{"id":7695,"date":"2016-10-04T19:07:36","date_gmt":"2016-10-05T02:07:36","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7695"},"modified":"2016-10-04T13:10:22","modified_gmt":"2016-10-04T20:10:22","slug":"angel-oak-at-the-bacara","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7695","title":{"rendered":"Angel Oak at the Bacara"},"content":{"rendered":"
\"The

The bar at Bacara Resort & Spa’s new fine dining restaurant, Angel Oak, courtesy photo.<\/p><\/div>\n

Angel Oak, which recently opened at\u00a0Bacara Resort & Spa<\/a>,<\/span>\u00a0is a heavenly new addition to the local fine dining scene.<\/span><\/p>\n

First of all, the restaurant is beautiful. The open-air design takes full advantage of the oceanfront views, with\u00a0each 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\u00a0Amazonite bar that serves as a focal point and anchor in the dining room. And of course, the ocean\u00a0view from\u00a0the outdoor dining terrace can’t be beat. <\/span><\/p>\n

\"Starters

Starters at Angel Oak include, clockwise from top left, American Wagyu Beef Tatki, Dungeness Crab Cake and Beef Tartare. Photo by Leslie Dinaberg.<\/p><\/div>\n

The bar is also top notch. A List\u00a0Mixologist Cassie Hesse spearheads the cocktail program, which includes hip\u00a0takes on time-honored classics such as the Manhattan\u2019s Angel <\/i>with High West Rendevous Rye, Sweet Vermouth, and Bitters; Our Signature Daiquiri No 6 <\/i>with Denizen, Lime, Sugar and Absinthe; and the very impressive\u00a0Smoke on the Water<\/i>, a cherry wood smoked spirit forward cocktail served tableside.\u00a0<\/span><\/p>\n

Angel Oak\u2019s wine and spirits program features a curated selection of Old and New World wines housed inside the restaurant\u2019s 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!\u00a0<\/span><\/p>\n

\"Angel

Angel Oak’s local fish ravioli, bouillabaisse broth, sardines and basil foam, courtesy photo.<\/p><\/div>\n

Then there’s the food, the absolutely mouthwatering food.\u00a0Executive Chef Vincent Lesage<\/a> says, “t<\/span>he inspiration behind the menu was to reimagine the ordinary, what you classically see in a steakhouse with a twist.\u00a0We wanted to showcase the best of seasonal ingredients and preparing every single one of them with an element of surprise.”<\/span><\/p>\n

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\u2019s classically-trained and deft hand.<\/span><\/p>\n

\"Angel

Angel Oak’s Dry Aged New York steak with shaved black truffle, brown butter. Photo by Leslie Dinaberg.<\/p><\/div>\n

We tried a variety of dishes, all delicious. Some of the highlights:<\/p>\n

Market Seafood<\/i><\/b>, 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<\/span><\/p>\n

Kobe Beef Tataki<\/i><\/b>, soy-cured melon, yuzu, puffed rice<\/span><\/p>\n

Angel Oak Dry Aged New York<\/i><\/b> (12 oz.), shaved black truffle, brown butter<\/span><\/p>\n

Dungeness Crab Cake<\/strong><\/em>, pan seared, local citrus sabayon, lobster claw<\/p>\n

Beef Tartare<\/strong><\/em>, potato crisp, black garlic, egg yolk spinach<\/p>\n

Pan Seared Jumbo Scallops<\/strong><\/em>, brown butter puree, pickled cauliflower<\/p>\n

For dessert, Pastry Chef Brooke Martin’s\u00a0Warm Dark Chocolate Molten<\/strong> <\/i>with malt ganache, almond nougatine, and a bailey\u2019s milkshake; and\u00a0Cinnamon Apple Cobbler<\/strong> <\/i>with hazelnut feuilletine crunch and vanilla ice cream, were both amazing.\u00a0<\/span><\/p>\n

\"Angel

Angel Oak’s Warm Chocolate Molten, photo by Leslie Dinaberg.<\/p><\/div>\n

Angel Oak is open for dinner from 5\u201310 p.m. seven days a week. For more information or to make reservations, visit angeloaksb.com<\/span><\/a>.\u00a0<\/span><\/p>\n

\"Angel

Angel Oak’s Heirloom tomato salad from Elwood farm, courtesy photo.<\/p><\/div>\n

\"Angel

Angel Oak’s Pan Seared Jumbo Scallops, photo by Leslie Dinaberg.<\/p><\/div>\n

\"Angel

Angel Oak’s Halibut Crudo, chili oil, nuoc nam, mint & cilantro, courtesy photo.<\/p><\/div>\n

\"Angel

Angel Oak’s Cinnamon Apple Cobbler, photo by Leslie Dinaberg.<\/p><\/div>\n

\u2014Leslie Dinaberg<\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/a> on October 3, 2016.<\/p>\n

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