805 Living June 2022 by 805 Living

J U N E 2022

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FRONT, LEFT: Duncan Hizzey: Financial Advisor; Seth Haye: Managing Director-Wealth Management, Financial Advisor; FRONT,Associate LEFT: Duncan Hizzey: Financial Advisor; Seth Haye: Managing Director-Wealth Management, Financial Advisor; Katie Arnold: Vice President, Financial Advisor; BACK, LEFT: Griselda Hernandez: Registered Associate; Stephanie Hartmire: KatieManagement Arnold: Associate Vice Elisa President, Financial Advisor; Clint BACK,Spivey: LEFT: Consulting Griselda Hernandez: Registered Associate; Hartmire: Wealth Associate; Decker: Vice President; Group Analyst; Jessica Hudson: Stephanie Client Service Associate Wealth Management Associate; Elisa Decker: Vice President; Clint Spivey: Consulting Group Analyst; Jessica Hudson: Client Service Associate

T The he O O kkss G Group roup Forbes Best-In-State Wealth Advisors 2021—Seth Haye Forbes Best-In-State Wealth Advisors 2021—Seth Haye Barron’s Top 1,200 Financial Advisors: State-by-State 2021—Seth Haye Barron’s Top 1,200 Financial Advisors: State-by-State 2021—Seth Haye

WEALTH WEALTH MANAGEMENT MANAGEMENT FOR FOR HIGH-NET-WORTH HIGH-NET-WORTH FAMILIES FAMILIES 805-494-0215 · 100 N. Westlake Blvd., Suite 200, Westlake Village, CA 91362 805-494-0215 · 100 N. Westlake Blvd., Suite 200, Westlake Village, CA 91362 Source: Forbes.com (February, 2021). Forbes Best-in-State Wealth Advisors ranking was developed by SHOOK Research and is based on in-person, virtual and telephone due diligence meetings to evaluate each advisor qualitatively, a majorBest-in-State component of a ranking algorithm thatwas includes: clientbyretention, industryand experience, of compliance records, firm nominations; Source: Forbes.com (February, 2021). Forbes Wealth Advisors ranking developed SHOOK Research is basedreview on in-person, virtual and telephone due diligenceand meetings quantitative criteria, including: assets aunder revenuealgorithm generatedthat for includes: their firms. Investment performance is not a criterion client records, objectives and risk tolerances to evaluate each advisor qualitatively, majormanagement component ofand a ranking client retention, industry experience, review because of compliance firm nominations; andvary, and advisors rarely have audited performance reports. Rankings arerevenue based on the opinions of SHOOK and are notisindicative of future performance or representative of any one vary, client’s quantitative criteria, including: assets under management and generated for their firms. Research, InvestmentLLC performance not a criterion because client objectives and risk tolerances and experience. Neither Smith reports. Barney LLC nor itsare Financial or Private WealthResearch, Advisors pay feeare to Forbes or SHOOK Research in exchange for the ranking.ofForany more advisors rarely haveMorgan auditedStanley performance Rankings based Advisors on the opinions of SHOOK LLC aand not indicative of future performance or representative one client’s information,Neither see www.SHOOKresearch.com. experience. Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pay a fee to Forbes or SHOOK Research in exchange for the ranking. For more information, see www.SHOOKresearch.com. Source: Barrons.com (March 2021). Top 1,200 Financial Advisors: State-by-State as identified by Barron’s magazine, using quantitative and qualitative criteria and selected from a pool of over 4,000 nominations. the Top 1,200 Financial Advisors have a minimum of sevenby years of financial services Qualitative factorscriteria include, butselected are not from limited to, compliance Source: Barrons.comAdvisors (March in 2021). Advisors:list State-by-State as identified Barron’s magazine, usingexperience. quantitative and qualitative and a pool of over recordnominations. and philanthropic work. Investment is not alist criterion. ratingofmay not years be representative of any one client’s experience is notinclude, indicative future 4,000 Advisors in the Top 1,200performance Financial Advisors have a The minimum seven of financial services experience. Qualitativeand factors but of arethe notfinancial limited advisor’s to, compliance performance. Neither Morgan Smithperformance Barney LLC nor its aFinancial or Private Advisors pays a feeone to Barron’s in exchangeand foristhe Barron’s is afinancial registered trademark record and philanthropic work.Stanley Investment is not criterion.Advisors The rating may notWealth be representative of any client’s experience notrating. indicative of the advisor’s futureof Dow Jones & Company, L.P. All Stanley rights reserved. performance. Neither Morgan Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pays a fee to Barron’s in exchange for the rating. Barron’s is a registered trademark of Dow Jones & Company, L.P. All rights reserved. Morgan Stanley Smith Barney LLC. Member SIPC. CRC 4145156 01/22 Morgan Stanley Smith Barney LLC. Member SIPC. CRC 4145156 01/22

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Contents

Features 68

TRENDS IN COCKTAIL LAND Discover the latest creations and innovations from Central Coast distillers, bar owners, and mixologists. By Jaime Lewis

Craft brews shake up the can with great designs.

These local distillers never search too far for inspiration— or ingredients.

BEER LABEL BONANZA By Joan Tapper

SPIRIT GUIDES

By Anthony Head

Midnight in Morocco is served at the Djinn Library Bar at Hotel Californian in Santa Barbara, which now hosts a monthly late night event called Howl. Turn to page 68 for more news about the local cocktail scene. JUNE 2022 / 805LIVING.COM

COURTESY OF HOTEL CALIFORNIAN

JUNE 2022 • THE DRINKS ISSUE

Luxury Living

Bespoke furnishings customized for you.

TSG Interior Design loves the creative process, collaborating with clients and coordinating

The Sofa Guy and its TSG interior design team design and build custom furniture (pictured above) and source unique pieces including lighting, rugs, and accessories to deliver the ultimate living spaces.

many of the little details one never thought existed. We believe the “sofa” is the heart of a room, and we put our heart into everything we do. Make an appointment to visit us soon. We’ll keep the candy bowl full.

“Start with a Sofa ...end with a room”

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Contents JUNE 2022 • THE DRINKS ISSUE

44 92

62 Departments On the Books 62 Ocean Inspiration

Two authors ask, “Do you paddle in after a wipeout or paddle back out?”

of the 805

By Nancy Ransohoff and Erin Rottman

By Joan Tapper

Finds 39 Martini Revival

Ready the home bar with all the tools and trimmings— the sophisticated classic is making a comeback. By Jennie Nunn

Minimalist watch designs deliver maximum impact.

44 TRAVEL

By Jaime Lewis Photograph by Gary Moss

By Erin Rottman

90 SPIRITS: Travel, by the Glass Escape to a far-flung destination with a sip of these libations.

Insider 56 Events In & Around

the 805

By Heidi Dvorak

Insights 58 Appreciating Drink Culture

JUNE 2022 / 805LIVING.COM

From Bean to Cuisine Local ingredients shine through a Southern lens at Ventura’s Model Citizen, a new restaurant and bar from the brothers behind Prospect Coffee Roasters. By Victoria Woodard Harvey Photographs by Gary Moss

By Frances Ryan

Local chefs deliver our body’s most important nutrient via their refreshing aguas frescas recipes.

By Frances Ryan

By Anthony Head

Store your favorite pours and more in a stylish bar cabinet.

Taste 86 FOOD: Water Works

42 STYLE: Fresh Faces

A call to reclaim the word drinker.

Upgrades 65 Keep It Neat

92 DINING OUT

By Shauna Burke

94 Where to Eat Now P.S. Sketchpad 104 Local Spirits

From Beastly Distillers By Greg Clarke

In Every Issue

18 Editor’s Note 22 Masthead 26 Behind the Scenes

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

On the Cover Intriguing ingredients are making their way into local cocktails, like the boba pearls in the Poppin Passion at Santa Barbara’s Secret Bao restaurant. For more details, see “Trends in Cocktail Land,” page 68. Photograph by Gary Moss Photography

44: PHOTOGRAPHY BY KODIAK GREENWOOD; 62: DAN MERKEL; 92: GARY MOSS PHOTOGRAPHY

Pulse 33 Tracking the Beat

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Editor’s Note

An Issue Just for Us Drinkers

It’s been 10 years since I interviewed Pierre Lafond, who opened Santa Barbara Winery in 1962, launching an exciting experiment in Central Coast winemaking that continues to this day. Lafond’s pioneering commercial winery is now just one of hundreds of professional vintner operations throughout Santa Barbara County. There’s little doubt in my mind that Pierre himself visited many of those wineries and vineyards, offering advice and encouragement. I always had more questions to ask Pierre, who was kind and generous with his time. At least I can still enjoy his influence and his legacy in a glass of Santa Barbara County wine for many vintages to come. —Anthony Head, consulting editor

Lynne Andujar Editor in Chief & Publisher edit@805living.com

JUNE 2022 / 805LIVING.COM

TOP: GARY MOSS PHOTOGRAPHY

PIERRE LAFOND (1930–2022)

I ADMIT THAT I GOOGLED “CARRIE NATION” TO LEARN who consulting editor Anthony Head was referring to in his Insights column, “Appreciating Drink Culture” (page 58). Per Britannica , Nation, who lived around the turn of the 20th century, was a radical member of the temperance movement, which opposed alcohol comsumption prior to Prohibition. Nation was known for attacking establishments that served alcohol—with a hatchet. While I doubt that Nation—sometimes called “Hatchet Granny”—would even bother to bring down her blade on this issue, much less enjoy reading it, our team had a jolly good time putting it together. Each year, when spring is departing and summer is slipping in, we highlight the Central Coast’s vibrant drinks culture. And each year we are delightfully surprised at how much further innovative spirit makers, mixologists, and chefs have pushed the quality of the products for the glass, bottle, and can. In “Trends in Cocktail Land” (page 68), writer Jaime Lewis leads a whirlwind tour of regional bars and highlights spirit makers and mixologists and the unique products at the heart of their work. Our contributing editor Jennie Nunn found just the right accessories for making the perfect martini at home (Finds, page 39). And, photo editor Gary Moss captured many stylish shots for the issue, including the one of the eye-catching Poppin Passion cocktail from Santa Barbara’s Secret Bao (page 73) that makes our cover look so inviting. Perhaps the most exciting part of our annual Drinks issue is that it coincides with 805 Living Cocktail Week, our annual event with more than two dozen Central Coast venues featuring limited-edition and specially priced signature cocktails. This, our third Cocktail Week, is presented by Ventura Spirits and takes place in participating restaurants, bars, and distilleries from June 24 to July 4. Turn to page 49 or go to 805living.com for more information. Cheers to the 805 Living team, everyone who participated in this issue, our advertisers, and you, our readers. We return in July for as much Summer Fun as we can fit into one issue. Until then, enjoy life and stay safe.

© 2021 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

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Cabana Home Makes Furnishing Your House a Breeze Furnishing a home these days can seem like a daunting task, as homeowners hear tales of long waits for items or are perhaps unsure about how to work with interior designers. Walk into Cabana Home, and founding partners Caroline Thompson and Steve Thompson will immediately ease your mind on both counts. Their gallery is a showplace of legendary furniture makers and one-of-a-kind decorative treasures—all ready to go home with you. Still have questions? Let’s get some details… How is Cabana Home different from other design galleries? We offer a different design experience, combining a fullservice home-furnishings retail store and a design studio. We showcase a confident blend of traditional and contemporary furnishings balanced with texture, color, and light. How often do you get new pieces? Do you have exclusive lines? We travel frequently to trade shows from Paris to New York and High Point, North Carolina, and receive new merchandise weekly. We are grateful to be the exclusive dealers in the Santa Barbara area for Lee, Baker, McGuire, Bernhardt, Hickory Chair, Century, and many other top furniture, lighting, and fabric lines. Can I buy furniture that’s in your showroom or is everything a sample? We have in-stock furniture, lighting, and accessories that you can take home today. Is it true that COVID has made it difficult to get furniture delivered? While COVID posed challenges for our customers and manufacturers, we cut delivery times by 70 percent, thanks to quick-ship programs for some upholstered furniture. Other stock levels have also returned to more normal pre-COVID ship times.

Can you reupholster an heirloom object that I own? Certainly! We offer an array of fabrics to meet your lifestyle and taste and have workrooms that can reupholster, modify, update, or refresh an existing piece. What is the difference between “in stock,” “quick-ship,” and “custom”? How do I know what’s best for me? In-stock goods are ready to go; quick-ship pieces have an accelerated production time; custom furniture is made to order. What’s best for you depends on your needs and time frame. Most projects rely on a combination of the three. Can you help me with my interior design? Absolutely! We would love to help with interior and exterior design, floor planning, furnishings, and finish selections for a remodel or building project. Cabana Home is located at 111 Santa Barbara St. in Santa Barbara (805-962-0200; cabanahome.com).

Custom pieces, one-of-a-kind artworks, and classic furnishings are available to take home from Cabana Home’s gallery. On display here: an Alfonso Marina armchair and Asian screen-top coffee table under a lantern pendant. Opposite clockwise from top: a porcelain-topped Century table with a hand-forged wrought-iron base; a Jan Barboglio lamp on a mirror-front chest; an artful collection of “smalls”; Steve Thompson and Caroline Thompson.

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)

Shauna Burke, Victoria Woodard Harvey, Jaime Lewis, Nancy Ransohoff, Joan Tapper

CONTRIBUTING ILLUSTRATOR

RESEARCH EDITOR

CONTRIBUTING PHOTOGRAPHER

CONSULTING EDITOR

CONTRIBUTING WRITERS

Greg Clarke Gary Moss

Tajinder Rehal Anthony Head

ASSOCIATE PUBLISHER

Jennifer S. Vogelbach

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

Diane Dreyer

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

Amra Neal

Architects, attorneys, automotive, beauty, dining, education, entertainment, financial/banking, fitness, food and beverage, health, home builders, landscape, nonprofit organizations, senior living, travel amra@805living.com, 310-924-2631 ALL OTHER ADVERTISING QUERIES

jennifer@805living.com, 818-427-3496 ADVERTISING DESIGN & PRODUCTION

Sophie Patenaude, sophie@805living.com OPERATIONS MANAGER

Carmen Juarez-Leiva ACCOUNTING

Lori Kantor, lori@805living.com 805 Living is published 10 times a year and is a property of 3Digit Media, LLC. 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362 © 2022 3Digit Media, LLC. All rights reserved.

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.

SUBSCRIPTIONS To subscribe to 805 Living, please visit 805living.com. Your domestic subscription includes 10 issues of 805 Living for $25.95. If you have a question about your subscription write to Circulation Department, 805 Living , 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362; or reach us via email at circulation@805living.com.

805 LIVING, JUNE 2022

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Discover Santa Barbara’s legendary hideaway and most romantic Forbes Five Star resort, in the lush hillsides of Montecito overlooking the Pacific Ocean. Enjoy ultimate privacy and A-list discretion with 38 vine-covered cottages surrounded by incredibly landscaped gardens across 550 acres, each with a private gated entry, complimentary cottage-side parking equipped with EV charging stations, oversized sunken spas, outdoor rainfall showers, and four-poster canopy beds with luxurious Italian linens. Savor contemporary American cuisine in the Michelin-touted Stonehouse Restaurant, set in the 19th century citrus packing house on the historic Ranch grounds. Executive Chef Matt Johnson curates each dish with imaginative flare for local ingredients and worldly inspiration, harvesting from the on-site organic garden for plant-based fare, as well as serving classics like tableside flambéed Steak Diane and Baked Alaska. Complement each complimentary dining experience with sommelier-guided wine selections from Wine Spectator’s only Grand Award-winning cellar on California’s Central Coast, and handcrafted cocktails under twinkle lights and lantern-lit loquat trees.

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Behind the Scenes

Be gin w ith a f i n i shi n g t o u ch

In a toast to tipples, we asked our featured contributors to tell us about the most interesting drink they’ve had in the 805 Jaime Lewis “I loved the Bennie and the Jets at Highwater in San Luis Obispo. Every cocktail they make is named after a classic rock song, and Elton would be proud of this one,” says contributing writer Jaime Lewis, (“Trends in Cocktail Land,” page 68, and Taste/Food, page 86). “It was so pretty in the glass, with a big purple elderflower ice cube.”

Greg Clarke

“At Oak & Iron in Thousand Oaks, I recently tried the Smokey Edward—a terrific twist on an Old Fashioned made with Buffalo Trace bourbon, blood orange, and Angostura bitters, and smoked with the wood of your choice,” says contributing illustrator Greg Clarke (P.S. Sketchpad, page 104) “I went with hickory.”

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

“A friend brought chilled cans of Ysidro after pickleball, and it was so refreshing,” says contributing writer Victoria Woodard Harvey (Dining Out, page 92). “The sparkling light cocktail is made with premium sake, grapefruit, and sea salt. It’s sold all over in places like Bettina, Merci, Los Olivos grocery, and Point de Chêne in Ojai.”

CLARKE: GREG CLARKE

Victoria Woodard Harvey

Wine Country Living Great Santaheadine Ynez Style

copy can go here.

