The Mill

Second Outposts and New Frontiers!

At the corner of Haley and Laguna Streets, a few familiar faces recently settled into a new, urban chic setting designed by builders Darrell and Kirsten Becker. The couple has transformed The Feed Mill, circa 1904, into a stunning new artisan marketplace for farm-to-table experiences.

Potek Winery is winemaker David Potter’s foray (of the funky and cool Municipal Winemakers in the Funk Zone) into a high-end, second wine tasting room and winemaking facility with a label named in homage to his grandfather/family name. Sip and swirl superb single vineyard varietals including Riesling, Pinot Noir and a fab Syrah, from beautiful reed-thin Reidel crystal glasses with tasting notes tucked inside hand-stamped leather binders. Tasty pours, $20 for walk-in or $35 for a seated, reservation tasting paired with small bites of food from Justin West’s Wildwood (see below) who has also set up shop in The Mill. Potek also hosts winemaker dinners: the first one kicked off by uber chef/ king of flavors Derek Simcik from the groovy Goodland Hotel in Goleta, this past summer.

Another creative SB uber chef, Justin West, of the highly regarded “farm to fork” restaurant Julienne, spreads his wings with Wildwood Kitchen. Known for making his own charcuterie and winner of the SB Indy “Livin’ la Vida Locavore” Foodie Award, West brings a menu created from locally sourced, seasonal products. In addition to lunch, dinner and catering, West prepares “Santa Barbara ranch, barbecue” vittles for Third Window Brewing, the craft beer brewery also in the complex championed by Kristopher Parker (of the Fess Parker family, grandson of Fess and Marcella) partnering with friends and family who are “trying to make best beer in the world and the beer we want to drink!”

A tree-shaded courtyard anchors the venue, a great place to meet friends, celebrate an occasion or just enjoy the fine edible and imbibing crafts of our region.

— Leslie A. Westbrook

The Mill, 406 East Haley, Santa Barbara, www.themillsb.com

After 2 or 3 minutes in the water, remove the lobster and split down the middle. Butter the meat and finish cooking under the broiler or on the BBQ grill. Keep a close watch as the meat will burn quickly. This gives a much better texture, says Colgate, and you also have the chance to season the meat as you cook.

Demand for California Spiny Lobster pushes up price and makes it a little more of a luxury than other shellfish, but one that’s worth it. Plus, it’s nice to know that next time you hear a New Englander talk about Maine Lobster, you’ll have better bragging rights. After all, Santa Barbara is home to the world’s favorite lobster. As Colgate says, “They’re the best.” Other winter shellfish favorites for Colgate include Santa Barbara rock shrimp, local mussels and locally farmed oysters. If you’re looking to make a big batch of fisherman’s stew for the holidays, now is a great time to stock up!—Sam

Rolens

“This bistro shines with gourmet food at everyday prices and remains an absolute must in SB for creative fare, illuminating wines; charming decor, a satisfyingly buzzy ambiance and exceptional service which keeps it a favorite with the locals.” ----Zagat Survey