Villa Creek

Reserve Powered by

Villa Creek Review

With a firm nod to the rancho and mission cuisine of California's early Spanish settlers, chef Tom Fundero conjures distinctly modern magic with local and sustainable ingredients. The seasonal menu has included butternut-squash enchiladas and braised lamb shank with saffron risotto and classic beef bourgignon with parsnip and cauliflower purée, but you might also find duck breast with sweet-potato latkes. Central Coast wines dominate the list, with a smattering of Spanish and French selections. All brick and bare wood, the dining room can get loud when winemakers start passing their bottles from table to table, but it's always festive. For lighter appetites or wallets, the bar serves smaller plates—not to mention a killer margarita.