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.
The Pacific Ocean not only provides a stunning backdrop for Bistro 1111 at Hyatt Santa Barbara—the bistro’s windows overlook the bright blue ocean—but also supplies the eatery with many of its ingredients. California halibut and Santa Barbara spot prawns compete for attention with local sea bass and Pacific crab cakes. The fresh seafood, made from recipes sealed into glass bottles, pairs with local produce to create dishes such as the Pacific crab cakes with avocado relish and red-beet microgreens or the surf ’n’ turf, a 7-ounce petite filet plus a prawn-and-scallop skewer that’s accompanied by wilted spinach, a mushroom salad, and marble potatoes.
An instant favorite, Sunnyside Market & Deli serves tasty sandwiches & salads as well as an array of breakfast items and coffee. Breakfast burritos, sandwiches, pastries, coffee, espresso, in addition to many other treats round out the breakfast menu. We are open weekdays from 6:30 am to 3:30 pm. Stop by and say hello.
Since 1951, the chefs at Rose Café on the Mesa have been mixing and forming their own chorizo according to a family recipe. The sausage clings to cheese inside gooey quesadillas and spices up tortilla strips, eggs, and veggies in chilaquiles. A collection of other family recipes guides chefs as they make flan, enchiladas, and jam-packed chilies rellenos. Patrons can also order breakfast burritos and huevos rancheros all day inside the golden-hued dining room or take their meals outside to the brick-paved patio.
It's a tradition at Arnoldi's Cafe to make things by hand, whether you're crafting meatballs or the building itself. Though the original venue was founded in 1937 by Giuseppe Arnoldi and his wife Ilda, the current location was erected in 1940. Giuseppe, known as Joe, quarried the stone himself. He made sure to include all the trappings of a rustic Italian getaway: a maple floor for dancing, a pair of bocce courts, and a mural of Lago di Como, where he was born. And, though he and Ilda ceased to run the restaurant in 1969, he appointed a bar manager who remains there to this day. His name is Bucky, and he's a tule elk who welcomes visitors from his spot on the wall.
Thankfully, guests can taste Joe's legacy as well as see it. The menu at Arnoldi's boasts homestyle Italian fare, from bruschetta drizzled in imported olive oil to veal sautéed in wine and a lemon caper sauce. Like the vases at an unscrupulous antique store, many of the pasta dishes here are made fresh from scratch. There's handmade gnocchi, homemade lasagna, and handmade ravioli. Diners enjoy their meals with wine in a romantic dining room or on a heated patio, while in the garden, teams compete in seasonal bocce tournaments.
Given its proximity to East Beach and Stearns Wharf, it’s no surprise that Santa Barbara FisHouse often serves up local, seasonal seafood. When its available, diners can order locally acquired crustaceans such as spiny lobster or Dungeness crab, or sample the imported flavor of certified Maine lobster. The regular menu touts fish transformed by inventive ingredients—macadamia nuts and creamy pineapple sauce envelop baked halibut, and sesame seeds and crispy wontons encrust a cut of Hawaiian mahi mahi. Patrons can choose to take their meals in the dining room or grab a table on the outdoor patio, which is warmed by an open fire pit and the hungry exhalations of jealous passersby.