Cocktail Corner: Spring Delights at S.Y. Kitchen

Fennel & Raspberry Sour (fennel vodka, fresh raspberry, lemon, lime, simple syrup and dill) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.

Fennel & Raspberry Sour (fennel vodka, fresh raspberry, lemon, lime, simple syrup and dill) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.

A spirited toast to all things alcoholic! by Leslie Dinaberg 

S.Y. Kitchen Mixologist Alberto Battaglini takes his spring cocktail inspiration from local market produce, herbs and botanicals. He’s created three new seasonal cocktails to delight your senses.

The Fennel & Raspberry Sour—made with fennel vodka, fresh raspberry, lemon, lime, simple syrup and dill—has a nice balance of sweet and herbal flavors, as does the Pineapple & Basil Mojito—made with the Real Mccoy three year Private Barrel Rum, pineapple, basil, lime and sugar. Mescal is one of the hottest ingredients in cocktails right now, and Battaglini combines it with tequila, basil, jalapeño, cucumber and salt to create La Gritona, a handcrafted blend designed to pair perfectly with S.Y. Kitchen Executive Chef Luca Crestanelli‘s seasonally driven Italian cuisine.  

Pineapple & Basil Mojito (with the Real Mccoy 3 year private barrel rum, pineapple, basil, lime and sugar) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.

Pineapple & Basil Mojito (with the Real Mccoy 3 year private barrel rum, pineapple, basil, lime and sugar) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.

A native of Verona, Battaglini dreamed of a restaurant career when he was still in elementary school. Attending Scuola Alberghiera, he learned the fundamentals of cooking and food service, and soon learned that being a chef was not for him. He did, however, start his ardent love affair with spirits, which took him to Gatwick, London where he met his mentor in mixology, Ian Slater. Battaglini then further honed his mixology passion and skills in Spain and Mexico before meeting up with his old school friend Chef Crestanelli at Bar Toscana in Brentwood.

This spring, as one of the few finalists in the western division, Battaglini competes for the regional win for the United States Bartenders Guild which moves on to the national competition in June.

La Gritona (tequila, mescal, basil, jalapeño, cucumber and salt) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.

La Gritona (tequila, mescal, basil, jalapeño, cucumber and salt) is one of the new spring cocktails at S.Y. Kitchen. Photo by Elisabetta Antonacci.

Battaglini says, “The soul of mixology is found in all the old recipes that we twist with modern ingredients and tools, to play with tastes and to give every customer an extraordinary experience.”

Check them out at S.Y. Kitchen (1110 Faraday St., Santa Ynez), and let us know what you think.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie believes variety is the spice of life. Send your suggestions to Leslie@sbseasons.com.

Originally published in Santa Barbara Seasons on March 20, 2018.

Local Dish: Islands Restaurants Sails to Santa Barbara

Islands Hawaiian Burger, courtesy photo.

Islands Hawaiian Burger, courtesy photo.

Family-friendly and surf-inspired, the new Islands Fine Burgers & Drinks is a great fit for La Cumbre Plaza (3825 State St.). Probably best known for specialty burgers, fresh cut fries and tropical drinks, we tried Islands out recently and it didn’t disappoint.

The 4,900 square-foot restaurant (formerly occupied by Marmalade) features an open layout, beach-vibe décor, including surfboard-inspired booths, and a large outdoor patio area, equipped with heaters and a cozy communal fire table.

The expansive menu emphasizes burgers, including the classic Big Wave (your basic burger ingredients), the Hawaiian (topped with fresh grilled pineapple, teriyaki sauce and Swiss cheese), and the spicy Kilauea (a Jalapeño & black pepper crusted burger with pepper jack cheese, chipotle aioli, lettuce, tomato and Island Reds, which are fried onion strings), among others, along with tacos, bowls, fresh salads and fresh-cut Island Fries.

Islands Big Wave, courtesy photo.

Islands Big Wave, courtesy photo.

In the mood for something sweet? Don’t miss the Kona Pie, made with mocha almond fudge ice cream & cookie crust topped with chocolate fudge, whipped cream, roasted almonds and a cherry on top!

Islands Kona Pie, photo by Leslie Dinaberg.

