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.
At Silvergreens we believe that if you eat smart, you will live well. From our breads, soups, dressings and hand-cut fries, to roasting our own meats and vegetables, our menu is made from scratch each day using fresh, natural and local ingredients. Our mission is to make our food as healthy and tasty as possible.
Plow to Porch provides Southern Cal's scrumptious bounty of organic and pesticide-free produce to additive-free devotees all around the Santa Barbara area. Fruit and vegetable lovers will find fresh harvests in tune with the seasons, often brought within 24 hours of harvest by affiliated farmers. Local, grass-fed, antibiotic- and hormone-free meats will deliver deliciousness to eager incisors of conscientious carnivores.
The chefs at Gino’s Sicilian Express pile house-made crusts with fresh tomato sauce and all-natural mozzarella cheese to animate a menu of more than 20 New York–style pizzas, as well as calzones and a selection of beer and wine. Pies range from classics, such as the margarita ($12–$16) and pepperoni ($13–$17), to specialty creations ($16–$20) such as the Polpette, festooned with basil, garlic, and sicilian meatballs. The Spinaccia pizza, strewn with fresh spinach and feta cheese, is also amenable to the New York fold-and-bite or the Antarctica freeze-and-lick technique. Diners taste test crust-free creations with a handful of hot wings ($4–$7) or sandwiches such as the chicken parmesan ($5). Chefs also present an evolving selection of desserts; ask Gino’s staff about the day’s saccharine selection or their opinions on mixing corduroy and plaid.
The cozy, Old-World spirit of an Italian trattoria has endured at Chase Bar & Grill since 1979. Familiar Italian dishes appear throughout the menu, including creamy, ricotta-stuffed eggplant rolletini and veal piccata sauteed in a tangy combination of lemon, white wine, and caper sauce. Homemade ravioli and fresh mozzarella di bufala further reinforce the restaurant's commitment to its Mediterranean roots. At the same time, the chefs also indulge diners with classic surf-and-turf items, such as grilled Pacific Northwest salmon and cuts of locally sourced filet mignon, ribeye, and new york strip steak that have dry-aged for 21 days. The wine list also takes a mildly international approach, highlighting both Californian and Italian producers, while the handmade cocktails feature unique twists on old classics, such as The Moscow Mule and The Al Capone.
The decor in Chase Bar & Grill's dining room fosters a casual spirit that complements the eatery's inviting ambiance. Vines intertwined with strands of lights run along the walls and the ceiling, creating a lush yet somewhat intimate setting. Additionally, the space features a handful of Old World-inspired accent pieces, including vintage photographs and ornately framed mirrors hanging from the Tuscan yellow walls and a stout wooden barrel filled with magma from Mount Vesuvius.
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.