downtown Traditions

from Food & Home Magazine - Spring 2014

DINING OUT

Blue agaVe shines on

Brad Sherman is delighted to take over the Blue Agave. “It’s like coming full circle,” he says, sitting at the Cota Street restaurant’s wooden bar, worn smooth from nearly twenty years of bustling cocktail service.

The original owners included Neal Crosbie who was the original chef at Sojourner Café, just three blocks away, where Sherman worked. “I was such of fan of this place. I used to come in here for tortilla soup and sit at the bar to talk with Neal,” recalls Brad. “I love that I have ended up here.” on this friday night, the tables are filled and the bar is standing room only, with a mix of the casual, the hip, and the well-heeled; both locals and visitors. Sherman doesn’t see much he wants to change.

Crosbie created the oaxaca-inspired menu and colorful, eclectic décor. he also set the cool lounge vibe, both romantic and raucous, that continues to attract a loyal following.

“We’ll keep it as warm and delicious as everyone knows and loves,” he says, “but we’ll do some freshening up, much like we did at Aldo’s.” That is another beloved local eatery he purchased four years ago and continues to run.

The Ruiz brothers still reign in the Blue Agave’s kitchen, and use only organic, fresh, local, and seasonal ingredients. Chicken mole enchiladas and chimichurri sauce-infused steak tacos are standouts. fans of those, and the iconic Cowboy Plate, need not worry that the menu will be overhauled.

“The main dishes won’t leave, but we’ll introduce more small bites –little delectable treats – and a late night menu,” he says, looking at the crowd. “Santa Barbara also needs more live music outlets, and this is a terrific place for music.” one change is visible: the back-bar is now beautifully lit with a changing swirl of color that illuminates the many bottles of mescals and tequilas. The bartenders are busy, shaking up cocktails, muddling fruit, and mixing delicious concoctions.

Sherman invites input from patrons about the new touches. “Be a part of the transformation,” he says. “Post requests on facebook, follow us on Instagram.” It’s a chance to become part of a new tradition at the Blue Agave. —Julia

mcHugH

Louie’s is a hidden gem

offering creative and up-to-date Californian cuisine with spot-on service. Its bistro-like space is located inside the 130-year-old Hotel Upham, and reflects the charm and tradition of its Victorian location, with a jazzy, comfortable feel all its own. The romantic atmosphere can be experienced dining cozily inside or outside on an old-fashioned heated verandah. Choice selections from the well-stocked wine bar are served with extraordinary fresh seafood, pastas, filet mignon and a changing menu of specialties.

2012

Food 26

Decor 21

Service 25

Cost $47

Ojai Spice

Carried in over 50 stores across three states, Ojai Jalapeño Jelly has steadily grown into a must have at any meal. A delicious combination of savory and sweet, the habanero and jalapeño jellies pair perfectly with goat cheese or give a zing to summer salads. After more experimentation, local owner Suze mcClellan recently added a sweeter option to her unique line up: habanero apricot jam. Later this year, look for pepper spiced barbeque sauce and grapefruit marmalade as well. --JK

Custom, tasty gift baskets, jelly recipes with wine pairings and more information are available at ojaijelly.com or locally at Isabella Gourmet Foods.

Casa Blanca Tacos de Pescado

No one really knows who invented the fish taco. It could go back thousands of years to when indigenous North American peoples first wrapped the plentiful offshore catch into stone-groundcorn tortillas. The modern fish taco is said to have been launched in ensenada mexico, basically because seafood was plentiful and the cost was low. The long-time Baja staple, fish tacos quickly gained popularity after being introduced to southern Californians in the 1980s by pioneers like Rubio’s and Wahoo’s. These savory bites of fried, grilled or sautéed fish cradled in corn tortillas on the menu of many area restaurants make a quick, yet satisfying meal or snack. And hey, you can’t beat the price! one of the newer eateries to grace downtown, the shrimp tacos here have a flavor all to their own. Veteran mexican cuisine chef onafre Zungia has developed a masterful sauce of roasted tomatoes, garlic, cilantro and citrus that coats the shrimp as they flash grill, giving the dish its smoky finish. Sides include a choice of black or pinto beans, fresh cabbage and house made red rice. The house recommends a margarita as a good pairing. Located at 330 State St in the heart of old Town.(805) 845-8966.