Carpe Diem Wine Bar fastidiously finds the finest vintages of rare, unique wines from around the globe and serves them alongside a menu of small plates that encourage sharing and pairing. When assembling the extensive wine list, Carpe Diem's grape gurus give precedence to pours, such as the L'Objet pinot noir from the Russian River ($13 per glass), that possess interesting flavor profiles. Naturally fermented and aged in French oak, L'Objet exudes the coltish boisterousness of youth and pairs well with Kobe beef corn dogs ($9), which combine the innocence of a boardwalk treat with the futuristic menace of cows raised on classical music. Wines also enhance artisanal cheese and meat plates ($6–$26) or brick-oven grilled flatbreads ($11–$14) piled with toppings that include mushroom, tiger prawn, and pumpkin.
The freshest hand made dim sum anywhere along with our Noodle Bar, Dim Sum Charlies is one of the hottest food trucks in Northern California. served out of a 1959 Vintage Airstream Trailer our customers have seating, music, pit fire at night and an incredible overall environment!
Chef Greg Johnson transfigures time-tested favorites into creative dishes at the award-winning Zinsvalley Restaurant. Diners can steal away for an exotic midday lunch of coconut yellow curry, which bathes baby bok choy, yams, shitake mushrooms, snow peas, and jasmine rice together in a bath of yellow coconut milk curry ($14), or field imaginary fly balls while noshing on the Wagyu beef hot dog with a piquant kick of jalapeño jam and pico de gallo ($11). At dinner, gourmands can sip local small-production vintages while elegantly slurping shrimp linguini ($16) or the chef's signature steak frittes, which pairs grilled Kobe Bavette with chili-rubbed fries and watercress ($24).
The oenophiles at Napa Valley Toffee Company satiate cravings for local flavors with tastings of Napa-produced wines and luscious homemade chocolates. Synchronized sippers can indulge in a hodgepodge of five red and white nectars, each harvested from Napa-grown grapes, bottled by local wineries, and approved by the California Raisins. Though wine flights vary by tasting, guests can expect to nourish their palates with gulps from small case lots and nibbles from local vendors, such as Napa Farmhouse 1885, and Verve Coffee of Santa Cruz. Before heading home to wash off purple handlebar mustaches, sippers can treat themselves to $20 worth of goodies from the shop, where bottles of 2009 sauvignon blanc ($20) and Rescue Red ($15) hobnob with eight-ounce boxes of house-made chocolates ($11) and Drink the Leaf loose-leaf tea.
When Don Disraeli and his wife, Randee, turned their attention to seafood retail in 1983, they considered more than their love of tasty fish. Drawing upon his PhD in Biology and her stint as a Scripps Institute of Oceanography researcher, the duo worked to ensure that each aspect of their business would be environmentally sustainable. Those standards are still upheld today, as Kanaloa Seafood remains one of the only North American and European seafood companies environmentally certified by the International Organization of Standardization.
Environmentally responsible fisheries supply the Disraelis with sushi-grade fish, which cutters clean and slice behind large viewing windows at Kanaloa Seafood’s Santa Barbara and Napa storefronts. The succulent cuts are then sustainably packaged inside recyclable corrugated boxes. Every Monday to Friday, guests can procure fish ranging from wild-caught black cod to Hawaiian ahi tuna. Patrons who are unsure of what to pick from the vast assortment will be greeted by a knowledgable staff member who will assist in picking out an ideal choice. Kanaloa Seafood also distributes a variety of marinades, rubs, oils, and sauces, as well as prepared dishes from the staff chef.