805 Living September 2020 by 805 Living

SE P T E M BE R 2020

Food &Wine

1235 COAST VILLAGE ROAD I 805.969.0442 FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA I 805.969.3167 I MONTECITO, CA 93108

OUTLIER MEET INSIDER.

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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 SEPTEMBER 2020 • FOOD & WINE

RAISE YOUR GLASS

A toast to Santa Barbara County winemakers in words and pictures. By Joan Tapper Photographs by Macduf f Everton

WHEEL OF FLAVOR

Chef Ariane Aumont’s affinity for mingling seasonings comes full circle. Take a few of her blends for a spin. By Jaime Lewis Clouds gather over Happy Canyon Vineyard in an image from the new book, Vines & Vision: The Winemakers of Santa Barbara County. For a preview of the book, see page 66.

SEPTEMBER 2020 / 805LIVING.COM

MACDUFF EVERTON

Features 66

Contents SEPTEMBER 2020 • FOOD & WINE

48 59 50

Departments Pulse 39 Tracking the Beat of the 805

By Leslie Dinaberg

Finds 45 Breaking Bread

Perfect the art of the freshly baked loaf with these culinary wares.

Food and drink pros reveal the most delicious thing they’ve tasted lately. Interviews by Heidi Dvorak

Taste 82 FOOD:

Stir up your fall wardrobe with coffee and cream.

A Feast for the Eyes Personal chef, designer, blogger, and photographer Lynn Marie Gray combines her areas of expertise to create simple, beautiful recipes.

By Frances Ryan

By Nancy Ransohoff

50 TRAVEL

86 WINE: The Unusual Suspects Lesser-known varietals broaden the horizon.

By Jennie Nunn

48 STYLE: Café au Lait

By Erin Rottman

Arts & Culture 54 Streaming Storytellers

With podcasts, food and wine aficionados can delve deeper into their favorite topics. By Joan Tapper

Upgrades 59 Grill Marks

Score high for a cool kitchen, flame-kissed flavors, and safe dining outside with one of these bastions of outdoor cooking. By Frances Ryan

Local Voices 62 Simply the Best

SEPTEMBER 2020 / 805LIVING.COM

By Alex Ward

90 DINING OUT:

Onward and Outward Sproutcraft brings back a popular organic dinner series under the September sky. By Nancy Ransohoff

92 Where to Eat Now P.S. Sketchpad 104 Lockdown Wine Pairings By Greg Clarke

In Every Issue

18 Editor’s Note 20 Masthead 26 Behind the Scenes

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

On the Cover Ariane Aumont of Ojai’s Le Picnic catering company spices up cheese balls with exotic seasoning blends. See her recipes for rubs, teas, and other treats on page 76. Photograph by Gary Moss

90: KATE BERRY; 50: COURTESY OF LES CACTUS; 82: LYNN MARIE GRAY

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Larry Krogh 805.312.0512 | Gwen Mulligan 805.320.7691

Jason Bartyn 805.320.6878 | Larry Krogh 805.312.0512

LARRY KROGH Broker 805.312.0512

ELLEN HALVERSON Realtor® 805.407.3261

JASON BARTYN Realtor® 805.320.6878

GWEN MULLIGAN Realtor® 805.320.7691

LAURA DARRAH Realtor® 805.262.3022

lkrogh@livsothebysrealty.com ehalverson@livsothebysrealty.com jbartyn@livsothebysrealty.com gmulligan@livsothebysrealty.com ldarrah@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 | Jason Bartyn: 01319180 | Ellen Halverson: 01306217 | Laura Darrah: 01994033

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

CELEBRATE CALIFORNIA WINE MONTH! The Miller Family honors the occasion through its world-class wine club.

Q&A WITH WES HAGEN Consulting Winemaker and Brand Ambassador

eptember is California Wine Month, an annual celebration of the Golden State’s harvest season and the remarkable achievements of its growers and vintners. The Miller Family, a fifth generation California clan of winemakers who have farmed the Central Coast since 1871, are commemorating this year’s event with an extraordinary offer. The Miller Family Wine Club (millerfamilywineclub.com) provides members three bottles of carefully curated wine each month, drawing from the company’s diverse portfolio of brands. September’s collection honors California Wine Month with a lineup that perfectly embodies the state’s winemaking tradition of quality: Dirt Diva Red Blend, J. Wilkes Zinfandel, and Ballard Lane Chardonnay. Produced from grapes grown on the Miller Family’s certified sustainable vineyards, this selection serves as a fantastic representation of California viticulture and some of the state’s most iconic varietals. At just $39.95 a month (shipping included), the club offers an exciting opportunity to sample an array of California’s premium wine at an exceedingly reasonable price. Club members will also enjoy twenty percent off any additional purchases of Miller Family Wines, $10 flat-rate shipping for orders up to 12 bottles, as well as four complimentary tastings per year at the J. Wilkes tasting room in Santa Barbara. With benefits like these, the Miller Family Wine Club is quickly establishing itself as an essential resource for oenophiles in California and beyond.

How would you describe each of the wines included in this month’s shipment? 2018 Dirt Diva Red Blend celebrates the five generations of Miller women who have worked our family farms since 1871. This certified sustainable blend of the best red varietals we grow in Paso Robles is fresh and fruit forward on the nose. Notes of plum and fresh berry are framed with oak notes of vanilla spice. 2016 J. Wilkes Zinfandel from our French Camp Vineyard in the Paso Robles Highlands shows the fresh, bright, elegant side of Paso Zin. Raspberry, ripe cherry, and light, spicy oak notes dominate the nose and flavor of the wine, which won a rare Gold Medal at the Orange County Fair. Mouthwatering structure keeps the wine fresh,

giving an excellent structural lift for the red fruits. Taste the Central Coast’s cool-climate influence in the creamy golden-hued 2017 Ballard Lane Chardonnay with balanced acidity. Aromas of vanilla, Granny Smith apple, and candied lemon fill your glass while flavors of toast, citrus, and quince linger. Wine Enthusiast rated this a 90-point wine. What can you tell me about the Miller family-owned vineyards and how they exemplify California’s wine culture, tradition, and terroir? Next year will mark the 150th anniversary of Millers turning dirt and water into food and wine. Bien Nacido, Solomon Hills (Santa Maria Valley), and French Camp Vineyards (Paso Robles Highlands) account for 2,400 acres under wine grape vines. Being farmers for more than 100 years before we became winemakers gives us a massive advantage in a business that is constantly heard saying: ‘wine is made in the vineyard.’ Our soil, weather, and people combine to allow us to make balanced wines that show place, elegance, and craft.

To start enjoying a curated three-bottle selection of wines shipped straight to your door for just $39.95 a month including shipping, visit millerfamilywineclub.com.

OPEN FOR OUTDOOR SEATING J. Wilkes tasting room is open 12-7pm daily. Enjoy extended patio seating and wines by Winemaker Jonathan Nagy. Explore our food menu or simply enjoy the pours. Offering tastings on-site or to go as well as wines by the glass and bottle. Reservations can be made by visiting our Yelp page. Masks required. J. WILKES TASTING ROOM HOTEL CALIFORNIAN 805-318-6680 | jwilkes.com 35 State Street, Suite B | Santa Barbara

Editor’s Note

Adventures in Dining “ARE SHARED PLATES STILL A THING?” asked a friend recently. She’s someone who loves meeting other friends to dine out but who hasn’t had the pleasure in a while. This friend is a bit apprehensive to go beyond takeout and delivery, and in reply I explained that, when it comes to what’s actually being done at individual restaurants, such questions have become part of the brave new world of dining out. Now, I don’t intend for that phrasing to sound ominous, even though the good people who make and serve our food are indeed very brave. Along with having sanitized menus, modified table layouts, and even taking temperature checks at the front door, our friends working in the restaurant world—from mom-and-pop eateries to fine-dining establishments—are also innovating with ingredients, dishes, and services to keep the enjoyment high. Innovation is bravery’s copilot, and we’ve seen plenty of both happening within our local epicurean culture. Take chef Ariane Aumont of Le Picnic catering company in Ojai, for example. In addition to recently developing a new line of bento boxes for delivery, she found a visual way to express her passion for creating and using exotic spice blends. Check out “Wheel of Flavor” on page 76 to read about Aumont and try her recipes for spiceaccented teas, rubs, and sprinkles. With the recent tectonic shifts in societal behavior come new opportunities springing up through the cracks; and restaurant, bar, and wine professionals, private chefs, food purveyors, and brewers are making the most of these opportunities for their businesses’ survival. Just like in years past, this special Food & Wine issue of 805 Living covers what’s actually being done right now. Regardless of the pandemic, what we’re eating and drinking continues to be an important topic of discussion among my family and friends. We’re still sharing recipes and photos of lunch and dinner at home or at some wonderful restaurant. And, yes, we’re all looking forward to the time when we can get together and share plates without the coronavirus cloud hanging over us. Enjoy the issue.

Lynne Andujar Editor in Chief & Publisher

GARY MOSS

edit@805living.com

SEPTEMBER 2020 / 805LIVING.COM

ÂŠ2020 Ojai Valley Inn

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Your outdoor space craves fabulous things...

EDITOR IN CHIEF, PUBLISHER, & CEO

Lynne Andujar edit@805living.com CREATIVE DIRECTOR

EXECUTIVE EDITOR

DESIGNER

PHOTO EDITOR

Bernard Scharf

Kathy Tomlinson

Sophie Patenaude

Gary Moss

photo@805living.com

CONTRIBUTING EDITORS

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

Leslie Dinaberg, Jaime Lewis, Nancy Ransohoff, Joan Tapper, Alex Ward

CONTRIBUTING ILLUSTRATOR

RESEARCH EDITOR

CONTRIBUTING PHOTOGRAPHERS

CONSULTING EDITOR

CONTRIBUTING WRITERS

Greg Clarke

Macduff Everton, Gary Moss

Tajinder Rehal Anthony Head

ASSOCIATE PUBLISHER

Jennifer S. Vogelbach

Fashion, fine jewelry, real estate, home furnishings and design jennifer@805living.com, 818-427-3496 ADVERTISING SALES REPRESENTATIVES

Diane Dreyer

Santa Barbara County wineries diane@805living.com, 818-879-3951

Amra Neal

Dining, entertainment, food and beverage, travel, beauty, education, fitness, health, senior living, architects, landscape, home builders amra@805living.com, 310-924-2631

Lisa Kitchin

Attorneys, automotive, financial/banking, insurance, mortgage, nonprofit organizations lisa@805living.com, 818-268-8001 ADVERTISING DESIGN & PRODUCTION

Sophie Patenaude

sophie@805living.com

OPERATIONS MANAGER

Carmen Juarez-Leiva ADVERTISING QUERIES

ACCOUNTING

Lori Kantor, lori@805living.com

805-444-1228 805-830-1655 fax

805 Living is a registered trademark. All rights reserved. 805 Living content may not be used or reproduced or transmitted in any form or by any means, including photocopy, without the express written permission of the publisher. 805 Living is not responsible for loss of or damage to unsolicited manuscripts, unsolicited artwork, or any other unsolicited material. Unsolicited material will not be returned. 3Digit Media, LLC, and its affiliates, contributors, writers, editors, and publisher accept no responsibility for errors or omissions with information and/or advertisements contained herein. 3Digit Media’s liability in the event of an error is limited to a printed correction. 3Digit Media does not assume liability for products or services advertised herein and assumes no responsibility for claims made by the advertisers.

8 05 .9 6 2 . 0 2 0 0 | W W W.C A B A N A HOME .C OM 1 1 1 S A N TA B A R B A R A S T R E E T S A N TA B A R B A R A , C A 9 3 1 0 1

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805 LIVING, SEPTEMBER 2020

THE VILLAGE

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Behind the Scenes Seems like lots of folks are rustlin’ up good eats in their own kitchens these days. Here’s what’s cookin’. Leslie Dinaberg “I’ve been doing a record amount of cooking lately, but the dish I’m most proud of would have to be Orangecello,” says contributing writer Leslie Dinaberg (Pulse, page 39). “When life gives you oranges, add vodka, sugar, and a few tangerines—Ojai Pixies when in season—for a perfect, refreshing aperitif.”

Greg Clarke

“Chile Colorado, a traditional Mexican dish of pork stewed in a red chili sauce, has become a favorite lately,” says contributing illustrator Greg Clarke (P.S. Sketchpad, page 104). “I love anything involving warm tortillas and freshly dried chile peppers, in this case anchos, guajillos, and pasillas. The hotter, the better!”

“When both yeast and bread disappeared from supermarket shelves last May, I made my newest kitchen companion: a sourdough starter, which my son named Jane Dough,” says executive editor Kathy Tomlinson. “Watching Jane ebb and flow with regular feedings is educational and fun. Even better are the rustic, fresh-baked loaves she brings rise to.”

FROM TOP: AMY BARNARD; GREG CLARKE; RYAN BROWN

Kathy Tomlinson

Dine under a canopy of sky on the ocean-facing terrace. Settle in and savor the authentic taste of coastal California.

