dine out!

27 Classic favorites from the kitchens of SB

There’s a place in Sand francisco that my husband and I visit about three times per year…The Tipsy Pig in the marina district. We call it our go to place when we’re there on business; we’re usually exhausted from the travel, and we’re not in the mood for testing a new place. We know that they’ll be serving exactly what we want…skirt steak with duck fat fingerlings, roasted vegetables and a martini for my husband… maple brined pork chop with Pancetta, roasted vegetables with apple cider-pork jus and a beer for me. Sure, sure, I’m all for trying food that’s outside my comfort zone when I’m in the mood, but there’s something about showing up and sitting down to a meal you’ve been thinking about all day…no matter the season.

When you think about it, it’s why we choose to dine out anyway. When your special entree arrives, relaxation sets in and the cares of the world temper. You know that from the moment you sit down you will be taken care of. It’s part of our culture that we keep refining and refining. dining is a daily event. A ceremony of connection and represents the fruits of our labor; be it for business, pleasure or simple sustenance. In Santa Barbara we’re fortunate to have an abundance of choices when it comes to filling this daily need: from colorful farm to table salads, sustainably farmed meats and poultry and an array seafood that comes straight from the boats…not to mention the culinary talent to back it up. here are a few go to choices choices from the kitchens of Santa Barbara:

1 BOuCHOn

Maple glazed California duck breast with confit of thigh maple glazed California duck breast with confit of thigh. Amazing flavors of smoke and sweet maple, the dish is served with a succotash of sweet corn, fava beans, apple wood-smoked bacon and butternut squash, over a port wine demi glaze. Your server will have several suggestions from the extensive by the glass wine list. 805-730-1160.

2 SEAGRASS

MiCuit of Alpine Salmon

Chef Robert Perez loves to talk about these flavors! This dish features fresh salmon, slowly poached to the perfect temperature and then served with Boudin Nior (sausage), parsnip, sadachi puree, english peas, Nicoisi olive vinaigrette, pink grapefruit slices, salmon roe and basil oil. Pairs wonderfully with Champagne. 805-963-1012.

3 SCARLETT BEGOnIA

The local black cod is a favorite of Chef Avery hardin. Available most of the year, he has several variations depending on what’s fresh. In winter he features roasted sun-chokes, Chanterelle mushrooms, navel orange, garum (fish sauce), brown butter and watercress. Pairs well with a glass of margerum Sybarite Sauvignon Blanc, crisp and light.

4 LOuIE’S AT THE uPHAM

The shrimp and crab Louie salad is one of more popular menu items offered by Chef Tony manzanars. The flavors are crisp and vibrant and make for a perfect lunch in any season. If you’re in the mood, it pairs well with a glass of Sauvignon Blanc from Brander Vineyards. 805963-7003.

5 OPAL RESTAuRAnT And BAR

Grilled Berkridge Farms “Kurobuta” Pork Loin on an Asparagus Truffle Butter Cream

The fusion of flavors in this dish make for an elegant meal, indeed! Served with whipped Yukon Gold potatoes and a warm mushroom and sweet onion relish, you’ll want to pair this with a full bodied syrah. The house, from Jaffurs Wine Cellars, is a great choice. 805-966-9676.

6 EndLESS SuMMER BAR And CAFé

Sesame-Crusted Ahi on Warm Spinach Salad

No matter the season, this dish is a crowd pleaser! Served raw, the ahi is presented a bed of spinach with bacon, cherry tomato, and red onion; then tossed in a bacon-curry dressing and topped with Parmesan cheese. 805-564-4666.

7 CA dARIO

Costa alla fiorentina

You might not expect to find a great rib eye at an Italian eatery, but this grilled 16-ounce offering is a big exception! Served with stewed white beans and sage, the dish has been an unsung local favorite for years. Vodka martini is a great pair. 805-884-9419.

8 CIELITO

Pulpo a la Plancha

Chef Velazquez brings this dish to life by using the best mediterranean octopus available and preparation techniques that speak to the history and traditions of the world over. The octopus is tenderized with a Japanese daikon radish, poached in a savory brine, and marinated in olive oil and garlic. It is then grilled and joined on the plate by a pistachio salsa verde, Greek spiced yogurt, shaved cucumber, fennel, and cauliflower. The finish of a Peruvian olive aioli completes Cielito’s interpretation of this culinary journey showcasing both Velazquez’s vision and talent. The 2011 Vionta Albariño from Rias Biaxas pairs beautifully with this dish. 805-9654770.

9 PARAdISE CAFé Paradise Burger

You can always count on this selection for lunch or dinner. for over 30 years the special spices and smoky flavors form the oak wood grill give this burger a taste all its own. Tillamook cheese, grilled Bermuda onions, tomato, lettuce and fries round out the dish. Pair it with a draught beer for a five-star meal. 85-965-4416.

10 HOLdREn’S

STEAkHOuSE

The “Cowboy Cut” is the signature off downtown steak dinners. A 24-ounce prime, bone-in rib chop, charbroiled to perfection over a mesquite grill. Try it with the garlic mash potatoes and a side of house made bourbon sauce. Pair it with a generous house martini or a Beckman Syrah. 805-965-3363.

11 CHASE RESTAuRAnT And LOunGE

Chicken Piccata

This classic dish has become a classic local favorite over the years. Tangy combinations of lemon, wine and capers give the sauce a special zing found only at the Chase. Velvety smooth Alfredo sauce gives the fettuccini exactly the right texture. Pair it with a glass of local Chardonnay and you have a winner! 805-965-4351.

