+ Artist Jeanne Dentzel + Mexico retreat Rancho La Puerta
+ Top winter wine picks + Dining Guide and more!
ANCIENT PEAKS
Where adventure meets wine.
48 NMA ARCHITECTS
Design details of a Central Coast canyon guest house.
54
ARTIST PROFILE
The magical work of local artist Jeanne Dentzel
59 TRAVELS TO MEXICO
Wellness and jazz retreat at Rancho La Puerta, Mexico.
62
WINE COUNTRY STAY
S.L.O.’s Petit Soeil
82 LAST WORD
History of Lompoc’s Wine Ghetto.
28
COZY SOUL FOOD
Seven cozy recipes from the chefs of local kitchens.
46
GARDEN NOTES:
Fill in your garden with succulents.
64
GIFT IDEAS
Shopping for the best in Food + Home.
70
DINE OUT!
Your guide to the best eats in Santa Barbara. 28
ON THE COVER
Roasted asparagus and poached eggs. Quick fix dinner recipe from chef Josh Brown. Photo Stocksy United
The smooth sounds of jazz
Hello, 2026
MyFAVORITE THING ABOUT WINTER IS the extra time I get to spend in the kitchen. The pace slows down, meals become more intentional, and cooking feels less like a task and more like something to enjoy. This issue of Food + Home leans into that idea with recipes that are simple, satisfying, and built for real life, along with homes and places that make winter feel like a season worth settling into.
We begin in the kitchen, where this winter’s chef-driven recipes are designed for real life. Think bold flavors, simple techniques, and dishes you’ll actually want to make again. From a colorful shakshuka paired with fresh greens and hummus to a hearty chickpea, potato, and tomato stew, these recipes are perfect for cool evenings and casual entertaining. They’re comforting, affordable, and all from our local chefs.
On the design front, we’re excited to share a gorgeous Central Coast guest house and studio by NMA Architects. Set in a dramatic
sandstone canyon and surrounded by mature oaks, this sculptural retreat proves that great architecture can be both beautiful and relaxed. It’s a place designed for gathering, reflection, and enjoying the peace of the landscape.
Our travels take us just across the border to Rancho La Puerta, Mexico, where Jazz Week adds a lively soundtrack to an iconic wellness retreat. It’s part spa getaway, part musical escape, and all about recharging in a setting that encourages you to slow down and have a little fun along the way.
We also turn our attention to winter gardens filled with succulents and of course we have our winter wine picks by our house sommelier, Hana-Lee Sedgwick.
Welcome to 2026!
Phil Kirkwood Publisher,
Food & Home
made for a perfect retreat at Rancho La Puerta, Mexico.
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
CHUCK GRAHAM is a freelance writer and photographer based in Carpinteria. He considers the Guadalupe-Nipomo Sand Dunes National Wildlife Refuge as one of his favorite natural wonders. @chuckgrahamphoto.
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 awardwinning 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
PEOPLE I FLAVORS I PLACES I GOOD EATS
Where adventure meets wine
Venture beyond the tasting room with Ancient Peaks’s immersive visitor experiences
by Hana-Lee Sedgwick
GONE ARE THE DAYS when wine tasting simply meant posting up at a bar counter to quickly sip through a few. Today’s wine enthusiasts are craving something more enriching, and rightly so. With so many wineries to choose from, those offering unique, place-driven,immersive experiences naturally stand out. Ancient Peaks is one such winery.
Located in the southernmost part of the Paso Robles AVA, Ancient Peaks is part of Santa Margarita Ranch, a historic property that surrounds the quaint town of Santa Margarita. Owned by three local ranching families — the Filipponis, Rossis, and Wittstroms — with three generations working together, the ranch spans 14,000 acres and includes nearly 1,000 acres of SIP-Certified vineyards. Defined by an impressive range
of soil types, elevations, and microclimates, it’s this diversity that gives the wines their distinct character, uch as in their Oyster Ridge wines, sourced from vines growing on ancient seabeds dotted with fossilized oysters. Preservation is a core passion for the families behind Ancient Peaks, and a respect for the land is evident in their ongoing sustainability efforts, from using solar power to providing wildlife corridors. However,
rather than keep the ranch their private treasure for generations, the team invites visitors to come and experience it firsthand.
While Ancient Peaks does have a traditional tasting room with a full dining menu, the winery truly shines in its immersive experiences that bring the land to life. Guests can saddle up for guided horseback rides, see the ranch on E-bikes, or partake in foraging tours to explore its natural bounty. Adrenaline seekers will surely enjoy the zip-lining experience, which soars over the vines for a literal bird’s eye view of the ranch. Seasonal offerings like spring wildflower tours and eagle tours, as well as on-site vacation rentals, provide even more ways to connect with the land.
Anything but routine, Ancient Peaks offers a refreshingly different take on the average winery visit — more of a chooseyour-own-adventure experience. After all, the best way to understand what’s in your glass is to experience its origins firsthand, and Ancient Peaks makes it both fun and memorable to do so.
Ancient Peaks is located at 22720 El Camino Real, Santa Margarita, CA. www.ancientpeaks.com
Welcome to Little Big Sur
by Jeff Miller
LONGTIME CALIFORNIANS,
please be patient with us. Connie and I are on the climb of a steep learning curve.
When you veterans talk of destinations like Grass Valley or Zabriskie Point or many other interesting place names, we can’t disguise our blank looks. But slowly, steadily, we’re trying to gain ground, literally. And so, for our anniversary weekend, we decided on a jaunt up to Big Sur.
That required some research. Because even as transplanted East Coasters we knew of the big Regent’s landslide that bisected the beautiful road in 2024. The slide that blocks a lot of interesting vistas from southern access because they’re north of it.
But coming from Santa Barbara we wanted to see the south section of the PCH (that’s Pacific Coast Highway, or Route 1, if you’re even newer newbies than we are). And before starting out we wanted to pinpoint the exact location of the blockage. Was that easy?
It was not.
We called hotels in Cambria.
“How far up from you is it?” we asked.
“Oh, it’s a ways.”
That was typical, and charmingly Californian.
Eventually, after many calls, we determined that it’s a few miles north of Ragged Point. More research revealed the lodging opportunities, including Ragged Point Inn & Resort itself. Even closer to the slide is Lucia Lodge, clinging dramatically to the side of a cliff. But on a recommendation from a friend we settled on the Cavalier Oceanfront Resort
in San Simeon, convenient to the elephant seals that lounge on the beach. Three of the many great things about this jaunt are that it’s quick, easy, and seriously scenic. Just a couple hours from Santa Barbara, over some beautiful terrain along the way. One of the only disappointments was this: We wanted to see the landslide itself but the road was blocked.
Never mind, the rest was great. The Cavalier lived up to the enthusiastic recommendation. Our room was right on the beach, beside the volleyball court and the fire pits. The restaurant next door was very good, including hostess Paula and charming server Tuyet, once the manager of the famed Brambles Dinner House in Cambria.
Even without seeing the north side of the PCH there’s so much to see on the south. Including:
a big herd of elk on the grounds of Hearst Castle.
a pair of elephant seals bashing each other like sumo wrestlers in a pond. the fantastic, craggy shoreline with waves crashing cinematically.
Limekiln State Park, with its sweeping beach, giant redwoods, and gorgeous creekside trails. beautiful Salmon Creek Falls, reached after grappling over and around major boulders. the wild, waving plumes of phragmites sprouting from cliff walls.
There was also this: a complimentary bottle of champagne on ice with two glasses, provided by the Cavalier.
All in all, it’s just a great little trip to some big spectacles. We plan to do it again, hopefully before our next anniversary.
