A dream come true FI RS TS

Olio Crudo arrives in SB

For over a decade, Elaine and Alberto Morello, owners of the highly acclaimed Olio e Limone Italian restaurant on Victoria Street in Santa Barbara, have dreamed of adding a crudo bar (featuring raw Italian seafood and meats) to their group of downtown eateries. “The crudo menu is highly ingredient driven, showcasing the freshest in seasonal products,” says Elaine. “We finally have a bar attached to the main restaurant and we’re now able to serve cocktails and small crudo plates to our guests. We’ve actually been serving crudo at Olio e Limone for years.” The Morellos took the new space in February of 2013 and spent an entire year in the construction and design. The crudo style they serve is inspired from northern Sicily (where Alberto is from) and relies on the traditional Italian method of preparation. The es- sence of a well-made crudo dish begins with the freshest, in-season local fish available, sliced thinly against the grain with a drizzle of the finest extra virgin olive oil Sicily has to offer and a pinch of sea salt. heaven in every bite! elaine says the menu will change with the season as it becomes readily fresh from the local markets. She expects the summer and fall seasons to feature halibut, black cod, yellowtail and swordfish paired with a bounty of local produce and herbs. The olive oil, of course, will exclusively come from their source in Sicily. elaine also is proud of the interior design of the restaurant, which features a faux marble bar to ceiling wall, which was inspired by their travels to milano, Italy and New York. “ The goal was to create a space that feels like milano,” says elaine. “We also use vintage champagne glasses with a wide rim from the 50’s and 60’s and silverware with fish scale handles.” –

Thus far, the most popular dishes on the menu include Tonno Rosso (Atlantic Bluefin Tuna with ginger vinaigrette and wasabi shoots; Ala Lunga (sliced Bluefin Tuna with sous-vide baby artichoke, crispy pearl onion rings and a jalapeno-scented vinaigrette); Polipo (mediterranean octopus with sliced new potatoes, frisee lettuce and spicy Controne pepper); maiale (Pressed Kurobuta pork belly with shaved Brussels sprouts and fuji apple chutney.) The entire menu is can be paired with a wide selection of wines, champagnes and cocktails all served in a dramatic, well appointed bar setting.

By Raymond Bloom.

Photo courtesy of Olio Crudo Bar and Gary Moss /garymossphotography.com

Olio Crudo Bar is located at 11 W. Victoria St., Ste. 18 next door to the main restaurant Olio e Limone. The eatery is open daily starting at 5pm and seats on a first come first serve basis. 805.899.2699.

PeAchy Love…

If you love anything with fresh peaches, you just have to have this peach dessert from the kitchens of Chef John Downey. Two layers of almond meringue, homemade peach ice cream, toasted almond flakes, topped with slices of fresh peach and served on a pool of fresh strawberry sauce. To die for! “I’m very fond of good peaches and I was looking for a new dessert to showcase at our Celebration of Summer dinner a few years ago, Says Chef John, remembering the roots of his culinary invention. “Reaching back almost fifty years I remembered a fresh peach vacherin that we served at a special dinner at my cooking school in England. The Frozen Peach Dacquoise was thus begat.” Downey’s is located at 1305 State St. 805-966-5006.

Art meets grape

Carr Winery has managed a new product, Cross Hatch that uses a co-fermentation process of 40 % Cab franc and 60 % merlot giving the wine a clean character all its own. The Cabernet franc and merlot both come from Camp four Vineyard planted in the far east end of the Santa Ynez Valley. This region of the valley has a very hot climate with many summer days over 100 degrees producing the perfect growing conditions for these grapes. The rocky soils of the foothills stress the vines into producing smaller clusters with richer flavors. Violet in color with aromas of green pepper, tobacco, and chocolate; this wine will arouse your senses. A soft mid-palate, firm tannins and flavors of black cherry, lavender and a touch of oak. Subtle, smooth and delicious with grilled foods on a hot summer evening. The small case production will most likely sell out soon, so buyers looking to add this winner to their summer cellars need to be swift. www.carrwinery.com

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