The snug's the thing, at least according to Rooney's owners Tim and Jane. A good Irish pub contains plenty of snugs—cozy little nooks, typically tucked near the fireplace—where "conversations flow and revolutions ferment" around a table topped with pints. Most importantly, snugs grant an atmosphere of intimacy even when the place is packed, much like the honeymoon suite found inside most clown cars.
Rooney's snugs hold to the traditions of Eire's famed watering holes, but Tim and Jane have crossbred those traditions with central California culture, most notably in Chef Anthony Endy's hearty gastropub cuisine. This melding of old and new has snagged the attention of the Santa Ynez Valley Journal, which in 2012 named Rooney's Irish Pub the best Orcutt restaurant. The menu's most popular dish, "The Lost" shepherd's pie, exemplifies the blend by replacing ground beef with Guinness-braised Angus short ribs. Similarly, old sod standbys such as Guinness and Harp pour out of taps next to Rooney's own microbrews, such as the Bonny Blond Ale and the Irish Ambush IPA.
Rooney's has established some of its own traditions as well. The trivia-night league convenes on Wednesdays for no-holds-barred fact downs. Each Friday, Chef Anthony stacks california red oak into a 10-foot smoker to slow cook brisket, ribs, and whole hogs—some of which are locally raised on grains recycled from the microbrewery. The staff dishes out the meat to pub patrons on Smokin' Saturday, and also uses it for catering events or parties of up to 100 guests in the banquet room. Smokin' Saturday devotees can nurse their heads the morning after with "Bloody Sunday" brunch, where they get to doctor up their own cures at an award-winning bloody mary bar.
With a stay at Historic Santa Maria Inn, you'll be centrally located in Santa Maria, steps from Santa Maria Valley Discovery Museum and minutes from Simas Park. This spa hotel is within close proximity of Natural Hisotry Museum and Marian and Severson Theaters.
Make yourself at home in one of the 164 air-conditioned rooms featuring refrigerators and flat-screen televisions. Rooms have private balconies. Wired and wireless Internet access is complimentary, while video-game consoles and premium TV channels are also offered to provide entertainment. Bathrooms feature shower/tub combinations, designer toiletries, and hair dryers.
Rec, Spa, Premium Amenities
DonÃât miss out on the many recreational opportunities, including a nightclub, an outdoor pool, and a spa tub. This hotel also features complimentary wireless Internet access, concierge services, and gift shops/newsstands.
Enjoy a meal at a restaurant or in a coffee shop/café. Or stay in and take advantage of the hotel's room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include audiovisual equipment, complimentary newspapers in the lobby, and dry cleaning/laundry services. Planning an event in Santa Maria? This hotel has 10,000 square feet (929 square meters) of space consisting of conference/meeting rooms, small meeting rooms, and a ballroom. A roundtrip airport shuttle is provided at no charge.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
Even while running the Studio Grill in Hollywood, Ardison Phillips committed himself as an artist and a winemaker as well as a restaurateur. He bolstered the grill's menu by adding his own private-label wines in 1976, and their popularity with diners inspired him to found McKeon-Phillips Winery in 1982.
The winery continues to embrace Ardison's legacy by crafting single-vineyard wines with the same dedication to approachable New- and Old-World flavors. Although the selection emphasizes Bordeaux-style wines, including single-varietal bottlings of Petit Verdot and Cabernet Franc, the current winemaker also experiments with robust Nebbiolo and silken Pinot Noir.
Besides creating crowd-pleasing wine, the staff also pays homage to Ardison Phillips's work as an artist by adorning each bottle with vibrant, impressionistic labels. The tasting room even functions as a gallery, featuring a rotating display of works by local artists and extraterrestrial postmodernists.