Patty Murphy country estates

Patty Murphy Country Estates & Vineyards www.pattymurphy.com patty@pattymurphy.com (805) 680-8571

Photography by tplochproductions.com © 2022 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. All offerings are subject to errors, omissions, changes including price or withdrawal without notice. Patty Murphy DRE: 766586

Behind the Scenes Our featured experts share the most interesting whistle-whetter they’ve had in the 805. “Hands down, the Monday Migos at Black Sheep in San Luis Obispo. It’s off a secret menu that you have to ask for.” — Hal Ethridge

(“Beer Label Bonanza,” page 76) creative director Studio Ethur Ethur San Luis Obispo ethurethur.com

“Mind Set on Leavin’, and bonus points to Sidecar Cocktail Co. for creating it.” —AJ Mara

(Pulse, page 33) co-owner Sidecar Tours San Luis Obispo, Santa Barbara, Santa Ynez, and Paso Robles sidecartoursinc.com

“I have been focused on opening our new store, so I pop into The Nugget for cold glasses of water.” —Rachel Ashwell

(Pulse, page 33) owner Rachel Ashwell Shabby Chic Couture Summerland shabbychic.com

“Amaro Daiquiri at Bank of Italy Cocktail Trust. I love a proper daiquiri, and this playful version incorporates Amaro Angeleno.” —Anthony Caspary

(“Spirit Guides,” page 80) cofounder and distiller Ventura Spirits venturaspirits.com

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Pulse

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

GARY MOSS PHOTOGRAPHY

Caribbean Haven’s version of the halo-halo is a frosty mélange of shaved ice, sugar, flan, macapuno (a variety of coconut with jellylike flesh, also known as coconut sport), evaporated milk, and chunks of green and red coconut gelatin, jackfruit, caramelized banana, and sweet potato, topped with scoops of ube- (purple yam) and vanilla-flavored ice creams and a sprinkling of toasted rice flakes.

SAY HELLO TO HALO-HALO

Halo-halo, the colorful Filipino shaved ice treat that’s having a moment, may seem made for Instagram, but it has been popular in the Philippines for decades. The name comes from Tagalog for “mix-mix,” as the dessert is customarily served in a tall, clear glass with a long spoon for combining its layered ingredients. Purveyors add their own twists, but components often include sweetened nata de coco (coconut gel); candied red mung, kidney, or garbanzo beans; slices of jackfruit or mango; syrup-cooked plantains; fruit preserves; > JUNE 2022 / 805LIVING.COM

Pulse Rachel Ashwell’s new Shabby Chic retail store occupies a charmingly fitting white cottage in Summerland. (Halo-halo continued)

sweetened condensed or evaporated milk; leche flan; shaved ice, and ube (purple yam) ice cream. The cooling, photogenic refreshment appears regularly on the menus of the following local eateries. Caribbean Haven, Ventura, and The Haven at Whitesails, Oxnard caribbeanhaven.com These sister restaurants’ take on the icy tradition will also be available at the newest location, opening soon in Thousand Oaks. Jade’s Filipino Food, Santa Maria jadesfilipino-food.top-cafes.com House-made taro syrup–infused vanilla ice cream adds to the halo-halo mix at this small, family-owned establishment.

PhilHouse, Oxnard islandpacificmarket.com Find this Filipino fastfood counter’s rendition of halo-halo inside the Island Pacific Seafood Market. —Nancy Ransohoff

SHABBY CHIC IN SUMMERLAND

Rachel Ashwell, the designer who grew her Shabby Chic brand of machine washable, slip-covered furniture into a global household name, has opened a new Rachel Ashwell Shabby Chic (shabbychic.com) retail store at The Well, a collection of home decor shops in Summerland. Housed in a freestanding white cottage, the 400-square-foot boutique showcases furniture, bedding, and accessories, like decorative pillows, napkins, and tote bags. “I hope it feels like an experience, so when you walk through these little doors, it feels like, oh, I just want to live in here,” Ashwell says, adding that she curates her collection based on beauty, comfort, and function, just like she did when she opened her first shop in Santa Monica in 1989. While florals and vintage treasures have stood the test of time, Ashwell says she curates rooms a bit more minimally today. “Now it’s taking a breath,” she says. “It’s really giving space, so each beautiful thing has room to breathe.”

—Erin Rottman

ONE-STOP WINERY SAMPLING

Croma Vera, El Lugar, and Fulldraw are some of the independent wineries whose wines guests may discover at Region (drinkregion.com), a relaxed, indoor-outdoor tasting shop that began in Sebastopol and recently opened a second location beside Hotel San Luis Obispo. Featuring two offerings from each of 26 wineries in San Luis Obispo County, Region SLO provides one-ounce tastes, half-glasses, and fiveounce pours from self-service machines that track the amounts for a simple checkout when a patron is finished. The shop, whose wine guides offer suggestions and tasting notes, allows

JUNE 2022 / 805LIVING.COM

visitors to sample in one place the products of multiple area wineries that may be a far drive from each other, while also helping the producers get exposure, says cofounder Kerry Thedorf. Each week, Thedorf says, the shop will host pop-up events featuring winemakers from a specific winery. “The customers are just as happy to find the winemakers as the winemakers are to be introduced to the customers,” she says. Through August, Hotel San Luis Obispo is offering a Stay, Dine, and Sip package with a $25 daily food and beverage credit and $25 daily credit at Region. —E.R.

TOP AND INSET: COURTESY OF RACHEL ASHWELL SHABBY CHIC; BOTTOM: COURTESY OF REGION (DRINKREGION.COM)

Mestiza Kitchen, Ventura mestizakitchen.com “My wife, Beth, grew up making it in the Philippines,” says owner Corky Clevenger of the sundaelike dish. “We make special toppings, like homemade ube flan and our UbeChata, a vegan, purple yam–flavored horchata that is poured into the shaved ice.”

cabinetsense.com

THIRD WHEEL WINE TASTING

Sprinkle some swagger into a scenic afternoon of wine tasting on a Sidecar Tours (sidecartoursinc.com) excursion in a motorcycle sidecar for two. Led by drivers in collared shirts, most of whom have grown up in the area and know the best spots to highlight local history and take pictures, a three-hour tour stops for tastings at three wineries. Sidecar recently added San Luis Obispo, Napa, and Sonoma to its lineup of California tours.

Design • Construct • Manage

“I can’t explain in words just how exhilarating the experience is,” says co-owner AJ Mara, who looks for high levels of personal service when collaborating with wineries. “It feels like you’re flying.” The San Luis Obispo wine tour starts at the certified sustainable Wolff Vineyards in the Edna Valley. The company also operates in Santa Barbara, Santa Ynez, and Paso Robles.

—E.R.

COURTESY OF SIDECAR TOURS

UPCYCLING FOR CHARITY

Moving Miss Daisy’s Consignment & Auction House in Santa Barbara (consignmentsbymmd.com) is driving upcycling to new levels with Consign for a Cause, through which owners of home goods may entrust them for sale and assign the proceeds to a local charity of their choice. Owner Glenn Novack came up with the idea during the COVID-19 pandemic, when fundraisers for nonprofit organizations shut down. “I saw an opportunity to raise money for people,” Novack says. Miss Daisy’s picks up single items and whole estates, as long as they are of a higher quality than standard thrift-store wares. Donors who choose Consign for a Cause receive a receipt directly from the charity.  —E.R

Visit Our Showroom 2221 Madera Road, Simi Valley • 805.520.0168

Create a new entertaining space - Call 805-449-2840 today!

Agoura Sash & Door, Inc.

www.AgouraSash.com

Join us for lunch or dinner in our beautiful dining room or outside on the covered patio and enjoy a wide selection of traditional Italian dishes at affordable prices. Pastas (of course!) | Risotto Meat and Seafood Entrees | Salads and Soups | Gourmet Pizzas Panini | Housemade Breads, Sauces, and Dressings | Wines and Beers

CATERING | PRIVATE EVENTS

Open Daily for Lunch, Dinner, and Takeout (11 am–8:30 pm) 805-522-4249 | vivalapastasimivalley.com | 525 Country Club Drive | Simi Valley

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

Martini Revival READY THE HOME BAR WITH ALL THE TOOLS AND TRIMMINGS— THE SOPHISTICATED CLASSIC IS MAKING A COMEBACK. By Jennie Nunn

Martini mise en place (from left to right): “Midtown” martini glass ($8); Silverplate double jigger ($68); Silverplate long bar stirrer ($68); Collins Snow White gourmet cocktail onions ($10); Ancient Olive Trees dirty martini juice ($24); craft cocktail shaker ($80); vintage 1960s silverplate rectangular hotel tray ($525); Hudson Grace, Montecito Country Mart, hudsongracesf.com. (For more, please turn the page.) JUNE 2022 / 805LIVING.COM

Finds

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1. Fringed cocktail napkins ($25 for set of four); Williams Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Westfield Topanga in Canoga Park; williams-sonoma.com. 2. Christofle “Graphik” silver-plated jigger ($320); Coast 2 Coast, Santa Barbara, c2ccollection.com. 3. Crafthouse twisted stainless steel bar spoon ($15); Pottery Barn: Thousand Oaks, Santa Barbara, and San Luis Obispo; potterybarn.com. 4. LSA “Borough” martini glass ($16); Field and Fort, Summerland, fieldandfort.com. 5. Ventura Spirits “Wilder” gin ($35); Ventura Spirits, Ventura, venturaspirits. com. 6. Julia Knight classic cocktail pick set in platinum color ($75); Bed, Bath & Beyond: Thousand Oaks, Ventura, Goleta, San Luis Obispo, and Canoga Park; bedbathandbeyond.com. 7. Cocktail shaker in stainless steel with horn top ($49); House of Rio Design Co., Ventura, houseofrio.com. 8. Jack Rudy Cocktail Co. “Vermouth-Brined Olives” ($18); Field and Fort, Summerland, fieldandfort.com. 9. Elliot roll-up cocktail set ($50); Crate and Barrel, The Village at Topanga in Woodland Hills, crateandbarrel.com. 10. Antique brass ice bucket with tongs ($130); Williams Sonoma: Thousand Oaks, Santa Barbara, San Luis Obispo, and Westfield Topanga in Canoga Park; williams-sonoma.com. 

JUNE 2022 / 805LIVING.COM

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

818-949-6120

28505 Canwood St, Agoura Hills

pacpatio.com

Price Match Guarantee | Family Owned & Operated | White Glove Delivery

Finds Style By Frances Ryan

Fresh Faces

MINIMALIST WATCH DESIGNS DELIVER MAXIMUM IMPACT.

1. Patek Philippe “Golden Ellipse” in platinum with blue gold sunburst dial and navy alligator strap (price upon request); Polacheck’s Jewelers, Calabasas, polachecks.com. 2. “Midtown” 38-millimeter in stainless steel with leather band ($119); Timex, timex.com. 3. “Orion Neomatik” 41-millimeter in stainless steel with olive gold date dial and leather strap ($4,350); Nomos Glashütte, nomosglashuette.com. 4. “Moonlight K Silver” 39-millimeter in black plated stainless steel with snake-embossed leather strap ($149); Auteur Watches, auteur-watches.com. 5. “Club Campus” 38-millimeter in stainless steel with future orange dial and velour leather strap ($1,650); Nomos Glashütte, nomos-glashuette.com. 6. IWC “Portofino Automatic” 40-millimeter in stainless steel with black dial and Milanaise mesh stainless-steel bracelet ($6,100); Polacheck’s Jewelers, Calabasas, polachecks.com. 7. Miansai “M24 II White” 39-millimeter in stainless steel with hunter nylon strap ($185); Miansai, Malibu, miansai.com. 8. Rolex “Oyster Perpetual” 41-millimeter in Oystersteel with silver dial and Oystersteel bracelet (price upon request); Polacheck’s Jewelers, Calabasas, polachecks.com. 

JUNE 2022 / 805LIVING.COM

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

7: MIANSAI

Wine, Family, and Hospitality

A boutique winery delivers Santa Barbara’s best tasting room experience.

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estled among the beautiful Spanish architecture of the Historic Presidio Neighborhood, the Jamie Slone Wines tasting room is a favorite for locals and tourists alike. Owners Jamie and Kym Slone are producing elegant, balanced, premium wines that showcase the character of the very best vineyards in Santa Barbara County. Among the diverse lineup, there are several wines dedicated to family members. The 2018 Aloysius Chardonnay honors Kym’s father Aloysius, the 2019 Lozier (GSM) highlights Jamie’s mother’s maiden name, and there’s the flagship wine, the 2018 BoRific red blend, which includes Jamie’s nickname for Kym! While sampling the Slone’s wine, guests love hearing all the stories of Jamie and Kym’s travels and Jamie’s car racing career. A colorful life lived by these two for sure. The love of family is extended to guests when they arrive in the cozy tasting room that feels like a beautiful living room. Providing guests with the most outstanding tasting experience in Santa Barbara is at the pinnacle of the Slone’s philosophy and is reflected in their wine club of fans and returning guests. Start your wine tasting experience with Santa Barbara NewsPress winner for Best Winery and Tasting Room, Jamie Slone Wines. This Spring, they’ll be pouring Rosé, Sauvignon Blanc, Chardonnay, Pinot Noir, Grenache, and Cabernet Sauvignon!

“

Everyone is so friendly and fun! While relaxing in the cozy seating area, it’s interesting to hear about each wine’s story and food pairing ideas. It has been fun getting to know everyone at Jamie Slone, we feel so welcome when we arrive! —Jamie Slone Wines Club Member

JAMIE SLONE WINES TASTING ROOM 23 E. De La Guerra St. Santa Barbara, CA 93101 info@jamieslonewines.com 805-560-6555

Finds Travel By Erin Rottman

BEACHSIDE IN OCEANSIDE

At Mission Pacific Hotel, sunset monopolizes an ocean view from the rooftop pool (top); chef Roberto Alcocer (above) enhances local ingredients with his fine Mexican-cuisine techniques at Valle restaurant; and the Ozone shop (below) allows visitors to take home the works of nearby makers.

JUNE 2022 / 805LIVING.COM

TICKET TO YOSEMITE

eservations are required to drive into Yosemite National Park this summer, but folks without an advance booking

can go on Tenaya Lodge Yosemite 360 Tours (tenayalodge.com; from $125 per adult or $95 per child). Tour participants, who need not stay at the lodge, can choose between a group, private, or Junior Explorer tour, all of which are conducted in new four-wheel-drive vehicles that have expansive windows, USB ports, and profiles low enough to travel to places in the park that buses cannot access. “While en route, [participants] will actually learn about the history of the park,” says Robert Kuhl-Rodriguez, who organizes lodge activities, “as well as its geography, flora, fauna, and earliest human inhabitants.” Along with a summer driving tour through the Yosemite Valley and the Mariposa Grove of Giant Sequoias, guided hiking tours are offered at Vernal Falls, Mirror Lake, and Tenaya Lake, which is bordered by granite peaks and domes. Picnic lunches are included.

FROM TOP: COURTESY OF MISSION PACIFIC HOTEL; © DNC PARKS & RESORTS AT YOSEMITE, INC.; © AUDREY MA; PATRIZIA PHOTOGRAPHY

More than 90 percent of the rooms at the recently opened Mission Pacific Hotel in Oceanside (missionpacifichotel.com; from $319) boast ocean views. And, both the iconic Oceanside Pier, originally built in 1888, and the Strand, an oceanfront road for biking and strolling, are just outside. “All of that is really your front yard,” says Michael Stephens, an area managing director for the boutique hotel’s parent company, Hyatt Hotels. A peaceful, laid-back vibe and upscale amenities make Mission Pacific as attractive to locals as it is to visitors. The signature restaurant, Valle, is led by chef Roberto Alcocer from Guadalupe Valley, Mexico’s premier wine region on the Baja California peninsula. And, the Ozone, an on-site home décor and clothing shop is curated by L.A. retailer Ron Robinson. But the rooftop may just be the best spot to frequent this summer. The setting for yoga in the morning, it entices guests to lounge throughout the day in private pool cabanas. The adjacent bar provides cocktails to accompany a DJ and live music series launching this month. “The rooftop bar has without question the most epic views of things like that pier and the ocean itself,” Stephens says. “You really must experience a sunset up there.”

SWEET DREAMS IN BIG SUR

A HIGH-DESERT HACIENDA

apitalize on low season in Yucca Valley at Villa Paloma (villapalomajoshuatree.com; from

$399), which has been remodeled as a modern hacienda with styling influences from Mexican destinations like Oaxaca and San Miguel de Allende. The three-bedroom, three-bathroom house set on four acres is just 18 minutes (12 miles) from the west entrance to Joshua Tree National Park, and its striking architectural features make it stand out. “The Airbnb market in Joshua Tree is no longer just [about] a house. It’s really the experience outside,” says Brad Klopman, owner of The Cohost Company, which manages the property. At Villa Paloma, that experience includes a six-foot-round cowboy tub, which was originally designed to water livestock but has become the essential Joshua Tree pool. The back patio is also outfitted with a hot tub and an elevated meditation area furnished with a table and poufs. At the front of the house a covered outdoor dining space close to the kitchen offers views of the surrounding boulders and Joshua Tree. Klopman says it’s his favorite spot at the residence. “It’s a little secret that the nights out here are just perfect in the summer,” he says.

Recognizing that sleep is essential to a healthy lifestyle, Post Ranch Inn on the Big Sur coastline has introduced a sleep program available with any reservation of two nights or more (postranchinn.com; from $1,650/night, plus sleep program fee of $1,200 for one person and $900 for a second person in the same room, per stay). Following the COVID-19 pandemic, occurrences of sleeping difficulties increased significantly,” says clinical psychologist Michael Breus, PhD (thesleepdoctor.com), who helped create the program. The package includes a seven-part video series that Breus developed, which covers the basics of sleep cycles, compatibility with sleeping partners, sleep routines, and how food and travel affect slumber. Also included are two sleep-promoting spa treatments, dinner with a menu of ingredients that help induce relaxation, and a gift bag of sleep aids. While the program is not intended to treat insomnia, it can help people improve the quality of their sleep, Breus says. At the resort, with no TVs and few distractions, he says, “You can really hear yourself think; the nature is unbelievable.”

The Post Ranch Inn aims to provide guests with a peaceful, relaxing environment. Case in point: the view from the clifftop Jade pool deck.

