Local taco masters + Designer Connie Glazer + Spring recipes for Mom + Top wine picks + Dining guide and more!
Rincon Hill Farm sets the menu for Monte’s in Montecito
Santa Barbara’s most sought-after dinner reservation
Harbor
Unbelievably
Great reads for spring
Your guide to great shopping
The best eats in SB
Five great sips for spring
Custom pool house and wet bar designed by architect C. J. Paone, Archipelago Workshop.
Cover photo by Kurt Jordan, Kurt Jordan Photography
Dinner at Bouchon
Built for living
THIS ISSUE OF FOOD + HOME comes together around a simple idea: how we actually live.
Over the years, one thing has become clear to me. The best homes, the best meals, even the best getaways are not about excess or complexity. They work because they are thoughtful, grounded, and connected to real life.
That thinking is what led us to introduce a new section, SPACES, which you’ll begin to see regularly in the magazine. It focuses less on decoration and more on how a home functions…how rooms flow, how light moves through a space, and how design supports the rhythms of everyday living.
Food, of course, follows the same principle. Our feature on Rincon Hill Farm and the team behind Monte’s in Montecito is a perfect example. What’s happening there is not complicated, but it is
intentional, a direct connection between what’s grown in the soil and what arrives on the plate. It’s a reminder that great food doesn’t need to be overworked when the ingredients and the approach are right.
We also step just outside our immediate backyard with a look at Marina del Rey, which quietly offers something many people don’t associate with Los Angeles …calm. It’s a place where the pace slows down, where time near the water still matters, and where a short trip can feel like a real break.
And as we head into Mother’s Day, we’ve included a simple Home Chef recipe: French toast with pinot syrup. A special way to celebrate Mom and other spring holidays.
Phil Kirkwood Publisher, Food & Home
Kitchen design by Santa Barbara Interiors.
Photo by Eamon McGeogh
PUBLISHER & PRESIDENT
Philip Kirkwood phil@food-home.com
DINING & COPY EDITOR
Jeff Miller
WINE EDITOR
Hana-Lee Sedgwick
TRAVEL EDITOR
Leslie A. Westbrook
DESIGN & PRODUCTION
Megan Cronje
CONTRIBUTORS
Raymond Bloom
Lisa Cullen
Danielle Fahrenkrug
Laurence Hauben
Marshall Howen
Lynette La Mere
Nancy Ransohoff
PHOTOGRAPHY
Jim Bartsch
Joshua Curry
Eliot Crowley
Braulio Godinez
Ashley Hardin
Katherine Knowlton
Eamonn McGeough
Carly Otness
Kim Reierson
Shelly Vinson
SOCIAL MEDIA CONSULTANT
Kara Pearson
CONTACT INFORMATION
P.O. Box 20025, Santa Barbara, CA 93120 (805) 455-4756 www.food–home.com
CARLY OTNESS has been a storyteller her whole life and made her first underground magazine at age 13. As a photographer, Carly has an unorthodox, renegade shooting style –she intentionally uses minimal gear so she’s fast, flexible, and free to capture the moment. When not taking photos, Carly is traveling the world, collecting stories for her upcoming novel. www.carlyotness.com
EMILY LOEPPKE is a lifestyle and wedding photographer, serving Santa Barbara and all of California for 14 years. After documenting over 300 weddings, Emily is known for her calm, empathetic presence and organized approach. She helps clients stay fully present while delivering true-to-life, story-driven galleries with thoughtful composition. Visit her online at www.emilyloeppke.com or follow on Instagram @emilyloeppke.
JEFF MILLER is a longtime newspaper writer/editor who now writes books and plays. His novels can be found at amazon.com/author/ jdmillerauthor or at Lulu.com under J.D. Miller.
HANA-LEE SEDGWICK is a writer, editor, and marketing consultant born and raised in Santa Barbara. A certified specialist of wine and sommelier, she loves sharing the world of wine with people, and happily spends her downtime eating, drinking, and wandering throughout California wine country and beyond. Follow her on Instagram @wanderandwine.
LESLIE A. WESTBROOK is an award-winning journalist who covers travel, food, design, and people. She also assists clients around the globe desiring to sell fine art, antiques, and collectibles via international auction houses. Leslie can be reached for a complimentary consultation at www.auctionliaison.com.
LISA CULLEN, landscape designer, writer, organic gardener and owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com
UPFRONT
PEOPLE I FLAVORS I PLACES I GOOD EATS
On Farm to table
Rincon Hill Farm sets the menu for Monte’s in Montecito
By Meaghan Clark Tiernan. Photos by Daniella Rubi
A WINDY, UNPAVED backroad just off the 150 lies the beginning of something beautiful. Rows and rows of fruit and vegetables stretch for as far as the eye can see, with a modern farmhouse at its core. A water feature acts as a picturesque backdrop, which sits adjacent to a room featuring floor-to-ceiling shelves stacked high with fermenting fruits and vegetables. A live fire hearth acts as the centerpiece to the entire experience — highlighting rows
of rotating spears that roast freshly picked mushrooms or cabbage. This is Rincon Hill Farm.
The eight-acre working farm will be the cornerstone for most produce served out of two new Santa Barbara County properties from Endwell Hospitality: Monte’s, which opened in March at the former Bar Lou space in Montecito, and the forthcoming project in Carpinteria that will replace the beloved The Palms.
The anchor for everything from Endwell
Hospitality is the farm, which focuses on regenerative practices that prioritize biodiversity, biologically active soils, and longterm ecological resilience. With a focus on JADAM principle, an organic Korean farming method meaning “people who resemble nature,” the work from this communityfocused team is all about bringing people, food, and unwavering hospitality together.
Those practices echo Endwell Hospitality’s East Coast story, which introduced several restaurants in New York beginning in
2021, including the Michelin Green Star restaurant One White Street. Led by The Charter Oak alum Ryan Sohn, Endwell Hospitality imagines setting down roots similar to those primed across the county.
Sohn is bringing along former The Restaurant at Meadowood colleague chef Daniel Kim to help the central coast kitchens thrive. Kim, who most recently helmed Los Angeles’ Hibi, has been attached to Rincon Hill Farm well before the Montecito restaurant opening, ensuring upcoming menus will continuously highlight the farm’s seasonal abundance. The specialty of Endwell Hospitality is bringing the farm to diners’ tables, creating a seasonal cohabitation that encourages guests to return to simple, clean, and local ingredients.
The slow and methodical approach to opening each space has earned legions of local fans, who have enjoyed the simple menu at Monte’s that showcases Rincon Hill Farms mushrooms, butter lettuce, and garden herbs. The next phase will introduce Rincon Hill Market to Carpinteria locals this summer, featuring prepared foods and baked goods, along with produce from the Carpinteria farm. The hope is that Endwell Hospitality’s reimagining of The Palms will debut sometime in early 2027.
A Mesa hideaway with global soul
S
INCE MAY OF 2000,
Alcazar Tapas Bar has been Santa Barbara’s ultimate “if you know, you know” spot, tucked quietly on the Mesa just beyond the frenzy of State Street. Founded by Álvaro Castellanos Rojas, the restaurant was designed to evoke the hidden bistros and neighborhood bars of cities around the world, the kind of places where art, culture, and community collide over small plates and thoughtful drinks.
For nearly 26 years, Alcazar has stayed true to that off-the-beaten-path spirit. The recently remodeled space, which now carries echoes of its closed sibling Glass House Cocktails, invites guests into something closer to a hideaway than a restaurant. Moody lighting, rich paint tones, and lush botanical touches sourced by Chris Graef, a beloved vendor at the Santa Barbara Farmers Market, give the room a feeling that is both intimate and slightly transportive, as if the outside world has been gently dialed down.
Rojas was also one of the early pioneers of Santa Barbara’s craft cocktail scene. His approach was shaped by travel and a deep respect for authentic flavors. Nowhere is that more evident than in Alcazar’s legendary
mojito. After traveling to Cuba to study the drink at its source, Rojas returned with the technique that helped propel the restaurant’s early success. The mojito became such a fixture that he even commissioned a custom leather holster for his muddler from local artisan Makesmith, a small but telling detail that speaks to the sheer volume of mint, lime, and sugar crushed behind the bar each night.
Today, Alcazar remains a quintessential neighborhood gem where locals gather for shareable plates and crafted. Recent menu additions like the burrata, cheesecake, and lamb pops are quickly becoming favorites, while longtime guests still gravitate toward classics like the lamborghinis, manchego y membrillo, and the house-pickled vegetables.
The community spirit continues to evolve as well. Soon, the space will open its doors earlier in the day with Auntie’s Coffee House, giving guests a reason to linger from morning espresso through evening cocktails.
Global in inspiration but unmistakably Santa Barbara, Alcazar remains unpretentious, intimate, and quietly excellent, the kind of place that feels less like a discovery and more like a secret you were lucky enough to hear about.
www.alcazartapasbar.com
Story and Photos by Carly Otness
Ryan Sohn, founder and partner of Endwell Hospitality.
