STYLE: Black Magic

Raise the bar and go noir. By Frances Ryan

46 TRAVEL

By Erin Rottman

Insider 50 Events In & Around the 805

By Heidi Dvorak

Mind Body Soul 52 Wellness News By Linda Kossoff

OCTOBER 2020 / 805LIVING.COM

Upgrades 55 Pop of Color

Liven up the room with dramatic hues. By Frances Ryan

Taste 78 FOOD:

Best of the Bunch Enjoy grapes outside the glass with these breakfast, lunch, and dinner recipes.

87 Where to Eat Now P.S. Sketchpad 96 Halloween

Costumes 2020 By Greg Clarke

In Every Issue

18 Editor’s Note 24 Masthead 30 Behind the Scenes

By Jaime Lewis

82 BEER: Strange Brews Central Coast brewers’ experimentation produces some delightfully unconventional results. By Alex Ward

84 DINING OUT:

Libation Fascination At these new establishments, what’s in the glass is as special as what’s on the plate. By Victoria Woodard Harvey

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

46 COURTESY OF HOTEL CALIFORNIAN; 84 ROB TRAN

Pulse 35 Tracking the Beat

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LARRY KROGH Broker 805.312.0512

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ANNA STEPHAN Realtor® 805.764.2004

lkrogh@livsothebysrealty.com

gmulligan@livsothebysrealty.com

astephan@livsothebysrealty.com

© 2020 LIV Sotheby’s International Realty. All rights reserved. Sotheby’s International Realty® and the Sotheby’s International Realty Logo are service marks licensed to Sotheby’s International Realty Affiliates LLC and used with permission. LIV Sotheby’s International Realty fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each office is independently owned and operated. Any services or products provided by independently owned and operated franchisees are not provided by, affiliated with or related to Sotheby’s International Realty Affiliates LLC nor any of its affiliated companies. If your property is listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers. 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. DRE numbers: Larry Krogh: 01305510 | Gwen Mulligan: 01364978 | Anna Stephan: 01985294

Editor’s Note

How Best to Embrace These Times IF WE COULD SOMEHOW HAVE MANAGED to form this month’s

WALK TO END ALZHEIMER’S

Rather than a large gathering typical of charity fundraisers, individuals and small teams of walkers are encouraged to participate in their own neighborhoods to help raise money for Alzheimer’s research, patient care, and family support. Walks take place in Santa Maria on October 3, San Luis Obispo and Westlake Village on October 31, and Santa Barbara on November 7. I’m walking in honor of my dad, Stephen F. Ryan, M.D., my uncle, Thomas E. Ryan, and the millions of others around the world who have been impacted by this terrible disease. For more information visit alz.org.

issue into the shape of a hug, we would have done just that. With every promising step forward, it seems we end up tripping backward a couple steps. Overall, let’s agree that life is moving forward and we are all working for a brighter future, but I think we can also truthfully accept that we’ll embrace just about anything that provides a sense of comfort, like a hug from your favorite local magazine. Hand in hand with comfort is nostalgia, and I find the idea of apple picking nostalgic. It used to be an annual tradition for my family. We’d drive to upstate New York and spend a couple hours picking apples, but the highlight was always buying fresh cinnamon doughnuts and jugs of apple cider when we were done. Nancy Ransohoff’s feature story on San Luis Obispo’s Avila Valley Barn (page 70) includes plenty of apple picking, doughnuts, and cider, plus she’s included excellent apple recipes from the barn’s chef, Jesse Smith. The rest of the issue carries on the soothing premise. For example, Joan Tapper introduces three artists (“The Art of Calm,” page 64) working in time-honored mediums, which can actually be a balm during these thoroughly modern times; and Leslie Dinaberg spotlights fiber artist Regina Vorgang and her handwoven table runners ( Pulse, page 35), just in time for the holidays. We also send our fondest wishes (and plenty of virtual hugs) to all the firefighters and first-responders who take care of us and the rest of California each fire season. Thank you. Stay safe.

Lynne Andujar Editor in Chief & Publisher

GARY MOSS

edit@805living.com

OCTOBER 2020 / 805LIVING.COM

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

FALL FAVORITES J. Wilkes Celebrates Autumn with Seasonal Standouts

a family affair Originally founded in 2001 by Jeff Wilkes, the Miller family has carried on Wilkes’ legacy producing nuanced pinot noir, pinot blanc, and chardonnay from the Santa Maria Valley AVA and the Paso Robles Highlands under the J. Wilkes label. J. Wilkes wines are rich in history and flavor, representing the pure characteristics of the region. For more information on J. Wilkes wines, visit jwilkes.com.

J. WILKES TASTING ROOM

s temperatures drop and the days grow shorter, rich full-bodied wines find their moment to shine. And acclaimed Santa Maria Valley vintner J. Wilkes is currently offering several cool-weather wines that pair perfectly with fall. The 2018 Cabernet Sauvignon is a deliciously bold red. Black currant dominates the bouquet, followed by scents of toffee and cocoa. Tastes of cherry and chocolate combine with echoes of toasty oak and cedar to make this wine an instant fall classic. A collaboration between J. Wilkes and Buffalo Trace, the 2017 Bourbon Barrel Aged Cabernet Sauvignon leans into autumn with fragrances of ripe cassis and tobacco leaf leading to notes of berry fruit on the finish. “The wine is rich and dense and definitely shows some bourbon character,” explains Consulting Winemaker

35 State Street, Suite B Santa Barbara, CA 93101 Open daily from 12 p.m. to 7 p.m. and Brand Ambassador Wes Hagen, “not too pronounced but beautifully balanced.” Fruity and floral with a hint of granite minerality, the 2018 Viognier is a fullbodied white well-suited to the season. The wine provides aromas of lime blossom and Earl Grey tea alongside stone fruit flavors that linger on the palate. “The Viognier wears its sensuality on its sleeve,” says Hagan, “and is perfect for the porch when fall cools our weather.” For an opportunity to sample J. Wilkes’ stellar lineup of fall-friendly wines in a safe and beautiful environment, be sure to visit their tasting room located in downtown Santa Barbara. Open daily from 12 p.m. to 7 p.m., the J. Wilkes tasting room features comfortably distanced seating on a heated extended patio, ambient music, as well as a culinary menu full of pairable items including charcuterie boards, gourmet paninis, and fine chocolate.

European Elegance Comes to Westlake Village 4445 Golf Course Drive, Westlake Village

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EDITOR IN CHIEF & PUBLISHER

Lynne Andujar

edit@805living.com CREATIVE DIRECTOR

Bernard Scharf EXECUTIVE EDITOR

Kathy Tomlinson

I s it art o r di ni n g ?

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, Linda Kossoff, Jaime Lewis, Nancy Ransohoff, Joan Tapper, Alex Ward CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITOR

Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

Anthony Head

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805 LIVING, OCTOBER 2020

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805 LIVING, OCTOBER 2020

Thinking about selling your home this year? Rosemary can give you advice on improvements that will highlight your home’s strengths, downplay its weaknesses and appeal to the greatest possible pool of prospective buyers. Although the structure itself is often the deciding factor, many steps must be taken to enhance your home’s features and increase the likelihood of it selling faster. Let Rosemary use her award winning techniques to introduce a qualified buyer to your home. Innately understanding the finer points of caring for clients with high net worth, and even higher expectations, Rosemary masterfully unites sellers of the finest homes in Ventura County with quality buyers from across the globe.

The annual Woman of the Year celebration is sponsored every year by the California Legislative Women’s Caucus as part of the Women’s History Month

I am flattered to receive this honor and be placed in such distinguished ranks as those of the past honorees. These women exemplify courage, dedication and a determination to build a better quality of life for our community, helping future generations face the challenges that are put in front of them. I am honored to be working alongside some of the most passionate community advocates and change-makers in California without which none of my goals could have been accomplished.

Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor sales associates, not employees. ©2020 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo are registered service marks owned by Coldwell Banker Real Estate LLC. Cal RE Lic .#00545184.

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Behind the Scenes Fall brings harvest celebrations, traditional foods, and special seasonal activities. Here’s what our featured contributors look forward to most. Joan Tapper For contributing writer Joan Tapper (“The Art of Calm,” page 64), the Empty Bowls fundraiser for the Foodbank of Santa Barbara County is a special autumn event. “For your ticket, you normally get to pick a bowl handcrafted by a local potter and fill it with a fabulous soup donated by a local restaurant,” she says. “Obviously, things are different this year, but I still plan to support the cause while I savor my own soup in a treasure from years past.”

Victoria Woodard Harvey

“Ridgeback shrimp and California spiny lobster come into season in October,” says contributing writer Victoria Harvey (Dining Out, page 84). “I look forward to seeing what favorite chefs come up with, and I may try out my recent pandemic skill of grilling over mesquite on a hibachi.”

Linda Kossoff “Among our family’s annual traditions is a visit to Nights of the Jack in Calabasas,” says contributing writer Linda Kossoff (Mind Body Soul, page 52). “It will be a drivethrough experience this year, but we know that the sight of that amazing sea of brightly glowing jack-o’-lanterns will still feel magical.”

Inspired by the

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D O ORS • WIN D OWS • H A R DWA R E • D ES IG N CE NTER

Behind the Scenes Our featured experts share what they enjoy in autumn. “The menu changes around town and the local parades and fall festivities.” —Misty Orman Ristaino

(Dining Out, page 84) co-owner of The Good Lion, Test Pilot, Shaker Mill, and Venus in Furs in Santa Barbara and coming soon, Cocktail Trust in Ventura goodlioncocktails.com, testpilotcocktails.com, shakermillsb.com, venusinfurswine.com

“I love going to McGrath Brothers pumpkin patch and picking pumpkins and squash.” —Regina Vorgang

(Pulse, page 35) owner Regina Design Camarillo reginadesign.com

“The arrival of all the beautiful heirloom winter squash and all the amazing recipes.” —Jesse Smith

(“Hailing the Harvest,” page 70) executive chef, co-owner Avila Valley Barn San Luis Obispo avilavalleybarn.com

“I love to forage in the fall. The colorful foliage from the persimmon tree, local pampas grass, and dill weeds are so fun to design with.” —Liz Cohn

(“The Art of Calm,” page 64) owner Forage Ojai forageojai.com

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Patty Murphy

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© Sotheby’s International Realty, Inc. All rights reserved. Sotheby’s International Realty® is a registered trademark. This material is based upon information which we consider reliable but because it has been supplied by third parties, we cannot represent that it is accurate or complete and it should not be relied upon as such. This offering is subject to errors, omissions, changes including price or withdrawal without notice. If your property is listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers. We are happy to work with them and cooperate fully. Operated by Sotheby’s International Realty, Inc. Real estate agents affiliated with Sotheby’s International Realty, Inc. are independent contractor sales associates and are not employees of Sotheby’s International Realty, Inc. Equal Housing Opportunity. Patty Murphy DRE: 766586

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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

FLAVOR OF THE MONTH: CARAMEL Celebrate National Caramel Month with these luscious, autumn-inspired interpretations of one of fall’s favorite flavors.

What: Handmade from her Great Grandma Edith’s 1930sera recipes, Anne Marquart’s made-to-order caramels, including the buttery, apple cider and cinnamon–spiked bites, available only for a limited time Where: Online from Paso Robles’ Sugar + Spoon (sugarandspooncaramels.com) and at retail locations in the Paso Robles area When: Through October What: Caramel-flavored beers, such as Paso Robles’ Firestone Walker Brewing Company Unfiltered DBA with notes of toffee, caramel, and toasted oak; Carpinteria’s Island Brewing Company Avocado Honey Ale with hints of caramel and honey; and Westlake Village’s Figueroa Mountain Brewing Co. Finney’s Irish Red Ale with layers of rich caramelmalt flavor Where: Finney’s Crafthouse (finneyscrafthouse.com) locations in Westlake Village, Santa Barbara, Ventura, and San Luis Obispo When: Year-round > OCTOBER 2020 / 805LIVING.COM

Pulse

What: Jessica Foster’s dark chocolate bonbons filled with tangerine caramel or seasalt caramel and pepitas Where: Online from Jessica Foster Confections (jessicafosterconfections.com) and at multiple retail locations on the Central Coast When: Through Thanksgiving What: The Seasalt Zookie, caramel-pretzel ice cream, Nutella, caramel sauce, whipped cream, and cookie crumbles atop a fresh-baked, fish-shaped pastry Where: Coastal Cone (coastalcone.com) in Ventura Harbor Village When: Year-round What: Caramel Apple Popcorn, a colorful combo of caramel popcorn and green-apple-candyflavored popcorn Where: Popped Fresh (poppedfresh.com) in Agoura Hills When: Year-round

UPCYCLE CHIC Everything old really is new again in the hands of fashion designer Kate McHale Jensen. Inspired by the timeless style and comfort of men’s shirts, Jensen’s KMJ (shopkmj.com) line came about after the designer, who says she “has lived and breathed fashion and clothing since I can remember,” took a shirt from her husband’s closet and remade it into something for herself. Each one-of-a-kind women’s style is fashioned from a vintage men’s shirt and hand cut by the designer herself in her Santa Barbara studio. So “no two are alike,” says Jensen, who suggests that their popularity may be partly due to the fact that “sustainability is so much at the forefront of fashion these days.” Her most-sold design is the Bon Voyage, a feminine twist on the classic button down, with a three-quarter-length puff sleeve. “I get the biggest rush,” Jensen says, “from pulling the next batch of vintage shirts to offer them another life—digging through, seeing the potential of an otherwise forgotten shirt to be repurposed in the hope of making women feel empowered and alive.” She’s also excited by special commissions, when people send her sentimental favorites—such as a father’s wedding tuxedo—to be refashioned into something new.

What: Hot Caramel Sticky Buns, fresh-baked fluffy cinnamon rolls, topped with a rich caramel glaze Where: Sticky Fingers Baking Company (stickyfingersbakingcompany. com), Ventura When: Every other Sunday, from 9:30 a.m. until they run out; year-round

See fiber artist Regina Vorgang’s handwoven table runners in A Time to Gather at Studio Channel Islands through November 25.

