The Opal Concept

Richard Yates and Tina Takaya, owners of the popular downtown eatery Opal Restaurant & Bar, have been in the restaurant business for a collective 82 years. Both have served in all capacities of the business, from server and bartender to dishwasher and line cook. Both agree that success in this very competitive industry is all about the concept and the constant renewal of that concept. In this interview, staged in the newly remodeled interior of the restaurant and via email, both reflect on what brought them to the “Opal Concept,” and how they keep it fresh every day for their current and future guests.

Tina Takaya: I’ve always loved everything to do with design, including food. I studied interior design, architecture, and landscape design but I needed to work in the restaurant biz to pay for school. Who knew that I would have such passion for the restaurant business? They say “do what you love and you’ll never work a day in your life” Yes, it is hard work, I don’t deny that, but I love it.

Richard Yates: I fell in love with this business working in restaurants to support myself while attending college. The endless creativity of food and cocktails, the amazing variety of wines, and the rich and rewarding relationships you develop in the restaurant business, all combined to compel a wonderful career choice. And the education I thought I was leaving behind after finishing college continues to this day, because you never stop learning in a profession that you love.

Q: What is your motto?

A: “I was going to say “Life is short. Eat dessert first” only because I love dessert, however, it’s what my mother used to tell me, “Be kind to everyone because we don’t always know their story.”

Q:How did you come up with the eclectic concept?

A: We wanted to create a menu that is eclectic so that there is something for everyone. We often put our twist on traditional dishes such as Spanish paella or a bouillabaisse or a creative sauce on a fresh grilled fish or steak. Sometimes we have visitors come in four nights in a row because they can find something different each time.

Q: Where do you get the ideas for new menu offerings?

A: Our executive chef, Felipe Barajas, has an innate talent. He will come up with many of the new ideas. “Personally, I love to cook too,” says Tina Takaya. “I am always thinking of ideas and I often create something in my mind and bring the idea to Felipe.” He then works with me and adds his twist on it. Such as the prime rib French dip. I wanted roasted prime rib sliced thin, a homemade roll, and a delicious jus, of course don’t forget the horseradish! The next day Felipe put one together after roasting a prime rib, baking the rolls and creating a smoked onion aioli. We introduced it to our guests and they loved it too ... a winner. A guest comes up from Long Beach just for the sandwich. We also came up with a delicious flourless chocolate ganache layer cake for two. It looks like a little birthday cake!” What is your favorite memory of owning Opal? Tina and Richard: When we first started is one. We joke, “It’s probably like having a baby, you forget the hard parts (17-hour days, etc.)” We love and appreciate the cultivation of Opal throughout the years. It’s a labor of love. We’re very fortunate to have a family of long-term staff and many regular guests who have become friends. We also really loved the time when we raised money for Hurricane Katrina and the benefit for the tsunami in Japan. We, along with our staff, gave 100 percent of sales and 100 percent tips. Our opal family and our Santa Barbara community came together and gave from our hearts.

Q:What is your favorite blending of flavors?

A: We don’t have one particular blend of flavors, instead we prefer the surprise of combining ingredients in a non-traditional way to create a wonderful dish

Q:What makes for a successful restaurateur?

A: Our passion for the restaurant business outweighs far beyond just the success of profits. Although understanding trend charts, product mixes, and the profit and loss statements are imperative to operating a successful restaurant, we believe you must first truly care about people, from your staff and guests to everyone in the community. We feel that in order to have a longstanding local restaurant, we must evolve along the way. We have since had a minor remodel while keeping the “Opal” feel. We’ve also created much better acoustics, which many regulars have commented on. We pride ourselves on an innovative menu, an awardwinning wine list, delicious craft cocktails, and a warm, genuine staff.