Angel Oak at the Bacara

The bar at Bacara Resort & Spa's new fine dining restaurant, Angel Oak, courtesy photo.

The bar at Bacara Resort & Spa’s new fine dining restaurant, Angel Oak, courtesy photo.

Angel Oak, which recently opened at Bacara Resort & Spa, is a heavenly new addition to the local fine dining scene.

First of all, the restaurant is beautiful. The open-air design takes full advantage of the oceanfront views, with each of the 162 seats from the dining room and bar ensured a view of the Pacific Ocean. The dark wood and earth-toned accents of restaurant are dramatic and unique and include a hand-carved granite podium, exotic Chamcha wood table, hand-blown chandeliers, and an Amazonite bar that serves as a focal point and anchor in the dining room. And of course, the ocean view from the outdoor dining terrace can’t be beat.

Starters at Angel Oak include, clockwise from top left, American Wagyu Beef Tatki, Dungeness Crab Cake and Beef Tartare. Photo by Leslie Dinaberg.

Starters at Angel Oak include, clockwise from top left, American Wagyu Beef Tatki, Dungeness Crab Cake and Beef Tartare. Photo by Leslie Dinaberg.

The bar is also top notch. A List Mixologist Cassie Hesse spearheads the cocktail program, which includes hip takes on time-honored classics such as the Manhattan’s Angel with High West Rendevous Rye, Sweet Vermouth, and Bitters; Our Signature Daiquiri No 6 with Denizen, Lime, Sugar and Absinthe; and the very impressive Smoke on the Water, a cherry wood smoked spirit forward cocktail served tableside. 

Angel Oak’s wine and spirits program features a curated selection of Old and New World wines housed inside the restaurant’s 12,000-bottle cellar. The expansive cellar is climate controlled to ensure quality, doubling as an impressive event space for up to 40 seated guests. If you ever get invited to an event there, don’t miss it! 

Angel Oak's local fish ravioli, bouillabaisse broth, sardines and basil foam, courtesy photo.

Angel Oak’s local fish ravioli, bouillabaisse broth, sardines and basil foam, courtesy photo.

Then there’s the food, the absolutely mouthwatering food. Executive Chef Vincent Lesage says, “the inspiration behind the menu was to reimagine the ordinary, what you classically see in a steakhouse with a twist. We wanted to showcase the best of seasonal ingredients and preparing every single one of them with an element of surprise.”

He’s definitely succeeded. The Angel Oak menu celebrates the theme of duality, showcasing traditionally robust steakhouse offerings juxtaposed alongside refined seafood dishes, all crafted with Lesage’s classically-trained and deft hand.

Angel Oak's Dry Aged New York steak with shaved black truffle, brown butter. Photo by Leslie Dinaberg.

Angel Oak’s Dry Aged New York steak with shaved black truffle, brown butter. Photo by Leslie Dinaberg.

We tried a variety of dishes, all delicious. Some of the highlights:

Market Seafood, poached Maine lobster, daily selection of oysters, split king crab legs, boiled jumbo shrimp, fresh lump crab ceviche, house cocktail sauce, signature mignonette, lemon caviar

Kobe Beef Tataki, soy-cured melon, yuzu, puffed rice

Angel Oak Dry Aged New York (12 oz.), shaved black truffle, brown butter

Dungeness Crab Cake, pan seared, local citrus sabayon, lobster claw

Beef Tartare, potato crisp, black garlic, egg yolk spinach

Pan Seared Jumbo Scallops, brown butter puree, pickled cauliflower

For dessert, Pastry Chef Brooke Martin’s Warm Dark Chocolate Molten with malt ganache, almond nougatine, and a bailey’s milkshake; and Cinnamon Apple Cobbler with hazelnut feuilletine crunch and vanilla ice cream, were both amazing. 

Angel Oak's Warm Chocolate Molten, photo by Leslie Dinaberg.

Angel Oak’s Warm Chocolate Molten, photo by Leslie Dinaberg.

Angel Oak is open for dinner from 5–10 p.m. seven days a week. For more information or to make reservations, visit angeloaksb.com

Angel Oak's Heirloom tomato salad from Elwood farm, courtesy photo.

Angel Oak’s Heirloom tomato salad from Elwood farm, courtesy photo.