Islands Kona Pie, photo by Leslie Dinaberg.

I can also vouch for the tropical drink selection. Mojitos, Mai Tai’s, Long Island Ice Tea’s, Margaritas, they’ve got it all, as well as locally sourced wine and beer. They have happy hour weekdays from 3-6:30 p.m., with discounted offers on sliders, nachos, beer, wine and cocktails, as well  an all-day happy hour in the bar area as part of March Madness basketball games, in addition to all-day happy hour for Women’s NCAA games for the Final Four (March 30 & April 1). 

Islands Mojito, photo by Leslie Dinaberg.

Islands Mojito, photo by Leslie Dinaberg.

“We’re incredibly proud to open our first restaurant in Santa Barbara, an iconic beach city that resonates with our own coastal culture and origins,” says Michael Smith, president of Islands Restaurants. “We look forward to being a part of this close knit community and offering a spot for visitors to grab great food and drinks with family and friends.”

It’s right in our neighborhood. Perhaps we’ll see you there.

Islands Taco and Onion Rings, photo by Leslie Dinaberg.

Islands Taco and Onion Rings, photo by Leslie Dinaberg.

Photo courtesy Islands.

Photo courtesy Islands.

Islands Cheddar Fries, courtesy photo.

Islands Cheddar Fries, courtesy photo.

Islands Hula Burger with Island Reds, photo by Leslie Dinaberg.

Islands Hula Burger with Island Reds, photo by Leslie Dinaberg.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on March 22, 2018.

Cocktail Corner: Spyglass Bistro & Bar

Courtesy Spyglass Bistro & Bar.

Courtesy Spyglass Bistro & Bar.

A spirited toast to all things alcoholic! by Leslie Dinaberg 

It’s always fun to find great cocktail spots in unexpected places and Spyglass Bistro & Bar definitely fits the bill.  This modern rooftop bistro bar offers lunch, craft cocktails and small bites, with a breathtaking panoramic view of Goleta, Santa Barbara and the Santa Ynez Mountains.

Surprisingly, this unexpectedly hip gem sits atop the new Hilton Garden Inn, right in the heart of Costco, Best Buy, Home Depot, etc.

Spyglass Bistro & Bar cocktail. Photo by Leslie Dinaberg.

The Spyglass Martini at Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Featuring creative shared plates from Executive Chef Michael Blackwell (formerly of the Stonehouse at San Ysidro Ranch and Montecito Country Club) to be enjoyed in cozy fireplace groupings under the stars, this is a lovely spot to enjoy right now and even lovelier once it gets a little warmer.

The cocktail menu includes the Spyglass Martini, made with absolut elyx—a premium, copper crafted vodka—and goat cheese stuffed castelvetrano olives (yum!), and it comes it a very cool copper martini glass, something I’ve never seen before. Like a Moscow Mule, the cool cup is part of the fun of this drink, and it doesn’t disappoint!

Spyglass Bistro & Bar cocktail. Photo by Leslie Dinaberg.

Pinas Y Pinas cocktail at Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Local favorite Cutler’s Vodka is featured on the cocktail menu and in the High Solstice, made with Cutler’s Vodka  and pedro ximenez sherry, briottet peche de vigne, lemon and angostura bitters. I also liked the Jalisco Sunshine, made with olmeca altos tequila plata, grapefruit, line, agave and cilantro; the Whiskey Blues, made with Redemption rye, lemon, blueberry, honey and laphroaig spritz; and something called the Passion Flower, with cyrano armagnac, st. germain, lime, passionfruit, agave and pico sea salt.

Spyglass has a daily happy hour from 4-6 p.m. which includes $2 off specialty cocktails and beers, as well as discount “samplers” which are $15 and include wine or a cocktail and your choice of sliders, fish tacos or pork wing confit (which is delicious).

The view of Spyglass Bar & Bistro, photo by Dan Levin.

The view from Spyglass Bar & Bistro, photo by Dan Levin.

The restaurant is located at 6878 Hollister Ave., on the rooftop of the Hilton Garden Inn in Goleta. Live music is often scheduled on weekends. Check their Facebook Page for updates. For example, coming up soon they have a fun St. Patrick’s Day party scheduled from 2-10 p.m. on March 17. 