12 PETIT VALEnTInE

Duck Confit with asparagus and pomegranate gastrique. A house favorite since the day they opened, the dish features bright flavors with a light saltiness of the confit. Pairs well with local pinot noir on a cozy, rain day, or henriot Champagne on the patio when warm.

13 ARLInGTOn TAVERn

Local Black Cod

Comfort food with a sophisticated twist is the motto of Chef Ron True and his modern pub menu. house specialty black cod is pan seared in a light oil and then presented with Brussel leaves, roasted trumpet mushrooms, carrots, bacon and house made mustard butter. Pairs great with Brander Natalie Cuvee 2010. 805- 770-2626.

14 WInE CASk

Seared Scallops

This offering is bright, fresh and served medium rare with a sweet pea risotto, beet Carpaccio, sautéed pea tendrils, and carrot vinaigrette. Local farmers shine in the preparation and the flavors are endless!

15 TOMA

Pan Seared Sea Scallops

This California-Italian influenced dish is presented elegantly with green onion remoulade, asparagus, pork belly, and whipped potato and opal basil. To wake up your taste buds, a great starter dish for the scallops is the semolina-crusted baby artichokes, with lemon aioli. Pairs wonderfully with Riverbench estate Chardonnay 2010.

16 dOWnEY’S Grilled Duck

Prepared with Cabernet sauce, B.d’s baby white turnips and fresh tarragon. A simple, but elegant offering from Chef John downey, who once again has earned top local honors for Zagat restaurant ratings. he suggests pairing with a local Jaffurs Syrah. 805-966-5006.

17 FISHOuSE

Seafood Skewers

A fresh assembly of halibut, shrimp, scallops, red and greed bell peppers, mushrooms, tomato, and pineapple; these colorful flavors are come to life with a brushing of citrus butter right off the grill. Served on a bed of rice and finished with a drizzle of Teriyaki sauce. Perfect! The Pacific Rim flavors pair well with a mai Tai. 805966-2112.

18 STELLA MARE

Oak grilled rack of lamb.

Smokey oak-grilled flavors with a french accent are what you can expect from this dish. Seasoned with Provence herbs, fresh vegetables, and a choice of french fries, mash or roasted potatoes. Ask your server for an array of french and local wines that pair with the hearty flavors. 805969-6705.

19 ALdO’S Pork Chop Argo Dolce

This dish is a house signature that features a half-pound oven roasted french rib chop topped with house made sweet and sour cherry sauce, rosemary, capers and pine nuts and served with velvety mash potatoes. enjoy with a glass of local Zinfandel, de Paola “frank” Arroyo Grande Valley 2007. 805-963-6687. Seared & Topped with our famous Sweet & Served with Velvety mashed Potatoes

20 LuCkY’S STEAkHOuSE

Meatloaf executive Chef Leonard Schwartz first developed the now famous meatloaf recipe in 1984 for a restraint called 72 market Street in Venice, CA. When he took the reins at Lucky’s in 2007, he brought his meatloaf with him. Comprised of beef and pork, with a slight southwestern spiciness, the dish has been a go-to favorite as a Tuesday night special. Served with a huge portion of garlic mash and sautéed spinach. Try with a Vodka martini! 805-565-7540.

21 PALACE GRILL

Pecan Chicken Piccata free-range chicken, sautéed in Creole lemon butter and topped with pecans. A great Cajun twist to a classic dish. 805-9635000.

22 CAFé STELLA

Coq au vin

Red wine braised chicken, lardons (pork fat), peas, mushrooms, garlic and mash potatoes. Amazing! have the french onion soup as a starter and a scoop of vanilla ice cream for dessert to complete this wonderful french comfort food experience. 805569-7698.

23 BLuE AGAVE

Oaxacan Fish Tacos

A melding of simple, fresh and flavorpacked ingredients, featuring sautéed Red Snapper and Wild Caught Salmon, secret house made salsa with smoked paprika topped with chipotle aioli and wrapped in homemade corn tortillas. The dish is served with pablano chili-rice, black beans and Cotija cheese with baby greens. 805-8994694.

24 OLIO E LIMOnE Lombata di Vitello alla Griglia

If you’re in the mood for fresh veal, you have to try this veal chop offered by chef Alberto morello. Prime cut, the dish is served with rosemary jus, roasted potatoes and fresh, seasonal vegetables. Pairs great with local Syrah or any of the Italian beers offered on the menu. 805-8992699.

25 SLY’S Blue Plate Special Short Ribs “Jardinière”

every Saturday night the buzz in Carpenteria is about this dish. Slow cooked aromatic vegetables, butter, brown sauces and spices stew in a pot with the short ribs for most of the day giving the beef and gravy a level of flavor found no where else as the meat simply falls off the bone when touched with a fork. Served with mash potatoes and extra gravy on the side if you wish.

Pairs great with beer or vodka martini. 805-6846666.

If you like slow roasted pork belly, you’ll be in sandwich heaven! Served on a fresh hoagie with peanut hoisin spread, pickled vegetables and Napa slaw, this offering has been a downtown hit for years, making the top ten lists of several local polls. Available at lunch daily. 805- 7301463.

Shrimp delicate, but hearty might best describe this dish. Thai shrimp, zucchini, bamboo shoots, bell pepper, sweat basil and coconut meat steep in a spicy green curry broth. Simple and spicy as you want. Add rice and a Thai beer for a great meal at any season. 805882-9244.