CASUAL CARMEL

The recently renovated Carmel Mission Inn (carmelmissioninn.com; from $250) has found the sweet spot between elevated spaces—like its courtyard furnished with plush seating and fire pit tables—and price sensitivity in an area of upscale destinations, like Pebble Beach and Monterey. “The owners very much wanted guests to feel that they’re being welcomed

JUNE 2022 / 805LIVING.COM

home,” says the inn’s general manager David Lurie. Situated on Highway 1 about a five-minute (two-mile) drive from Carmel-bythe-Sea, the pet-friendly, 165-room property has a modern feel, established with white walls, chevron wood floors, and a living moss wall in the lobby. From lounge chairs beside the pool, guests can order lunch and a house-made chocolate-

Please check CDC and local guidelines before traveling.

chip cookie ice-cream sandwich or an alcoholinfused ice pop. In the evenings, the 12 seats at the bar usually fill up first at Shearwater Tavern, a pub serving crispy calamari, dry-aged burgers, and wine and cheese from the Central Coast. “Our restaurant was really designed as a “Cheers” bar,” Lurie says. “We’re trying to make food fun.” 

FROM TOP: ROCÍO ARRIETA; PHOTOGRAPHY BY KODIAK GREENWOOD; CARMEL MISSION INN

Finds Travel

Book your tasting at venturaspirits.com/tastings 3891 N Ventura Ave. Suite B2A, Ventura, CA 93001

SPECIAL PROMOTION

COCKTAIL WEEK JUNE 24 –JULY 4, 2022 PRESENTED BY

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

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805 LIVING

COCK TAIL WEEK

THE TAVERN AT ZACA CREEK

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JUNE 24–JULY 4, 2022

LA PALOMA CAFÉ SANTA BARBARA lapalomasb.com

BUELLTON zaca-creek.com

ALI BECK PHOTOGRAPHY

Meaning, ‘to bloom,’ our Florecer cocktail is a beautiful blend of vodka, elderflower liquor, lavender, lemon, and cava. It is the perfect summertime cocktail to enjoy while gathered with friends and family on our garden patio at La Paloma!

WADES WINES WESTLAKE VILLAGE wadeswines.com

It’s all about WhistlePig with our Maple Old Fashioned. We start with Wade’s unique, high-proof single-barrel WhistlePig Rye Whiskey, then add a dollop of WhistlePig Rye Whiskey Barrel-Aged Maple Syrup and a splash of WhistlePig FarmStock Maple Bitters. The cocktail is then finished in an American oak cask for 45 days before serving with a Fabbri Amarena wild cherry and orange twist!

ALYSSA SCHLOSSER

What better way to celebrate the summer than with a bit of pisco (brandy made from grapes)! Our cocktail, the Mala Velouria, includes house-made blackberry and vanilla bean syrups, two outstanding Peruvian piscos—BarSol Puro Italia and Acholado—a kiss of Pierre Ferrand 1840 cognac, a bit of zesty lime, and The Bitter Truth grapefruit bitters. Farm-fresh eggwhite foam adds frothy delight.

CONVIVO RESTAURANT & BAR SANTA BARBARA convivorestaurant.com

SANTA BARBARA finchandforkrestaurant.com

Our Mojo Dojo cocktail mixes house-made infused tequila with local organic passion fruit and serrano chilis, coconut cream, and fresh squeezed lemon and lime juice. This tropical blend of sweet and spicy is the perfect drink to sip while you enjoy watching the sun set over East Beach and the Pacific Ocean. Available at a special price of $12 for 805 Living Cocktail Week!

DASH MINDEL

FINCH & FORK RESTAURANT

SANTA BARBARA WINE COLLECTIVE

The Rouge Rendezvous is Santa Barbara Wine Collective’s twist on a summer spritz, perfect for warm evenings and specially crafted for 805 Living Cocktail Week. A combination of chilled Lillet Rouge, blood orange juice and zest, topped with sparkling blanc de blancs.

ALI BECK PHOTOGRAPHY

SANTA BARBARA santabarbarawinecollective.com

Grab a seat in the redesigned Dining Room and Bar lounge and enjoy The Gouldian, a reimagined classic that is sure to please both experienced and novice imbibers. With bright and refreshing flavors of stonefruit, gin, citrus liqueur, and subtle hints of thyme, it’s a perfect pairing with Chef Craig Riker’s Hamachi Crudo or Diver Scallops with Acquerello risotto. The Gouldian is $11 during 805 Living Cocktail Week.

805 LIVING

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THE SET RESTAURANT AT HILTON SANTA BARBARA BEACHFRONT RESORT

PEARL SOCIAL SANTA BARBARA pearlsocialsb.com

SANTA BARBARA hiltonsantabarbarabeachfrontresort.com ALI BECK PHOTOGRAPHY

Enjoy the ultimate summer cocktail with us at Pearl Social! The Lunar Fruit is a delicious combination of gin, black currant liqueur, coconut, and lemon, with a garnish consisting of dehydrated ground strawberries, sugar, and a touch of salt—a celebration of summer in California!

SARAH KIM

COAST & OLIVE SANTA BARBARA coastandolive.com

Sip-in summer with The Set’s Rose Garden Spritzer featuring Ketel One Botanical Grapefruit & Rose topped with Chandon Rosé and garnished with a gold-dusted rose petal. Rose Garden Spritzer is available at The Set Restaurant at Hilton Santa Barbara Beachfront Resort exclusively during 805 Living Cocktail Week.

The Fogged Hog will engage the pleasures of your senses. Served tableside in a custom smoke box, reach in for a delicious experience of the fresh aroma of smoked cherry wood, WhistlePig rye whiskey, agave, walnut bitters, grapefruit, and candied bacon.

THE GALLERY RESTAURANT WESTLAKE VILLAGE thegallerywestlake.com

Strawberry Beret is a cocktail/spritz of muddled strawberries, Dolin Blanc Vermouth de Chambéry, and sparkling rosé prosecco. It is a refreshing cocktail to have in the middle of the day, before dinner, after dinner, or even a nightcap!

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

CUTLER’S ARTISAN SPIRITS SANTA BARBARA cutlersartisan.com

Cutler’s Le’Mint Drop is a lemon drop-inspired cocktail with a refreshing twist of mint and a slight floral note of gin botanicals. We use our own Cutler’s Gin, fresh-squeezed lemon, fresh local muddled mint, and housemade simple syrup, garnished with organic cane sugar, lemon rind, and mint. Let this refreshing, citrus-forward libation carry you away into the warm Santa Barbara summer.

Quench your thirst with Finney’s Blackberry Jalapeño Margarita. This sweet and spicy cocktail is made with Monte Alban Reposado tequila, fresh muddled blackberries, jalapeños, fresh-squeezed lime, agave, and a Tajín rim. Enjoy this refreshing margarita for $12 during 805 Living Cocktail Week.

805 LIVING

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1122 COCKTAIL LOUNGE & SPEAKEASY

CANE TIKI ROOM PASO ROBLES canetikiroom.com

PASO ROBLES eleven-twentytwo.com

PRETTY MEDIA CREATIONS

Our exotic TiKi oasis offers an escape from the everyday. Cane, our Tiki Cocktail God, specializes in rum cocktails that come with a cross-skull-rated warning. During 805 Living Cocktail Week, you can enjoy Kyle’s Killer Molotov Cocktail, Cane’s highest-rated punch bowl, for the special price of $35 (serves 2 to 4) or $70 (serves 6 to 8). Punch bowls are served flaming.

LOQUITA

Dating back to 1920s Spain, the Kalimotxo is a beverage made popular in the Basque region by mixing red wine and cola. Our elevated version of the Kalimotxo consists of a delicious blend of gin, lemon, cola, red wine, and rosemary. Celebrate Spain and summer with us at Loquita!

VENTURA SPIRITS

ALI BECK PHOTOGRAPHY

Escape in time with us at the speakeasy where you will find a wide selection of cocktails including some classics from the '20s and a few of the forgotten ones, along with seasonal creations from our talented bartenders. Special for 805 Living Cocktail Week, we’ve brought back a bar favorite, our Key Lime Pie Gin Fizz.

SANTA BARBARA loquitasb.com

RUMFISH Y VINO

VENTURA venturaspirits.com

VENTURA rumfishyvinoventura.com

For 805 Living Cocktail Week, we’ll be featuring an incredibly refreshing Pixie Collins made with our brand new Ojai Pixie-Cello! In addition to our cocktail offering, we’ll be hosting cocktail classes in our tasting room throughout the week where you’ll learn how to make classic cocktails using our California-inspired craft spirits. To sign up, visit venturaspirits.com/ cocktailclass starting June 1.

THE LARK

Celebrate Santa Barbara’s silent film history with Game of Wits. This cocktail contains artichoke and sage-infused Cutler’s gin, lemon, and Cynar amaro. Named after a classic Flying A Studio film, it’s an exciting combination of brightness and complexity. The delicious blend offers a refreshing hello to summer!

ALI BECK PHOTOGRAPHY

SANTA BARBARA thelarksb.com

If it’s summertime then it must be Son of a Peach season at Rumfish y Vino! One of our most requested seasonal cocktails, it boasts house-made peachinfused tequila, fresh muddled peaches, Mathilde Pêche liqueur from France, a touch of lemon, and our house-made spicy-salt rim. Summer in a glass! Available during 805 Living Cocktail Week for $10!

805 LIVING

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NONNA

THE AMENDMENT

WESTLAKE VILLAGE nonna.restaurant

CAMARILLO instagram.com/theamendmentbar

SASHA NAOMI

JACOPO FALLENI

Named after owner Jacopo Falleni’s grandmother (nonna in Italian), the Antoinette is made with Bombay Sapphire gin, lemon juice, Luxardo Maraschino liqueur, and crème de violette, which gives the drink its stylish purple flair. The nostalgic cocktail—a variation of a gin sour—is reminiscent of old-fashioned violet-flavored candies. Saluté!

The Bitter Angeleno pairs Ventura Spirits’ Amaro Angeleno & Dahlia Cristalino with fresh blood orange and prickly pear to create a remarkably smooth yet slightly bitter libation. The Cristalino brings a subtle vanilla note to the finish making this drink as delicious as it is beautiful. Enjoy it for $9 at our speakeasy in the heart of Camarillo. Open from 6 p.m. to midnight, Thursday to Saturday.

PEARL DISTRICT RESTAURANT & BAR WESTLAKE VILLAGE pearldistrictrestaurant.com

Join us for a delicious and refreshing Z Train for only $12 during 805 Living Cocktail Week. The cocktail is a blend of award-winning American-made Pearl vodka, French RinQuinQuin peach aperitif, lemon, and lavender bitters and is served up with a garnish of fresh lavender.

SAN YSIDRO RANCH SANTA BARBARA sanysidroranch.com

El Diablo Rojo is a vibrant and tantalizingly spicy cocktail balancing hibiscus and citrus flavors with smoky mezcal. It features Dos Hombres Mezcal from Ojai’s own Aaron Paul, Ventura Spirits’ Limoncello, agave, Cointreau, hibiscus syrup, lime juice, cilantro, and serrano chilis. The cocktail is smoked with cherry wood adding depth of flavor. El Diablo Rojo will be offered in the Stonehouse Restaurant for $30.

COAST RANGE & VAQUERO BAR SOLVANG coastrange.restaurant

COSTA KITCHEN & BAR AT MAR MONTE HOTEL SANTA BARBARA costasb.com

By Way of Jalisco is an easy-drinking, fruity, earthy, and spicy cocktail. This drink is a celebration of delightful flavors from Mexico, many of which come from Jalisco, including Altos Tequila, pomegranate, and lime.

Enjoy our Summer of Love: Hendricks Gin, aloe vera, with lavender and lemons from Coast Range Ranch. Summer will soon be here—join us on our beautiful patio overlooking downtown Solvang in the heart of Santa Barbara wine country. We look forward to welcoming you!

805 LIVING

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NATE’S ON MARSH

OAK & IRON

THOUSAND OAKS oakandiron.com

DOWNTOWN SAN LUIS OBISPO natesonmarsh.com

ASHLEY LUDAESCHER

NICK GINGOLD, CRAFT MEDIA LA

Our garden-to-glass program allows us to indulge in all that California has to offer. During 805 Living Cocktail Week, we will be highlighting our High Tea cocktail which features Bombay Sapphire East gin, Earl Grey tea, lemon, and locally sourced lemon balm. We look forward to serving you soon.

COIN & CANDOR Sicilian Margarita features Tequila ArteNOM Blanco, Braulio Amaro, and fresh lime juice served over crushed ice, and garnished with a lime wheel and orange knot. Classic in nature with an herbal bitterness, this exclusive margarita offers respite from the long week. Sit back, close your eyes, and let this drink take you away!

WESTLAKE VILLAGE coinandcandor.com

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

SANTO MEZCAL SANTA BARBARA santomezcalsb.com

DECKER KITCHEN WESTLAKE VILLAGE deckerkitchen.com

NICK GINGOLD

Featured for a limited time on the Santo Mezcal cocktail menu is a blend of exquisite flavors in a drink we like to call La Ultima y Nos Vamos, featuring mezcal and Licor 43 along with Green Chartreuse liqueur, fresh-squeezed lime juice, and egg whites. Come in and taste it for yourself during 805 Living Cocktail week.

FLOR DE MAIZ SANTA BARBARA flordemaizsb.com

Taste the flavors of Oaxaca with our limited-edition cocktail: La Bichota, a refreshing drink that mixes vodka, our house-made blackberry syrup, freshsqueezed lime juice, and is topped with a zesty lemon peel and a vibrant array of edible flowers. Offered during 805 Living Cocktail Week at Flor de Maiz.

Summon the tiki gods and quench your thirst with a fabulous taste of the tropics, the Shark Bite. A blend of rums, acid-adjusted pineapple juice, butter syrup, oat-milk syrup, amaretto, and a nip of spirulina. One sip and you will be hearing Arthur Lyman on vinyl!

SPECIAL PROMOTION

COCKTAIL WEEK JUNE 24–JULY 4, 2022

PRESENTED BY

PHOTO BY EDWARD HOWELL ON UNSPLASH

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

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

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak

Ongoing JULIA MORGAN TOUR

Hearst Castle, San Simeon. New to the castle’s offerings is a 120-minute tour about the architect behind the creation of William Randolph Hearst’s legendary residence. View rarely seen areas that highlight her design and photographic displays of her architectural drawings; hearstcastle.org. Through September 26

6/16—26 Third World

FIRE & ICE: OUR CHANGING LANDSCAPE

Wildling Museum of Art & Nature, Solvang. The museum’s first exhibition focused on climate change features the works of 10 contemporary artists depicting the opposing forces of fire and ice through video installations, acrylic paintings, photography, mixed media, fabric panels, and an ice drill; wildlingmuseum.org. June 3–28 2022 OPEN JURIED ART SHOW

6/17—19

Here’s an Idea: It’s free. It’s outdoors. And when CONCERTS IN THE COURTYARD commences at Simi Civic Center Plaza, it will make the evenings of June 25, July 9, July 23, August 6, and August 20 come alive. The shows, respectively, feature ’80s cover band Bad Habit, rock group Relish, The K-Tel All Stars, country singer Justin Honsinger, and tribute band Trinity; facebook.com/ concertsinthecourtyard.

JUNE 2022 / 805LIVING.COM

Thousand Oaks Community Gallery, Newbury Park. The Westlake Village Art Guild hosts an exhibit of original works submitted by members and nonmembers, who compete for prizes in the categories of oil, acrylic, watercolor, pastel, graphics, sculpture, 3D, photography, digital art, and mixed media; westlakevillageartguild.org. June 9–12 OJAI MUSIC FESTIVAL

75th-anniversary celebration along with artistic director Ara Guzelimian, the former dean of Juilliard Music School; ojaifestival.org. June 11 JAZZ AND OLIVE FESTIVAL

Lavinia Campbell Park, Los Olivos. The city’s Rotary Club showcases jazz musicians, the local olive industry, and Santa Barbara County’s premier wines at this fundraiser to support local charities. Highlights include olive-themed food tastings, wine samplings from 30 local vintners, and music from The Idiomatiques; jazzandolivefestival.org. June 13 CALM ON THE COURSE GOLF TOURNAMENT

Glen Annie Golf Club, Goleta. Help support Santa Barbara County children and families in need by participating in the first CALM (Child Abuse Listening Mediation) scramble golf tournament. A dinner, a raffle, and awards follow; calm4kids.org. June 16 SARAH McLACHLAN

Arlington Theatre, Santa Barbara. The founder of the Lilith Fair and singersongwriter in her own right graces the stage with her impressive vocals and deep-rooted messages. Vanessa FreebairnSmith also performs; thearlingtontheatre.com.

Ojai locations. Expect fresh voices and adventurous programming as the American Modern Opera Company helms this year’s

For more on local events, click on Calendar at 805living.com.

June 16–26 CONEJO VALLEY DAYS

Conejo Creek Park South, Thousand Oaks. Nine days of activities honor the history of the region. Festivities include live music, carnival games and rides, and food booths; conejovalleydays.us. June 17–19 LIVE OAK MUSIC FESTIVAL

El Chorro Regional Park, San Luis Obispo. All ages are welcome at this outdoor celebration with live music on multiple stages. Featured are singer-songwriter Robert Earl Keen, indie-folk group National Park Radio, Jamaican reggae fusion band Third World, and rock band Los Lobos, along with jamming workshops, and a show and crafts for children; liveoakfest.org. June 24 NATE BARGATZE

Vina Robles Amphitheatre, Paso Robles. Come and get happy at The Raincheck Tour, the stand-up comedian’s family-friendly, one-man show that is sure to help everyone forget their problems—at least for one night. And that’s no small accomplishment; vinaroblesamphitheatre.com. June 25 BOB EUBANKS PRESENTS BACKSTAGE WITH THE BEATLES

The Canyon, Agoura Hills. Think you know everything about the Beatles? Eubanks shares some never-heardbefore stories about his experiences with the young lads back in the 1960s. Tribute band Ticket to Ride performs onstage; wheremusicmeetsthesoul. com. 

