Shoreline Cafe

801 Shoreline Drive
805.568.0064
shorelinebeachcafe.com

ON. THE. SAND. Though the café has a big heated, covered patio, its 16 beach tables are the only ones in Santa Barbara where you can sit, sip and eat in your swimsuit with your bare feet in the sand.

Step into Liquid: With the ocean over there and the sun up there, this is the spot for a cold craft beer or a Mexican beer, a Patrón margarita with fresh lime juice, or a Mai Tai (Meyers platinum and dark rums, orange curacao, fruit juice and Lemon Hart 151).

Fresh Fare: The tiny kitchen turns out a remarkable mix of carefully prepared dishes, from nachos and steamers to burgers or tacos.

Breakfast Bash: The Leadbetter Beach side of town is quiet in the morning, just right for huevos rancheros, a breakfast burrito, a stack of blueberry pancakes or other classic morning treats.

Mexican Import: Inspiration for the café came from The Office, a popular surfside spot in Cabo San Lucas in the ‘70s and ‘80s. Steve Marsh’s Santa Barbara facsimile has been going strong since 1997.

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Intermezzo

813 Anacapa Street
805.966.9463
intermezzosb.com

Intermezzo, The Wine Cask's more casual alter ego, has a fresh new look, and an invitingly lush courtyard and patio. Join the locals in this iconic eatery for our Modern American Cuisine, tantalizing drinks, and their Wine Spectator award winning wine list. With their upscale yet unobtrusive service, you will want to linger and relax.

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McClain Cellars

140 INDUSTRIAL WAY UNIT E
BUELLTON, CA
805.426.4441
mcclaincellars.com

McClain Cellars, which built its first tasting room in Laguna Beach in early 2019, has opened a new location in Buellton, near Solvang. Perfect for these days of social distancing, the new outlet includes a 5,000-square-foot “outdoor adult playground,” with sofas, cornhole, and other amusements — including McClain’s killer artisan vegan popcorn — to go with exquisite blended wines.

Proprietor and master blender Jason McClain rode the initial dotcom wave. He got rich quick, lost it all, learned some hard lessons, recovered and went on to build and sell fourteen companies during his years as a tech entrepreneur.

A few years ago, he walked away from a lucrative second career as a motivational speaker to make wine, a passion he and his wife, Sofia, had developed during deep-dive wine-tasting getaways around California.

When they decided to open McClain Cellars, they chose the Santa Ynez Valley. “Because the valley gets so hot in the day and so cold at night, you get richer, juicier grapes that release more flavor and tannins than you can get in almost any other California locale,” Jason says. 

In blending, McClain likes to add an unexpected grape to a famous varietal to make “a wine you can’t get anywhere else.”

He identifies with wine lovers who go tasting “hoping to find the hidden gem,” and he wants to provide those gems, along with what he describes as “a significant emotional experience. The winery is not just about the wine. It’s about behind what’s behind the bottle.”

Look at any bottle of McClain wine, and you’ll see what he’s talking about. “F4” appears on each one, a reminder of what matters most to him: faith, family, friends and freedom. Each blend also has its own name reflecting a significant event in McClain’s life, and a label made from a commissioned painting that reflects it. The summer blend of Grenache Blanc, Viognier and Loureiro is called “Summer Breeze,” after the Isley Brothers song that was playing the first time he fell in love. “Sacred Love” Cabernet Sauvignon honors Sofia. “Hope and Faith” Petite Sirah recalls what it took to get up again after failing early in his career.

“Life Saver,” a wholly unusual blend of seventy-five percent Tempranillo and twenty-five percent Petite Sirah is indicative of McClain’s approach. “Nobody ever puts those together,” he says, “but it changes your palate, so that we’re not just comparing Tempranillo to Tempranillo. It’s Tempranillo with whatever makes it taste great.” 

With multiple 90+ scores from the first few vintages, the proof of his approach is in the bottle. And with a limited production of three thousand cases, you’ll need to get to the tasting room or join the wine club to score.