Angel Oak's Pan Seared Jumbo Scallops, photo by Leslie Dinaberg.

Angel Oak’s Pan Seared Jumbo Scallops, photo by Leslie Dinaberg.

Angel Oak's Halibut Crudo, chili oil, nuoc nam, mint & cilantro, courtesy photo.

Angel Oak’s Halibut Crudo, chili oil, nuoc nam, mint & cilantro, courtesy photo.

Angel Oak's Cinnamon Apple Cobbler, photo by Leslie Dinaberg.

Angel Oak’s Cinnamon Apple Cobbler, photo by Leslie Dinaberg.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on October 3, 2016.

Style File: The Wonder of Wunderbrow

Wunderbrow Eyebrows are the one thing  you can get into shape without exercising, but that doesn’t mean they’re without their own challenges. After trying dozens of shaping and shading products, I’ve finally found something unique: WUNDERBROW semi-permanent eyebrows.

This is a safe, one-step solution to eyebrow shaping with origins in the United Kingdom.  Formulated with “Permafix Gel Technology” and Hair Fiber Complex,  WUNDERBROW creates a perfect set of brows in less than minutes. Instead of just a wand of color, color and fibers are fused together to create a natural look that lasts up to 72 hours.

They are water resistant with impressive staying power. You simply apply the product (the wand is similar to mascara) to clean, dry brows in the direction of hair growth. You can just fill in sparse spots with feathery strokes or apply over the entire brow for a more defined look. WUNDERBROW is designed to remain in place until you are ready to remove.

For more information, visit WUNDER2.com.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on September 29, 2016.

A Day Away: Palm Springs

The pool at the Hyatt Palm Springs, photo by Hayley Danner.

The pool at the Hyatt Palm Springs, photo by Hayley Danner.

By Leslie Dinaberg

A recent quest to experience “two sides of the desert” has convinced me that the Palm Springs area has something for just about everyone to enjoy.

I began my adventure in the heart of the city at Hyatt Palm Springs (285 N. Palm Canyon Dr., Palm Springs, 760/322-9000, palmsprings.hyatt.com), where I stayed in a plush suite overlooking the golf course, within walking distance of many downtown hot spots. Actually, the Hyatt itself is a hot spot, with a lively and creative bar scene both inside at the SHARE Small Plate Bistro & Wine Lounge and outside at the Hoodoo Outdoor Cocktail Garden, which features live music and fabulous people watching.

Dinner our first evening was at the recently renovated Mr. Lyons (233 E. Palm Canyon Dr., Palm Springs, 760/327-1551, mrlyonsps.com), a local institution for more than 70 years. Evoking the Hollywood glamour of yesteryear, this fine dining steakhouse features black and white marble, wood, brass, leather and velvet interiors, along with a menu that carnivores will adore.

Brunch the next day was at the charmingly eclectic Eight4Nine Restaurant and Lounge (849 N. Palm Canyon Dr., Palm Springs, 760/325-8490, eight4nine.com). Located in the vibrant Uptown Design District in what used to be the Palm Springs post office, the restaurant features loads of white with brilliant pops of color and whimsical decor. Every bite was delicious—we’ll definitely return next time for dinner and to sample the inventive cocktail menu.

Hyatt Regency Indian Wells Golf Course, courtesy photo.

Hyatt Regency Indian Wells Golf Course, courtesy photo.

Our stomachs sated, it was time to head to the other side of the desert. Hyatt Regency Indian Wells (44600 Indian Wells Ln., Indian Wells, 760/776-1234, indianwells.regency.hyatt.com) is a mere 25-minute drive, but this luxurious resort is a world away from the bustling downtown area. Located on 45 acres of lush gardens, this beautiful property has seven pools, golf, tennis, a spa, a salon and much more. Our spacious room once again overlooked the golf course, a pleasing site, even for those of us who don’t play.

Instead, I visited the resort’s Agua Serena Spa. It’s a blissful place, and treatments include the use of a relaxation room, eucalyptus steam room, dry sauna, Jacuzzi and a reflection patio, where the sounds of dancing waters wash all of your worries away.

I could have happily stayed in the spa for several more hours, but, instead, I dressed for a fabulous private dinner that included a sampling of many dishes from the Hyatt’s romantic Lantana restaurant. Executive Chef Chris Mitchum talked us through an inspired spread that highlighted local ingredients from Coachella Valley.

