{"id":6721,"date":"2014-08-12T18:16:08","date_gmt":"2014-08-13T01:16:08","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=6721"},"modified":"2014-08-12T11:20:17","modified_gmt":"2014-08-12T18:20:17","slug":"the-stonehouse-earns-highest-honors-from-the-wine-spectator","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=6721","title":{"rendered":"The Stonehouse Earns Highest Honors From The Wine Spectator"},"content":{"rendered":"
\"The

The Stonehouse at San Ysidro Ranch. Photo courtesy https:\/\/www.facebook.com\/sanysidroranch.<\/p><\/div>\n

Congratulations to The Stonehouse<\/a>. <\/span><\/p>\n

This beautiful, romantic gem of a restaurant recently won\u00a0<\/span>The Wine Spectator<\/em><\/a>\u00a0Grand Award, the highest award given to restaurants that show a passionate devotion to the quality of their\u00a0wine list, food, ambiance and service. <\/span><\/p>\n

The Stonehouse, which is part of the historic San Ysidro Ranch<\/a>, \u00a0is one\u00a0of six\u00a0new restaurants in the world to receive the coveted award in 2014.<\/span><\/p>\n

Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Guests can dine under the romantic gaze of a star-filled sky\u00a0on the ocean view deck, where\u00a0a wood-burning fireplace and heated stone flooring provide year-round comfort.<\/p>\n

The Stonehouse regional cuisine is prepared with a palate of herbs and vegetables harvested from the onsite chef’s garden\u00a0for a blend of “organic inspiration and culinary artistry.”<\/p>\n

Menu highlights include the “Classic Steak Diane Flamb\u00e9ed Tableside,” Pan Seared Santa Barbara Abalone, and Miso Glazed Channel Islands Black Cod, which complements an impressive wine list of\u00a02,100 selections and an inventory of 12,500 bottles, according to The Wine Spectator<\/em>. The wine list strengths are\u00a0California, Bordeaux\u00a0and\u00a0Burgundy wines, reports\u00a0the rating guide.<\/p>\n

According to magazine’s 2014 Restaurant Awards announcement, the magazine’s editors “carefully assess each candidate, rigorously inspecting the wine program, cellar, service, ambiance and cuisine of the restaurant.” Sounds like a fun job.<\/span><\/p>\n

\u2014Leslie Dinaberg<\/p>\n

Originally published in\u00a0Santa Barbara SEASONS<\/a>\u00a0on August 11, 2014.<\/span><\/p>\n

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