Delish & Nutrish’s executive chef Justin Reed and sous chef Danny Kempton transform organic produce—much of it from local farms—into custom meals for each client before delivering them right to the client’s doorstep. Justine Meyer, the staff’s registered dietitian, helps plan the meals, stuffing them full of fresh, whole foods. Inspired by owner Nina Tafarella’s vision to help others transform their health through nutrition, this team continuously strives to help clients eat healthily without having to spend hours in the kitchen or drive great distances.
They can customize all meal plans, which can focus on weight loss or simply the maintenance of a balanced diet. Since they hand prepare their dishes without the help of industry-grade cloning technology, Reed and Kempton are able to appease vegetarian, vegan, lactose-intolerant, or gluten-free diners.
Owners Tom and Alin Prom source fruits and vegetables for their Thai and Laotian dishes from farmers' markets and harvest fresh lemongrass and galangal from the Alin's sister's local garden. The fresh ingredients come together in elaborate salads, curries, and meat dishes with the option of vegetarian substitutions. After flavor, presentation is paramount: papaya salad piles upward in a delicate tower, and pineapple fried rice arrives in a hollowed pineapple or in the midst of a pineapple bush. Floral arrangements, Southeast Asian artwork, and golden tablecloths complement the colors of vibrant lunch and dinner entrees.
Stan Nicolaides often recalls eating at the kitchen table of his “yia yia,” the affectionate Greek term for one’s grandmother. There, he was unable to go play until he’d downed plates and plates of moussaka and gyros. Even then, it was clear he belonged in the kitchen.
Now, Stan makes his own rules while dishing out falafel, kebabs, and gyros named Best Greek Food two years running by SantaBarbara.com. After sopping up creamy hummus with fresh pita bread, guests have Nick whip up a chicken breast with thyme and lemon while he chatters in Greek.
A link to Santa Barbara's past, Aldo's Italian Ristorante resides on the grounds of the Janssens-Orella adobe house, which was built in 1857 and holds a spot on the National Register of Historic Places. Since 1986, Aldo's has done its part to write its own chapter into the historic site's story, serving homemade Italian specialties for lunch and dinner every day of the week. During visits, diners may enjoy freshly prepared dishes inside amid ornate pillars and elegant artwork, or outside in the heated courtyard.
When creating a pie, cooks at Paesano's Pizzeria adhere to the tradition of NYC's pizza chefs from start to finish. They begin with fresh ingredients, kneading pizza dough from scratch. Next, they hand-toss the pies into circles ready for toppings. After slathering on freshly made sauce and toppings such as italian sausage or fresh mushrooms, they stone-bake the pizzas. You can buy it by the slice or by the pie, or opt for another Italian staple such as a hot sub or lasagna.
As a significant stop on the Urban Wine Trail, Margerum and Au Bon Climat curate an experienced team of vintners who bring the best of their vineyard-grown gems to downtown Santa Barbara. Glass tippers can traverse the neighboring spaces of the Au Bon Climat and Margerum tasting rooms in whatever order they wish, guiding palates through a tasting tour that includes one full flight of wine from each winery. Flatbread and cheese plates from the nearby Wine Cask Restaurant provide ideal escorts for lonely glasses of handmade vino. In each room, guests savor the complex tastes of a flight of a rare or limited-edition vintage, from classic Burgundian-style beverages to estate-grown nebbiolo, teroldego, and petit verdot.