Photo Credit: Connie Gillies
HOME CHEF
FARM TO TABLE RECIPES FROM LOCAL CHEFS
One-Pan Dutch Oven Lemon-Herb Roasted Chicken
By Crista Flemming, chef/owner Scarlett Begonia
Dinner tonight, tacos tomorrow
Serves 4, with leftovers
INGREDIENTS
• 2½–3 pounds bone-in, skin-on chicken thighs and drumsticks
• 3 carrots, cut into chunks
• 2 cups broccoli florets
• 2 small zucchini, thickly sliced
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 3 c loves garlic, smashed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1½ teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme or rosemary
• Optional: fresh basil or rosemary for finishing
METHOD
1. Heat the oven to 425°F.
2. Season the chicken. In a large bowl, toss chicken with 2 tablespoons olive oil, lemon zest, garlic, salt, pepper, smoked paprika, oregano, and thyme.
3. Start the chicken. Heat your Dutch oven over medium-high heat. Add chicken skin-side down and cook 4–5 minutes until the skin is nicely golden. Flip and cook 1 minute more. Transfer chicken to a plate.
4. Build the base. Add remaining olive oil to the pot. Toss in carrots and red onion, scraping up any browned bits. Cook 2–3 minutes.
5. Add everything back. Stir in broccoli and zucchini. Nestle the chicken back on top, skinside up. Drizzle lemon juice over the pot.
6. Roast uncovered for 35–40 minutes, until chicken is deeply golden and cooked through and vegetables are tender with a little char around the edges.
7. Finish and rest 5 minutes. Scatter with fresh herbs if using.
TOMORROW NIGHT: CHICKEN TACOS
Shred leftover chicken and warm gently with a splash of olive oil and a pinch of cumin or chili powder. Spoon into warm tortillas with leftover vegetables, avocado, salsa, or a quick yogurt-lime sauce.
Weeknight Roasted Vegetables with Feta & Olives
Serves 2–3
Total time: about 30 minutes
This is the kind of dish you throw together with what’s in the fridge, slide into a hot oven, and forget about until the kitchen smells great. Roasted vegetables, briny olives, and creamy feta do all the work.
Ingredients
• 1½ cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• ½ cup black olives (Kalamata or similar)
• 4 oz feta cheese, cut into chunks
• 3 Tbsp olive oil
• 1 tsp dried oregano or thyme
• Salt and freshly ground black pepper
DIRECTIONS
1. Heat oven to 425°F.
2. Add broccoli, pepper, onion, and tomatoes to a baking dish. Drizzle with olive oil, season with salt, pepper, and oregano. Toss gently.
3. Roast for 18–20 minutes, until vegetables are tender and lightly charred.
4. Scatter olives and feta over the top and return to the oven for 5–7 minutes, just until the feta softens and edges turn golden.
5. Finish with a grind of black pepper and serve warm.
OPTIONAL ADD-ONS
• A squeeze of lemon at the table
• Chili flakes for heat
• Serve over farro, couscous, or alongside grilled chicken or fish
Spicy Ginger Vegetable
Zoodle Soup
Soup prep time: 10 minutes.
Cook time: 10 minutes.
Total time: 20 minutes.
Servings: 4.
A spicy soy sauce-based ginger soup broth with sweet red bell peppers, green onions, zoodles, and jalapenos. A household favorite grain-free vegetarian zucchini soup recipe in 20 minutes!
INGREDIENTS
• 4 cups low-sodium vegetable broth
• 1/4 cup gluten-free tamari soy sauce low sodium
• 2 tablespoons rice vinegar
• 1 tablespoon dry ginger or 1 1-inch piece fresh ginger peeled and thinly sliced
• 1 red bell pepper thinly sliced
• 2 bunches of green onion chopped
• 1 small jalapeno chile thinly sliced
• 2 small zucchini, sliced into zoodles
• 1/4 cup fresh cilantro leaves
• Sesame seeds for garnish
INSTRUCTIONS
1. In a medium pot bring the broth, soy sauce, vinegar, ginger, and red bell pepper to a boil. Reduce the heat to medium-low and simmer for about 10 minutes.
2. Serve the ginger soy broth and peppers into bowls and add the zucchini noodles last to each bowl. Garnish with jalapenos, extra green onions and cilantro. Serve immediately.
Recipe by Danielle Fahrenkrug www.delightfulmomfood.com
How to: Seared Ahi with sesame and ponzu
By chef Paul Osborne
FIRST THINGS FIRST:
Purchase high quality ahi tuna from your local fish market, we usually stock bigeye, yellowfin or bluefin tuna at Santa Barbara Fish Market and all three will work well for a seared tuna preparation. It is important to select fresh, never frozen tuna, which hasn't been treated with any gas or chemicals.
INGREDIENTS
• 2 pounds ahi tuna
• 1 cup sesame seeds (white, or mixed white and black)
• 1 tablespoon sesame oil
• Ponzu sauce for dipping - we have an amazing one here at SB Fish Market
PREPARATION
1. Cut the tuna pieces into even thickness and lightly season with sea salt.
2. Coat with sesame seeds and press the seeds into the surface.
3. Gently heat the sesame oil in a thick bottomed saute pan and add the tuna once the oil starts to shimmer and is hot.
4. Sear the tuna on all sides (no more than 30 seconds on each side)
5. Remove the tuna from the pan and allow to cool.
6. Slice thin and serve with your favorite ponzu sauce. We like to serve ours with wasabi, steamed rice and cabbage salad with Dave's Gourmet Korean sesame miso dressing (available at SBFM Goleta).
Paul Osborne is the executive chef at Santa Barbara Fish Market. www.sbfish.com
Shakshuka with fresh greens and hummus
Serves: 2–3
Prep time: 15 minutes
Cook time: 25 minutes
INGREDIENTS
For the shakshuka:
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 red bell pepper, chopped
• 2 c loves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ¼ tsp chili flakes (optional)
• 1 (14-oz) can crushed or diced tomatoes (or 4 ripe tomatoes, chopped)
• Salt and pepper to taste
• 3–4 large eggs
• Fresh cilantro or parsley, for garnish
For the plate:
• 1 cup mixed fresh greens (arugula, spinach, or baby kale)
• ½ cup hummus (store bought is fine)
• 1 tbsp mixed seeds (sesame, pumpkin, sunflower)
• ¼ cup mixed olives
• 2 oz feta or goat cheese, crumbled or sliced
• 2–3 slices cr usty bread, toasted or warmed
INSTRUCTIONS
1. Heat olive oil in a wide skillet over medium heat. Add onion and bell pepper and cook
until softened, about 5 minutes. Stir in garlic and spices and cook until fragrant, about 1 minute.
2. Add tomatoes, season with salt and pepper, and simmer gently for 10–12 minutes until thickened. Adjust seasoning as needed.
3. Make small wells in the sauce and crack an egg into each. Cover, reduce heat to low, and cook until whites are set and yolks remain soft, 6–8 minutes.
4. Arrange greens on a serving plate. Spoon hummus into a bowl, drizzle with olive oil, and sprinkle with seeds. Add olives and cheese.
5. Serve the shakshuka alongside the greens, hummus, and bread for dipping.
Recipe by Danielle Fahrenkrug www.delightfulmomfood.com
Pan-roasted asparagus with poached eggs, paprika brown butter, and yogurt
Serves 2
This is the kind of plate where the sauce builds itself as you eat. Nutty brown butter scented with paprika, soft poached eggs, and cool yogurt come together with crisp asparagus in a way that feels both rich and restrained.
INGREDIENTS
• 1 bunch asparagus, ends trimmed
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 tablespoon white vinegar
• 4 tablespoons unsalted butter
• 1 teaspoon sweet or smoked paprika
• ½ teaspoon lemon juice
• ½ cup whole milk yogurt or labneh
• Fresh chives or herbs, finely chopped
INSTRUCTIONS
1. Roast the asparagus: Heat olive oil in a wide skillet over medium-high heat. Add the asparagus in a single layer and season with salt and pepper. Cook, turning occasionally, until lightly charred and just tender, about 6 to 8 minutes. Transfer to a warm plate.
