Villa Creek

Reserve Powered by

Villa Creek Review

With a firm nod to the Rancho and Mission cuisine of California's early settlers, chef Tom Fundero conjures distinctly modern magic with local, organic ingredients. The seasonal menu has included butternut-squash enchiladas, braised lamb shank with pumpkin risotto, fennel-crusted salmon, and duck breast with sweet-potato latkes. Central Coast selections dominate the wine list. All brick and bare wood, the dining room can get loud, but the atmosphere is always festive. For lighter appetites or wallets, the bar serves smaller plates—and killer margaritas.