Chef selections from Alcazar Tapas Bar
Santa Barbara’s longtime luthier, John Mooy
Where craf t me ets creativity
By Phil Kirkwood. Photos Emily Loeppke
ICAN PLAY A BIT OF GUITAR … I’m by no means accomplished, but I have a lot of fun with it. Over the years I’ve managed to collect a few instruments, but my absolute favorite is a vintage 1975 Guild 12 string. It features the biggest box Guild ever made, a true beast. The sound just pours out of it, almost like I’m playing 20 guitars at once, especially when I tune it to open G.
I picked it up years ago from a guitar shop in Salt Lake City that was going out of business. They let it go for $250. Today I’m told it’s worth closer to $2,000, but I’d never part with it anyway.
Some of my best memories go back to college, sitting on the porch with a couple of buddies, that Guild in hand, cranking out songs no one had ever heard of. A few were actually pretty good. Most were not. But it was loud, it was fun, and the beer was legendary.
I’ve always been a sucker for a great
guitar shop. The smell of wood and strings, acoustics and electrics lining the walls. Riviera Music on upper State has all of that, and more. It’s truly special. Founded by Emile Millar, a recording artist and producer whose work spans film and television, Riviera Music is not just a place to buy gear.
It’s a creative hub, part boutique shop, part learning center, part repair facility, and part recording studio, built around the idea that music should be accessible to everyone.
Inside, is a thoughtful collection of new and refurbished instruments hanging side by side, giving beginners and seasoned players equal footing. The store’s mission statement is all about the right instrument finding the right hands. When I stopped in, Millar was moving effortlessly from guitar to guitar, pulling them off the wall and calmly running through scales and chords. “See what a $500 guitar sounds like?” he says, strumming a three-cord progression on one of his house Taylor guitar brands. “Pretty good, right?
Now let’s hear the $2,500 version.”
He just smiled.
“The first thing I teach someone just starting out is how to properly hold a guitar,” Millar says, going back to the $500 Taylor. “Get that right, and everything else comes easier. A guitar like this can last for generations.”
Millar’s philosophy carries through the entire space, start with the fundamentals, build confidence, keep it approachable.
But the deeper you get into Riviera Music, the more you begin to understand that its backbone is in the repair and refurbish department headed by local guitar legend, John Mooy.
Mooy has been working on guitars and stringed instruments for more than 40 years, and it shows. His knowledge isn’t limited to setups and repairs, he understands the full life of an instrument, from restoration to performance. He’s handled everything from well-worn everyday guitars to vintage pieces
that require a careful, experienced hand.
When I brought in my Guild, he took one look at it and said it would probably be easier for me to play with lighter gauge strings. A small adjustment, but one that makes all the difference for someone like me who plays for the joy of it.
“The right gauge strings matter,” Mooy told me. “You have to match them to the instrument, and to the player.”
His insight comes from experience, not theory. Mooy spent years on the road touring with the likes of George Benson, Loggins and Messina, Sarah McLachlan and a host of other professional musicians. He knows what it’s like to perform night after night, and more importantly, what a guitar needs to deliver in those moments.
That perspective carries into his work today. Every adjustment, every repair, every restoration is done with an understanding of how the instrument should feel in your hands and how it should sound when it matters.
At Riviera Music, Millar sets the tone: creative, accessible, inviting. But Mooy ensures the substance is there. He’s the one making sure the instruments live up to their potential, whether they’re hanging on the wall or heading onto a stage.
For me, that’s what makes the place stand out. It’s not just a great guitar shop, it’s a place where the craft is taken seriously.
www.rivieramusic.com 4141State Street Suit B13 (upstairs)
Riviera Music Founder Emile Millar
A table worth the walk
How a Haley Street wine bar evolved into one of Santa Barbara’s most sought-after reservations.
by Jeff Miller
HOW MANY RESTAURANTS
in Santa Barbara have their own waiting room half a block away?
Well, there’s one. It’s the new Manifattura. It happened like this:
In February 2020, Brian Dodero and Andrea Girardello began work on Apertivo at 7 West Haley, home of the former Mosto Crudo. After eight months of renovations, they opened in October as mostly a wine bar with a little food. “Not a whole lot,” said Dodero. In fact, they didn’t even have an oven. “Just a mini pannini press and a little induction burner.”
It was the dawn of the COVID era, which meant they eventually got their own parklet outside and the food menu expanded. By the time the city eliminated the parklets, Apertivo had developed a following, which meant the partners needed more space. That led them to create Manifattura, half a block away at 413 State, in October 2025, almost five years to the day after the dawn of Apertivo.
It made sense in a lot of ways, not least the fact that they had developed that following. A Santa Barbara native, Dodero went to culinary school in Florence, but that was only part of his love for and learning about Italian food. (It all began at Subway in Santa Barbara, but that’s another story.) Most meaningful was his first job in Italy, at Zibibbo, a restaurant in the countryside outside Florence. “I didn’t ask to get paid; I just worked for the experience.” There he learned that “the biggest thing is where the ingredients come from. We would take hikes, foraging to pick herbs,” including mentuccia, which he now grows himself and includes on his current menu.
We’re focusing on the craft of it all, using ingredients to their fullest.
The partners’ partnership seems as fortuitous as the Manifattura/Apertivo confluence. While Dodero runs the back of the house, Girardello, born in Milan, with experience at top hotels all over the States, runs the front. He’s also the sommelier. “He’s very educated in wine,” Dodero said. “It was a huge part of our success at Apertivo, and it carried over here.”
The two met when they both worked at the Biltmore’s Coral Casino in Montecito. One day, over coffee, Dodero mentioned his interest in starting his own place. “I didn’t expect him to be interested, but his eyes lit up,” Dodero said. “We left the coffee shop and started staring through the window at what is now Apertivo.” They signed the lease a few days later.
What’s special about Manifattura? It starts with the bread. “We tell every customer you’ve got to try the focaccia,” chef Dodero said. “It
takes 72 hours to make. We do a cold ferment, with a small amount of yeast. It’s an older way of doing it, with a whole new flavor profile. It’s how they do it in Rome.” They also make all their own pasta, and diners often stare through the window to watch it happening. Other highlights include the burrata, which they have flown in from Puglia fresh every week. And the house-made desserts. “We’re focusing on the craft of it all, using ingredients to their fullest,” Dodero said. Why all the hand-crafting?
“Because it’s a passion,” he said.
It’s all led to that mark of a successful restaurant: a three-week waiting list for a table. Part of that success is due to their effort to keep prices down. “The ingredients are not cheap, but we try to make it reasonable for the average person to afford,” Dodero said. “That holds for wine too. We definitely do a good pour, for sure.”
For the success, “We’re very grateful,” Dodero said. And for the “organic” way the whole thing happened, with Apertivo serving as Manifattura’s appetizer. People often stop at Apertivo for a glass of wine and Manifattura calls when their table’s ready.
Then it’s just a short stroll to dinner in Italy. 413 State Street, Santa Barbara. www.manifatturasb.com
Kunin Wines
A Santa Barbara original, then & now
By Hana-Lee Sedgwick
KUNIN WINES HAS been embedded in the Santa Barbara wine scene for nearly 30 years. Founded by the late winemaker Seth Kunin, the winery is now led by Magan Eng, who has thoughtfully carried the family-run brand forward, keeping it a beloved fixture in the community.
A Rhône aficionado, Seth launched his boutique label in 1998, focusing on Rhônebased wines from across the Central Coast. Early on he homed in on varieties like syrah, mourvèdre, and viognier, later adding Loire Valley varieties. Then, and now, the wines have earned acclaim for their honesty, elegance, and food-friendly style.
Following Seth’s unexpected passing in 2017, Eng stepped up to carry her late husband’s legacy forward. A close-knit group of winemaker friends rallied to help complete his final vintage, and the following year, Jonathan St. Vincent joined the cellar, taking over as winemaker in August 2018.
For St. Vincent, his work at Kunin feels deeply meaningful. After discovering Kunin Wines during a visit to the tasting room — where Seth himself was pouring — he was immediately captivated. “The white wines were some of the best I’d ever had,” he says. “Two years later, I applied for a cellar position, without knowing of Seth’s passing. I soon
realized the significance of what I was stepping into, and I was committed.”
Working in close partnership with St. Vincent, Eng remains focused on keeping Kunin a personal endeavor, rooted in family, attentive winemaking, and passion over prestige. “Seth had a clear vision and left great notes,” says Eng. “That foundation has been invaluable, giving us the confidence to innovate as needed while staying true to who we are.” St. Vincent adds, “We stick to a high-care, lowintervention philosophy, utilizing consistent fermentation techniques, but we’ve refined things over time.” Some of that evolution includes working with new fruit sources and exploring varietals that excite them.
Today, Kunin continues its commitment to crafting “California-style wines through an Old-World lens,” explains Eng. “These are wines meant to be lived with; the kind you open at a dinner party to linger over a meal.”
The wines are available at Kunin’s tasting room in Santa Barbara’s Presidio neighborhood, drawing wine enthusiasts for its unpretentious atmosphere as much as for its wines. “We love being a hometown brand,” says Eng. “It’s a privilege to share what we do with locals, club members, and visitors alike. We can’t imagine being anywhere else.”
Kunin is located at 831 Santa Barbara St. in downtown Santa Barbara. kuninwines.com.
