Restaurants in Carpinteria

Stan Nicolaides often recalls eating at the kitchen table of his “yia yia,” the affectionate Greek term for one’s grandmother. There, he was unable to go play until he’d downed plates and plates of moussaka and gyros. Even then, it was clear he belonged in the kitchen.

Now, Stan makes his own rules while dishing out falafel, kebabs, and gyros named Best Greek Food two years running by SantaBarbara.com. After sopping up creamy hummus with fresh pita bread, guests have Nick whip up a chicken breast with thyme and lemon while he chatters in Greek.

When Enterprise Fish Co. first opened in 1979, its founders set to work renovating the historic 1917 brick building to emulate a classic Pacific-coast seaside restaurant. Today, the original hardwood floors, trussed wood ceilings, and brick façade remain, though an exhibition kitchen and faux bois–printed leather booths lend a modern air. Seafood such as oysters and salmon in a Coca-Cola glaze headline the menu, accompanied by fish tacos, fresh lobster tails, and mesquite-grilled prawns. In addition to its ample fish and shellfish dishes, Enterprise also whips up filet mignon, candied-apple pecan salads, and chicken sandwiches with chipotle aioli to serve in the dining room or out on the patio beside the fire pit. Old photographs of Venice Beach dot the dining-room walls, along with snapshots from other notable seaside spots, such as the Iowa coast.

Having mastered several subsets of Chinese cuisine, the chefs at China Pavilion couldn't fit all their entrees onto a single menu. So they created three: one with America's popular staples, one brimming with traditional platters, and one showcasing chef specialties. The first lines up dishes that are now familiar—sweet 'n' sour chicken and mongolian beef—as well as recognizable feasts served in new ways, such as the peking duck wrapped in crepes. More traditional and exotic options abound on the Chinese menu, such as pickled cabbage and pork noodle soup, or spicy king crabmeat sprinkled with basil and served in a clay pot. The chefs’ selections, meanwhile, range from classic to experimental: strips of Angus beef sizzle in oyster sauce, and garlic-pepper salt coats Alaskan halibut in a wok. China Pavilion’s full cocktail bar balances meals with citrusy sips of sour plum martinis, and on weekends, visitors can drop by for a dim-sum brunch that leaves tongues more satisfied than an astronaut wearing Moon Boots.

A link to Santa Barbara's past, Aldo's Italian Ristorante resides on the grounds of the Janssens-Orella adobe house, which was built in 1857 and holds a spot on the National Register of Historic Places. Since 1986, Aldo's has done its part to write its own chapter into the historic site's story, serving homemade Italian specialties for lunch and dinner every day of the week. During visits, diners may enjoy freshly prepared dishes inside amid ornate pillars and elegant artwork, or outside in the heated courtyard.

Though Enterprise’s menu focuses solely on seafood, the offerings are still diverse. The fresh fish dishes include British Columbian salmon sweetened with a Coca-Cola barbecue glaze, Costa Rican mahi-mahi encrusted with toasted macadamia nuts, and basa swai paired with citrus jasmine rice and Asian slaw. Seafood also bulks up pastas and sandwiches, and the dessert roster presents molten chocolate cake and key-lime pie.

Upon entering Enterprise, patrons may feel as though they’ve waded onto an immense sailboat. A blue-green marlin perches above the bar, and ship wheels and colorful buoys hang on the walls. Dock lights hook over each table, and an old-fashioned diving suit with a bronze helmet stands above the open grill, haughtily asking patrons how many leagues they can go under the sea.

Tucked away in the Ojai Valley, well-concealed paths wend past copses of lush trees to the popular garden sites of The Ranch House. There, diners relax among gentle streams and verdant foliage within an oriental teahouse, or see if they know how to yodel upon two elevated redwoods decks overlooking the grounds. Alan Hooker, a chef renowned for incorporating herbs into simple, yet elegant dishes, founded the Eden-like setting more than 40 years ago.

Lauded on an episode of Food Network’s The Best Thing I Ever Ate, his seasonal cuisine includes free-range chicken breast stuffed with brie and grilled swordfish steaks brushed with lemon thyme butter that make them too slippery for traditional mid-dinner duels. To complement those flavors, Alan assembled an award-winning wine list with approximately 650 selections. After their meal, guests can tour the rest of The Ranch House grounds, working off the meal as they stroll through the herb garden and bakery.