Santa Ynez Valley Restaurant Weeks Jan. 27-Feb. 10

Root 246's Creekstone Ranch Burger is one of the specials on the menu at Santa Ynez Valley Restaurant Weeks, taking place Jan 27 to Feb 10. Courtesy photo.

Root 246’s Creekstone Ranch Burger is one of the specials on the menu at Santa Ynez Valley Restaurant Weeks, taking place Jan 27 to Feb 10. Courtesy photo.

The Santa Ynez Valley has so many great restaurants, and the upcoming annual foodie celebration is the perfect time to check out a new one or revisit and old favorite.

Part of Visit California’s California Restaurant Month, this year’s Santa Ynez Valley Restaurant Weeks feature three-course meal deals—all $20.19—at a record 32 restaurants in the six Santa Ynez Valley towns of Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez, and Solvang.

Why is it two weeks long?

“We continually heard from local restaurants and from diners that the only way to improve Santa Ynez Valley Restaurant Weeks is to offer more of it,” says Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The event has been successful from year one, expanding well beyond what can be fit into just one week. It is exciting to continue to see it grow.”

Representing each of the Santa Ynez Valley’s six distinct communities, 32 restaurants will participate in Restaurant Weeks in 2019. In addition to the offerings of the Valley’s restaurants, many Santa Ynez Valley wineries will offer wine and small bite pairings in their tasting rooms for $20.19. And special lodging deals are available at hotels throughout the Valley.

“Santa Ynez Valley’s food scene is rapidly evolving in terms of both quality and quantity; it’s even challenging the region’s reputation for world-class wines. Our restaurants these days—rule,” says Sim. 

The Courtyard at S.Y. Kitchen | Photo Credit Rob Stark

The Courtyard at S.Y. Kitchen | Photo Credit Rob Stark

Santa Ynez Valley Restaurant Weeks menus shine with farm-fresh examples of wine country’s seasonal bounty, with tasting menus crafted by celebrated chefs. Exemplary, and locavore, Santa Ynez Valley Restaurant Weeks dishes include S.Y. Kitchen executive chef Luca Crestanelli’s “Bird’s Nest Lasagna” (with fontina cheese, roasted butternut squash, chanterelle mushrooms), his “Fried Sous Vide Organic Egg” (with cheese fondue and chicory), and his “Saffron Gnocchetti (with butter and sage, optional bone marrow, raspadura cheese). At The Bear and Star in Los Olivos, chef/partner John Cox’s Santa Ynez Valley Restaurant Weeks menus include the likes of his “Wagyu Empanada” (with black beans and Cotija cheese), utilizing proteins pulled from nearby Fess Parker Ranch.

In Solvang, new chef de cuisine at Root 246, Crystal “Chef Pink” DeLongpré, puts her locally- and sustainably-sourced, TV chef touches on an “American Lamb Burger” (Bellwether Farms Jersey ricotta, house-pickled mustard seed, smoky tomato jam, served with fries or Chef Pink’s famous Brussels sprouts), which is destined for the eatery and lounge’s Santa Ynez Valley Restaurant Weeks menu.

Norman, courtesy Skyview Los Alamos.

Norman, courtesy Skyview Los Alamos.

The food-centric hotspot of Los Alamos will boast chef and restaurant participants like the town’s culinary founders, chef Jesper Johansson of Plenty on Bell and chef Clark Staub at his Full of Life Flatbread enterprise; chef Drew Terp of PICO fame; chef Conrad Gonzales’ Valle Fresh; and Norman restaurant and bar, the dining and drinking component at mid-century motor lodge marvel, Skyview Los Alamos.

At Buellton’s pioneering Santa Ynez Valley food-scape player, Industrial Eats, chef/owners Jeff and Janet Olsson will celebrate the foods of—with 100% of proceeds benefitting—the People of Yemen. Yemeni dishes will comprise the bistro’s Restaurant Weeks menu, with specialties like Shourba Bilsen (lamb broth lentil soup with coriander), Hor’ee (braised beef shank with basmati rice), and Bint Al-Sahn (dough cake with honey).

