New beginnings

Nectar’s concept is sure to please

When I think of the word ‘nectar,’ I think of a ripe summer peach. I want that pleasurable experience to just drip all over people,” says Brad Sherman, laughing.

He’s sitting in the restaurant formerly known as the Blue Agave, the Cota Street restaurant and bar that he purchased the two years ago. In three weeks, it will officially open and rebranded as Nectar.

“The question was—how to keep people coming to this iconic spot?,” he says. “It was a hard decision to start over, as so many people remember how unique the Agave was.”

But change is in the air for Brad, who married private chef, cookbook author, and cooking teacher Aparna Khanolkar (now Sherman) just seven months earlier. In 2010, after 20 years with Sojourner Café, he bought Aldo’s Italian Restaurant on State Street.

Here at Nectar, there are new industrial chic fixtures, tall-back banquettes, reclaimed wood tables, and a gorgeous illuminated bar top made of honey onyx and glass. Upstairs, vintage globe lights sit atop booths reupholstered in blue crushed velvet, the fireplace is cheery, and the balcony is still open.

“We want to appeal to every aspect of the senses,” says Brad. “To be a delight to the eyes, to have aural musical pleasures, enticing smells, and amazing flavors in the mouth. To be enveloping.”

Aparna addresses the food. “Everything is sharable,” she says. “We want our diners to bring their family and friends to come on a journey with us, to share delectable bites from around the world.”

New menu dishes include spice rubbed chicken with a tamarin barbecue sauce; a Scampi-inspired shrimp with lemongrass; pizzas and flatbread boards with a mouthwatering array of toppings; and many vegetarian offerings.

Innovative and strong cocktails are a tradition at this location, one that Brad intends to continue. “We still have the same great drinks, with some exciting new additions,” he reports. They’ve added a cocktail flight of three delicious 3-ounce drinks to their already renowned flights of tequilas, mescals, margaritas and martinis.

Private parties are already being booked upstairs, which seats 50 for dinner and up to 80 for cocktail parties. “It feels almost like a living room up here, not a restaurant, and we host many wedding rehearsal dinners and corporate events,” says Aparna.

“But Nectar is not a special occasion restaurant,” adds Brad. “We’ve set the price point so you can come over and over again.” —Julia McHugh

Vincent Lesage New chef at Bacara

At the age of 30, Chef Vincent Lesage’s impressive career already includes 3-Star Michelin restaurants in Paris as well as experience at some of the world’s most luxurious hotels.

Born and raised in Paris at the center of the food universe, Lesage was surrounded by the rich flavors and techniques that define French gastronomy. But it was actually art that inspired him to become a chef. An avid art lover, he spent his spare time at the Louvre, studying the beautiful paintings and color palates that would later influence his artistic presentations.

After graduating from the Institut Paul Bocuse in Ecully, France, Lesage trained at some of the world’s most celebrated establishments, including The Ritz Paris, the Michelin three-star restaurant, L’Astrance, and Michelin three-star restaurant, Bras.

Most recently, Lesage served as Executive Chef of Balboa Bay Resort in Newport Beach where he opened two of the city’s only waterfront restaurants, Waterline and A&O Kitchen + Bar. Prior to that, he served as Executive Sous Chef at St. Regis Monarch Beach, managing a culinary team of more than 60.

Today, as Executive Chef of Bacara’s renowned culinary program, Lesage oversees the resort’s six dining experiences, including a new signature restaurant opening spring 2016. When asked about his vision for Bacara, Lesage says “I approach every outlet as its own distinct concept. From a healthy breakfast at Spa Café to a casual family meal at The Bistro, each experience is unique, and each experience is exceptional.”

When Lesage is not in the kitchen, he enjoys spending time with his family and exploring Santa Barbara’s museums.

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.

Food 26

Decor 21

Service 25

Cost $47