2. Poach the eggs: Bring a shallow saucepan of water to a gentle simmer. Add the vinegar. Crack each egg into a small bowl, then slide into the water. Poach until the whites are set and the yolks remain soft, about 3 minutes. Remove with a slotted spoon and drain briefly.
3. Make the paprika brown butter: In a small saucepan, melt the butter over medium heat. Continue cooking until the butter foams, then turns golden and smells nutty. Remove from heat and immediately stir in the paprika and lemon juice. Season lightly with salt.
4. Assemble: Spoon yogurt onto each plate and gently spread it into a loose base. Arrange the asparagus on top, add the poached eggs, then spoon the warm paprika brown butter over everything. Finish with chopped chives and a final crack of black pepper.
5. To serve: Break the egg at the table and let the yolk mingle with the butter and yogurt. That’s the sauce.
Chickpea, Potato & Tomato Stew with Ras el Hanout
By chef Josh Brown
A one-pot winter staple
Serves 4
INGREDIENTS
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 c loves garlic, minced
• 1 teaspoon black cumin (nigella seeds)
• 2 teaspoons ras el hanout
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• 2 medium Yukon Gold potatoes, peeled and diced (about 3 cups)
• 1 (15-ounce) can chickpeas, rinsed and drained
• ¾ teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 3 cups fresh spinach, loosely packed
• Optional: 1–2 teaspoons fresh lemon juice
METHOD
1. Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the onion and cook until soft and lightly golden, about 6–8 minutes.
2. Stir in the garlic and black cumin and cook for about 30 seconds, until fragrant. Add the ras el hanout and tomato paste and cook for 1 minute, stirring, to bloom the spices.
3. Add the diced tomatoes with their juices, vegetable broth, potatoes, and chickpeas. Season with salt and pepper. Bring to a gentle simmer, cover, and cook until the potatoes are tender, 15–20 minutes.
4. Stir in the spinach and cook just until wilted, 1–2 minutes. Taste and adjust seasoning. Finish with lemon juice if desired. Serve hot with crusty bread or warm flatbread.
What Is Ras el Hanout?
(Pronounced rahz el huh-NOOT)
Ras el hanout is a classic North African spice blend most closely associated with Moroccan cooking. The name loosely translates to “the best of the shop.” Blends vary, but the effect is consistent: warm, aromatic, and gently complex rather than spicy. Used sparingly, it adds depth that makes simple ingredients taste quietly special.
Chef Josh Brown has been part of the Santa Barbara culinary landscape for over 25 years. After decades in the fine dining scene, chef Brown has moved his talents into the fast casual world, opening Little Bird Kitchen in the summer of 2024. www.littlebirdsb.com
Architectural Calm
A LIGHT-FILLED modern kitchen where clean lines meet warm elegance. Neutral tones, bold artwork, and natural textures create a calm yet sophisticated atmosphere perfect for gathering and entertaining. Designed by The Kitchen Company of Santa Barbara. Looking ahead to 2026, modern kitchens emphasize restraint and
purpose. Integrated appliances, softer contrasts, and concealed storage reinforce visual calm, while sustainable materials and smarter lighting do the heavy lifting. These kitchens feel architectural yet livable, prioritizing flow, durability, and spaces that invite people to linger. www.thekitchencosb.com
Black Tie Bliss Decanter
A LABOR OF LOVE, the Bliss decanter displays a round foundation with an off-center heart stamped from each side. This innovative design forces the wine to pool around the element, offering the wine more surface to aerate while providing a comfortable handle. Holds a single bottle of wine. $400 Made by Riedel. Available at Coast2CoastCollection.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 stainless steel 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. Van Nuys Awnings for your outdoor experience. www.vannusawning.com 818-782-8607.
Stars of the winter garden
By Lisa Cullen
SUCCULENTS AND CACTI are, by definition, plants that store water in their leaves, stems or roots. As there are literally thousands of varieties to choose from in every color, shape and size and the fact that these versatile members of the plant world are the ultimate in drought tolerance and low-maintenance, succulents have become quite popular and rightly so. Nothing is easier to grow or maintain. The question one might ask is what is the difference between Cacti and Succulents? Keep reading for the answer, all will be revealed in the end.
These water-saving flora range in size from the giant Dracaena Draco (Dragon Tree), Yucca and Agave to the diminutive sedum with tiny rice-sized leaves. Coming in an awe-inspiring array of forms and hues and bloom they can be used as accent plants or can be used as the main course of a garden.
With endless colors, forms, and almost no maintenance, succulents are the ultimate plants for modern gardeners.
Use their blooms for a splash of color. For example, winter-blooming Aloe with its bright spires of red, orange, brown and yellow will brighten any winter garden.
Succulents lend themselves beautifully to container gardening and here anything goes. I have seen succulents growing out of an old toaster, planted in a child’s toy truck and tucked into the crevasses in a rock wall. Get the idea? This is an area where you can literally let your creativity go wild.
When growing them in containers it is ideal to use a special succulent or cacti potting mix (one that is one-third to one-half pumice or sponge rock) as these fellows don’t like “wet feet”.
When choosing a container for your succulents, keep in mind design basics like repetition, scale and contrast. Think in terms of contrasting colors, shapes, textures and designs. Deep magenta succulents in yellow glazed pots, yellow flowering plants in a blue pot, or red-tipped succulents with greygreen foliage in a red container all make for excellent contrasts. Simplicity is best when
going for a dramatic effect, that’s when you use repetition of color and plant choice.
Another aspect to succulents that makes these plants a favorite is the fact that they are self-perpetuating. Once you have succulents in your garden, you can propagate them by the harvesting of “babies” off the mother plant, as in the case of the Agave, or by taking cuttings to make a new plant as with Senecio.
My go-to resource for anything of the succulent nature is Debra Lee Baldwin. Her books, Designing with Succulents and Succulent Container Gardens (published by Timber Press) are chock full of design ideas and ways to incorporate succulents into any garden.
So what is the difference between Cacti and Succulents? Botanically, Cacti are Succulents but not all Succulents are Cacti. What define true Cacti are areoles. Areoles are what spines, branches and flowers sprout from, and all cacti have them, while succulents do not. Areoles look like small, fluffy, cotton-like lumps on the body of the cactus. Look closely a Cactus next time and you’ll see them. And now you know the difference between Cacti and Succulents (and can impress your friends with your knowledge)!
Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at www.montecitolandscape.com
a quiet retreat in the oaks
Q + A WITH NMA ARCHITECTS
atNMA ARCHITECTS, size is never the point. Whether designing a compact retreat or a larger commercial project, the focus is always on clarity, efficiency, and problem-solving. This small, sitesensitive project reflects their belief that thoughtful design, sustainable choices, and essential spaces matter more than scale … proof that less truly can be more.
What was the client’s core vision for this project, and how did it guide your design decisions from the outset?
Our client came to us with an extraordinary Central Coast property, set at the base of a remote sandstone canyon and surrounded by native coastal oak woodland. From the start, his request was simple but deeply meaningful: create an environmentally sensitive compound that feels like a place of quiet retreat — a setting where family and friends could gather, slow down, and connect with nature. At the same time, the project needed to support his daily practice of Qigong, the ancient art of meditation through movement.
Those ideas shaped the design from the ground up. The result is a calm, Zen-like composition of curving forms that feels both grounded and expressive. It’s one of our most sculptural and fluid designs, with architecture that flows through the landscape rather than sitting on top of it. At its core, the project is a very personal, site-specific exploration — a meditation on nature, movement, and stillness.
The curvilinear architecture feels connected to the landscape. Why was this sculptural approach the right response for this site?