Then it was on to Indian Wells Tennis Garden (78-200 Miles Ave., Indian Wells, 760/200-8400, iwtg.net) for an impressive behind-the-scenes tour that included a look inside two center court stadiums, the international pressroom and owner Larry Ellison’s private Nobu Restaurant, which is only open once a year during the annual BNP Paribas Open every spring. We also met vivacious singer Mindi Abair, who headlined that evening’s Desert Lexus Jazz Festival, along with Brian Culbertson and the Boneshakers. Not only is this a great venue for tennis, but it’s a wonderful spot to listen to music under the stars.

The Palm Springs Aerial Tram, courtesy photo.

The Palm Springs Aerial Tram, courtesy photo.

Although I had been to Palm Springs many times in the past, this trip was my first time on Palm Springs Aerial Tramway (1 Tram Way Rd., Palm Springs, 888/515-8726, pstramway.com). What an amazing, majestic capper to the desert experience! I can’t believe I had never done this. Ascending 2.5 miles up into the sky on the world’s largest rotating tramcar is almost an indescribably breathtaking experience as the tram journeys up the sheer cliffs of Chino Canyon. A 10-minute ride from 2,643 ft. at Valley Station up to 8,516 ft. at Mountain Station took us from desert heat into more than 50 miles of snow-covered hiking trails and beautiful terrain. The pristine wilderness of Mt. San Jacinto State Park offers a “third side” of the desert experience and was definitely one of the highlights of my trip.

Whether you prefer your getaway action-packed, full of pampering or enjoying nature, there’s a desert destination designed just for you.

This story was originally published in the Fall 2016 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Calivore Spirits

Aaron Bergh, the "President & Commander-in-Mischief" of Calivore Spirits, photo by Leslie Dinaberg.

Aaron Bergh, the “President & Commander-in-Mischief” of Calivore Spirits, photo by Leslie Dinaberg.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg 

I had the opportunity to sample some spirits with Aaron Bergh this week, the “President & Commander-in-Mischief” of Calivore Spirits, a new California born and bred business specializing in regionally made liquor.

Bergh started his venture just a few years ago as a Cal Poly San Luis Obispo student who basically made hooch in his dorm room. Studying agriculture, he started fermenting the fallen fruit from Cal Poly’s orchards and initially made fruit brandy, followed by rum, whiskey and assorted liqueurs. He quickly realized he might have a legitimate business in the making, and got help from a campus group for budding entrepreneurs. He soon won a “Shark Tank” style business plan competition and started working with a craft distillery to produce spirits from his recipes, teaming up with two friends (Raleigh Nejame and Luke Beaton) to help send the resulting Calivore Spirits brand out into the world this year.

So far they’ve got three products—Blonde Rum, Spiced Rum and Big Sur Gin—I sampled all three and this is not just a great young entrepreneurial story, they’re quite tasty.

Intermezzo's "Cali Mai Tai," made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. Photo by Leslie Dinaberg.

Intermezzo’s “Cali Mai Tai,” made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. Photo by Leslie Dinaberg.

The Calivore Blonde Rum is fermented from US-grown raw sugar cane and rested in chardonnay barrels. The Calivore Spiced Rum is a delicious autumnal mix of orange peel, vanilla, clove, cinnamon, ginger and molasses, also mellowed in wine barrels. The Calivore Big Sur Gin is unusual in that it’s grape-based (a very California influence) with 12 different herbs including juniper, sage, yerba santa, bay, fennel, and elderberry—the idea is to bring you the experience of a Big Sur hike in a bottle.

Wine Cask and Intermezzo Bar & Cafe Beverage Director Matt Pickett whipped us up a wonderfully refreshing “Cali Mai Tai” made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. It’s on the specialty cocktail menu and well worth a try, especially with these hot autumn days we’ve been having.  Calivore Spirits are also on the menu at The Bobcat RoomChase Bar & GrillLa Arcada BistroThe Nugget Bar & Grill, Sama Sama KitchenScarlett Begonia and Viva Santa Barbara, with more outlets soon to follow. 

Calivore Spirits are also carried in Whole Foods, with additional distributors coming soon. For more information, go to calivorespirits.com.

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 Magazine on September 30, 2016.