Give these Kunin wines a try this spring
• Jurassic Park Chenin Blanc Sparkling ($65)
• Phoebe 2.0 Rosé ($30)
• Santa Barbara Highlands Mourvèdre ($45)
• Camp Four Cinsault ($40)
• Pape Star Red ($35)
• French Camp Valdigiué ($45)
SPRING READS
1. Kitchen Interiors: New Space and Designs for Cooking and Living
Gestalten, a German publisher, makes beautiful books about beautiful buildings all over the world. The photography is top-notch and showcases the range of possibilities in the examples of modern kitchen design. But what makes it stand out is that it goes beyond the aesthetic to focus on specific materials and functions, making it both a useful reference and an inspirational guide.
2. Modern Americana, Max Humphrey
Simple, comfortable and bright interiors that feel Western and Californian without being kitschy. Thoughtful design that’s also attainable for the average person, with advice on incorporating your own special things whether fancy or ordinary. The author’s tone is frank and funny and makes you feel empowered to be creative, which is the best thing one can say of a design book.
3. Don't Think About Dinner, Jenn Lueke
Meal prep wizard Lueke puts together a system and tips useful for both experienced meal preppers and beginners. With a wealth of tasty recipes for every mealtime (and snacks!) and filled with appetizing photos, this cookbook is a great addition to your kitchen, whether you are looking to eat healthy, stress less, save money--or all of the above.
4. Very Good Salads, Shuki Rosenbaum & Louisa Allan
Springtime, with warm weather on its way, is a great time to dust off your salad making skills, and this book encourages us to do so! Organized into four seasons to highlight seasonally available ingredients, this is a great launching point for shopping at the farmers' market and eating locally. Unusual pairings like green plums and lentils keeps the salad flavors fresh and surprising.
FARM TO TABLE RECIPES FROM LOCAL CHEFS
A Mother ’ s Day treat
by Corina
French Toast with Pinot Syrup
Photo
French Toast with Pinot Syrup
Recipe by Judit Schweller and Corina Schweller
INGREDIENTS
For French toast:
• 8 slices whole wheat cinnamon raisin toast bread about 1 inch thick each
• 4 large eggs, room temperature
• ½ cup organic whole milk
• 1 tablespoon raw honey
• 3 tablespoons unsalted butter or more if needed
• P inch of Himalayan salt
FOR PINOT NOIR SYRUP:
• 1 cup pinot noir wine
• 2 tablespoons local raw honey
• 1 sprig of fresh basil
FOR TOPPING:
• 1 tablespoon Stevia or confectioners’ sugar
• 1/3 cup pinot syrup
• 8 ounces of fresh raspberries (wash and pat dry)
• Zest of 1 organic lemon
• 4 sprigs of fresh basil
METHOD
1. Preheat oven to 250 degrees Fahrenheit. In large shallow bowl or baking dish, whisk together eggs, milk, honey, and salt until well blended. Arrange the toast slices in baking dish in a single layer and let the bread absorb some of the egg and milk mixture. After two minutes gently turn each slice over and let them rest for two more minutes. Soak the toast in two batches if you have a smaller baking dish.
2. In the meantime, in a large skillet or griddle melt one tablespoon butter, until foamy hot. Using a spatula, arrange the toast slices without crowding the griddle and cook for about three minutes on each side or until light golden in color. Transfer the golden slices to a fireproof serving dish and keep it warm until all the toast is cooked.
3. For pinot syrup: Combine wine and honey in a small saucepan. Simmer over medium high heat for about 20 minutes or until reduced to about 1/3 cup. Add the basil sprig, set aside to cool down. Drizzle over the French toast.
4. To serve, arrange two slices on a large plate and dust with Stevia and drizzle with the pinot syrup. Decorate with fresh raspberries and a few basil leaves. Bon appetite!
Visit Judit and Corina at their e-cookbook website: www.chateaulala.com
Chilled watermelon soup for Mom
Cool • Fresh • Vibrant
The perfect opening to a relaxed spring or summer backyard barbecue, this chilled watermelon soup is light, refreshing, and beautifully simple. Ripe watermelon blended with cucumber, citrus, and a gentle savory note creates a cool first course that awakens the palate without overwhelming it.
INGREDIENTS
• 4 cups ripe watermelon, cubed and chilled
• ½ cup cucumber, peeled and chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons red bell pepper, finely chopped
• 1 tablespoon shallot, minced (very small amount)
• P inch sea salt
• Fresh cracked black pepper
• Optional: small mint or basil leaf, tiny slice jalapeño, splash white wine vinegar
METHOD
1. Place watermelon, cucumber, lime juice, olive oil, bell pepper, and shallot in a blender. Blend until smooth.
2. Season lightly with salt and pepper. Chill thoroughly before serving — at least one hour. 3. Taste before serving and adjust lime or salt if needed. The flavor should be fresh, clean, and lightly savory.
TO SERVE
Serve very cold in chilled glasses or shallow bowls. Garnish with microgreens, a few tiny diced watermelon cubes, or a light drizzle of olive oil.
WINE PAIRING
A well-chilled Provençal rosé or crisp Albariño pairs beautifully with the fresh, cooling flavors.
Chive blossom fresh cheese on fresh rye
Recipe by Delightfulmomfood.com
Across Scandinavian and German farmhouse tables, fresh rye bread topped with soft cheese and herbs is a quiet staple. This spring variation celebrates chive blossoms at their peak, lending a gentle onion note and a wash of lavender color to an otherwise simple, rustic bite. Clean flavors, minimal ingredients, and nothing unnecessary.
INGREDIENTS
• 1 cup fresh ricotta or soft goat cheese
• 1 tablespoon fresh chives, finely chopped
• Chive blossoms, gently separated (optional but beautiful)
• 4 slices fresh rye bread (untoasted)
• E xtra virgin olive oil
• F laky sea salt
• Fresh cracked black pepper
METHOD
1. In a small bowl, combine ricotta, chopped chives, a light drizzle of olive oil, and a pinch of salt and pepper. Stir gently to keep the texture soft and airy.
2. Lay the fresh rye slices on a board. Spread the cheese generously over each slice.
3. Scatter chive blossoms across the top.
4. Finish with a light sprinkle of flaky salt, cracked pepper, and a thin thread of olive oil.
TO SERVE
Serve fresh and soft , not toasted, as an openface spring tartine, light lunch, or part of a simple garden spread with sliced radishes and tender greens.
WINE PAIRING
Brander Vineyards Sauvignon Blanc pairs beautifully with the fresh herbs and creamy cheese.
1. Soak dehydrated seaweed for 7 min in ice cold water.
2. Grate 1 carrot (squeeze some lemon juice over, cover and refrigerate)
Cooked ingredients (cooked separately):
1. Farro: Bring 1 quart water of water to boil with 1/4 teaspoon of sea salt. Add 1 cup rinsed farro, and bring to a boil again- then reduce heat to medium/high and cook an additional 30 minutes uncovered.Total farro cooking time 45 min
2. Kale: Cut 3-4 leaves of fresh organic kale (cut stalks off) into ribbon like strips about 1/4 inch in wide. Heat steal pan with olive oil (2 tablespoons) and some fresh ginger, sautee kale on high heat until leaves become soft but not over cooked, keep moving the kale while it cooks so as not to burn undersides (6 min). Let stand.
3. Mushrooms: Slice mushrooms and sautee in olive oil and a dash of sea salt on high heat. Brown mushrooms on each side, making sure they are still firm and not too soft, 8 min total cooking time.
4. In a bowl distribute farro in the middle.
Place cooked kale, mushrooms and raw carrots, seaweed, kimchi and green onion items on top sides of farro. Put a tablespoon of tahini in the middle, adding some grated ginger on top. Drizzle some olive oil and lemon juice over bowl and serve with some edible nastruriums as garnish.
PAIRING
Seedlip’s “Garden 108”, which is a distilled non alcoholic spirit made from peas, hay and rosemary among other herbs and poured over ice and Fever Tree tonic.
SPACES I MATERIALS I GARDEN I ART
The art of livable luxury
An eye for detail and timeless style drive Connie Glazer’s interior design practice.
By Robyn Wise
FRESH, WELL-EDITED ROOMS
that are layered and beautifully cohesive may be the initial allure of Connie Glazer’s custom interior design work but her ability to make rigorously conceived environments feel livable and inviting keeps her clients coming back.
The Los Angeles-born designer, who studied at UCLA and honed her penchant for material integrity and understated
elegance across multiple continents before moving to Santa Barbara in 2013 to launch her own practice, is humble about her accomplishments. “I don’t have a signature style,” Glazer says, insisting her vision always honors the homeowner’s values and the architecture unique to each project. (Although one could say her portfolio of vibrant color schemes, sophisticated use of texture, and refined understanding of scale and proportion
reveals an artistry distinctly her own.) “Design should feel quietly confident rather than showy,” she says. “It should be intentional, deeply personal, and work hard for the people who live there.”
One of Glazer’s breakthrough projects was devising the interior scheme for a notable Montecito residence created in 2015 by iconic Santa Barbara-based architect Jeff Shelton, known for his highly stylized, contemporary
Photography: Sarita
Relis
gesamtkunstwerks in which every architectural detail inside and out reflects his singular vision. “It was an amazing canvas to work on,” Glazer recalls, however the home’s already strong character and unusually grand scale—it featured ultra high ceilings, cavernous public spaces, cloister-like vestibules, and a formal rotunda—posed creative challenges.