WISHFUL WEAVING

Folks are spending more time than ever in their homes these days, and with that in mind, fiber artist Regina Vorgang has turned her talents to creating functional pieces of art for the table—handwoven table runners. “I’ve been thinking a lot about family gatherings,” says Vorgang, whose Regina Design (reginadesign.com) studio is based in Camarillo. “I’m trying to focus on what can be for the end of this year, in the hope that we can gather without too much worry.” Vorgang started her career as a graphic designer before her desire to do something more tactile led her to begin creating handwoven tapestries and rugs. “I’m inspired by nature or designs that come into my head,” she says. Her table runners are on display through November 25 in A Time to Gather, an exhibit at Studio Channel Islands (studiochannelislands.org), a former elementary school housing 40 artists’ studios and a gallery. To schedule a private viewing visit studiochannelislands.org/visit. >

OCTOBER 2020 / 805LIVING.COM

FROM TOP: STEVEN KREBS; W. SCOTT MILES, THE SCIENTIFIC PHOTOGRAPHER/THESCIENTIFICPHOTOGRAPHER.COM

FLAVOR OF THE MONTH: CARAMEL (continued)

A vintage men’s shirt is reimagined as a fresh feminine fashion by designer Kate McHale Jensen.

Pulse Shop for furnishings, textiles, and the works of local artists at Porch on Summerland’s Lillie Avenue.

RAISE A GLASS TO A LOST HERO

Toast local fallen Sheriff Sgt. Ron Helus with a beer brewed in his honor that also gives back.

OCTOBER 2020 / 805LIVING.COM

PORCH SWINGS OVER TO SUMMERLAND

“The building itself is an object of art. I feel like it was meant for us,” says Diana Dolan, owner of Porch (porchsb.com), about her shop’s new digs on Summerland’s Lillie Avenue. The relocation to the larger space is her dream come true for the unique home and garden store that she has operated in Carpinteria for the past 12 years. Featuring furnishings, kitchen goods, textiles, bedding, jewelry, candles, coffee-table books, succulents, and works by local artists, such as Pedro de la Cruz, Will Pierce, Lety Garcia, Colette Cosentino, and Michael Haber, the business is known for its thoughtfully curated space and inviting indoor/ outdoor vibe, and Dolan says the new location will embrace that same spirit. “Our soul remains true to our essence,” she says. “We’re going to continue to offer beautiful home and garden furnishings inspired by nature.” Porch and other recent newcomers to Summerland—Sweet Wheel Produce, Field+Fort, and The Well—join businesses like The Sacred Space, Botanik, Garde, and Summerland Oriental Rugs in what is fast becoming an exciting design destination. “I think shoppers are looking for a real connection to something heartfelt and soulful,” says Dolan.

LEFT: COURTESY OF TARANTULA HILL BREWING CO.

Tarantula Hill Brewing Co. (togothillbc.com) in Thousand Oaks created its 4S3 beer to honor Ventura County Sheriff Sgt. Ron Helus, who was killed in the line of duty during the 2018 mass shooting at Borderline Bar and Grill. Brewing the blonde ale was a collaboration between the Tarantula Hill team, first responders, Helus’ wife, Karen, and son, Jordan, and other involved families, says CEO Ali Zia. Everything about the beer, including its name, which is expressed as “four Sam three,” Helus’ radio call sign, and the ingredients, Victory malt and Warrior and Noble Saaz hops, was collaborative, says brewmaster Mike Richmond. And at least one Helus family member has helped to create the brew each time a batch is made. Jordan was even involved in designing the can, which includes the messages “where our heart lies” and “never forget.” The special brew is available at the brewery and local liquor stores and by order for shipment. A portion of the proceeds from every 4S3 beer sold is donated to local causes.

THIS LAND IS OUR LAND

DEBORAH WILLIAMS

Hoping to encourage her environmental studies students to get out and explore public lands within a 300mile radius, UC Santa Barbara lecturer Deborah Williams has created a new website for all to enjoy. Great Public Land Destinations (50greatpubliclanddestinations.org) spotlights 50 parks, monuments, preserves, and open spaces, where visitors can appreciate natural beauty and historical significance. “One of my goals in creating the site was to remind us of the rich diversity of our public lands,” Williams says. In addition to well-known national parks, like Yosemite and Joshua Tree, her impressive compilation tallies lesser-known spots, such as Manzanar National Historic Site—a World War II Japanese internment camp in the Eastern Sierras, and the Antelope Valley California Poppy Reserve, preserved through fundraising efforts led by conservationist Jane Pinheiro, including a 1970s “Pennies for Poppies” drive to which schoolchildren contributed. All of the sites are within a day’s drive of the 805. 

Discover local spots to explore, like Lost Palms Oasis in Joshua Tree National Park, at 50greatpubliclanddestinations.org.

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

Home Sweet Office DRESS UP THE AT-HOME DESK WITH STYLISH ACCESSORIES. By Jennie Nunn

“Woodcut” greeting cards ($18 for a set of 12); Anthropologie: Thousand Oaks, Santa Barbara, and Canoga Park; anthropologie.com. OCTOBER 2020 / 805LIVING.COM

Finds 1 3 2

5 6

1. L’Objet “Lito” magnifying glass ($185); Coast 2 Coast Collection, Santa Barbara, coast2coastcollection.com.

2. Studio Carta paper scissors ($54); Cattywampus Crafts, Ojai, cattywampuscrafts.com.

3. Wesley Allen “Zara” chair ($485); For Your Home Furniture, Ventura, fyhfurn.com. 4. Sir/Madam ‘Studio” ruler ($50); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com. 5. See Jane Work wire letter tray ($15); Office Depot: Thousand Oaks, Simi Valley, Ventura, Santa Maria, Arroyo Grande, and Woodland Hills; officedepot.com.

9 10

6. Wms & Co. cast bronze octagonal custom rubber stamp ($185); Field + Fort, Summerland, fieldandfort.com. 7. Russell + Hazel gold-tone and acrylic stapler ($18); Crate and Barrel, Woodland Hills, crateandbarrel.com. 8. “Luster” trio pencil holder ($24); Anthropologie: Thousand Oaks, Santa Barbara, and Canoga Park; anthropologie.com. 9. Rifle Paper Co. “Modernist” pencils ($12 for a set of 12); Diani, Santa Barbara, dianiboutique.com.

10. Arteriors “Tipton” lamp ($1,040); Designs of the Interior, Westlake Village, interiordesginwestlake.com. 11. Sir/Madam “Modernist” tape dispenser ($85); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com. 

OCTOBER 2020 / 805LIVING.COM

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

Finds Style By Frances Ryan

Black Magic RAISE THE BAR AND GO NOIR.

1 2

9 8

1. Sleeveless faux-leather midi dress ($90); Zara, Thousand Oaks and Canoga Park; zara.com. 2. Barton Perreira “Tucker” eyeglass frames ($405); Occhiali, Montecito, occhialieyeware.com. 3. Brixton “Fiddler” fisherman cap ($45); Nordstrom, Thousand Oaks and Canoga Park; nordstrom.com. 4. Shay “Portrait SR42” 10-carat black onyx ring set in 18-karat gold with 1.5-carats of white diamonds ($4,160); Polacheck’s Jewelers, Calabasas, polachecks.com. 5. “Constance” tie-sleeve blouse ($311); Catherine Gee, Santa Barbara, catherinegee.com. 6. Balenciaga “Touch” clutch in puffy quilted napa leather ($1,390); Neiman Marcus, Canoga Park, neimanmarcus.com. 7. Vanessa Bruno “Cabas Moyen + Bag, Noir” cowhide tote ($450); Diani Boutique, Santa Barbara, dianiboutique.com. 8. “Emi Lug” combat boot in black embossed croc ($550); fredasalvador.com. 9. Vhernier “Calla Eyeliner” necklace in 18-karat white gold, diamonds, and ebony (price upon request); Silverhorn, Santa Barbara, silverhorn.com. 10. Jonathan Simkhai “Lilliana” striped rib-knit cardigan ($325); Intermix, Malibu, intermixonline.com. 11. “Zeta” leather platform loafer ($295); Vince at Malibu Country Mart, vince.com. 

OCTOBER 2020 / 805LIVING.COM

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

Finds Travel By Erin Rottman

Social distancing becomes coastal distancing with Hotel Californian’s Sail Away package (hotelcalifornian.com, from

$1,099 per night), which includes a two-hour charter cruise for up to six guests as well as a picnic dinner to bring along from the hotel’s Goat Tree cafe. Starting a short walk or bike ride away from the hotel at Santa Barbara Harbor, guests sail on a 42- or 50foot Santa Barbara Sailing Center yacht south toward Montecito, past Stearns Wharf, East Beach, and the Santa Barbara Zoo. “Oftentimes you can see the giraffes from the water,” says Arianna Kamp of Santa Barbara Sailing Center. “I don’t know if you can do that anywhere else in the world. The best views of the American Riviera are from the water.”

OCTOBER 2020 / 805LIVING.COM

MISSION BAY GETAWAY

eachside service, jet skis, standup paddleboards, and beach cruisers set the stage for a real escape at the San Diego Mission Bay Resort (missionbayresort.com, from $225), which has reopened after a $32 million renovation. “San Diego’s Mediterranean-like climate offers locals and visitors some of the most amazing year-round weather, enabling them to spend more time outdoors and explore the beaches and nearby attractions,” says the resort’s general manager Douglas Rucker. A 4,000-square-foot outdoor pool area has cabanas, a shallow wading pool for children, and fire pits, while expansive lawns invite fun with bocce ball, croquet, and horseshoes. First responders and their families receive 15 percent off selected room rates.

Thank a pandemic hero with a relaxing getaway at the Four Seasons Hotel Westlake Village.

A SHOW OF GRATITUDE

Stay at Four Seasons Hotel Westlake Village (fourseasons.com/westlakevillage, from $450) and thank someone who has made a difference during the pandemic. Purchase a two-night stay with the hotel’s Honoring Heroes package to receive 25 percent off the best available rate and a room upgrade, as well as a complimentary night for your hero. The recipient of your gratitude can enjoy a room upgrade, complimentary parking, early check-in and late checkout, and the option to add additional nights. “Whether it’s a healthcare worker, a delivery driver, a public official, a grocery store clerk, an educator, or even a neighbor lending support, our communities are filled with people committed to the purpose of serving others as we navigate these challenging days,” says Jacqueline Kerns, a hotel spokeswoman. “This package is a unique way to say thank you, while being able to enjoy and give the gift of rejuvenation to a hero in your life.”

GUEST ROOM AND PATIO: KATHRYN BARNARD PHOTOGRAPHY; YACHT: COURTESY OF HOTEL CALIFORNIAN; POOL: RAPHE WOLFGANG

BON VOYAGE IN SANTA BARBARA

Finds Travel

TAKE CARE IN THE AIR

MIRAMAR BEACH FASHION HUB

he latest addition to Montecito’s Rosewood Miramar Beach (rosewoodhotels.com/en/miramar-beach-

montecito, from $895) is The Webster boutique, a collection of ready-to-wear and resort clothing from designers like Bottega Veneta, Lisa Marie Fernandez, Proenza Schouler, and Alanui. Taking inspiration from feminine and brutalist aesthetics, the shop features a large onyx-meteorite display of fine jewelry, a bronze sculpture, and travertine accents. The new location is the eighth for The Webster, which first opened in 2009 in Miami’s South Beach. “We tailored the [offerings] for Montecito to fit with the many reasons people visit Rosewood Miramar Beach,” says The Webster’s Annica Litavis. The focus is on products that appeal to travelers as well as to those who live in the area looking for the latest fashions from their favorite designers.

new tool from Pilota travel technology company, FlySafe (flypilota.com) offers some peace of mind for travelers during the pandemic. Started by four graduate students who met in a machine-learning class at Cornell University two years ago, FlySafe reveals details about specific airline flights with regard to social distancing, air filtration, mask requirements, food hygiene, and more. “We can ingest all of these different data points and present them to users when they are booking their travel,” says Pilota CEO and cofounder Saniya Shah. Interested travelers can download the free extension and use it with Google’s Chrome browser. Updates slated for early October will include current travel restrictions for each state.

Boutique meets luxury at the San Luis Creek Lodge (sanluiscreeklodge.com, from $249) in downtown San Luis Obispo. The ambience at the recently redesigned lodge is cozy, with a new modern farmhouse-inspired aesthetic, just 25 rooms, and coffee and pastries delivered each morning. It’s also luxurious, with plush beds, lavish linens, oversize showers, and Aesop bath products. Fashioned by interior designer Nina Freudenberger, the decor features natural elements, including light-oak floors, rattan chairs, grass cloth wallpaper, and marble waterfall-edge countertops. Dried floral arrangements reflect the region, and graphic patterns lend a modern edge in artwork and linen throw pillows from Los Angeles’ Block Shop textile studio. “It’s a true escape,” says Kevan Beall, regional director for PRG Hospitality Group, the hotel company that owns the lodge. “And it’s someplace you can feel truly comfortable.” 

OCTOBER 2020 / 805LIVING.COM

FROM TOP: COURTESY OF THE WEBSTER; JONNY VALIANT

COZY LUXURY IN SAN LUIS OBISPO

JOIN US FOR OUR ANNUAL WOMEN’S CONFERENCE

Empowering Women for a Successful Future You are cordially invited to an exclusive event hosted by the Valdez & Polanski Wealth Management Group of Wells Fargo Advisors.

T U E S D AY, O C T O B E R 2 7, 2 0 2 0 | 1 0 – 1 1 : 3 0 A M | V I R T U A L E V E N T R S V P BY M O N DAY, O C TO B E R 1 2 Contact Nicole Remmenga at 805-370-0825 nicole.remmenga@wfadvisors.com or valdezwmg@wellsfargo.com IMPORTANT PARTICIPANT INFORMATION. The webinar you will be registering for will be hosted by Wells Fargo or an affiliate, but will be delivered on a third-party platform and may include invited non-affiliated guest speakers. Other participants will be able to see your name or image if you provide it when signing into the event. Please review our privacy and security policies: wellsfargo.com/privacy-security. Please also review the terms & conditions for the third party website hosting the event. If you have any questions or concerns please contact the sender of this invitation. 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. © 2020 Wells Fargo Clearing Services, LLC. All rights reserved. 0920-01785.