Insights By Anthony Head

Appreciating Drink Culture A CALL TO RECLAIM THE WORD DRINKER.

recently read an article penned by a “James Beard Foundation award finalist” that was essentially 1,400 words of lamentation about how there is no equivalent term for someone who likes and appreciates alcohol to the same extent that a foodie likes and appreciates food. My reply is half as long because there is definitive nomenclature for people with alcohol-centric interests, although it suffers from lexicographic mismanagement. To best illuminate this word, I wanted to quote an authoritative source. I flipped through bar guides, recipe books, and the chronicles of people who’ve played outsized roles in alcohol’s history—from Adolphus Busch (cofounder of one of the world’s most important beer companies) to author Charles Bukowski (who drank)—in pursuit of a succinct

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descriptor. I then opened Everyday Drinking by Kingsley Amis, knowing that his writings from the 1970s and ’80s were rife with an Englishman’s vernacular that is both clever and clear, and found this: “One infallible mark of your true drink-man is that he reads everything on the subject that comes his way, from full-dress books to those tiny recipe-leaflets the makers tend to hang round the necks of their bottles.” Notice how foodie-like it sounds? It never even mentions the act of drinking, choosing instead to emphasize an appreciation of alcohol’s literary nature. Sadly, this is grossly outdated because of its allegiance to the myth about how, for a very long period of human history, only men drank alcohol. Alas, drink-man was destined to fail as that equivalent term to foodie right after we all discovered the real truth about women, >

Insights

sometime in the late 1980s, I think. But with a simple fix, drink-man becomes drinker— a straight-forward, gender-neutral term describing participants in every category of intoxicating spirits, beers, and wines. Drinker distinguishes a person from someone who doesn’t consume alcohol and, one could argue, someone who doesn’t appreciate alcohol to a notable degree. I believe the word should, and does do more: I use it to cut through society’s irreconcilable opinions on alcohol and announce my team spirit. To be a drinker is to venerate alcohol’s myriad flavors and presentations, its exotic and compelling history, its place in modern life, its financial, cultural, and even religious significance to communities, or any of the countless aspects of its culture. I’m a drinker and I’m not frightened to declare it. Longtime readers of 805 Living might also remember that I’ve battled cancer twice, and the reality is that alcohol rarely passes my lips. Yet, if someone asks, “Do you drink?” my answer is always, “Yes, but probably not today.” (Pro tip: Never add the word “alcohol” to the end of the question, “Do you drink?” Everyone realizes we’re not talking about Darjeeling green tea.) Still, drinker has historically been unfairly saddled with society’s baggage, and Merriam-Webster’s online dictionary certainly drops a grumpy on the whole issue. Among its definitions for drinker is “a person who drinks alcoholic beverages especially to a notable degree//a heavy drinker.” Please notice how the adjective heavy gets slipped in, which is cheating if you’re only supposed to be defining the word drinker, right? It also fails to mention how many ounces of alcohol is equal to one “notable degree.” Finally, the damn thing goes on to include synonyms more closely aligned with the noun drunk than with drinker. These include boozehound, drunkard, dipsomaniac, alkie, lush, sot, tosspot, and juicehead. Who’s writing these? Carrie Nation? Dr. Seuss? Fortunately, modern usage of the word drinker typically gets it right, namely, “one who drinks alcohol.” Antiquated words like imbiber and tippler are no longer needed, and were just dancing around the obvious, anyway. Despite any lingering undercurrent of disrepute that tags along with drinker, it still sounds classier than the cutie-pie foodie, which is under 50 years old, making it just a fad-term compared to drinker, which predates the 12th century. Anchored with an active, take-no-prisoners er ending, drinker should assume its rightful place as the best term for someone who likes and appreciates alcohol. My fellow drinkers, be not intimidated by sinister dictionary definitions. We drink, therefore we are. 

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On the Books By Joan Tapper

Ocean Inspiration TWO AUTHORS ASK, “DO YOU PADDLE IN AFTER A WIPEOUT OR PADDLE BACK OUT?”

here have been a lot of challenging waves in the last couple of years—waves of infection, waves of anxiety, waves of unemployment, waves of inflation, and waves of exhilaration, followed by waves of despair. Former World Surfing Champion Shaun Tomson and poet-philosopher

Noah benShea—both residents of the 805 area—take waves as a starting metaphor for their new book collaboration, The Surfer and the Sage (Familius, 2022), and go on to explore the ways we all can choose to ride these ups and downs of life. They focus on apparently contradictory emotions and responses—anxiety and calm, confusion and clarity, fear and courage, to name just a few—with Tomson drawing on personal experience and learnings and benShea adding spiritual observations. Illustrated with photographs by Dan Merkel of seascapes both turbulent and serene, the book offers inspiring insights and perspectives for our times.  Authors Shaun Tomson (above, left) and Noah benShea (above, right) present an in-person lecture and book signing event at the Santa Barbara Maritime Museum on Thursday, June 16, at 7 p.m. For information, visit sbmm.org.

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“The ocean has this elemental attraction to us all.” —Shaun Tomson Oahu’s contrasting moods encompass surfers at Waimea Bay (top), and line of surfboards flanks a surf shop on the North Shore (above).

REPRINTED WITH PERMISSION FROM FAMILIUS; ORIGINALLY PUBLISHED IN THE SURFER AND THE SAGE (ISBN: 9781641706551), FAMILIUS.COM/BOOK/THE-SURFER-AND-THE-SAGE.

“With this connectivity to nature comes a keen sense of self awareness, an innate sense of how one fits into the mosaic of the universe…” —Shaun Tomson A surfer (left) surveys the waves at Lennox Head, Australia. The sun makes a dramatic scene at Cannon Beach, Oregon (below).

THIS PAGE AND OPPOSITE: DAN MERKEL

“There are waves rising in every sea, in every life, in every moment. Be committed to knowing this and knowing who you are when that wave rises under you and invites you to know your ride as the ride of a lifetime.” —Noah benShea Waves collide in New South Wales, Australia (left). Shaun Tomson (above, left) rides Off the Wall, Hawaii. Boards rise to the surface at Waimea Bay, Oahu (above).

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Upgrades

Keep It Neat STORE YOUR FAVORITE POURS AND MORE IN A STYLISH BAR CABINET. By Frances Ryan

“Polyhedron” in lacquered burnished brass ($4,895); RH, Westlake Village and Santa Barbara, rh.com. JUNE 2022 / 805LIVING.COM

Upgrades

1. Cane and wood “West” in natural finish designed by Leanne Ford ($1,999) Crate and Barrel, The Village at Topanga in Woodland Hills, crateandbarrel.com. 2. “Hawkesbury” in bone and resin with black-and-white pattern ($2,299); Pottery Barn: Thousand Oaks, Santa Barbara, and San Luis Obispo; potterybarn.com. 3. “Enzo” with marble countertop, glass (upper) and iron-mesh (lower) doors, and mirrored back, designed by Charlie Zagaroli ($1,999); Crate and Barrel, The Village at Topanga in Woodland Hills, crateandbarrel.com. 4. “Max” in mahogany and brass from The Alexa Hampton Collection for Theodore Alexander ($8,130); PTS Furniture, Thousand Oaks, ptsfurniture.com. 5. Sonder Living “Chester” in walnut with stainless steel accents in brushed-brass finish ($3,150); The Sofa Guy, Thousand Oaks, thesofaguy.com. 6. “Jade” in painted sea glass finish with hammered metal base from the Newport collection by Barclay Butera for Lexington Home Brands ($5,299); Cabana Home, Santa Barbara, cabanahome.com. 7. C2C Home in natural wood tones with cement-gray patterned doors (price upon request); For Your Home Furniture, Ventura, fyhfurn.com. 8. “Fern” in ash wood with Carrara marble-topped drawers and glass doors ($2,298); Anthropologie: Thousand Oaks, Santa Barbara, San Luis Obispo, and Westfield Topanga in Canoga Park; anthropologie.com. 

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Discover the latest creations and innovations from Central Coast distillers, bar owners, and mixologists BY JAIME LEWIS

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Until fairly recently, cocktail options in the 805 consisted of the usual suspects: martinis, margaritas, Manhattans, etc. No artisan ice programs. No crafty garnishes. No boundarypushing shrubs, infusions, or surprise ingredients. With the rise of local distilleries, farm-fresh pickings, and skilled mixologists, all of that’s changed. Today, they’re not just cocktails—they’re craft cocktails, and they rival wine and beer for their complexity, gravity, and devoted following. Even in wine country, the gin joints are jumpin’. Ready to start sipping something new? Here, you’ll find the latest in spirits, mixers, accompaniments, and signature concoctions from the some of the experts behind the Central Coast booze revolution.

Spirit of the Times Gin, that exuberantly potent potable, has its hot spots and fans in the 805. DIY G+T

The herbaceous vibrance of gin attracts all manner of flavor-seekers, including Maggie Cameron and Eric Connolly of Della’s (dellaspasorobles.com) in Paso Robles. Whereas their next-door restaurant The Hatch (hatchpasorobles.com) features Southern-inflected comfort food and whiskey, Della’s serves wood-fired pizza and cocktails from a California-centric library of gins. These include four signature gin and tonics (named “Beauty,” “Brains,” “Brawn,” and “Bewitchery”), but guests can build their own G and T according to their preference, too. The procedure: pick one gin, pick the Fever-Tree tonic of your choice, then select one of four aromatic garnishes—fresh herbs, edible flowers, smoke, or seasonal fruit.

A New Mediterranean Classic

The Spanish cuisine at Loquita (loquitasb.com) in Santa Barbara meets its perfect match in a cocktail menu devoted exclusively to gin tonicas, or Spanish-style gin and tonics. How different is a Spanish G and T from its English-speaking counterpart? Vastly. Gin tonicas up the game considerably with the highest quality tonic water, craft gins from across the globe, wide-hipped, stemless wine glasses, and specialty ice. Most important, Loquita gin tonicas include more than a simple lime wedge as garnish; each glass maximizes freshness with a bouquet of produce, from plums, yuzu, and lavender to blood oranges and elderflower.

Mix and match ingredients to create a personalized gin and tonic at Della’s (opposite) in Paso Robles. The La Reina gin tonica (right) at Loquita in Santa Barbara is made with Empress 1908 gin, manzanilla sherry, lavender, and tonic. JUNE 2022 / 805LIVING.COM

Bar Wise Room for Mead

This month, High Seas Mead (highseasmead.com) in Santa Barbara opens its new taproom to introduce mead to the Funk Zone. Made of just honey, water, and yeast, mead is the oldest known fermentable beverage, predating beer and wine. At the taproom, High Seas carbonates and flavors its mead with fresh-pressed juices for a crisp, crushable drink that’s low in alcohol and gluten-free.

Secret(ish) Cocktail Collaborations

Watch social media for cues about clandestine menu collaborations, like those that occasionally transpire between Oak & Iron (oakandiron.com) in Thousand Oaks and Paul Martin’s American Grill (paulmartinsamericangrill.com) in Westlake Village. If you pay attention to their Twitter, Facebook, and Instagram feeds, you might get to try one of their mixologists’ limited-time-only drinks.

Packing a Punch

The Cane Tiki Room (cantikiroom.com) opened in Paso Robles last February, offering vintage vacation glamour and a staggering selection of 150 rums from across the globe. In addition to the menu of picture-worthy individual tropical drinks, don’t miss the bar’s three tiki punches, available for up to four or eight people to sip. All drinks can be paired with shareable Polynesian small bites like Spam Musubi, Firecracker Shrimp, and Mongolian Beef.

A New Way to Whiskey

The husband-and-wife team behind Barton Family Wines (bartonfamilywines.com) in Paso Robles is set to open the new Grain+Vine Distillery on their West Highway 46 estate. Named to honor co-owner Jenny Barton’s grain-farming father and co-owner Joe Barton’s grape-farming father, Grain+Vine will offer “unconventional whiskeys and traditionally focused gin and vodka,” say the Bartons. Don’t miss the on-site outdoor cocktail lounge with views of rolling Paso Robles vineyards.

FROM TOP: COURTESY OF HIGH SEAS MEAD; PRETTY MEDIA CREATIONS 2022; OPPOSITE: GARY MOSS PHOTOGRAPHY

High Seas Mead uses locally sourced fruits, like Meyer lemon and watermelon (above), to create its four sparkling flavors. At Paso Robles’ new Cane Tiki Room (right), a devilish vessel delivers punch for two to four imbibers, complete with a fiery presentation.

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After losing his home to the 2018 Thomas Fire mudslides, Berkeley “Augie” Johnson (above, right) became interested in the firemitigating high moisture content of agave plants. Purchases of his latest product, Firebreak Tequila (above), support the planting of agave in fire-prone areas.

A Solution Worth Sipping For

Berkeley “Augie” Johnson, owner of Augie’s Agave (augiesagave.com) in Santa Barbara, shares the ethos behind his tequila-style spirits brand and new tequila and mezcal bar on State Street in Santa Barbara. What’s the story behind your new Firebreak Tequila?

The impetus was the Thomas Fire mudslides a few years ago. We lost our house and possessions. Later, I read a forest service article from the ’70s about how to mitigate fires, and it said to grow cactus and agaves, which grow well in the hills here. I went to a fire council meeting and said that if anyone wanted to put agave in their defensible space, I’d fund it. I got thousands of plants growing through Montecito, Santa Barbara, and all the way up north in Buellton. Once I learned about it, I got more and more into agave. I went to Oaxaca and Guadalajara, and thought I could make a spirit out of the agaves I helped plant in Santa Barbara. They take six to seven years to mature, so until those are available, I’ve been growing them out of Jalisco. The Firebreak brand celebrates the strength and resilience of our community and of our firefighters.

We hear you’re opening a tequila bar in downtown Santa Barbara.

Yes, in late July or early August. It’s called Augie’s. We’re hopefully going to have the largest selection of tequilas and mezcals on the West Coast. There will be a huge wall of every tequila I can possibly find, plus a spot just for local varieties of agave spirits. I think the first wave for California was wine. The second wave was beer. The third wave could be agave spirits, because it grows so well here.

How many types of tequila do you plan to offer at Augie’s? Hundreds. It’s a very special liquor.

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THIS PAGE AND OPPOSITE, TOP: GARY MOSS PHOTOGRAPHY

A vermouth-soaked dragon fruit ice cube chills the Alta California cocktail at La Paloma in Santa Barbara.

There’s What in My Cocktail? Bizarre and beautiful, whimsical and weird, unexpected ingredients are turning up in all sorts of drinks.

Frozen Vermouth Oso d’oro–infused Dragon Fruit Cubes

At La Paloma (lapalomasb.com) in Santa Barbara, the Alta California cocktail riffs on the area’s indigenous roots with dragon fruit, a plant native to the Americas. The fruit is soaked in Vermouth Oso d’Oro from T.W. Hollister (a heritage California brand), frozen into ice cubes, and placed in a stemless glass with Cutler’s Gin.

Rainbow Sherbet

In San Luis Obispo, Highwater (highwaterslo.com) uses Thrifty Rainbow Sherbet in a punch called The Rumpus Room, based on a drink popular at 1980s birthday parties and baby showers.

Avocado and Agave

Behind the bar at Oak & Iron (oakandiron.com) in Thousand Oaks, mixologists use a reduction of avocado and agave for a sweet-savory cocktail syrup. This lean, green concoction lends texture and nuance when shaken with tequila and served in an up glass with a brûléed lime wheel garnish for a cocktail called “FOMO.”

Chanterelle Vodka

At Alchemists’ Garden (alchemistsgarden.com) in Paso Robles, the in-house alchemists have infused vodka with chanterelle mushrooms for a funky fresh take on the margarita. The chiller? A soy sauce ice cube.

Soju, Yakult, and Popping Boba Pearls

The folks at Secret Bao (secretbaosb.com) in Santa Barbara offer a cocktail called Poppin Passion, made with the rice-based spirit soju, the Korean yogurt drink Yakult, and popping passion-fruit boba pearls. Chefs and owners Felicia Medina and Peter Lee work with front-of-house manager Mikee Erandio to create the flavor-popping drinks.

Beer Syrup

Brandon Ristaino, owner of The Good Lion (goodlioncocktails.com) in Santa Barbara, uses house-made beer syrups to add flavor and body to cocktails. To make the syrups, he emulsifies beer and sugar or honey to add an unexpected and complementary dimension to drinks like an Irish whiskey Old Fashioned sweetened with Guinness syrup instead of simple syrup. At Secret Bao in Santa Barbara, the Poppin Passion cocktail (above) is made with soju, Yakult, and popping passionfruit boba pearls. Scoops of Thrifty Rainbow Sherbet bob in The Rumpus Room (left), a spiked punch bowl for groups at Highwater in San Luis Obispo.

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Oregon sour cherries are doused in Kentucky bourbon and bitters for a Yes Cocktail Co. garnish.

Bourbon-soaked Sidekicks Bourbon is having an extended moment, but fresh produce soaked in bourbon is particularly au courant. Boozy Cherries

Local cocktail supply group Yes Cocktail Co. (yescocktailco.com) in Paso Robles steeps Oregon sour cherries in Kentucky bourbon for its jarred Bordeaux-style boozy cherries. The syrup they’re packed in is made with Kentucky bourbon as well, along with Yes Cocktail Co. bitters and cane sugar. Drop the cherries into an Old Fashioned or skewer them on a Manhattan and use the rich Bourbon syrup as a mixer and flavor accompaniment, too. Or, tackle another cocktail trend by mixing up a Dirty Shirley, a grownup and decidedly non-virgin take on the Shirley Temple.

