dining for the Soul

local F all selections everybody’s got to eat. We get hungry, we grab a bite, we “refuel,” problem solved. maybe it is a hastily thrown together meal at the end of a long work day, leftovers popped in the microwave, or something from the deli counter at the supermarket. This kind of eating may quiet the stomach for a while, but it sure doesn’t feed the soul.

Dining is something else entirely. only humans do it. It doesn’t just fill the belly, it restores you. from the moment you enter the dining room and sit at a carefully set table, the hurried pace of the day slows down. Gleaming silverware, sparkling glasses, a carefully written menu that plays the dishes in your head before you order. relaxation sets in. The cares of the world recede. Someone is going to take care of you. You listen to the specials. You peruse the menu over a glass of wine or specialty mixed drink, or maybe you just surrender to the chef’s choice, tell the server you would like whatever the chef is happiest with. an appetizer arrives, tantalizingly pretty. You take the time to savor the colors, to analyze the play of textures, the flavors, how they interact with each other and with the wine you chose to pair. You smile at your dining partner. This is fun. life doesn’t feel as stressful as it did before you sat down. You converse, the exchange deepening as the courses ensue. It is a chance to discover a new friend, or to reconnect with old ones. maybe the mood turns to romance, maybe to celebration. Perhaps it is a time to confide, to explore new ideas, or just to enjoy each other’s company. especially in difficult times, dining opens a space where life can be shared and enjoyed, and that it something to treasure. The following 25 selections is a great way to start. enjoy! laureNce

• 1. Bouchon—Maple-Glazed california Duck Breast & confit of Thigh. Served with a succotash of sweet corn, fava beans, apple wood-smoked bacon and Windrose farms butternut squash, port-thyme demi glace. 805-730-1160. • 2. WIne cASk—Seared Sea Scallops. Very fresh and served medium rare with sweet pea risotto, beet ‘carpaccio’, sautéed pea tendrils and carrot vinaigrette. local farmers are involved and the flavors are amazing! 805-966-9463.

• 3. SLy’S—Grilled Dover Sole sautéed in butter and herbs. chef james considers Dover the king of all fish and suggests the dish be paired with fresh broccoli and a crisp chardonnay. Who could refuse? • 4. ARnoLDI’S—Spaghetti Alla Bolognese. a classic dish from a classic SB eatery. The meatballs are housemade, as is the traditional ragu sauce. enjoy with a local Syrah and a game of bocce ball in the back. 805-962-5394. • 5. oPAL—Pan Seared Scallops, citrus, herbs and fresh greens opal restaurant and Bar is well known for infusing an eclectic california cuisine with creative influences from around the world. This dish is a great example. 805-966-9676.

LouIe’S AT The uPhAM Grilled Scottish Salmon a house favorite, the dish is prepared with an orangepear chutney and lemon beurre blanc over a redcurry mashed potato and mixed fresh vegetables. 805-963-7003.

• 7. chASe—12oz (bone in) veal chop. Pan seared hot and then finished in the oven, the dish comes with a side of fettuccine carbonara, bacon peas and onion. 805-965-4351.

• 8. PARADISe cAFé 12oz Double-cut Pork chop. Grilled perfectly over Santa maria live oak wood, the smoky flavors of the pork pair well with garlic mash potato, tart lingonberry and Dijon mustard sauce and a dollop of cinnamon applesauce. 805-962-4416.

• 9. JuLIenne crispy kurobuta pork belly harvested from Niman ranch. Pan seared, then slow roasted in the oven and finished with a Taleggio cheese cream sauce. Sides and garnish will vary depending on the season.

• 10. PeTIT vALenTIen—Bacon Wrapped Pork Tenderloin. a full flavored dish, pan seared, roasted in the oven and served with a mission fig and red wine reduction, savory mash potato and fresh daily greens. Pairs great with Babcock Pinot Noir. 805-966-0222.

• 11. FIShouSe

Shrimp Tacos. Your choice of grilled or sautéed, the fresh shrimp are served Baja style, complete with pico de gallo, garlic, avocado, beans, tortillas and a secret house sauce. 805966-2112.

• 12. cA DARIo costata alla fiorentina. 16-ounce grilled and seared rib eye steak served with stewed white beans and sage. a local favorite!

• 13. eMILIo’S cioppino. A dramatic, yet classical presentation of fresh fish, crab, prawns, Diver Scallop, calamari, and clams, all wonderfully stewed in a house-made saffron tomato broth. enjoy with a local chardonnay. 805-966-4426.

• 14. Roy classic chicken Marsala. Pan sautéed in marsala wine and fresh basil. Served with organic vegetables from Tutti fruitti farms, fresh mushrooms and roasted potato cakes.

• 15. ARTS AnD LeTTeRS crispy Salmon. chef avery hardin presents his house favorite seafood dish, served with a celery root- leek puree, preserved lemon, nicoise olive relish, arugula, radish and crispy capers. 805-730-1463.

• 16. ALDo’S—Salmon cilantro. a house favorite, the salmon is pan seared prepared with lemon juice, wine, cilantro pesto, pine nuts, and tomatoes; served with fusilli pomodoro. 805-963-6687.

• 17. PALAce GRILL—Pecan chicken Picatta. free range chicken, sautéed in creole lemon butter and topped with pecans. a classic dish with a great cajun twist. 805-963-5000.

• 18. DoWney’S—Grilled Duck. Prepared with cabernet Sauce, B.D.’s Baby White Turnips & fresh Tarragon. a simple, but elegant dish from the local founder of all things california. Pairs well with a jaffurs Syrah, Verna’s Vineyard 2008. 805-966-5006.

• 19. STeLLA MARe—Seared Scallops. a truly french country dish prepared with butternut squash flan, poached lobster, roasted asparagus, carrot and pea shoot salad, presented with a savory lobster cognac sauce. By the bird refuge. 805-969-6705.

• 20. hoLDRen’S—Local Baked Sea bass. as fresh as it gets, the local dish is topped with sautéed mushrooms, roasted artichoke hearts, grilled asparagus and finished with a Dijon cream sauce. 805-685-8900.

• 21. BLue AGAve—Ligurian Fish Stew. Shrimp and fresh fish of the day are prepared in a robust tomato and porcini mushroom stew with grilled country bread. Pairs great with beer. 805-899-4694.

• 22. oLIo e LIMone Pesce Spada con caponata Alla Siciliana (Swordfish with Sicilian Ratatouille) In Sicily, restaurant patrons are welcomed with brightly colored ceramic dishes filled with capotata. Typically, this dish is prepared with tomato paste as an ingredient. olio e limone’s version is a bit lighter and allows the fish and other ingredients to be tasted. 805-899-2699.

• 23. SeAGRASS—Micuit of Troll-caught king Salmon fresh King Salmon is slowly poached to the perfect temperature by chef robert Perez and then served with boudin noir (sausage), parsnip sudachi puree, english peas, Niçoise olive vinaigrette, pink grapefruit, salmon roe and basil oil. champagne pairs well. 805-963-1012.

• 24. Meun FAn ThAI Green curry Shrimp Soup. Shrimp, zucchini squash, coconut meat, bamboo shoots, bell pepper and sweet basil steep slowly in a rich green curry broth. Served with rice and as spicy as you request. 805-882-9244.

• 25. Lucky’S charred Rare Ahi with Japanese vinaigrette. Sushi grade tuna is quickly chard, then sliced and served rare over sautéed garlic spinach. chef leonard Schwartz recommends pairing dish with champagne. 805565-7540.