FUNKY FRESH

BY Haven Heffernan | PHOTOGRAPHY Tynan Daniels

We Want The Funk Brings An Elevated Dining Experience To A Casual Atmosphere

Istroll through the Funk Zone, bustling with Saturday afternoon foot traffic and the echo of live yacht rock. I duck into Gray Avenue and I’m met with the bright, welcoming patio entrance to We Want The Funk, one of Santa Barbara’s newest food truck-style restaurants.

Retro murals contrast white and gold fixtures to create a funky, clean aesthetic for the interior. As I settle into the velvet booth, owner Ted Ellis shares stories of his almost 30 years of restaurant industry experience. He explains the inspiration behind the newest concept: Parliament’s song “We Want The Funk!” and his and his wife’s love for good food and entertainment.

I sip on a glass of Grenache rosé from neighboring La Lieff Wines while admiring the rainbow of potted flowers and vines that envelop the white brick building. 70s tunes play through the speakers as natural light fills the dining area, casting enchanting shadows through the foliage. The design radiates groovy energy with a sleek, modern flare.

After settling in, my first dish floats into the dining room from the food truck on the patio where each item is prepared. I start with the So Shuckin’ Good wood-fired oysters. The shellfish trio arrives steaming on a wooden serving board adorned with orchids, crisp flatbread and a buttery dipping sauce. Freshly roasted in the custom Forno Classico pizza oven that serves as the center for many dishes, the oysters melt in my mouth and are finished almost instantly. Thankful for the side of flatbread for dipping, I savor the excess cayenne garlic butter sauce.

The next dish arrives: the Voodoo Child salad. Toasted walnuts, poached pear, candied fennel, and goat cheese top a bed of fresh mixed greens. Each ingredient is carefully placed, accompanied by another decorative orchid. I take my first bite and am instantly pleased by how well the tang of the date vinaigrette complements the creamy goat cheese and walnuts. The star of the show is clearly the candied fennel. Notably Ted’s favorite, the ingredient adds an interesting, slightly bitter flair to the refreshing dish.

Shortly after, the Shroomin’ flatbread arrives as the main course. The five slices each incorporate mushrooms, goat cheese spread, lemon zest, garlic, and parsley. Drizzled with a decadent truffle chili oil and topped with edible flowers, the flatbread is just as photo-worthy as the previous dishes. With the crunch of each bite, earthy, buttery notes fill my mouth. The lemon zest pairs perfectly with the truffle chili oil, creating a completely unique flavor. The flatbread holds its shape well, as the mushrooms are roasted prior to entering the pizza oven to avoid sogginess.

Ted returns to the table to make sure that the dining experience has been enjoyable. I rave to him about my surprise at the sweetbut-bitter licorice flavor of the candied fennel and inquire about the eye-catching rainbow mural. Ted shares a story about its origin; he and his wife Greer were inspired by a vintage scarf that hangs framed in their living room, and reached out to a local artist to emulate the feeling for the art in the restaurant.

My meal ends on a sweet note with the Dream Cream. Vanilla soft serve from Straus Family Creamery is topped with a drizzle of blood orange infused Agrumato olive oil and a sprinkle of Maldon sea salt to create a simple, yet decadent dessert. Despite my hesitance toward the combination of ice cream and olive oil, I instantly fall in love with the blend of flavors. The citrusy tang engulfs the sweet vanilla cream, making for a perfect finale.

As my gold spoon scoops up the last bite of dessert, I take in the vibes around me. The vintage colors juxtapose the trendy fixtures to create a perfectly Instagrammable atmosphere. I take note of the bright patio and its openness into the dining area, making it the ideal spot to enjoy a delicious meal with friends or listen to spunky 70s tunes. Here, upscale dishes are tastefully casualized to meet the friendly energy that We Want The Funk encapsulates.*