Spyglass Bistro & Bar cocktail. Photo by Leslie Dinaberg.

Spyglass Bistro & Bar Jaliscso Sunshine cocktail. Photo by Leslie Dinaberg.

We’ll be back soon, and hope to see you there. Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Courtesy Spyglass Bistro & Bar.

Courtesy Spyglass Bistro & Bar.

Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

 

Spyglass Bistro & Bar cocktail. Photo by Leslie Dinaberg.

Spyglass Bistro & Bar Whiskey Blues cocktail. Photo by Leslie Dinaberg.

 

Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Spyglass Bistro & Bar. Photo by Leslie Dinaberg.

Originally published in Santa Barbara Seasons on March 9, 2018.

Local Dish: Bibi Ji

Bibi Ji interior, photo by Collin Dewell.

Bibi Ji interior, photo by Collin Dewell.

By Leslie Dinaberg

An innovative take on Indian food paired with locally made wines and locally sourced seafood with Australian influences all adds up to what is easily one of the most exciting new restaurants to hit downtown Santa Barbara in a long, long time!  

Bibi Ji, the new restaurant from James Beard Award-winning sommelier Rajat Parr (who also makes his own wine labels—Domaine de la Cote and Sandhi—nearby in Lompoc) and acclaimed Chef Jessi Singh (who’s been lauded for his inventive “unauthentic” Indian cooking at the popular Babu Ji restaurants in San Francisco, Manhattan and Melbourne) opened this month at 734 State St., a beautiful location across from Paseo Nuevo with an outdoor courtyard overlooking De La Guerra Plaza.

Bibi Ji Coconut Curry with Shrimp, courtesy photo.

Bibi Ji Coconut Curry with Shrimp, courtesy photo.

The name Bibi Ji—an Indian term of endearment for women in the family—pays tribute to the formative women in both Singh and Parr’s lives who cultivated their love for food and hospitality. 

Drawing from his Australian and Indian roots, Chef Singh (who now lives in Santa Barbara) has created a menu featuring his self-proclaimed “unauthentic take” on many traditional American seafood dishes, with a strong focus on using local Santa Barbara purveyors. With the Santa Barbara Farmers Market just steps away, Singh is excited to change his menu regularly depending on what’s available in the market that week.

Currently on the menu are SB UNI Biryani, made with local sea urchin and fried rice—a dish so beautiful plated it looks like a mythical sea creature; Local Oysters with green mango pickle butter (from famed Santa Barbara fish monger Stephanie Mutz); delicious Hope Ranch Black Mussels in a curry broth; and melt-in-your-mouth Aussie Lamb Chops with mint and dill raita and apricot chutney.

Bibi Ji interior, photo by Collin Dewell.

Bibi Ji interior, photo by Collin Dewell.

We also enjoyed a zesty array of “unauthentic curries,” such as Beef Korma with beef short rib, curry leaves, cashew and hearty shiitake mushrooms; Unauthentic CTM, Chef Singh’s delicious riff on chicken tikka masala; Coconut Curry with turmeric and mustard seeds and pink shrimp, a dish I’m still dreaming about, even though I normally am not a coconut lover; Chana Masala, with chickpea, dry pomegranate and green mango powder; Punjabi Kadhi, with fenugreek and turmeric yogurt curry; and Bibi Ji Daal, with ginger, garlic and tomatoes.

Bibi Ji's SB UNI Biryani, courtesy photo.

Bibi Ji’s SB UNI Biryani, courtesy photo.

Favorite dishes from Singh’s Babu Ji restaurants in New York and San Francisco are also on the menu, like Mr. Tso’s Cauliflower, Indo-Chinese style cauliflower in a tomato & chili sauce, and Gol Gappa, delicious tangy crispy stuffed shells.

The Chef’s Tasting Menu—offering a variety of favorite appetizers, curries, naan, rice and dessert for $50 per person—is an excellent way to savor a variety of these exciting flavors without having to make a lot of decisions.

Crudo from Bibi Ji, courtesy photo.

Crudo from Bibi Ji, courtesy photo.