Dates of participation vary by establishment, but the list of participating restaurants, wineries, and lodging properties includes:


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


Campfire Café at Flying Flags RV Resort & Campground, 180 Avenue of Flags, Buellton, 805/688-3716

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

La Tequila Mexican Restaurant, 35 W. Highway 26, 805/697-7776

Santa Ynez Valley Marriott, 555 McMurray Road, 805/688-1000

Santa Ynez Valley Restaurant Weeks is taking place Jan 27 to Feb 10. Courtesy photo.

Santa Ynez Valley Restaurant Weeks is taking place Jan 27 to Feb 10. Courtesy photo.

Los Alamos

Full of Life Flatbread, 225 Bell St., 805/344-4400

Norman, 9150 US Highway 101, 805/344-0080

Pico at The Los Alamos General Store, 458 Bell St., 805/344-1122

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

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

Los Olivos

The Bear & Star, 2860 Grand Ave, 805/686-1359

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

Santa Ynez

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

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

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

Willows Restaurant & Bar, 3400 E. Highway 246, 805/686-0855

Santa Ynez Valley Restaurant Weeks is taking place Jan 27 to Feb 10. Courtesy photo.

Santa Ynez Valley Restaurant Weeks is taking place Jan 27 to Feb 10. Courtesy photo.


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

Hill Haven Provisions, 448 Atterdag Rd., 805/691-9025

Hummingbird Restaurant, 453 Atterdag Rd., 805/403-7100

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

Los Arroyos Mexican Restaurant & Take Out, 1992 Old Mission Dr., 805/693-2994

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

River Grill at The Alisal, 150 Alisal Rd., 805/688-7784

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

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

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

Toscana Pizzeria, 485 Alisal Road #163, 805/697-7445

Alma Rosa’s eco-chic tasting room in Buellton, built by Allen Construction, incorporates a 15-foot olive tree, local river stone and recycled Douglas Fir. Photo by Patrick Price.

Alma Rosa’s eco-chic tasting room in Buellton, built by Allen Construction, incorporates a 15-foot olive tree, local river stone and recycled Douglas Fir. Photo by Patrick Price.


Alma Rosa Winery, 181-C Industrial Way, Buellton, 805/691-9395

Hitching Post Wines, 420 E. Highway 246, Buellton, 805/688-0676

Kalyra Winery, 343 N Refugio Rd., Santa Ynez, 805/693-8864

Loring Wine Company, 201-B Industrial Way, Buellton, 805/691-1300

Pence Vineyards & Winery, 1909 W. Highway 246, Buellton, 805/735-7000

Roblar Winery & Vineyards, 3010 Roblar Ave., Santa Ynez, 805/686-2603

Sunstone Winery, 125 N. Refugio Rd., Santa Ynez, 805/688-9463



Flying Flags RV Resort & Campground, 180 Avenue of Flags, Buellton, 805/688-3716

Hampton Inn & Suites Buellton/Santa Ynez Valley, 600 McMurray Rd., Buellton, 805/686-1555

King Frederik Inn, 1617 Copenhagen Dr., Solvang, 805/688-5515

The Landsby, 1576 Mission Dr., 805/688-3121

New Haven Inn, 271 Alisal Rd., Solvang, 805/618-8541

Pea Soup Andersen’s Inn, 51 E. Highway 246, Buellton, 800/732-7687

Santa Ynez Inn, 3627 Sagunto St., Santa Ynez, 805/688-5588

Sideways Inn, 114 E. Highway 246, Buellton, 805/688-8448

Santa Ynez Valley Restaurant Week menus do not include tax, tip, or beverages, and reservations are strongly encouraged. For the latest updates, including menus and dining hours, visit

Leslie Dinaberg

Originally published in Santa Barbara Seasons on January 24, 2019.

Local Lowdown: The Dish on Santa Ynez Valley’s New Eateries

Bacon & Brine burger by Tenley Fohl Photography.

Bacon & Brine burger by Tenley Fohl Photography.