Something this beautiful is never an afterthought

reginadesign.com/shop Studio Channel Islands, Studio C4 2222 E. Ventura Blvd., Camarillo No contact appointments available 805-766-1343 A Time to Gather Handwoven Table Runners Solo Exhibit October 1 - November 25, 2020 Studio Channel Islands, Camarillo

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak

1 0/ 1 7, 24

October 9–18

October 24

NATURETRACK FILM FESTIVAL

Marcia Burtt Gallery, Santa Barbara. Romantic escapism is the theme in this exhibit of paintings and photographs of expansive landscapes. A dramatic gathering of clouds over fields and shores, a scenic overlook from a precipice, looming mountains, and rolling verdant hills are some of nature’s wonders depicted, inspired by the artists’ travels; artlacuna.com.

Virtual. The films of 72 filmmakers from all over the world are shown, each focusing on the subject of nature. Tickets are available as an all-access pass or for individual films and support NatureTrack’s educational field trips; naturetrackfilmfestival.org.

OINGO BOINGO FORMER MEMBERS HALLOWEEN JAM

Through November 30 ARTE FORASTERO SCULPTURE

The Museum of Ventura County and Ventura Botanical Gardens. Sculptures and installations are on view from 14 regional artists, including Emma Akmakdjian, Gloria Bradley, Kevin Carman, BiJan Fan, Wrona Gall, Sooz Glazebrook, Carlos Grasso, Paul Lindhard, Bob Privitt, Sudad Shahin, Tanya Kovaleski, Marianne McGrath, Carole Shaw–Sutton, and Amy Sharp; venturabotanicalgardens.com. Through November 30 NIGHTS OF THE JACK: A DRIVE-THROUGH HALLOWEEN EXPERIENCE

Through 11/30

Here’s an Idea: Give your teenager a creative virtual outlet offered by The Arterie in Thousand Oaks. The TEEN CLASS provides a balance of guidance and independence, so kids can feel free to develop their individual style. Professional instruction is given in a supportive environment that encourages art appreciation and portfolio building. More classes are available for ages 4 and up; thearterie.org.

OCTOBER 2020 / 805LIVING.COM

King Gillette Ranch, Calabasas. These fright nights are sure to cast a spell on drivers and their passengers. At five miles per hour, cars follow a 1-mile-long trail decorated with pumpkin and light installations and depictions of celebs, athletes, and animated characters. nightsofthejack.com. October 1–31 CAMBRIA SCARECROW FESTIVAL

Cambria and San Simeon. Spooktacular creations fill the towns’ nooks and crannies in a most socially distanced way. See what the local artistic community has conjured up; cambriascarecrows.com.

October 10

Ventura Fairgrounds. Even without Danny Elfman, this group with original members Johnny Hernandez, Sam Phipps, Carl Graves, Steve Bartek, and John Avila puts the nightmare in tunes like “Dead Man’s Party,” and “Weird Science” at this Concerts in Your Car event; concertsinyourcar.com.

BREAD AND ROSES

Virtual. Be part of a movement that supports political, economic, environmental, and social justice by tuning in to The Fund for Santa Barbara’s fundraising show featuring political activists Jane Fonda and Dolores Huerta as well as vocalist Perla Batalla; fundforsantabarbara.org. October 16–17 MOTHER ROAD

Virtual. The InterPlay Reading Series of the Pacific Conservatory of Performing Arts, (or PCPA for those in the know) livestreams a new play by Octavio Solis. Inspired by The Grapes of Wrath, the story picks up 90 years after John Steinbeck’s classic tale ended. Stick around after the final curtain for talks with presenters; pcpa.org. October 17, 24 CALIFORNIA RANCH COOKOUTS

Alisal Ranch, Solvang. A stay at the 10,500-acre guest ranch comes with special event dinners cooked by guest chefs and culinary operations director Anthony Endy. Actress-turnedchef Tiffani Thiessen teams up with Far Western Tavern chef Maili Halme on the 17th. Chef Kristen Thibeault rustles up plant-based meals on the 24th. Cookouts take place at the ranch’s alfresco dining areas; alisal.com.

October 27 ANNUAL WOMEN’S CONFERENCE: EMPOWERING WOMEN FOR A SUCCESSFUL FUTURE

Virtual. Valdez & Polanski Wealth Management Group of Wells Fargo Advisors hosts an educational 90-minute event to help educate women on how to achieve their business goals. Eight speakers, including AMA Waterways founder Kristin Karst and Ultimate You health coach Linda Kneidinger, share their insight. RSVP by October 12; fa.wellsfargoadvisors.com/ valdez-polanski-group. November 5 JAZZ NIGHT AT HOME

Virtual. Enjoy a concert of jazz and blues music performed by the George Kahn Jazz & Blues Revue. All proceeds from ticket sales benefit PATH (People Assisting the Homeless), a nonprofit organization dedicated to ending homelessness. The show also features honorary speakers, a luxury raffle, and a look at PATH’s work; epath.org. Ongoing MALIBU BIKE TOURS

Saddlerock Ranch. Ride an electric-assist bike through a ranch and vineyard and take in the scenery of the Santa Monica Mountains on the 90-minute Explorer Bike Tour, which includes six wine tastings; lasafaris. rezdy.com. 

FROM TOP: COURTESY OF THE ALISAL GUEST RANCH AND RESORT; FIRE SHRINE BY BOB PRIVITT, PAINTED COPPER AND STEEL

Anthony Endy

Through October 11 GRANDEUR

• Montecito • Santa Barbara • Hope Ranch • Beach •

Daniel Encell •# 6 Berkshire Hathaway Agent in the Nation • Wall Street Journal “Top 100” Agents Nationwide (out of over 1.3 million) • Graduate of UCLA School of Law and former attorney • An expert in the luxury home market • Alumnus of Cate and UCSB

“ The Real Estate Guy ” Phone: (805) 565 - 489 6 Email: danencell@aol.com Visit: w w w.DanEncell.com DRE # 0 0976141

Remember — it costs no more to work with the best (but it can cost you plenty if you don’t!)

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

NAILING IT ALFRESCO

Sealing Out Stroke

Atrial fibrillation, or “AFib,” is a common type of heart arrhythmia that affects at least 2.7 million people in the United States. In people with AFib, the pouch-like structure in the heart called the atrial appendage can pool with blood, allowing clots to form and potentially cause stroke. The Centers for Disease Control and Prevention estimates that overall, AFib is responsible for approximately one in seven strokes. Although blood-thinning drugs are effective in preventing blood clots in people with AFib, these medications are not easily tolerated by some. For those individuals, the Watchman FLX implant, a new-generation model of its 2015 predecessor, can be a lifesaver. When implanted during a noninvasive procedure, the umbrella-shaped device forms a seal around the atrial appendage to prevent the formation of clots in the area. “We had the privilege to perform the first procedure in the nation at Los Robles hospital in early August and have been using the device on a regular basis with great success,” says Saibal Kar, M.D., an interventional cardiologist at LOS ROBLES HEALTHCARE SYSTEM (losrobleshospital.com) in Thousand Oaks and conational principal investigator of the clinical study that led to the device’s approval by the U.S. Food and Drug Administration. “The Watchman FLX has a greater safety and efficacy profile in comparison to the previous generation Watchman and takes the treatment of stroke prevention in patients with atrial fibrillation to a new level.”

OCTOBER 2020 / 805LIVING.COM

UCLA HEALTH COMES TO SANTA BARBARA COUNTY

With the recent opening of a new primary care practice in Montecito, UCLA Health (UCLAHealth.org/Montecito) has begun expanding its Los Angeles and Ventura county–based network into Santa Barbara County. Offering access to the expansive resources, research breakthroughs, and innovations of the regional health-care provider’s top-ranked, academic medical campus and world‑class

hospitals, the new location provides adult wellness care, same-day appointments for sickness, preoperative exams, cardiology services, and coordinated chronic disease care. In addition to in-person visits, UCLA Health patients have access to their doctors through telemedicine visits via a secure online portal. Next up: A new hematology/ oncology practice and infusion center is slated to open in Santa Barbara in January 2021. —Kathy Tomlinson

TOP: ISTOCK.COM/EFETOVA; OPPOSITE: ISTOCK.COM/SOPHONK

By Linda Kossoff

Even during the pandemic, nail hygiene must go on. Slated to open in March until COVID-19 halted beauty businesses, Frenchies Modern Nail Care (frenchiesnails.com) at Ventura Harbor Village has rolled with the changing restrictions to provide clients top-notch service. “Our motto is, ‘We love clean,’ ” declares owner Jonra Cross. Indeed, strict safety measures were the studio’s standard even pre-pandemic. “Our regular protocol,” Cross says, “includes handwashing for clients prior to services, a three-step process to clean instruments that includes sterilization in a medical-grade autoclave, and porcelain soaking tubs without bacteria-harboring jets that are disinfected using Barbicide and a countdown clock.” Frenchies eschews fume-producing acrylic nails and particle-prone drills and employs a ventilation system that filters impurities out of 50 cubic square feet of air around each nail station. While Cross and her team await the green light for indoor services, they have devised a safe and pleasant alternative using their outdoor area. Technicians work on clients at stations spaced six feet apart and, of course, everyone wears a mask. “The ambience is nice,” Cross says, “and clients are starting to come back.” Although she’s eager to get back to normal, she notes that COVID-19 hasn’t been without its lessons. “This has helped me understand how important physical and mental health is for people,” she says, “especially right now. Our goal is to help our clients feel better.”

Taking a Shot Against Alzheimer’s

Ongoing, vigorous research is the best weapon against Alzheimer’s disease, an incurable condition, which typically occurs after the age of 65 and, according to the Alzheimer’s Association (alz.org), currently afflicts 5.8 million Americans. In July, two recent studies reported at the virtual Alzheimer’s Association International Conference shed light on the potential of commonly used vaccines to reduce the risk of the devastating condition. In the first study, researchers at The University of Texas Health Science Center at Houston analyzed more than 310,000 existing health records and concluded that people who received at least one flu vaccination were 17 percent less likely to get Alzheimer’s over the course of their lifetime. The scientists speculate that the proteins introduced into the body via the flu vaccine might actually “train the body’s immune response to protect against Alzheimer’s disease.” The second study, conducted by the Duke University Social Science Research Institute in Durham, North Carolina, focused on the pneumococcal vaccine, which is most often given after age 65 to ward against pneumonia, meningitis, and sepsis. Among the 5,000-plus participants who were studied, researchers identified a 25 to 30 percent reduction in the risk of developing Alzheimer’s disease among those who received the vaccine between ages 65 and 75. In both studies, authors note the need for additional research to investigate this promising health link. Nevertheless, it’s a good idea to get a flu vaccination every year and a pneumonia vaccination if recommended by your doctor. 

AT BELMONT VILLAGE, WE’RE THRIVING. For nearly 20 years, Belmont Village has safely delivered an unparalleled level of service and care for thousands of families. Collaborations with UCLA and Vanderbilt have helped us champion nationally-recognized cognitive health and wellness programs with positive, evidence-based results. With our exquisite spaces and superb hospitality, rest assured your loved one will thrive in a safe and vibrant community.

Learn more about our Thousand Oaks and Calabasas communities.

BELMONTVILLAGE.COM/THOUSANDOAKS

BELMONTVILLAGE.COM/CALABASAS

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

Upgrades

Pop of Color LIVEN UP THE ROOM WITH DRAMATIC HUES. By Frances Ryan “Nero” blue-lacquer dining table with brass base ($899) and “Camille” velvet dining chair in burnt orange ($399); Crate and Barrel, Woodland Hills, crateandbarrel.com. OCTOBER 2020 / 805LIVING.COM

Upgrades

1. “Juneau” bar cabinet in green velvet with brass-accented white Carrara marble top ($1,998); Anthropologie, Thousand Oaks and Santa Barbara; anthropologie.com. 2. “Series 7” lacquered chair in Venetian Red designed by Arne Jacobsen in 1955 for Fritz Hansen ($542); Design Within Reach Oxnard Outlet, dwr.com. 3. “Archie” chair (from $4,233) and ottoman (from $1,744) by Milo Baughman for Thayer Coggin; Cabana Home, Santa Barbara, cabanahome.com. 4. Bruck Lighting WEP Light collection “Renata” size 30 shade in blue and ash ($550); Designs of the Interior, Westlake Village, interiordesignwestlake.com. 5. “Nero” blue-lacquer dining table with brass base ($899); Crate and Barrel, Woodland Hills, crateandbarrel.com. 6. New Pacific Direct “Gervin” recycled-leather stool ($363); For Your Home Furniture, Ventura, fyhfurn.com. 7. Made Goods “Rooney” sofa in moss Aras mohair velvet ($6,995); The Sofa Guy, Thousand Oaks, thesofaguy.com. 8. Hickory White “Eliot” desk ($6,030); Alderman Bushé Interiors, Thousand Oaks, aldermanbushe.com. 9. Bernhardt “B2501 Remy” ottoman ($785; price varies depending on fabric); Designs of the Interior, Westlake Village, interiordesignwestlake.com. 

OCTOBER 2020 / 805LIVING.COM

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

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

REALTORS of DISTINCTION

CRIS EPSTEIN, Engel & Völkers Westlake Village crisepstein.evrealestate.com | cris.epstein@evrealestate.com 818-269-4377 | 960 S. Westlake Blvd., Suite 10, Westlake Village

Cris has lived and worked in the Conejo Valley for the past 24 years and earns the designation of Top Producer year after year. She consistently provides quality service with tenacity, attention to detail, and a results driven approach. As a highly trusted, seasoned real estate and negotiation professional, Cris will walk you through the sales process with ease, confidence, and an unparalleled commitment to your success.