BELMOND EL ENCANTO | 800 ALVARADO PLACE, SANTA BARBARA, CA 93103 805 770 3530 | BELMOND.COM/ELENCANTO

Behind the Scenes Our featured experts share what they’re dishing up at home these days. “I got a yakitori grill for Father’s Day, so I have been perfecting gingermiso chicken skewers.” —Matt Kettmann

(“Raise Your Glass,” page 66) author, editor Santa Barbara vinesandvisionsb.com

“Lots of classic pastas, soups, and also cooking without sugar and grains.” —Lynn Marie Gray

(Taste/Food, page 82) designer, photographer, cookbook author Bijouxs Little Jewels From the Kitchen Ventura bijouxs.com

—Ariane Aumont

(“Wheel of Flavor,” page 76) chef, owner Le Picnic Ojai hellolepicnic.com

“I’m making black beans I learned to love [while] living in Yucatán, along with pickled red onions and habaneros.” —Macduff Everton

(“Raise Your Glass,” page 66) photographer Santa Barbara macduffeverton.com

GRAY: CHRISTINA GANDOLFO; KETTMANN: MACDUFF EVERTON; EVERTON: MATT KETTMANN

“A dish I discovered while traveling in Hanoi called Cha Ca—white fish marinated with turmeric, ginger, garlic, sugar, and fish sauce.”

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The Great Escape Destinations for the perfect fall staycation.

Tucked away in the Santa Ynez Mountains, The Alisal Guest Ranch and Resortâ&#x20AC;&#x2122;s springfed 100-acre lake is the perfect setting for fishing, boating, kayaking, canoeing, or simply a picnic lunch.

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THE ALISAL GUEST RANCH AND RESORT

SOLVANG

Dreaming of Open Spaces A secluded jewel tucked into California’s famed Santa Ynez Valley wine country, The Alisal Guest Ranch and Resort offers warm Western hospitality and the seductive charms of today’s most relaxing resorts. Drive 30 minutes north of Santa Barbara and you will find The Alisal’s 50 miles of riding trails,100-acre private lake, two 18-hole championship golf courses, tennis courts, pool, and spa. The accommodations are tastefully decorated private cottages and the dining is highlighted by delicious gourmet cookouts featuring the freshest local meats, seafood, and produce. In this time when distancing is a priority, The

Ranch’s wide-open spaces, make it easy to unwind and still stay safe. The Alisal is minutes away from more than 75 renowned vineyards and wineries and the charming Danish village of Solvang. Whether it’s a romantic weekend, a family vacation, or a corporate retreat, The Ranch makes an ideal destination for a relaxing getaway. This is far more than just a dude ranch. With temperate climate year-round and ever-changing seasonal activities, any time of year is the perfect time to visit The Alisal Guest Ranch and Resort.

THE CONCIERGE RECOMMENDS California Ranch Cookouts at The Alisal Some of America’s hottest chefs are coming to The Alisal to team up with the Ranch’s Director of Culinary Operations, Anthony Endy, for a series of memorable California Ranch Cookouts. Only open to guests and Signature Members.

For more information, visit www.alisal.com.

August 19, 2020: Chef Nyesha Arrington She has been featured in Food & Wine magazine and on the Cooking Channel. August 25, 2020: Chef Burt Bakman His grilled specialties have been called the best barbecue in SoCal. September 19, 2020: Chef David Lentz Chef and owner of the critically acclaimed Hungry Cat restaurant in Los Angeles. October 24, 2020: Chef Kristen Thibeault Co-Founder & Executive Chef of Nybll, a premium catering company featuring plant-forward meals.

W ide Open Possibilities for a Relaxed Getaway Now is the perfect time to escape to the wide-open spaces of The Alisal Guest Ranch. 10,000 acres of scenic beauty await to provide endless opportunities for relaxation and recreational pleasures. Private cottages offer all the comfort you need to unwind. Our dining selections feature famous grilled specialties presented in beautiful outdoor settings. Close by, but a world away from everyday cares, The Alisal offers you a safe countryside retreat perfect for recharging your spirit.

1054 Alisal Road • Solvang CA • 805-686-6411 • 844-288-0125 reservations@alisal.com • www.alisal.com

TENAYA LODGE AT YOSEMITE // FISH CAMP

The mountains are calling. If you listen closely, they’re whispering “Tenaya.” While 2020 has not been the most relaxing of years, the good news is you have the power to change that. It’s a great time to plan a fall getaway to a spectacular place like Tenaya Lodge at Yosemite. Whether you’ve been to Yosemite before or always wanted to experience it, now’s the time. In Yosemite, you’ll embark on a getaway your family and friends will never forget. Explore the wonders of the Sierra region at nearby Tenaya Lodge, which is located just two miles from Yosemite National Park. The full-service resort offers 75 acres of outdoor recreation and accommodations, from Four-Diamond lodge rooms to

two-bedroom Explorer Cabins. Home to massive waterfalls and 200-foot-tall giant sequoias, there’s no place on Earth like Yosemite and fall is the perfect time to visit, without the peak summer crowds. Explore world-famous destinations like Yosemite Valley, Glacier Point, and more. This autumn, get out and discover a one-of-a-kind, natural setting. Right now, a quiet getaway with loved ones could do you a world of good. Book your Yosemite escape at Tenaya Lodge today. For more information, visit www.tenayalodge.com.

SAFE TRAVELS ON YOUR YOSEMITE GETAWAY

During this global pandemic, Tenaya Lodge offers guests a pristine natural location for its resort and twobedroom Explorer Cabins far away from urban centers. Rest Assured™, a new comprehensive initiative across all Delaware North Parks & Resorts properties, seeks to slow the spread of COVID-19 and is aimed at maintaining an environment that helps keep guests and employees safe. Tenaya Lodge has reengineered its operating procedures to minimize contact risk and bolstered hygiene protocols to exceed best-practice guidelines of the U.S. Centers for Disease Control and Prevention (CDC). “We are committed to delivering a safe and secure hospitality environment for our associates and guests,” said Dan Lyle, general manager of Tenaya Lodge at Yosemite.

GET OUT FIND YOUR FALL ESCAPE In a year like 2020, a quiet, fall getaway could do you a world of good. Tenaya Lodge at Yosemite offers a pristine Sierra setting just two miles from Yosemite National Park. Exhale and explore the colors of autumn at Tenaya Lodge and our Explorer Cabins â&#x20AC;&#x201C; book today.

TenayaLodge.com | 888-514-2167 1122 CA-41, Fish Camp, CA 93623

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

An epicurean adventure (clockwise from left): Stroll Paso Market Walk. Stay in The Oak twobedroom suite, one of six options at The Lofts. Sample the wares of vendors like Montello Olive Oil & Balsamic Vinegar Tasting Room. Shop at purveyors like Paso Robles Wine Merchant. Dine at restaurants like Momotaro Ramen.

DISH: INSTAGRAM @ASHLEYPAGE.PHOTO

A TASTE OF PASO

A new 16,000-square-foot, mixed-use complex, Paso Market Walk (pasomarketwalk.com), continues the foodiecentric development of downtown Paso Robles. “Paso Robles was ready for a public market housing various food purveyors to provide another destination for visitors,” says developer and proprietor Debby Mann. Some of the merchants included are Gather Urban Agriculture nursery, Montello Olive Oil & Balsamic Vinegar Tasting Room, Hog Canyon Brewing Company, Just Baked Cake Studio & Bakery, and a host of restaurants. At Finca, the owners of Napa’s La Taquiza serve their traditional Mexican fare, while Momotaro Ramen showcases the popular Japanese noodles. Third Degree Grill dishes up American comfort food with flair. Paso Robles Wine Merchant, a wine shop, bar, and kitchen, turns out menu specials like grilled cheese, fresh oysters, and locally made organic pasta dishes. And coming in late fall, In Bloom will offer fresh California cuisine from a pedigreed restaurant team with operations in Chicago and Southern California. Book a stay at one of six rooms and suites on-site at The Lofts to immerse yourself in this epicurean marketplace. SEPTEMBER 2020 / 805LIVING.COM

Pulse

WINE SHOPPING 2.0

When it comes to selecting wines, the future is now. San Luis Obispo–based Tastry (tastry.com) uses patent-pending artificial intelligence to pair wine drinkers’ taste preferences with the bottles they’re most likely to enjoy. “It’s much less about the flavor and much more about the flavor matrix,” explains founder Katerina Axelsson, who began developing the technology while she was a student at Cal Poly San Luis Obispo. Using in-store kiosks at Gelson’s and California Fresh markets or the handy BottleBird app, shoppers take a 10-question quiz that uses a blend of machine learning, sensory science, and chemistry to match their wine palate to the bottles available for purchase. Once they select their wine, the app provides recommended food pairings. In addition to helping consumers make smart choices, retailers use the information to optimize their product mix, and Tastry also provides science-based analysis to winemakers for product development.

Bacon enthusiasts will be in hog heaven with monthly offerings from High on the Hog Catering (highonthehogcatering. com). Santa Ynez Valley natives and married chefs Brett and Amber Stephen cure and smoke one or two special flavors for in-the-know aficionados. “Our original flavor was Red Eye, which was a coffee cure,” explains Brett, who learned to make bacon while working at Kevin Costner’s Epiphany restaurant in Santa Barbara in the early 2000s, and mastered his method while working for Jeff Olsson at Industrial Eats and New West Catering in Buellton. Monthly purchases are optional, but with intriguing flavors like Pumpkin Spice (which Brett says started as a joke but “really was an awesome bacon”), Bourbon-Cocoa-cured, and Jamaican Bacon, who can resist?

SEPTEMBER 2020 / 805LIVING.COM

LOCAL INGREDIENTS AT YOUR DOOR

For home cooks, there’s nothing better than bringing the farm—or ranch or fishery—right to your door with a CSA delivery. With much of the food earmarked for restaurants going unclaimed, local purveyors have modified their financial models to deliver fresh food to consumers’ homes. With the enormous bounty of the Central Coast available, it may never be a better time to find businesses like these: Santa Paula–based Prancers Farm (prancersfarm.com) delivers a fresh assortment of staples, including beans, rice, oranges, lemons, potatoes, tomatoes, avocados, strawberries, bananas, onions, and lettuce, with eggs, sweets, sauces, and other items available as add-ons. Larder Meat Co. (lardermeatco.com) of San Luis Obispo supports small family farms on the Central Coast by delivering monthly options like pasture-

raised meats, heirloom chicken, heritage pork, and grass-fed and grass-finished beef. Owner and chef Jensen Lorenzen includes a pantry item, seasoning and recipes to make preparation a snap. Get Hooked Seafood (gethookedseafood.com) is a community-supported fishery that delivers a specific type of seasonal seafood from Santa Barbara fishermen each week. Additional fish and pantry items can be added to orders, which also come with the scoop about who caught the fish and how and where it was caught, as well as cooking tips and recipes.

BACON: COURTESY OF HIGH ON THE HOG; AXELSSON: COURTESY OF TASTRY; BOX AND MEATCUTTER: COURTESY OF LARDER MEAT CO.

BRING HOME THE BACON

Tastry founder Katerina Axelsson uses science and technology to help winemakers cater to drinkers’ taste preferences.

Pulse

NEW FOODIE FINDS

Just out (from top): Goleta Red Distillery’s La Patera Lemon Flavored Vodka, Mony’s Mamacita breakfast burritos at Santa Barbara coffee shops, and noodles, like Smoked Paprika Rigatoni, sent monthly to members of the pasta club at Mission Rose Pasta Company.

SEPTEMBER 2020 / 805LIVING.COM

EPISTOLARY ART

Spanish guitars, surf boards, beach balls, hula hoops, balloons, cascarones, and the fans of flamenco dancers are among the vibrant imagery found in Love Letters, a new public art collaboration between Ojai artist Cassandra C. Jones (cassandracjones.com), Museum of Contemporary Art Santa Barbara (mcasantabarbara.org), and Paseo Nuevo (paseonuevoshopping.com). An eye-catching 600-tile mural inspired by Santa Barbara’s Talavera tiles and Jones’ experiences, the installation spans two walls in Paseo Nuevo’s lower north court entrance, combining classic tile designs with contemporary digital photography that nods to both the past and the present. “ From day one, I called the piece a ‘love letter,’ even before I thought of it as a title,” says Jones. “I like to say that the mural keeps on giving and that there is something new to discover every time one passes by the space.” On view indefinitely, Love Letters is one of many public art initiatives planned for Paseo Nuevo’s current $20 million redevelopment project. To create her Love Letters tile exhibit at Santa Barbara’s Paseo Nuevo, Ojai artist Cassandra C. Jones composed geometric patterns from the repetition of tiny images.

Recently introduced by Goleta Red Distillery (goletared. com), La Patera Lemon Flavored Vodka is made from 100 percent cane sugar and flavored with organic local lemons. Owner Michael Craig, a history buff, points to the citrus fruit’s longstanding presence in the area. “The Stowe family were pioneers, some of the first people to grow lemons commercially in California,” says Craig, “and their property [Rancho La Patera and the Stow House, circa 1873, now stewarded by Goleta Valley Historical Society] is literally a mile from the distillery.” Mony’s (monyssb.com), a buzzy Funk Zone taqueria where there are often long lines out the door, is now making its burritos available at other locations, too. Look for them in Santa Barbara under the Mamacita’s brand at the Santa Barbara Roasting Company cafe, and the Dart Coffee Co. shop, where co-owner Erika Carter says, “We sell out every day.” “We wanted to offer consumers a made-fresh-daily breakfast option that was as accessible as their must-have morning coffees,” says Carlos Diaz, who runs the catering end of the family business. “Culturally, the name Mamacita can be translated into ‘little mama,’ which in this case is an endearing way to honor my mother and the creator of Mony’s, Mama Mony.” When it comes to comfort food, there’s nothing quite like a bowl of pasta. Michael Glazer of Santa Barbara’s Mission Rose Pasta Company (missionrosepasta.com) has been making fresh, handmade noodles in various restaurants and pop-ups since 1998. Now he and his wife, Val, have made their first packaged goods available with about eight rotating pasta products as well as creams, butters, and sauces. Join the pasta club, which offers pasta plus a sauce-ofthe-week delivery, or order individual products as an add-on to CSA deliveries from Local Harvest Delivery, The Farm Box Collective, and Plow-to-Porch Organics.