Curvilinear building forms follow the land’s natural contours, reaching outward to engage the surrounding landscape and steep hillside. These tranquil radial geometries create a sense of quiet movement and flow — an architectural abstraction of Qigong meditation. Living spaces radiate along a broad, gentle curve, carefully oriented to capture the site’s natural features and expansive views. Arched roofs and windows rise toward the canyon’s boulder walls and extend visually to the distant ridgeline beyond. Above, bent wood ceilings sweep continuously across the radial forms, reinforcing spatial continuity and unifying the living spaces beneath.
The property sits on a steep hillside within a mature oak woodland. What were the primary challenges of the site, and how did you address them while preserving all existing specimen trees?
The design really grew out of the site itself and our desire to work with the landscape, not against it. The guesthouse and studio are separate buildings, carefully tucked in among oak trees that are more than 100 years old. We spent a lot of time walking the site during the design
process, figuring out how the buildings could sit comfortably on the steep hillside while protecting the oaks and following the land’s natural contours.
That early effort paid off in a big way. By letting the site guide the design, we were able to minimize grading and preserve every one of the existing specimen oaks. The buildings don’t feel imposed on the landscape — they feel settled, as if they’ve always belonged there and simply evolved alongside the trees over time.
The material palette, board-formed concrete, native sandstone, plaster, copper, and cedar—is both restrained and expressive. What guided these selections?
We intentionally chose rugged, natural, low-maintenance, and fireresistant materials that feel at home in this harsh environment and will age gracefully over time. A weathered copper roof and rusted rain chains add warmth and patina, while rough board-formed concrete walls and integrally colored plaster bring depth and texture. Natural cedar ceilings and eaves soften the architecture, and stone flooring flows seamlessly from the interior out to the decks, reinforcing the connection to the landscape. The planting palette is made up of native and climate-adaptive species, carefully selected to preserve and strengthen the existing oak woodland habitat.
Board-formed concrete plays a prominent role. What qualities were you looking for, both visually and in terms of durability and fire resistance?
We were drawn to board-formed concrete for its natural, rugged character and how well it fits this remote, fire-prone site. The texture left by the wood form boards — and the subtle horizontal lines where the concrete seeps between them — gives the material an organic quality that feels shaped by process as much as by design. There’s something very honest about it, with a look and feel that echoes the surrounding landscape.
We initially explored using just sandstone walls, but against the canyon’s massive boulders, the stone felt like it was competing rather than working in harmony with the site. Board-formed concrete, especially with a warm earth-tone pigment, struck the right balance. It feels clearly architectural, yet still grounded and natural — strong and resilient, but also quiet and complementary to the hillside setting.
How does the architecture encourage a sense of quiet and connection to nature for those who stay here?
It’s all about the symbiotic relationship with the natural site — the way the spaces open up and flow seamlessly from inside to out. The way the views are choreographed to highlight specific natural features of the surroundings- the boulder-strewn canyon walls, the majestic oak groves, the distant canyon views. Everything is attuned to the
“the buildings feel settled, as if they’ve always belonged there — evolving alongside the landscape over time.”
nature of the site and the surroundings. Organic building forms that complement nature's forms, creating a quiet harmony. It is truly one of the most restful and restorative designs we’ve ever created.
Can you speak to the collaboration involved — builder, consultants, or specialty trades — and their role in executing the design on such a challenging site?
Creating a project this unique takes an extraordinary team. Thom Hume Engineers guided us in developing the structural design for the challenging curvilinear walls and roof planes. Rich and Krista Coffin and their crew at RHC Construction did an amazing job bringing the complex forms to life while preserving the trees and natural site.
Matt Shaw and his team crafted the board-formed concrete walls, and Joe Matthews and his team at Architectural Millwork created custom radial doors and windows that follow the structures' arcs.
Micholyn Brown and Hayely Bridges collaborated on the interiors and furnishings, perfectly complementing the serene flow and ambiance
of the spaces. Scott Menzel designed the native, adaptive planting to blend seamlessly with the natural landscape. And, of course, our client, who came to us with a challenge and an opportunity to create our very best work. It was a true team effort that turned our vision into reality and made the project a design success.
Looking back, what aspect of this project best captures the spirit of your practice?
We love designing homes that connect with people’s unique lifestyles and the world around them. Our clients come to us wanting more than just a house — they want a home shaped around the way they live, one that’s sensitive to the environment and deeply connected to the beauty of its surroundings. This project embodies that spirit beautifully.
NMA Architects is based in Santa Barbara, California. Learn more about their work and approach at nmaarchitects.com.
Q+A WITH ARTIST JEANNE WEBER DENTZEL
With Leslie A. Westbrook
SANTA BARBARA ARTIST
Jeanne Weber Dentzel brings humor, color, and cultural curiosity to her painted collages. In this Q + A, she reflects on a lifelong creative path shaped by dance, film, travel, and an instinctive studio practice rooted in rhythm, wit, and visual storytelling.
Q: Jeanne, when did your creative journey begin?
A: I’ve been creating for as long as I can remember. Growing up in Minneapolis, I was always drawing what I saw in my imagination. When I was six, my grandmother critiqued one of my pieces
and that moment challenged me to commit myself to developing artistic skills. Moments like this honestly shaped my desire for creating well-crafted pieces of art.
Q: Your new book, “Socialistic SURREALISM,” showcases your painted collages. What inspired this collection?
A: The book represents an edited version of my roughly 400 collages to date. I begin with abstract painting on paper, which informs the elements that will make up the layers of my collages. The evolving narrative continues to be fashioned with acrylic paint, clippings, gel medians and colored pencils. When completed, the titles punctuate the story with a clever and whimsical thought.
Throughout her commercial success, Jeanne always maintained a private studio, a vital refuge supporting her need for creative independence. Her current workspace in downtown Santa Barbara is filled with natural light, works in progress, and the lively flow of passersby. Hair Treatment
Q: What themes do you explore in these painted collages?
A: Everything from social issues to personal joys and private ruminations. Some pieces offer clear narratives; others are more mysterious, with little clues hiding in text and imagery.
Q: Your work draws from a variety of sources. Who and what influence your visual language?
A: Film, current events, cultural icons, and art history all feed into the imagery. You might find a nod to Henri Matisse in one piece and a modern pop reference in the next. My collages are like mini stage sets — colorful, sensual, playful environments that tell stories.
Q: You often use titles to give your viewers a way in. Can you talk about that?
A: Absolutely. Titles like “She Shopped Her Head Off,” “Russian Potluck,” and “Interstellar Invaders” can guide and create space for the viewers interpretation.
Q: Where do these ideas come from?
A: Anywhere and everywhere. Some concepts are intentional, but others feel like they drop down from the jet stream of universal knowledge. Those unexpected surprises keep me inspired.
Q: You’ve described today’s world as having “outrageous social velocity.” How does that affect your work?
A: I tackle it with humor and complexity, and a little levity. If I took everything too seriously, the work would feel heavy. Humor helps me navigate the chaos.
Q: I understand you lived on the Basque coast of Spain. Did that impact your studio routine?
A: It did. While living there, I started listening to Spanish podcasts as I worked, which I do to this day in my studio. It keeps the critical part of my brain busy, while the other stays freed up to create.
Q: So you don’t listen to music while working?
A: No, music interferes with my rhythm. I always say, “My artwork is my dance partner. We take turns leading.”
Q: Tell us about your training and how you moved into feature film and music video work.
A: I earned my BFA from the Minneapolis College of Art and Design and later moved to New York. Williamsburg at that time was full of painters, musicians, filmmakers, designers. The community shaped me. I trained under Lester Polokov at the New York Studio and Forum of Stage Design, which gave me the practical skills to pass the Scenic Artists union exam.
Q: And from there your film production design career took off?
A: Yes. I ended up designing sets for seven major motion pictures in Los Angeles and Chicago, working closely with writer-director John Hughes. I loved bringing imaginative touches — record-covered ceilings, murals. It was a delightful playground for an artist like me.
