1 minute read
Chef's Choice
It’s a new decade and Santa Barbara’s dine out experience is at its very best. Offerings of hearty meats with mushrooms and garlic mash, short ribs, lamb, chili, soups and stews are the staple choices on most winter menus. Pair with a local Santa Rita Hills pinot or rich Santa Ynez Valley Syrah and you have the classic winter fare experience on the Central Coast. And the winter crops in this region are far more exciting than most people realize making for some great sides and desserts, too. Prime time citrus, cherimoyas, several types of avocado, dates, leafy greens, artichokes, walnuts, arugula and mountains of cabbage give local kitchens the necessary farm to table tools to create signature comfort food that goes way beyond what many of us can do at home.. The following are some of the best local offerings that we are so fortunate to enjoy all winter.
LUCKY’S STEAKHOUSE Smoked Scottish Salmon with capers and onions. Pair with Champagne.
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OLIO E LIMONE Swordfish with Sicilian ratatouille.
PETIT VALENTIEN RESTAURANT Potato wrapped local black cod over market vegetables.
SHORELINE CAFÉ Olive Oil Poached Garlic Shrimp. Half pound of shrimp poached in olive oil, fresh garlic, scallions, and chili flakes. Garnished with parsley and lemon. Served with grilled baguette. Pair with 2017 Qupe Syrah, Central Coast. Aromas of violet, plum, and blackberries.
OPAL RESTAURANT & BAR Phyllo wrapped tiger prawns with coconut curry sauce. Pair with Foley Chardonnay, Sta. Rita Hills.
JANE Chinese Bay Scallop Salad Bowl. Bay scallops and sesame saute, served warm over butter lettuce, daikon sprouts, Napa cabbage, fresh orange segments, roasted almonds and sesame vinaigrette. Paired with Cordon Sauvignon Blanc, Happy Canyon, Santa Barbara
CHASE RESTAURANT Signature linguine with clams. Pair with Brander Sauvignon Blanc.
TRATTORIA MOLLIE Branzino alla Griglia. Fresh grilled striped sea bass sautéed with porcini mushroom in white wine sauce.
HOLDRENS STEAKHOUSE Prime beef filet with bacon wrapped BBQ shrimp. Pair with Justin Vineyards Cabernet Sauvignon.
BOUCHON Tri of sea scallops. Chef recommends pairing with a custom tasting flight of local wines.
CROCODILE RESTAURANT & BAR Grilled garlic prawns and peppers.
WINE CASK Roots Farm mixed greens.