COURTESY OF LOVE AND FROMAGE

GRAZING TO GO

“Cheese was the hero we all needed,” jokes one of Crystal Paterson’s Moorpark neighbors. Paterson’s new grazingbox-to-go business, Love and Fromage (loveandfromage.com), is a great example of how culinary creativity has flourished in the days of COVID-19. “Before COVID, I hosted parties at my house and would always make charcuterie grazing boards—the bigger the better,” says Paterson about her inspiration for the business. “I was always searching out new cheeses and ways to display and pair the cured meats and accoutrements.” The curated boxes, which feature a new theme every week and are growing in popularity via word-of-mouth have fed participants on boating trips and date nights and at beach picnics, 50th anniversary celebrations, and driveway birthday parties. · Love and Fromage delivers made-to-order meat-and-cheese platters in a box.

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Finds

COURTESY OF FARMHOUSE POTTERY

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

Breaking Bread PERFECT THE ART OF THE FRESHLY BAKED LOAF WITH THESE CULINARY WARES. By Jennie Nunn

A bread knife by Farmhouse Pottery makes the cut. Turn the page for details. SEPTEMBER 2020 / 805LIVING.COM

Finds 2 4

3 1

5 6 7

1. Brotform oblong-loaf proofing basket ($33); Williams-Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com.

2. Farmhouse Pottery maple French rolling pin ($50); Cercana Global Goods, cercanaojai.com. 3. MagicLinen bread bag ($14); Urban Outfitters: Thousand Oaks, The Collection at RiverPark in Oxnard, San Luis Obispo, Canoga Park, and Malibu; urbanoutfitters.com. 4. EtúHome medium rectangular charcuterie board ($138); Down Home Furnishings, Ojai, downhomefurnishings.com, and Rooms & Gardens, Santa Barbara, roomsandgardens.com. 5. Mason Cash “Cane” mixing bowl ($39 for 2.1 quart); Sur La Table: Thousand Oaks and Woodland Hills; surlatable.com. 6. Flour Water Salt Yeast by Ken Forkish ($35); A Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com.

7. Farmhouse Pottery pantry bread bow ($85); Cercana Global Goods, cercanaojai.com.

9. Kate Kilmurray “Forest Collection” pot holder in flax and pine ($24); Fig Curated Living, Ojai, figojai.com. 10. Copper measuring cups ($30 for set of four); Sur La Table, surlatable.com. 11. Zatoba Danish 11-inch dough whisk ($23); Heritage Goods & Supply, Carpinteria, heritagegoodsandsupply.com. 

SEPTEMBER 2020 / 805LIVING.COM

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

POT HOLDER: SEAN KILMURRAY

8. “Eatery” striped apron ($34); Anthropologie, anthropologie.com.

Finds Style By Frances Ryan

Café au Lait STIR UP YOUR FALL WARDROBE WITH COFFEE AND CREAM.

Ippolita “Polished Rock Candy Circle Cluster” brown shell earrings set in 18-karat gold ($6,995); Polacheck’s Jewelers, Calabasas, polachecks.com.

“Heritage” cottonlinen safari skirt ($80); Banana Republic: Santa Barbara, San Luis Obispo, and Canoga Park; bananarepublic.com.

Bronx and Banco python-printed reusable face mask ($35); Neiman Marcus, Canoga Park, neimanmarcus.com. For every mask sold, Bronx and Banco donates 50 percent of profits to Feeding America to benefit families affected by COVID-19.

Burberry “Icon” stripe-trim sweater ($790); The Webster at Rosewood Miramar Beach, Montecito, thewebster.us.

chino short in 6 Stretch leopard dot ($70); J.Crew: “Norie” sunglasses ($155); 5 Raen Faherty at Malibu Country Mart,

Thousand Oaks and Canoga Park; jcrew.com.

fahertybrand.com.

IWC Schaffhausen “Pilot’s Mark XVIII” watch ($4,250); Polacheck’s Jewelers, Calabasas, polachecks.com.

8 Iro “Newhan” leather biker jacket ($1,340); Intermix, Malibu, intermixonline.com.

9 G1 Goods “Breezy

Jumper” ($295); Sharon Segal Nina Segal, Westlake Village; facebook.com/ sharonsegalninasegal.

10 Kendall Conrad “Cherifa” camel suede shoulder bag ($730); kendallconraddesign.com.

SEPTEMBER 2020 / 805LIVING.COM

Contrasting-sole technical-fabric sneakers ($60); Zara: Thousand Oaks and Canoga Park; zara.com. 

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

Finds Travel By Erin Rottman

At the recently opened 27-room Les Cactus in Palm Springs, affordable rates, bright, cheerful colors, and playful amenities encourage guests to make themselves at home.

n the 1930s and ’40s, the Warm Sands neighborhood of Palm Springs was filled with clusters of apartments built around pools. “We used to call these Canadian hotels,” says Renée Brown, director of education and associate curator for the Palm Springs Historical Society. “People would come down from Washington or Canada trying to get away from the winter and rent these apartments for the season.” The recently opened 21-and-over Les Cactus (lescactusps.com, from $189) pays tribute to this tradition. Striving for a less traditional hotel experience, owner Matthew Kurtz created an Airbnb-meets-hotel property in a quiet neighborhood for visitors who want to feel more at home. “We want guests to feel like

SEPTEMBER 2020 / 805LIVING.COM

they’re staying at a close friend’s home or family member’s home, where they feel comfortable walking into the kitchen and grabbing a snack,” says Kurtz, who compares the kitchen— wallpapered with a pink, green, and yellow pineapple print—to a funky kitchen in a Wes Anderson film. A bowl of oranges and a juicer invite guests to make a freshly squeezed drink. Bringing a bit of the Beverly Hills Hotel vibe to the desert, Kurtz and his design partners painted the buildings pink and installed green-and-white-striped awnings. The 27 rooms, about half of which have kitchenettes, are furnished with pieces from a wide range of designers, including CB2, West Elm, and Rejuvenation, “things that people have seen on a daily basis but maybe never saw

put together like this,” Kurtz says. “Not only are you getting a good price and value staying here, but it could also feel like you’re staying at a hotel that’s charging $300 more a night.” Creative decor, like framed cutouts of Gucci Garden wallpaper and colorful spin art, helps keep room rates reasonable. Classic books by Aldous Huxley, Ernest Hemingway, and Charles Bukowski await the next guest looking to escape in their pages. While Les Cactus has a central pool with pink-and-green lounge chairs and umbrellas, a hammock garden, and a piano room with faux-fur rocking chairs and a fireplace, the hotel is meant to be more of a base for exploring the area than a stay-all-day resort. Downtown Palm Springs is just a mile away. >

COURTESY OF LES CACTUS; TOP RIGHT: ZACH SORENSON

P.S. MAKE YOURSELF AT HOME

Finds Travel Designed by noted L.A. interior designer Nathan Turner, the three-bedroom, three-bathroom Turner Suite at The Alisal Guest Ranch and Resort in Solvang displays state spirit and welcoming western style.

NOT THE STANDARD STABLES

hen Nathan Turner moved away from home, he took an old, spotted and dirty California flag from his family’s cattle ranch outside Sacramento. “In every home I’ve lived in, I’ve always put it on the wall,” says Turner, who went on to become an interior designer with a namesake West Hollywood showroom. So it’s not surprising that

when Turner decorated a three-room guest cottage for The Alisal Guest Ranch and Resort in Solvang, he framed a linen California flag from the 1950s and hung it in the red room. The cowboy-chic Turner Suite, whose vintage objects and mix-and-match of different California styles craft a comfy feel, can be booked as one home, as three separate rooms, and now as part of the Private Ranch Retreat package (alisal.com; from $750 a

night per room). Created for families and groups looking for privacy or social distancing, the package includes a block of 10 to 20 rooms, private dining for breakfast and dinner, and private activities like horseback riding, fly-fishing, and archery. As for Turner’s own flag, it hangs on his porch in Ojai. “It’s like that California pride thing,” he says. “I’m always dragging that flag everywhere.”

“Everything’s been done with a little bit of luxury in mind,” says group general manager Jayne Christman, who especially likes the tack room, which offers coffee in the mornings and cozy throw blankets near the gas stove in the evenings. “It’s kind of a perfect place for guests to relax and get to know other guests or just chill out on their own.”

STRIKING SOLVANG

Emerald green, navy blue, garnet red. Each of the 14 rooms in The Winston (thewinstonsolvang.com; from $350), a new hotel in Solvang’s Old Mill Clock Tower, pop with color, lending a design-forward, whimsical vibe to the Danish Capital of America. “It’s really unlike anything I’ve seen in the valley,” says Matt Bernard, area general manager for Highway West Vacations, the luxury RV resort, campground, and boutique hotel company whose offerings include The Winston and three other locations in the area. “Solvang is starting to take itself in a new direction as it tries to modernize a little bit.” As part of the modernization, The Winston has adopted an invisible service approach. Guests use a keypad to let themselves into the building, help themselves at the honor bar off the second-floor lounge, and wake up to a tray of fresh fruit, pastries, and Santa Barbara Roasting Company coffee left at the door in the morning.  Each room at The Winston hotel in Solvang centers around a bold color and features accents with unique shapes and textures.

SEPTEMBER 2020 / 805LIVING.COM

FLAG AND BEDROOM: VICTORIA PEARSON; EXTERIOR: COURTESY OF STABLES INN PASO ROBLES; SITTING ROOM: COURTESY OF THE WINSTON

CALIFORNIA LOVE AT THE ALISAL

Paso Robles welcomes a new hotel with the opening of the horse-themed Stables Inn (stablesinnpaso.com, from $155), just three blocks from Downtown City Park. While it has a lower price point than its sister property Hotel Cheval, the 18-room Stables Inn pays attention to fine details like 600-threadcount linens on the beds and Adirondack chairs around the outdoor fire pit.

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

Arts & Culture By Joan Tapper

Listening to foodie podcasts can lend a sense of connection and new insight into what people are eating and drinking.

Streaming Storytellers

hat’s the allure of a podcast? A chance to eavesdrop on an interesting conversation? An opportunity to explore unfamiliar territory or get to know more distant neighbors? Simply a way to pass the time while exercising, commuting, or cleaning the house? For writer-editor-blogger and podcast host Jaime Lewis, the appeal of the medium is more than good storytelling, though that is important. A good podcast “gets below the surface,” she says. “It offers a personal connection to the subject and can help tie a community together.” >

SEPTEMBER 2020 / 805LIVING.COM

WITH PODCASTS, FOOD AND WINE AFICIONADOS CAN DELVE DEEPER INTO THEIR FAVORITE TOPICS.

Something this beautiful is never an afterthought

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Arts & Culture

As creator of Consumed (letsget consumed.com), Lewis aurally investigates the world of food and drink in San Luis Obispo County and all of California, and for this magazine’s own 805 Living Eats podcasts, she conducts engaging interviews with local chefs. Her conversations, however, open a window to the wider world. A native of San Luis Obispo County, Lewis worked in New York, San Francisco, Italy, and New Zealand before returning to the Central Coast to raise her family. Since May 2019, she has produced—with editor Chris Lambert—five 10-episode seasons of oneon-one conversations with farmers and fishermen, restaurateurs and brewers, vegans and butchers, as well as people connected to eating and drinking in more unexpected ways. She has interviewed an activist for clean water and a registered dietician who works with eating disorders. “I try to keep my view broad,” she says. “It’s the nature of my curiosity.” Among her favorite episodes is one with an Ethiopian immigrant who opened a pop-up restaurant to connect with her heritage. “We talked about food,” Lewis says, “but also about being a person of color and a mother and the nature of belonging. “I treasure those stories,” she says. “This is not about money. I do it because I love it.”

Two Glasses In

For his podcast Two Glasses In (santabarbaraca.com/twoglassesin), Bion Rice draws on his experiences as a winemaker, owner of Artiste winery in Los Olivos, and former CEO of Santa Ynez’s Sunstone Vineyards, Winery, and Villa. He tries to recreate “the way winemakers get together and talk about wines,” he says, “and about the trials and tribulations of the wine industry. “I wanted something very personal, a candid conversation,” Rice says. The chance to create that came when he and producerdirector Rafael Ruiz approached Visit Santa Barbara about sponsoring a series on county winemakers. The enthusiastic response led to nine initial episodes that launched in early 2020. In choosing his subjects, Rice went beyond close friends and made sure to include winemakers from a range of appellations, mixing legendary pioneers with rising stars. “I knew most of them,” he says, but there were surprises in their stories—“challenges, mistakes, how they ended up here, other projects they’re working on.” 56

SEPTEMBER 2020 / 805LIVING.COM

For example, Frank Ostini of Hitching Post II restaurant and winery in Buellton “came from a family restaurant and later fell into the winemaker’s role,” says Rice. In Los Olivos, he says, “Andrew Murray and his family started the vineyard [named for him]; Blair Fox [of Blair Fox Cellars] was a self-made winemaker who went to UC Davis and had a passion to own a winery; and Michael Larner [of Larner Vineyard & Winery] worked with the best French wineries and attributes his success to that experience.” As for Kathy Joseph of Fiddlehead Cellars in Lompoc, Rice calls her, “a visionary.” Each of Rice’s podcasts includes a tasting, but he has been careful to keep the descriptions accessible. “Winemakers tend to geek out and deconstruct the wine,” he says. “That’s not interesting to the average consumer. I wanted something more experiential than technical. In every interview I learned something new that was unexpected and very cool.”

