Spring’s Don’t-Miss Dish Chef Greg Arnold’s modern plant-based cuisine at Mesa Verde in Santa Barbara stimulates more than your appetite. Yes, the dishes’ vegetables come straight from the weekly farmers…
Very-Berry-Tini
The Straw(berry) that Stirs the Drink As a purist, I have to admit I hate finding the suffix “tini” slapped upon any drink served in an up glass. A martini…
Saint Barb’s Blast
Bubbly ’n’ Bourbon Presuming one might concoct a “new” cocktail always makes me think of the great quote from musical oddballs Ween, and I paraphrase: “It’s like when you wake…
Fried Brussels Sprouts at Sides Hardware & Shoes, a Brothers Restaurant
Winter’s Don’t-Miss Dish Chef Michael Cherney came to Los Olivos to get in touch with ingredients and be closer to where they come from: the farm. Farms are so important…
Roasted Local Vegetables at Los Olivos Wine Merchant & Café
Fall’s Don’t-Miss Dish Chef Chris Joslyn sources all the vegetables from local farmers and changes the mix seasonally. Fall will feature local vegetables served with smoked mozzarella, arugula and house-made…
Tangerine Dancer
Toasts to Tangerine Sometimes it’s good to look to others for inspiration. Especially in the case of the Four Seasons Resort The Biltmore Santa Barbara, where not only do they…