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.
Though Enterprise’s menu focuses solely on seafood, the offerings are still diverse. The fresh fish dishes include British Columbian salmon sweetened with a Coca-Cola barbecue glaze, Costa Rican mahi-mahi topped with toasted macadamia nuts, and basa swai paired with citrus jasmine rice and Asian slaw. Seafood also bulks up pastas and sandwiches, and the dessert roster presents molten chocolate cake and key-lime pie.
Upon entering Enterprise, patrons may feel as though they’ve waded onto an immense sailboat. A blue-green marlin perches above the bar, and ship wheels and colorful buoys hang on the walls. Dock lights hook over each table, and an old-fashioned diving suit with a bronze helmet stands above the open grill, haughtily asking patrons how many leagues they can go under the sea.
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 sister establishment of Marina del Rey mainstay Killer Shrimp, the recently inaugurated Killer Cafe grants its diners picturesque views of the sparkling harbor as they savor handcrafted dishes. Customers can sprawl inside an oversize booth in the dining room, perch on the outdoor patio, or tie up their boat along the dock for dock-and-dine service. Each spot affords glimpses of the aquatic surroundings, where they can sample bites of classic breakfasts such as traditional eggs benedict and buttermilk pancakes or opt to split a plate with nearby pelicans.
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.