From refined ranch cooking to gourmet burgers and creative couplings of unexpected ingredients to upscale wine country cuisine, the Santa Ynez Valley has a host of terrific new places to dine out and indulge in this summer.

By Leslie Dinaberg

Beer & (Big) Bites in Buellton

“The Kitchen” at FigMtnBrew is now open and, as Executive Chef Brian Champlin vows, this place definitely has, as he modestly states, “under-promised and over-delivered!” The eatery now offers a full menu of beer-friendly gastropub fare such as creative burgers, fried chicken sandwiches, tacos, salads and more. Our group particularly loved the 21+ and over grilled cheese, Davy Brown nachos and chorizo cheese fries—but honestly, everything that came out of the kitchen was delicious, especially paired with craft beers like Fig Mtn Mosaic and Paradise Rd. Pilsner.

Jeff Hawxhurst, left, and Brian Champlin of The Kitchen at FigMtnBrew, courtesy photo.

Jeff Hawxhurst, left, and Brian Champlin of The Kitchen at FigMtnBrew, courtesy photo.

“We wanted to provide top-notch food with great prices,” says General Manager Jeff Hawxhurst, a longtime local chef who started his career as a teenager working at the original Habit in Goleta and most recently worked with the Chumash Casino Resort. “The casual environment helps us keep prices affordable while offering fresh farm-to-table cuisine.”

Champlin also has impressive foodie credentials, most recently as co-owner and executive chef of Succulent Café in Solvang. Taking the farm-to-table concept up a notch, “Our brewery actually gives our spent grain to a local farm who then feeds it to their cattle. We are then able to serve the local beef on our menu. It’s a sustainable cycle that ensures we know what’s in our food and where it is coming from. We call it ‘brewery-to-farm-to-table’ cuisine.” The Kitchen, Figueroa Mountain Brewing Company, 45 Industrial Way, Buellton,

Refining Ranch Cuisine at The Bear and Star

The Bear and Star (a nod to patriarch Fess Parker’s California and Texas roots) gets its culinary inspiration from the 714-acre Fess Parker Home Ranch located seven miles away, where 75 head of Wagyu cattle are raised and finished with the spent grains and pomace from the family brewery and winery, along with chickens, quail, rabbits, pigs, bees and a number of heirloom fruits and organic vegetables.

The Bear and Star by Kodiak Greenwood.

The Bear and Star by Kodiak Greenwood.

This impressive ecosystem was developed under Chef/Partner John Cox’s passion and vision. Also integral to the restaurant is a 30’ custom reverse-flow Texas smoker that he specially designed for slow smoking and barbecuing many of the dishes. Cox, formerly with Sierra Mar at Big Sur’s renowned Post Ranch Inn, has created an inventive ranch-inspired menu offering lunch and dinner items like Wagyu Fries with garden herb aioli; deviled ranch eggs with Santa Barbara urchin and espelette; fried green tomatoes with “cheese wiz” and BBQ spice; Parker Ranch Wagyu burger with smoked cheddar, tomato jam and butter pickles; crispy catfish with re-fried black-eyed-peas and “blackened” smoked tomato sauce; Wagyu meat loaf with potato puree, garden vegetables and pan jus; Parker Ranch chile with cheddar, chives and cornbread crouton; local stuffed quail with farro risotto, bay laurel and red wine demi glace; and an array of steaks, ribeyes and filets, among other items.

Highlights for breakfast are dishes of cheddar biscuit and country gravy; steel cut oatmeal brûlée with local blueberries and caramelized palm sugar; and smoked Wagyu hash with farm eggs, root vegetables and lemon-thyme hollandaise.

The Parker family’s acclaimed wines are prominently featured and the offerings also showcase expressive small-production wines from Santa Barbara County’s most sought-after wineries, and beyond, as well as a stunning
wine-walled private dining room. The Bear and Star, Fess Parker’s Wine Country Inn, 2860 Grand Ave., Los Olivos, 805/686-1359,

Bottlest Winery Bar & Bistro

Already offering one of the most unique wine-tasting experiences in California—with its expansive “Wine Wall” of 52 constantly changing wines available by the taste, half glass or full glass—the new Bottlest Winery Bar & Bistro has stepped up its cuisine tremendously, with a new restaurant concept from Executive Chef Owen Hanavan, the former Head Chef of Barbareño, whose culinary résumé includes time spent at Four Seasons Resort The Biltmore Santa Barbara and the Michelin-starred COI Restaurant in San Francisco.