In addition to a “serve yourself” assortment of beers which made my husband’s heart sing, Bibi Ji’s carefully curated wine offerings are designed to complement the playful menu. The wines focus on highlighting organic, biodynamic and natural wines from artisanal producers in Europe, Australia and Santa Barbara. At the moment, producers include Gonon, Jean Michel Stephane, Allemand, Metras, Laporte and Richard Leroy, with varietals ranging from Gamay and Syrah to Riesling and Chenin Blanc, which pair well with the spices in many of the dishes.

Nearly all of the wines at the restaurant will also be available at Bibi Ji’s bottle shop, which is located inside the restaurant and offers an esoteric collection of more than 100 bottles.

Bibi Ji patio, photo by Collin Dewell.

Bibi Ji patio, photo by Collin Dewell.

The inviting interior, designed by Chef Singh, features a 40-seat dining room with exposed brick, high ceilings adorned with hanging golden chandeliers and a skylight that brings natural light into the space. A brown leather banquette spans along one side of the restaurant, and on the other side is the 15-seat bar. Pops of color come from red-cushioned dining chairs and bar stools, as well as from the vibrant Indian artwork that decorates the walls. Empty wine bottles, sourced from Parr’s personal collection, are showcased throughout the restaurant.

Bibi Ji is open daily from 11 a.m. to 10 p.m. For more information, visit bibijisb.com or call 805/560-6845.

Originally published in Santa Barbara Seasons on March 2, 2018.

Local Lowdown: Santa Barbara Restaurant Week

Experience the most exciting flavors in town at the first annual Santa Barbara Restaurant Week, taking place February 23–March 4.

With an abundant number of restaurants to choose from in Santa Barbara, the possibilities for exceptional dining experiences are endless, with everything available from prime steak to fresh local seafood, from classic American fare to internationally inspired cuisine.

Participating restaurants will offer special discounted rates ($25–$45) for a prix fixe three-course menu, and local wineries and hotels are also getting in on the fun.

“We are so excited to be launching the first annual Santa Barbara Restaurant Week, which is long overdue with all the culinary talent at our fingertips,” says Leslee Garafalo, owner of Santa Barbara Uncorked, LLC, who is one of the organizers. “This is an opportunity for our restaurant community to come together and showcase their establishments by offering an accessible dining experience for both Santa Barbara and surrounding communities.”

Leslie Dinaberg

Local Dish: Santa Ynez Valley Restaurant Week

Santa Ynez Valley Restaurant Week returns Jan. 21-27 to showcase wine country restaurants at once-a-year prices.  Back for the eighth consecutive year, Restaurant Week features three-course meals prepared by the Valley’s most creative chefs for just $20.18 Foodies can savor a rare value to celebrate the food and wine pairings that have made this region a gem in California Wine Country.

Representing each of the Santa Ynez Valley’s six distinct communities, 26 restaurants—ranging from the region’s emerging establishments to long-time favorites—will participate in Restaurant Week this year. The list includes a Puerto Rican-inspired menu at Industrial Eats in Buellton, which is donating 100% of the proceeds to hurricane relief efforts in Puerto Rico.

This year’s list of participating restaurants includes:

RESTAURANTS
Ballard

The Ballard Inn & Gathering Table, 2436 Baseline Ave., 800/638-2466

Buellton

 

Bottlest Winery Bar & Bistro, Bottle Branding photo.

Bottlest Winery Bar & Bistro, Bottle Branding photo.

Bottlest Winery Bar & Bistro, 35 Industrial Way, 805/686-4742

Figueroa Mountain Brewing Co.,45 Industrial Way, 805/694-2252

Firestone Walker Brewing Co., 620 McMurray Rd., 805/697-4777

Hitching Post II, 406 E. Hwy 246, 805/688-0676

Industrial Eats, 181 Industrial Way, 805/688-8807

Los Alamos

Bob’s Well Bread Bakery, 550 Bell St., 805/344-3000

Plenty on Bell, 508 Bell St., 805/344-3020

Valle Fresh, 380 Bell St., 805/865-2282

The Bear and Star, photo by Grey Crawford.

The Bear and Star, photo by Grey Crawford.

Los Olivos

The Bear and Star, 2860 Grand Ave., 805/6861359

Los Olivos Wine Merchant & Café, 2879 Grand Ave., 805/688-7265

The romantic S.Y. Kitchen Firepit at Night , Photo by Rocco Ceselin.

