Whether they're seated in an oversized booth in the dining room or splitting a plate with nearby pelicans on the outdoor patio, Killer Cafe grants its diners picturesque views of the sparkling harbor. Eggs benedict and buttermilk pancakes are among the caf?'s morning fare. These dishes can be accompanied by fresh-squeezed juices, fruit smoothies, espresso drinks, and brunch cocktails. Later in the day, the menu is filled with loaded salads, and hearty burgers and sandwiches to indulge lunchtime appetites.
The Secret Family Recipe
It takes patience to properly prepare an order of the Michaels family's "Killer Shrimp". The secret spice blend must first simmer atop the restaurant's stove for 10 hours. Only then, when the sauce's piquant flavors are rich and intensely concentrated, do chefs place the shrimp directly in the sauce. Then, they add the crustaceans to specialty plates, such as omelets and breakfast burritos.
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.
Bringing a little slice of colorful Brazilian tradition to California, Brasil Arts Cafe showcases the culture by way of food, dance, and an energetic ambiance. The food at the-cool rustic caf? is always super-fresh and made with organic ingredients that are transformed not just into authentic, Brazilian-style cuisine, but also healthy a?a? berry bowls, juices, and smoothies. Before filling up on traditional farofa or shredded chicken croquettes, visitors can work up an appetite at the dance studio, where groups can regularly be found practicing Capoeira for kids, adults, and adults who refuse to grow up.
For almost a quarter of a century, the staff of Spinnaker Steak and Seafood has crafted an extensive menu of exquisite American fare. Bayside cioppino unifies feuding families of shrimp, crab, fish, clams, and mussels in an herb-infused tomato broth ($24.95), and flavorful crab cakes ($13.95) sizzle to perfection in peanut oil. Diners who opt for the opulent quarter-pound petite filet mignon ($17.95) can crown the tender cut with blue cheese, sautéed mushrooms, or sautéed onions ($1.50), and mesquite-grilled snapper, mahi-mahi, and alaskan halibut let visitors taste smoky flavors without licking a campfire. Spinnaker's bartenders mix a variety of margaritas ($8.95+) and martinis ($8.95+), along with adult coffee and hot chocolate drinks such as the Toasted Pelican, a dreamy blend of Drambuie, Frangelico, and coffee dolloped with whipped cream ($6.95).
Channeling the rough-and-tumble west in its ambiance and rustic decor, Winchesters Grill & Saloon pays homage to its state's history with plentiful pictures of the Duke, cowboy memorabilia hanging from the walls, and a mélange of seafood and steak entrees. The menu resembles the geographic diversity of California, with fresh seafood entrees mingling with thick, rare steaks and juicy hamburgers. Winchesters owns up to its title as well, pouring more than 40 ales and beers on draft from Magic Hat to Moose Drool, and they serve any mixed drink under the sun on their year-round, heated outdoor patio.
Each horseshoe-shaped table at Teppan Steak House features two metal hibachi grills surrounded by chairs, allowing the chefs to entertain guests with their juggling skills while they sear orders of vegetables, lobster, or filet mignon directly in front of their peckish audiences. The chefs play catch with a fresh egg and a spatula, and toss salt and pepper shakers into the air and grab them behind their backs. They also build enough mini fires to properly flamb? the food and make any pyromaniacs happy.
As the teppanyaki chefs impress crowds with their showmanship, the sushi chefs adopt a more subdued mindset working behind their bar. From this spot, they deftly assemble 50 different rolls, including a california roll topped with baked scallops and drizzled with eel sauce and spicy mayo. The sushi chefs' flair for the dramatic is apparent in their artful presentations.