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Salty at the Beach

113 Harbor Way
Santa Barbara
saltyatthebeach.com

A little over seven years ago, CHOMP Burgers, Fries, Shakes opened in Solvang, serving great casual diner fare that quickly made it a local family favorite. Now, owner Aaron Petersen has brought that same approach to the historic Navy Reserve Building on the Santa Barbara Harbor, which houses the Maritime Museum. 

Downstairs, in what was formerly Chuck’s Waterfront Grill, CHOMP on the ROCKS echoes the original retro diner style of CHOMP in Solvang, with stainless steel, black and white tiles, banquettes and stools. The menu features CHOMP diner favorites, plus salads, fish tacos, fish ‘n’ chips, mac ‘n’ cheese, with prices ranging from $12 to about $17, plus wine, craft beers and a full bar. Coming soon will be a coffee cart on the front patio, with pastries from Mortensen’s Danish Bakery in Solvang, which Petersen also owns. 

Look for Saturday and Sunday brunch to start in spring 2021. Upstairs, the Endless Summer Bar-Café has been reborn as SALTY at the BEACH, which offers more of a bar atmosphere. Petersen describes the new décor as leaning more toward Jimmy Buffett than to Endless Summer. The room is now lighter and brighter, but still has the same great views, the same dark-wood bar, and serves the same Mai Tai that was an Endless Summer classic. Seven flat-screen TVs make it the perfect perch for watching sports while enjoying food and drinks. Bar snacks like wings and popcorn shrimp will be mainstays, but guests can also order full meals, such as a flatiron steak, pork chops, pastas and harbor-fresh seafood, with prices from $12 to about $23. 

Both CHOMP on the ROCKS and SALTY at the BEACH have plenty of covid-compliant seating, especially on the big decks upstairs and down. Vegan, vegetarian and gluten-free menu items are offered at both. 

Given the Jimmy Buffett vibe at SALTY at the BEACH, and with his duties now divided between Solvang and Santa Barbara, Petersen decided to purchase a floating “apartment” here, in the form of a 40-foot trawler that is docked in the harbor. It keeps him close to his restaurants and to his customers, and that’s how he likes it. 

Both restaurants have large kids’ menus, dog-friendly patios and will be open from 11:30-8, until 9 on weekends.

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Chomp on the Rocks

113 Harbor Way
Santa Barbara
chompontherocks.com

A little over seven years ago, CHOMP Burgers, Fries, Shakes opened in Solvang, serving great casual diner fare that quickly made it a local family favorite. Now, owner Aaron Petersen has brought that same approach to the historic Navy Reserve Building on the Santa Barbara Harbor, which houses the Maritime Museum. 

Downstairs, in what was formerly Chuck’s Waterfront Grill, CHOMP on the ROCKS echoes the original retro diner style of CHOMP in Solvang, with stainless steel, black and white tiles, banquettes and stools. The menu features CHOMP diner favorites, plus salads, fish tacos, fish ‘n’ chips, mac ‘n’ cheese, with prices ranging from $12 to about $17, plus wine, craft beers and a full bar. Coming soon will be a coffee cart on the front patio, with pastries from Mortensen’s Danish Bakery in Solvang, which Petersen also owns. 

Look for Saturday and Sunday brunch to start in spring 2021. Upstairs, the Endless Summer Bar-Café has been reborn as SALTY at the BEACH, which offers more of a bar atmosphere. Petersen describes the new décor as leaning more toward Jimmy Buffett than to Endless Summer. The room is now lighter and brighter, but still has the same great views, the same dark-wood bar, and serves the same Mai Tai that was an Endless Summer classic. Seven flat-screen TVs make it the perfect perch for watching sports while enjoying food and drinks. Bar snacks like wings and popcorn shrimp will be mainstays, but guests can also order full meals, such as a flatiron steak, pork chops, pastas and harbor-fresh seafood, with prices from $12 to about $23. 

Both CHOMP on the ROCKS and SALTY at the BEACH have plenty of covid-compliant seating, especially on the big decks upstairs and down. Vegan, vegetarian and gluten-free menu items are offered at both. 

