Pizza dough stretched by hand, then dotted with toppings such as salami, fresh basil, and jalapenos. Local brews on tap from Sierra Nevada and Firestone Walker. Live music the first Friday of every month. At Giovanni's of Carpinteria, these are the elements that turn one-time customers into repeat visitors. Here, diners can peruse the menu for a variety of thin crust and pan crust pizzas in the form of garlic chicken, Greek, and vegetarian. They can also dig into calzones, sandwiches, and salads, pairing them with a pint of beer or a glass of wine while they rock out to local bands.
With a stay at Four Seasons Resort The Biltmore Santa Barbara in Santa Barbara (Montecito), you'll be convenient to Casa Del Herrero and Santa Barbara Zoo. This 5-star hotel is within close proximity of Lotusland and Westmont College.
Make yourself at home in one of the 207 air-conditioned rooms featuring DVD players and plasma televisions. Your pillowtop bed comes with triple sheeting, cotton sheets, and down comforters. Digital programming and CD players are provided for your entertainment, while high-speed (wired) Internet access (surcharge) keeps you connected. Private bathrooms with separate bathtubs and showers feature makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Pamper yourself with a visit to the spa, which offers massages, body treatments, and facials. You're sure to appreciate the recreational amenities, which include 2 outdoor swimming pools, 2 spa tubs, and outdoor tennis courts. Additional amenities at this Colonial hotel include wireless Internet access (surcharge), a concierge desk, and babysitting/childcare.
Enjoy a meal at one of the hotel's dining establishments, which include 3 restaurants and a coffee shop/café. From your room, you can also access 24-hour room service. Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a 24-hour business center, a computer station, and business services. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Parking (subject to charges) is available onsite.
Delish & Nutrish’s executive chef Justin Reed and sous chef Danny Kempton transform organic produce—much of it from local farms—into custom meals for each client before delivering them right to the client’s doorstep. Justine Meyer, the staff’s registered dietitian, helps plan the meals, stuffing them full of fresh, whole foods. Inspired by owner Nina Tafarella’s vision to help others transform their health through nutrition, this team continuously strives to help clients eat healthily without having to spend hours in the kitchen or drive great distances.
They can customize all meal plans, which can focus on weight loss or simply the maintenance of a balanced diet. Since they hand prepare their dishes without the help of industry-grade cloning technology, Reed and Kempton are able to appease vegetarian, vegan, lactose-intolerant, or gluten-free diners.
At Relais de Paris, guests nestle in a cozy dining room modeled after a 19th-century French brasserie. With its rich woods and exposed bricks, the decor expertly balances simplicity with refinement. This approach to interior design mirrors the eatery's treatment of food, which chefs craft from all-natural meats and local organic produce. Dishes range from black mussels steamed in white wine to free-range chicken dressed in the house sauce, which is made from a secret recipe that, like a grandparent's phone, hasn't change a bit since 1959. Even though pours of red and white wine can complement any lunch or dinnertime bite, bartenders such as Shaun Belway—winner of the Santa Barbara Independent's second annual cocktail contest—also mix tasty libations including the French Quarter, a blend of bourbon, vermouth, and three types of bitters.
At Zagat-rated Seagrass, chef Robért Perez prepares coastal cuisine with seafood sustainably fished from the Pacific Ocean. Top-shelf ingredients get a creative twist in entrees such as jumbo diver scallops with apple-smoked bacon, wilted rainbow chard, and a vanilla-and-cardamom-infused sauce. At times, Perez creates a fresh culinary experience by fusing cooking methods. The Muscovy duck breast, for example, is both seared and smoked, and the black cod is sautéed before being poached in butter. An abundant wine list, representative of Santa Barbara's diverse wine country, keeps pairing from becoming a tiresome chore like washing the dishes or organizing all the kids’ sweaters by mouthfeel. Inside the dining room, the eponymous seagrass covers the walls, and vaulted ceilings soften conversational sounds.
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.