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The cuisine in Ventura and Santa Barbara is every bit as eclectic as it is in California's bigger cities; fresh seafood is a standout. A foodie renaissance has overtaken the entire region from Ventura to Paso Robles, spawning dozens of restaurants touting locavore cuisine made with fresh organic produce and meats. Dining attire on the Central Coast is generally casual, though slightly dressy casual wear is the custom at pricier restaurants.
Named for the Japanese women free divers who collected seafood for their villages, AMA (tucked in a courtyard at the Rosewood Miramar Resort) offers two fine-dining experiences—omakase at the 13-seat sushi bar (a two-hour feast—you must arrive promptly or risk missing a course or two) or prix-fixe (three or four courses total). You can combine meals with sake pairings for an additional fee; alternatively, the Japanese-inspired cocktails are especially popular.
A special-occasion destination and treat for multiple senses, Caruso’s combines exceptional views (perched on the sand at Rosewood Miramar Beach resort), sophisticated design (the ocean-inspired decor is as high-end as Santa Barbara gets), and romantic ambience (soft lighting, soft music) with Michelin-starred, Italian-California coastal cuisine. Options include three- and four-course prix-fixe menus (there’s a vegan one, too) and a chef’s tasting menu, which you can augment with wine pairings for an additional fee. The menu changes constantly, depending on the season and chef’s whims, but choices might include yellowtail crudo with tangerine and pickled kumquats; Santa Barbara sea urchin with tomato confit, yuzu butter, and caviar; hibachi grilled tenderloin with truffle bordelaise sauce; and, for dessert, tiramisu.
At cliff's edge 1,200 feet above the Pacific at the ultrachic Post Ranch Inn, Sierra Mar serves cutting-edge American cuisine made from mostly organic, seasonal ingredients, some from the on-site chef's garden. The four-course prix-fixe option always shines.
Tucked in a tiny space in the heart of Tin City, this Michelin-starred restaurant offers an intimate gastronomical experience nonpareil in SLO County—12 guests sit at a wooden counter that wraps around an open kitchen and dine on small plates, followed by a seasonal 12-course chef’s tasting menu (two seatings per night).
Owner-chef Laurent Grangien's handsome, welcoming French bistro occupies an 1890s brick building across from City Park. He focuses on traditional dishes such as duck confit, rack of lamb, and onion soup, but always prepares a few au courant daily specials as well.
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