Playing With Food

Father Ian Delinger calls his podcast Playing With Food (kcbx.org/programs/ playing-food), which hints at the lighthearted tone of his inquisitive culinary stories that air monthly on KCBX. That’s not his day job, however. As rector of St. Stephen’s Episcopal Church in San Luis Obispo, Delinger has a parish to attend to as well as networking with other nonprofit organizations and community groups throughout the diocese. But food has been a lifelong interest of his. So when he moved back to California after a dozen years in England, he wanted to celebrate his reunion with the produce and culinary traditions of the area where he grew up. Along with a collection of cookbooks and an appreciation for British specialties like Scotch eggs, Delinger brought back serious broadcasting skills he’d honed while overseeing a student-produced radio show at the University of Chester for five years. Whether he’s pursuing a piece on the life cycle of olive oil or wading into the ocean to forage for seaweed with a chef, he’s able to vividly bring each episode to life. “Every person has an interesting story,” Delinger says. “I have no preconceived notion about what it will be.” The podcasts reflect that eclecticism. Delinger has gathered wild yeast to make bread and beer, made tamales for the holidays, and explored the reasons for the recent popularity of brussels sprouts. “I won’t do restaurants,” he says, “but I’ve come up with an episode on food and racial justice. If people want to make suggestions, I’m more than happy to do it.” He does have one hesitation: “It might be challenging to do 20 minutes on broccoli,” he admits. 

LEWIS: ALEXANDRA WALLACE; RICE: RAFAEL A. RUIZ/COURTESY OF VISIT SANTA BARBARA

Consumed and 805 Living Eats

Upgrades

Grill Marks SCORE HIGH FOR A COOL KITCHEN, FLAME-KISSED FLAVORS, AND SAFE DINING OUTSIDE WITH ONE OF THESE BASTIONS OF OUTDOOR COOKING. By Frances Ryan Kalamazoo “K750” Argentinian-style wood-fired gaucho grill with gas starter system (price upon request); Thousand Oaks Fireside and Design, thousandoaksfiresideanddesign.com. SEPTEMBER 2020 / 805LIVING.COM

Upgrades

1. Hestan “G_BR__CX_” series 42-inch grill with double side burner and built-in rotisserie (from $11,299); WDC Kitchen & Bath Center: Agoura Hills, Moorpark, Oxnard, and Santa Barbara; wdcappliances.com. 2. Everdure by Heston Blumenthal “Fusion” charcoal grill with rotisserie and removable pedestal ($1,099); Williams-Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com. 3. Weber “Master-Touch” 22-inch charcoal grill ($249); Valley Hardware, Solvang, syvhardware.com. 4. Freestanding gas grill with height-adjustable burners ($4,995); Ferno Factory Store, Goleta, fernogrills.com. 5. “Spark One” wood and charcoal grill with ceramic electric ignitor ($949); sparkgrills.com. 6. Everdure by Heston Blumenthal “4K” charcoal grill with Bluetooth-connected control panel ($2,499); Fireside BBQ & Appliances: Thousand Oaks and Woodland Hills; firesideappliance.com. 7. Large Big Green Egg ($899) and Compact Custom Cooking Island ($2,400); WDC Kitchen & Bath Center: Agoura Hills, Moorpark, Oxnard, and Santa Barbara; wdcappliances.com. 8. Napoleon “Prestige Pro 825 RSBI” gas grill with power side burner and infrared rear and bottom burners ($3,799); Forden’s Fireplace Shop, San Luis Obispo, fordens.com. 9. Everdure by Heston Blumenthal “Cube” portable charcoal grill ($219); Williams-Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Canoga Park; williams-sonoma.com.  For more, visit our Pinterest page, keyword: 805living.

SEPTEMBER 2020 / 805LIVING.COM

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© 2020 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise systemof BHH Affiliates LLC. © 2020 Berkshire Hathaway HomeServices California Properties BHHS and the symbol registered serviceBHH marks of Columbia (BHHSCP) is aBHHS member of theare franchise systemof Affiliates LLC. Insurance Company,a Berkshire Hathaway affiliate. BHH Affiliates BHHS and the BHHS symbol are registered service marks of Columbia LLC and BHHSCP do Berkshire not guarantee accuracy of all BHH data including Insurance Company,a Hathaway affiliate. Affiliates measurements, conditions, and features of property. Information is LLC and BHHSCP do not guarantee accuracy of all data including obtained from various soand will be verified by broker or MLS. Buyer measurements, conditions, andnot features of property. Information is is advised to independently verify the accuracy of that information. obtained from various soand will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information.

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

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

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

| Santa Barbara, CA 93101 | 805.899.2699

Local Voices Interviews by Heidi Dvorak

Simply the Best FOOD AND DRINK PROS REVEAL THE MOST DELICIOUS THING THEY’VE TASTED LATELY. “There is a very small Mexican restaurant just steps away from the Hotel Californian called Mony’s, and they have some of the best mole I have ever tasted. I usually order the Enchiladas de Mole, and it’s incredible—simple food executed exquisitely.” —Travis Watson

“My favorite local beer is the Catorce at 14 Cannons [in Westlake Village]. It is a Mexican lager brewed with flaked maize and Motueka hops.” —Jesus Medina

“I will never forget the first whiskey sour I had from Sidecar [Cocktail Co. in San Luis Obispo]. It was memorable because it was perfectly balanced with tartness and sweetness, and the creamy froth was like velvet. A classic must-have cocktail.” —Robin Puricelli

chef Coin & Candor Four Seasons Hotel Westlake Village fourseasons.com/ westlakevillage

assistant director of food and beverage Lido Restaurant & Lounge Shell Beach thedolphinbay.com/lido

“I had a perfectly cooked pan-roasted elk medallion on the great outdoor patio at The Range in Santa Margarita.” —James Schreiner winemaker Opolo Vineyards Paso Robles opolo.com

SEPTEMBER 2020 / 805LIVING.COM

“One of the gems we have in Ventura is the Fluid State Beer Garden. Not only do [co-owners] Jen [Schwertman] and Aaron [Duncan] have an incredible ever-changing beer list but Aaron’s sourdough is unreal! This pizza is amazing and stands alone. It’s the quintessential combination.” —Jayson Holzworth chef de cuisine The Farmhouse at Ojai Valley Inn Ojai ojaivalleyinn.com

PURICELLI: AURORA GARCIA; MEDINA: JAKOB LAYMAN; HOLZWORTH: OJAI VALLEY INN

executive chef Hotel Californian Santa Barbara hotelcalifornian.com

Local Voices

executive chef Water’s Edge, Waterside, Honey Cup Ventura, Oxnard watersedgeventura.com, watersidechannelislands.com

“Without [Ventura’s] Beacon Coffee every single morning, I would not have been able to keep moving forward during all these changes.” —Tina Thayer

wine curator, co-owner Paradise Pantry Restaurant + Cheese Counter + Wine Shop Ventura paradisepantry.com

“The best dish I’ve had in a long time is the Linguini ai Gamberi (shrimp pasta) at Tre Lune in Montecito. That’s a great place.” —Alfonso Perez

GIVEAWAY: What’s Your Jam? Tell us about the best thing you have tasted lately for a chance to win a $100 gift card to Finney’s Crafthouse & Kitchen (locations in Westlake Village, Ventura, Santa Barbara, and San Luis Obispo. For details on how enter, visit our Instragram page (@805Living). #SimplytheBest805

“Crispy Chow Mein from Mee Heng Low Noodle House in downtown San Luis Obispo. Grab a beer on tap and enjoy this fantastic kitschy little restaurant.” —Eric Bosrau

corporate executive chef Finney’s Crafthouse and Kitchen Westlake Village, Ventura, Santa Barbara, San Luis Obispo finneyscrafthouse.com

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cofounder Yes Cocktail Co. Paso Robles yescocktailco.com

chef Joe’s Cafe Santa Barbara joescafesb.com

THAYER: VIKTOR BUDNIK PHOTOGRAPHY; ALPERT: TINA LOVERIDGE

“The Chicken Adobo at Caribbean Haven in Ventura. Chef Bobby [aka Hutton John] keeps it true to his roots and provides some of the best Filipino-Caribbean [food] in the 805.” —Alex Montoya

“Best thing I’ve had to drink locally is The Highwayman cocktail from Fish Gaucho in Paso Robles. It uses all local ingredients including our orgeat syrup.” —Lauren Alpert

n the introduction to Vines & Vision, his new book with photographer Macduff Everton, Matthew Dennis Kettmann proclaims that “Santa Barbara County is the most dynamic wine country in the world right now, a geographically blessed landscape full of diverse wine styles, stunning vistas, and personalities powered by natural curiosity and fierce independence.” Yet, Everton notes, “almost every other wine area has a good book, and Santa Barbara County didn’t.” Thanks to these two talented collaborators, that’s no longer true. They start with the big picture—literally—with Everton’s exquisite panoramic photos. They balance these with close-ups of the hard work of the vineyard year, the growing cycle from pruning to harvest, and the alchemy that turns grapes into unforgettable wines. “Being in the vineyard and following the seasons, that was something we wanted to do from the beginning,” says Everton. For his part, Kettmann provides entertaining and knowledgeable overviews of the historical, geological, and viticultural conditions of Santa Barbara County, but the heart of the book are the chapters on a hundred or so wineries and the people who have started and sustained them. “I’ve been most interested in the back stories,” says Kettmann, “how people got to where they are. There’s lots of triumphs, lots of turmoil, and even failure. It’s real life.” For Everton, that emphasis on the human dimension is embodied in the portraits of El Buen Equipo—The Good Team—the individuals involved at every level of the wineries, all photographed with equal attention against a uniform black background. It underscores the generosity in this book, not only in its size (more than 600 pages) but also in its spirit, which embraces wholeheartedly the land and the people that are reflected in a bottle of Santa Barbara County wine.

Raise Your Glass Vines & Vision is a toast to Santa Barbara County winemakers in words and pictures.

BY JOAN TAPPER PHOTOGRAPHS BY MACDUFF EVERTON

Vines & Vision: The Winemakers of Santa Barbara County ($60, October 2020) is available for pre-order at vinesandvisionsb.com and will be sold at local bookstores and wineries. Captions adapted from Vines & Vision: The Winemakers of Santa Barbara County with permission from the author. 66

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Santa Barbara County boasts a much higher percentage of women winemakers—including those here—than most places inSEPTEMBER the world. 2020 / 805LIVING.COM

“Almost every popular grape variety in the world can find a happy home in Santa Barbara County.” —Matt Kettmann

Winemakers flourish throughout the county (clockwise from top left): Richard Sanford of Alma Rosa Winery proved pinot noir grapes could thrive in the western end of the Santa Ynez Valley; David Potter started Potek Winery and produces the Municipal Winemakers brand in downtown Santa Barbara; Peter Hunken and Amy Christine sort through syrah clusters at their Holus Bolus winery in Lompoc; Ernst Storm tops off a barrel at his namesake winery overlooking the Santa Maria Valley.

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Winemaker Bradley Long (above; in the black hat) shares wine with (from left) Sharon, Larry, and Katie Grassini in their winery. Steve Clifton (below; on the left) of Palmina Wines and Nico Solorio thin shoots and leaves of barbera vines, an Italian grape variety.

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From vines to barrels to bottles (clockwise from below): Sashi Moorman (on the left) and Rajat Parr converse about their Domaine de la Côte Vineyard under a gnarled oak tree. Winemaker Blair Fox (on the right) and assistant winemaker Tyler Eck taste from barrels at the Fess Parker Winery. The Pagan Brothers group, led by Rob Robinson (at the head of the table), bottles 2017 syrah in Stan Kerwood’s garage on Santa Barbara’s Mountain Drive. Jeff Nelson and James Sparks stand in front of a wall of rosé at the Liquid Farm tasting room in Los Olivos.

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“Home winemaking in Santa Barbara stretches back to the colonial era, but the modern era kicked off in grand fashion in the 1950s, when bacchanalian grape stomps went down on Mountain Drive.” —Matt Kettmann

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Jesus Cardosa

Maurillo Flores

Eduardo Pantoja

Mariana Pantoja

Lily Pantoja

Tom Stolpman

José Buenrostro

Peter Stolpman

Jessica Stolpman

Santiago García

Yolanda Villa

Maria Lupe Solorzano

Kyle Knapp

Patricia Hernández

Julio Raygada

Alberto Cervantes

Francisco Ferrer

Amador Ferrer

Jacinto Mata

Luis García

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“This is just wine, but what goes into it is all about life. It’s all about everything. There is a journey here that continues to deepen and unfold.” —David deLaski

Winemakers are the first to tell you that every vintage is a team effort. Here (opposite) are a few members of El Buen Equipo, “the good team” behind every bottle. Anna and David deLaski of Solminer Wine Company (above) turn loose a flock of their sheep in the vineyard after harvest.

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Stephen Miller stands between his two sons, Nicholas and Marshall (top), in front of their estate winery. The family planted the famed Bien Nacido Vineyard (above), whose grapes are sought after by many other wineries.

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Casa Dumetz founder and winemaker Sonja Magdevski works on wine inside the facility of Brewer-Clifton, the winery co-founded by her husband, Greg Brewer.