Q: What does your collage-paintings process look like today?
A: I often work on 10 to 12 pieces at a time. I start with “energetic color,” layering paint with brushes, scrapers, sandpaper, and rags. Recently, I’ve been using UV printing on textured panels, finishing everything with more layers of gel and paint gel and paint.
Q: You mix all your own colors, correct?
A: I do. I never use colors straight from the tube. Purple and green especially delight me. They’re endlessly expressive.
Q: Dance seems deeply connected to your work. How so?
A: I’ve been a dancer all my life. Rhythm and timing guide my hand just as much as they guide my body. I hear the internal music, and I put it on the paper.
Q: How would you describe yourself as an artist today?
A: I’m grateful that at this point in my life I’m willing to go into my studio most days and work for hours with determination and discipline. I invite people to enjoy the mystery of my images. And if they feel like dancing along, even better!
www.socialsurrealism.com and www.JeanneDentzel.com
Blueberry Season
Dangerous Egg
F+H GALLERY
SUSAN READ CRONIN
“Love is in the Air” Bronze Limited Edition of 24
Dimensions: 8.25” H x 6” W x 5” D When pigs fly… www.susanreadcronin.com
RICK GARCIA
“Agave” Dimensions: 24 x 36 oil on panel.
Shown at Waterhouse Gallery La Arcada Plaza
1114 State Street, Suite 9
Santa Barbara
TRAVEL
DESTINATIONS I ESCAPES I ADVENTURE
Labyrinths and rhythm
My jazzy week at Rancho La Puerta
By Leslie Andrea Westbrook
ICAME FOR THE JAZZ. I stayed for the exercise and renewal.
Rancho La Puerta, an 85-yearold wellness retreat set against the slopes of Mount Kuchumaa in Tecate, Mexico, has always been a place of reinvention. Founded by Deborah and Edmond Szekely as a natural-living experiment rooted in vegetables, vigorous hikes, and Sumerian-style mud baths, the Ranch has evolved with the times. Today, it’s less about shedding pounds than shedding everything else: phones, stress, expectations, and the digital noise that trails us everywhere.
The Ranch celebrated its 85th anniversary last year, which seems implausible until you meet its 103-year-old founder, Deborah Szekely, who still speaks about wellness with the conviction of someone who helped invent the category.
This was my third visit, timed to coincide with Jazz Week, an annual gathering of world-class musicians. This year’s trio — pianist Billy Childs, trumpeter Sean Jones, and bassist Ben Williams — was reason
enough to cross the border. Alongside luminous interpretations of jazz standards, we were treated to original compositions.
The Ranch’s magic arrives in layers: earlymorning hikes, communal meals, desert winds whispering through the trees, and the quiet sensation that you’ve stepped outside your life and back into your body. The jazz performances were the sweet icing on the cake.
Crossing into another pace
My friend Laurence Hauben, a chef and culinary guide, joined me, eager for movement of any kind. We drove from San Diego to the Tecate border, where securing Mexican tourist visas became a small scavenger hunt involving unmarked offices and a bank visit. Laurence, unable to detach from her phone, was promptly scolded by the Federales for texting in a NO PHONE zone, a fitting prelude. At the Ranch, the phone is the first thing you’re asked to put away.
A short walk across the border and we
boarded a bus with others for the 15-minute bus ride to the Ranch. A mix of newcomers and devoted regulars, some had dozens of previous visits under their belts. Over our first garden-fresh meal, conversations began easily. By week’s end, many would feel like old friends. People don’t merely return here; they orbit back.
That first night, after studying the map of the 4,000-acre property and the dense menu of daily classes, fatigue set in quickly. Laurence got lost navigating the garden paths back to our casita, and I fell asleep before 9 p.m. A classic Ranch initiation.
Finding a New Rhythm
Mornings begin early. On day one, I joined the 6:45 a.m. Woodland Hike, the trail easy, the air cool and expectant. Breakfast followed — a technicolor spread of papaya, pineapple, chilaquiles, oatmeal, and fresh juices — before guests scattered to yoga, meditation, lectures, or one of the pools. I chose meditation (briefly interrupted by a rogue phone alarm), then an energizing
Reformer Pilates session, followed by sound healing, where crystal bowls sent shimmering vibrations through the room.
Dinners, often enjoyed outdoors, highlighted vegetables grown on the property alongside simply prepared fish. That evening’s jazz concert, “Songs of Love,” set the tone for the week. Wrapped in blankets and seated on yoga mats and chairs, inside the architecturally stunning Oaktree Pavilion, we were mesmerized by the trio’s fine versions of “Misty,” “In a Sentimental Mood,” and a fiery “Cherokee.”
A week of contrasts
As the days unfolded, a comforting rhythm emerged: salsa dancing one morning, a lecture the next. A standout spa experience was my “Energy Medicine” session with practitioner Jonelle Rutkauskas who quietly reset my internal circuitry while providing sage advice. At the other end of the spectrum, a trash-can percussion movement class invited us to “bang on a drum and feel better” — a joyful, noisy release.
Rancho La Puerta, now 85 years old, sits just across the California border in Tecate, Mexico, pressed against the flanks of Mount Kuchumaa — a mountain long believed sacred by the Kumeyaay people.
Bay Area friends Carl and Thea and I took a mid-week, day trip to Valle de Guadalupe wine country, where winter sunlight washed over vineyards. We returned just in time for impromptu jazz at the Ranch’s Bazaar Sol wine bar, including an original tune Sean Jones composed that week, inspired by former longtime Ranch host extraordinaire, Brandee Waite. I, in turn, scribbled drafts of lyrics throughout the week that may or may not see the light of day.
One evening, the Ranch gathered to hear Deborah Szekely speak alongside her lovely, soft-spoken daughter, Sarah Brightwood. Deborah recalled the early days — makeshift huts, stubborn soil, and the sacred presence of Mount Kuchumaa. Listening felt like leaning toward a rare flame, a living link to the origins of modern wellness culture.
Departure time
By Friday, the air subtly shifted. Meals lingered. Email addresses were exchanged. The lush gardens and winding paths seemed sharper, as if asking to be remembered. Saturday arrived too soon. After a final breakfast and a few tearful hugs, we reentered the world of traffic, notifications, and to-do lists.
Rancho La Puerta offers themed weeks year-round, but Jazz Week is singular: a collision of physical renewal and artistic immersion. Rancho La Puerta isn’t simply a spa. It’s an antidote — a reminder that life can move more slowly, more intentionally, and with far more music than we usually allow.
Rancho La Puerta is a pause, a clearing, a deep breath held in the shadow of a sacred mountain — released slowly, with gratitude. Its magic has a way of pressing “reset” on your entire nervous system.
My weeklong deep breath, held in the shadow of a sacred mountain, was released slowly and with gratitude. I cannot wait to return.
Rancho La Puerta Wellness Resort and Spa, 1-800-443-7565. www.rancholapuerta.com
SLO down at Petit Soleil
This revamped B&B charms with Parisian allure and craft cocktails
by Hana-Lee Sedgwick
WHEN YOU WANT a quick escape without venturing too far, San Luis Obispo hits the sweet spot.
Accommodations in this vibrant college town range from polished boutique hotels to budget motels — and let’s not forget about the delightfully kitschy Madonna Inn — but one newly revamped spot close to downtown is quietly stealing the spotlight: Petit Soleil.
Built in 1952 as the Don Motel, it later became a European-inspired B&B under owners John and Dianne Connor. In early 2023, Good Lion Hospitality Group (GLHG) — the team behind some of Santa Barbara’s most beloved cocktail destinations — acquired it, and began renovating with MN Studios. Today, GLHG co-founders Misty Orman Ristaino and Brandon Ristaino
have infused Petit Soleil with elegant Parisian charm and thoughtful indulgences, creating a stylish boutique hotel where cocktail culture takes center stage.