Bourbon Pickled Carrots

Upgrade your Bloody Mary with a garnish of carrots pickled in Kentuckyaged bourbon, smoked salt, and maple syrup from Last of Seven (lastofseven.com) in Santa Barbara. Owner Elizabeth Osterman-Brown also suggests using the carrots as a garnish for chilled carrot juice, a bit of grated fresh ginger, and a splash of fresh-squeezed orange juice over ice.

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Niches for Nightcaps

Stay for a nightcap? It might sound like an old-fashioned invitation, but in the 805, the nightcap is roaring back into fashion. Though it can be just about any drink you’d like to end the evening with, a nightcap is traditionally made with brown spirits meant to be sipped slowly.

FROM TOP: ALEXANDRA WALLACE; COURTESY OF HOTEL CALIFORNIAN; MICHELLE RAMIREZ PHOTOGRAPHY OPPOSITE: PHOGRAPHY BY MARY LAGIER

Open until 11 p.m. on Friday and Saturday, Nightcap at Granada Hotel and Bistro (granadahotelandbistro.com) in San Luis Obispo offers a menu of classic and signature options, like the “Thyme Stone,” made with Madeira, blackberry thyme cordial, bourbon, and lime. The bar also boasts an impressive list of nonalcoholic late-night sippers. In Santa Barbara, the Djinn Library Bar at Hotel Californian (hotelcalifornian.com) hosts a late-night event coinciding with the full moon. Called Howl, it features tarot card readings, a live DJ, and nightcap concoctions by “mixological alchemist” Devon Espinosa. At The Tavern at Zaca Creek (zaca-creek.com), the bar is open until midnight on Friday and Saturday, and every Thursday from 4 p.m. to 10 p.m., it hosts Flight Nights that feature distillery flights. As for nightcaps, sip a classic Sazerac or Manhattan or to keep the party going, order the “Bright Nights,” made with bourbon, amaro, coffee liqueur, and chocolate-walnut bitters. After all, the night is young. 

Made with Russell’s Rye, vermouth, and orange bitters, the Manhattan (left) at Tavern at Zaca Creek in Buellton is one way to cap off the day. The intimate candlelit atmosphere at the Granada Hotel and Bistro’s Nightcap lounge (above) in San Luis Obispo is an apropos setting for an end-of-night toast. Mixologist Devon Espinosa shakes up late-night cocktails at Hotel Californian’s Djinn Library Bar in Santa Barbara.

Craft brews shake up the can with great designs. BY JOAN TAPPER

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THIS PAGE AND OPPOSITE: COURTESY OF STUDIO ETHUR ETHUR

Forget about the 99 bottles of beer on the wall. These days there are what seems like 99 cans of locally produced beer on the shelf, each with a design that’s more eyecatching than the next. Craft breweries are booming in the 805 area, and they’re vying for your business not only with mind-boggling varieties and flavors of the alcoholic beverage but also with rock-’em, sock-’em graphics that range from floral to far out.

Tarantula Hill’s labels incorporate the brewery’s logo, a representation of its initials. The varied designs (above) reflect Hal Ethridge’s patterns and illustrations. The company says Saaah Bro? (opposite) “is for the kook in all of us.”

Tarantula Hill Brewing Co. in Thousand Oaks began brewing in 2018 but reached out to Hal Ethridge, creative director of Studio EthurEthur (ethurethur. com), even before it opened, asking him to come up with a logo and some initial designs for cans. Ethridge, who grew up in Paso Robles and now has his studio in San Luis Obispo, has long focused on designing consumer packaged goods, especially food and beverages. The look of the cans is crucial, he says, because of extreme competition on the shelf. “You may have 15 to 20 companies all selling the same product,” says Ethridge, who has now come up > JUNE 2022 / 805LIVING.COM

with designs for 25 or 30 Tarantula Hill cans, some seasonal and others that rotate in the catalog. “Tarantula Hill’s color palette is masculine,” he says, “and fits the persona of Thousand Oaks. They’re cool, and very proud of their space.” The names and descriptions are set by the brewmaster, and they have fun with the copy. “We want to keep that tone of voice,” Ethridge says. Among his favorite designs is the one for Liquid Candy Hazy IPA, which is described as a bright, orange juice–looking hazy, and uses art by well-known local graffiti artist Risk, which is tagged on the back. And Ethridge’s favorite quaff? That would be Blood Orange Jack Wit, a light, low-alcohol beer with “zesty blood oranges” and a vibrantly colored can to match.

Don Phüry (donphüry.com) is the creative force behind the designs for Casa Agria Specialty Ales in Oxnard. A longtime record packaging designer, he was in a band with a group from the area when a fan connected him to the folks who were starting the brewery in 2015. Phüry became art director and has done every can design for the last six-plus years. “That was my first beverage design,” he says, but he now creates art for other breweries across the 78

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COURTESY OF DON PHÜRY; OPPOSITE: COURTESY OF CHANNING STEPHENSON

For his otherworldly Life Bringer label (below, right), Don Phüry created an original lino print. His Citra Traveler can (top) has more of a retro feel. While the important information has to fit onto the front, the illustration spans the entire can.

country. “Every brewery wants a distinct aesthetic. In my opinion, the weirder the better! “Casa Agria specializes in sour beer—highly fermented in small batches with stone fruit. I think they are the best brewery of their size. Each series of beer has its own style label. They’re all over the place, aesthetically. IPAs have their own look. The same with the Frutaleta series.” Among Phüry’s favorites are the West Coast IPAs that hearken back to National Park posters for inspiration. The number of releases has never let up, with four or five new beers every month. “The music industry pace is quick,” says Phüry, “and it lent itself to the pace of the beer industry. I like to think of each beer label as a singles cover.”

Stephenson recalls, “and said we’re going to keep this.” The company got good feedback and asked him to design a series, which now includes an illustration of an astronaut for Convergence IPA and another based on Indiana Jones for Resurgence IPA. A native of Arroyo Grande, Stevenson moved to Ventura to attend Brooks Institute. After he graduated with a BFA in graphic design, he started out working in advertising and then created packaging for the toy industry before moving on to work with a top-10 Amazon company. But through his own Cside Designs studio (csidedesigns.com), he’s produced other beer label series for VCBC. For its Juicy Mirage beer, Stephenson designed a beach scene on a popsicle stick. “I love the beach,” he says. That’s

Channing Stephenson connected with Ventura Coast Brewery Company (VCBC) through its Pint Sized Show, a quarterly open call for submissions of beerlabel art. (The next one is scheduled for August.) He sent in a prospective label for the brand’s Submergence IPA that featured a deep-sea diver menaced by giant tentacles. “The brewery owner really liked it,”

been my background. Now I’m doing core labels. They don’t change, and they have a unique style.” What are the biggest challenges when it comes to designing beer can labels? For Stephenson, one is the size of the “canvas.” “What you see on the shelf is just two-and-a-half inches wide, and about four inches tall,” he says. Another: “You’re competing with all that other art!” he adds. 

Channing Stephenson’s work (above) covers cans for local breweries like Seaward and Enegren, as well as Ventura Coast Brewing Company. Stephenson says his favorite of his label designs for Ventura Coast Brewing is Buck It Dipa, which shows a cowboy riding off.

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Spirit Guides These local distillers never search too far for inspiration—or ingredients. BY ANTHONY HEAD

California’s artisanal distilleries are

THIS PAGE AND OPPOSITE: GARY MOSS PHOTOGRAPHY

gaining broader recognition, and those of the Central Coast are no exception. When it comes to producing intoxicating spirits—the foundation upon which great cocktails are built—it is the distiller’s time to shine. This quintet of local distillers share a deep passion for transforming California fruits and botanicals into premium-quality craft spirits, all in an effort to bring a little homegrown expression to your drink.

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Isak Allen, Eric Krauthoff, Jason Martin

Distillery team, Sespe Creek Distillery Oxnard

When asked about Sespe Creek’s business

For Isak Allen, Eric Krauthoff, and Jason Martin (above, left to right), the distilling process begins with corn flaking grits (above, right). A “whiskey thief” is used to steal a taste from a cask (opposite) at Sespe Creek Distillery.

motivations, its entire team of distillers replied in an email: “Obsessed biochemists make delicious booze. We’re truly in love with certain flavors and textures to be found within various spirits. Biochemistry has been our beloved and effective tool for harnessing these elements in our own recipes.” Sespe Creek was founded in 2017 by David Brandt, who used his PhD-level knowledge of biochemistry to enhance traditional distilling methods. With Isak Allen, Eric Krauthoff, and Jason Martin currently taking on the distilling duties, Sespe Creek enjoys three times the dedication while producing its bourbons and vodka. “If it’s big, bold, and daring, we’re pretty much guaranteed to be into it,” the team wrote. “For instance, we believe vodka should enhance cocktails, not hide in them, and also taste wonderful by itself. These are the defining traits of our Silvergrin Vodka. From the grains and potatoes we source from a fifthgeneration family farm to the mineral profile of the final spirit, every part of the recipe is focused on amplifying flavor and body.” Having such defining traits in place certainly pays off: Silvergrin Vodka won “World’s Best Varietal Vodka” in the United States at the 2022 World Vodka Awards. For more information, visit sespecreekspirits.com.

Steve Glossner

Distiller, Pendray’s Distillery Templeton

It’s not uncommon for California

Tastings are held at the distillery, located at 95 Booker Road, Templeton. Visit pasoportwine.com for more information.

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Steve Glossner samples the product at Pendray’s Distillery, one of three beverage companies he co-owns with his wife, Lola.

CORRYN ENGDAHL

distilleries to belong to larger or multifaceted alcohol operations. That’s the case for Pendray’s Distillery, part of the PasoPort Wine Company, which also includes the Per Caso table wine brand. In addition to being winemaker for PasoPort and Per Caso, Steve Glossner is Pendray’s distiller, concentrating on brandies, fruit liqueurs, and grappa. “We bought the still in 2013,” Glossner says, referring to the 500-liter pot still, manufactured in Germany, that he uses for distilling his myriad spirits. “We got started when craft distilling was building some steam. Now, all the products in our portfolio go together really well.” Running three companies with his wife and business partner, Lola, may sound like a lot to tackle, but it affords Glossner unique opportunities, such as aging his brandies in barrels previously used for aging PasoPort’s port. Glossner also crafts amaro, an Italian-style liqueur with a proprietary blend of botanicals that’s barrel-aged and traditionally enjoyed as a digestif. Among other accolades for Glossner’s amaro, it was named “Best Liqueur” in 2021’s Sunset International Spirits Competition.

Aaron Bergh oversees the distillation process (bottom) and pours the results in the tasting room (left).

Aaron Bergh

Master Distiller, Calwise Spirits Co. Paso Robles

HM IMAGERY

Having opened Calwise Spirits in 2016, Aaron Bergh is by no means an old-timer among the ranks of the state’s spirits industry. But he’s been around long enough to know that the best days for California’s distilleries are still to come. “We’re getting there, but we’ve not reached our full potential,” he says. “We’ll keep constantly finding new ways to innovate until we find our identity as a whole.” In addition to producing small-batch rum and whiskey, plus a line of orange liqueurs sourced from fresh-picked California oranges, Bergh’s 6,000-square-foot distillery and tasting room features Big Sur Gin, named “Best New Western Gin” in 2018 by the California Craft Spirits Competition. “A good spirit is one in which you can taste the influence of the location and the culture of the place where it’s made,” Bergh says. “Our Big Sur Gin uses Paso Robles wine grapes, distilled to a brandy with native herbs like white sage and elderberry. It tastes like hiking through a hillside.” The Calwise Spirits’ tasting room is located at 3340 Ramada Drive, Suite B, Paso Robles. For more information, visit calwisespirits.com.

Kevin Coulton makes the most of Willow Creek’s affiliation with its founding company, Opolo Vineyards. Many of the ingredients for the distillery’s fruit brandies, whiskey, and liqueurs come from the Opolo estate.

Kevin Coulton

Head Distiller, Willow Creek Distillery Paso Robles

With regard to alcohol production,

Willow Creek’s tasting room is located at 7110 Vineyard Drive, Paso Robles. For more information, visit willowcreekdistillery.com.

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TOP: CAMERON INGALLS

winemaking has dominated much of the education in this state, followed by beer brewing. “Distillation now has coursework and classes in colleges,” says Kevin Coulton, head distiller at Willow Creek. “You’re starting to see more of that. It’s exciting.” Coulton, a former marine and Cal Poly San Luis Obispo graduate, came to Willow Creek in 2016 and discovered an abundance of cross-pollination happening with its sister company, Opolo Vineyards. “Being a part of Opolo means we use a lot of estate ingredients, like muscat grapes for our V.S.O.P. Brandy,” he says, explaining that the “Very Superior Old Pale” designation signifies that the brandy has spent at least four years aging in oak. Distillers like Coulton aim to capture a “sense of place.” With walnut orchards scattered among the vineyards, for instance, he harvests organic walnuts for Nutty Behavior Walnut Liqueur. “I also grow pears in bottles,” he says. “We grow pear trees, and I work the pear buds into the bottles to grow. Then I’ll fill the bottle with our pear brandy.” This tasting room exclusive never lasts long: “I only have 108 bottles working this year,” Coulton says.

Anthony Caspary Distiller, Ventura Spirits Ventura

“We’re small,” admits Anthony

Caspary, distiller for Ventura Spirits. “We’re not micro, but we’re small.” And yet, Ventura Spirits showcases an exceptionally broad spectrum of products, including prickly pear brandy, limoncello, agave-based spirits, and various canned cocktails. “We have a portfolio that represents the agricultural potential of Ventura County and Santa Barbara County,” says Caspary. “We like to reassert the value of the distillery in the agricultural-value chain. Being at the end of the chain means using what people can’t eat fresh. That guiding principle actually leads to a lot of innovation. We’ve always got a pretty full pipeline of special releases, on a small scale, available exclusively in the tasting room.” Caspary makes a rare Strawberry Brandy exclusively with Oxnard and Santa Maria strawberries. The brandy is aged in neutral French oak barrels, producing what he calls “a magical combination.” Wilder Gin, the company’s signature spirit, made with native California botanicals like sagebrush and yerba santa, is what Caspary likens to “basically hiking in the hills of coastal California and putting that sensory experience in the bottle.” 

GARY MOSS PHOTOGRAPHY

The Ventura Spirits tasting room is located at 3891 N. Ventura Ave., Suite B2A, Ventura. For more information, visit venturaspirits.com.

Anthony Caspary holds a coa, a tool used to strip the leaves from agave heads, like the ones behind him, that he uses to make spirits.

Taste FOOD / WINE / DINING OUT

Water Works LOCAL CHEFS DELIVER OUR BODY’S MOST IMPORTANT NUTRIENT VIA THEIR REFRESHING AGUAS FRESCAS RECIPES. By Jaime Lewis Photograph by Gary Moss

sk anyone if they drink enough water, and they’ll likely say no, especially in the summer months. Since about 60 percent of the human body is composed of water, getting enough of it is vital—and yet still a collective challenge. Could aguas frescas be the answer? Colorful, flavorful, and hydrating, these “fresh waters” are made by blending the pulp and juice of fruit, vegetables, seeds and/or grains with water, and sweetening to taste. The tradition comes from Mexico, where the vibrant infused waters have quenched folks’ thirst since the reign of the Aztec Empire. More recently, the most famous varieties, like horchata and agua fresca de jamaica (hibiscus), have taken root in the United States. Several establishments in the 805 have perfected their recipes, like Corazon Cocina (corazoncocinasb.com) in Santa Barbara, where horchata is made with locally produced vanilla extract and almonds. Other aguas frescas makers lean into the abundance of local produce to create hydrating fruit-and-veggie drinks and even cold-brewed coffees steeped with orange peel and cinnamon, like the Iced Café de Gaucho at Fish Gaucho (fishgaucho.com) in Paso Robles. For those who are bored with the plain stuff from the tap, these just might address the season’s waterdrinking woes. Aguas frescas serve as both a great alternative to alcohol and as a hydrating morningafter boost. Here, three Central Coast purveyors tell how to make their favorites.

HORCHATA Despite its rich, creamy texture, this horchata is dairy-free. “From my perspective, what makes it special is that everything is handmade,” says Andreas Velasco, manager of operations at Corazon Cocina (corazoncocinasb.com) in Santa Barbara. Spiced with two hits of cinnamon, it’s thickened with jasmine rice and almonds and sweetened with brown sugar. It requires an overnight soak, so start making it a day in advance. “We always sell out,” Velasco says. “Sometimes it goes so fast, we can’t even catch up to make it for the next day.” Makes 3 quarts 1 cup uncooked jasmine rice 1½ cups almonds 2 cinnamon sticks 3 quarts water, divided ½ cup vanilla extract 1 tablespoon powdered cinnamon 1 cup brown sugar

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Submerge rice, almonds, and cinnamon sticks in 1 quart of water and soak overnight (or 2 days maximum). Blend rice, almonds, cinnamon sticks and soaking water in a blender. Strain through cheesecloth or fine-mesh sieve. Place solids back in blender and add 1 quart water. Blend again, strain, and repeat with remaining quart of water. Strain as much liquid from solids as possible and discard solids. To strained liquid, add vanilla, powdered cinnamon, and brown sugar. (Use more or less brown sugar according to your preference.) Mix well and serve chilled.