“Bien Nacido today is one of the few vineyards in the world that combines quality with size.” —Nicholas Miller SEPTEMBER 2020 / 805LIVING.COM

A Wheel of Flavor Chef Ariane Aumontâ&#x20AC;&#x2122;s affinity for mingling seasonings comes full circle. Take a few of her blends for a spin. BY JAIME LEWIS 76

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SIMONE NOBLE

fter circling the globe as an ardent traveler and private chef for many years, Ariane Aumont knows a thing or two about exotic flavors. “I was basically nomadic in my twenties,” she says, citing destinations including London, India, Greece, Russia, and Southeast Asia. But when she turned 30, Aumont’s pace changed. “All I wanted was to plant roots,” she says, “to have a garden, have a dog, to live in one place and cultivate a community.” Years prior, she’d cooked for a client with a home in Ojai. When the time came to feather her own nest, Aumont chose a quiet spot in the shadow of the Topatopa Mountains. There, she launched Le Picnic, a catering company named after her affinity for alfresco eating. “If ever there was a place to create a catering concept revolved around dining outdoors, it’s this gorgeous valley,” she says. With the onset of the coronavirus pandemic, Aumont suddenly had a lot more time on her hands. With all catering events postponed until further notice, she pondered how to modify her business to accommodate the new normal. Recalling a trip to Japan, where she dined from bento boxes, she was inspired to develop a delivery program featuring her take on the colorful compartmentalized meals for one, just in time for the new school year. “Bentos remind me of school lunch,” Aumont says of her new program, which launches next month. “I thought it could be such a great way to give local parents a break and create seasonal, beautifully presented boxes for kids and adults alike. Opening a bento box is like opening a present, or a culinary shadow box.” The comparison to artwork is not accidental; Aumont has long found inspiration in painting, sculpting, and mixed media. “I’ve always loved the visual arts, color, and gradations of color,” she says, admitting that she’d been seeking a way to visually depict her well-

traveled spice cupboard for years. When the statewide lockdown was put in place last March, she suddenly had uninterrupted hours to explore that idea. “I found solace in organizing my spices onto a large piece of paper,” she says, equating the act with meditation. The result is a wheel of chromatic hues inspired by Aumont’s spice cupboard, with well-known and obscure spices laying side by side: cloves and cumin and fennel seeds meet butterfly pea flower, gomasio, and li hing mui. Aumont calls it “a textural color story” or a “semi-esoteric spice map” and has since begun selling high-resolution prints of the image. Ten percent of her proceeds will go to A Place Called Home, a South Central Los Angeles nonprofit that provides young people with arts and wellness education. Here, Aumont shares her formulas for three unique herb-and-spice teas, rubs, and dry flavorings (aka “sprinkles”) for snacks and other dishes. Jump in, try something new, and spice it up; after all, who couldn’t use a little color and creativity in their life right now?

The world travels of artist and Le Picnic catering company founder Ariane Aumont are reflected in her herb and spice collection. SEPTEMBER 2020 / 805LIVING.COM

TEAS Cumin-Coriander-Fennel (CCF) Tea Aumont says that this simple tea comes from the Ayurvedic tradition, an ancient Indian approach to medicine. She says that, once strained, the spices can be steeped a second and third time for slightly weaker but still flavorful tea. Serve it warm or chilled over ice. Alternatively, she suggests toasting the dry spice combination in ghee or olive oil and sprinkling the result on vegetables before roasting them.

Serves 4 4 teaspoons each cumin seeds, coriander seeds, and fennel seeds 1 quart water Lime juice and honey to taste, optional Place all seeds in a small pot or heat-safe bowl and add 1 quart boiling water. Steep 5 minutes or more, then strain. Add honey and lime juice, if desired.

HibiscusCinnamon-Rose Tea

Red Shiso Tea With Lemon and Clove Red shiso is a leafy herb with flavors and aromas similar to cinnamon and cloves. In tea, it adds a bright, herbaceous note and a magenta hue. Aumont suggests using this tea as a mixer for rum, gin, and vodka cocktails.

Serves 4 4 cups water 2 tablespoons dried or fresh red shiso leaves 2 whole cloves Honey to taste, optional 4 thin slices of lemon for garnish Bring water to a boil in a small saucepan. Add red shiso leaves and cloves, reduce heat, and simmer 5 minutes. Turn off heat and steep 10 minutes. Add honey, if desired. Strain and serve warm or chilled over ice. Garnish with lemon slices.

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“The flavor combination of cinnamon and rose transports me to Morocco,” says Aumont. She calls this flavorful aromatic tea “a thirst-quenching Le Picnic favorite,” likening the mixture of tart hibiscus, warm cinnamon, and floral rose water to a nonalcoholic sangria or mulled wine. She suggests adding a slice of orange and a splash of soda water for a mocktail or a shot of vodka for a cocktail. Serves 4 1 quart water 1 cinnamon stick ¼ cup dried hibiscus petals 4 tablespoons honey or to taste 2 tablespoons rose water Bring water and cinnamon stick to a boil in a small saucepan over high heat. Remove pan from heat and add hibiscus petals. Steep 15 minutes then strain, pressing solids to squeeze out excess liquid. Add honey and rose water, and mix well. Serve warm or chilled over ice.

Ras El Hanout

“This gloriously flavorful Moroccan spice blend is wonderful rubbed onto meats or added to stews,” says Aumont. She recommends mixing ras el hanout with honey, crushed garlic, and olive oil for use as a lather on a whole chicken, skin-on breasts, or skin-on thighs. Roasted, broiled, or grilled, the chicken can be topped with fresh mint or cilantro, and served with a sauce made from Greek yogurt, the spice blend, rice vinegar or lemon juice, and minced garlic.

RUBS

Makes ⅓ cup 2 teaspoons cumin seeds 2 teaspoons coriander seeds 2 teaspoons ground turmeric 2 teaspoons paprika

Panch Phoron

In Bengali, panch phoron translates to “five spices” or “five flavors,” and it is incredibly versatile, according to Aumont. She suggests using it as a rub on meats or fish, but says it can also be sprinkled on vegetables before roasting them, added to rice and stews, and featured in pickling brine. She says her go-to preparation is to toast the spice blend in ghee with a bit of turmeric powder and rub it onto a cauliflower “steak” before roasting and grilling. She serves the result with fresh cilantro, a squeeze of citrus juice, and cooling yogurt sauce as a side dish or a vegetarian entrée.

2 teaspoons ground cinnamon 1 teaspoon ground cardamom ⅛ teaspoon cayenne pepper 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon ground allspice 3 teaspoons salt 1 teaspoon dried ground rose petals, optional Toast cumin and coriander seeds in a small pan over medium heat, shaking pan occasionally, about 3 minutes or until fragrant. Transfer seeds to a spice grinder, a clean coffee grinder, or a mortar and pestle and grind to a powder. In a small bowl, combine powder with all other ingredients. Store in an airtight container for up to 3 months.

Makes ⅓ cup 1 tablespoon each fenugreek seeds, brown mustard seeds, cumin seeds, coriander seeds, and kalonji (aka nigella) seeds Mix all seeds in a small bowl. Store in an airtight container for up to 3 months.

Mediterranean Spice Blend Inspired by the flavors of Greece, Turkey, and Cyprus, this spice blend can be incorporated into ground lamb for meatballs, or added to yogurt to make a quick and simple sauce. “My favorite preparation is to drizzle a bit of olive oil on fish and sprinkle it with the blend before roasting, broiling, or grilling,” Aumont says. She then makes a vinaigrette by whisking together the spice blend, citrus juice, and olive oil, and drizzles it over a citrus fruit, red onion, olive, and arugula salad to serve alongside the fish.

Makes ⅓ cup 2 tablespoons paprika 1 tablespoon dried mint 1 tablespoon dried oregano 1 teaspoon onion powder 1 teaspoon toasted ground cumin ½ teaspoon ground cinnamon 1 teaspoon ground black pepper 1½ teaspoons salt 1 teaspoon dried dill, optional Place all ingredients in a small bowl and stir well. Store in an airtight container for up to 3 months.

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SPRINKLES Pistachio-Hazelnut Dukkah

Savory Oat “Bacon” Bits Aumont often cooks for clients with vegan and gluten-free diets, so she created this recipe based on her love of a crunch factor. “Initially, this recipe was used on a twicebaked potato as an alternative to bacon bits,” she says. “Since then, I keep a jar handy to sprinkle on salads, eggs, or any dish that would be enhanced by bacon.”

This nut, seed, and spice mixture with origins in Egypt is commonly used as a dry condiment, says Aumont. Traditionally, bread or fresh vegetables are dipped in olive oil and then dukkah for a pleasing flavor and crunch. But at Le Picnic, she likes to change it up by adding dukkah to creamy dips or encrusting a fillet of fish with it. “I recently rolled cheese in labneh (strained yogurt) and then in dukkah for a nut-seedcrusted cheese,” she says, “perfect for a picnic or served alongside a simple green salad and toasts.” Makes 1 cup ¼ cup shelled pistachios 3 tablespoons hazelnuts 3 tablespoons sesame seeds 3 tablespoons coriander seeds 1 tablespoon cumin seeds ½ tablespoon kalonji (aka nigella seeds) 1 teaspoon dried mint ¼ teaspoon Aleppo pepper ½ teaspoon sugar 2 teaspoons salt ½ teaspoon fennel seeds and/or ½ teaspoon crushed dried lavender or rose petals, optional

Makes 2 cups 1½ cups old-fashioned gluten-free oats ½ cup raw sunflower seeds ½ cup coconut oil 1 tablespoon maple syrup 1 tablespoon paprika Gently toast pistachios and hazelnuts in a small pan over medium-low heat for 2 to 3 minutes. Transfer nuts to food processor or blender and pulse until coarsely chopped. Place mixture in a small bowl and set aside. In same small pan toast all seeds over medium-low heat for 1 to 2 minutes. Transfer to food processor or blender and pulse until coarsely but not completely ground. Add to nut mixture along with remaining ingredients and mix well. Store in an airtight container for up to 3 months.

Furikake

“This Japanese dry condiment will forever be the perfect addition to rice,” Aumont says. “However, years ago at a restaurant in Los Angeles called A-Frame [now closed], I tried lightly sweetened popcorn coated with it. Since that revelatory snack experience, it has become my absolute favorite way to enjoy popcorn.” Makes ⅓ cup 2 tablespoons white sesame seeds, toasted ¼ teaspoon salt 4 tablespoons shredded bonito flakes (omit for vegan variation) 1 tablespoon sake

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1 1 2 1

tablespoon soy sauce tablespoon sugar or sweetener of choice sheets nori teaspoon dried red shiso leaves, optional

Preheat the oven to 325°F. Line a baking sheet with a silicone mat or parchment paper. Toast sesame seeds in a small pan over medium heat until golden. Transfer to a small bowl, sprinkle with salt, and set aside. Wipe out pan and add bonito flakes, sake, soy sauce and sugar.

What’s That?

Aumont’s color wheel of seasonings includes many discoveries she has collected over time while traveling, as gifts from friends, or when shopping at specialty stores or on the Internet. Here’s the lowdown on some of the lesser-known varieties. 1 tablespoon liquid aminos (a soy sauce alternative, such as Bragg) 1 teaspoon onion powder Pinch of cayenne pepper 1 teaspoon salt ¼ teaspoon ground black pepper 1 egg white, lightly beaten (omit for vegan variation) Preheat the oven to 300°F. Line a baking sheet with parchment paper or foil. Place oats and sunflower seeds in a small bowl and set aside. Combine coconut oil, maple syrup, paprika, liquid aminos, onion powder, cayenne pepper, salt, and black pepper in a small saucepan over medium heat and cook for 2 minutes, or until coconut oil is melted and ingredients are incorporated. Pour mixture over oats and seeds, stirring until evenly coated. Whisk egg white until slightly foamy and pour over oats and seeds mixture, stirring until evenly coated. Spread mixture onto prepared baking sheet. Bake for 30 minutes or until golden, stirring once or twice so oats bake evenly. Remove from oven and set aside to cool before serving. Store in an airtight container for up to 1 month.

Ajwain Seeds Called seeds, the seedlike fruit of the herb ajwain (also ajowan) is cultivated in Iran and India. With an aroma reminiscent of thyme or oregano, it is commonly used in masalas, curries, pickle brines, and doughs for naan, rotis, and other breads and pastries. Aleppo pepper Marked by mild fruity undertones, this medium-spiced chili pepper is common in Middle Eastern and Mediterranean cuisines. Its sweet heat and high oil content make it a good substitute for paprika or crushed chili pepper. Butterfly Pea Flower Most often found in the form of an earthy herbal tea, butterfly pea flowers come from a plant in South East Asia and have only recently gained popularity outside of the area to which they are indigenous. The tea made from them is an uncanny shade of blue, and when infused into desserts and beverages, it produces an almost surreal vibrancy. Adding lemon juice (or other acidity) creates an equally impressive royal purple tone. Gomasio A Japanese mixture of toasted sesame seeds and salt, gomasio is a dry seasoning that adds a nutty nuance to vegetables, salads, and rice. Kalonji Also known as Nigella seeds, these tiny black seeds taste like a pungent combination of onion, black pepper, and oregano. Often used in Indian and Middle Eastern cuisines, they are dried and toasted and can lend their unique flavor to a wide variety of foods, including salads, dips, curries, and breads. Li Hing Mui Originating in China and popular in Hawaii, li hing mui (translation: “traveling plum”) is a powder made from salty dried plums. A blend of sweet, sour, and salty, the tart and tangy flavoring is sprinkled on fresh fruit, candy, and popcorn. Red Shiso A member of the mint family, red shiso has a flavor and scent reminiscent of cinnamon and cloves. While eaten raw as a refreshing accent to sushi, sashimi, tempura, or soup, it is most commonly used in the making of pickled plums (umeboshi) for the red hue it imparts.

Over medium heat, stir mixture until liquid is absorbed, 2 to 3 minutes. Transfer to prepared baking sheet and bake for 10 minutes. Remove from oven and set aside to cool. With scissors, snip nori into thin strips. (Alternatively, pulse nori in blender until shredded.) In a small bowl, combine toasted sesame seeds, bonito mixture, nori strips, and, if desired red shiso leaves. Store in an airtight container for up to 1 month. 