To complement rather than compete with Shelton’s distinctive geometry and material choices in the great room, for instance, Glazer selected modern-classic furnishing in walnut, wrought iron, and glass with bold, sculptural qualities and deftly balanced proportions. “It became about making things humanscaled,” she says, “so the rooms felt full but not overwhelmed and functioned equally well for an intimate book club or large philanthropic gathering.” The predominantly all-white color palette foregrounds vivid swathes of black and jewel-toned accents, and plush textiles in natural fibers warm the spare, austere spaces.
Glazer’s full-service firm also turns heads consistently for expertise in renovations and thoughtful space planning. For a recent remodel of a modest two-bedroom home in Montecito’s Upper Village she stripped back the dark, overly ornamental 1980s Tuscan environs, then swapped the living room and needlessly spacious dining room
Design should feel quietly confident rather than showy. It should be intentional, deeply personal, and work hard for the people who live there
to create a proper great room with smaller nooks, and lightened everything up with color everywhere and a mix of vintage and custom pieces per the client’s request for bright, Latin American-inspired “casita style.” Glazer also animated the spaces with art and assembled all the pieces here–another specialty of her practice that will also feature in her current project, a new build on Santa Barbara’s Mesa for an art-minded client.
Recently, Glazer joined the faculty of Santa Barbara City College’s interior
design department and h\as taken naturally to mentoring, which, she says, “keeps her thinking and free from complacency,” as well as up to speed. “The more you can teach the people around you, the better all our work will be, so I never hold back my secrets.”
www.connieglazerdesign.com
Let’s cover some ground
By Lisa Cullen
IT’S SPRING! YIPPEE! Time of renewal! Trees are sprouting fresh new green leaves, camellias and orchids are blooming, and after a rainy winter, wildflowers are putting on a show. This is the perfect time of year to spruce up your garden and one way to do that is to focus on groundcovers.
WHY AND WHEN GROUNDCOVER
First, what is ground cover? According to the dictionary ground covers are “low-growing, spreading plants that can help stop weeds from growing.” That sounds right, so let’s go with that. Ground covers are great for softening the edges of paths or patios or tumbling over a wall or anyplace you have a bit of ground to cover (pun intended). There are so many ground covers to choose from, it’s hard to know where to start. That’s where I come in.
As with everything in life and in gardening, location is everything. I’m going to give you
a little help on what ground cover to choose, depending on your location. As always, work with nature, not against her. Your exposure will determine what will work and what won’t.
HOT AND DRY
If you have a hot and or dry location, stick with Mediterranean-type plants or succulents. These plants can take the heat and are fairly low maintenance: nepeta, teucrium, rosemary, Santa Barbara daisy, santolina, lantana and even star jasmine are great choices. If you have larger areas to cover, ceanothus is the way to go. Juniper may have lost popularity, but it’s a classic for a reason and will work in any hot and dry areas.
PART SUN/PART SHADE
In areas where there’s shade or some cooler air, closer to the ocean, you can still plant the above list, but now you can add in others, like ivy geranium, thyme, nepeta, campanula, convolvulus, and teucrium just to name a few.
FULL SHADE
Full shade is challenging, but there are a few ground covers that will work even in areas of very little sun. There are many varieties of Geranium cantabrigiense that will work in full shade and will bloom! Look it up, this is one of my favorites for shade. Baby tears will take off in shade when there’s water, and it’s so fun for those shady, damp places. Another ground cover type plant I love is heuchera (aka coral bells). There are native varieties and others with gorgeous purple leaves that all send out lovely tall flowers in spring. Great for shade but they can take dappled-shade perfect for under oak trees.
NEXT STEPS
I highly recommend visiting local nurseries before you make your final decisions of what to plant; you may get ideas you hadn’t thought of. This happens to me all the time, particularly when I need inspiration.
Seaside Gardens (805) 684-6001 (3700 Via
Real Carpinteria) has extensive mature gardens you can peruse to get ideas.
La Sumida Nursery (805) 964-9944 (165 S. Patterson Ave, Santa Barbara) and Terra Sol (805) 964-7811 (5320 Overpass Rd in Santa Barbara) both have good selections of ground covers and other plants.
ANGELES PAVING STONES-GROUND COVER WITH A DIFFERENCE
Urban storm water runoff is the single largest source of water pollution in Santa Barbara! Amazing, right? I just found this out while researching this column. Rainwater picks up pollutants when it flows over hard surfaces such as roofs, patios, driveways, etc. Gas and oil from cars and other toxins are then sent to our oceans via the storm drains. The solution is to install permeable paving stones. Nature is amazing. It cleans the water with its own magical filtration system, and permeable pavers ensure that water goes into the ground and not into the ocean. Other permeable surfaces like gravel are available but are not always the best option.
Pavers have come a long way in the last 30 years. In fact, pavers are many times the more elegant choice and if your soil is expansive clay, as in the case of much of Santa Barbara, they are the only choice. Paving stones make fantastic driveways, walkways, and even pool decks and patios. Check out the Angeles Paving Stone website or go visit a local stone yard, such as Santa Barbara Stone.
Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com
Wood look, built to last
TIMBERLINE is meticulously crafted to replicate the look of natural wood plank pavers, combining rich wood-grain texture with the durability and longevity of concrete, delivering warmth and character to outdoor spaces without the maintenance concerns of traditional wood. Ideal for pool decks, patios, walkways, and entryways, Timberline is designed exclusively for pedestrian applications and is available in three lengths with two blended color palettes, Stone Adobe Mocha and Dark Gray Copper Charcoal. Shown here, Stone Adobe Mocha in 70mm is installed in a random running bond pattern, creating a natural, varied appearance.
For more inspiration or to find a distributor near you, visit angeluspavingstones.com.
Made in the shade
SLIDE-ON WIRE awning systems offer an elegant look and the ability to create your own shade or sun when you need it. You can control the hot sun during the day and see the stars at night. Slide-on wire panels are made to open and close on a stainlesssteel cable. The Sunbrella fabric panels come with a 10-year warranty and the steel or aluminum frame tubing are custom made to order and feature a powder coat finish.
Available at Van Nuys Awnings for your outdoor experience. www.vannusawning.com 818-782-8607.
Hand-cut marble
LOSE YOURSELF in the luxury of hand-cut marble mosaics, inspired by the beauty and serenity of nature. Each piece is thoughtfully crafted to bring organic elegance, texture, and timeless sophistication into your space.
Available at TileCo. www.tilecodist.com
SPACES
The architecture of living
By Phil Kirkwood
RCHITECTS AND DESIGNERS
featured in Food + Home over the past 30 years share a consistent belief: Strong architecture reflects how people actually live. At its best, it responds to daily routines, changing needs, and the surrounding environment. A home is not defined by size or style alone, but by how well it supports cooking, gathering, working, and relaxing.
That thinking shapes SPACES, an ongoing section focused on what makes a home function. Rather than decoration, the emphasis is on layout, proportion, circulation, and natural light — elements that determine how a house performs every day.
Interior space is central. Kitchens are designed as working rooms. Windows are placed to capture light and views. Outdoor areas extend the living space, creating a clear connection between the home and its setting. Materials are selected for durability and how they age over time.
SPACES highlights local architects, builders, and designers who apply these principles in practical ways. Each feature looks at how rooms are planned, how spaces relate, and how decisions come together to create a cohesive environment.
This section will appear regularly in Food + Home, offering a focused, visual look at residential design grounded in how people live today.
SUN-FILLED OUTDOOR LIVING
MODERN, COURTYARD-STYLE home located in the foothills of Carpinteria, embracing the natural environment with walls of glass throughout, blurring the distinction between indoor and outdoor spaces while creating sheltered, sun-filled outdoor living for this family of five. The home features smooth, troweled plaster walls, rough-hewn tinted concrete fireplaces, polished concrete floors, stained rift-sawn white oak cabinetry and ceiling panels, and blackened steel pergolas and lintels, all of which coalesce into a warm, tactile living environment.
Design by Ferguson Ettinger Architects, Inc. www.fe-arch.com
Photos by Jim Bartsch
GARDEN SANCTUARY
THIS COZY SPACE is perfect for enjoying the ocean view all you need is your favorite beverages and a few snacks. The Tea tree provides shade while Roses and Mexican Marigold surround the patio with color and fragrance.
Garden design by Montecito Landscape. www.montecitolandscape.com
ELEVATED GARDEN
A POOL CABANA’S sliding barn doors open to storage on one end and a kitchen/wet bar on the other. Adjacent to the structure, a mature field-dug olive tree anchors an elevated garden and a steel trellis defines an ample seating area, providing shady respite from the region’s warm summers and a quiet place for taking in a moonrise over the fields below.
SOCIAL SPACES
“THIS OPEN-PLAN kitchen is designed for both intimate daily meals at the kitchen table, and for hosting larger events and the natural gathering of people around preparing a meal. The kitchen has an integrated service wing (pictured), out of view of the main social spaces. This hidden area serves as a place to tuck the more mundane kitchen details, and hides the mess of a large event. Even in this area, all appliances are hidden behind board-finished walls, custom cabinetry, and integrated wall storage, decorated to feel like another well appointed room of the beachhouse.”