Given the Jimmy Buffett vibe at SALTY at the BEACH, and with his duties now divided between Solvang and Santa Barbara, Petersen decided to purchase a floating “apartment” here, in the form of a 40-foot trawler that is docked in the harbor. It keeps him close to his restaurants and to his customers, and that’s how he likes it. 

Both restaurants have large kids’ menus, dog-friendly patios and will be open from 11:30-8, until 9 on weekends.

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Mesa Burger

315 Meigs Road
Santa Barbara
805.963.7492

1209 Coast Village Road
Montecito
805.565.0642

7010 Market Place Drive
Goleta
805.869.2247
mesaburger.com

When local celebrity chef Cat Cora — who has broken many glass ceilings, including as the first female “Iron Chef” — and her partner, Chris Chiarappa, decided to open Mesa Burger, Cora wanted “big, juicy burgers that are not your average burger.” The successful result is evident at the three locations — the original on the Mesa, and in Montecito and Goleta. 

Make Mine not Meat: For those eschewing red meat, Mesa always has vegan options (and a separate dedicated fryer for vegan and gluten-free cooking) and a fresh-fish sandwich featuring whatever’s best daily from the Santa Barbara Seafood Market. 

Proper Local Chillers: Nothing’s better with a burger than crisp Mesa fries and an ice-cold craft beer on draft. Mesa locations stock eight to ten selections, all brewed in Santa Barbara, Ventura or San Luis Obispo counties.

What Makes it Great: Mesa Burger starts with prime local ingredients and then stacks them onto a delicious brioche bun. Most popular are the classic Mesa and the glitzy Montecito, the latter with glazed mushrooms, an onion ring, arugula, grilled onions, goat cheese and truffle aioli.

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The Chase Restaurant

1012 State Street
Santa Barbara
805.965.4351
chaserestaurant.com

Ten years is a good run for a restaurant in Santa Barbara. At 42, The Chase is the bristlecone pine tree of local dining rooms. And five years into new ownership, its classic New York–style Italian is fresher and better than ever.

An Interior for the Ages: Deep red button pleated booths, white tablecloths, twinkling lights and a classic bar make this one of the coziest places in Santa Barbara. Outside the new covid–safe European-style patio adds another dimension on warm summer nights.

Understated Upgrade: When Jackie Mathis purchased The Chase five years ago, he focused on high-quality ingredients and brought back homemade desserts, like tiramisù and crème brûlée, while adding butter pecan cheesecake, a specialty of his wife, Jayme.

No-Trend Watch: Loyal customers really don’t like change, which is why cioppino, spinach-and-veal ravioli, eggplant parmigiana, and spaghetti marinara are always available.

Vegan Variety: It may be slightly counterintuitive, but The Chase has great vegan dishes, like the lasagna that won a local vegan cook-off.  They also serve vegan chicken piccata, fettucine alfredo, and a stuffed bell pepper — great with a glass of vegan-friendly Lafond white wine.

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Winecask

813 Anacapa Street
Santa Barbara
805.966.9463
WINECASK.COM

New owner John O’Neill, the former owner of Elements Restaurant and Bar, one of Santa Barbara’s top culinary destinations for nearly a decade, has set out to breathe new life — and more fun — into SB’s most revered fine-dining establishment. 

Rewrapping a Treasure: How will the grand dame of Santa Barbara dining look after a makeover? Details are still being decided, but think fresh, bright and new, says O’Neill adding, “I feel the responsibility to treat this place with love and respect.

”The menu will change but not dramatically, O’Neill says, offering “a brighter, fresher vision of the historic flavors that have come through the room”; in other words, new, refined takes on the modern-American palette.

Sparkling Trilogy The 7,500-square-foot restaurant will offer something exciting — a martini bar, perhaps — in the current tasting room; an enlivened but still-casual experience in Intermezzo and a new bar and a livelier style in the dramatic Gold Room.