Red Szechuan Peppercorn The lemony, floral flavor and slightly numbing properties of these Chinese peppercorns make a bold addition to meat, chicken, eggplant, and noodle dishes. Typically toasted and then ground, they are used in powdered form and added in the final stages of cooking. It is a key element in Chinese fivespice powder, along with star anise, ginger, fennel, clove, and cinnamon. Sumac Native to the Middle East, the deep red berries of the sumac bush are dried, crushed and used to add their lemony tartness to vegetables, lamb, chicken, and fish, or a beautiful pop of color and flavor to salad dressings and dips. Togarashi A spice blend that typically includes red chili pepper, Szechuan peppercorns, ginger, ground orange peel, nori, and various colors of sesame seeds, togarashi is a staple in Japanese cuisine but has also become popular around the world for its heat and nuttiness. For more spicy conversation, listen to writer Jaime Lewis’ 805 Living Eats podcast with Ariane Aumont of Le Picnic catering company at 805living.com. SEPTEMBER 2020 / 805LIVING.COM

Taste FOOD / WINE / DINING OUT

A Feast for the Eyes

PERSONAL CHEF, DESIGNER, BLOGGER, AND PHOTOGRAPHER LYNN MARIE GRAY COMBINES HER AREAS OF EXPERTISE TO CREATE SIMPLE, BEAUTIFUL RECIPES.

By Nancy Ransohoff

hroughout her career, Lynn Marie Gray has used her creative talents to delight the eye and the palate. Over the years, she has worked as an interior and graphic designer, a private chef, a culinary blogger, a food photographer, and a cookbook author. Her website, bijouxs.com (Bijouxs: Little Jewels From the Kitchen), launched in 2010, presents approachable recipes and cooking tips for new and seasoned home cooks. It’s also a feast for the eyes, featuring enticing food styling and photographs by Gray. “I’ve been collecting recipes since I was 16 years old,” says Gray, who now develops her own recipes with an overarching philosophy of keeping it simple. “My recipes require few special skills and very little special equipment.” Her culinary inspiration comes from her travels and her French and Italian family heritage. “I love the flavors and cuisine of the Mediterranean,” she says. Gray just released The Beach House, the third and latest edition in her digital cookbook series. It is available for purchase in print at Barnes & Noble in Ventura and—along with the first two editions in the series, Family & Friends and From the Garden—on Gray’s website in both print and in a digital PDF version that’s readable on smartphones, tablets, and laptops. Here, Gray shares recipes from the books, spotlighting local seafood in Santa Barbara Mussels with Pernod, late-summer bounty in Stuffed Tomatoes with Basil Sauce, and a versatile take on French pizza in Pissaladière Provençal. All showcase what Gray calls, “the everyday beauty of cooking at home.”

PISSALADIÈRE PROVENÇAL For this French take on pizza, Gray uses her Bijouxs 15-minute Pizza Dough or purchases a commercial ready-made dough. She has also used puff pastry for a richer crust, which she says is great for serving this dish in small appetizer bites. She recommends keeping tomato paste in a tube on hand for when you just need a little and using high-quality anchovy fillets, which she says are “worth the splurge.” Serves 4 to 6 3 tablespoons olive oil, divided 2-3 large sweet onions, thinly sliced 1½ teaspoons dried herbes de Provence, plus more as needed Freshly ground black pepper to taste

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1 pound Bijouxs 15-Minute Pizza Dough (recipe follows) or ready-made commercial variety 3 tablespoons tomato paste concentrate 2 ounces anchovy fillets, drained ½ cup Niçoise or kalamata olives 6 cloves garlic, peeled and sliced Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onions and season with herbes de Provence and freshly ground black pepper. Reduce heat and cook, stirring from time to time, until onions are transparent, but not browned, about 20 minutes. Remove from the heat to cool. Preheat oven to 350°F. On a silicone baking mat or another lightly floured surface, roll pizza dough out to a thin

10x14-inch rectangle. Turn up a ½-inch wide border all around the edges. Spread dough with a thin coating of tomato paste. Distribute onion mixture evenly over dough. Arrange anchovy fillets over onions in diagonal rows, approximately 3 inches apart. In between rows of anchovies, alternate olives and garlic slices. Sprinkle lightly with additional herbes de Provence and freshly ground black pepper. Bake on an oiled sheet pan for 30 to 45 minutes, until golden brown and crisp. Cut into slices and serve.

BIJOUXS 15-MINUTE PIZZA DOUGH This pizza dough recipe eliminates the traditional rising time to make it fast and easy. When Gray has time, she lets the >

PissaladiĂ¨re ProvenĂ§al

Taste Food dough double in size before baking, but for pizza that needs to be on the table quickly, the short rest called for here suffices. The dough can be made the night before and refrigerated in a plastic bag. Use this dough to make Pissaladière Provençal by following the rolling, topping, and baking directions in the previous recipe. Alternatively, use this dough to make two 11-inch pizzas: Preheat oven to 500°F. Cut dough in half and roll each half out on a floured board. Brush rolled dough with olive oil, then add toppings. Bake on a pizza stone at 500°F for about 10 minutes or on a metal pizza pan coated with olive oil at 450°F for 15 to 25 minutes, until crust is crisp and toppings are brown and bubbling. Makes about 1 pound 1¾ cups flour, plus more as needed 1 teaspoon salt 1 envelope (2¼ teaspoons) fast-rising yeast ¾ cup hot water Place flour and salt in food processor and process for 10 seconds. Dissolve yeast briefly in very warm (105°F to 115°F) tap water, and with machine running, add water until dough comes together. Add more flour or water if needed to make a smooth dough. Remove dough from processor, shape it into a ball, and let it rest in an oiled bowl covered with plastic wrap for 10 minutes.

Stuffed Tomatoes With Basil Sauce

STUFFED TOMATOES WITH BASIL SAUCE

SANTA BARBARA MUSSELS WITH PERNOD

This dish makes a warming addition to an easygoing luncheon with a sampling of small plates. Gray uses vine-ripened tomatoes that are about 3 inches in diameter. Dish up two stuffed tomatoes per plate for a light lunch or serve them individually as an appetizer or a side. This recipe makes 1 cup of basil pesto sauce. Top extra sauce with olive oil to preserve color and store it in a sealed container in the refrigerator for up to three days. Spread it on fresh bread or toss it with pasta or cooked vegetables.

Fresh mussels are steamed with Pernod, an anise liqueur, and then finished with cream and fines herbes to create this lavish entrée. Keep mussels as they come wrapped from the fish market and store them in the coldest part of the refrigerator. Right before preparing them, soak mussels in a large bowl of ice water for 20 minutes to remove any grit. Scrub the shells with a stiff vegetable brush, and remove the beards (the bristly material sticking out from one side) by pulling them toward the hinge of the shell and outward.

Serves 8 as side dish or 4 as a light lunch BASIL PESTO SAUCE 2 cups fresh basil leaves, lightly packed 1 tablespoon pine nuts 1 small clove garlic Pinch of sea salt ⅓ cup grated Parmigiano Reggiano ¾ cup extra virgin olive oil STUFFED TOMATOES 8 medium tomatoes (about 2½ pounds) 11 ounces fresh goat cheese 1 egg, lightly beaten 2 cloves garlic, minced 3 tablespoons fresh basil, julienned Sea salt and freshly ground black pepper 2 tablespoons extra virgin olive oil, divided To prepare the basil pesto sauce, place basil leaves, pine nuts, garlic, and sea salt in a food processor and process to a paste. Add Parmigiano Reggiano, then drizzle in the olive oil with the machine running; process until smooth. To make the stuffed tomatoes: Preheat oven to 425°F. Slice off the top of each tomato and reserve. Using a spoon, scoop out and discard the tomato cores and seeds. To level tomatoes, cut a thin slice off the bottom of each, as necessary. In a medium bowl, mix together goat cheese, egg, garlic, basil, a healthy pinch each of sea salt and pepper, and 1 tablespoon olive oil. Spoon the mixture into the tomatoes, mounding it slightly, and cover with reserved tomato tops. Place stuffed tomatoes in a baking dish. Drizzle with 1 tablespoon olive oil. Bake for 20 minutes or until tomatoes are soft and browned and the cheese is puffed and melted. Let stand for 10 minutes. To serve, lightly coat a serving platter with pesto sauce and top with stuffed tomatoes. Serve warm or at room temperature.

Serves 4 to 6 1 head garlic 4 tablespoons plus 1 teaspoon olive oil, divided Salt and pepper 2 large shallots, sliced thin ½ teaspoon red pepper flakes 8 ounces dry vermouth 16 ounces Pernod 4 pounds fresh mussels, scrubbed, beards removed 1 cup heavy cream 4 tablespoons unsalted butter 4 tablespoons fresh parsley, chopped 2 tablespoons fresh tarragon, chopped 2 tablespoons fresh chives, chopped 2 tablespoons fresh chervil, chopped To roast garlic, preheat oven to 375°F. Slice off top of garlic head to reveal cloves. Place cut-side up on a double sheet of foil, drizzle with 1 teaspoon olive oil, sprinkle lightly with salt and pepper, and seal in foil. Bake for 45 minutes. Remove garlic head from foil and, when cool enough to handle, squeeze gently to express softened garlic cloves; mash cloves with a fork and reserve. Place 4 tablespoons olive oil in a large pot over medium heat. Add sliced shallots and sauté until tender, about 2 minutes. Add reserved roasted garlic and red pepper flakes, and sauté for 1 to 2 minutes more until fragrant. Add vermouth and Pernod to pan and cook over high heat until reduced slightly. Add cleaned mussels. Toss with liquid, cover, and cook over high heat for 2 to 3 minutes, or until shells open. Using a slotted spoon, transfer mussels to a large bowl and set aside. Discard any that did not open. Add cream to pot with cooking liquid and simmer over medium-high heat until reduced by half. Return mussels to pot. Add butter and fresh herbs, and toss to combine. Serve mussels and broth in large bowls with hot toasted baguette to soak up the creamy broth. ·

Photographs reprinted and recipes adapted with permission from bijouxs.com and Bijouxs, Little Jewels from the Kitchen, No. 3 The Beach House by Lynn Marie Gray.

Santa Barbara Mussels With Pernod

Taste Wine By Alex Ward

The Unusual Suspects

ome wine drinkers are creatures of habit. Many have a tendency to latch onto a selection of well-vetted varietals, seldom straying from their time-tested favorites. But venturing beyond cork comfort zones and taking the courageous step of declaring “not today, rosé” can lead to deeply rewarding results. And throughout the Central Coast, winemakers are producing lesser-known varietals that may well lead wine-lovers to shake up their routines, diversify their wine racks, and provide their taste buds with a well-deserved change of pace. Though their names may be unfamiliar, these under-the-radar wines have flavors that are imminently approachable and fully deserving of a spot in regular rotation. >

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LESSER-KNOWN VARIETALS BROADEN THE HORIZON.

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

SANTA BARBARA URBAN WINE TRAIL

SUMMERLAND WINERY

FREQUENCY WINE COMPANY

MARGERUM WINE COMPANY

A dog-friendly boutique winery dedicated to producing fine wines from California's Central Coast. Join us in our tasting room nestled just blocks from the beach in the charming town of Summerland, California. summerlandwine.com 2330 Lillie Ave. 805-565-9463

Visit our modern furnished tasting room in the Historic Presidio Neighborhood, offering critically acclaimed wines. Bottlings focus on single vineyard selections, expressing world class Santa Barbara County terrior. frequencywines.com 831 Santa Barbara St. 805-770-3069

Come taste Margerum and Barden’s selection of Rhône and Burgundian-style wines on our lovely outdoor patio. Open daily. margerumwines.com 19 East Mason St. 805-845-8435

JAMIE SLONE WINES

SANTA BARBARA

Winner of Santa Barbara NewsPress Readers Choice Poll as BEST Winery and BEST Tasting Room! 42 socially spaced seats, outside on our café-style patio. Open daily for wine-tasting flights. Reservations suggested on weekends. jamieslonewines.com 23 E. De La Guerra St. 805-560-6555

WINE COLLECTIVE

& JIM CLENDENEN WINE LIBRARY

A diverse group of some of the finest wines from Santa Barbara County in a shared tasting-room experience. Enjoy a tasting, glass, or bottle on our patio in the center of the Funk Zone. santabarbarawinecollective.com 131 Anacapa St. 805-456-2700

Renowned for classic Chardonnays and Pinot Noirs since 1982, the winery is still cutting edge. Other projects of passion featuring out-ofthe-ordinary varietals are available. More than 150 wines to choose from! Open daily for tasting & sales. aubonclimat.com 813 Anacapa St., Suite 5B 805-963-7999

AU BON CLIMAT WINERY

Taste Wine

Albariño

Originating in the northern coast of Spain, the albariño grape is known for its subtle salinity and notably high levels of acidity. Herzog 2018 Albariño, “Special Reserve,” Edna Valley ($38, herzogwine. com) is a fantastic example of the Galician varietal, showing notes of honeysuckle and tropical fruit followed by a zippy citrus finish. Relatively small and thick-skinned, the albariño grape is notoriously difficult to produce, but Herzog has clearly found success growing this small-lot white wine in the temperate climate of San Luis Obispo’s Edna Valley. Deliciously light and refreshing, Herzog’s albariño can be easily drunk on its own, but pairs well with grilled white fish, soft cheese, or perhaps most appropriately, a platter of Spanish tapas.