Designed by architect C. J. Paone Archipelago Workshop, www.cjpaone.com
Photos by Kurt Jordan, www.kurtjordanphotography.com
ENCLOSURE AND INTIMACY
TOM THAYER LOVED his Montecito home we designed for him—but his south-facing patio was too hot, too bright, and often went unused. We set out to fix that. The solution: a cantilevered steel and wood trellis that shades the space while keeping it light and open. It cuts glare, softens the sun, and creates beautiful shifting patterns throughout the day. Integrated heaters and lighting make it comfortable year-round, day or night. The trellis “waterfalls,” creating a sense of enclosure and intimacy. What was once an overlooked space is now one of Tom’s favorite places to relax and entertain.
SANTA BARBARA INTERIORS recently completed the design and construction of this stunning hacienda-style kitchen, thoughtfully crafted to reflect both warmth and refined functionality. The space features custom-built cabinetry in a soft white finish, beautifully contrasted by a striking chambray blue island topped with rich walnut. Every detail, from the material selections to the exposed wood beams was chosen to complement the home’s architectural character and embody the essence of California coastal living.
www.santabarbarainteriors.com
WALL HOUSE
SET LIGHTLY into the Ojai Valley landscape, Wall House unfolds as a long, horizontal composition defined by a single steel wall that organizes privacy on one side and complete transparency on the other. Designed by architect Scott Johnson as both a retreat and working residence.
Wall House designed by Scott Johnson FAIA in Ojai, California.
Photos by Michael Montano
MODERN TOUCH
THE KITCHEN COMPANY designs spaces where modern elegance meets everyday living. Featuring Pronorm cabinetry, a premium new line from Europe, this kitchen brings together sleek innovation, exceptional craftsmanship, and timeless style. From the statement island to the skylit ceiling, every detail is thoughtfully created for gathering, cooking, and making memories.
www.thekitchencompanysb.com
F+H GALLERY
SUSAN READ CRONIN
“Armed Nut”
Bronze. 3 1/5”H x 1 ½” W x 2 ¾” D
“Unarmed Nut”
Bronze. 3” H x 1 ¼” W x 2” D www.susanreadcronin.com
JEANNE DENTZEL
“Salmon Dinner”
24” x 30” Painted collage on birchwood panel www.socialsurrealism.com
KATIE UPTON
“Sir Little Legs lll” 2025, 18” x 24” Acrylic on canvas. www.katieupton.com
DESTINATIONS I ESCAPES I ADVENTURE TRAVEL
Harbor calm in the City of Angels
Marina del Rey celebrates 60 years
By Leslie Andrea Westbrook
STAYING IN A HARBOR in Los Angeles — a city of 3.8 million people better known for freeways than floating docks — can be quite sublime. Maybe it’s the barking sea lions welcoming you back to your hotel room. Or the sight of a full moon shining over the marina as you sit beside a firepit chatting with friends on the deck of a historic yacht. Perhaps it’s the soundtrack of sailboat masts gently clinking together in the breeze as the sun sinks into the Pacific. Or maybe
it’s simply being at the water’s edge — and not fighting LA traffic — but savoring a pink sunrise or a glowing tangerine sunset.
Although I grew up in Santa Monica and Ocean Park and lived briefly in Venice while working as a studio assistant to contemporary Los Angeles artists, I never spent much time in the city’s pleasure-boat harbor. Friends who sailed did, as did my favorite aunt, who loved the marina-view restaurants. Still, it remained largely unexplored territory for me.
That changed recently when I spent a
few relaxing nights in Marina del Rey and discovered it makes an ideal nearby weekend getaway. I went birdwatching one morning and enjoyed a lively Sunday brunch cruise. I visited the California Yacht Club (open to members and reciprocal clubs) with friends who live nearby but also discovered that the club will be opening their charming historic yacht, The Northwind, on certain weekends to the general public via Open Table reservations.
Marina del Rey itself was established about 60 years ago on land leased from
the County of Los Angeles. Many of those leases have recently expired, prompting significant redevelopment. New apartment buildings and fresh dining options have replaced older venues. Burton Chace Park remains a favorite walking spot and a great place for families to watch sea lions frolicking in the harbor.
I kicked off my getaway with City Cruises’ festive Bottomless Mimosa Brunch Cruise with Isa Johansson, whom I’ve known her entire life. Isa grew up in Montecito, attended MUS, recently graduated from Cal (“Go Bears!”), and has begun her work career at Oracle after moving to Marina del Rey. We happily grazed between two buffet tables: delicious salads, eggs, and potatoes on our deck; steak, salmon, chicken, and more salads on the lower level. Mimosas flowed as we relaxed on the top deck, watching the neighborhood glide by. Isa pointed out her new apartment as well as Rick Caruso’s impressive 216-foot yacht, Invictus. Meanwhile, uninhibited passengers celebrating birthdays and anniversaries danced joyfully to the shipboard music.
ROOM WITH A VIEW — AND SOUND EFFECTS
I checked into the bright, airy Marina del Rey Hotel, where my room faced the harbor. My marina view room was comfortable and stylish, with lovely bathroom amenities and plush terry robes. My only critique: a rather strong perfumed scent from a lobby diffuser, but I would stay here again in a heartbeat. It’s also a great place to camp out if you have an early am LAX flight.
After a swim in the pool and a soak in the jacuzzi, I enjoyed a relaxed dinner at
SALT, the hotel’s dockside restaurant, on the outdoor patio. Seafood highlights included fresh oysters, a generous pan-fried blue crab cake, and large, sweet, seared diver scallops. A thoughtful cocktail and wine list rounded out the experience.
Later that evening I ventured outside the marina’s “golden bubble” to try something new: a self-driving Waymo ride. Surprisingly, I felt completely calm as the driverless vehicle cruised along Lincoln Boulevard toward Santa Monica for a sold-out concert at the Broad Stage. The performance featured singer Perla Batalla performing a tribute to Leonard Cohen. Batalla spent years as one of Cohen’s backup vocalists, and today she carries his legacy forward through concerts that weave his poetry with her own memories and stories. It made for a magical evening.
FOR THE BIRDS
The next morning I met my high school friend Annie, who lives nearby, for birdwatching. She happily added several species to her global bird list before we headed to breakfast at a hidden French gem, Café Cache. Finding it required a bit of sleuthing, but the delicate breakfast crepes at the newly opened cafe were worth the effort.
Lunch took me to Uovo, a popular spot with views for a simple menu featuring fresh pasta flown in from Italy. We gobbled up our lunch, including a tasty arugula salad and a pasta dish with artichokes that was perfecto!
Another highlight was dinner at PLANTA Cocina, a lively spot known for its plant-based sushi and vegan menu. If you think vegan cuisine sounds dull, think again. Standouts included “Torched + Pressed” — rice topped with avocado and miso truffle glaze — and the irresistible “1,000-layer crispy potatoes,” served with sour cream and caviar.
On my final morning, I took a super fun pickleball lesson at Marina Racquet Club in The Ritz-Carlton, Marina del Rey, followed by a fine breakfast at Cast & Plow and a restorative massage at the Sisley Spa, all within the high-rise hotel which is going under a refurbishment later this year. I remember when this Ritz-Carlton opened, a time when stepping off a multimillion-dollar yacht in jeans wouldn’t get you through the door. Times have changed, and while the living here is still posh, it’s a bit more relaxed on the dress code.
I floated home up the Pacific Coast Highway, already planning my return to this relaxed harbor hideaway in the City of Angels. For more info on Marina del Rey: visitmdr.com
HEART OF THE HOME
Edited by Jennie Nunn
1. SABAHAR TERRARA HANDWOVEN TEA TOWEL IN ALMOND, Mācher, machershop.com.
2. LOSTINE ELLINGTON POT RACK, available in three lengths, Santa Ynez General Store, santaynezgeneralstore.com, and lostine.com.
3. ZWILLING® MILANO BROWN CERAMIC NON-STICK 7-PIECE COOKWARE SET, Crate & Barrel, crateandbarrel.com.
4. EAT, DRINK, NAP: BRINGING THE HOUSE HOME, Soho House, House of Rio, houseofrio.com.
5. KITCHENAID® MILKSHAKE RIBBED SOFT SILICONE OVEN MITTS, Set of two, Crate & Barrel,
CULINARY ARTS
Elevate meals at home with fresh, modern table linens, appliances, and accessories.
Edited by Jennie Nunn
1. THE HEIRLOOMED KITCHEN BY ASHLEY SCHOENITH , Gibbs Smith, Tecolote Book Shop, tecolotebookshop.com.
2. ROCKPORT BLUE STRIPE TABLECLOTH WITH GREEN TRIM, Hudson Grace, hudsongracesf.com.
4. UNIVERSAL ASHWOOD MILL, available in two sizes, Sur La Table, surlatable.com.
5. RETRO-STYLE BLU MEDITERRANEO REFRIGERATOR, Smeg X Dolce & Gabbana, smeg.com.
Photography: Book: Heidi Harris; Mill: Courtesy of Sur La Table; Copper Box: Courtesy of Galley and Fen; Tablecloth: Courtesy of Hudson Grace; Refrigerator: Courtesy of Smeg
DINE OUT
LEGEND
Price:
$ = under $20
$$ = $20–$35
$$$ = $36–$50
$$$$ = over $50
Ham steak and eggs from Harry’s Plaza Cafe
Photography: Carly Otness.
