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 grilled fish with quinoa pilaf, braised pork belly with sweet-potato hash, mussels steamed in coconut milk, and seared chicken with whipped potatoes and preserved-lemon sauce. 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 potent margaritas.
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