NICOLE VAN PARYS & GARY NESEN Engel & Völkers Westlake Village nicolevanparys.evrealestate.com | nicole.vanparys@evrealestate.com 805-795-1880 | 960 S. Westlake Blvd., Suite 10, Westlake Village

Nicole Van Parys and Gary Nesen, Engel & Völkers Private Office Advisors and Owners have consistently been nominated top 10 nationwide producers. They are powerful experts specializing in luxury properties throughout Southern California focusing on the exclusive communities: Sherwood Country Club, North Ranch Country Club Estates, Hidden Valley, Westlake Village, Hidden Hills, Santa Barbara, and Malibu. Nicole and Gary’s clientele includes but is not limited to celebrities, professional athletes, CEOs, and international clients all seeking luxurious lifestyles.

HEATHER HIGGINS, Engel & Völkers Westlake Village heatherhiggins.evrealestate.com | heather.higgins@evrealestate.com 805-341-9330 | 960 S. Westlake Blvd., Suite 10, Westlake Village

RYAN SHIMP, Engel & Völkers Westlake Village ryanshimp.evrealestate.com | ryan.shimp@evrealestate.com 818-314-8606 | 960 S. Westlake Blvd., Suite 10, Westlake Village

Born and raised in California, Heather has over 30 years of experience living in Westlake Village. She graduated from the University of Michigan and is a seasoned real estate professional with 8 years in the industry. Heather has used her expertise to guide sellers and buyers through more than 18 million dollars in sales in the last year. Utilizing strategic marketing and complex multiple offer negotiations, Heather ensures that her clients are successful in their real estate endeavors.

Ryan is a perfectionist. His communication, work ethic, knowledge, and world-class concierge-level service are just a few of his sought-after qualities. Personal attention, guidance, extensive experience in both mortgage and real estate, 24/7 availability, and always looking out for the best interest of his past, present, and future clients set him apart. If you are interested in a break from the norm, a shift from traditional; Ryan Shimp is Exceptional Properties, Extraordinary Service!

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

REALTORS of DISTINCTION

KAY FIELDS, Compass kayfieldsrealtor.com | kay.fields@compass.com 818-419-1172 | 2945 Townsgate Road, Suite 300, Westlake Village

DEBORAH KERNAHAN, Compass deborahkernahan.com | deborah@deborahkernahan.com 818-519-8357 | 2945 Townsgate Road, Westlake Village

Kay Fields is a luxury property and accredited home-staging specialist at Compass. With nearly 20 years of experience, Kay provides her clients the peace of mind of having a practiced professional as their real estate advocate. Known for her strong work ethic, honesty and confidentiality to her clientele, she takes pride in offering the highest level of personalized service, always going the extra mile to ensure she exceeds the expectations of her clients.

Deborah is an accomplished and dedicated real estate professional with a highly regarded track record of success. Knowledge of the marketplace and trends is a priority for the clients she serves. She has earned the notable CERTIFIED LUXURY HOME MARKETING SPECIALIST® designation and MILLION DOLLAR GUILD® recognizing Deborah as part of a cadre of agents who work in the top 1.2% of our marketplace. Strategic marketing, resilient negotiating, combined with a personal hands-on approach, assures her clientele she is always looking out for their best interest.

ROBIN HAGEY & LISA SCOTT, Beverly & Co. Luxury Properties robinandlisa.com | homeinfo@robinandlisa.com 805-341-7644 | 101 N. Westlake Blvd., Suite 200, Westlake Village

PATTY MURPHY COUNTRY ESTATES Sotheby’s International Realty Santa Ynez Valley Brokerage pattymurphy.com | patty@pattymurphy.com 805-680-8571 | 2900 Nojoqui Ave., Los Olivos

Experience, personal attention, market knowledge, tough (but kind) negotiators. This is why our clients love to work with us. Our goal is to sell your house (or help you buy a new one) for a great price in a time frame that exceeds your expectations. We pay meticulous attention to detail and we’re in constant communication with you as we go through the process. For a complimentary review of your circumstances, please call us. Robin DRE# 01740573 | Lisa DRE# 01896861

Patty credits her nearly 40-year real-estate career as one of the top realtors in Santa Ynez Valley to putting her clients first, good business sense, a love of the land, and a great sense of humor. Her passion for travel and love of friends and family have created lifelong relationships. Representing premium properties in the Santa Ynez Valley, and achieving more than $90 million in transactions in 2020 to date, Patty is a Realtor who gets the job done.

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REALTORS of DISTINCTION

MARIA POWELL, Pinnacle Estate Properties mariapowell.com | maria@mariapowell.com 818-535-3303 | 971 Westlake Blvd., Westlake Village

For more than two decades, Maria has specialized in residential real estate sales throughout Southern California, with an emphasis on the Westlake Village, Thousand Oaks, Agoura Hills, and Oak Park areas. She attributes her success to her honesty, hard work, caring nature, and sense of humor. Maria is consistently a top-producer, selling large volumes of homes while treating every client like theyâ&#x20AC;&#x2122;re the only client, always devoting 100 percent.

DEBORAH FAGAN Berkshire Hathaway HomeServices CA Realty deborahfagan.com | dfagan@bhhscalhomes.com 818-424-5990 | 1155 Lindero Canyon Road, Westlake Village

With more than 25 years as a licensed real estate professional in the Conejo and San Fernando Valleys, Deborah consistently ranks in the top two percent nationwide and frequently ranks in the top five company wide. Deborah knows firsthand how to read and navigate a volatile market having succeeded through the highs and lows over the years. She works closely with clients to develop a sound business strategy for their sale or purchase.

SIGI ULBRICH & PAM MORAN Berkshire Hathaway HomeServices CA Realty sigiandpam.com | sigiandpam@sigiandpam.com 818-879-2999 | 1155 Lindero Canyon Road, Westlake Village

This powerful, highly dedicated, #1 North Ranch real estate sales team is perennially honored for their presence in the industryâ&#x20AC;&#x2122;s top 1% nationwide in earnings. Sigi & Pam dedicate as much time, energy, experience, and investment in marketing to provide the best possible client service in this ever-challenging and changing market. There is no substitute for the experience of Sigi Ulbrich & Pam Moran.

ROBB & NIKKI FRIEDMAN, Compass robbnikki.com | friedmans@compass.com 818-430-3663 | 5016 Parkway Calabasas, Suite 100, Calabasas

Who says nice people finish last? That is their slogan and they pride themselves in being very easy going with a ton of patience for both buyers and sellers. So much so that they represent both sellers and buyers more than 70% of their listings, which saves money in commission to the sellers and often gets buyers a better deal. Both LA natives know this area like the back of their hands and both have decades in negotiating.

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REALTORS of DISTINCTION

DEANNA SOLAKIAN & JESSICA McLERNON Coldwell Banker Residential Brokerage montecitoestates.com | deanna@montecitoestates.com 805-453-9642, 805-896-2443 | 1498 E. Valley Road, Suite 200, Montecito

Born and raised in Montecito, residential real estate specialists Deanna Solakian & Jessica McLernon have an innate love and knowledge of the area. With nearly 15 years of combined experience we have a unique perspective and approach to accomplish optimum results for any real estate transaction. Whether buying or selling, we can offer unmatched experience and expertise. Call for a complimentary comparative market analysis of your homeâ&#x20AC;&#x2122;s value.

RACHAEL DOUGLAS Berkshire Hathaway HomeServices California Properties RachaelDouglas.com | rdouglas@bhhscal.com 805-318-0900 | 1170 Coast Village Road, Montecito

For those looking for real estate in Montecito, Hope Ranch and Santa Barbara, Rachael Douglasâ&#x20AC;&#x2122; extensive experience means that your investment is in good hands. Not only does Rachael have more than a decade of experience in the real estate industry, she has more than 25 years in sales and marketing. These assets, along with her exceptional negotiating skills, give her a competitive edge that translates into client success and satisfaction.

SHEELA HUNT, Village Properties montecitoandsantabarbarahomes.com | sheela@villagesite.com 805-698-3767 | 1250 Coast Village Road, Montecito

Sheela brings her wealth of knowledge and experience of the Santa Barbara and Montecito market of the past 20 years and works tirelessly for her clients, never letting their goals and needs escape her field of vision. Prior to her established real estate career, Sheela worked in Los Angeles in various fields including appraisals, home lending, business and private banking. In addition to working in the real estate field, she enjoys supporting various nonprofit organizations.

SUZANNE PERKINS, Perkins Group of Compass perkinsgroupre.com | team@perkinsgroupre.com 805-265-0786 | 1101 Coast Village Road, Santa Barbara

The Perkins Group is a multi-generational new team of preeminent Compass luxury real estate professionals with more than 60 years of combined experience and more than $2 billion in sales. Each member offers unique expertise within Santa Barbara County and Southern California. Suzanne Perkins was recognized by Real Trends as the #47 Individual Agent in the nation for her 2019 sales. We look forward to fulfilling your real estate dreams today and for years to come.

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REALTORS of DISTINCTION

TAMARA CAMPBELL, Coldwell Banker Realty calltamara4homes.com | tamara@calltamara4homes.com 805-750-6577 | 883 S. Westlake Blvd., Westlake Village

CHRISTY BASSIRI, Pinnacle Estate Properties Westlake Village christybassiri.com | christy4realestate@gmail.com 818-620-4901 | 971 Westlake Blvd., Westlake Village

Global Luxury specialist Tamara Campbell is a consistent top producer for Coldwell Banker and has been awarded membership in the coveted International President's Circle. It is her knowledge, experience, and reputation that sets her apart. Masterful negotiating skills, aggressive marketing, and a hands-on approach to every transaction along with her integrity and commitment to excellence have earned her a stellar reputation and consistent referrals. Results speak volumes. Call today for a confidential consultation to discuss your real estate goals.

Christy Bassiri is a third generation residential real estate professional working and residing in the Conejo Valley for nearly two decades. Her motto "Excellence through Experience" is nothing short of describing her knowledge and expertise. She prides herself on her strong, practiced negotiation skills, integrity and discretion for her exceptional clientele. Christy values her relationships, and represents each individual with the utmost attention and consideration.

KATHY BERNAL, Compass thebernalgroup.com | kathy.bernal@compass.com 818-519-3510 | 2945 Townsgate Road, Suite 300, Westlake Village

DENISE MARKS, Keller Williams Calabasas denisemarks.com | denise@denisemarks.com 818-292-5340 | 23975 Park Sorrento, Suite 110, Calabasas

Kathy is a consummate professional. Her team—guided by her strong work ethic, honesty, and values—supports, represents, and achieves her clients’ best interests in buying or selling their homes. It’s never just simply about closing the deal! Kathy, a top-producing agent in the Conejo Valley for more than 25 years, holds both foreclosure and short-sale certifications. When you work with Kathy you find a professional whose clients always come first.

Denise Marks is celebrating 20 years in real estate in 2020! Denise has been a national top 1% real estate agent for two decades based strictly on client referrals. A master negotiator, her first duty is protecting her clients’ interest. Beyond the hard numbers and the real estate contracts, Denise understands the subtle aesthetics and design elements that can make or break a transaction. Denise’s team is knowledgeable, professional and always there to help! DRE#01300442

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REALTORS of DISTINCTION

JILL STRUCK & AILEEN HAGY, ABODE collective theabodecollective.com | hello@theabodecollective.com 805-402-9788 | 2555 Townsgate Road, Suite 200, Westlake Village

ABODE collective is a luxury real estate group representing the buyers and sellers of Southern Californiaâ&#x20AC;&#x2122;s finest estates. With more than fifty years of combined real estate experience and one billion dollars in completed transactions, we serve Thousand Oaks, Westlake Village, Malibu, and beyond. Founded by tenured realtors and digitally-focused marketing strategists, ABODE collective offers a mix of industry wisdom and creative innovation. ABODE collective is part of Aviara Real Estate, a unique broker-owned realty company.

MICHELLE OUELLETTE, Sotheby's International Realty aboutmichelleouellette.com michelle.ouellette@sothebyshomes.com 805-427-1333 | 3075 Townsgate Road, Suite 100, Westlake Village

The Estates Director for the Michelle Ouellette Estates Group at Sotheby's International Realty is highly respected in the community, and she has built a stellar reputation over 32 years as a real estate professional providing extraordinary service with expert guidance for both sellers and buyers with many different real estate needs. A multiple award winner for her consistent success as a Top Producer year after year. There is no substitute for experience.

KAREN SANDVIG, Coldwell Banker Realty karensandvigproperties.cbintouch.com karen.sandvig@camoves.com 818-941-7437 | 883 S. Westlake Blvd., Westlake Village

MARISSA BUSS & DANNY LAMPERT Aviara Real Estate thebusslampertgroup.com | marissa@thebusslampertgroup.com 818-515-7131 | 2555 Townsgate Road, Suite 200, Westlake Village

Since 2005, Karen has been providing real estate services in Los Angeles and Ventura counties. Her marketing experience and strategies bring her clientele top dollar and many recordbreaking sales. She provides clients with a high quality of service, professionalism, and discretion. An award-winning Diamond Society Member, she will surpass your expectations. She follows CDC guidelines so you feel safe and confident during your purchase or sale. Call for a confidential appointment today.

A top-producing Aviara Real Estate team. As experts in residential resale and real estate investing, we offer our clients the information and guidance necessary to make the right decisions. We continually improve our knowledge, skills, and business model to remain leaders in our sector. We leverage the latest technologies to enable us to offer you more personalized services with speed and efficiency as well as extending the range of those services for your benefit.

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REALTORS of DISTINCTION

ROSEMARY ALLISON, Coldwell Banker Residential callrosemary.com | rosemaryallison@aol.com 805-479-7653 | 883 S. Westlake Blvd., Westlake Village

One of the country’s most successful Realtors, Rosemary set the standard for excellence throughout her career. REAL Trends ranked Rosemary No. 181 of Top 250 real estate agents in the U.S. based on closed sales volume. Her vision and reputation in the science of marketing the finest estates established her as the most innovative leader in real estate. Rosemary was recognized as “Woman of the Year 2020” and Ventura Counties’ Best Real Estate agent by the Daily News.

ANDREA ROTER, Century 21 Everest http://bit.ly/Century21AndreaRoter | TheRoterTeam@gmail.com 805-750-3456 | 1308 Madera Road, Simi Valley

Originally introduced to real estate by her father more than 30 years ago, Andrea has managed real estate in Simi Valley for many years. Being successful is neither a secret nor is it an accident. Andrea’s commitment is to put her clients’ priorities first. Honesty, integrity, quality, patience, and understanding are what make for a great relationship. Andrea’s goal is to make a positive difference, earning the clients’ trust, one person at a time.

