Local Dish: A Chic Update at the Goodland

The Outpost at the Goodland dining room, courtesy photo.

The Outpost at the Goodland dining room, courtesy photo.

By Leslie Dinaberg

Keeping the carefree, casual vibe intact, Goleta’s Outpost Restaurant and Goodbar at the Goodland recently updated their digs to brighten up the space, making the chic, California-themed Kimpton hot spot even cooler. Sunny new yellow tones in the dining room and a removable roof addition over the outdoor seating make it feel like summer year-round at the Outpost. The excellent fare includes easily shared plates like fried brussels sprouts with yellow curry, and roasted seabass lettuce cups, as well as larger entrees like the juicy strip steak, tasty salmon or hearty lamb burger.  

Sunset at the patio at the Goodbar at the Goodland, courtesy photo.

Sunset at the patio at the Goodbar at the Goodland, courtesy photo.

Right across the lobby, the Goodbar’s spaciously redesigned patio is a great stop to watch the sun set as you sip from its excellent crafted cocktail menu. Creative libations like the Aviation Gin-based “Park Your Car Don’t Drive” and “Who’s Your Daddy?”—made with Del Maguey Vida Mezcal—share the spotlight with a nice variety of spirits (tasting flights are available too) and a fine array of local wines and beers. 

Outpost at the Goodland, Goodbar at the Goodland, 5650 Calle Real, Goleta, outpostsb.com.

Originally published in Santa Barbara Seasons on March 2, 2019.

The patio at the Goodbar at the Goodland, courtesy photo.

The patio at the Goodbar at the Goodland, courtesy photo.

Local Dish: Outpost’s New Executive Chef Hits a Home Run

Outpost Executive Chef Damien Giliberti, photo by Nicole Lazar.

Outpost Executive Chef Damien Giliberti, photo by Nicole Lazar.

Outpost at the Goodland recently promoted Damien Giliberti to Executive Chef, and if our recent meal was any indication, the Kimpton-run property made a great decision to put the kitchen in his capable hands.

The property’s former Executive Sous Chef, Damien Giliberti, a native of Northern New Jersey, worked at Finch & Fork for four years, then Outpost for the past two years. He draws his culinary inspiration from his Italian-American upbringing, where his family owned and lived next to their pizzeria. A graduate of Johnson and Wales University in Miami, he worked in kitchens from North Carolina to Miami, before heading West to Santa Barbara, where he now specializes in contemporary and rustic American cuisine with touches of Latin and Asian influences.

Outpost’s Fried Brussels Sprouts with Yellow Curry, Roasted Garlic Aioli and Chili Flakes, photo by Leslie Dinaberg.

Outpost’s Fried Brussels Sprouts with Yellow Curry, Roasted Garlic Aioli and Chili Flakes, photo by Leslie Dinaberg.

Our dinner started out with one of my favorite dishes of the night, Fried Brussels Sprouts with Yellow Curry, Roasted Garlic Aioli and Chili Flakes. Brussels Sprouts are, as they say, “having a moment” on local menus, but this preparation was both unique and delicious, with the warm notes of curry trumpeting the beginning of the fall season.

Outpost’s Tuna Crudo with Yuzu Dressing, Fuji Apples, Avocado Puree, Red Radish and Chili Oil and Some Like It Hot cocktail, photo by Leslie Dinaberg.

Outpost’s Tuna Crudo with Yuzu Dressing, Fuji Apples, Avocado Puree, Red Radish and Chili Oil and Some Like It Hot cocktail, photo by Leslie Dinaberg.

Next up was a bright Tuna Crudo dish with Yuzu Dressing, Fuji Apples, Avocado Puree, Red Radish and Chili Oil, followed by another fall favorite, Carmelized Sweet Potato with Tumeric Yogurt, Crispy Chickpeas and Garam Masala. 

Outpost’s Carmelized Sweet Potato with Tumeric Yogurt, Crispy Chickpeas and Garam Masala, photo by Leslie Dinaberg.

Outpost’s Carmelized Sweet Potato with Tumeric Yogurt, Crispy Chickpeas and Garam Masala, photo by Leslie Dinaberg.

We also loved the Pork Belly Bao Buns (even my sometimes vegetarian friend indulged) with Pickled Cucumber, Jalapeno Kewpie, Sesame Seed, Cilantro and Hoisin Sauce. The larger entrees—Pork Chop with Carmelized Fuji Apples, Spicy Mustard Aioli and Upland Cress; and Salmon with Romanesco Puree, Roasted Heirloom Carrots, Sauteed Sugar Snap Peas and Chipotle Hollandaise—were also very tasty.

