Dine Out
Gracie Wows in the Waterfront
Gracie, occupying the former Breakwater Restaurant space, has brought fresh energy to the Santa Barbara Harbor since opening in September.
Belmond’s bellissima ‘Bossa Nova’ Brunch
Stunning Views and Dining at El Encanto’s Bosa Nova Brunch
The New Moby Dick
Rebranding and rejuvenating the forgotten Stern’s Wharf eatery, Moby Dick, into a seafood culinary destination.
The Perfect Bite
Scarlett Begonia offers the perfect bite…
bouchon
bouchon Santa Barbara
Ethiopian lunch at Petit Valentien
The special Ethiopian menu at Petit Valentien
A nod to the journey
Barbareño: Cuisine of California’s Central Coast
Sip + Sushi:
Doug Margerum is at it again, this time with a gem of a new tasting room in Santa Barbara Wine Country’s charming Los Olivos. The spot offers a new twist on wine-pairing: a bento box with your vino tasting.
Margerum has been raising his glass to customers and friends for over 40 years in Santa Barbara’s hospitality trade, as a restaurateur and winemaker. Known for impeccable wines that he fashions for his own label, as well as consulting gigs to budding and wannabe winemakers, his talents have consistently set a high bar and earned respect for his Santa Ynez Valley estate wines.
A natural winner
The first step to success is often failure. Failures like Walt Disney, Thomas Edison, and J.K. Rowling all agree on that. And you can add Kelly Brown to that list.
For Brown, the watershed night was May 7, 1993. “I screwed up,” he recalled.
Restaurant Roy: Santa Barbara’s arty eatery turns 30
This summer marks the 30th year that chef-owner Roy Gandy has operated his eponymous Restaurant Roy (restaurantroy.com) at its location on West Carrillo Street in downtown Santa Barbara. A fixture in the community since its opening in 1993 with a menu offering soup, salad, and an entrée for $10, the eatery that feels like a comfortable combo of neighborhood bar, cool nightclub, and corner diner continues to thrive.
Gandy carved out a niche early on with his approachable prices, live music, and late-night dining. “We’re open until midnight,” says Gandy. “We get a lot of people after a show or a movie, or checking in late at a nearby hotel.”
Squaring up at Bossie’s Kitchen
by Jeff Miller Among other things, the corner of Milpas and East Canon Perdido streets has long been famous for a cow. Not just any cow, but the beloved plaster “Old Bossy,” on her proud perch atop the 1939 building since the creators of the Live Oak Dairy put her...
A smashing success!
by Jeff Miller What you see is a beautiful burger. What you don’t see is the effort that went into making it appear on your plate at Third Window in downtown Santa Barbara. “When you smash a hamburger, grease goes everywhere,” said Kristopher Parker, who runs the...
A culture for excellence
by Jeff Miller What’s the toughest challenge for a restaurant? Attracting customers? Creating a delicious menu? Those count, for sure, but topping the list is getting and keeping a great crew. And one of the best ways to do that is to hire good people, bring them...