ISABELLE MULLER-GUPTA Berkshire Hathaway HomeServices CA Realty isabellehomes.com | isabelle@isabellehomes.com 818-276-6294 | 1155 Lindero Canyon Road, Westlake Village

Swiss Miss from Geneva, I have international ties and local expertise that my clients love. I understand their needs and create solutions that work best for them. Thinking of moving? Contact me. I am dedicated, patient, efficient, and I know I can help you to reach your goals.

DEBORAH DOWNEY, LIV Sotheby's International Realty deborahdowney.livsothebysrealtyca.com ddowney@livsothebysrealty.com 805-320-2832 | 554 E. Main Street, Ventura

Deborah Downey is a lifelong Ventura County resident and highly skilled real estate agent whose roots run deep. This extensive local knowledge and trademark customer care are a distinct advantage for buyers and sellers navigating the Ventura County housing market. Today, she is proud to call fashion designers, architects, first-time buyers, and seasoned investors among her clientele. It is Deborah’s personalized, hands-on approach and high attention to detail that truly set her apart.

THE ART OF CALM

In difficult times, learning a craft can make a huge difference. BY JOAN TAPPER

Shrinking attention spans. Too much screen time. The anxiety of coping with constantly changing circumstances. An inability to imagine what lies ahead. These are just a few of the reasons why, for many of us, itâ&#x20AC;&#x2122;s become increasingly difficult to find the time and mental space to breathe deeply and quiet the mind. Traditionally, artists have responded to times like these by turning to their creative pursuits. Now, some of them are extending a virtual hand to the rest of us by teaching crafts that will help lift us out of our worries and let us embrace the possibilities of the present.

WEAVER

Kate Kilmurray

“[I’ve spent] half of my life practicing and teaching yoga,” says handweaver Kate Kilmurray. “But when I moved to Ojai, I had a calling to do something with my hands.” She remembered working with her grandmother on a small 7-by-7-inch metal loom, and she revived that skill, along with the love of working with fiber that she had enjoyed while hand-printing fabric and turning it into wearable art earlier in her career. Developing handweaving patterns for potholders with sophisticated color schemes, she combined her art with meditation in classes she led at Cattywampus in downtown Ojai. “I felt there was a need to gather women, slow down, and go inward,” she says, pointing out that working with fiber loops on the loom is rhythmic and calming and taps into an inner stillness. “The distraction from our concerns is healing. It’s empowering.” With in-person teaching currently off-limits, Kilmurray has moved her Weaving as Meditation workshops online. She begins each one-on-one session with a short, guided meditation as a lead-in to the creative act of weaving. She demonstrates the process, along with breathing and mindfulness techniques. “That gives us the grounding,” she says. “We’re learning to train the mind to stay focused. Doing something with the hands—the rhythm—connects to the heart. I weave throughout, and then at the end there’s silence and the elation of ‘I did it.’ ” Kilmurray’s Weaving as Meditation Workshop costs $100 for a one-on-one class via the Zoom videoconference app, plus materials. Find more details at katekilmurray.com.

MARINA SCHULZE; OPPOSITE: SEAN KILMURRAY

Subtle colors add interest to a standard potholder pattern (opposite) made on a 10-by-10-inch loom. (Clockwise from left:) Alternating loops over and under creates a checkerboard motif; an array of designs shows the versatility of colors; beginners start with one color; finished wares stack up; the weaver finds the craft meditative.

OCTOBER 2020 / 805LIVING.COM

CERAMIST

Patrick Hall

“Ceramics keep the mind and body occupied in a poetic way,” says Patrick Hall, executive director and guiding spirit of Clay Studio, which opened early this year. At that point, the beautifully renovated 24,000 square-foot building in Goleta was hosting beginning and intermediate pottery classes, studio memberships, studio spaces, and a gallery and offered potter’s wheels, a glazing room, and kilns. “The program had been predicated on people coming in,” he says. “Now the question is, how do we stay engaged in the arts community?” The solution has come in the form of an online curriculum, which was devised by program director Erica Ales and former studio manager Dini Dixon and includes after-school classes for youngsters and workshops for all ages via the Zoom app. “They have demonstrations and are interactive,” Hall says. “For each class we anticipate tools and clay and sell it as a package.” In addition, the studio sells clay, offers glazes (by appointment in an outside setting), and has firing facilities. Hall knows the benefits of working with clay. “Pottery was an important passion in my youth and in college,” he says. “Getting into clay changed my ability to focus.” He worked as production potter and earned an MFA. And though he went on to have a three-decade design-and-build business, he returned to ceramics in 2012, crafting huge, graceful vessels with arresting glazes. “There’s something about working with clay as a material that’s all-engaging,” Hall adds. “It’s like meditation. The mind doesn’t wander. You become present with what you’re doing. We all need that right now.”

The art of ceramist Patrick Hall (above) encompasses a variety of shapes, sizes, and finishes, from pieces like Variegated Covered Jar (opposite), with its intriguingly rough exterior to Trophy Vessel #1 (left), with its smooth colorful glaze, and the complex wall-like More Beautiful for Having Been Broken #4 (top), which is nearly 5 feet wide and 2 feet high.

ARTWORK IMAGES: PATRICK HALL; PORTRAIT: JOHN RUSSO

Hall’s classes range from virtual workshops ($60) to a 10-week interactive after-school enrichment program via the Zoom app ($250). For details, go to claystudiosb.org.

OCTOBER 2020 / 805LIVING.COM

FLORAL DESIGNER

Liz Cohn

Flowers have long been part of Liz Cohn’s life. “I was going to [the University of Massachusetts] in Boston and got a side job at a flower kiosk in a mall,” she remembers. “Then I went to work for a florist.” Jobs followed steadily in the floral industry and at an event venue. After moving to Ojai three years ago, Cohn stopped in at a local flower shop with a résumé and an offer to help out. She ended up buying the business, renaming it Forage Ojai, and staying busy every weekend from April to October with weddings and other events. In 2019, she closed the retail shop and built a studio on her property, where she held popular floral workshops for small groups prior to the coronavirus pandemic. The weddings and group sessions are on hold, but Cohn now offers more private workshops—outdoors, in masks, and socially distanced—that convey the joy of creating something with fresh flowers. In advance, she’ll ask about a client’s preferred color palette and then have her farmer cut the blooms for a single arrangement. “I know what’s growing,” she says. “I use what’s in season.” For fall, that means she may add fruit, colorful foliage, and textured wheats and grasses. Cohn arrives for the workshop with buckets of flowers, vases, clippers, and tape. She goes over different types of foundations and lays out some guidelines. “I walk them through three or four steps,” she says, “then it’s a free for all. It’s a blast.” 

COURTESY OF LIZ COHN

Cohn’s private floral workshops cost $150 per person. Later this year, she will host wreath workshops via the Zoom app. For more information, visit forageojai.com/ workshop-registration.

Fiery hues dominate a spectacular arrangement (opposite) by floral designer Liz Cohn (left), who works with seasonal local blooms. Cascading branches of dates incorporate texture into an autumn-toned group (above). A pair of ranunculus (top) stand ready to nestle in. OCTOBER 2020 / 805LIVING.COM

Hailing the Harvest San Luis Obispoâ&#x20AC;&#x2122;s Avila Valley Barn celebrates fall safely with plenty of good, old-fashioned food and fun.

BY NANCY RANSOHOFF PHOTOGRAPHS BY GARY MOSS 70

OCTOBER 2020 / 805LIVING.COM

The Avila Valley Barn and Gopher Glen Apple Farm is a family affair (left to right): Chef Jesse Smith oversees the bakery and Farmers BBQ, while husband-and-wife team Raven Lukehart-Smith and Jake Smith run the sustainable and organic farming operations. OCTOBER 2020 / 805LIVING.COM

Autumn arrives subtly on the Central Coast,

Working the farm for 35 years, the Smith family continues to grow along with it (left to right): Raven, Jake, Debbie, Bruce, Collette, Jesse, and Duke. (Opposite:) In addition to pick-your-own produce in season, harvested fruits and vegetables, such as pumpkins and apples, are available, along with products from nearby farms, like local honey. The Avila Valley Barn bakery turns out a variety of handcrafted pies, breads, muffins, doughnuts, and cookies.

OCTOBER 2020 / 805LIVING.COM

and that’s all the more reason to embrace the traditions and markers of the seasonal segue. One of the most beloved traditions is paying a visit to a farmstand chock-full of rosy red apples, plump orange pumpkins, and golden sunflowers amid hay bales and scarecrows. For 35 years, generations of fall celebrants have headed to Avila Valley Barn (avilavalleybarn.com) in San Luis Obispo for all this and more. “I wanted this to be a place where people could experience all aspects of agriculture,” says Debbie Smith, who with her husband, Bruce, helped establish the business in 1985, raised their seven children on the farm, and secured ownership of it in 2009. “We designed it for you-pick so that people could touch, smell, and taste, while spending time out in the country.” This year, visitors wandered the 45-acre farm’s fragrant orchards to pick their own apples from August through October 1. (Check the schedule online for other opportunities to pick your own produce, including peaches, berries, and apricots during spring and summer.) A variety of apples and other fruits, vegetables, and flowers grown on site are available at the barn year-round according to season, along with locally made products and produce from nearby farms. The Smiths’ son Jake and his wife, Raven Lukehart-Smith, live on the property and run its farming operations using sustainable and organic practices. They teach a class on those practices at Cal Poly, San Luis Obispo, and on the farm. “We have a lot of families who are homeschooling now,” says LukehartSmith, “and parents bring their kids to learn about farming.” Although the farm’s usual pony rides, hay maze, and hayrides are on hold this year due to coronavirus safety restrictions, there is still plenty of fall fun to be had from now through the first few weeks of November. While maintaining a safe distance from each other, farm-goers can cut bouquets of sunflowers, enjoy live music, munch on roasted corn and caramel apples, sip fresh cider from sister property Gopher Glen Apple Farm, and feed some of the resident animals, which include goats, miniature horses, emu, sheep, chickens, and Abby, the dairy cow. Among the Instagram-worthy photo opportunities is the new Pumpkin River, a colorful display of the varieties of jack-o’-lanterns-to-be that “flows” through the field. Pick a perfect candidate from the vine or from heaps in bins near the barn. Chef Jesse Smith (Jake’s twin brother), a graduate of The Culinary Institute of America at Greystone in St. Helena, puts the farm’s bounty to scrumptious use, overseeing the bakery and Farmers BBQ. The barbecue menu is offered Thursday through Monday and features tri-tip sandwiches, hot dogs, chili, and smoked artichokes. The bakery is known for its pies (olallieberry is a year-round favorite), which are made fresh daily with handrolled crusts. “Being able to cook and bake with fruits and vegetables that my brother has farmed is a gift,” Jesse says. To share that gift, the chef offers the following recipes—just a few ways to enjoy the season’s apples.

Apple Pie Cookies

Makes 24 cookies COOKIES Nonstick cooking spray ¼ cup butter 4 Granny Smith apples, peeled, and diced into ¼-inch cubes ¼ cup granulated sugar ½ cup brown sugar 1½ teaspoons lemon juice ½ teaspoon vanilla extract 1½ teaspoons ground cinnamon ¼ teaspoon salt

Follow chef Jesse Smith’s instructions to downsize the bakery’s apple pies for Apple Pie Cookies.

OCTOBER 2020 / 805LIVING.COM

¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ⅛ teaspoon ground cloves 2 tablespoons water 1 tablespoon cornstarch 4 13-ounce balls prepared piecrust pastry (double the recipe that follows) All-purpose flour (for dusting work surface and cutter) 1 egg 1 tablespoon water ICING ¾ cup confectioners’ sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1½ tablespoons milk

To make cookies: Preheat oven to 350°F. Coat two baking sheets with nonstick cooking spray. Melt butter in a saucepan over medium heat. Add apple cubes and toss until coated with butter. Stir in granulated sugar, brown sugar, lemon juice, vanilla extract, and spices; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil. In a small bowl, stir together water and cornstarch. Stir cornstarch mixture into apple mixture. Continue cooking and stirring until apple mixture thickens, about 5 minutes. Remove from heat and cool completely, about 20 minutes. With a rolling pin, roll out 1 ball of piecrust pastry on a lightly floured work surface. Place 12 spoonfuls of cooled apple filling on pastry, using about half of filling and leaving enough space between to cut a 3-inch round with each spoonful in the center. Roll out a second ball of piecrust pastry on a lightly floured surface.

Use a sharp knife to cut it into ½-inch-wide strips. Weave piecrust strips together to create a lattice top and place over the spoonfuls of apple filling. Flour the edge of a 3-inch round cookie cutter or drinking glass and cut 12 rounds with latticetopped pie filling in the center of each round. Transfer cookies to prepared baking sheet. Repeat with 2 remaining balls of piecrust pastry and remaining apple filling and transfer second dozen cookies to second prepared baking sheet. In a small bowl, beat egg with water. Brush all lattice tops with egg wash to promote browning. Bake until crust is cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. To make icing: In a mixing bowl, combine confectioners’ sugar and cinnamon. Add vanilla extract and gradually add milk, stirring between additions until a smooth icing forms. Drizzle over cooled cookies.

Piecrust Pastry

Makes 2 sheets (enough for 12 apple pie cookies or one double-crusted pie) 3 cups all-purpose flour,plus more for rolling 1 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into small cubes ¼-½ cup ice water In the bowl of a food processor, combine flour and salt and pulse a few times to mix. Scatter half of butter cubes over flour mixture and pulse 15 to 20 times until mixture resembles cornmeal with pieces of butter no larger than a pea. Sprinkle ¼ cup ice water and remaining butter cubes over mixture. Pulse 4 times to combine. Squeeze a bit of pastry in your hand to see if it holds together. If it breaks apart easily, add more water, one tablespoon at a time, as needed, until the pastry forms large clumps with small pebbles of butter in them and holds together when pressed. Turn the pastry out onto a clean work surface. Divide it and form it into two 13-ounce balls. Wrap pastry in plastic wrap and refrigerate for at least 30 minutes.