The romantic S.Y. Kitchen Firepit at Night , Photo by Rocco Ceselin.

Santa Ynez

The Lucky Hen Larder, 1095 Meadowvale Rd., 805/691-9448

S.Y. Kitchen, 1110 Faraday St., 805/691-9794

The Vineyard House, 3631 Sagunto St., 805/688-2886

Trattoria Grappolo, 3687 Sagunto St., 805/688-6899

Solvang

Cecco Ristorante, 475 1st St., 805/688-8880

First & Oak, 409 1st St., 805/688-1703

Fresco Valley Café, 442 Atterdag Rd., 805/688-8857

Leonardo’s Ristorante, 632 Alamo Pintado Rd., 805/686-0846

Mad & Vin at The Landsby, 1576 Mission Dr., 805/688-3121

Petros Kafe, 487 Atterdag Rd., 805/686-5455

Root 246, 420 Alisal Rd., 805/686-8681

Santa Ynez Café, 606 Alamo Pintado Rd. #1, Solvang, 805/688-3543

Solvang Brewing Co., 1547 Mission Dr., 805/688-2337

Succulent Café Wine Charcuterie, 1555 Mission Dr., 805/691-9444

The Ridge, 1618 Copenhagen Dr., 805/325-9820

For the latest updates on Santa Ynez Valley Restaurant Week, including menus and dining hours, visit www.DineSYV.com.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on January 20, 2018.

Local Dish: The Bear and Star Chef’s Table

Guest Chef Vartan Abgaryan of critically acclaimed restaurant 71 Above in Los Angeles (left) joins the Bear and Star Chef John Cox on Tuesday, January 16 for a special Chef's Table dinner. Courtesy photos.

Guest Chef Vartan Abgaryan of critically acclaimed restaurant 71 Above in Los Angeles (left) joins the Bear and Star Chef John Cox on Tuesday, January 16 for a special Chef’s Table dinner. Courtesy photos.

The Bear and Star‘s next installment in their popular Chef’s Table Dinner series features Guest Chef Vartan Abgaryan of critically acclaimed restaurant 71 Above in downtown Los Angeles and takes place on Tuesday, January 16, with two seatings at 6:30 and 7:30 p.m.

Dinner begins with an Amuse – Oyster with Uni, Caviar, Tarragon, Champagne and Parsnip Crème Brûlée; followed by a First of Beet with Tofu, Huckleberry and Black Walnut; then a Second of Sturgeon with Soy Pearls, Black Garlic, Crispy Skin and Finger Lime; Third course of Lasagna with Porcini, Pistachio and White Truffle; Fourth of Turbo with Potato, Leek, Vin Jaune, Meyer Lemon and Smoked Clams; followed by a Fifth of Oxtail with Bone Marrow, Horseradish and Red Sorrel. To finish for a Sixth and final course, guests will enjoy Chocolate with Coffee, Caramel and Pecan. Wine pairings are available for the dinner by The Bear and Star’s General Manager Robert Williams.

The Bear and Star’s Chef Room, photo by Kodiak Greenwood.

The Bear and Star’s Chef Room, photo by Kodiak Greenwood.

Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell wrote, “Abgaryan’s food is composed above all else—the chef focuses as much on visual beauty as on taste.”

In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower. At 950 feet above ground level, 71Above is the highest restaurant west of the Mississippi. Offering elevated modern American cuisine, 71Above boasts breathtaking ocean views from Malibu to Laguna Hills, along with spectacular views of the Los Angeles basin and the surrounding mountain ranges. In addition to the magnificent views, 71Above was designed to provide a number of varying dining experiences. Guests may choose to dine within the buzz of the bar or in our adjacent lively main dining room. The Chef’s tables offer views of the open kitchen and transition into a semi-private dining area, offering a quieter and more intimate dining environment.

For reservations, call 805/686-1359 to prepay by credit card or visit Eventbrite for tickets.

Mark your calendars for upcoming guest chef collaborations:

February 25—Chef Neal Fraser, Redbird, Los Angeles

March 21—Chef Josiah Citrin, Melisse, Santa Monica

The Bear and Star is located at 2860 Grand Ave., Los Olivos.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on January 9, 2018.