Eat with Your Eyes Diane Garmendia, who designed Elements, is leading the Wine Cask project. “We want this historic building to have a fun, new feel. The idea is relaxed glamour with casual sophistication.” 

The Gold Room’s hand-painted ceiling will inform the rest of the design, says, Garmendia. My job is to make “sophisticated and cool” tangible. From the moment you enter, the lighting, colors, textures and music prepare you for the culinary experience you’re about to enjoy.”

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J. Wilkes Tasting Room

35 STATE STRRET
Santa Barbara
805.318.6680
JWILKES.COM

Located at the Hotel Californian, the new J. Wilkes tasting room is a welcoming place to sip the label’s acclaimed wines while enjoying a fresh experience that complements the youthful spirit of the neighborhood. The modern-meets-industrial interior design creates a chic, relaxed vibe - perfect for mingling and hanging out - with a bar, a lounge area with fireplace, board games and great music. 

A massive mural of J. Wilkes’s French Camp Vineyard in the Paso Robles Highlands spans an entire wall, providing tasters with a sense of where some of the grapes are grown. 

J. Wilkes offers high-quality Central Coast wines made by industry-leading winemaker Wes Hagan, including pinot blanc, chardonnay, viognier, pinot noir, zinfandel, lagrein, Kent’s red blend, and two cabernet sauvignons, including one that is bourbon-barrel aged. To elevate the tasting experience, cheese and charcuterie boards using quality local ingredients are available for purchase. Visitors can also savor food and wine on the outdoor patio while taking in the vibrant sights and sounds of State Street.

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Folded Hills Tasting Room

1294 COAST VILLAGE ROAD
MONTECITO
805.694.8086
FOLDEDHILLS.COM

Given the amount of wine tasting available around Santa Barbara, it’s a little surprising that Folded Hills, which opened at the corner of Coast Village Road and Olive Mill Road last April, is the first ever - and still the only - tasting room in Montecito.

The cozy, comfortable, welcoming space has since become a magnet for locals, who stop in after work, after the beach, before a movie or while waiting for a table at a local restaurant, and for visitors, especially those staying at the Montecito Inn across the street, or the nearby Biltmore, Miramar or San Ysidro Ranch hotels.

In their unpretentious, pet-friendly setting, proprietors Kim and Andy Busch - of the St. Louis brewing family - offer estate-grown wines from their cool-weather vineyards up the coast, the southernmost plantings in the Santa Ynez Valley. Knowledgeable staff pour the family’s boutique wines, which include a collection of six fresh, light “heritage” Rhône varietals (white, rosé and red; each with a multi-generational family name); several reserve wines, including a few Syrah varietals and an estate Grenache; plus a quickly sold-out “Lilly” sparkling wine. 

Winemaker Angela Osborne, whom Kim refers to as “the guru of grenache” (she has dedicated her winemaking life to the grape), makes French-style wines that have a light touch and are true expressions of the local terroir. The grapes are crushed by foot, and the wines are made with exactly none of the 76 commercial additives that a bottle of wine may legally contain. And while sulfites may be legally present at levels up to 356 parts per million (ppm), no Folded Hills wine has more than 18 ppm, and most are from 5 to 12 ppm.

They also make a Beaujolais-style carbonic (whole-cluster) wine, but with a difference. In France, the grapes are picked in August and then heavily manipulated to be made into pourable wines in time for the November Beaujolais release. The Busches eschew additives, waiting until November and then another full year, before releasing their smooth, light, lovely Beaujolais equivalent. 

“Here at the tasting room, we’ve brought a bit of the ranch to Montecito to introduce it and the Folded Hills brand, knowing that people who pop in here might not otherwise find their way to the winery,” says Kim, even though it is just a forty-minute drive away just off the 101. “So, they come in here and maybe buy some wine or get more interested and then find their way to the estate tasting room at the winery.”