Apple Butter

Makes 4 cups 5 pounds apples, cored, and cut into 1-inch cubes 1 splash (about 1 ounce) water 1½ cups granulated sugar ½ cup packed brown sugar 1 teaspoon salt 2 teaspoons ground cinnamon ⅛ teaspoon freshly grated nutmeg ½ teaspoon ground allspice ¼ cup apple cider vinegar Place apple cubes in a large slow cooker. Add remaining ingredients and mix well. Cover and cook on high setting until apples begin to soften and release liquid, 1 to 2 hours. Reduce heat to low setting, uncover, and cook until all apple flesh is dissolved, 5 to 6 hours. Stir occasionally. Wearing gloves and an apron to protect against burns, puree the mixture until smooth using an immersion blender. Continue cooking, stirring occasionally, until mixture has darkened and become thick, about 4 hours more. Strain apple butter with a fine-mesh strainer, if desired. Refrigerate it in a sealed container for up to 3 months.

Try the chef’s traditional recipe for Apple Crisp, which he suggests serving in Mason jars for a more portable dessert.

Mason Jar Apple Crisp

Serves 4 to 6 Nonstick cooking spray CINNAMON OAT TOPPING ½ cup all-purpose flour 1 cup old-fashioned rolled oats ¾ cup packed brown sugar 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt ½ cup cold butter, cut into cubes APPLE FILLING 5 cups Granny Smith apples, peeled, cored, and thinly sliced 2 teaspoons lemon juice ¼ cup packed brown sugar 2 tablespoons melted butter 2 tablespoons all-purpose flour ¾ teaspoon ground cinnamon ¼ teaspoon nutmeg Pinch of salt

Preheat oven to 350°F. Coat an 8- or 9-inch square baking dish with nonstick spray. To make Cinnamon Oat Topping: In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add cold butter cubes and use a pastry cutter or fork to cut them into dry ingredients until the mixture is crumbly and comes together. Set aside. To make Apple Filling: Place apple slices in a medium bowl and sprinkle with lemon juice. Add remaining ingredients and stir to coat apples thoroughly. Pour filling into prepared baking dish. Sprinkle topping evenly over filling. Bake for 40 minutes, until topping is golden around the edges and apples are tender. Allow to cool for 15 minutes before serving. To serve: Layer spoonfuls of crisp into 4 1-pint or 6 half-pint Mason jars. Top with a scoop of ice cream or fresh whipped cream, if desired. 

OCTOBER 2020 / 805LIVING.COM

More Farms to Pick From Underwood Family Farms (underwoodfamilyfarms.com), Moorpark All this month, the Fall Harvest on the Farm event lets visitors choose from more than 40 acres of pumpkins, including pre-picked specimens and those still on the vine, and enjoy wagon rides, a corn-trail ride, a pumpkin house, a hay pyramid, an animalcenter, and on weekends, roaming entertainment. See the website for ticket information; purchasing advance tickets is recommended for weekends. Prancers Farm (prancersfarm.com), Santa Paula Comprising 10 of the farmâ&#x20AC;&#x2122;s 30 acres, Prancers Pumpkin Patch invites guests to select from 25 varieties of pumpkins, including pre-picked and pick-your-own options, from October 3 to 31. Other produce is available for picking as well. Among the attractions are a 3,000-bale hay pyramid, hayrides, a corn expedition, and an animal center. Purchasing advance tickets online is recommended. Lane Farms Pumpkin Patch (lanefarmssb.com), Santa Barbara Throughout October, visitors to the farm can pick their own pumpkins or choose from those already harvested, enjoy hayrides and a corn maze, and see farm animals, tractors and other farm equipment as well as other educational displays. Solvang Farmer Pumpkin Patch (805-331-1948, Instagram: @solvangfarmerpumpkinpatch), Solvang Eighteen varieties of pumpkins are available at this patch, which features a 10-acre corn maze, a small maze for young children, and a 200-pound pumpkin from September 25 to November 1. SLO Creek Farms (slocreekfarms.com), San Luis Obispo Through the end of November, guests pick their own flowers and certified organic pumpkins, vegetables, and herbs from a three-acre garden as well as apples from a 40-acre orchard. For those who prefer the picking done for them, produce grown on site is available at the farmstand, which also offers hard cider for tastings and for purchase.

OCTOBER 2020 / 805LIVING.COM

Doughnuts from the bakery come with a sea-salt caramel drizzle.

OCTOBER 2020 / 805LIVING.COM

Taste FOOD / WINE / DINING OUT

Best of the Bunch ENJOY GRAPES OUTSIDE THE GLASS WITH THESE BREAKFAST, LUNCH, AND DINNER RECIPES.

By Jaime Lewis

o offense to wine or snacking, but grapes are capable of so much more. Whether roasted, braised, or raw, grapes can lend little bursts of sweetness to dishes from salads to desserts. And for those of us living in Central Coast wine country, a good bunch is often as close as our own backyard. In her cookbook Simply Delicious Wine Country Recipes (M27 Editions LLC, 2018), private chef Robin Goldstein (privatechefrobin.com) of Ojai includes a wide variety of recipes using grapes as key ingredients. “Their sweetness is concentrated and the juices are caramelized creating a beautiful, deep flavor,” she says. Goldstein isn’t the first to think outside the bunch or the wineglass. In the cucina povera (food of the poor) tradition of wasting nothing, Italian cuisine makes special use of grapes during the annual harvest. Dishes like Pork Stew with Grapes (Spezzatino All’uva) and Grape Cake (Torta All’uva) turn excess wine grapes into sweet and savory dishes just right for an autumnal table. But if wine grapes aren’t an option, seedless table grapes work just fine, too. Grab a handful and get started with one of these vine-tastic grape recipes.

GRAPE FOCACCIA In Italy, the seasonal grape focaccia, or schiacciata all’uva, shows up in bakeries near vineyards during fall’s fleeting grape harvest. This focaccia from Ojai’s chef Robin Goldstein is an interpretation of a flatbread she likes to buy in San Francisco’s Little Italy, which has a sweet and salty complexity that is perfect for the harvest season. Goldstein’s version includes toasty walnuts and earthy rosemary, making it a good candidate for the Thanksgiving table, too. Table grapes will work in the recipe, but if you can get a local winemaker to part with a couple bunches, the flavor will be worth the hunt.

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Makes 1 medium focaccia flatbread DOUGH 1 cup warm water 2 teaspoons sugar 1 tablespoon active dry yeast 3 cups all-purpose flour, divided 3 tablespoons extra virgin olive oil, plus extra for greasing pan 1 teaspoon fresh rosemary, chopped fine 2 teaspoons sea salt 2 tablespoons coarse cornmeal or semolina for the pan TOPPING 2 tablespoons extra virgin olive oil, plus more for brushing

1 medium onion, halved lengthwise and sliced thin 1 teaspoon crushed fennel seeds 1 teaspoon sea salt 1 teaspoon freshly ground pepper 2 cups grapes, washed and halved 1 cup walnuts, chopped 2 teaspoons sugar for top To make dough: Pour warm water into a large bowl. Add sugar, sprinkle yeast on top, and stir well. After 5 minutes or so, when small bubbles start to form, add 1½ cups flour and stir well to make a sponge. Cover and let rest in a warm spot for 10 minutes to activate the yeast. Add another 1½ cups flour, >

Â© LAURA ADANI/STOCKSY UNITED

Taste Food

Grape Focaccia

olive oil, chopped rosemary, and sea salt, and stir until a mass of dough forms. Place dough in an oiled bowl, cover, and set aside for 30 minutes. To make topping: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add onion slices, crushed fennel, and salt and pepper, and sauté for about 5 minutes, until lightly browned. Toss in grapes and stir for a few minutes to release their juices. Set aside to cool. On a well-floured work surface, turn out dough and sprinkle with a few tablespoons of flour. Gently knead dough until smooth, about 5 minutes, adding as little flour as possible. Cover and set aside to rest and rise for another 30 minutes or so. Preheat the oven to 450°F. Generously brush an 18x13-inch baking sheet with olive oil and sprinkle with cornmeal or semolina. Place dough on pan and, using oiled hands, press it out into a rectangle. It does not need to be perfectly shaped. Lightly drizzle more olive oil on top and dimple the dough all over with your fingertips. Cover dough with cooled sautéed onions and grapes within half an inch of the edges and scatter chopped walnuts over the top. Sprinkle lightly with sugar. Bake for about 25 minutes, until golden brown. Serve warm or at room temperature.

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When cauliflower is roasted, its flavor becomes nutty and its texture turns silky, serving as a blank canvas for this simple yet striking dish from the California Table Grape Commission. Here, a sprinkling of toasted pistachios and briny Castelvetrano olives sets off the sweetness of the grapes. Serve these “steaks” as a starter, first course, or side dish; your dairy-free, gluten-free, vegetarian and vegan guests will thank you. Serves 4 1 large head cauliflower, leaves trimmed off 3 tablespoons extra-virgin olive oil, divided 2 teaspoons finely chopped rosemary ½ teaspoon coarse salt ½ teaspoon freshly ground black pepper, divided 1 cup halved California grapes ¼ cup chopped Castelvetrano olives 2 tablespoons chopped Italian parsley 2 tablespoons chopped, toasted pistachios Heat oven to 450°F. Cut the stem off the cauliflower so that it is even with the bottom of the head. Set the head stem-side down and slice it into four uniform, 1-inch thick, flat slabs, keeping the slabs as intact as possible. Reserve any remaining bits for another purpose or discard them. Brush both sides of slabs or “steaks” with 1½ tablespoons olive oil and place them on a baking sheet. Sprinkle with rosemary, salt, and ¼ teaspoon

Cauliflower Steaks with Grapes

pepper. Roast until browned and tender, about 25 minutes. While cauliflower is roasting, combine remaining olive oil, pepper, grapes, olives, parsley, and pistachios in a medium bowl. When cauliflower is done, transfer to serving plates and top with grape mixture. Serve.

STUFFED CHALLAH FRENCH TOAST WITH GRAPES AND CREAM CHEESE Made with pillowy challah bread, maplesweetened cream cheese, and halved table grapes, this recipe from the California Table Grape Commission kicks off the day with a cozy decadence that signals fall. Grapes bring a snap, sweetness, and seasonality that’s a welcome change from the typical fruit topper, berries. Note: Be sure to cut challah slices wide enough to accommodate the pocket of cream cheese. Serves 4 ¼ cup whipped cream cheese 3 tablespoons pure maple syrup, divided ⅔ cup 1-percent low-fat milk 3 large eggs ½ teaspoon vanilla extract 4 slices of challah bread or egg bread, preferably whole wheat, sliced 1-inch thick 1½ cups black and/or red seedless California grapes, quartered Nonstick cooking spray In a small bowl, mix cream cheese and 1 tablespoon maple syrup with a fork until smooth. Set aside. In a shallow dish, whisk together milk, eggs, and vanilla until well incorporated. Set aside. Carefully slide a knife into one edge of each challah slice, cutting a pocket nearly the full length and width of the slice, leaving one or two edges intact to hold it together. Spread a quarter of cream cheese mixture inside each bread pocket, then stuff each pocket with about 2 tablespoons quartered grapes and press lightly to seal shut. Spray a cast-iron or nonstick skillet with nonstick cooking spray and heat over a medium heat. Dip each slice of stuffed bread into the milk mixture until well coated. Cook in skillet until golden brown, about 3 minutes per side. Serve topped with remaining grapes and drizzled with remaining maple syrup.

LEFT: REPRINTED WITH PERMISSION FROM SIMPLY DELICIOUS WINE COUNTRY RECIPES; RIGHT AND OPPOSITE: COURTESY OF THE CALIFORNIA TABLE GRAPE COMMISSION

CAULIFLOWER STEAKS WITH GRAPES

WARM CHICKPEA AND GRAPE SALAD Created by Marisa Moore, MBA, RDN, LD, for the California Table Grape Commission, this simple warm salad featuring juicy grapes, hearty chickpeas, and piquant ginger can be an easygoing fall lunch all by itself or spooned over a thick slice of toasted crusty bread as a tartine. For dinner, serve it as a fresh side dish to complement a piece of broiled fish or roasted chicken. Makes 2 entrée salads 2 tablespoons extra virgin olive oil 2 teaspoons grated fresh ginger 2 tablespoons minced shallots 15 ounces canned chickpeas, rinsed and drained 1 tablespoon fresh lemon juice ¼ teaspoon coarse salt 1 cup halved red California grapes 1 cup baby spinach leaves

Warm Chickpea and Grape Salad

In a large skillet, warm olive oil over medium heat. Add ginger and shallots, then lightly sauté until fragrant but not brown. Add chickpeas, taking care to pour away from yourself. Stir gently to combine, then cook about 5 minutes until heated through. Add lemon juice and salt. Remove from heat. In a medium bowl, toss chickpea mixture with grapes and spinach. Serve warm. · Grape Focaccia recipe from Simply Delicious Wine Country Recipes adapted with permission from the author. Other recipes adapted with permission from the California Table Grape Commission (grapesfromcalifornia.com).

Taste Beer By Alex Ward

Libertine Brewing Company

CENTRAL COAST BREWERS’ EXPERIMENTATION PRODUCES SOME DELIGHTFULLY UNCONVENTIONAL RESULTS.

f you’re in the market for a beer produced by way of unusual methods and ingredients, you’ve come to the right place. With its creative atmosphere, adventurous consumer base, and bountiful supply of indigenous herbs, the Central Coast is a hotbed for experimental brewing. Unlike their commercial counterparts, experimental brews defy easy categorization, and frequently feature surprising flavors. Not content to mimic prevailing styles or chase after industry trends, experimental brewers throughout the 805 area are transcending the boundaries of conventional beer making and mashing and malting their way through uncharted territory.

