Summer Dining

22 Great Choices From Local Kitchens

Nothing beats dining out on a summer’s evening. It could be with a group of friends kicked back on one of the many patios. Maybe an intimate table with that special someone…even by yourself on those nights you’re just too exhausted to cook at home. The days are long and carefree, the menus are alive with seafood, sun ripened local fruit, fresh herbs and the smoky flavors of fresh meats cooking on the grill. It all adds up to the perfect Santa Barbara dining experience. The choices are many…here is a brief sampling:

Scarlett Begonia

Wild King Salmon

Served with saltwater potatoes, sea beans and crème d’amandes. 805770-2143.

Paloma

Chile en Nogada

Paloma’s signature dish! The classic chile en Nogada is originally from the state of Puebla Mexico. Stuffed pasilla pepper with special ground beef picadillo, walnuts, and fruits. Topped with a delicious creamy walnut sauce and pomegranate seeds. Served with a side of rice. 805-681-0766.

Palace Grill

All The Best Platter Includes: blackened salmon topped with crawfish tails and Hollandaise sauce, spicy crawfish etouffee, soft shell crab and Caribbean coconut shrimp, and... Louisiana bread pudding soufflé with whiskey cream sauce. 805-963-5000.

Jane

Jane’s popular fish stew on the dinner menu: Assorted seasonal fresh shellfish, fish, vegetables, ginger & coconut milk. Mixed seafood and vegetable stew, assorted fresh fish & shellfish, snow peas, new potatoes, jalapeño, fresh ginger & coconut cream. 805-9621311.

LOUIE’S AT THE UPHAM

Shrimp and Scallop Cakes

Light and fresh, this is a perfect starter dish. Made fresh each day and pan sautéed for an elegant crust. 805-963-7003.

SLY’S

Jumbo Shrimp

Cocktail

A classic summer dish featuring huge U-7 shrimp, freshly grated horseradish, lemon wedge and red cocktail sauce. Perfect! 805-884-9419.

Olio E Limone

Panzanella Salad

Prepared with vine ripened tomatoes, bite size pieces of Italian bread, cucumbers, red onions and fresh basil, then finished with olive oil and vinegar. 805-899-2699.

HOLDREN’S STEAKHOUSE

The signature

14-ounce prime filet Served with grilled vegetable and a spring of rosemary and a glass of Carr Pinot Noir. Enough said. 805-965-3363.

Opal

Phyllo Wrapped Tiger Prawns

The prawns are a favorite among regulars and are served with house made coconut curry sauce and citrus for just the right balance. Pairs great with Tercero’s The Outlier, 2012. 805-966-9676.

Bouchon

Confit of pork belly

With potato crisps, tomato-basil gastrique, dressed arugula, poached duck egg Margerum M5 2012. 805-730-1160.

DOWNEY’S

Mesquite-seared Ahi

With mango-cucumber salsa and grilled asparagus. Demure Roussanne from the Central Coast 2012 is a great pair. 805-966-5006.

Wine Cask

Grilled local sea bass

With ratatouille, saffron potatoes, sauce bouillabaisse paired with Margerum

Sauvignon Blanch

Sybarite from Happy Canyon AVA. 805-9669463.

Stella Mare

Mussels and Fries

Black mussels sautéed in a cream sauce with local herbs and then served with a crust of bread. Stella Artois beer is a great pair. (805) 969-6705

Caf Stella Bistro

Lamb Sliders

With arugula and house dressing served on a miniature brioche bun. 805-569-7698.

Paradise Caf

Huevos Valenuela

An ode to the famed Dodger pitcher Fernando Valenuela, this dish borrows a bit from a classes huevos rancheros, but features scrambled eggs black beans, avocado, cheese and salsa. 8056-9624416.

Crocodile At The Lemon Tree Inn

Ktistina’s Rosemary

Chicken

Roasted with olive oil and fresh rosemary from the house farm, then fanned out over garlic mash and grilled local vegetables. Pairs well with Qupe Syrah 2012. 805-687-6444.

Bill Boyd

Breakwater Restaurant

Steak & Shrimp combo

10-ounce choice pub steak with crisp coconut shrimp, choice of vegies and rice or potato de jour. (805) 965-1557

Ca Dario

Costata alla

Fiorentina

16-ounce rib eye steak, seared and grilled, then served with stewed white beans and sage. Perfect with local Pino Noir. 805-884-9419.

CHUCK’S WATERFRONT GRILL

The Rincon Burger

One of several signature burgers on the menu featuring half pound grilled Angus beef topped with sharp cheddar cheese and red onions. Great with a cold brew, of course. 805-564-1200.

Fishouse

Sesame Wonton

Crusted Mahi Mahi

Hawaiian mahi mahi rolled in sesame seeds and crispy wontons, served with pineapplefried rice and sautéed seasonal vegetables, topped with roasted red pepper beurre blanc. 805-966-2112.

LUCKY’S STEAKHOUSE

Pepper Steak with Cognac

Best paired with a Summerland Winery Pino Noir and a side of spinach and skinny onion rings. 805-5657540.

cOmpiled By leslie a . WestBrOOk