Utilizing a bounty of locally sourced organic produce, meats and fish, a recent sampling of Chef Owen’s creations was so delicious that it’s hard to name a favorite dish. Definitely high on my list are the beautifully plated “Sixteen Spiced Pork Shoulder” (with almond rice pilaf, date glaze, romanesco broccoli and lemon oil), melt-in-your-mouth New York strip (with sousbise, duck fat potato, chimichurri and crispy leeks) and yellowtail (with poached tuna, rice cracker, nori vinaigrette and micro cilantro). In addition to the elevated evening cuisine, the lunch and midday menus include a variety of small plates (the lamb meatballs on housemade potato chips are divine), as well as sandwiches, salads and pizzas sure to please every palate.

Bottlest Winery Bar & Bistro, photo by Bottle Branding.

Bottlest Winery Bar & Bistro, photo by Bottle Branding.

Also a crowd pleaser is the view of Terravant Winery’s popular custom-crush facility, which shares the space with Bottlest Bistro and the soon-to-be-launched online wine experience, where you can craft your own wine (and labels) from start to finish, based on a sliding scale of personal preferences. For more information, visit Bottlest Winery Bar & Bistro, 35 Industrial Way, Buellton, 805/686-4742,

Blissful Bellies at Bacon & Brine

Hyper local culinary entrepreneurs Chef Pink and Courtney Rae DeLongpré’s Bacon & Brine sits at the top of the ever-evolving Santa Ynez Valley food chain. This delicious addition to the Solvang scene opened last summer to eager fans and customers of the duo’s previous sandwich shop. With guidance from Chef Pink, we ate our way through much of the menu, an impressive gastronomic collection of delights that evidence the couple’s full commitment to utilizing local organic vegetables and organic grass-fed pasture-raised animals. In fact, none of their food items come from more than 10 miles away, except spices and seasonings, which are all fair-trade.

Bacon & Brine by Tenley Fohl Photography.

Bacon & Brine by Tenley Fohl Photography.

Beef, chicken and vegetarian options mingle with the pork menu items (all of the cattle and poultry come from Shadow Creek Ranch, a small Santa Ynez Valley farm), but the flavors are even more impressive than the menu’s provenance. Our favorites include Korean Fried Chicken (KFC), “The Hipster” sandwich (buttermilk fried chicken, shredded lettuce, pickle and aioli on a doughnut bun), the kimchi burger (wagyu beef, bacon, housemade “legit” kimchi, farm egg, chives and bacon aioli), fried Brussels sprouts, roasted beets and the to-die-for salted caramel bacon doughnuts.

Chef Pink, the “bacon” half of this business, is a 17-year food and restaurant industry veteran who has worked with California chefs and restaurants stretching from Los Angeles to San Francisco, as well as in New York and Paris kitchens. She’s also a bit of TV food celebrity, appearing on Spike TV’s Bar Rescue, Food Network’s Cutthroat Kitchen and FYI’s Man vs. Child.

The “brine” half of “Bacon & Brine” is Courtney Rae DeLongpré, a proponent of healthy eating with a passion for food, nutrition and small-scale homesteading, which led to her studies of traditional old-world food preparations, segueing to her fermentation craft.

“We want to share with the surrounding community our personal mix: fine dining techniques using local ingredients and our use of fermentation to create flavor profiles, which let those ingredients shine,” says Chef Pink. “I’m meshing my years of training as a proper chef, with our philosophies of hyper-local organic, whole, sustainable food systems…and my love of, and allegiance to, a great food experience that’s accessible to everyone.” Bacon & Brine, 1618 Copenhagen Dr., Solvang, 805/688-8809, Hours vary by season.  

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