I still find each day too short for all the thoughts I want to think, all the walks I want to take, all the books I want to read, and all the friends I want to see.
-John Burroughs

Local Lowdown: Frankland’s Crab & Co.

by lesliedinaberg on September 25, 2017

Casual, salt water scented delights await visitors at the Frankland's Crab & Co. in the Montecito Inn. Photo courtesy Scratch Restaurants.

Casual, salt water scented delights await visitors at the Frankland’s Crab & Co. in the Montecito Inn. Photo by Jaycob Layman.

By Leslie Dinaberg

The first of three new dining experiences coming to Montecito Inn (1295 Coast Village Rd.) this fall from the renowned Scratch Restaurant team is Frankland’s Crab & Co., a modern-day casual seafood shack inspired by chef Phillip Frankland Lee’s childhood memories of good times with loved ones accompanied by seaside meals of lobster rolls, peel-and-eat shrimp and clam chowder.

The menu focuses on fresh catches (sold by weight) like chilled white gulf prawns, wild-caught king crab legs or Maine lobster—whipped with remoulade and spiked with pickles and celery salt—served in a house-baked buttery brioche roll or simply over lettuce.

Franklands weekend crab boil, photo by Jakob Layman.

Franklands weekend crab boil, photo by Jakob Layman.

Standout fish & chips features a flavorful filet of wild-caught branzino battered in Scrimshaw brew, while “Chowda” is an intense stock made from a variety of shellfish, teeming with jewels like house-cured bacon, crab, lobster and prawn. Riffs on other classics include freshly shucked fried oysters & clams and Mary’s fried chicken roll topped with a tangy Giardiniera. Corn on the cob is brushed with lobster butter (freshly churned butter drawn and steeped with lobster shells). Try a Margarita’s homemade ice cream sandwich for dessert. Yum!  

Franklands Crab & Co., photo by Jakob Layman.

Franklands Crab & Co., photo by Jakob Layman.

Originally published in the Fall 2017 issue of Santa Barbara Seasons Magazine.

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