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Finney's

35 STATE STREET
SANTA BARBARA
805.845.3100
FINNEYSCRAFTHOUSE.COM

A Tavern for this Time: Don’t let the walls made of reclaimed 19-century New England brick, the ceiling of resurrected Wyoming snow fence, or the gleaming copper bar fool you. Finney’s is a modern tavern built for good times. 18 surprising sharable appetizers, plus pizzas, sandwiches, salads and tacos. Burgers are mixed chuck, brisket and hanger steak sizzled on a flat top. “It gives a nice crisp outside and keeps the juices in,” says owner Greg Finefrock. Vegan alert: The increasingly famous Impossible Burger is sold here!

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Renaud's Patisserie and Bistro

1187 COAST VILLAGE ROAD
MONTECITO
805.324.4200
RENAUDSBAKERY.COM

In all his years as a chef, French-born patîssier Renaud Gonthier has never lost sight of what brings him joy: they include a colorful salad that stands tall on the plate but doesn’t overflow, a delicate rolled  (not folded) omelet, a golden-crusted croissant, the idiom of French baking for which he’s locally famous.

Now he has brought that sensibility to a new location in Montecito. The space reflects a traditional bistro design with a gleaming, modern display case for his desserts and other treats. This Renaud’s is open for breakfast and lunch like the others, but also for dinner, and Gonthier is having fun with the familiar here. 

He gives his croissant a savory turn as a pressed French Cubano sandwich with smoked ham, Gruyere cheese and cornichons. He makes a croque monsieur on a large slice of bread, cuts it into squares and serves it as snack fare at the beer-and-wine bar. He uses pâte à choux, the light éclair dough, to make Parisian gnocchi. He makes croquettes “because they’re fun and I like them.” There’s even a hangar steak cooked Sous-vide to perfection and then quickly seared on the grill. 

Of course, the newest Renaud’s has all the usual pastries, macarons, cakes, pies, tartlets, cookies and other divine treats that have made Renaud’s everyone’s go-to for an authentic taste of Paris. 

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D'Angelo Bakery

25 WEST GUTIERREZ STREET
SANTA BARBARA
805.962.5466
DANGELOBAKERY.COM

In March, D’Angelo upgraded its “lab,” replacing the 35-year-old baking oven with a new state-of-the-art model. Perfectly sealed with stable temperature and proper steam distribution, says General Manager Alex Natrielli, “It’s a fact: the [already great] bread will be better.”

Like breakfast, the varied lunch menu is served from 7am until 2 pm daily. It includes homemade soups, hot and cold sandwiches (like Parisian ham with gruyère), salads and sides.

D’Angelo serves proprietor Gene Montesano’s signature coffee. Rich and strong, it makes the perfect espresso, macchiato, cappuccino or latté, with your own favorite milk, whether soy, oat, almond, two percent or regular.

Don’t forget the pastries, from a classic almond, chocolate, or ham-and-cheese croissant to fantastic cinnamon buns, turnovers, fruit tartlets, muffins and scones.


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Bluewater Grill

15 EAST CABRILLO BLVD.
SANTA BARBARA
805.845.5121
BLUEWATERGRILL.COM

Bluewater Grill is the newest addition to Santa Barbara’s sustainable-fresh-seafood dining scene, and co-founders Richard Staunton and Jimmy Ulcickas are serious about their mission. Staunton works local waters in his fishing boat, the Pilikia, and the restaurant occupies the old lighthouse building that formerly housed legendary Castagnola’s Fish House, which also featured fresh fish caught by their fleet. Bluewater’s seafood is sustainably caught and managed, and the fish-origins chart will tell you exactly where it came from. As for vegetables and produce, think local, seasonal and farmers market. Chef Chanel Ducharme’s kitchen stocks a full raw bar with super-fresh oysters and local sea urchin (uni), whole oven-roasted fish, seasonally available halibut and white seabass; swordfish caught individually from the Pilikia, and a rotating collection of six seasonal specialties including bouillabaisse, seafood paella and New England clambake. At the inspiring and educational Second Tuesday Tastings, Ducharme pairs seasonal seafood with sake, beer or a local wine - the list is a deep dive into the grand cache of great Central Coast seafood accompaniments. It’s all served in the historic building at the foot of State Street, now a beautiful, airy, two-level restaurant with an upstairs bar and outdoor patio that serves up some of Santa Barbara’s best ocean views all day long. 