A Day Away: The Charms
 of Carmel

California Market

The glorious view from California Market at Pacific’s Edge at Hyatt Carmel Highlands. Courtesy photo.

The peaceful s
eas
ide charms
 of Carmel are an eas
y four-hour drive from Santa Barbara.

Where to Stay

Vendange Carmel Inn & Suites (24815 Carpenter St., Carmel, 831/624-6400, vendangecarmel.com) is
 a charming wine-themed inn with the homey vibe of a bed & breakfas
t. Jus
t minutes
 away from res
taurants
, s
hops
, galleries
 and tas
ting rooms
, this
 boutique inn’s
 intimate gardens
 offer a lovely s
etting to enjoy a glas
s
 of wine or a cozy cup of tea. We stayed in the delightful Twisted Roots room. Other partnered wineries
 and themed rooms
 include: Blair Estate Wines, Cima Collina WineryDawn’s Dream WineryGalante VineyardsHolman Ranch WinesJoullian Vineyards, J. Lohr Vineyards & WinesManzoni CellarsMcIntyre VineyardsTudor Wines and Ventana Vineyards.

Nes
tled upon a s
cenic clifftop overlooking the s
tunning Big Sur coas
t and celebrating its
 100th annivers
ary in 2017, Hyatt Carmel Highlands (120 Highlands
 Dr., Carmel, 831/620-1234) offers
 spectacular views
 in an amazing s
etting. The legendary inn’s
 impeccable s
ervice was
 evident from the moment we arrived and were greeted with flutes
 of Pros
ecco to the umbrellas
 that magically appeared when raindrops
 s
tarted to threaten our departure. The gorgeous
 s
liding glas
s
 door views
 and wood-burning fireplace in our room made it hard to leave this
 relaxing, romantic getaway.

Where to Eat

At Whaling Station (763 Wave St., Monterey, 831/373-3778) in nearby Monterey, an old-s
chool s
teakhous
e with on-s
ite dry-age room, diners
 choos
e their own prime cuts
 of beef. As
 you s
elect your USDA Prime cut of aged beef from a s
ilver tray, then watch them s
lice Prime Rib from an antique s
ilver carving trolley, it’s
 eas
y to s
ee why Whaling Station has
 been voted the county’s
 #1 s
teakhous
e for 40 years
 in a row.

California Market at Pacific’s Edge at Hyatt Carmel Highlands
 (120 Highlands
 Dr., Carmel, 831/622-5450) has
 a newly remodeled 1,200-square-foot deck, featuring louvered roof and glas
s
-panel walls
 with dramatic views
 of the Pacific Ocean and the Big Sur coas
t. The food is
 jus
t as
 impres
s
ive as
 the views
, and the extens
ive menu features
 the wares
 of local producers
 s
uch as
 Bellwether Farms
 Creamery in Sonoma, Swank Farms
 in Hollis
ter and Monterey Abalone Company in Monterey.

Twisted Roots Winery

Twisted Roots Winery in Carmel Valley offers a lovely tasting room in an art gallery setting.

Things to Do

Wine tasting in Carmel Valley is
 a great way to s
pend an afternoon, with 24 wineries
 and tas
ting rooms
 to choos
e from. Be s
ure to s
top and s
ay hello to Jos
h & Julie Ruiz of Twisted Roots Winery & Vineyard (located in Lyons
Head Art Gallery, 12 Del Fino Pl., Carmel Valley, 831/594-8282), whos
e warm hos
pitality at this
 family-owned tas
ting room is
 jus
t as
 delicious
 as
 their old-vine wines
. We als
o enjoyed s
ipping on the patio at Joyce Vineyards Tasting Room (1 E. Carmel Valley Rd., Carmel Valley, 831/659-2885). Golfers
 love Pebble Beach, and the famous
 17-Mile Drive is
 a s
cenic treat. Big Sur and Monterey Bay Aquarium are jus
t a s
hort drive away as
 well, offering more than enough entertainment for the entire family.

Leslie Dinaberg

This story was originally published in the Winter 2017-18 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Seasonal Spirits at the Good Bar

The Good Bar's "Pick Me Up Jalisco," courtesy photo.