Serves 12 1 cucumber, partially peeled ¾ cup fresh lime juice 1 aloe pad, fresh, peeled ⅔ cup granulated cane sugar ¼ cup fresh cilantro (optional) 8 cups water

AGUA FRESCA DE PEPINO

Think of this recipe from Fish Gaucho like a strawberry lemonade but with the solids and fruit pulp included—plus chia seeds, which soften and “bloom” when soaked in liquid.

Though the wall of tequila and mezcal attracts visitors to Fish Gaucho (fishgaucho. com) in Paso Robles, the restaurant takes its zero-proof drinks just as seriously. Assistant manager Seisha Graf shares the formulas for a trio of aguas frescas on the restaurant’s menu this summer, including this hydrating punch made of lime, cucumber, cilantro, and fresh aloe vera.

Puree cucumber well in a high-powered blender, then add lime juice, fresh aloe, and sugar, pulsing in the blender. Add cilantro, if desired. Pulse quickly, add water and strain mixture. Serve over ice.

AGUA FRESCA FRESAS CON CHIA

Serves 10 4 tablespoons whole chia seeds 7 cups water, divided ¾ pound strawberries, cleaned, hulled and halved >

GARY MOSS PHOTOGRAPHY

Fresh pineapple, cucumbers, lemons, and spinach flavor Agua Fresca de Piña y Espinacas, which can be sweetened to your liking.

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Taste Food 1 cup fresh lemon juice ⅓ cup granulated cane sugar Add chia seeds to 3 cups of water. Set aside. Puree strawberries, lemon juice and sugar in a blender. Add remaining water and chia seed soaking water. Stir and serve over ice.

ICED CAFÉ DE GAUCHO “This is an exciting spin on a classic staple,” says Fish Gaucho’s Seisha Graf of this cold-brewed coffee drink, which is flavored with orange zest, cinnamon, and vanilla bean. “It’s a perfect dessert or afternoon caffeine boost.” It requires an overnight steep, so start preparing it more than 24 hours in advance. Serves 9 ½ pound ground Mexican coffee 1 quart water, plus more for diluting coffee to taste ½ vanilla bean 1 stick Mexican cinnamon (available in grocery stores with well-stocked international sections) Zest of ½ orange, cut into strips 2 tablespoons cinnamon 2 tablespoons granulated cane sugar 1 cup simple syrup 9 ounces coconut milk Cold-brew coffee in 1 quart water with vanilla bean, Mexican cinnamon, and orange zest. Steep in the refrigerator for 24 hours. Strain out grounds, vanilla bean, orange zest, and cinnamon stick using a fine-mesh sieve. To serve, stir together remaining cinnamon and sugar and pour into a saucer. Pour a small amount of water into a second saucer. Dip the rim of each of 9 glasses into the saucer of water, then into the sugar and cinnamon mixture. Fill glasses with ice cubes. Dilute coffee to taste with water, mix in simple syrup, and divide among glasses. Top each with a 1-ounce float of coconut milk. Serve.

Join the Alzheimer's Association California Central Coast Chapter for The Longest Day to raise funds and awareness for care, support and research. Plan an activity of your choice for the summer solstice—June 21— or any day that works best, and invite friends and family to join you.

JUNE 2022 / 805LIVING.COM

AGUA FRESCA DE PIÑA Y ESPINACAS (PINEAPPLE SPINACH AGUA FRESCA) Called “green water” by JK Catering (@j_kcatering on Instagram) in Oxnard, this traditional agua fresca blends pineapple, spinach, cucumbers, and lemons for a cooling drink to sip on the porch when the mercury rises. This recipe makes enough for a party. Makes about 1.75 gallons ½ pineapple, chopped 1½ cucumbers, chopped 3½ lemons, peeled, flesh chopped ½ bunch spinach 5 quarts water, divided Granulated cane sugar to taste Combine pineapple, cucumbers, and lemon flesh in a 3-quart bowl and mix well. Place half of mixture In a 7-cup blender with half of spinach and 2 cups of water and puree until smooth. Transfer puree to a 2-gallon vessel. Puree remaining half of fruit mixture with remaining spinach and 2 more cups of water. Add to first batch of puree. Add remaining 4 quarts of water, mix well, and sweeten with sugar to taste. Serve over ice. 

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Taste Spirits By Shauna Burke

Travel, by the Glass

ESCAPE TO A FAR-FLUNG DESTINATION WITH A SIP OF THESE LIBATIONS. any travelers can’t wait to step off the airplane to explore a new culture, and recreating globally inspired drinks at home is one of the easiest ways to experience destinations near and far without ever stepping foot outside the front door. Boozy refreshments can truly embody a sense of place—showcasing locally produced spirits rich in history and tradition—and transport imbibers back to a memorable trip or a great night out with friends. Here, five local mixologists mix up easy recipes for foreign-born classics that are fit for an inspired night in.

LOQUITA’S SANGRIA ROJA “Sangria, in its most natural form, comes from a very humble tradition of simplicity,” says Ryan Lykins, lead bartender at Loquita (loquitasb.com) in Santa Barbara. “I think what makes ours so special is that we don’t try to overdo it.” This is restaurant’s recipe for a red variety. A white version follows. Makes a 51/4-ounce serving SIMPLE SYRUP 1 cup granulated sugar 1½ cups water SANGRIA 2½ ounces tempranillo wine 1 ounce Torres 10 Brandy ½ ounce lemon juice ½ ounce orange juice ½ ounce simple syrup 1/4 ounce pimento dram 1 green apple, chopped 6 cinnamon sticks

To make simple syrup, combine sugar and water in a small saucepan and bring to a boil. Simmer, stirring, until sugar dissolves, about 1 minute. Remove from the heat and let cool completely. Store in an airtight container in the refrigerator for up to 3 weeks. To make sangria, combine ingredients in an 8-ounce container. Cover and refrigerate overnight. Pour over glass full of ice cubes and stir. Garnish with orange slice and diced green apple.

Makes a 51/4-ounce serving 3 ounces albarino wine ½ ounce Torres 10 Brandy ¾ ounce lemon juice ½ ounce orange juice ½ ounce simple syrup (see previous recipe for directions) 1 cucumber wheel Combine ingredients in an 8-ounce container. Cover and refrigerate overnight. Pour over a glass full of ice cubes and stir. Garnish with cucumber wheel.

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COURTESY OF LOQUITA; OPPOSITE, TOP: EVA HEIMANN

LOQUITA’S SANGRIA BLANCA

MOJITO While the name and staple ingredients of this popular Cuban cocktail have been attached to a multitude of twists, this version from Andres Fernandez, owner of The Copa Cubana (venturaharborvillage.com/directory/copacubana) in Ventura Harbor Village, stays true to the original. Makes 1 cocktail 4–5 fresh mint leaves 1½ ounces Havana Club Rum ½ ounce agave nectar, such as Tres Agaves ½ ounce fresh lime juice 1 ounce soda water Muddle mint with a scoop of crushed ice in a glass. Add another scoop of ice, rum, agave nectar, and lime juice and stir. Top with soda water.

CAIPIRINHA Cachaça, a spirit made from sugarcane juice, is the cornerstone of Brazil’s refreshing national cocktail, which calls for only a simple addition of muddled lime and sugar. The Caipirinha has a long history in Brazil, says Rodrigo Reis, owner-bartender of Moqueca Restaurant (moquecarestaurant.com) locations in Thousand Oaks and Oxnard, who suggests pairing the drink with appetizers like coxinha and pastel (Brazilian-style chicken croquettes and empanadas). Makes 1 cocktail Half of a lime 1½ tablespoons granulated sugar 2½ ounces cachaça Muddle lime with sugar in a shaker. Add cachaça and ice and shake well. Pour into a rocks glass and serve.

FRENCH 75 Wendy Guionnet, owner-bartender of Le Petit Cafe & Bakery (lepetitcafebakery.com) in Ventura, serves up this classic take on the light, bright Parisian aperitif, made with standard home-bar ingredients. Makes 1 cocktail 1½ ounces gin, such as Citadelle ½ ounce freshly squeezed lemon juice 3–4 ounces Champagne, such as Brut, or other sparkling wine Lemon twist, for garnish Combine gin and lemon juice in a cocktail shaker with ice cubes and shake to chill thoroughly. Pour into a flute or coupe glass and top with Champagne or other sparkling wine. Garnish with lemon twist.

NEGRONI This Italian creation calls for just three spirits, plus a twist of fresh orange peel— which really does make all the difference. Bar manager Emma Roberts at Porta Via (facebook.com/portaviacalabasas) restaurant in Calabasas uses an Italian gin from the Amalfi Coast for this recipe. However, any gin will do. Makes 1 cocktail 1 ounce Campari liqueur 1 ounce sweet vermouth, such as Carpano’s Antica Formula 1½ ounces gin, such as Malfy Orange twist, for garnish Combine all ingredients with ice in a mixing glass and stir. Strain and serve up or on the rocks. Garnish with orange twist.  JUNE 2022 / 805LIVING.COM

Taste Dining Out By Victoria Woodard Harvey Photographs by Gary Moss

From Bean to Cuisine

LOCAL INGREDIENTS SHINE THROUGH A SOUTHERN LENS AT VENTURA’S MODEL CITIZEN, A NEW RESTAURANT AND BAR FROM THE BROTHERS BEHIND PROSPECT COFFEE ROASTERS. For a small plate of Scallop Crudo, thin slices of the sweet, tender mollusks are arranged in a green pressed juice, made from apples, celery, and jalapeño, and draped with pickled green strawberries in a nod to nearby strawberry fields. A drizzle of fragrant makrut lime oil the color of emeralds tops it all off. In the same category, the Blue Crab is similar to a gratin. The main ingredient is paired with quartered Hakurei turnips and served in a rich, creamy beurre blanc beneath a coating of toasted sourdough bread crumbs seasoned with Old Bay, a distinctive Southern flavor that Lindsey admits he could not do without. It’s also a featured flavor in the large plate of gulf shrimp served with Rancho Gordo cranberry beans, sofrito, and kombu seaweed, slow cooked in a Dutch oven. Vegan and vegetarian offerings appear throughout the menu, as well.

t the onset of a bustling dinner service at downtown Ventura’s Model Citizen (modelcitizenvta.com), co-owner Derek Ulrich takes a moment to reflect on the hospitality industry journey that led him and his brother Blake to open this new upscale, neighborhood restaurant. The two Ojai natives started out roasting coffee in the family’s garage in nearby Solimar Beach before launching Prospect Coffee Roasters in Ventura in 2014 and Prospect Coffee Bar soon afterward. While Model Citizen required plenty of careful calculation and patience, the impetus was simple. “We looked around and asked ourselves what would we want to see in this town where we are raising our families,” says Derek. “Where would we want to hang out to enjoy a good meal?” Their vision crystalized when they discovered the talents of Gabriel Lindsey, a recent Nashville transplant who became executive chef. Lindsey’s signature plates marry Southern cuisine with California’s year-round farm finds and ocean treasures. “I wanted the dishes on this menu to be relatable,” Lindsey says, “like our Chicken Piccata. It’s familiar, but there’s also a little something else going on.” The opening menu offers a variety of cocktailfriendly nibbles: platters of crudités with whipped feta and dill, pimento cheese spread ignited with a hint of fermented Fresno chiles, and a bold and delicious combination of whole Spanish anchovies and bright Meyer lemon salsa served with local Headwinds Bake Club bread, which in a flashback of Old Town Ventura, is still delivered daily by bicycle.

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Co-owners Derek Ulrich (above, left) and his brother Blake head up the new restaurant and bar with the help of general manager Matt Bourne (opposite, bottom). The bar turns out creative refreshments, like the Italian Honeymoon, made with Wray & Nephew Rum, Luxardo Bitter Bianco, Bordiga Vermouth Bianco, Contratto, lime, and mint.

Tables are set for dinner (above, right) four evenings a week and for brunch on Sundays. Executive chef Gabriel Lindsey (right) oversees his menu of creative and comforting plates, such as (clockwise, from top) Artichoke Antipasti with soppressata (Italian dry salami), sun-dried tomato, provolone, Nicoise, and mint; Whole Spanish Anchovies With Meyer Lemon Salsa; and Headwinds Bake Club bread with preserved lemon butter.

Other large plates for sharing include the aforementioned Chicken Piccata, a half-bird, deboned, its hefty portions of both dark and white meat thickly sliced and crisp-crusted. The result is topped with preserved lemon, beurre blanc, salted capers imported from Italy, and lightly dressed frisée and bitter greens. In another entrée, a salad of baby gem lettuce and soft herbs is tossed with a lip-smacking vinaigrette made from fennel pollen and a special late-harvest zinfandel vinegar from Napa Valley’s Katz Farm. It’s finished with a generous shaving of ricotta salata (salted dry ricotta) and edible flowers. The Whole Fish dish is a charcoal-grilled sea bream served with what Lindsey calls “a mop up,” a Southernstyle barbeque sauce he reinvents by steaming harvested sea kelp and blending it with black garlic, sherry vinegar, and preserved tomatoes. Preserved sea bean and fresh mint and parsley mignonette round out the plate. Steak aficionados will appreciate the dry-aged Flannery beef, an extremely tender Holstein variety popularized in recent years by chef and “slow food” devotee Alice Waters as a sustainable alternative to Black Angus and other more common breeds. Model Citizen is one of the first eateries in

Ventura County to offer Flannery cuts, including hangar steak au poivre with Japanese turnip, sunchoke, and spring onion; and the 30-dayaged rib eye, priced and ordered by the ounce. On the side, standouts include the brown butter carrots with sumac yogurt and the tender asparagus with green garlic aioli and shaved cured egg. Libations at Model Citizen include rotating domestic lagers on draft and wines by the glass or bottle. The cocktail menu offers selections like the refreshing Bitter Spritz with Sirene bitters from the Amalfi Coast, Bordiga Vermouth Bianco, Italian Bay Laurel Liqueur, and prosecco; the Super Good Vodka Cran made with house cranberry-and-makrut-lime syrup; and the Model Margarita with Cimarron Blanco Tequila, Amara D’Arancia Rossa Amaro, and yellow Chartreuse Liqueur. “We’ve got lots of great producers on the spirits side,” says the restaurant’s general manager Matt Bourne, “and great wine producers, like Terre des Dames, mother and daughter winemakers in Languedoc, France; and Argyros, a dry-farmed Assyrtiko vineyard in Santorini, Greece.” Also on hand are several noteworthy eastern European finds from Hungary, Georgia, and Slovenia, as well as Santa Barbara County producers Lieu Dit and Sandhi. Among after-dinner sweets offerings are the Sourdough Crème Brûlée and the Vanilla Bean Ice cream with apple compote, toasted pine nuts, salt crystals, and fresh shiso (an herb in the mint family) leaves. “My brother and I are first-time restaurant owners,” says Derek Ulrich. “Gabe is a first-time head chef, and Matt is a first-time GM. But, we are making our way. Gabe delivers the elevated concept we were looking for, and we’ll see what kind of influence or mark this region will have on him. I think it will be exciting to watch.”  JUNE 2022 / 805LIVING.COM

with American steaks, chops, and seafood, since 1979, proving that the classics never lose their appeal. Sparkling garlands of tiny white lights, white tablecloths, a marble-inlaid bar, tip-top service, and Frank Sinatra in the background set the scene for traditional, satisfying meals.

NEW COAST & OLIVE 1295 Coast Village Road Montecito, 805-690-3920 coastandolive.com Californian; Entrées $20–$55 Saturday and Sunday Brunch

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 $26–$54 Great Views, Romantic

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

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

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

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

Located on the ground floor of the Montecito Inn, this upscale yet unstuffy spot keeps locals and hotel guests happy with its seasonal menu infused with farmer’s market ingredients. At dinner, starters like Grilled White Shrimp Salad and Tempura Cauliflower set the stage for main dish options, such as Seafood Pappardelle, Trout Almondine, and Braised Short Rib. A varied brunch menu includes a Cognac Banana Flambé Waffle, along with a roster of egg dishes, acai bowl, salads, sandwiches, burgers, fresh fish, and a market selection of oysters. An international wine list offers a broad assortment from the Central Coast. Lunch is served Monday through Friday.

COAST RANGE & VAQUERO BAR 1635 Mission Drive Solvang, 805-691-9134 coastrange.restaurant Steak & Seafood; Entrées $28–$99 Romantic

Partners, chefs, and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz collaborate with sommelier, winemaker, and James Beard Award–winner Rajat Parr at this classic steakhouse that sparkles with chefdriven creativity. Leather banquettes and custom stained-glass panels add to the ambience in the glamorous dining room, and patio seating is ample. Dinner entrées from the grill include selections like dayboat scallops, from the menu’s “Coast” section, and steak cuts, such as Japanese A5 Wagyu and Creekstone Farms Ribeye, from the “Range” section, all of which can be dressed with seven different sauces. The Vaquero Bar serves cocktails, local wine, craft beer, and a casual food menu that includes Fish & Chips made with local vermillion rock cod. For dessert, brioche doughnuts are made hot-to-order and served with brown butter glaze.

COIN & CANDOR AT FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 coinandcandor.com Californian; Entrées $19–$49 At this breakfast, brunch, lunch, and dinner brasserie, original dishes by chef Jesus Medina are driven by the seasonality of ingredients from local purveyors and influenced by his Latin roots. At dinner, look for seafood and meats from the wood-fired grill, such as Baja California red snapper adobo, along with fresh salads, sides, and house-milled breads. Pastry chef Patrick Fahy’s creative desserts range from Oatta Cota, made with farmers market fruit and cinnamon oat crisp, to Apple Pie Souffle and 10-Layer Chocolate Cake.

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.