ITALIAN
Convivo
Restaurant & Bar
Located at the Santa Barbara Inn, Convivo offers Italian-inspired cuisine with oceanfront views. Enjoy wood-fired pizzas, fresh seafood, and house-made pastas in a romantic setting. $$$ convivorestaurant.com
Via Maestra 42
A charming trattoria known for traditional Italian dishes crafted with the finest ingredients. Favorites include the Ravioli Zuccotto, filled with pumpkin and ricotta in a browned butter and sage sauce, and the Tagliatelle alla Bolognese, noted for its rich, comforting flavor. The place is a hit among locals and visitors alike. $$ viamaestra42.com
Toma Restaurant & Bar
Consistently rated as one of Santa Barbara’s top restaurants, Toma serves Italian-inspired Mediterranean cuisine with a modern twist, emphasizing locally sourced ingredients. $$$ tomarestaurant.com
Arnoldi’s Cafe
A Santa Barbara tradition since 1939, Arnoldi’s offers authentic Italian dishes in a cozy setting featuring an open-air garden and bocce courts. $$ arnoldis.com
Olio e Limone Ristorante
Chef Alberto Morello brings authentic Italian cuisine to Santa Barbara, with a particular passion for Sicilian dishes. The restaurant boasts an extensive wine list and elegant ambiance. $$$ olioelimone.com
Mizza
Mizza is a casual eatery in the heart of downtown in The La Arcada Mall. Known for its artisanal pizzas, pastas, and sandwiches, with both dine-in and takeout options, it’s a go-to spot for delicious, high-quality food in a laid-back environment. $$ pizzamizza.com
Petrini’s
Italian Restaurant
Family-owned and operated for over 50 years, Petrini’s serves beloved old-world Italian dishes in a welcoming atmosphere. $$ petrinis.com
L’Antica Pizzeria
Da Michele
Experience the authentic Neapolitan pizza that made this pizzeria famous in Naples, Italy. The Santa Barbara location offers a friendly and comfortable dining experience. $$ damicheleusa.com
Tre Lune Ristorante
Dedicated to delivering authentic Italian cuisine, Tre Lune pairs its thoughtful menu with a curated wine list and classic cocktails in a refined setting. $$$ trelunesb.com
Bettina
Located in Montecito, Bettina offers seasonally inspired pizzas and dishes, emphasizing local farmer’s market ingredients and a selection of natural wines. $$ bettinapizzeria.com
D’Angelo Bread (AKA D’Angelo Bakery)
Locals favorite serving breakfast and lunch featuring freshly baked
European-style breads, including baguettes, ciabatta, brioche loaves, sourdough, pumpernickel, seeded varieties, and more. $$ dangelobakery.com
FRENCH
The Black Sheep Experience modernclassic CaliforniaFrench cuisine with locally sourced dishes, a tasting menu, and a full bar in a historic Santa Barbara setting. $$$ blacksheepsb.com
Bouchon Santa Barbara Bouchon showcases “Wine Country Cuisine,” sourcing fresh, local ingredients to create dishes that pair beautifully with regional wines in a warm, inviting atmosphere. Picked as a top 10 destination in the U.S. A. for food and wine by Wine Spectator Magazine. $$$$ bouchonsanta barbara.com
Petit Valentien
Offering exquisite French cuisine during the week and Ethiopian brunch on weekends, Petit Valentien provides a unique dining experience in the heart of Santa Barbara. $$ petitvalentien.com
Bar Lou
Located in Montecito, Bar Lou serves Frenchinspired dishes like Santa Barbara Sea Urchin Spaghetti and Beef Bourguignon in a chic, welcoming environment. $$$ barloumontecito.com
Renaud’s Patisserie & Bistro
A taste of Paris without the trip to France, Renaud’s offers a delightful selection of French pastries and bistro fare across multiple Santa Barbara locations. $$ renaudsbistro.com
STEAK & SEAFOOD
Lucky’s Steakhouse
Honoring the classic American steakhouse tradition since 2000, Lucky’s offers USDA Prime steaks, fresh seafood, and a worldclass wine list in Montecito. $$$$ luckys-steakhouse.com
Clark’s Oyster Bar
A stylish spot known for its fresh oysters and seafood dishes, complemented by a curated selection of wines and cocktails. $$ clarksoysterbar.com
The Willows Located at the Chumash Casino Resort, The Willows offers an upscale dining experience with prime steaks and seafood options. You’ll want to be sure to try the 8 oz. A5 Japanese Wagyu Filet as a standout choice. This premium cut is renowned for its unparalleled tenderness and rich marbling, making it a favorite among steak enthusiasts. $$$$ chumashcasino.com
The Stonehouse
Set in a historic 19thcentury citrus packing house, The Stonehouse
provides an elegant dining experience with regional cuisine and an award-winning wine program. $$$$ stonehouserestaurant.com
Rare Society
A modern steakhouse offering a variety of cuts and shareable sides, inspired by the retro steakhouses of Frank Sinatra era Las Vegas. $$$$ raresociety.com
Holdren’s
Steaks & Seafood
Known for its classic American steakhouse fare, Holdren’s serves prime cuts and fresh seafood in a comfortable setting. $$$ holdrens.com
Chuck’s of Hawaii
A long-standing local favorite, Chuck’s offers a casual Hawaiianthemed atmosphere with hearty steaks and seafood. $$ chucksofhawaii.com
Tee-Off
Restaurant & Lounge
A neighborhood staple since 1956, Tee-Off is known for its generous portions of prime rib and classic American dishes. $$ teeoffsb.com
Jill’s Place
A cozy spot offering comfort food classics, including steaks, burgers, and hearty salads, in a welcoming environment. $$ jillsplacesb.com
AMERICAN
Reunion
Kitchen + Drink
A modern American eatery serving comfort food favorites with
a contemporary twist, alongside craft cocktails. $$ reunionkitchen.net
Finney’s Crafthouse
A family-friendly gastropub offering a diverse menu of American classics, craft beers, and a lively atmosphere. $$ finneyscrafthouse.com
Joe’s Café
Since 1928 this historic downtown café has been serving hearty American fare, stiff cocktails and a vibrant locals bar scene. $$ joescafesb.com
Harry’s Plaza Café
A classic American diner experience, Harry’s is known for its generous portions and nostalgic ambiance. Great drinks, too! $$ harrysplazacafe.com
The Lark
Located in the vibrant Funk Zone, The Lark offers a shared dining experience with artisanal and seasonal ingredients celebrating the bounty of the Central Coast. $$$$ thelarksb.com
Crocodile
Restaurant & Bar
Offering a diverse menu of American and international dishes, Crocodile provides a relaxed dining experience. $$ crocsb.com
Scarlett Begonia
A charming spot known for its creative brunch offerings and commitment to seasonal, locally sourced ingredients. Multiple winner of
Holdren’s Classic wedge salad
Opal Restaurant cocktail
the Santa Barbara Chowder Festival. Winning soup is served on the daily menu. $$ scarlettbegonia.net
Intermezzo by Wine Cask
A cozy wine bar offering small plates and an extensive selection of local wines in a relaxed setting. Nightly specials offered reflect seasonal local farm fresh picks. Craft cocktails make for a perfect stop in before or after the show in the heart of downtown. $$ intermezzosb.com
Jane
A family-owned restaurant serving American bistro fare with a focus on fresh, high-quality ingredients. Located
two doors down from the historic Arlington Theater on State Street. $$ janesb.com
SPANISH / LATIN
Loquita
Loquita brings the flavors of Spain to Santa Barbara, offering authentic tapas, wood-fired paella, and a selection of Spanish wines. $$$ loquitasb.com
Milk & Honey
A cozy lounge offering inventive tapas and craft cocktails in a vibrant, intimate setting. $$ milknhoneytapas.com
Corazon Cocina
Known for its creative Mexican street
food, Corazon Cocina offers bold flavors and fresh ingredients in a casual environment. $ corazoncocinasb.com
Alcazar Tapas Bar
A lively spot on The Mesa serving a variety of Spanishinspired small plates and an extensive list of wines and sangrias plus a full bar. $$ alcazartapasbar.com
Flor de Maiz
Flor de Maíz offers Oaxacan-inspired Mexican cuisine with a coastal twist, featuring handmade tortillas and fresh seafood. $$ flordemaizsb.com
Gala
A modern Latin restaurant
offering a fusion of traditional flavors and contemporary culinary techniques. $$$ galasb.com
Carlitos Café y Cantina
A festive eatery serving Mexican and Latin American dishes with a focus on fresh, local ingredients. Enjoy the vibe on the patio in the heart of The Arts District. Award-winning house margarita is a must try! $$ carlitos.com
MEXICAN
Los Agaves
A popular spot known for its authentic Mexican dishes, generous portions, and flavorful salsas. $$ los-agaves.com
Lilly’s Taqueria
A local favorite for street-style tacos, offering a variety of traditional fillings in a no-frills setting. $ lillystacos.com
La Playa Azul Café
A charming café serving classic Mexican cuisine with an emphasis on seafood dishes. Enjoy on the patio in the heart of the Presidio District. $$ laplayaazulcafe.com
INDIAN
Indian Tandoori Kingdom
This vibrant downtown spot specializes in traditional North Indian dishes served in a modern, relaxed
setting. Known for its authentic spices and generous portions, favorites include samosas, chicken pakora, and lamb curry. $$ indiantandoori kingdom.com
Apna Indian Kitchen
Located on bustling State Street, Apna delivers bold Indian flavors in a casual, colorful space. Signature dishes like butter chicken, saag paneer, and vindaloo curry make this a go-to for locals and visitors alike.