Outpost’s Pork Belly Bao Buns with Pickled Cucumber, Jalapeno Kewpie, Sesame Seed, Cilantro and Hoisin Sauce, photo by Leslie Dinaberg

Outpost’s Pork Belly Bao Buns with Pickled Cucumber, Jalapeno Kewpie, Sesame Seed, Cilantro and Hoisin Sauce, photo by Leslie Dinaberg

Other new menu highlights include the Lamb Burger with Date Chutney, Harissa Yogurt, Pickled Red Onion and Watercress; and Grilled Strip Loin with crispy Red Potatoes, charred Mexican Green Onions and Chimichurri Sauce.

Outpost’s Pork Chop with Carmelized Fuji Apples, Spicy Mustard Aioli and Upland Cress (left), and Salmon with Romanesco Puree, Roasted Heirloom Carrots, Sauteed Sugar Snap Peas and Chipotle Hollandaise, photo by Leslie Dinaberg.

Outpost’s Pork Chop with Carmelized Fuji Apples, Spicy Mustard Aioli and Upland Cress (left), and Salmon with Romanesco Puree, Roasted Heirloom Carrots, Sauteed Sugar Snap Peas and Chipotle Hollandaise, photo by Leslie Dinaberg.

“Working and living in Santa Barbara has allowed me to experience first-hand how food brings people together. It feels good to be a part of a community like ours, and to connect with our guests through food,” says Giliberti.

With food like this, let’s hope he continues to feed our community for a good long time!  

Outpost at the Goodland  is located at 5650 Calle Real, Goleta. For more information, visit www.OutpostSB.com.

Leslie Dinaberg

Originally published in Santa Barbara Seasons on September 14, 2018.

Local Dish: A Flavorful Feast at Finch & Fork

Finch & Fork's Kanpachi Crudo, photo by Leslie Dinaberg.

Finch & Fork’s Kanpachi Crudo, photo by Leslie Dinaberg.

Some good news for Goleta: longtime Finch & Fork Executive Chef James Siao has taken on the dual role as Executive Chef of the Canary Hotel‘s sister property, Outpost at the Goodland. For the past five years, Siao has done an excellent job creating elevated comfort food at Finch & Fork. Our recent meal was no exception. 

Executive Chef James Siao, courtesy photo.

Executive Chef James Siao, courtesy photo.

Leaving our menu in Siao’s very capable hands, we started the evening off with the beautifully bright Kanpachi Crudo, made with avocado and cilantro crema, pickled pearl onions, jicama, yuzu and jalapeño. This was followed by a seasonal salad of Burrata & Heirloom Tomatoes, complimented with stonefruit, kale & pistachio pesto and outstanding grilled bread.

Finch and Fork Burrata and Heirloom Tomatoes, photo by Leslie Dinaberg.

Finch and Fork Burrata and Heirloom Tomatoes, photo by Leslie Dinaberg.

I could have died and gone to heaven quite happily right there, but Siao continued to bring out wonderful dishes, including a creamy Fresh Ricotta Cavatelli made with spinach, peas, preserved lemon and pecorino; and an incredibly flavorful Cauliflower, with romesco, hazelnut dukkah (an Egyptian nut and spice mix) and lemon.

Finch & Fork's Fresh Ricotta Cavatelli, photo by Leslie Dinaberg.

Finch & Fork’s Fresh Ricotta Cavatelli, photo by Leslie Dinaberg.

The entrees (yes … there was still more!) were also terrific. A colorful Duck Breast with carrot cardamom puree, farro, onions and blackberry gastrique and perfectly prepared Sea Scallops with gold beet relish, grapefruit, chorizo vinaigrette and sliced avocado.

Finch & Fork's Cauliflower, photo by Leslie Dinaberg.

Finch & Fork’s Cauliflower, photo by Leslie Dinaberg.

I can’t wait to see what Siao does with the Outpost menu. According to Spokeswoman Nicole Lazar, “Siao looks to add dishes that fit perfectly into the laid-back and sociable setting, including playful interpretations of classics. At Outpost, expect to see more sharable plates that highlight the season’s best, and focus on vibrant, flavorful ingredients. He and the culinary team at Outpost are currently working on new menus, starting with dinner, so stay tuned for exciting new creations.” 

Finch & Fork's Sea Scallops, photo by Leslie Dinaberg.

Finch & Fork’s Sea Scallops, photo by Leslie Dinaberg.

For more information on Finch & Fork (31 West Carrillo St. at the Canary Hotel in downtown Santa Barbara), visit www.finchandforkrestaurant.com. For more information on Outpost (5650 Calle Real at the Goodland hotel in Goleta), visit www.outpostsb.com

Finch & Fork's Duck Breast, photo by Leslie Dinaberg.

Finch & Fork’s Duck Breast, photo by Leslie Dinaberg.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on September 14, 2017.