Black Bird

A beautiful sunny day transcends into a cool evening at Hotel Californian as a soft breeze blows down State Street and seagulls fly over the horizon where the sun has begun to set over the Pacific Ocean. I make my way past the hotel’s palm tree lined courtyard and into Blackbird where I am entranced by the restaurant’s chic yet masculine décor: black and red checkered flooring, red leather chairs, large mirrors, and a sleek black bar lined with stainless steel cabinets.

I’m seated at a candle lit table, the flame creating a dancing shadow of the Moroccan patterned candle holder. I order the Blissful Mint mocktail, and before I know it a glass of sparkling water infused with blueberry, fresh mint, and lemon is in my hand. I take a sip of the rosy pink mix; it is both sweet and invigorating. The drink has inspired a citrus kick so I start off the meal with a plate of creamy burrata and sorrel over a bed of crunchy granola, topped with hazelnuts, mandarin orange slices, and a sprinkle of bee pollen. I smooth a spoonful over a piece of warm flatbread and relish in the multitude of flavors. The velvety cheese accompanied by the crunchy granola texture and citrus all begin to dance in my mouth.

Chocolate Tart – soufflé with gooseberries, chickpeas, spun sugar donut

English Pea — white chocolate panna cotta, cilantro, pea-passion fruit sorbet

Next up is the cauliflower soup. The waiter returns with a dramatic black bowl cradling a pile of onions, pickled pears, and black truffles. As he pours the silky white soup over the contents aromatic steam reaches my nose. I close my eyes to breathe it all in. I can taste each ingredient before even taking one bite. And when I do take my first bite, it is even better than I had imagined. The light and creamy cauliflower enhances the sweet and salty pears and highlights the pungent truffles. I savor each spoonful until the bowl is clean.

For my main course, I order the sliced duck breast surrounded by duck confit filled pasta, a mélange of broccolini, and date-carmelized onions. The moist and tender duck pairs amazingly with the tart confit filled pasta and savory veggies. Needless to say, it disappears quickly.

Ōra King Salmon — chickpeas, squash, artichoke, banga cauda

Last, but certainly not least of course, I fill the remaining crevice of my stomach with the rich and gooey chocolate soufflé, served over soft chickpea puree and topped with an almost-too-pretty-to-eat spun sugar donut and tart gooseberry sorbet.

After dinner, the sun has set and the street is lit by street lights and lanterns; the sound of waves crashing echos from the wharf. I take a walk past the courtyard again, this time completely satiated by a dinner that imitated art.

Blackbird 36 State Street, Santa Barbara thehotelcalifornian.com/santa_barbara_restaurants 805-882-0135

Infinite Wisdom — Fords Gin, lemon, blueberry, sage, egg white

Fit For Battle — Lapsang Souchong infused Rittenhouse Rye, Cardamaro, Cocchi Americano, Hella Smoked Chili Bitters

Rabbit Confit — brick dough, water buffalo cheese, green chermoula

Charcuterie — smoked + cured seafood, country pate, condiments, flat bread

Written by Savannah Daniels

Photographed by Silas Fallstich