Wine Bistro State Street
Pierre Lafond's duo of wine bistros—Montecito WineBistro and State Street WineBistro—share more than just a similar name. Their head chefs—Chef Victor and Chef Nathan, respectively—are equally as dedicated to cooking upscale yet approachable American farm-to-table cuisine. Local organic produce, free-range and grass-fed meats, and organic, drug-free poultry make up the bulk of both kitchens' ingredients, which the chefs use to craft gourmet sandwiches and pizzas, as well as beef bourguignon and sustainable, wood-roasted sea bass. To pair with the nuanced dishes, the restaurant group's resident sommelier, Don Hull, has curated an extensive wine list for each restaurant that features dozens of local wines—including varietals from the eponymous Lafond Winery—and selections from around the world.