FIRSTS (continued)
lent crust with puffy edges. The house-made spinach gnocchi are perfection: light, melt-in-your-mouth pillows in a spinach/ ricotta/foie gras/prosciutto cream topped with shaved pecorino/Romano cheese. Seven other pasta dishes to choose from — portions are hearty — include squid ink tagliatelle and mussels, bucatini and meatballs, or shrimp and pink vodka sauce. The fettuccini Bolognese, with pork and beef, makes a perfect fall or winter dish. A piccata with wildcaught salmon, packed with flavor thanks to a great lemon-capers sauce, is definitely a highlight, served with broccolini with roasted garlic, roasted potatoes, and carrots. It’s a tasty twist on chicken piccata. There’s a nice range of wines by the glass and by the bottle, and Mizza Wine Bar (next door) will be introduced by year’s end. Be sure to save room for the house-made limoncello cake with a nice dollop of fresh whipped cream. Mizza is great for dining solo or a deux at the long counter or in the highceilinged bright and airy inside dining room. It’s a great destination for large groups/family style dining to share the many delicioso items. Be sure to look up, both outside and inside, to appreciate the soaring ceilings and the building’s fine architectural details. Brava, Mizza! —By Leslie A. Westbrook MIZZA, 1112 State St, 805883 3935, is open for lunch and dinner (open until 10 pm) seven days a week. Also available for delivery via the Restaurant Connection. www.mizzasb.com 18
FOOD & HOME
Julia’s favorite By Raymond Bloom
A
sk any local and they’ll tell you that Jane restaurant on State Street is a go-to place for mouthwatering craft burgers. And they’ve been serving them the same way since their inception in 2008 … 100 percent natural, black angus patties, hand-formed and served on sesame seed buns which are house-made from scratch every day. The toppings and spreads are also made in-house and so delicious that Julia Child dubbed Jane’s clas-
sic cheeseburger as her favorite burger in Santa Barbara. In addition to the standard burgers found every day on the lunch and dinner menus, a special daily burger is also featured. On Mondays it’s the Lone Star Burger, which boasts a Firestone beer-battered red onion ring, house-made BBQ sauce, applewood-smoked bacon and Jack cheese on that unbeatable housemade bun. On Thursday it’s the Anaheim Burger, which features
fresh Anaheim chilies, provolone cheese and house-made cilantro mayo. Fridays are reserved for The Big Pickle, which features avocado, Tillamook cheddar cheese, and the snappiest dill pickles you’ll ever taste. Add some fresh cut fries and a pint of Droughtsmen Irish Red beer and you’re in business. What could be better? 1311 State St. 805-962-1311. www. janesb.com w w w. f o o d – h o m e . c o m