The Good Bar’s “Pick Me Up Jalisco,” courtesy photo.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

One of the best local places to hang out is the Good Bar, an intimate lounge in Goleta’s Goodland Hotel (5650 Calle Real) with cozy couches and chairs, a billiards table and backgammon boards.

Try one their new seasonal cocktails, like the Pick Me Up Jalisco (pictured above), which features Herradura Reposado Tequila, St. George Nola coffee liqueur, orgeat, cinnamon syrup and cold brew coffee topped with fresh whipped cream. Yum! 

Tequila not your cup of tea? Try Parkyour Car Don’t Drive, with Aviation Overproof Gin, St. George spiced pear liqueur and dolin blanc Vermouth, or the Copper Nail, made with Dewars Scotch, Grand Poppy Bitter Liqueur, Falernum (a sweet syrup used in Caribbean and tropical drinks) and plum bitters.

Happy Hour is Mon.-Fri. from 4-6 p.m. and Trivia Night Wednesdays start at 7 p.m. Check out this cool place and let us know what you think.

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons on December 29, 2017.

Cocktail Corner: Toasting the New Year

Local favorite band King Bee performs at Dargan's on New Year's Eve, courtesy photo.

Local favorite band King Bee performs at Dargan’s on New Year’s Eve, courtesy photo.

A spirited toast to the New Year!  By Leslie Dinaberg

There’s no shortage of great ways to ring in the New Year in Santa Barbara County! Here are a few options to start 2018 off in style:

King Bee at Dargan’s, courtesy photo.

King Bee Dance Party at Dargan’s

One of my favorite local bands, King Bee, performs a rare New Year’s Eve at Dargan’s. They’ll have a full menu available, including a champagne toast and a filet and shrimp special, as well as loads of dancing and loads of fun! This is a ticket-only event ($10), with limited dinner seating.

Dargan’s is located at 18. E. Ortega St. in downtown Santa Barbara. For more information, click here.

The Bear and Star, photo by Grey Crawford.

The Bear and Star, photo by Grey Crawford.

The Bear and Star’s Jazzy Celebration

The Bear and Star, Los Olivos’ hot new restaurant, which has been quickly embraced by food lovers for Chef John Cox‘s inspired, refined ranch cuisine, celebrates New Year’s Eve with a lively jazz quartet reminiscent of bygone days and a five-course menu.

Begin the evening with a flute of complimentary Fesstivity Rosé Sparkling Wine and Sunny Side Quail Egg, Black River Caviar and Tater Tot; followed by a Spicy Winter Greens with Smoked Lamb Bacon, Caramelized Apple and Pomegranate Vinaigrette; then a course of Shrimp & Grits with Santa Barbara Spot Prawn and Stone Ground Grits. The main course is a Petite Wagyu Filet with Cast Iron Sunchoke Hash, Brussels Sprouts and Bone Marrow Bordelaise. Top off the evening with Dark Chocolate Ganache Cake with Fuyu Persimmon and Speculose. Pricing for the prix-fix New Year’s Eve Dinner is $95 per person, with optional pairings by General Manager and Sommelier Robert Williams offered at $50 per guest.

For reservations, call The Bear and Star (2860 Grand Ave., Los Olivos) at 805/688-7788 or visit OpenTable.com

Outpost at the Goodland, courtesy photo.

Outpost at the Goodland, courtesy photo.

New Year’s Eve 1920s Countdown Party at the Goodland

Party like its 1920 at Goleta’s Goodland and Outpost restaurant’s 1920s inspired countdown party! Wear your best flapper dress or pinstripe suit  and get into the speakeasy spirit. General admission tickets are $10, which gets you access to Goodbar and a champagne toast at midnight. VIP tickets are $20, which includes access to Goodbar and an exclusive speakeasy with a specialty welcome cocktail, passed appetizers specially a live jazz band and DJ, and a champagne toast at midnight.

The Goodland is located at 5650 Calle Real, Goleta. For tickets, go to https://nightout.com/events/new-years-eve-countdown-party/tickets.

DJ Darla Bea, courtesy photo.

DJ Darla Bea will spin into the wee hours on the rooftop at the Canary, courtesy photo.