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Santo Mezcal

119 STATE STREET
SANTA BARBARA
805.883.3593
SANTOMEZCALSB.COM

Santo Mezcal brings a welcome infusion of first-rate, authentic regional Mexican food to lower State Street. Located next to the Indigo Hotel, on the edge of the Funk Zone, the newest addition to the Los Agaves family of restaurants is a bit more upscale than its siblings, with table service, a modern interior and a full bar fronting a wall of mezcals and tequilas. Santo Mezcal continues the family tradition of great food and friendly service and even shares some menu items, like the kids favorites taquitos and queso fundito. But while more-complex dishes can be challenging in the fast-paced Los Agaves kitchens, here no one minds waiting a couple of minutes while sharing appetizers or one of the signature ceviches with a beer or a house specialty drink in hand. The food is colorful and delicious, with an emphasis on seafood. Try the tacos with grilled octopus, hummus, avocado and pepper oil; the crab enchiladas; any of the moles, or shrimp with a mezcal cream sauce. Whole fish emerge from the oak-burning oven, and there are great deals on rib-eye steak, which is served several ways, including with a cheese-stuffed pasilla pepper, a crab enchilada and beans.

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Mesa Verde

1919 CLIFF DRIVE
SANTA BARBARA
805.963.4474
MESAVERDERESTAURANT.COM

Three years ago, Mesa Verde brought a vibrant new world of plant-based cuisine to Cliff Drive. Since then, the casual spot has become a locals’ favorite for delicious vegan food blending vibrant Mediterranean and Middle Eastern flavors. Chef de Cuisine Chris Rayman talks about the need to “build flavor” in vegan dishes, and build he does. Polenta fries come with smoked patty pan squash, white beans, and za’atar, a thyme-based Middle Eastern spice mix with toasted sesame and cumin. Caramelized fried Brussels sprouts team with pickled red onions, pumpkin seeds, fava bean puree, za’atar, sherry vinegar and tamari. Zucchini “pasta” comprises strips of the raw vegetable with warm heirloom tomatoes, oven-dried crimini mushrooms, fresh basil, and Rayman’s macadamia nut ricotta cheese and grated cashew parmesan, plus gluten-free breadcrumbs. Regulars love the cheeseboard  - two kinds of nut cheese with condiments such as blackberry-red wine jelly, pickled apples and mustard seeds, local honey, and tamari almonds. The uniquely delicious desserts include a superb baklava. One local forager calls whenever he has a haul of chanterelles, and Rayman turns them into a special, and every week, another local forager delivers a box of edible flowers that adorn a wide variety of dishes. This is food with a firm modern connection to flavor and to good old Mother Earth.

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Padaro Beach Grill

3765 SANTA CLAUS LANE
CARPINTERIA
805.566.9800
PADAROBEACHGRILL.COM

For years, the oceanfront Padaro Beach Grill has been the family-friendly spot to enjoy delicious, well-made burgers, sandwiches, salads, fish and chips, fish tacos, barbecued tri-tip and more in an unbeatable setting that defines the SoCal lifestyle. Come as you are, order at the counter from the super-reasonably priced menu, find a table on the grass under the palm trees - they all come with ocean, island and mountain views - and wait to be called. Service is fast, and while you enjoy a glass of wine, a mimosa or a draft beer, the kids can hit the big sand play area, then cool down with a smoothie, an ice-cream float or a milkshake made the old-fashioned way.
Recently, more tables and umbrellas were added, plus a pond, more tropical plants, a tiki bar that’s open on weekends and a raised brick fire-pit area that’s a prime sunset location. All the enhancements serve one purpose, says co-owner Will Ransone, “to encourage people to stay a little longer.”
With more than an acre of land, a couple of enormous grills, and a catering service, PBG easily handles all kinds of events, from birthday parties and rehearsal dinners to wedding receptions and corporate outings.

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