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BrewLab

Since 2014, BrewLab (brewlabcraft.com) has operated out of a compact facility in Carpinteria, separating itself as one of the smallest breweries in Santa Barbara County. Despite its diminutive size, the brewery is big on talent and quality, producing an eclectic roster of craft beers that reflect the company’s unrelenting dedication to originality. “For these first six years, we haven’t had flagship beers,” explains cofounder Steve Jarmie, “It’s just a constant rotation seasonally of what we want to brew.” Many of BrewLAB’s beers feature savory flavors one might expect to encounter in a restaurant rather than a brewery. Recent creations include the Citrodora, a kolsch-style IPA seasoned with lemon verbena; the Red Roots, a red ale blended with fresh ginger; and Rice, Rice Baby, a Japanese-style lager brewed from jasmine rice. Arguably one of the more avant-garde beers

Strange Brews

Emblazoned on each bottle of Libertine Brewing Company (libertinebrewing.com) beer is phrasing that speaks to the company’s experimental ethos: “of uncommon origins” and “with unclear intentions, yet spectacular results.” Founded as a Morro Bay brewpub in 2012, Libertine has since expanded its operations to become a full-fledged experimental brewery with multiple tasting rooms and a specialization in farmhouse ales. Under the guidance of head brewer Audrey Sizemore, Libertine’s beers employ local and often unexpected ingredients and are produced in an atmosphere of unbridled creativity. “The fun part is the unknown,” says cellar manager Greg Roeder, “like, I’ve never done this before. I’m going to try to put these raspberries on our gose blend and see what happens. Will it taste good?” Some of Libertine’s more outré offerings are infused with locally sourced fruit such as strawberries, peaches, and wine grapes. The grape infusions produce intriguing beer-wine hybrids, including the Que Syrah, an amalgam of Libertine’s house saison and syrah grapes from Halter Ranch in Paso Robles. Whole fruit is added to the beer for co-fermentation, and the mixture is set to age in French oak, resulting in a nuanced blend of contrasting yet complementary flavors. Another standout is the Pacific Ocean Blue Gose, a remarkably tasty golden ale seasoned with seawater. The ocean brine, which is gathered from local shores, is filtered, boiled, and added to the beer during brewing. Tart with a pleasingly subtle salinity, it’s a perfect demonstration of Libertine’s playful spirit and commitment to experimentation.

on BrewLab’s current tap list is the Cantankerous, a hybrid of kettle sour and gruit (a hop-less ale style dating back to the middle ages) brewed with grapefruit zest and mugwort. As a brewer-owned enterprise, BrewLab grants its team members the freedom to indulge their own curiosities and interests, unbeholden to market dictates. The compulsion to innovate serves as a safeguard against complacency and creative stasis. “There’s no such thing as a master brewer,” says Jarmie. “You should always be evolving and learning.” Cofounder Peter Goldammer agrees. “At the point you think you’re a master, you’ve kind of given up on what could be,” Goldammer says. “I think as a craft brewer in the States we have the opportunity to really push the craft.”

Ojai Valley Brewery

Rocker-turned-brewer Jeremy Haffner opened Ojai Valley Brewery (ojaivalleybrewery.com) in 2016 with a commitment to producing craft beer from sustainable ingredients that genuinely reflect the area’s terroir. “We don’t grow hops here,” says Haffner, “it’s just not something that we do. I’m definitely trying to make something that’s about

this place, for the people who are here.” As an alternative to relying solely upon commercially produced and imported hops, Haffner uses local herbs as flavoring and bittering agents, many of which he collects from his own backyard. “On our property, the hillside is all chaparral, so I’ll just walk up the hill and literally start cutting sage brush,” Haffner explains. “There are so many edible herbs around here, and all this stuff takes no water to grow.” These foraged botanicals, as well as other hyperlocal ingredients are showcased in the Chaparral, a red ale brewed with black and white sage; the Etchart Gold, a golden ale flavored with organic lemons and wild pink peppercorns; and the White Pixie, a beautifully refreshing white ale seasoned with Ojai Pixie tangerine zest and citrus flowers. Haffner’s deviation from industry norms and experimentation with local ingredients have yielded a diverse lineup of impressive brews, a robust bottle club, and a warm reception from the Ojai community. “People who grew up here subscribe to the Chaparral and get it sent to them every month because they say it tastes like running around in summer in Ojai,” Haffner says, “and that’s awesome. That’s what I want to do.” 

Taste Dining Out By Victoria Woodard Harvey

Libation Fascination s the nation’s restaurant industry scrambles to contend with the pandemic, three new 805-area establishments roll out their stayafloat strategy: a superior beverage program.

The Tavern at Zaca Creek Gets a Revamp in Buellton

After decades of dormancy, The Tavern at Zaca Creek (zaca-creek.com) in Buellton has been transformed from its original iteration, built by Jim Buell, a descendant of the town’s founder, into a big city– worthy restaurant adjoined by a boutique inn featuring travertine floors, old-world settees, and fresh, white linens. A former saloon-style dance hall has been updated for larger events, and a waterfall feature with landscaped promenades and an outdoor kitchen are also part of the overall vision. Still a steakhouse, the tavern draws Santa Ynez Valley locals as well as weekend road trippers from farther afield. Overseeing the remarkable beverage program is general manager Stephen Villa, a local native who most recently worked alongside Kathy Joseph at Lompoc’s Fiddlehead Cellars. “This is the first harvest season in 14 years I haven’t been on a vineyard,” says Villa, who is shifting his focus to wine flights, vertical-style spirit tastings, and developing the new tavern’s cellar, which was rebuilt for hosting winemaker dinners. Drinks include fine versions of the classics and deliciously nuanced signature cocktails, like the Negroni D’or (Malfy Gin Rosa, Kina L’Aéro d’Or, and Carpano Bianco Vermouth with a Val D’Oca Prosecco float) and the Mosaic (Del Maguey Vida Mezcal, Cointreau, matcha powder, and lime juice). Like the wine list, the food menu shows a dedication to the best of the region, most notably 100 percent American Fullblood Wagyu cattle raised by Luke Branquinho in nearby Los Olivos. Executive chef Kaitlyn Paul, who returns to her native Buellton from Jackson Hole, Wyoming, oversees the on-site wholebeef butchery program for dishes such as wagyu tartare, classically prepared and served with house-made potato chips, and a selection of daily cuts. As flavorful as beef gets, the 16-ounce rib eye is served with stewed greens and fingerling potatoes sourced from local suppliers Sunrise Organic Farms, Finley Farms, and

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Jimenez Family Farms. All cuts come with a choice of “drench and drizzle” house sauces, including classics like creamy horseradish and intriguing options such as whipped lemongrass butter with local uni. Among other satisfying dishes are the grilled little gem Caesar salad with a perfectly bold dose of garlic, crisped alici (uncured anchovy), and a fried local quail egg; local halibut in beurre blanc and lump crab with a jicama citrus slaw (Villa’s suggested pairing is a 2019 Longoria Pinot Grigio); and the lemon and herb Jidori chicken, house-brined and smoked.

General manager Stephen Villa and executive chef Kaitlyn Paul (right) beckon guests through the ornate wood-andstone entrance to The Tavern at Zaca Creek (below) with updated steak and seafood, like halibut in beurre blanc and lump crab with jicama citrus slaw (above), and cocktail specials, such as The Aviation (right), crème de violette, gin, maraschino liqueur, and lemon—which gets spooky this month with a bit of dry ice.

DANIELLE HONEA PHOTOGRAPHY

AT THESE NEW ESTABLISHMENTS, WHAT’S IN THE GLASS IS AS SPECIAL AS WHAT’S ON THE PLATE.

The Alchemists’ Garden (clockwise from top, left): Bartender/co-owner Tony Bennett strains a Garden Spear cocktail made with hibiscus-infused vodka, elderflower cordial, lemon juice, and spearmint syrup. Chef Danelle Jarzynski heads up the kitchen. A melange of green beans, goat cheese, frisée, cashews, and oven-dried tomatoes is topped with pickled onion. A sampling of sippers includes (left to right) the Black Manhattan, Elixir of Life, Know Your Roots, and On a Green Note. Caramelized anise bulb and potatoes are glazed with lemon–honey butter.

Aficionados of caviar might not think to head to Buellton; however, The Tavern at Zaca Creek offers an approachable, humanely sourced caviar flight with curated vodkas that is meant to be exploratory and educational. “For those who love travel, we brought the travel adventure here,” says co-owner Chelsea Rushing. It’s one of the finer things to appreciate at the tavern while scanning the original wood paneling for actual bullet holes left behind long ago by a rowdy cowboy.

SARAH KATHLEEN

The Alchemists’ Garden Stirs Things Up in Paso Robles

Late night sips and bites in downtown Paso Robles just got better with the opening of The Alchemists’ Garden (alchemistsgarden.com), a collaborative venture that began as a pipe dream on a Puerto Rican beach for four friends rooted in the hospitality industry. “The response from the community and from friends who, like us, wanted a place to hang out after 10 p.m., has been

beyond our expectations,” says co-owner Quin Cody. Bartender Tony Bennett, also a co-owner, can be found in his customary straw hat behind the handcrafted bar applying his engineering background in the field of fluid dynamics to concoct small acts of magic. Signature cocktails include a spin on the Vesper martini made famous by Ian Fleming character James Bond called the Elixir of Life (nitro roasted-walnut gin, oleo lemon sacrum, and house-made Absolut Elyx saffron cordial for the “caviar” garnish) and The Apothecary (house-made dill-infused vodka, rose-hip cordial, lemon juice, and club soda). The fresh, airy vibe of the renovated building is in keeping with the menu by Danelle Jarzynski, formerly of Daou vineyards and Tin Canteen gastropub. Popular dishes include cured duck breast–wrapped dates drizzled with citrus sherry gastrique and pickled deviled eggs with turmeric and curry topped with fresh dill and toasted coriander and mustard seeds. > OCTOBER 2020 / 805LIVING.COM

Taste Dining Out

One night’s featured fish dish might be the Ahi crudo with Thai basil pesto, serrano peppers, and fish sauce, topped with micro radish and a drizzle of annattoinfused oil. Other dishes are the croquettes of the day, Moroccanspiced lamb with sultanas and sweet peppers, and butternut squash lasagna for the fall season. The food menu is almost all gluten-free, with the exception of a dish featuring local Etto Pastificio pasta with apricotbraised duck, buttered leeks, and pistachios.

The dynamic duo behind the award-winning Santa Barbara bar The Good Lion is at it again with their recent opening of Venus in Furs (venusinfurswine. com), a natural wine bar with food from Julian Martinez, chef and owner of nearby Barbareño and Cubaneo restaurants. This fourth cocktail-based Santa Barbara venture of Brandon Ristaino and Misty Orman Ristaino follows their launches of the tropical-inspired Test Pilot in 2016 and the golden age of Cuba–themed Shaker Mill in 2019. “There’s a punk rock element to the biodynamic and organic farming practices that sparked a rebellious movement in the wine bars in Paris,” says Brandon. “The proto-punk song “Venus in Furs” by The Velvet Underground speaks of strong feminine empowerment, and we wanted our space to have that vibe.” Signature cocktails bear titles alluding to the song’s lyrics, such as Kiss the Boot (cacao-infused Cappelletti, Cochi di Torino Vermouth, Low Pigeon Cold Brew, and sparkling wine), and the Negroni-inspired Black Leather (Dopo Teatro Cocchi di Torino, and Angostura bitters with a twist of lemon). Sonoma-based sommelier Lenka Davis, who is responsible for the regional wine menu, has plans for upcoming tasting events and winemaker dinners. “We love her palate, her knowledge, and her style of teaching [for] staff and the public as well,” Brandon says. Davis is also responsible for the wine program at Barbareño. “We want the food to play a supporting role to Lenka’s incredible wine selections,” says Martinez, who has a reputation for his exalted, hyper-regional cuisine. The plates will change to reflect the micro seasons. Some fall dishes to look for are the basil ricotta dumplings with local strawberry sofrito, caramelized fennel, pine nuts, San Andreas cheese, basil oil, and fresh micro greens; brined and spiced fried rabbit with butterbraised Spanish onions, smoked-date jam, Carmody cheese from Bellwether Farm and a light herb salad; and a Twenty-Four Blackbirds ganache with candied hazelnuts, zesty orange caramel, and flaky sea salt. In this fraught year, it’s great to hear that the owner’s fifth location, Cocktail Trust, is due to open in December in Ventura’s Bank of Italy building. 

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The three faces of Venus in Furs (from top): It’s a wine bar with a bottle shop. It’s a restaurant serving delicacies, like uni with burrata on toast. It’s a cocktail lounge with winetails, such as (left to right) the New Rose in Town (red wine, strawberry, lemon, cherry bark, and vanilla bitters), the Hello Daddy, Hello Mom (amontillado, passion fruit, orange, lemon, and mint), and the Real Wild Child (blanc and dry vermouth, cucumber, lime, manzanilla, celery bitters, and soda).

FROM TOP: MISTY ORMAN RISTAINO; ROB TRAN; ROB TRAN

Venus in Furs Rocks Santa Barbara

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

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 showcases the cuisine of executive chef Justin Picard, a veteran of kitchens in San Francisco and Aspen who has made two guest appearances at the James Beard House in New York. Look for local, seasonal ingredients (some grown on site) in his pastas, salads, flatbreads, steaks, and seafood. A serene covered patio near the substantial kitchen garden is a fine place for enjoying breakfast, lunch, small plates, or dinner outdoors. Cello also offers an extensive farm-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.

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.

Two new dockside eateries from restaurateur Aaron Petersen and partners are making a splash at the Santa Barbara Harbor. Just launched is Salty at the Beach (saltyatthebeach. com), serving snacks, soups, salads, sandwiches, and big plates including Miso Salmon and Steak and Frites. Sip a local beer, wine, or cocktail like the Endless Summer Mai Tai, an ode to the previous restaurant in the space. Poised to open is Chomp on the Rocks (chompontherocks.com), with a family-friendly menu served in a retro-inspired diner setting. Both have expansive outdoor patios.

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LA DOLCE VITA 1901 740 S. B Street 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.

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

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

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

Black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls of this upscale steak house in Montecito. The plates and napkins are monogrammed, the patio is tented and heated for year-round enjoyment, and the bar opens an hour before dinner service begins. Steaks can be dressed with seven different sauces, there are eight versions of potato side dishes, and the onion rings should have their own Facebook Fan page.

