Santa Barbara and the Central Coast Restaurants




Artisan Review

Innovative variations on traditional American comfort foods, well-chosen regional wines, and a sophisticated urban vibe have made this family-run American bistro such a hit with winemakers, locals, and tourists that it recently relocated to larger quarters. Chef Chris Kobayashi, a James Beard award nominee, uses local, organic, wild-caught ingredients to put a super-fresh spin on dishes such as wild boar tenderloin and pig cheek, which he serves with fennel risotto, and scallops with shrimp, mussels, clams, Spanish chorizo, and saffron. Save room for chef's home-style desserts: sundaes, puddings, cakes, cookies, and other sweet delights.

    Restaurant Details

  • Credit cards accepted.
Updated: 05-21-2013

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