Innovative chef Andy Brooks and his wife, Jayme—whose grandfather co-owned the famous Chi Chi supper club in Palm Springs in the 1960s—serve some of Ventura's finest meals in a slick, contemporary downtown dining room. The ever-changing menu centers on seasonal, mostly local, organic ingredients and might include limoncello-steamed mussels, cornmeal fried shrimp, or free-range chicken breast with sautéed collard greens and goat cheese–potato puree. Ask for
the romaine salad dressed in the legendary Chi Chi creamy garlic dressing. Live music, martinis, and margaritas attract a loyal following after 9 pm on weekends.