Gamay Noir

Most closely associated with the Beaujolais region of France, gamay noir grapes engender wine that is light, fruity, and food-friendly. Lo-Fi’s 2019 Gamay Noir, Santa Barbara County ($25, lofi-wines.com) is a beautifully accessible bottle, with clear notes of fresh cherry and strawberry. Hand-harvested and organically grown in Santa Barbara County’s Clos Mullet vineyard, this is a clean-drinking red that’s relatively low in tannin and alcohol. Serve it slightly chilled with a board of Gruyère, chèvre, and dried fruit for a perfect warm-weather picnic.

Primitivo

Primitivo is a dark-skinned grape from Italy’s southern region of Puglia, characterized by bold tannins, intense flavors, and rich color. Santa Barbara Winery 2016 Primitivo, Santa Ynez Valley

($28, sbwinery.com) pours a deep, opaque purple with aromas of bramble fruit and dark plum accompanied by prominent tastes of balsamic vinegar and bitter dark chocolate. Grown in Santa Ynez Valley’s Joughin Vineyard, this is a full‑bodied, chewy red that holds up to hearty 88

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tomato sauces, stewed peppers, and cured meats. At 14.9 percent alcohol by volume, it’s a wine meant to be slowly savored as part of a long, decadent dinner.

Gewürtzraminer

Gewürtzraminer grapes are about as difficult to find on the Central Coast as they are to pronounce. Most commonly grown in Alsace, along the border of France and Germany, the fruit has found its home in the 805 area at winemaker Karen Steinwachs’s Seagrape Cellars. Her 2017 Gewürtzraminer, Santa Barbara County ($32, seagrapecellars.com) shows none of the cloying perfume and sugariness often found in massmarket versions of this varietal. Instead, Seagrape’s Gewürtz drinks bone-dry with delightfully floral aromatics and focused notes of lychee, lime, and stone fruit on the palate. The wine’s crisp dryness makes it particularly well-suited for pairing with Thai food, as it allows the cuisine’s spice and sweetness to shine in equal measure.

Trousseau

First grown in the Jura area of eastern France, trousseau grapes typically produce dark-colored wines with rich autumnal bouquets evocative of the forest floor. Stolpman 2019 Combe Trousseau, Ballard Canyon ($30, stolpmanvineyards.com), tends to be quite a bit lighter with a bright-ruby hue and wonderfully fresh flavors of raspberry and fruit punch. Light-bodied and tremendously juicy, Stolpman’s offering is surprisingly well-structured with a firm tannic grip and a pleasing acidity that will keep sippers reaching for more. Made almost exclusively with free-run wine and bottled without sulfur or other additions, the Combe Trousseau is clean, natural, and an absolute standout. This is a dangerously drinkable and versatile red that pairs nicely with a broad spectrum of dishes, including roasted chicken, fatty salmon, and grilled steak. 

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

SANTA YNEZ VALLEY

GRIMM’S BLUFF

FOLDED HILLS

WINERY • RANCH • FARMSTEAD

Grimm’s Bluff is a certified Biodynamic farm in Happy Canyon. We specialize in Bordeaux varieties that have been planted to virgin soils using ancient methods and without the use of chemicals. Our wines are honest, distinct, and classic.

At Folded Hills we have serious standards when it comes to our wine, while never taking ourselves too seriously. Visit our Estate Tasting Room or book a private tour of our beautiful ranch and vineyards.

grimmsbluff.com 2445 Alamo Pintado Ave., Suite 102 805-691-9065

foldedhills.com 2323 Old Coast Hwy. 805-694-8086

LIQUID FARM Founded in 2009, Liquid Farm aims to make wines of TYPICITY: the degree to which a wine reflects its varietal origins. Liquid Farm is best known for its impeccably balanced Chardonnays, Pinot Noirs, and Rosé. liquidfarm.com 2445 Alamo Pintado Ave., Suite 101 805-697-7859

ALMA ROSA WINERY

SAMSARA WINE CO.

BIEN NACIDO

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. Our wines are layered, vibrant, and balanced, reflecting the special terroir of the Sta. Rita Hills. Open Daily.

Come experience our limited releases of Pinot Noir, Syrah, Grenache, and Chardonnay from carefully selected micro-sites within the Santa Rita Hills. We have two tasting rooms, one at our winery in Goleta, the other in Los Olivos.

& SOLOMON HILLS ESTATES

almarosawinery.com 181C Industrial Way 805-691-9395

samsarawine.com 2446 Alamo Pintado Ave. 805-688-8689

Enjoy Winemaker Anthony Avila’s award-winning wines and explore the new grab-and-go food menu on our extended patio. To make a reservation, call or visit our Yelp page. Open 11 a.m. to 5 p.m. daily. Masks required. biennacidoestate.com 2963 Grand Ave. 805-318-6640

Taste Dining Out By Nancy Ransohoff

Onward and Outward his is the time, pandemic or not, to extend the pleasures of alfresco dining, thanks to golden late-summer and early-fall evenings that invite lingering around the sunset hour with shared food and drink. For chef Christopher Rayman, it’s also the time for restarting—and reinventing—one of his culinary passions. Rayman is known for his Sproutcraft (sproutcraftcreamery.com) artisanal nut-based cheeses, which he handcrafts, along with other small-batch, organic vegan food products, in his commercial kitchen in the Beacon Coffee space in Ojai. Last year, Rayman and his partner, Amber Lee, launched a series of monthly dinners to share their devotion to plant-based cuisine and to inspire community and connection. Their last dinner was in June, and after a pandemic pause, they set the next for September 26. “We wanted to welcome the autumn equinox while also celebrating the one-year anniversary of starting our dinners,” says Lee. Each of the Sproutcraft dinners has a theme, and many honor the transition of the seasons. Though the locally sourced menus differ, Rayman’s food is always beautiful, and the special meals have garnered a following. “Once COVID-19 happened and we had to shift,” says Rayman, “people were asking, ‘When are you bringing the dinners back?’ People have been extremely supportive in aligning with plant-based and organic food, being close to nature, and knowing where the ingredients come from.” In the past, Sproutcraft gatherings have been held at Beacon Coffee in Ojai, where diners sat at large communal tables. In order to comply with today’s health regulations, the September dinner takes place outdoors (the address is provided upon confirmed reservation) and is limited to 20 ticketed reserved seats. “We’ll have as many tables as needed, mapped out precisely to honor distancing,” says Lee, “with all current guidelines and protocols observed.” Dinners are prix fixe and prices vary with each menu. The all-organic menu usually comes together the week of the dinner and centers around what is freshest and available at nearby farms, such as Ojai Valley’s Earthtrine Farm. “It’s multiple courses of plant magic,” says Lee, “and the menu always includes a Sproutcraft cheeseboard and seasonal dessert.” The dinners represent a pivot for Rayman, whose 18 years in the culinary world have been spent mostly in

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At Sproutcraft’s monthly prix fixe dinners, chef Christopher Rayman’s organic plant-based dishes, such as the salad course (above), are driven by seasonal pickings from local farms.

restaurants, including three years sharing the kitchen with chef Greg Arnold at vegan restaurant Mesa Verde in Santa Barbara. While working as a chef in the plantbased fine-dining world, he experimented and eventually found methods that work well for making high-quality vegan cheeses for his menus. He later transitioned to developing private, intimate pop-up dinners—including several at Mosto Crudo (now closed) in Santa Barbara— that became known for their creative plant-based dishes presented with elegance and style.

KATE BERRY

SPROUTCRAFT BRINGS BACK A FAVORITE ORGANIC DINNER SERIES UNDER THE SEPTEMBER SKY.

The “multiple courses of plant magic,” as Amber Lee (left) calls them, include a cheese course (above, left) showcasing Rayman’s nut cheeses and end on a sweet note with, perhaps (above, right), a piece of cake and a fruit-based confection. Tables and place settings (right) pay homage to nature. Fresh herbs (below) and fermented foods (below, right) are prevailing ingredients. Rayman (bottom) arranges each plate with an artful eye.

“It’s been awesome to be able to transition out of restaurants, do these intimate dinners, and build a brand with our products,” says Rayman. “People have had my cheeses and don’t know I have this culinary path.” The rural outdoor setting for the September dinner is sure to enhance the meal. “Gathered outside at golden hour, we’ll have a view of the Topatopa Mountains and the pink moment, with a donkey and horses as our neighbors,” says Lee. DJ Carlos Niño will provide ambient music for the evening. “We always try to have an educational aspect, too,” says Lee. The September dinner will include tables, benches, and cheeseboards created by woodcraft artist Joshua Mariani, whose Ojai Oaks pieces are handcrafted from fallen wood and reclaimed timber from the Ojai Valley. “It’s another way to be in great relationship with nature,” says Lee. “It’s all about being true to the land and creating food from the heart,” says Rayman. “And everyone is so excited and grateful to be out.”  Especially during these unusual times, please support local restaurants, bars, and food providers in any way that you can, with takeout, delivery, gift-card purchases, and outdoor dining options. SEPTEMBER 2020 / 805LIVING.COM

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.

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

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.

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

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

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

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.

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 wood-fired cooking techniques. The recently remodeled Onyx boasts a new menu by chef de cuisine Masa Shimakawa. With a spotlight on bright, fresh nigiri sushi and sashimi, the menu includes specialty rolls like the Hayabusa, with yellowtail, shrimp, asparagus, avocado, and creamy ponzu. The American Wagyu beef skirt steak is also a highlight on the well-rounded menu. Prosperous Penny is a sophisticated, comfortable social watering hole pouring inventive cocktails, aged bourbons and whiskeys, and rare spirits. Fernandez provides accompaniments in a seasonally driven 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 wood-fired cheeseburger bites offered with cocktails, draft beers, and wines by the glass.

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 diamondpane 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 Prohibition-themed 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 Michelin-starred eateries Restaurant Guy Savoy and Joël Robuchon in Las Vegas and La Fontaine de Mars in France. Following dishes like steak tartare, escargot in puff pastry, steak frites, dayboat scallops, beef cheek Bourguignon, and Le Burger, it’s easy to say oui to crème brûlée or profiteroles for a very French ending.

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.

Where to Eat Now 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.

It’s hip to be square at the new Noemi Pizza Romana (noemipizza. com) in Santa Barbara, where Roman-style pizza is served in traditional square pieces. Owned by Kevin Ricks and Aymiee Lee, the eatery is open for lunch and dinner patio dining and takeout. A 96hour dough-fermentation process makes for a light and crispy crust. Try it in whole pizzas, by the slice, and take-and-bake options. Also find calzone, salads, panini, local craft beers, and Italian wines. 94

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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 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.

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 are also offered. Malibu Farm at Miramar, the first California resort outpost of Helene Henderson’s

well-regarded farm-to-table restaurant, offers breakfast, lunch, dinner, and weekend brunch in a refined yet relaxed setting. Standout dishes include mini Swedish crepe-style pancakes for breakfast, coconut and avocado striped bass ceviche for lunch, and crispy baked whole fish tacos for dinner. Beverages on the menu range from juices to specialty cocktails. At dinner, guests can dine familystyle with shared plates such as a roasted Rocky Canyon half chicken.

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.

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.

Longtime catering company Events by Rincon has launched Rincon Beach Bar (eventsbyrincon.com) on Santa Claus Lane in Carpinteria, offering 100 percent outdoor restaurant dining with social distancing and contactless ordering and payment. The all-day menu includes Nashvillestyle hot chicken on a house-made biscuit, pork belly bao, and tacos on house-made tortillas. Also look for dinner specials, Sunday brunch, and happy hour Wednesdays, Thursdays, and Sundays from 4 p.m. to 6 p.m. Reservations for 6 p.m. or later are for the evening, so bring cards or board games and relax.

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.

ESTABLISHED IN 1993 • LICENSE #764241

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

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. SEPTEMBER 2020 / 805LIVING.COM

PROMOTION

Where to Eat Now

805 Living created The Big Boost to help hungry and grateful locals support their favorite restaurants as these financially challenging times continue. All of the restaurant ads on the following pages, as well as additional digital marketing support, were paid for by the bighearted individuals and businesses named below. We pitched in by offering a discounted rate. On behalf of the adopted restaurants and from all of us at 805 Living, a huge, heartfelt thanks goes out to those whose generosity is paying it forward so we all can keep dining out and ordering in.

Montecito Bank & Trust, Westlake Village, Camarillo, Ventura, Carpinteria, Santa Barbara, Goleta, Solvang; montecito.bank Brothers Restaurant at the Red Barn, Santa Ynez, brothersredbarn.com

Beyond Aesthetics, Camarillo, seewhatsbeyond.com Braxton’s Kitchen, Camarillo, braxtons-kitchen.com

Sigi Ulbrich and Pam Moran, Sigi & Pam Fine Homes Division, Berkshire Hathaway HomeServices California Realty, sigiandpam.com Rustico Ristorante Italiano, Westlake Village, rustico-restaurant.com

Rincon Brewery, Ventura, Carpinteria, Santa Barbara; rinconbrewery.com Isabelle Muller-Gupta, Berkshire Hathaway California Realty, isabellehomes.com

Tileco, Ventura, Santa Barbara, Santa Maria, and San Luis Obispo; tilecodist.com

Chocolatine French Café, Thousand Oaks, chocolatinefrenchcafe.com

Brass Bear Brewing & Bistro, Santa Barbara, brassbearbrewing.com Creekside Restaurant & Bar, Santa Barbara, thecreeksidesb.com

Mike McMaster, Wilshire Media Systems, Westlake Village, wilshirehe.com

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.

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

Casa Nostra, Westlake Village, casanostrala.com Renee M. Fairbanks, CFLS, Law Office of Renee M. Fairbanks, reneemfairbanks.com Jill’s Place Restaurant, Santa Barbara, jillsplacesb.com

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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.

