hidden Gem in San Roque

Max’s Cucina

for the past four years there has been some great Italian food being served at max’s Restaurant on upper State. Who knew! max’s has long been known as a great spot for breakfast and lunch, but at night owner henrietta forystek turns it into max’s Cucina. “There wasn’t any Italian food on upper State,” she says. “You had to go all the way downtown to find anything good, so we decided to give the neighborhood a good choice.”

And so far the reviews and online chatter have been glowing. henrietta says she has taken the same philosophy with max’s

Cucina as she does with breakfast part of the restaurant: fresh, scratch made recipes at a fair price. executive Chef Peter Shehadeh personally shops the farmer’s market for the nightly ingredients, bringing fresh ideas to the menu and service. The favorites on the menu so far are Grilled Brazino (local sea bass) in savory sauces and fresh herbs, veal marsala, and ravioli spinaci. Specials might include a pan-roasted branzino with beet puree, fennel and Persian cucumber pickles and a faro risotto with stewed winter squash, oyster mushrooms, Gorgonzola, and sage. If you’re in the mood for pasta a good choice is the spaghetti alla Norma which features roasted eggplant, cherry tomatoes, garlic, heirloom peppers, basil and Parmagiano Reggiano. So good!

The Cucina has hosted several wine club tasting parties that Chef Shehadeh has designed paring menus for and the plans are for more such events on a regular basis. henrietta says she just wants to spread the word of this delicious menu to let people know that you can enjoy great tasting, authentic Italian food in the atmosphere of a neighborhood eatery. “We want you to be comfortable,” she says. “We want you to be able to carry on a conversation with your dinner partner without having to strain your voice. diners are welcome to share entrees or choose from the daily soups and salads if they’re looking for a quick bite. The Cucina also features a great local wine list and tasty desserts…you’ll want to order the pecan pie if it’s on the menu. most of all, you’ll just want to soak in the flavors and relax. –By S Carrol. Photos by Shelly Vinson.

Dinner is served Tuesday through Saturday from 5pm. 3514 State St, (805) 898-9121.

dinner at the Breakwater

If you’re looking for new place to have a casual Santa Barbara style dinner without breaking the bank, the Breakwater Restaurant is an excellent selection. Already known for a great breakfast, the dinner menu is receiving strong reviews as well. of menu note is a 10-ounce choice Pub steak served with jumbo crisp coconut shrimp, steamed vegetables and your choice of house potato of the day or rice pilaf for just $18.95! The heated patio overlooks the harbor and has the capacity to seat large parties or a casual date night dinner for two. The dinner menu features great tasting fresh fish, shellfish, pastas, burgers, steaks, chops and salads…beer and wine, too. Start with some steamed clams or a cup of their famous clam chowder (served in a bread bowl.) It just might be you new go-to place for a casual dinner out.—RB

Breakwater Restaurant is located at 107 Harbor Way, (805) 965-1557. Open for BLD.

Ode to the olive wood…

olive trees have been growing in Tunisia for thousands of years. In Sfax, the largest olive tree growing city, degenerated and nonproductive trees are used to produce olive wood. each tree embodies a wonderful grain structure that gives each piece unique personality and character. The cutting boards are suitable for cutting bread, cheese, chopping vegetables and carving meat. made by trained artisans from a single block of olive wood, these boards are seamless and nonporous. The hard wood does not retain any odors, germs or stains. The trees have hardened by decades of mediterranean heat making the wood extremely strong and durable.

Available at Viva Oliva in Paseo Nuevo Mall. 805705-1692.