$$ apnasb.com
Namaste Indian Bistro
A refined take on Indian cuisine, Namaste Indian Bistro pairs elegant presentation with rich flavors. Popular items include tandoori chicken, lamb kebabs, and creamy chicken tikka masala, served in a sleek downtown setting. $$ namasteindianbistro.us
Flavor of India
A long-standing local favorite, Flavor of India offers a cozy and inviting atmosphere with a wide selection of classic Indian dishes. Known for its chicken tikka masala, garlic naan, and lunch buffet, this familyrun eatery focuses on flavor and hospitality. $$ flavorofindiasb.com
Bibi Ji 2.0
A modern twist on Indian dining, Bibi Ji 2.0 blends vibrant cuisine with stylish decor and craft
Scarlett Begonia
Black Sheep Burger
Photography: Scarlett: Emily Loeppke; Black Sheep: Carly Otness
beverages. Guests rave about the tandoori chicken, butter chicken, and paneer tikka, all served with bold flair in the heart of downtown.
$$$ bibiji2.com
JAPANESE SUSHI
Arigato Sushi
A local favorite since 1994, Arigato Sushi is renowned for its fresh, high-quality fish and innovative rolls. Signature dishes include the Gold Uni Shot, Rock N Roll, and the Wiki Wiki Roll. The ambiance is lively, with exposed brick walls and a bustling open kitchen.
$$$ arigatosb.com
Kyoto Japanese Restaurant
This family-owned restaurant offers a traditional Japanese dining experience with a menu featuring sushi, sashimi, and tempura. The cozy atmosphere and attentive service make it a favorite among locals. $$ kyotosb.com
Edomasa Sushi Bar & Restaurant
Known for its extensive menu and late-night hours, Edomasa offers a variety of sushi rolls, nigiri, and bento boxes. The casual setting and friendly staff make it a popular spot for both lunch and dinner. $$ edomasasushi.com
Ama Sushi at the Rosewood
In celebration of Japan’s Edomame tradition, which celebrates sushi in its purest form, and inspired by the legacy of Japanese free divers, AMA Sushi showcases
always-fresh ingredients complemented by an extensive selection of wine, sake, and innovative cocktails.
$$$$ rosewoodhotels.com
THAI
Your Place
Thai Restaurant
A Santa Barbara staple since 1983, Your Place serves classic Thai dishes such as Tom Yum soup and Green Papaya Salad. The family-run establishment is celebrated for its authentic flavors and warm hospitality. $$ yourplacethai restaurant.com
Galanga
Thai Restaurant
Situated on State Street, Galanga offers traditional Thai flavors with dishes like Pad Thai and Panang Curry. The restaurant is known for its fresh ingredients and inviting atmosphere. $$ galangathairestaurant.co
CHINESE
Ming Dynasty
Santa Barbara
Offering an all-you-caneat Mongolian BBQ and a variety of traditional Chinese dishes, Ming Dynasty is known for its diverse menu and free delivery service. $ mingdynastysb.com
TAP Thai Cuisine
While primarily a Thai restaurant, TAP also offers a selection of Chinese-inspired dishes. The restaurant is praised for its modern twist on traditional flavors and use of local ingredients. $$ tapthaicuisine.com
Fast, fresh and worth it
Taco favorites to keep in your rotation
Photos by Kim Reierson
SHALHOOB MEAT COMPANY
Hearty tacos built on house-made tortillas. Options include tri-tip with horseradish cream or pulled pork with elote-style aioli, pickled onion, cilantro, and queso fresco. Rotating specials reflect what’s being cut in-house..
220 Gray Ave, Santa Barbara, CA • (805) 845-5995 • shalhoob.com
TACOS REMAIN one of the most reliable meals in Santa Barbara — quick, easy, and consistently satisfying. Across the area, options range from simple street-style classics to more layered versions built on fresh ingredients and bold flavors. These are a few standout spots worth keeping in regular rotation when looking for something that delivers without a lot of fuss.
PLAYA AZUL CAFÉ
A more substantial choice. Crispy battered fish, cabbage, pico de gallo, and crema come together in warm corn tortillas, served with rice and beans for a complete meal. Shrimp tacos are equally strong, with a grilled fish option for a lighter approach.
512 State St, Santa Barbara, CA • (805) 966-2860 • playazulcafe.com
SB FISH MARKET
A well-balanced option built around local rockfish, grilled or lightly fried, layered with Japanese tartar sauce, roasted jalapeño, onion escabeche, shaved cabbage, and cilantro on organic corn or flour tortillas. Grilled shrimp and mixed seafood variations keep everything in the same clean, coastal lane.
7127 Hollister Ave, Goleta, CA • (805) 967-3474 • sbfish.com
MONY’S MEXICAN
FOOD
Classic street tacos done right. Soft corn tortillas topped with onion and cilantro, with choices like carne asada, barbacoa, fish, or chicken mole. The al pastor stands out, and the salsa bar elevates the experience.
217 Anacapa St, Santa Barbara, CA • (805) 963-1879 • monysb.com
tacos tacos
EAST BEACH TACOS
As much about setting as the food. Located next to the batting cages and steps from the sand, it’s an easy, casual stop. Baja-style fish tacos lead the menu, with grilled chicken, carnitas, and vegetarian options rounding it out. Family-friendly, dog-friendly, and ideal for a relaxed outing.
226 S Milpas St, Santa Barbara, CA • (805) 963-9326 • eastbeachtacos.com
Lighter, brighter sips
Celebrate spring with these five Central Coast wines.
Hana-Lee Sedgwick
WITH SPRING in full swing and summer on the horizon, it’s time to refresh our palates with light, bright wines fit for longer, sun-kissed days. Whether you gravitate toward crisp and zippy whites or something more rounded, these five selections are perfectly suited for the season’s happenings — from picnics and beach days to graduation parties and impromptu backyard hangs. May gray doesn’t stand a chance.
Cadre Sea Queen Albariño ($30)
Cadre is the boutique label of John H. Niven, whose family helped pioneer Edna Valley with the planting of Paragon Vineyard in 1973. While the lineup of Edna Valley and SLO Coast whites are all stellar, this delightful albariño perfectly captures the spirit of this coastal region. Sourced from SIPCertified vineyards and fermented in stainless steel, it opens with zesty aromas of citrus, white peach, orange blossom, and guava. The palate is equally lively and energetic, showcasing flavors of apricot and citrus with a layer of sea spray-like minerality. Bright, refreshing, and enjoyable — perfect for the season.
Thacher Pet Nat ($40)
Thacher Winery and Vineyard has been crafting small-lot wines in Paso Robles since 2004. Founded by husbandand-wife Sherman and Michelle Thacher, the winery specializes in Rhône varietals and blends, made with low intervention practices and native ferments. This
Pétillant Naturel, or Pet Nat for short, is playful yet polished. Featuring a blend of grenache, cinsault, and viognier from the family’s estate vines, it offers appealing aromas of honeysuckle, lemon curd, and cotton candy. The characterfilled palate delivers notes of wild strawberry and orange creamsicle with a cider-like tang, while fine, elegant bubbles linger on its refreshing finish.
The Ojai Vineyard Puerta del Mar Chardonnay ‘Special Bottling’ ($55) Adam Tolmach started The Ojai Vineyard in 1983, and decades later, the pioneering winemaker continues to demonstrate his masterful approach to Santa Barbara County’s cool-climate grapes. This chardonnay comes from the very cool, ocean-influenced Puerta del Mar Vineyard near Lompoc, a vineyard Tolmach has worked with for years. Noted for its texture and energy, it offers a beautiful medley of aromas and flavors — think bright citrus, orchard fruits, cardamom spice, brioche, and salty minerality. Extended oak aging adds depth and weight to the midpalate, while the wine’s electric acidity keeps the finish clean and linear. Savor it slowly now, or tuck this one away to see how it develops over time.
Pars Fortuna Sauvignon Blanc ($35) Winemaker Kira Malone launched her boutique winery in 2024, and the wines
quickly earned acclaim. Though initially focused on pinot noir, her newly released sauvignon blanc is a lovely addition, adding fresh energy to the portfolio. Sourced from a single SIPCertified vineyard in the Los Olivos District of Santa Barbara County, it was fermented in stainless steel and aged on the lees for four months, giving the wine a more textural mouthfeel. Loaded with floral and citrus aromas, the palate shines with flavors of kiwi and key lime with an effortlessly refreshing finish. A delightful pour to enjoy all season.