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

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

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.

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

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

OLIVER’S 1198 Coast Village Rd. Santa Barbara, 805-969-0834 oliversofmontecito.com

Limeña Peruvian Eatery (limenaeatery.com) is now open in Thousand Oaks, dishing up authentic Peruvian specialties for takeout and patio dining. The family-owned restaurant’s menu features entrées such as Pollo a la Brasa rotisserie chicken and Lomo Saltado Plate, a traditional beef stir-fry. Appetizers include Ceviche Carretero made with fresh halibut and Tamal de Pollo con Salsa Criolla, chicken tamales made in banana leaves topped with red onion salad. Well-suited sips: Peruvian and Argentinian wine, Peruvian beer, and pisco sours.

Plant-based; Small Plates $8–$20, Large Plates $20–$24 Great Patio

The dining room’s sleek decor complements beautiful plates of plant-based cuisine at this elegant yet relaxed spot. An adjacent bar area with a communal table opens to an expansive heated patio where even Fido is welcome. Although you won’t find dairy, meat, or eggs on executive chef Craig Riker’s imaginative menu, you won’t miss them. Enjoy the kung pao cauliflower at dinner as well as artichoke cakes or burgers made with Beyond Meat plant-based patties at lunch or dinner. Valet parking is complimentary.

The Agoura Antique Mart A Vintage Marketplace

Open daily 11 a.m. – 5 p.m. 818-706-8366 28879 Agoura Road Agoura Hills, CA 91301 agouraantiquemart.com

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

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

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

Set in a spectacular seaside location, this luxury beachside resort’s seven distinctive restaurants and bars are open to the general public as well as hotel guests. Executive chef Massimo Falsini oversees the dining destinations, which emphasize locally and sustainably sourced ingredients. Caruso’s, the signature oceanfront eatery, is open daily for dinner and features alfresco seating over the sand in addition to a stylish dining room outfitted with deep blue leather booths. Menu highlights include starters such as hand-pulled burrata as well as Baja kampachi crudo, house-made pastas including the chef’s signature carbonara, uni tagliolini, and main courses such as pan-roasted petrale sole and grassfed Watkins Ranch beef fillet. Local and international wines and traditional handcrafted signature cocktails OCTOBER 2020 / 805LIVING.COM

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

Chef Nick Bodden, owner of the new Revolver Pizza (revolversb.com) in Santa Barbara, grew up in Long Island, where he worked in pizza parlors and bagel shops before moving on to A-list eateries around the country. Now he shares his love for handcrafted New York–style pizza via takeout and outdoor patio dining (reservations are recommended). Try the pepperoni or white pie made with homemade ricotta, mozzarella, olive oil, garlic, and braised shallots, and ask for roasted market veggies on top.

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

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NEW TEXAS DE BRAZIL 2770 Seaglass Way, Space 5120 Oxnard, 805-307-7400 texasdebrazil.com Steakhouse; 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 steakhouse 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 made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanilla-spiced doughnuts, and a show-stopping Baked Alaska. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on Fridays and Saturdays in observance of the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.

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

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 Rd., Suite 111 Westlake Village, 818-865-0095 zinwestlake.com Eclectic; Entrées $15–$42 Great View, Romantic

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

Foodie

Cuisine that shines regardless of decor, service, ambience, or even views. 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.

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

Located in Whizin Market Square, Basta is the real Italian deal, serving authentic scratch-made dishes, including pasta and wood-fired pizzas for lunch and dinner. Helmed by Florence-native chef Saverio Posarelli and wife Devon Wolf, the bustling eatery features a menu of tradition-rich dishes that reflect Posarelli’s Tuscan roots, such as the Tagliatelli With

Wild Mushrooms and Black Truffle Sauce, as well as grilled steaks and fresh fish. Other standouts include the Wagyu Beef Burger, Grilled Spanish Octopus Salad, and Basta’s take on ramen, Tagliolini in Brodo.

BELL’S 406 Bell St. Los Alamos bellsrestaurant.com French; Entrées $18–$27

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

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

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

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

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

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

Known for its upscale food and unpretentious neighborhood-hangout feel, Decker Kitchen is the creation of chef-owner Graham Harris, who keeps the menu fresh and creative. Menu highlights include Harris’ naturally leavened sourdough bread, freshfrom-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.

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

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

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

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

HOTEL CALIFORNIAN 36 State St. Santa Barbara, 805-882-0100 thehotelcalifornian.com/santa_barbara_ restaurants/ Eclectic; Entrées $31–$50

Built on the grounds of the original Hotel Californian less than a block from Stearns Wharf, Santa Barbara’s newest resort pays careful attention to all the luxurious details while retaining a casual yet elegant vibe. Its dining options are equally skilled. At Blackbird, dinner menus showcase local ingredients in dishes inspired by the Mediterranean with some North African influences; the bar serves signature cocktails in addition to local brews on tap. (Fans of Alfred Hitchcock will get a kick out of his photo in the dining room.) Located in a separate building from Blackbird, Goat Tree is an order-at-the-counter café with its own patio and, in the dining room, windows with a view of the kitchen. It serves breakfast, lunch, and dinner, with grab-and-go options for impromptu picnics.

NEW 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 steakhouse, 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.

Belmond El Encanto (belmond.com/ elencanto) hosts Master Sommeliers of the Central Coast on November 13, with a six-course dinner served alfresco on the Santa Barbara hotel’s Channel Islands Terrace. Renowned master sommelier Fred Dame pairs each course with a vintage from Daou Vineyards and Winery (daouvineyards.com) in Paso Robles. Individual tables are spaced across the terrace to abide by social distancing restrictions. For tickets ($275 per person, plus tax and gratuity) email reservations.ele@ belmond.com or call 805-845-5800.

INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $9–$45

To find this destination restaurant on Buellton’s aptly named Industrial Way, drive past the Central Coast Water Authority office and look for a building painted with a mural of floating sausages, carrots, and wine glasses. Inside, you’ll find imported cheeses, house-cured meats, and locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu is noted on pull-down rolls of butcher paper behind the order counter. Wood-fired pizzas can be simple (rosemary with Parmesan) or adventurous (crispy pig’s ear salad with sriracha and an egg on top). Offerings from the Not Pizza section of the menu include chicken liver with guanciale, while the sandwich list offers selections like the Next Level BLT and a beef-tongue pastrami Reuben. Clipboard specials often feature a must-have oysteruni-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-andgo 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. OCTOBER 2020 / 805LIVING.COM

Where to Eat Now 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.

NEW 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 seafoodforward menu focuses on local fish and includes pizzas from the wood-burning oven, handmade

In Paso Robles Corey Jordan and Kate Smith, the owners of the new AMSTRDM Coffee House Piano Lounge (facebook.com: amstrdmpaso), hit the right note, serving breakfast bites and Paso’s Spearhead Coffee during the day and a farmers’ market–driven menu at night. Vitamin B Sundays from 8 a.m. to 1 p.m. feature bubbles, Bellinis, beers, Belgian waffles, burritos, and more, each for $9 or less. On Friday and Saturday evenings Jordan and fellow musicians perform on a 1914 Steinway & Sons grand piano. 92

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pastas, and Italian classics like chicken Parmesan. Guests get things started with appetizers like chilled, Creole-style, 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 solar-powered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads, sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food—witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of 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.

NEW 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.

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

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello treat their restaurants in downtown Santa Barbara like the gems they are: No ingredient is too good to employ. The organic extra-virgin olive oil from a grove near Alberto’s home village in Italy is so popular, patrons buy bottles of it for their own use. At the Ristorante, salads are fresh and the pastas and sauces are house-made. Standouts include gnocchi alla Riviera, which combines spinach-and-ricotta dumplings with fresh tomato sauce. With its glass shelves and glowing marble walls, the crudo bar is a jewel-box showcase for carefully executed dishes. Thinly sliced pieces of raw fish are accented with simple but excellent olio e limone (olive oil and lemon) and sometimes a bit more: Try the Atlantic Bluefin tuna belly with ginger vinaigrette and wasabi shoots for a meaningful experience. Selected appetizers, beers, cocktails, proseccos, and wines by the glass are half-price during happy hour service available Sundays through Thursdays from 5 p.m. to 7 p.m.

The barbecue menu is taking off again at the Spirit of San Luis restaurant (thespiritofslo.com) at the San Luis Obispo Airport. After a short hiatus, the special Saturday drive-through barbecue is back by popular demand. Guests place orders in advance for curbside delivery at 5 p.m. The menu includes options like ribs, tri-tip, turkey, pulled pork, and chicken, along with two sides, the bread of the day (garlic or corn bread), and dessert. Take your ’cue home or out to the viewing area to watch the planes.

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.

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

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

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

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

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

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

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

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

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

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

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

Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s in Santa Barbara—and it shows. The walls are dressed in black-and-white photos of celebrities from yesteryear, the floors are Old World wood, and the tables are covered in blush-colored linen. Teeny tiny chairs mounted high on the wall bear brass

plates engraved with the names of regular patrons. A ring-shaped, rolled pizza-bread appetizer is stuffed with smoked mozzarella and braised radicchio. It’s crispy outside and delicious inside. Pizzas from the stone oven can be topped with roasted eggplant, spicy sausage, or mushrooms and truffle oil. The wide selection of pastas are available in half or full portions. Veal scaloppine, rack of lamb, chicken Marsala, and even a cheeseburger round out the menu and support the extensive Italian wine list.

Good Eats

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

This beloved order-at-the-counter breakfast-andlunch spot serves updated classic dishes with a side order of down-home friendly vibes. Hearty breakfasts include lemon-poppyseed pancakes and the Scorpion Bowl of fried potatoes, scrambled eggs, bacon, sausage, cheese, jalapeños, and a sriracha drizzle. Lunch offerings are fresh salads and sandwiches, including the vegan Somis Sammy with marinated eggplant and hummus. The dog-friendly patio is a given, as the restaurant is named after co-owner Steve Kim’s rescue pooch.

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 house-made 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.

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.

OCTOBER 2020 / 805LIVING.COM

Where to Eat Now UPDATE FINNEY’S CRAFTHOUSE 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 and 494 E Main St., Ventura, 805-628-3312 and 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 chicken-and 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 first-come, first-served at the copper bar.

The new SushiWay (sushiway.com) in Oxnard is ready to roll for lunch and dinner daily. The restaurant and bar offers sushi and mariscos (seafood) featuring a fusion of Japanese and Latin flavors for takeout and patio dining. (Inside dining is available when COVID-19 regulations allow.) The extensive menu includes appetizers, rolls, sashimi, seafood plates, salads, and tacos. Try The 805 roll with spicy tuna, jalapeno, and masago (capelin fish roe). Can’t decide which Margarita to tipple? Order the sampler, with your choice of five flavored margaritas, from prickly pear to tamarindo (sweetened tamarind paste).

FOOD HARMONICS 254 E. Ojai Ave. Ojai, 805-798-9253 foodharmonicsojai.com Gluten-Free; Entrées $7–$16

Ojai’s historic Arcade is the setting for this light-filled café specializing in gluten-free fare. There’s something for almost every diet, including vegan and paleo. Highlights include a raw vegan pizza that tends to sell out early in the day, the vegetarian sundara dosa with egg and sliced avocado tucked into a crepe-like wrapper, and the bison burger accompanied by greens and sweet potatoes. Bison bone broth is available with optional add-ons like ghee and seaweed. Beverages include beer, wine, and turmeric matcha lattes.

OCTOBER 2020 / 805LIVING.COM

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

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

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

Owned by chef Michael Cherney, an alum of Las Vegas’ L’Atelier de Joël Robuchon, and his wife Sarah, a hospitality pro, this family-friendly restaurant focuses on scratch-made food from local ingredients. Menu stars like Solvang Hot Chicken sandwich, The Grotto Smash Burger, Local Rock Fish Tacos, and family meals such as Whole Fried Free-Range Chicken are served in the casual earth-toned dining room, on the outdoor patio, and for takeout. Reina’s Ice Cream by the Scoop, made by the Cherneys’ daughter, is a must.

NEW 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 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 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.

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.

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

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

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

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

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

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

At its locations in Woodland Hills, Santa Barbara, and San Luis Obispo, Eureka! Restaurant Group (eurekarestaurantgroup. com) launches its new Whiskey Club membership program for craft-spirit connoisseurs. Members pick up a monthly discovery box featuring one of the country’s top small-batch whiskeys accompanied by complementary cocktail recipes, ingredients, bar accessories, and tasting notes. Live classes with the distilleries via the Zoom videoconference app add to the education. Join online for $75 per month, plus tax.

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.

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.

TARANTULA HILL BREWING CO. 244 Thousand Oaks Blvd. Thousand Oaks, 805-538-1191 tarantulahillbrewingco.com American-Mexican/Pizza; Entrées $11–$18

The first craft brewery in Thousand Oaks, this establishment was an instant hit with locals for its high-quality craft beer, suds-friendly artisan food, and easy hangout vibe. Sippers sit in the airy, familyfriendly indoor space or on the spacious patio, where Fido is welcome. A menu of bites, sandwiches, salads, tacos, burritos, wood-fired organic pizza, and ice cream made in-house with locally sourced organic ingredients is served for lunch and dinner. Try The Fun Guy pizza with mozzarella, fontina, Parmesan, and assorted mushrooms. Quaff from a variety of beers, ales, ciders, and wines.

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.  OCTOBER 2020 / 805LIVING.COM

P.S. Sketchpad By Greg Clarke

OCTOBER 2020 / 805LIVING.COM

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Agoura Hills Agoura Hills 30621 Canwood St. 30621 Canwood St. 818.991.8846 818.991.8846

Moorpark Moorpark 14349 White Sage Rd. 14349 White Sage Rd. 805.222.1380 805.222.1380

Santa Barbara Santa Barbara 3920 State St. 3920 State St. 805.898.9883 805.898.9883

Oxnard Oxnard 887 Ventura Blvd. 887 Ventura Blvd. 805.278.0388 805.278.0388

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Torrance Torrance 20901 Hawthorne Blvd. 20901 Hawthorne Blvd. 310.802.6380 310.802.6380