THE GALLERY RESTAURANT 30768 Russell Ranch Road, #C Westlake Village, 818-889-1338 thegallerywestlake.com New American and Seafood Entrées $18–$54

This sleek eatery in The Shoppes at Westlake Village strikes a comfortable balance between casual and upscale, serving a varied menu of classic dishes and updated twists with global influences. Father and son owners Moez and Karim Megji make sure there’s always something new along with mainstays such as steaks and burgers. Look for favorites such as MacadamiaCrusted Halibut with Thai peanut sauce, Oven-Roasted Seafood with yakisoba noodles, and Cajun Gumbo. The sprawling raw seafood bar includes stars like spicy tuna and fresh oysters. The restaurant is open weekdays for lunch and nightly for dinner, and happy hour is every day from 3:30 p.m. to 6 p.m.

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

GIANNFRANCO’S TRATTORIA 666 Linden Ave. Carpinteria, 805-684-0720 giannfrancos.com Italian; Entrées $13–$28 Great Patio

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

The family of owners welcomes you here with open arms. In good weather, opt for a seat on the back patio with its garden setting. Some customers always start dinner with a glass of wine and the calamari appetizer, which comes with perfectly grilled baby squid and shrimp next to a crock of slightly spicy dipping sauce. It’s a great idea. Salads are also quite nice and take advantage of the local growers. The pastas are lightly sauced and there’s a daily fresh risotto. Meats include grassfed free-range lamb chops and rib-eye steaks as well as farm-raised chicken. Giannfranco’s is open for lunch and dinner Wednesday through Monday.

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

Offering a taste of Paris in Paso without the pretense, this buzzing French farmto-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 and 3835 Cross Creek Road, Ste 18 Malibu, 310-317-0099 luckysmalibu.com Steak House; Entrées $16–$69 Saturday & Sunday 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.

NATE’S ON MARSH 450 Marsh St. San Luis Obispo, 805-544-4454 natesonmarsh.com Italian/Contemporary American Entrées $14–$49 Sunday Brunch

Housed in a charming colonial bungalow, Nate’s on Marsh offers fine dining, hold the pretension. Owner and San Luis Obispo native Nathan Long also presents an extensive wine list with a well-curated selection of Central Coast and Italian bottles, and a full bar. An evolving seasonal menu focuses on local ingredients. Try the Cacio e Pepe (cheese and pepper) with housemade chitarra pasta. The restaurant is open for dinner Wednesday through Sunday from 5 p.m. to 9 p.m.; the bar opens at 4 p.m. On Sundays, brunch includes dishes like PB&J French Toast made with Back Porch Bakery brioche bread, house-made almond butter, and berry jam and Biscuits and Gravy with house-made biscuits and sausage topped with crispy shallots.

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

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.

OLIVER’S 1198 Coast Village Road 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.

ONYX AT FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 fourseasons.com/westlakevillage/dining Japanese; Entrées $33–$34, Sushi Rolls $10–$35 The emphasis in this sleek, contemporary restaurant is on Japanese classics. Artfully presented nigiri sushi, sashimi, and specialty rolls are made to order at the sit-down sushi bar. Hot dishes

Kimpton Canary Hotel in Santa Barbara has something to sing about: the reopening of its fully renovated Finch & Fork (finchandforkrestaurant.com) restaurant and new Californiafocused menus from chef Craig Riker. Signature dinner dishes include Hope Ranch mussels with coconut curry broth, and buttermilk fried chicken, served with potato puree and hot honey sauce. For best brunch bets, try the chilaquiles or short rib–sweet potato hash with poached eggs. Libation choices include more than 100 wines and beers from the Central Coast and twists on classic cocktails. 96

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include panko-crusted Jidori chicken breast with rice and katsu sauce and Chilean sea bass paired with yuzu, spinach, shimeji, shitake, and enoki mushrooms. Desserts like matcha rice pudding and traditional Japanese chiffon, with chocolate custard, are the perfect finales. Pair it all with sake from the wide array of offerings.

THE RANCH HOUSE 102 Besant Road Ojai, 805-646-2360 theranchhouse.com Farm-to-table; Prix Fixe $45 for three courses, $55 for five Romantic

The Ranch House is much changed from the early 1950s, when it was founded as a pay-what-you-can vegetarian restaurant by Alan and Helen Hooker. But its sense of magic remains: A stream runs through the property, spilling into a koi pond with a bridge that leads to the gardens. Tables draped in white linens are tucked behind stands of bamboo throughout the garden and arranged on a sheltered patio strung with twinkle lights. (The table nearest the pond is a prime spot for marriage proposals.) The current menu channels the Hookers (who added meat to the menu in the 1960s) with prix-fixe dinners that continue to showcase local produce, some of it from the on-site herb garden. Don’t miss the braised pork belly appetizer, which might come with a sweet pineapple poppy sauce one season and other accompaniments the next. The wine list offers 600 imported and domestic labels. A note about the address: The Ranch House is located where South Lomita Avenue meets Besant Road, prompting Yelp and other online sources to place it at 500 S. Lomita Ave.

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

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

UPDATE SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1720 sanysidroranch.com Contemporary American; Entrées $41–$130, Sunday Champagne Brunch $105 Great View, Romantic, Sunday Brunch

A spectacular setting at this historic resort combines with its award-winning restaurants and wine cellar for a memorable dining experience. Located inside a 19th-century citrus-packing house, the Stonehouse restaurant has a romantic air with white linen–covered tables set in an inviting dining room featuring woodburning fireplaces and on an ocean-view terrace. The Plow & Angel offers a similarly cozy ambience indoors and on an outdoor patio, where trees provide shade by day and glitter with twinkle lights by night. Tables at the Carriage House, based on availability, are inside enchanting cottages or on a private enclosed patio.

Executive chef Matthew Johnson presents a seasonal menu with a bounty of herbs and vegetables from the on-site organic chef’s garden. The lunch menu offers dishes like Crispy Halibut Tacos, while dinner mains include options such as Steak Diane, prepared in the classic style and flambéed tableside. Sip from the renowned wine cellar’s 12,000 bottles containing varietals from around the globe. Sunday brunch at the Stonehouse includes house-made bakery items, starters, entrées, desserts, and Mumm Champagnes.

THE TAVERN AT ZACA CREEK 1297 Jonata Park Road Buellton, 805-688-2412 zaca-creek.com Brasserie; Entrées $20–$48 Sunday Brunch

Located on a carefully resurrected historic Santa Ynez Valley property, this sophisticated yet warm and welcoming tavern offers dinner, happy hour, and Sunday brunch. Acclaimed chef Cullen Campbell combines a dedication to local ingredients with French and Italian influences in menus that showcase elements like house-made pastas and beef from some of California’s premier ranches. Menus change often, but expect dinner entrées like Barbecued Winfield Farm Mangalitsa Pork Collar and Pan-Seared Salmon with grilled herbs. For Sunday brunch, get fancy with a caviar service or go southern with shrimp and grits. A remarkable selection of Santa Barbara County and imported wines, local beers, and signature and classic cocktails add to the experience. Seating is available inside or on the covered patio. Happy hour and dinner are offered Thursday through Saturday, and Sunday brunch is from 10:30 a.m. to 2 p.m.

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

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

Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The

spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.

Fresh seafood is a focus, but meats, including breaded pecorino-crusted lamb chops, share the spotlight. About 40 wines from Sicily, along with other Italian regions and California, make a perfect pairing.

WATER’S EDGE RESTAURANT AND BAR 1510 Anchors Way Ventura, 805-642-1200 watersedgeventura.com American; Entrées $21–$55

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

This aptly named bar and grill offers well-prepared plates from land and sea in an elegant setting with harbor views. Starters like chorizo crab cakes, garlic shrimp, and the restaurant’s award-winning New England clam chowder set the stage for main dishes such as seared sesame seed–crusted ahi and braised Szechuan short ribs. Brunch, served every Saturday and Sunday, offers appetizers, egg dishes, beignets, and waffles, as well as burgers, sandwiches, and locally sourced fish. Pets are welcome on the patio. Happy hour is every day from 3 p.m. to 6 p.m. (except holidays).

Foodie

Cuisine that shines regardless of decor, service, ambience, or even views. BAR LE CÔTE 2375 Alamo Pintado Ave. Los Olivos barlecote.com Seafood; Entrées $26–$50

Daisy and Gregory Ryan, the award-winning team behind Bell’s restaurant in Los Alamos, join forces with chef Brad Mathews, their partner at this elegant yet unstuffy seafood tavern. Mathews’ background includes stints at Fishing With Dynamite in Manhattan Beach and Morro Bay Oyster Company. Here, he lets the daily catch from the waters off of California, especially the Central Coast, shine in dishes such as Day Boat Scallop Crudo and Santa Barbara Sea Urchin. Emily Blackman curates a list of beer and wine from small West Coast producers and select European estates.

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

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

NEW BEDDA MIA 1218 State St. Santa Barbara, 805-770-8777 beddamiasantabarbara.com Sicilian; Entrées $29–$59, Pastas $26–$36

Presenting a cozy interior decorated with photos of Sicilian scenes and a menu packed with authentic dishes, this restaurant is a love song to Sicily. Chef Alberto Morello and his wife Elaine Andersen Morello, who own and run Olio e Limone Ristorante, Olio Pizzeria, and Olio Bottega in Santa Barbara, operate this warm and welcoming eatery. Alberto’s Sicilian roots show in offerings like his twist on the traditional Sicilian Pasta alla Norma: half-sleeve pasta tubes imported from Sicily with swordfish, eggplant, tomato, and mint.

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

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

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

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

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

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

Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best

Modern seafood tavern Bar Le Côte (barlecote.com) in Los Olivos launches lunch service showcasing bounty from local farmers and fishermen. Chef and co-owner Brad Mathews’ midday offerings include the Fluke Sandwich, a stack of the flatfish, Finley Farms arugula, tomato, and pickled red onion on pain de mie (a soft bread); the Fried Oyster Po’ Boy, made with Pacific Gold oysters and sauce gribiche (a cold hard-boiled egg–mustard sauce); and a shareable vegetarian paella with cherry tomatoes, sweet peppers, and basil. Also on the menu; a rotating selection of draft beers and Santa Barbara County and international wines. 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 onionbacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and housemade butter. Well Bread Wines created by Doug Margerum are available by the glass or bottle.

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

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

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

Cozy and candlelit, Café Bizou offers French comfort food in an unstuffy atmosphere. It’s known for wellcrafted classics such as traditional bouillabaisse, lobster bisque, escargots persillade, steak au poivre, double truffle pommes frites, along with plats du jour. Also look for grilled fresh fish, steaks, chops, chicken, pastas, and risotto. This is high-end food without the prices to match. A salad added to your dinner is $2 or $3, and wine buffs rejoice at the $2 per bottle corkage fee. JUNE 2022 / 805LIVING.COM

Where to Eat Now CORK DORK 1125 Lindero Canyon Road, #A2 Thousand Oaks, 818-532-7284 corkdorkwinebar.com Modern American; Entrées $18–$54

At this convivial restaurant and wine bar, guests explore the fruit of the vine in a sophisticated yet unstuffy atmosphere while noshing on dishes from chef Danny Amirian’s imaginative menu. With an emphasis on local ingredients, the menu changes frequently, but expect dishes such as grilled prime hanger steak, housesmoked trout on grilled toast with pickled veggies, truffle fries with a sprinkling of Manchego cheese, and crispy battered cauliflower. Sip from a list of more than 40 wines by the glass, try a curated flight of two-ounce pours, or opt for a local craft beer.

Hook & Press craft doughnut shop (hookandpressdonuts.com) is settling in to its new spacious location in Santa Barbara’s La Arcada Plaza. Breakfast sandwiches, such as house-made turkey sausage, egg, and cheese on a buttermilk biscuit, join the menu of scratch-made doughnuts that feature available seasonal local ingredients. There’s no campfire required to try the summery s’mores doughnut, made with buttery brioche, chocolate glaze, toasted marshmallow fluff, and graham cracker crumble. Beverages include coffee drinks and Central Coast beer, wine, and bubbles.

UPDATE DECKER KITCHEN 3731 E. Thousand Oaks Blvd. Thousand Oaks, 805-418-7746 deckerkitchen.com American Entrées $21–$49, Pizzas $17–$19 Sunday Brunch

Serving upscale food in an unpretentious atmosphere, chef-owner Graham Harris keeps the menu fresh and creative. Mainstays include his naturally leavened sourdough bread, fresh-from-the-oven pizzas, starters like Feta Mousse Toast with heirloom tomato, and entrées such as barbecued pork ribs and seared ribeye steak. Sip a craft cocktail, a tropical drink, or smalllot wine. At Sunday brunch, from 10 a.m. to 2 p.m., dishes like Lemon Ricotta Pancakes and Chilaquiles go down easy with a Bloody Mary or mimosa.

NEW THE DUTCHESS 457 E. Ojai Ave. Ojai, 805-640-7987 thedutchessojai.com Burmese-Californian & Bakery Entrées $16–$48 This all-day bakery, café, and Burmese-Californian restaurant is run by Ojai residents Zoe Nathan and Josh Loeb, restaurateurs of the acclaimed Rustic Canyon Family of eateries in Santa Monica. Here, they partner with pastry chef Kelsey Brito, baker Kate Pepper, and chef Saw Naing, whose menu reflects his childhood in Burma. In the morning, pair a fresh-baked pastry with locally roasted Bonito

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coffee. Shareable plates made from locally sourced ingredients hold sway at dinner. Try the biryani, made with organic chicken, basmati rice, and warm spices and covered in house-made puff pastry. The evolving list of South Asian–inspired desserts includes treats such as Passion Fruit Lassi Pie. Sips are marketdriven cocktails, regional craft beers, and smallproduction Central Coast and international wines. Sit in inviting indoor dining rooms, furnished with vintage finds and antiques, or on the vine-draped patio.

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

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

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

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

UPDATE FIRST & OAK 409 First St. Solvang, 805-688-1703 firstandoak.com Modern European; Five-Course Tasting Menu $85 per guest; À La Carte Entrées $29–$48

This charming eatery at the Mirabelle Inn was recognized with the Plate designation in the Michelin Guide California 2019. Chef Javier Ramirez combines local ingredients with classical techniques for his seasonal five-course tasting menu, offered in addition to the à la carte menu. Look for dishes such as Roasted Cauliflower with truffle and chive vinaigrette, Kimchi Cracklings, miso-marinated duck breast, seasonal risotto, house-made pasta, local wildcaught seafood, and 28-day aged prime New York steak. A well-curated wine list includes international and Central Coast bottlings and interesting varietals.

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.

FULL OF LIFE FLATBREAD 225 Bell St. Los Alamos, 805-344-4400 fulloflifefoods.com Californian; Flatbreads and Entrées $9–$27

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

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

The artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Loquita in Santa Barbara’s Funk Zone. The address says Anacapa Street, but walk in from Helena Avenue for the quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made with seasonal ingredients. Open daily, the bakery serves breakfast and lunch. Morning meal offerings include dishes like Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. The lunch menu features salads and sandwiches, plus specials like Nashville Hot Chicken served with house-made pickles. The bakery’s rustic patio is shared by its neighbor, the Santa Barbara Wine Collective, which offers curated tasting flights and wines by the glass and bottle.

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

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

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

Chef Ryan Fancher, who brings a culinary pedigree that includes a stint at Napa Valley’s French Laundry, oversees the dining options at this modern urban resort, which has a playful vibe. A contemporary spin on a classic steak house, Ox + Anchor sets

an elegant yet approachable tone for dinner. Large sliding glass walls in the stylish dining room open to a covered alfresco terrace. In addition to signature steaks and seafood, the menu features shared plates like Crispy Crab Cake and Goat Cheese Croquettes. Central Coast wines take the stage on the thoughtfully curated wine list. The bright, casual Piadina offers a fresh California take on Italian cuisine based around the wood-fired oven for all-day service. Adult libations and light bites are served at The Rooftop Terrace and High Bar amid lush planted greenery and a bocce court with views of the rolling hills.

INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $10–$18

Part restaurant, part butcher shop, and part takeout, this popular spot is hard to miss—just look for the colorful mural with floating sausages and the retro neon “EATS” sign in front. Inside, you’ll find locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu features an array of wood-fired pizzas, such as rosemary with Parmesan or skirt steak, tomatillo, and queso fresco (a soft, mild, white Mexican cheese). Small plates include chicken liver with guanciale (Italian cured pork), while the sandwich list offers selections like the Crispy Pork Banh Mi. Local wine and beer options are on tap. Check out the deli case for imported cheeses, house-cured meats, and other delicacies.

UPDATE INTERMEZZO BY WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 intermezzosb.com Modern American; Entrées $19–$52

Located in the historic El Paseo, Intermezzo is the casually stylish sister restaurant to the long-beloved Wine Cask. A collaboration between proprietor John O’Neill and executive chef Josh Brown, the eatery features modern American cuisine with a Mediterranean twist. Favorites include Spicy Capicola Pizza, Shetland Isle Salmon, and the Cask Burger. Nightly specials reflect seasonal farm-fresh picks. Sit by the fireplace or at the copper-clad bar, in the dining room hung with framed photos of O’Neill’s and Brown’s favorite punk rockers, or outside in the interior courtyard or the street-side portico.

LA BODEGA TAPAS 790 Price St. Pismo Beach, 805-295-5400 labodegapismo.com Tapas $13–$30 Live Music

Mediterranean-inspired tapas come to Pismo Beach at this intimate eatery where groups of friends, couples on dates, and beachgoers stop to share bites between sips of local wines and sangria. The creative menu of artfully presented small plates celebrates local ingredients including meats and cheeses sourced from partner creameries and natural meat purveyors. Recurring favorites on the seasonal menu include empanadas and flatbreads from the wood-fired oven. Dogs are welcome on the pooch-friendly patio, and live music ensues on Wednesdays and Sundays.

