Scarlett Begonia founder, Crista Fleming, opened her restaurant 13 years ago and the shrimp and grits were one of the original dishes that lasted to present day. Composed with Bob’s Red Mill stone white grits that are finished with cream and Beemster cheese, sautéed shrimp, Papa Cantella’s andouille sausage, caramelized onion, roasted red peppers and a mustard seed chow chow relish finished with two perfectly poached organic eggs finished with olive oil and a handful of arugula. Add another one of the originals, the lemon ricotta pancakes with fresh blueberry compote and pair it with a house organic Bloody Mary or Brander Sauvignon Blanc and you have the perfect bite.
– Phil Kirkwood
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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.
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For Brown, the watershed night was May 7, 1993. “I screwed up,” he recalled.
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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.”
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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...