Get Glitzed & Glammed Then Get Down at Finch & Fork and the Canary this New Year’s Eve

Kick off the New Year in style with dinner at Finch & Fork, where Executive Chef James Siao prepares a tasteful a la carte menu with specials set to festive décor and served with a champagne toast. Guests can also ring in the New Year by taking part in Finch & Fork’s New Year’s Eve tradition, where from 11 p.m.-midnight they’ll be serving complimentary passed bites and offering a midnight toast. Reservations: 805/879-9100

After dinner, head to the Canary’s rooftop for spectacular views and, starting at 9 p.m., the Canary’s Glitz, Glam & Get Down rooftop celebration, which includes a welcome cocktail, midnight toast and sweet bites from Finch & Fork. DJ Darla Bea will be spinning and setting the tone for the New Year! Tickets to the Glitz, Glam & Get Down party at Canary are $110, and can be purchased at NightOut.com.

 The Canary and Finch & Fork are located in downtown Santa Barbara at 31 West Carrillo St. Call 805/879-9100 for reservations.

Champagne, courtesy S.Y. Kitchen.

Champagne, courtesy S.Y. Kitchen.

Ring in the New Year at S.Y. Kitchen in Santa Ynez 

In dedication to the rich provisions found in the Central Coast, Chef Luca Crestanelli and his brother, Sous Chef Francesco, have planned a bountiful and elegant dinner to celebrate New Year’s Eve. 

In addition to S.Y. Kitchen’s dinner menu, start the evening off with a platter of freshly-shucked Kumamoto Oysters with Mignonette; or a Dungeness Crab Salad with Frisée, Mushroom, Green Apple and Pomegranate. For the Pasta course, try Francesco’s hand-made Sweet Potato Gnocchi with Oxtail Ragout and Pecorino Romano. Main courses include fresh Wood-Fired Roasted Orata with Saffron-Braised Fennel, Tomato Confit and Roasted Castelvetrano Olives; and a tender Wood-Oven Grilled Delmonico Steak with Porcini Mushrooms, Polenta and Black Truffles. Finish the evening with an extraordinary Italian Tortino al Cioccolato crafted by Francesco Crestanelli.

Optional wine suggestions by Sommelier Bingo Wathen are also available by the glass or bottle, featuring Contadi Castaldi Franciacorta Brut; Araldica Barbaresco 2014; and Ronco del Gelso Pinot Grigio 2015. The holiday menu items are offered à la carte and are meant to be enjoyed alongside other seasonal offerings and signature dishes from S.Y. Kitchen’s dinner menu.

S.Y. Kitchen is located at 1110 Faraday St. in Santa Ynez.  For reservations, call 805/691-9794. 

Chumash Casino Resort New Year’s Eve Dance Party featuring The Boogie Knights and The Spazmatics

Fill your New Year’s Eve with flashbacks from the 1970s and ’80s as you dance the night—and the year—away at the Chumash Casino.

The party kicks off at 9 p.m. in the Samala Showroom and is free for all Club Indulge members. The Boogie Knights were originally formed in 1992 as a Halloween gag in Los Angeles. Almost overnight, the group took the live music scene by storm. Complete with choreography, polyester, afros and bell bottoms, The Boogie Knights have been proclaimed “The greatest disco revival show in the world.” You can expect to hear covers from Disco sensations such as Heatwave, K.C. and the Sunshine Band, The Bee Gees, Kool and the Gang, the Village People, Rick James and Earth, Wind and Fire.

When The Spazmatics take the stage, you’ll find yourself feeling right back in the 1980s. Complete with skinny ties, brylcreem hair, and horn-rimmed glasses, The Spazmatics deliver the ultimate new wave ‘80s show. The band specializes in music from favorites such as Duran Duran, Men at Work, The Knack, Thomas Dolby, Men Without Hats and Devo.

The Chumash Casino is located  at 3400 Hwy. 246 in Santa Ynez, Tickets for all events are available at the Chumash Casino Resort’s Club Indulge or online at www.chumashcasino.com. 

For even more New Year’s Eve celebration ideas, Visit Santa Barbara has compiled a great list. Go here to to get the scoop!

Cheers! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons on December 22, 2017.