Downtown Dish:

An ode to Reubens and Rattlesnake Brats

The purple jacaranda tree and faultless blue sky stand out against the whitewashed Presidio chapel. It’s going to be a beautiful day in Santa Barbara, and I have buddies in from out of town who are ready to eat. So we amble into Three Pickles Downtown, an ace sandwich shop housed in the historic building that used to be Jimmy’s Oriental Gardens.

Walking in, it just smells right. You know, that aroma of fresh bread, deli meat, sliced pickles … My eyes wander to the complimentary pickle bar and my heart starts to sing. Life is complicated, but happiness may be as simple as a buffet of thick, lip-puckering sours, garlicky kosher spears, and vinegary pepperoncini.

And the sandwiches are knockouts. As I watch towering piles of flavorful corned beef and Swiss cheese go under the broiler, I start dreaming about Russian dressing and sauerkraut on their dreamy Reuben. The vegetarians go for juicy avocado, mayo, and pickles on soft rolls. Add in a capicola club and a few other goodies, and we head to the beach. The sand and water are calling, but there’s no dignified wait before we crack open the bag. Sinking my teeth into breaded eggplant and melted provolone, I wonder if now is the time to announce that my soulmate is an eggplant Parmesan sub from Three Pickles.

The hours have a way of paddling by slowly on beach day, and by the time I’m feeling a bit peckish again, the sun is starting to set. My friends are thinking about happy hour, and I want to show them the lively side of State Street. So the sunblock and cooler go back in the car and it’s off to Hoffman Brat Haus.

Settling in on the second-story balcony overlooking State Street, we go straight for pints of König Pilsener and Belgian Affligem Blonde. The menu has a dazzling array of hefeweizen, ale, stout, and cider. But man (and woman) can- not live on beer alone, as they say, so we devour Belgian-style thickcut fries, dipped in smoky ketchup and rosemary aioli, served piled high in paper cones.

It’s hard to top crispy fries and cold beer, but we forge on to a feast of bratwurst. There are over 20 kinds, some quite exotic, and my crew of foodies isn’t shy. Rattlesnake and rabbit bratwurst? We’re not scared! Elk and jalapeño? Bring it on! Out come grilled Bavarian, Danish, and Polish Brats. And even some delicious vegetarian varieties.

Another round of Icelandic Einstök White, and we’re ready to start singing Oktoberfest songs in the middle of summer. We end the evening full of cheer, and oh … one last thing … the Belgian beer float. Like a root beer float but … with draft beer!

Pleasantly and profoundly stuffed, it’s been another amazing food adventure for Downtown Dish. –By Silver Webb

Hoffman Brat Haus 801 State Street, (805) 962-3131; Three Pickles Subs and Sandwiches 126 E Canon Perdido Street, (805) 9651015