Lumen Hey Ginger White ($26) For something slightly unconventional, look no further than Lumen’s Hey Ginger line, each wine co-fermented with — you guessed it — fresh ginger. Owned by husband-and-wife duo Will Henry and Kali Kopley, Hey Ginger was born from a happy accident that revealed ginger could act as a natural preservative in place of sulfur, while adding a bright aromatic lift. In this 100-percent chardonnay, the ginger is subtle rather than overpowering, seamlessly layered with the grape’s natural character. Fermented in stainless steel, this low-alcohol bottling is bright and lean, offering notes of apple, citrus blossom, and stone fruit alongside hints of ginger. Pair it with Thai or Asian cuisine (or anything with citrus or ginger) to bring its flavors into focus.
SEAFOOD
Santa Barbara FisHouse
Located on Cabrillo Boulevard, Santa Barbara FisHouse
offers a diverse menu featuring fresh, locally sourced seafood.
Guests can enjoy dishes like lobster mac & cheese and rockfish ceviche while taking in oceanfront views.
$$$ fishousesb.com
Boathouse at Hendry’s Beach
Nestled on the sands of Hendry’s Beach, the Boathouse provides exquisite dining with spectacular ocean vistas. The menu
emphasizes fresh seafood, and the restaurant is renowned for its vibrant happy hour. $$$ boathousesb.com
Santa Barbara Shellfish Company
Established in 1980 on Stearns Wharf, this casual spot began as a buying station for local shellfish. Today, it serves a variety of seafood dishes, including clam linguini and lobster rolls, all prepared with recipes inspired by coastal traditions. $$ shellfishco.com
Brophy Bros.
A local’s icon in the Santa Barbara Harbor, Brophy Bros.
is known for its lively atmosphere and panoramic views. The menu features a range of seafood options, from steamed clams to oysters Rockefeller, complemented by a selection of local wines and cocktails.
$$ brophybros.com
Lure Fish House
This family-owned restaurant on State Street emphasizes fresh, sustainable seafood sourced from trusted providers. The stylish, airy space offers a menu filled with organic ingredients and artisan cocktails.
$$ lurefishhouse.com
offering a menu rich in seafood options.
$$$ harborsb.com
Kanaloa Seafood Market
For over 30 years, Kanaloa has been a trusted source for fresh, sustainable seafood in Santa Barbara. The market offers a variety of seafood products and also features a kitchen serving prepared dishes. $ kanaloaseafood.com
Santa Barbara Fish Market
Providing the community with fresh local seafood for over 25 years, Santa Barbara Fish Market offers a direct outlet for seafood lovers, chefs, and restaurants. Their mission emphasizes quality and sustainability.
$ sbfish.com
Bluewater Grill
Located in the Funk Zone, Bluewater Grill offers a casual fine dining experience with a focus on sustainable, locally sourced seafood.
Guests can enjoy a variety of fish and shellfish dishes, including oysters, while taking in waterfront views.
$$ bluewatergrill.com
The Harbor Restaurant
An iconic establishment on Stearns Wharf, The Harbor Restaurant provides ocean views from every table. The venue combines elegant dining with a fun bar atmosphere,
rolls. The venue boasts the largest outdoor patio in Santa Barbara. $$ broadstreetoyster.com
Shoreline Beach Café
Located right on Leadbetter Beach, Shoreline Café offers a beachfront dining experience with a menu that includes burgers, seafood, and vegetarian options. It’s an ideal spot to enjoy the beauty of Santa Barbara while savoring a delicious meal.
$$ shorelinebeachcafe.com
PIZZA PLACES
Moby Dick Restaurant & Oyster Bar
Located on Stearns Wharf, Moby Dick offers a menu featuring a curated selection of fresh seafood, craft cocktails, and regional wines. The Oyster Bar addition enhances the dining experience with imaginative offerings.
$$ mobydicksb.com
Broad Street Oyster Company
Situated on State Street, Broad Street Oyster Co. is a seafood destination known for classics like fish and chips, clam chowder, and their world-famous lobster
Lucky Penny Located in the Funk Zone, Lucky Penny offers woodfired pizzas, fresh salads, and a variety of sandwiches in a relaxed atmosphere. With a focus on local ingredients, it’s a great spot for casual dining and craft cocktails. The Mushroom & Truffle Cheese pizza is a house favorite with its earthy, rich flavor. luckypennysb.com
Persona Pizza
Persona Pizza is a fast-casual pizzeria offering customizable Neapolitan-style pizzas made in a 90-second woodfired oven. Known for its quick service and fresh ingredients, it’s a popular choice for both locals and visitors. The Prosciutto & Arugula pizza is a top pick for its balance of salty, peppery, and creamy notes. personapizza.com
Andersens Bakery
Photography: Carly Otness
Olio Pizzeria
An upscale Italian pizzeria in Santa Barbara, Olio Pizzeria serves traditional wood-fired pizzas, antipasti, and a curated wine list. With a cozy ambiance and an emphasis on highquality ingredients, it’s the perfect spot for a casual yet refined dining experience. Their Margherita D.O.C. is the quintessential expression of quality and simplicity. oliopizzeria.com
Santa Barbara Pizza House
A no-frills pizzeria serving generous slices and classic toppings, Santa Barbara Pizza House has been a local favorite for years. Whether you’re grabbing a quick bite or enjoying a latenight snack, it offers
reliable, affordable pizza. The Pepperoni Pizza by the slice is the top choice for its crispy edges and classic appeal. sbpizzahouse.com
Revolver
Revolver is a trendy pizzeria serving New York-style pizzas with creative toppings, complemented by a selection of natural wines and craft beers. The cool atmosphere and modern twist on classic pizza make it a must-try in Santa Barbara. Their White Pie with ricotta, garlic, and mozzarella is especially beloved. revolversb.com
Rozzi’s Pizza Family-owned Rozzi’s Pizza is known for its hearty, traditional pies made with fresh ingredients. With a friendly atmosphere
and a focus on quality, it remains a beloved spot for pizza lovers in the area. The Meat Lovers Pizza is a go-to for those craving bold, savory satisfaction. rozzispizza.com
IRISH
Dargan’s Irish Pub & Restaurant
Established in 1997, Dargan’s offers a cozy Irish pub experience in downtown Santa Barbara. Known for its traditional Irish fare, including shepherd’s pie and corned beef sliders, the pub also features live Irish music on Thursdays and Saturdays. With a warm ambiance and a selection of Irish whiskeys, it’s a popular spot for both locals and visitors. $$ darganssb.com
GERMAN
Dutch Garden
Serving classic German food Wed-Sun for lunch and dinner. Happy hour from 3-5pm. $$ 805-453-4556.’
SB Biergarten
Casual beer garden serving German bites such as schnitzels and sausages, plus pretzels. $$ sbbiergarten.com
DANISH
The Andersen’s Danish Bakery
Landmark restaurant & bakery serving Danish cuisine in an ornate, old-world dining room since 1976. $$ andersenssanta barbara.com
Olio e Limone
The Snob’s Cellar:
French wines that have earned their arrogance
By Bob Wesley
LET’S HEAD STRAIGHT for the stratosphere and start with the Holiest of Grails: Domaine de la RomanéeConti, the Vatican of Burgundy, though it lacks a chapel with a Michelangelonian ceiling. A single bottle of their current release, top-of-the-line Pinot Noir runs $17,500 at a shop down in The OC: That’s $688.87 an ounce. Share it with friends, charge admission, don’t store it by the dryer exhaust, and who cares if your kid doesn’t go to UCLA? There’s nothing wrong with the University of Phoenix.
In Bourgogne’s south, Coche-Dury in Meursault produces white Burgundy so concentrated and cosmically layered that critics run out of adjectives and start inventing new ones, like “profoundalicious.” A bottle of their Corton-Charlemagne will set you back $4,500, which sounds deranged until the first sip, at which point you will quietly admit defeat and take all the money that you would have squandered playing blackjack, and instead willfully squander it on vino. Odds are you’ll have a finer time imbibing than doubling down at the high stakes table of the MGM Grand.
Looking to Champagne, Salon releases a single wine, a blanc de blancs from the village of Le Mesnil-sur-Oger, only in years it considers worthy, which eliminates most of them. Just 45 vintages have been released to this day since the founding in 1921. It’s $1200 a bottle, and qualifies as truly supremo fizz: Mixing it with OJ is actually prohibited by the International Court of Justice in the Hague, with stiff fines and mandatory prison sentences, as it should be.
Chateau Petrus, from Bordeaux’s Pomerol, is made almost entirely from Merlot, the same grape that the western wine world spent decades treating like stain on a Naugahyde ottoman. Yet, forged on its 28 acres of blue clay (smectite) it becomes what Miles in Sideways sneeringly dismissed as “f#$%ing Merlot.” Miles regretted everything. You are not Miles. And unlike him, you probably have $3400 in your piggy bank.
In the Northern Rhône, Domaine Jean-Louis Chave has been farming Hermitage since 1481, meaning the family was crushing Syrah before Columbus had the nerve to get lost in the Bahamas. This rouge arrives dense, dark, and absolutely certain of its own immortality: Inky as a papal decree, it’s built to outlast civilizations and ethoses. Drinking it young is technically legal but spiritually abhorrent. You’ll pay dearly if you break the unspoken rule, but the wine itself only runs about $350.
These wines cost what they cost. Therapy costs what it costs. Only one of them works.
Bob Wesley is a Santa Ynez based wine buying consultant and writer. You can reach him at maisonbob@aol.com