“Brandon and I dreamed of opening a cocktail-focused boutique hotel even before we opened The Good Lion in 2014,” shares Orman Ristaino. “SLO has been one of our favorite California getaways, and when we stayed at the Petit Soleil years ago, we immediately fell in love with its European charm. We are honored to continue its legacy while ushering in a new chapter.”
Each of the 21 rooms and suites showcases its own personality, with playful wallpaper, vibrant pops of color, and details like eye masks and custom-scented bath products. Cocktails are, of course, central to the experience: Cocktail names adorn room doors, in-room mini bars feature local spirits
and cocktail recipes, and a complimentary aperitif hour invites a social moment in the dining lounge each evening.
Designed for lingering, the lounge features a cozy yet refined atmosphere, with velvet banquettes and wall-papered ceilings. Outdoors, the patio delights with French Riviera vibes. From either space, guests can enjoy a complimentary gourmet breakfast of pastries, frittatas, and pancakes. Come evening, the hotel’s Mexican-inspired restaurant and bar, Condesa, beckons with elevated dishes and inventive cocktails.
Whether staying for a night or a few days, Petit Soleil promises a relaxed, transportive escape — one made extra memorable by warm hospitality and exceptional cocktails.
Petit Soleil is located at 1473 Monterey Street, San Luis Obispo. www.petitsoleilslo.com
HOUSE WARMING
Stylish gifts and kitchen necessities for aspiring chefs and seasoned cooks.
Edited by Jennie Nunn
1. JARS OF DUST HANDMADE TALL OIL DISPENSER IN STONE, Mācher, machershop.com.
2. A KITCHEN IN ITALY: A YEAR OF FAMILY MEALS AND CELEBRATIONS FROM OUR HOME BY MIMI THORRISON, Clarkson Potter, DIANI, dianiliving.com
3. DIANE KEATON+HUDSON GRACE CERAMIC CHEESEBOARD WITH BLACK TRIM, Hudson Grace, hudsongracesf.com
5. LURETIK TOSCANA ESTATE GROWN EXTRA VIRGIN OLIVE OIL, machershop.com
An Insider Advantage at Sea:
Santa Barbara Travel & Regent Seven Seas Cruises
LUXURY TRAVEL is ultimately about access — and few partnerships deliver insider access quite like the relationship between Santa Barbara Travel and Regent Seven Seas Cruises. Through a long-standing preferred partnership, Santa Barbara Travel is able to offer clients exceptional value on one of the world’s most luxurious cruise brands — often in ways that are not publicly visible.
One of the most compelling advantages is access to special, unpublished “covert” fares on select Regent sailings. These fares are not advertised on Regent’s website and are unavailable through online booking engines. Instead, they are discreetly made available to top-tier agency partners like Santa Barbara Travel, allowing our clients to enjoy meaningful savings, suite upgrades, or added amenities while still receiving the full Regent Seven Seas experience. Importantly, these fares do not diminish the all-inclusive nature of Regent — they simply enhance the overall value.
Regent Seven Seas Cruises is renowned for delivering one of the most comprehensive luxury cruise experiences at sea. Every voyage includes spacious all-suite accommodations, gourmet dining across multiple venues, unlimited shore excursions, fine wines and spirits, gratuities, Wi-Fi, and hotel stays on many itineraries. When paired with Santa Barbara Travel’s access to exclusive pricing, the result is a level of value that even seasoned luxury travelers find compelling.
Booking with Santa Barbara Travel unlocks exclusive Virtuoso benefits on Regent sailings. These typically include:
• A shipboard credit to use toward spa services or specialty experiences
• Priority amenities and personalized recognition onboard
• Access to exclusive Virtuoso-hosted sailings and special onboard events
Perhaps most importantly, clients benefit from Santa Barbara Travel’s personalized planning, advocacy, and expertise — before,
during, and after the voyage. From selecting the ideal itinerary and suite to coordinating pre- and post-cruise arrangements, our team ensures that every detail is thoughtfully managed.
In a world where luxury travel is increasingly transactional, the partnership between Santa Barbara Travel and Regent Seven Seas Cruises restores what truly matters: trusted relationships, privileged access, and exceptional experiences — delivered quietly, seamlessly, and beautifully.
Experience the pinnacle of luxury at sea. Let our Regent specialists help design your perfect cruise vacation.
Visit or contact Santa Barbara Travel at e ither of our two convenient locations: Montecito: 1485 East Valley Road, #9 – (805) 969-7746
Santa Barbara: 1028 State Street –(805) 966-3116 www.sbtravel.com
RAISE THE BAR
Celebrate all things whiskey with essentials from glassware to elegant stools.
Edited by Jennie Nunn
1. DUO WHISKEY WOOD+TABAC SCENTED CANDLE, (12-ounce and 15-ounce sizes available), World Market, worldmarket.com
2. ELOWEN BAR STOOL IN MORGAN CONTESSA MOSS, Anthropologie, anthropologie.com
3. NUDE ALBA WHISKEY CARAFE, Anthropologie, anthropologie.com
4. CASPIAN VINTAGE ACORN AND GOLD METAL BAR CABINET, World Market, worldmarket.com.
5. AMERICAN WHISKEY MASTERCLASS: THE ULTIMATE GUIDE TO UNDERSTANDING BOURBON, RYE, AND OTHER AMERICAN WHISKEYS BY LEW BRYSON, Harvard Common Press, Tecolote Book Shop, tecolotebookshop.com.
6. RIEDEL WHISKEY TUMBLER, SET OF TWO, House of Rio, houseofrio.com
FEELING AT HOME
Edited by Jennie Nunn
1. NASHI HOME CLASSICAL ICE BUCKET IN WHITE SWIRL, Clic, clic.com
2. KINGSTON DENIM PILLOW, Home Crush, home-crush.com
3. DOMECÍL VETIVER CANDLE, Domecíl, domecil.com
4. HOUSE NO.23 CORI HANDWOVEN TURKISH TOWEL IN INDIGO/NATURAL, Heritage Goods & Supply, heritagegoodsandsupply.com.
5. AROUND THE WORLD COASTER
Ivy Cove: Jaqueline Pillar
DINE OUT
LEGEND
Price:
$ = under $20
$$ = $20–$35
$$$ = $36–$50
$$$$ = over $50
Bouchon’s signature maple-glazed duck breast and confit of thigh
ITALIAN
Convivo Restaurant & Bar
Located at the Santa Barbara Inn, Convivo offers Italian-inspired cuisine with oceanfront views. Enjoy wood-fired pizzas, fresh seafood, and house-made pastas in a romantic setting. $$$ 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. $$ bettinapizzeria.com
D’Angelo Bread (AKA D’Angelo Bakery)
Locals favorite serving breakfast and lunch featuring freshly baked Europeanstyle breads, including baguettes, ciabatta, brioche loaves, sourdough, pumpernickel, seeded varieties, and more. $$ 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
French-inspired 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. $$ chucksofhawaii.com
Tee-Off
Restaurant & Lounge
A neighborhood staple since 1956, TeeOff is known for its generous portions of prime rib and classic American dishes. $$ 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 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. $$ milknhoneytapas.com
Corazon Cocina
Known for its creative Mexican street food, Corazon Cocina offers bold flavors and fresh ingredients in a casual environment. $ corazoncocinasb.com
Alcazar Tapas Bar
A lively spot on The Mesa serving a variety of Spanish-
inspired small plates and an extensive list of wines and sangrias plus a full bar. $$ 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
Scarlett Begonia’s house burger with dirty fries
Gracie’s cocktails on the waterfront
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 family-run eatery focuses on flavor and hospitality. $$ flavorofindiasb.com
Bibi Ji 2.0
A modern twist on Indian dining, Bibi Ji 2.0 blends vibrant cuisine with stylish decor and craft beverages. Guests rave about the tandoori chicken, butter chicken, and paneer tikka, all served with bold flair in the heart of downtown.
$$$ 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. $$ edomasasushi.com
Ama Sushi at the Rosewood
In celebration of Japan’s Edomame tradition, which celebrates sushi in its purest form, and inspired by the legacy of Japanese free divers, AMA Sushi showcases always-fresh ingredients complemented by an extensive selection of wine, sake, and innovative cocktails.
$$$$ rosewoodhotels.com
THAI
Your Place
Thai Restaurant
A Santa Barbara staple since 1983, Your Place serves classic Thai dishes such as Tom Yum soup and Green Papaya Salad. The familyrun establishment is celebrated for its authentic flavors and warm hospitality. $$ 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. $$ galangathairestaurant.co
The perfect bite…
By Phil Kirkwood
IALWAYS START with the sausage, because it tells you everything you need to know. At Dutch Garden Restaurant, the sausages are made completely from scratch every day. Nothing frozen. Nothing outsourced. Just pork, seasoning, and a method that hasn’t changed much in decades.
