downtown dining...

Zagat dining guide consistently describes Louie’s at the Upham as “cozy, romantic, intimate and all things Californian.” Year after year locals and visitors are seen enjoying the famous veranda, sipping on a glass of local wine and savoring one of the many farm to table offerings from Chef Tony manzanars. The charm about Louie’s is the location inside the Upham hotel, a true Santa Barbara historical legacy built in 1871. It’s softer spoken appeal is a treasure to diners who want to escape the hustle and noise of the State Street dining experience, but who also want to be walking distance from the major movie and theater venues for the after dinner show.

The menu and the service are first class as most of the kitchen and wait staff have been there for years. filet of Sole with Angel hair Pasta, asparagus and caper ratatouille, paired with a glass of Santa Barbara County foxen Chardonnay is one of many sure bet entrees. diver scallops, house made meatloaf, New Zealand rack of lamb and array of fresh salads are some of the highlights that make for a can’t miss supper downtown.

Just a few blocks away at the Arlington Tavern, Chef Ron True offers

(continued) one grandmother to another for decades,” he says. The spring empanadas with lemon creme fraiche and grilled asparagus is also a huge winner as are the mushroom tacos featuring herbaceous flavors of the deep woods. The sides include fresh brewed coffee from french Press Coffee and raw, organic pressed juice and smoothies that are produced from scratch with the latest in onsite juicing equipment.

As for the building, Akraa says it was imperative for the materials used to be in their natural state. “We used reclaimed wood for the walls and re-claimed concrete in the a bouillabaisse special not to be missed! made with saffron, fennel, potato, onion & tomato broth, hope ranch black mussels, clams, shrimp, crab, scallops and sea bass, finished with baguette croutons and sauce rouille. AT’s bouillabaisse took top honors at the 2012 Bouillabaisse festival held at Brander Winery. Call or check the website to see if the dish is being offered, and if so, make a reservation. True recommends a crisp rose or Brander’s Sauvignon Blanc as a perfect pair to this delightful downtown dish. countertops,” says Akraa, who did a lot of the construction with is own hands. The tables use plumbing pipes for legs and the lighting, fixtures, roof, paint, solar and electronics are all cutting edge in sustainable construction and design. No plastic is used. “I looked a long time for just the right location to build the type of design I truly believe in.” And the mesa locals, thus far, are very happy he did!—By Raymond Bloom. Photos by Shelly Vinson.

Next door to Arlington Tavern is olio Crudo. Sashimi with an Italian accent is what you’ll here, the newest addition to the olio e Limone family of downtown eateries. The menu is highly ingredient driven, showcasing the freshest seasonal products. Sicily and Sardegna are particularly known for their style of crudo, which relies on the traditional Italian method of preparation: dressing the thinly-sliced fish with a little sea salt, and a splash of olio e Limone. The seating is first come first served and opens daily at 5pm. olio Crudo features a full bar, fine wines and Italian beer. www.olioelimone.com 11 west Victoria St. Suite 17.

The Mesa Verde restaurant is at 1919 Cliff Dr. (where the old Cliff’s and Co. was located.) www.mesaverderestaurant.com

In Season: Fresh fall bounty

Fall in Santa Barbara is when the bounty of our local farms comes to market. Summer squash is still available in quantities; now along side the cooler varieties like pumpkin, which are great for making soups and baked curry dishes. It’s the best time of year for heirloom tomatoes, green beans and fresh fennel. The corn is now at its sweetest, perfect for caramelizing on the BBQ, or simply shaved off the ear and used to make a great vegetarian chowder. Apples and figs will also be in abundance along with sweet peppers of every shape and color. As we get closer to winter, Swiss chard and kale will be at its best for a quick sauté in local olive oil and garlic. Look for the first tangerines and dates in early November. brandIed fIg Wontons WIth

On the seafood side, local Hope Ranch mussels will be in prime form. These Black Mussels are locally farmed in off the Hope Ranch coast and are perfect for steaming in white wine or served over pasta and fresh herbs. Many of the local eateries will feature them, as will the markets. Ridgeback shrimp and spiny lobster will be in season, too. The shrimp aren’t very good for freezing, so you’ll want to use them the night you bring them home. Swordfish and rock crab will be hit and miss depending on the market. Steamed local rock crab claws as an appetizer are absolutely to die for!

ChoColate sauCe

1 (8-oz.) pkg. dried California figs, stems and bottoms trimmed

1 cup brandy

1⁄2 cup granulated sugar

1 cinnamon stick

Pinch ground cloves

1⁄2 (12-oz.) pkg. fresh wonton skins (wrappers)

2 eggs, lightly beaten

2 cups enova oil

1⁄2 cup sifted powdered sugar

Chocolate Sauce (recipe follows) meanwhile, place individual wonton skins on clean work surface, covered with a slightly damp towel. Place beaten eggs in small bowl, and line a sheet pan with parchment paper. drain figs on paper towels. Place one fig in the center of one wonton skin; wet edges with beaten egg and fold in half to form triangle. Take the two pointed edges of the triangle, overlap them, and seal it with more egg. Place on the sheet pan; repeat and continue until all figs are used.

Place figs, brandy, granulated sugar, cinnamon, and cloves in a medium non-reactive saucepan over low heat. Bring to a simmer; cook 2 minutes and remove from heat. Using a slotted spoon, transfer figs to a glass bowl and cover.

Preheat oil in large heavy pan to 350°f . fry wontons in batches until golden. Remove with a slotted spoon. drain on paper towels or a rack. Sprinkle with powdered sugar and serve with Chocolate Sauce.

ChoColate sauCe

In top of a double boiler, over hot water, melt 1 pound high-quality semi-sweet chocolate. Whisk in 12 tablespoons butter, one at a time. Serve warm in a small crock. —Courtesy CaliforniaFigs.com