At Tenth Street Basque Cafe, diners always receive the full attention of chef Dallas Holt. The Spanish-Basque-style café does not maintain a regular menu and only seats guests at 7 p.m. on Fridays and Saturdays and 6 p.m. on Sundays for a prix fixe dinner prepared by the chef. Chef Dallas typically winds palates up with tapas such as stuffed mushrooms or albacore fish cakes before regaling senses with a main course such as stone-oven-cooked whole salmon or his specialty, the chicken and sausage paella.
Committed to providing fresh pours, the winetenders of Gather Wine Bar uncork only 25 to 35 of their carefully curated central-coast wines each week. Knowledgeable staff can recommend a bottle for customers to pair with charcuterie plates, flatbread pizzas, and gourmet pub snacks such as bacon-wrapped dates. Alternatively, themed wine flights can provide a cross section of a single varietal or eclectic tastes from an array of vines. Live music acts and singles events create an upbeat atmosphere on many nights, and catered parties can gather small groups around a fire pit or feed 100 or more people with unlimited appetizers from the bar.
In the heart of Solvang, Cafe Provence sits tucked away inside the towering and statuesque Peterson Village Inn. In the relaxed, bistro-style dining room, the menu beckons visitors to savor a variety of European dishes such as the Danish pan-fried pork schnitzel, French onion soup, and creme br?l?e crowned with tart raspberries. To complement each dish's flavors, guests can sip on glasses of wine from one of the valley's many vineyards.
Crepes yum yum is a fun solution for special occasions such as birthdays, baby showers, graduations, bridal breakfasts, wedding showers and more. We bring our specialized French crepe burners to you and prepare an endless amount of personalized crepes.
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.
Between the two of them, longtime friends David Schwartz and Gary Nardilla have nine children. That is a number of mouths to feed, and the fathers do it with fresh, healthy ingredients. So when the friends opened Epic Bowl, they decided to cook for every guest as they would for their own families. Using whatever organic fruits and produce they receive from the farmers’ market that week, the chefs fashion dishes they think will taste great, whether that includes sprout salads, smoothies infused with young-coconut water, or pesto-caprese sandwiches layered with cucumbers, tomatoes, and hearty slabs of cheese. Hot and cold bowls include ingredients such as organic acai, organic chicken, quinoa, and swiss chard. Through the stone-flanked entryway, an outdoor patio is scattered with tables and oversized umbrellas that protect patrons from feral satellites.