The Thüringer style sausage is the one I come back to most often. It’s inspired by Thuringia, a region in central Germany known for simple grilled sausages seasoned with marjoram. That herb is the key. It gives the sausage a warm, savory flavor that is clean and balanced, not heavy or spicy. You taste the pork first, then the marjoram, followed by garlic and pepper.
The texture matters too. These sausages have a proper snap when you cut into them, juicy but not greasy, cooked just long enough to brown the outside while keeping the center tender.
It’s served the way it should be, with sauerkraut and a choice of mustards. I usually go with the hot Düsseldorf style mustard, which has real bite and sharpness without overwhelming the sausage. Potatoes on the side soak up everything on the plate.
This is not food chasing trends or trying to be clever. It’s food made the same way every day because it works. That consistency is why people keep coming back for that perfect bite. dutchgardenrestaurant.com
CHINESE
Ming Dynasty
Santa Barbara
Offering an all-youcan-eat Mongolian BBQ and a variety of traditional Chinese dishes, Ming Dynasty is known for its diverse menu and free delivery service. $ mingdynastysb.com
TAP Thai Cuisine
While primarily a Thai restaurant, TAP also offers a selection of Chineseinspired dishes. The restaurant is praised for its modern twist on traditional flavors and use of local ingredients. $$ tapthaicuisine.com
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. $$ lurefishhouse.com
Bluewater Grill
Located in the Funk Zone, Bluewater Grill offers a casual fine dining experience with a focus on sustainable, locally sourced seafood. Guests can enjoy a variety of fish and shellfish dishes, including oysters, while taking in waterfront views. $$ 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, offering a menu rich in seafood options. $$$ harborsb.com
Kanaloa Seafood Market
For over 30 years, Kanaloa has been a trusted source for fresh, sustainable seafood in Santa Barbara. The market offers a variety of seafood products and also features a kitchen serving prepared dishes. $ kanaloaseafood.com
Santa Barbara Fish Market
Providing the community with fresh local seafood for over 25 years, Santa Barbara Fish Market offers a direct outlet for seafood lovers, chefs, and restaurants. Their mission emphasizes quality and sustainability. $ sbfish.com
Moby Dick Restaurant & Oyster Bar
Located on Stearns Wharf, Moby Dick offers a menu featuring a curated selection of fresh seafood, craft cocktails, and regional wines. The Oyster Bar addition enhances the dining experience with imaginative offerings. $$ 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 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
Lucky Penny
Located in the Funk Zone, Lucky Penny offers wood-fired 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
Olio Pizzeria
An upscale Italian pizzeria in Santa Barbara, Olio Pizzeria serves traditional woodfired 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
DINE OUT
serving New Yorkstyle 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. $$ darganssb.com
GERMAN
Dutch Garden
Serving classic German food WedSun for lunch and dinner. Happy hour from 3-5pm. $$ 805-453-4556.’
SB Biergarten
Casual beer garden serving German bites such as schnitzels and sausages, plus pretzels. $$ sbbiergarten.com
DANISH
The Andersen’s Danish Bakery Landmark restaurant & bakery serving Danish cuisine in an ornate, oldworld dining room since 1976. $$ andersenssanta barbara.com
Olio e Limone’s fish crudo
Cocktail from The Black Sheep
Let’s get cozy
Pour yourself something comforting from the Central Coast
by Hana-Lee Sedgwick
SURE, WINTER IN THIS part of California isn’t exactly frigid, but if you’re like me anything below 50 degrees feels downright cold and often calls for a cozy evening by the fire. With the busyness of the holidays long behind us, now’s the perfect time to settle into slower, more relaxed nights at home (preferably with a glass of wine in hand) before warmer weather brings full schedules again. To complement your relaxing nights in, look no further than these five complex red wines from Santa Barbara County producers.
Dafoe Danger Monkey ($90)
Rob Dafoe has been making wines from Santa Barbara County for over two decades, focusing on single-vineyard bottlings and thoughtful blends that reflect his deep passion for viticulture. While he makes a range of fantastic wines for his Dafoe Wines label, his Danger Monkey is an especially fitting choice for the season. Made up of 88 percent cabernet franc and 12 percent cabernet sauvignon, the fruit is sourced from the picturesque estate surrounding his winery, where Rob and his wife, Emily, recently opened a new estate tasting room (yes, they still have their spot in Los Olivos, too). Structured yet supple with elegant tannins, it shines with layers of red fruit, tobacco, herbs, and subtle bell pepper notes. Savor it slowly, with a meal or on its own, to fully appreciate its complex nuances.
Future Perfect Grenache ($54)
Grenache, a versatile red grape widely grown in Spain and France, can range from rich and intense to lighter and ethereal. For her 100 percent grenache, Sunny Doench Stricker of Future Perfect Wines leans into the latter. Aged for 11 months in neutral French oak, this delicate grenache is sourced from Portico Hills Vineyard in Los Alamos. Offering bright red fruits, savory spices, and wild herb notes, it has a soft and effortlessly appealing finish that will have you going in for another sip.
Donnachadh
Estate Syrah ($55)
You may recall I’ve featured Donnachadh wines here before, but as a quick refresher: Donnachadh (pronounced DON-nuh-kuh) is
a family-owned, organically farmed vineyard in the Sta. Rita Hills AVA. While their chardonnays and pinot noirs are consistently lovely, the syrah is especially well-suited to winter. Offering an enticing blend of red and black fruit, pepper, herbs, and gamey notes, it delivers impressive depth and elegance, with lively acidity lifting the finish. Think Northern Rhône vibes, with Sta. Rita Hills character. Delicious now, with or without food, it will shine even brighter with a little age.
Whitcraft Pence Vineyard Pinot Noir ($78) I have long been a fan of Drake Whitcraft’s wines, and his pinot noirs never disappoint. This time of year, this darker, slightly more structured style from his pinot selection hits the mark. Sourced from Pence Ranch in the Sta. Rita Hills, it reveals boysenberry and wild strawberry fruits, white pepper, spice, and dried herbs, with a layer of well-integrated acidity that gently lifts the finish. A great wine from a great producer, sure to delight all season long.
Kunin John Sebastiano Syrah ($60)
This single-vineyard bottling from Kunin Wines is sourced from John Sebastiano Vineyard in the Sta. Rita Hills. I recently poured it at an event and more than a few people were captivated by its flavor profile and voluptuous character. Expect rich dark fruits like plum and black cherry alongside earth, leather, spice, and herbal notes of sage and mint. While powerful and generous, the wine remains polished, with plenty of aging potential. Light a fire, pull up a chair, and enjoy it slowly to discover its essence.