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

Mesa Burger, Goleta, Santa Barbara, Montecito; mesaburger.com

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

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

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

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

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

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.

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.”

UPDATE THE BLUE OWL AT CANON PERDIDO 5 W. Canon Perdido Santa Barbara, 805-705-0991 theblueowlsb.com Asian-American; Entrées $9–$13

Late-Night Menu East meets West at this popular lunch-and-dinner spot, where a banh mi sandwich with oyster-chili mayo is on the menu along with a Thai basil cheeseburger infused with green curry and topped with an egg. The café also offers a fried-rice bar with kimchi, pork, and poached eggs among the optional add-ons (vegan and gluten-free versions are available). Beverages include house-made herbed lemonade and local beer and wines on tap. The Blue Owl really lives up to its name on Fridays and Saturdays, when an everchanging late-night menu of munchies-slaying dishes greets diners from 9 p.m. to 2:30 a.m.

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.

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.

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

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

Located in the Kimpton Canary Hotel, the restaurant has its own entrance at Chapala and Carrillo streets. The vibe in the dining room is sophisticated but comfortable, words that also describe the locally sourced menu by executive chef Peter Cham, a Santa Barbara native. Creative starters, flatbread, salads, and entrées change with the seasons for lunch, dinner, and weekend brunch. The latter, served from 8 a.m. to 2:30 p.m. on Saturdays and Sundays, even has its own cocktail menu. The daily specials menu offers buttermilk fried chicken on Tuesdays and cioppino every Thursday. Happy hour from 4 p.m. to 7 p.m. on Mondays through Fridays includes drinks starting at $5 and snacks starting at $3. Go ahead and splurge on the $8 harissa buffalo wings, served with pickled celery and crumbled Point Reyes blue cheese.

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

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

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’tmiss 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.

Escape to the Malibu Beach Inn (malibubeachinn.com) for a new private-dining-suite experience that includes a specially curated tasting menu for two on a private oceanfront terrace and an overnight stay. Enjoy a customized menu with optional wine pairings and handcrafted cocktails by mixologist Josh Curtis, all served according to current health guidelines. Rates vary, starting at $995 for two guests and based on availability. Reservations are required 72 hours in advance. Ocean breezes are included. 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.

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

To find this destination restaurant on Buellton’s aptly named Industrial Way, drive past the Central Coast Water Authority office and look for a building painted with a mural of floating sausages, carrots, and wine glasses. Inside, you’ll find imported cheeses, housecured meats, and locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu is noted on pull-down rolls of butcher paper behind the order counter. Wood-fired pizzas can be simple (rosemary with Parmesan) or adventurous SEPTEMBER 2020 / 805LIVING.COM

Where to Eat Now

Offering takeout and free delivery on orders of $50 or more.

(crispy pig’s ear salad with sriracha and an egg on top). Offerings from the Not Pizza section of the menu include chicken liver with guanciale, while the sandwich list offers selections like the Next Level BLT and a beef-tongue pastrami Reuben. Clipboard specials often feature a must-have oyster-uni-avocado combo. Local wine and beer options are on tap. Located two doors down, The Grand Room is available for large private parties and is the setting for monthly chef dinners. Tickets go fast. Next door to the Grand Room is the new Here to Go, offering grab-and-go items like premade and hot sandwiches, salads, cheese and charcuterie plates, and pizzas. Also find house-cured meats, kimchi, dressings, hot sauces and salsas, fresh fish, meats, and baked goods.

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

Hours Dinner Nightly: 4:30-10pm Lunch, Monday-Friday: 11:30am-2pm

818-889-0191

PHOTO BY BLAKE BRONSTAD

1125 Lindero Canyon Road, Suite A1 Westlake Village, CA 91362

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.

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

Brass Bear Brewing & Bistro 805.770.7651 brassbearbrewing.com 28 Anacapa, Unit E Funk Zone, Santa Barbara 98

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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.

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.

A new location of the popular Montecito restaurant Lucky’s (luckysmalibu.com) is slated to open this month at the Malibu Country Mart. Part of The Montesano Group of eateries founded by Gene Montesano of Lucky Brand fame, Lucky’s glams up the classic American steakhouse while keeping it warm and friendly. Chef Michael Rosen oversees a menu that spotlights USDA prime steaks and fresh seafood for lunch, dinner, and weekend brunch. The extensive wine and cocktail lists don’t disappoint.

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

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

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.

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.

UPDATE PARADISE CAFÉ 702 Anacapa Street Santa Barbara, 805-962-4416 paradisecafe.com New American; Entrées $15–$35 Great Patio

Founded in 1983, the longtime locals’ favorite Paradise Café is now helmed by the Acme Hospitality team, offering lunch and dinner daily. Local ingredients inform the evolving seasonal menu, which includes the signature oak-grilled Paradise Burger. Also look for hearty salads and dishes featuring fried chicken, beef, and fresh fish. Housed in a 100-year-old building, the eatery boasts a brick and wood dining room, a shaded patio, and for a special taste of paradise, a charming separate bar with original murals.

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

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

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

SADDLE PEAK LODGE 419 Cold Canyon Road Calabasas, 818-222-3888 saddlepeaklodge.com New American Small Plates $15–$23; Entrées $36–$58; Chef’s Tasting Menu $145 for nine courses Romantic, Sunday Brunch

Chairs woven from willow branches and game trophies hanging high on walls made of stone and wood speak to the rustic nature of this multistory restaurant nestled in the hills of Malibu. Executive chef Adam Horton is back and over-seeing menus that are both elegant

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Where to Eat Now and stick-to-your-ribs: Small-plate options include Peruvian marinated quail, while composed entrées include seabass with house-made pasta and New Zealand lamb rack with smoked miso potatoes. The Chef’s Game Trio offers a diner’s choice of emu, elk, or buffalo with sides. On Mondays through Wednesdays, the three-course Supper Menu is $39 per person. The outdoor patio is a spectacular place for brunch.

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

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

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

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

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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

805-990-7524 bruceprotennis@yahoo.com Lindero Country Club 5719 Lake Lindero Dr., Agoura Hills

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Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s and Bucatini 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 white 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.

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

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

UPDATE WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 winecask.com Wine Country Cuisine Entrées $28–$42; Chef’s tasting menu $75 for five courses, $95 for eight courses

Romantic Founded in 1981, the Wine Cask is pleasing palates with executive chef Jeremy Van Kralingen, a native of Hilo, Hawaii, in the kitchen. Local ingredients still inform dishes at every turn, especially in the tasting menus that feature Santa Barbara County labels in the optional wine pairings. The regular dinner menu includes Santa Barbara Channel sea bass with gremolata, duck confit with farro and strawberry sofrito, and pan-roasted rib eye with umami potatoes. Desserts echo the elegant simplicity of the restaurant: Bread pudding with bourbon-salted caramel sauce is a traditional standout, joined by newer options like lemon meringue ice-cream tart and a Nutella cheesecake with pretzel brittle. California wines are the focus of the international 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

Decker Kitchen (deckerkitchen.com) in Westlake Village recently welcomed talented mixologist Paul Jones to its team. Jones (formerly at Oak & Iron in Thousand Oaks) is known for his garden-to-glass craft cocktails and scratch-made infusions and syrups. Sip a tiki drink on the patio and nibble small bites Thursdays through Saturdays, when the eatery stays open until midnight. New cocktails are featured weekly and hard-to-find wines are offered at discounted prices.

well-crafted classics such as traditional bouillabaisse, lobster bisque, escargots persillade, steak au poivre, double truffle pommes frites, along with plats du jour. Also look for grilled fresh fish, steaks, chops, chicken, pastas, and risotto. This is 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.

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 chickenand waffle bites that come with a tangy surprise: Tabasco-braised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun (options include gluten-free buns and plantbased Impossible Burger patties). Crispy tacos, salads, and flatbread pizzas are also available. Seating is first-come, first-served at the copper bar.

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.

LOUISIANA SEAFOOD HOUSE BY EMC 511 Town Center Drive, Space 3015 Oxnard, 805-278-4997 emcseafood.com Cajun; Entrées $15–$22; Seafood Boil is market price The Big Easy comes to Oxnard with the brandnew menu at this stylish eatery serving lunch and dinner daily in The Collection at RiverPark. Created by NOLA-raised wife-and-husband chefs Aliza and Guy DuPlantie, old-school New Orleans dishes such as jambalaya, gumbo, shrimp Creole, house-made sausages, and blackened catfish are the real deal. French bread for authentic po’boys comes from Leidenheimer Baking Company in New Orleans, and crawfish is flown in seasonally. Patio seating is available. Happy hour takes place Mondays through Fridays from 2 p.m. to 6 p.m.

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

OPEN DAILY

Serving lunch, dinner, and curbside takeout. 805-688-4142 brothersredbarn.com 3539 Sagunto Street Santa Ynez, CA 93460

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,

805-495-0053 casanostrala.com A hidden gem with Al fresco dining on the patio. Open for dinner nightly, starting at 5pm. 717 Lakefield Rd., #H Westlake Village, CA 91361 SEPTEMBER 2020 / 805LIVING.COM

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Where to Eat Now 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

805.963.0378 | jillsplacesb.com MONDAY - FRIDAY LUNCH 11AM TO 3PM HAPPY HOUR 4:30PM TO 6:00PM SATURDAY BRUNCH/LUNCH 8AM TO 2PM DINNER DAILY FROM 5PM CLOSED SUNDAY

632 Santa Barbara Street Santa Barbara, CA 93103

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

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

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

Fun, Fun, Fun

Look to these eateries for festive food, an upbeat atmosphere, and a good time.

rinconbrewery.com 805.896.1149 Locations in Carpinteria, Ventura and newly opened in Santa Barbara’s Funk Zone. Platinum-level Ocean-Friendly Restaurant certified with Surfrider Foundation. 102

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ANDRIA’S SEAFOOD RESTAURANT & MARKET 1449 Spinnaker Drive Ventura, 805-654-0546 andriasseafood.com Seafood; Entrées $8–$24 Kid-Friendly

No visit to Ventura Harbor—or to Ventura, period—is complete without a stop at Andria’s, a locals’ favorite since 1982. On weekends, the fast-moving line to order can stretch out onto the restaurant’s front patio. Additional seating includes indoor dining rooms decorated with vintage photos and fishing gear, and a protected patio with a view of the docks. Charbroiled fresh catch of the day dinners come with rice pilaf, bread, and a choice of salads. Some items are available in stir-fry dishes. But deep-fried is the preferred method of preparation for everything from onion rings (served in a towering stack) to halibut and chips, oysters and chips, popcorn

shrimp and chips, and, well, you get the idea. The atmosphere is beach casual: Orders are called out by number when ready, and it’s up to diners to gather utensils, tartar sauce, and other fixin’s from a counter near the kitchen. Beer and wine are available. An on-site fish market is open daily.

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

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 PokeCeviche, specializing in build-your-own Hawaiian poke bowls and chefcurated Latin American ceviche. Seoul Sausage Kitchen, the season-three winner of Food Network’s The Great Food Truck Race, offers an updated take on Korean barbecue. The craft-beer 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.

Little Dom’s Seafood (ldseafood.com) opened recently in Carpinteria in the former Sly’s space. Currently serving dinner via takeout and outdoor seating by reservation, the eatery is the latest culinary venture from Los Angeles restaurateur Warner Ebbink and executive chef Brandon Boudet. Local seafood, hot-from-the-wood-burning-oven pizza, and Italian classics lead the way on a menu that includes chilled Creole boiled shrimp, Santa Barbara live uni, fresh handmade pastas such as tonnarelli cacio e pepe, and chicken Parmesan.

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.

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

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

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

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

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

A fan favorite since its star turn in the 2004 movie Sideways, Hitching Post II radiates a western-style

steak-house feel with down-home service and hearty portions of Santa Maria–style barbecue. In addition to oak-grilled steaks, the menu features ribs, quail, turkey, duck, and seafood. Sip from the Wine Spectator award-winning wine list that includes a selection of Hitching Post labels.

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

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

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

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

OLIO PIZZERIA 11 W. Victoria St., Suite 21 Santa Barbara, 805-899-2699 oliocucina.com Italian Small and Shared Plates $5–$19; Entrées $15–$21 This combination Italian pizzeria and enoteca is brought to you by the owners of Olio e Limone Ristorante, the more formal eatery located next door. The Victoria Court setting includes a long bar with a peekaboo view of the pizza oven, plus small tables. Menu offerings include chicken, fish, and beef entrées, as well as pasta, antipasti, salads, cured meats, cheeses, vegetables, and house-made dolci. The pizzas, with thin, chewy crusts, are individually sized and topped with excellent ingredients—sautéed rapini, spicy salami, cremini mushrooms, and black truffles among them. Lunch or brunch is served daily from 11:30 a.m. to 3:30 p.m. and the dinner menu is available daily from 11:30 a.m. until 10 p.m. Wines from California and Italy are available by the glass, carafe, half liter, and bottle.

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. 

French Café & Pastry Shop

COFFEE • BREAKFAST • LUNCH CHOCOLATES • PASTRIES

Monday - Saturday

8:30AM - 3:00PM Sunday

8:30AM - 1:00PM Phone

805.557.0561

chocolatinefrenchcafe.com 2955 E THOUSAND OAKS BLVD. THOUSAND OAKS, CALIFORNIA

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CREATE MORE POSSIBILITIES

Get up to $1,700

rebate with purchase of select KitchenAid brand appliances*. Valid until Dec. 31, 2020 *One model per appliance type. Applicable to qualifying packages only. See store for details.

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

www.wdcappliances.com www.wdcappliances.com

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