LA PALOMA CAFÉ 702 Anacapa St. Santa Barbara, 805-966-7029 lapalomasb.com Californian/Mexican/Spanish; Entrées $21–$30 Weekend Brunch

This neighborhood favorite occupies a historic building and a special place in the hearts of locals. The original La Paloma Café was open from 1940 until 1983; for the next 37 years it was Paradise Café. Now owned by Acme Hospitality, the restaurant offers a creative

menu focused on oak-grilled meats and fish, along with seasonal produce. Chef Jeremy Tummel melds Spanish and Mexican influences in dishes such as Santa Barbara Mission Chicken with apple-and–pink peppercorn sauce and Santa Maria–Style Snake River Farm Wagyu Tri Tip. Sip a specialty margarita, local wine, or beer. Seating is offered on a two-level outdoor patio or inside the casual dining room. Dinner is served Wednesday through Sunday; Saturday and Sunday brunch is from 10:30 a.m. to 1:30 p.m.

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

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

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

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.

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

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

Loquita is Spanish slang for a wild, fun-loving girl, but this eatery’s menu and food are seriously irreproachable. Executive chef Peter Lee sources the finest meat, fish, cheese, and produce to create festive, communal, à la carte meals, including tapas, pintxos (small bites typically pierced with a toothpick), and signature paella dishes. Drinks autentico include JUNE 2022 / 805LIVING.COM

Where to Eat Now sangria and Spanish-style gin and tonics. Enjoy the spacious patio with two inviting fireplaces, or try the small-bites bar named, naturally, Poquita.

UPDATE MAD & VIN 1576 Mission Drive Solvang, 805-688-3121 thelandsby.com Wine Country Cuisine; Entrées $20–$48 Saturday and Sunday Brunch

Located inside The Landsby hotel, this stylish restaurant is named for the Danish words for “food” and “wine.” The menu from chef Beto Huizar features wine country–inspired cuisine with a nod to Solvang’s heritage in dishes such as the Nordic Caesar salad, a mélange of local greens, sauteed garlic shrimp, fried sourdough croutons, and dillcaraway Caesar dressing. At dinner, the Flat Iron Steak with duck fat fries and the Cioppino, paired with selections from a primarily Santa Barbara County wine list, are standouts. Saturday and Sunday brunch presents egg dishes, sandwiches, burgers, salads, and fish and chips. In the bar, happy hour is Sunday through Thursday from 4 p.m. to 6 p.m. and includes a menu of shareable bites.

An outpost of Rare Society (raresociety.com) is poised to open in Santa Barbara, a northern extension of its two sister locations in Solana Beach and San Diego. Chef-owner Brad Wise helms the stylish retro steakhouse, offering a menu that highlights premium open flame– grilled meats, including dry-aged rib eye, American Wagyu, filet mignon, and pork chops. Classic starters like Oyster Rockefeller, Shrimp Cocktail, and Caesar Salad set the stage. Craft cocktails and carefully curated wines provide liquid refreshment.

UPDATE 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 and partner and sous chef Giana Barone serve up authentic southern Italian cuisine and warm hospitality at this bustling bistro. Dig into Neapolitan-style pizzas from an Italian wood-fired 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 prosciutto with house-made tomato jam. The bistro is open daily for lunch and dinner.

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

Don’t let the multicolored chalkboard menu or the solarpowered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads,

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sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food—witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of house-roasted pork shoulder served with fried sweet potatoes and pickled red onions, gets its heat from an aioli made with aji amarillo, a pepper from Sanchez’s native Peru. Additions at dinner might include malbec-braised short ribs on polenta one night and savory chicken stew called aji de gallina the next. Desserts include alfajores, delicate shortbread cookies filled with salted caramel. The Foodies in Training children’s menu includes a turkey slider with fruit, yucca fries, and a drink, all for $6.

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

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

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

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

OLIO E LIMONE RISTORANTE, OLIO BOTTEGA AND OLIO PIZZERIA 11 W. Victoria St., Suites 17-18, and Suite 21 Santa Barbara, 805-899-2699 olicucina.com Italian; Restaurant Entrées $20–$42, Bottega $4–$12, Pizzeria $6–$28

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello preside over these three Italian venues. At the ristorante, salads, seafood, chicken, and chops are served alongside house-made pastas and sauces. Olio Bottega, a casual breakfast, lunch, snack, and retail spot next door, serves egg dishes, Italian croissants, and espresso drinks for breakfast and hot Italian street food specialties and panini on house-made focaccia for lunch. Shop from a selection of Italian specialty products, cocktails, beer, and wine to take home. At the pizzeria, enjoy chicken, fish, and beef entrées, pasta, antipasti, salads, and panini. Pizzas are topped with gourmet ingredients, such as sautéed rapini, spicy salami, and black truffles.

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

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

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

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

PAUL MARTIN’S AMERICAN GRILL 100 S. Westlake Blvd. Westlake Village, 805-373-9300 paulmartinsamericangrill.com American; Entrées $19–$52 Romantic, Saturday & Sunday Brunch

Located in The Promenade at Westlake, this sophisticated bistro-style restaurant, which has seven other locations, features an all-day menu with house specialties such as live-fire grilled steaks, panseared herb-marinated “Brick” Chicken, and Cedar Plank Steelhead Salmon. Burgers, sandwiches, and salads round out the menu. Sunday brunch includes an entrée (don’t miss the Crab Cake Benedict), organic coffee, and select cocktails for $32. Nightly happy hour in the bar offers wines and handcrafted cocktails and a menu of small plates, like Garlic Ginger Chicken, Shrimp Tacos, and Bacon and Caramelized Onion Flatbread, for $8 to $10.

PETIT VALENTIEN 1114 State St. #14 Santa Barbara, 805-966-0222 petitvalentien.com French; Entrées $20–$25 Weekend Ethiopian Brunch 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.

Step into this cozy French bistro in La Arcada Plaza for lunch or dinner to feel transported to Paris. Candles glow, glasses clink, and the menu lists such classics as escargot and pan-seared duck breast. But there are also surprises, like the Ethiopian weekend brunch, served from 11:30 a.m. to 2:30 p.m., and Sunday supper with a different one-time French menu each week. Sip wines from California or France or local beers on tap. Diners are also served outdoors in the plaza.

PICO AT THE LOS ALAMOS GENERAL STORE 458 Bell St. Los Alamos, 805-344-1122 picolosalamos.com New American Shared Plates & Entrées $10–$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 dinner menu from chef Cameron Ingle changes frequently but offeres dishes like whole roasted branzino with salsa verde, duck breast with polenta and dijon mustard reduction, and steak frites. 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. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.

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

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

SANTO MEZCAL 119 State St. Santa Barbara, 805-883-3593 santomezcalsb.com Contemporary Mexican; Entrées $15–$26

Located a block from the beach on the edge of the buzzy Funk Zone, this stylish venture from restaurateur Carlos Luna offers a fresh take on Mexican dishes made with local ingredients. The menu celebrates seafood with plates such as Halibut Ceviche and Camarones al Mescal (Mexican shrimp sautéed in a creamy mezcal sauce). Breakfast, lunch, and dinner are served daily. A full bar pours creative craft cocktails and selections from wine and beer lists with local and international labels. Happy hour hums weekdays from 2 p.m. to 5 p.m.

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

This locals’ favorite has top-notch food and elegant decor, provides friendly service, and exhibits plenty of attention to detail. Craft cocktails, like

the Clean Slate, are creative and meticulously made. Starters include fresh sushi, salads, housemade soups, and fried calamari. Entrées lean toward flavor-packed dishes such as New York Steak with peppercorn sauce, Crispy Chicken with chardonnay-bacon gravy, and Grilled Salmon with sun-dried-tomato chimichurri. Don’t miss the macaroni and cheese side dish. Two romantically lit patios have fireplaces and heat lamps. Happy hour features deals on appetizers like smokedpork tacos, beer, wine, and draft cocktails.

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

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

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

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

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

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

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

Local (localmontecito.com) adds a new note to the Montecito dining scene. An all-day menu features lunch and dinner selections like Ahi Crudo, Nashville Hot Fish & Chips, and pan-seared salmon served over black jasmine rice in a red coconut curry broth. Some of the featured local seafood and produce comes from the Friday farmers’ market just outside the restaurant. Drink options include specialty cocktails, local wines, and beer. Owner Mike Sheldon also presents a changing schedule of live music for guests to enjoy inside or on the large patio. Coming soon: weekend brunch.

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. BOLLYWOOD INDIAN RESTAURANT #3 860 Hampshire Road Westlake Village, 805-777-7100 bollywood3.net Indian; Entrées $10–$15

Fresh vegetables are used in the curries, masalas, and kormas at this casual Indian restaurant. Chicken, lamb, fish, and shrimp are prepared a variety of ways: in the tandoori oven, with coconutmilk sauces, and in spicy vindaloos. Naan comes topped with garlic, basil, cilantro, and onions, or stuffed with cheese or potatoes. Beer and wine are on offer, along with excellent yogurt drinks like mango lassi and Indian spiced tea.

BRENT’S DELI 2799 Townsgate Road Westlake Village, 805-557-1882 brentsdeli.com Deli; Entrées $6–$20 Kid-Friendly

For amazingly good Reuben sandwiches on rye bread piled high with pastrami or corned beef, sauerkraut, and Thousand Island dressing, you can’t beat this slick deli. The booths are cushy and roomy, leaving space for your tummy to expand as you down a four-layer slice of chocolate cake or a plate full of stuffed cabbage rolls. A separate bar also offers the full menu. The patio out back allows for even more seating. A counter up front expedites take-out orders. Brent’s Deli is open for breakfast, lunch, and dinner daily. JUNE 2022 / 805LIVING.COM

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Where to Eat Now THE DAISY 1221 State St. Santa Barbara, 805-845-0188 thedaisyrestaurant.com Californian/Mediterranean; Entrées $16–$22 Kid-Friendly

Owned by husband-and-wife team Dominic Shiach and Carmen “Daisy” Deforest, this bright and airy café is known for its top-notch food, casual setting, and good value. Deforest helms the kitchen, offering dishes such as Falafel Plate, Mezze Plate, HouseSmoked Brisket Banh Mi, California Lamb & Beef Kofta Meatballs with tzatziki, and Spicy Braised Chickpeas with couscous. All are made with produce from farmers markets and Farm Cart Organics in Carpinteria. Sip from a selection of 16 mostly local wines on tap, selected beers, and kombucha on tap. The café is open for lunch and dinner, and dogs are welcome on the outdoor patio.

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

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

Pico (losalamosgeneralstore.com) in Los Alamos welcomes new chef Cameron Ingle, formerly of the Michelin-starred Blue Hill at Stone Barns farmstead restaurant in New York. Ingle introduces a new menu of dishes made with ingredients sourced mostly from local farmers and ranchers and designed for family-style sharing. The evolving menu may include such preparations as whole roasted branzino with salsa verde. 102

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NEW FRESH CURRY CHEFS 33 North Lewis Road Camarillo, 805-384-8066 freshcurrychefs.com Indian; Dine-in Entrées $10–$14

Warm spice aromas beckon at this casual eatery, which serves authentic Indian dishes, including a roster of vegetarian and vegan options. Start with samosa or tandoori chicken tikka and move on to a tantalizing array of curries or a hearty rice bowl. A must-try is the Bombay Frankie Roll or “Indian burrito,” a street-food dish of curry, fresh vegetables, and chutney wrapped in just-baked naan. Husband-and-wife owners Yash and Kiran Narang also offer do-it-yourself meal kits that come with semi-prepared ingredients and easy-to-follow instructions, so guests can make their own Indian feasts at home. Prepared dishes are available for takeout, too.

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

This breakfast and lunch establishment serves a unique blend of American and southern Italian fare every day from 8 a.m. to 2 p.m., with both sides of the menu available all day. Owner Alessandro Tromba honors his family’s Italian heritage in dishes like Maicho’s Morning Carbonara and Molise Eggs Benedict with prosciutto and pancetta. Linger with a Mimosa, sangria, glass of wine, Peroni on draught, or espresso drink. Rounding out the menu are fresh salads and deli and hot sandwiches, including eggplant parmigiana. You won’t be sorry if you try the Torta della Nonna.

JANE 1311 State St. Santa Barbara, 805-962-1311 janesb.com and Jane at The Marketplace 6940 Marketplace Drive Goleta, 805-770-5388 janeatthemarketplace.com Eclectic; Entrées $9–$34

Devoted fans keep coming back for the wellexecuted main dishes, pastas, salads, sandwiches, burgers, and daily specials at these sister eateries, which are named for owner Margaret Huston’s mother Jane Moody, whose pictures adorn the walls. The Santa Barbara location is open for dinner, offering entrées that range from grilled duck breast and filet mignon to Chicken Piccata and penne with house-made Bolognese sauce. For dessert, don’t miss the coconut chiffon cake. The Goleta venue is open for lunch and happy hour as well as dinner. The menu there is similar but also includes oak-fired, brick-oven pizzas.

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

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

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.

OYSTER LOFT 175 Pomeroy Ave. Pismo Beach, 805-295-5104 oysterloft.com Seafood; Fresh Oysters $16 per half dozen; Crudo $14–$27; Entrées $21–$47 Great Views

Savvy seafood lovers get their fix at this buzzing ocean-view spot with an outdoor patio. Oysters, such as Fanny Bay and Kumamoto, are delivered fresh daily and other fresh crudo starters include scallop carpaccio and salmon poke tacos. Preparations change seasonally, but look for pan-seared Pacific halibut and cioppino, chock-full of sea bass, mussels, prawns, and littleneck clams. Non-seafood options include hangar steak au poivre and wild mushroom and asparagus risotto. Go ahead and splurge on the peanut butter–chocolate tower. Happy hour is Mondays through Thursdays (excluding holidays) from 4 p.m. to 5 p.m., offering the chef’s choice of oysters on the half-shell with rice-wine mignonette for $1.50 each, $1 off draft beers, and $7 curated wines by the glass. Dinner is served nightly.

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

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

RUMFISH Y VINO 34 N. Palm Street Ventura, 805-667-9288 rumfishyvinoventura.com Caribbean–Central American Inspired Entrées $13–$27 Sunday Brunch

Rumfish Y Vino brings the taste and feel of the tropics to Ventura. The airy dining room and bar area and roomy outdoor patio with lush plantings and a fireplace puts diners in vacation mode. Begin by nibbling crispy Conch Fritters, Ahi Tuna Crudo, or Peruvian Ceviche. Move on to Caribbean Fish Stew, braised pork tacos on house-made corn tortillas, or vegetarian rice and beans with roasted vegetables. Sip an inventive cocktail or local beer and wine. The restaurant is open for lunch, dinner, Sunday brunch, and daily happy hour.

THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches and Platters $10–$17 Dog-Friendly, Great Views, Kid‑Friendly, Romantic Patterned after an Italian enoteca, the aptly named Stonehaus starts each day as a coffeehouse, serving kale-berry smoothies along with baked goods, wraps, and breakfast sandwiches from Lisa Biondi, executive chef at the adjacent Mediterraneo at the Westlake Village Inn. It switches to wine bar mode in the afternoons and evenings, when the menu includes charcuterie and crostini platters, salads, panini, and desserts. The outdoor pizza oven is fired up nightly (check website for hours). Wine flights are arranged by regions, varietals, and themes. Patios overlook the waterfall and the working vineyard, which is open for picnicking on Stonehaus fare (check website for information about seasonal tastings and festivals). The picnic tables and bocce ball court are family friendly, and visiting canines get a water fountain of their own near the courtyard fireplace.

Fun, Fun, Fun

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

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

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

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

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.

FARFALLA TRATTORIA 160 Promenade Way Westlake Village, 805-497-2283 farfallawestlakevillage.com Italian; Entrées $13–$30

The dark and sexy environs evoke both romance and fun, aided by a classical guitarist playing in the lounge area on Friday and Saturday nights. Excellent Italian fare from chef-owner Santino Coccia includes an extensive list of cheeses and a full-blown fresh mozzarella bar. Salads are created as either starters or main courses. The pasta list is long and has many interesting choices. Pizza, plus seafood like cioppino and branzino, and plenty of meats will satisfy most appetites.

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.

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.

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 earthtoned dining room, on the outdoor patio, and for takeout. Reina’s Ice Cream by the Scoop, made by the Cherneys’ daughter, is a must.

Adding to its smash-hit roster of burgers, XO Santa Barbara (xosantabarbara.com) launches breakfast. Created by chef Caleb Laub, the menu is served Thursday through Monday from 8 a.m. to 12 p.m., and includes fried-egg sandwiches and cheekily named menu items, like the Dirty Diner and Hangover Bowl, fries topped with chorizo gravy, cheese sauce, pickled jalapeños, and a fried egg. Add a “Hair of the Dog” Pabst Blue Ribbon for $1.

REUNION KITCHEN + DRINK 1118 E. Cabrillo Blvd. Santa Barbara; 805-364-3366 reunionkitchen.net Modern Comfort; Entrées $15–$43, Burgers and Sandwiches $15–$23 Great Views

This buzzing ocean-view spot nestled on the lower floor of the Cabrillo Pavilion, just a few steps from the sand on East Beach, is the third location in its Orange County-based restaurant group (others are in Anaheim Hills and Laguna Beach). Soak up the views from the light, beachy dining room or expansive patio while savoring breakfast (served all day), lunch, dinner, or happy hour, which is offered Monday through Friday. For appetizers, try the Crab & Shrimp Ceviche and the Coconut Shrimp, available exclusively in Santa Barbara. Signature entrées include Rosemary’s Chicken and Biscuits. Sip a local wine, craft beer, or cocktail.

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.  JUNE 2022 / 805LIVING.COM

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