UP IN THE VALLEY
SANTA YNEZ
Brothers Restaurant
At The Red Barn Brothers Matt and Jeff Nichols grew up cooking with family and incorporate that philosophy into running this feelgood kid-friendly joint. 539 Sagunto St., Santa Ynez, 805-6884142, brothersredbarn. com, open daily for lunch and dinner.
S.Y. Kitchen
The rustic Italianinspired restaurant will whisk you into a warm and tasty atmosphere complemented by wood-fired pizza and authentic pappardelle. 110 Faraday St., Santa Ynez, 805-6919794, sykitchen.com, open daily for dinner, Friday and Saturday for lunch.
Dos Carlitos
This restaurant and tequila bar
of wine country. 3687 Sagunto St., Santa Ynez, 805-688-6899; trattoriagrappolo.com, open Tues.-Sun. for lunch and daily for dinner.
The Victor Set on the grounds of The Genevieve (formerly the Santa Ynez Inn), The Victor is here to share his love of all things food, wine, cocktails, and more. Open for weekend brunch and dinner, our Santa Ynez restaurant highlights unique, chef-driven renditions of flavors found on the coast of California. At the heart of his menus — a Josper charcoal oven imported from Barcelona allowing guests to enjoy offerings focused on live fire, land, and sea. thevictor.us
SOLVANG
Coast Range
(it offers more than 60 different varieties) is known for its authentic Mexican cuisine—the fresh halibut ceviche tostada is a delicious appetizer. 3544 Sagunto St., Santa Ynez, 805-688-0033, doscarlitosrestaurant. com, open daily for lunch and dinner.
Trattoria Grappolo
This informal, friendly, and hearty Italian bistro is located in the heart
seasonal ingredients from California’s central coast. The full cocktail bar features traditional and craft cocktails, specialty shrubs, beer, and acclaimed, locally produced wine. Dining reservations are highly recommended for brunch & dinner. 805-697-7048. thelandsby.com
LOS OLIVOS
Mattei’s Tavern
Mattei’s boasts wines from all over the world and a thenand-now menu that features items like fried pickles and ocra ($12; popular in 1886) to grilled and chilled squid ($13). 2350 Railway Ave., Los Olivos, 805-688-3550, matteistavern.com, open Wed.-Sun. for dinner.
Nella Kitchen & Bar
Winemaker, sommelier and James Beard Award winner Rajat Parr, leads the way for one of the best steak and bar venues on the Central Coast. 1635 Mission Dr. 805624-5420. coastrange. restraunt
Mad & Vin
The Landsby’s signature restaurant, Mad & Vin, has earned its reputation as one of the top restaurants in Solvang. Specializing in delicious wine country-inspired cuisine, each dish is made with fresh,
– Sunday 12pm to 8:30pm. barlecote.com
Wine Merchants Café Serving CaliforniaMediterranean cuisine with one of the best Central Coast wine lists in the area. 2879 Grand Ave. 805-688-7265. Open Thursday -Monday 11:30am to 8:30pm winemerchantcafe.com
LOS ALAMOS
Bell’s
406 Bell Street. French bistro inspired menus paired well with extensive local wine list. www. bellsrestaurant.com
Bob’s Well Bread Upscale bakery with European-style baked goods and sides. 550 Bell Street 805-334-3000. bobswellbread.com
Like its sister eatery, S.Y Kitchen in Santa Ynez, Nella features simple food made extremely well. Located inside the Fess Parker Wine Country Inn, your experience is everything wine country cuisine should be. 805-6861359. 2860 Grand Ave. nellakitchen.com
Bar le Cote
Seafood modern cuisine in a stylish, but casual atmosphere with menus that celebrates the local catch and Spanish coastal cuisine.
2375 Alamo Pintado Rd. Open Wednesday
Full of Life Flatbread Wood-fired pizzaz and eclectic sides menu feature locally sourced veggies and products. 805-344-4400. fulloflifefoods.com
Pico
California cuisine at its best. Extensive local wine list that is available for tasting at the wine bar. 805-344-3020. losalomosgeneralstore. com
The Maker’s Son Eclectic, chef driven menus, craft cocktail and artisan wine list. 346 Bell Street. 805-344-1926, themakersson.com
La Playa Azul’s shrimp
From Hatchets to Harvests
Lompoc’s Spectacular
By Bob Wesley
TFailure at Self-Denial
HERE’S A PARTICULAR SPECIES of historical irony that tastes best with a glass of Pinot Noir and the knowledge that you’re standing exactly where axewielding women once destroyed more liquor than most people consume in a lifetime.
Lompoc, that flower-bedecked California town to our north, once went to extraordinary lengths to keep alcohol, as Will Smith would say, “out your f@#$ing mouth.” This was way before the nation’s disastrous Prohibition failure proved that legislating sobriety is roughly as effective as security at the Oscars.
In 1874, California entrepreneurs imported a temperance colony concept from New Jersey, embedding anti-alcohol clauses in 43,000 acres of property deeds. The local Methodist Church coordinated what amounted to grassroots paramilitary action. Saloons were bombed and liquor stores were demolished via an axe-
wielding women’s brigade of actual battle axes that destroyed all alcohol stocks in the vicinity.
Mrs. J.B. Pierce and her legendary hatchet became a force of nature, formidable, relentless, and decidedly inclined toward property destruction. She and her cohorts didn’t just discourage drinking. They made it a blood sport of moral certainty, dragging buildings down streets and reducing barrels to splinters. This wasn’t passive virtue signaling. This was vigilante temperance with an edge.
The experiment died not with a bang but with a legal whimper. In 1888, incorporation rendered the temperance clauses unenforceable. Prohibition had already failed once in Lompoc before the nation got around to failing at it nationally in 1919. If the temperance zealots are still haunting this place, they’re apoplectic. Hidden luxuriously behind a Home Depot, the Lompoc Wine Ghetto, also known as Sobhani Business Park, is a landscape of bland
utilitarian warehouses suggesting nothing but carburetor repair shops, tool and die experts, and metal fabrication.
And yet, and this is where the irony becomes genuinely delicious, some of California’s finest wines emerge from these unprepossessing confines.
Piedrasassi doesn’t make wine here out of necessity. They make it because the terroir demands it and because they understand something the temperance movement never grasped. Great wine answers to no aesthetic. Their Syrah is astonishingly complicated, the kind of wine that argues with you, that refuses easy categorization, that insists you pay attention. These are not reds meant for casual slurping while you play Yahtzee.
Sandhi Cellars offers something rarer. A taste of authentic Old World sensibility without the airfare or, these days, having to go through customs claiming you’re Canadian. Their Chardonnays are frequently described as gorgeous and transparent, an adjectival combo that prompts images of Paris Fashion Week and my own seclusion. Sigh.
Flying Goat Cellars channels whimsy into bubbly sparklers. Their Goat Bubbles fizziness serves as an effervescent middle finger to Lompoc’s teetotaling past. You can practically hear Mrs. J.B. Pierce grinding her teeth from the grave.
Cross the street to Gavin Chanin’s ghettoadjacent operation, producing vino that reminds you why Santa Barbara County prompted wine critic Antonio Galloni to ask, “Is there anywhere else in the world that can do this many things this well?”
Nearby, Longoria offers superb Pinots alongside Spanish varietal bottlings that showcase what happens when genuine talent meets incessant curiosity and California’s benevolent dirt.
The very soil once farmed in righteous sobriety now produces award-winning wines shipped globally. Evil fermented grape juice didn’t just survive. It thrived spectacularly, not in spite of the temperance movement’s failure, but because of it. The irony is so perfect it hurts.
The town that once swung axes at spirits now hosts one of the largest concentrations of world-class, small-production tasting rooms in Santa Barbara County. Those temperance zealots failed twice, once locally, once nationally, and in their catastrophic failure, accidentally created something worth far more than the moral certainty they lost.
You couldn’t write better satire if you tried. You couldn’t even imagine it this good.
