{"id":7768,"date":"2016-12-19T19:12:18","date_gmt":"2016-12-20T03:12:18","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7768"},"modified":"2016-12-19T12:15:22","modified_gmt":"2016-12-19T20:15:22","slug":"enjoy-the-holidays-at-loquita","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7768","title":{"rendered":"Enjoy the Holidays at Loquita"},"content":{"rendered":"
\"Paella

Paella from Loquita, photo by Laura Ray.<\/p><\/div>\n

Executive Chef Peter Lee<\/a> of\u00a0LOQUITA<\/span><\/a>\u00a0and\u00a0POQUITA\u2014<\/span><\/a>the new hot spots\u00a0Santa Barbara\u2019s Funk Zone<\/a>\u2014has\u00a0special celebratory menus for Christmas Eve, New Year\u2019s Eve and New Year\u2019s Day. If you haven’t had the pleasure of checking these restaurants out yet, the holidays are a perfect time to do so.<\/span><\/p>\n

In addition to the\u00a0complete\u00a0menu<\/span><\/a>\u00a0that\u00a0Loquita\u00a0has made popular with bold flavored Mediterranean dishes of olives, lemons, tomatoes, peppers, vinegars, Jamon and Sherries, simply executed and beautifully plated, on Christmas Eve, Chef Lee\u2019s specials feature\u00a0Bunuelo de Bacalao\u2014<\/em>Salt Cod, Potato, Lemon & Nora Chili A\u00efoli; and\u00a0Cannelloni\u00a0with Mushroom, Foie Gras<\/em>; Bechamel & Manchego.\u00a0Reservations are recommended and are available from\u00a05\u20138:30 p.m.<\/span><\/p>\n

\"Loquita,

Loquita, photo by Rob Stark.<\/p><\/div>\n

Then, on\u00a0New Year\u2019s Eve,\u00a0Loquita\u00a0presents elegant\u00a0New Year\u2019s Eve specials, in addition to their acclaimed menu, perfect for an end of year celebration. Selections include\u00a0Foie Gras<\/em>\u00a0with Figs, Dandelion Greens & Celery Root;\u00a0Paella con Costilla \u2013\u00a0Iberico Pork Ribs with Artichokes, Mushrooms, Iberico Soffrito, Grilled Lemon & Herb A\u00efoli;\u00a0and\u00a0Cochinillo Asado<\/em> \u2013\u00a0Suckling Pig with Asparagus, Mushrooms & Mojo Verde.\u00a0Loquita\u2019s chefs will display a live “performance art,” preparing the Paella con Costilla outdoors on the patio in a huge paella pan for all guests to experience. Reservations are recommended and are available from 5\u201310:45 p.m.<\/span><\/p>\n

Also now open is <\/span>Poquita,\u00a0the little sister of Loquita, a perfect choice for both\u00a0Christmas Eve\u00a0and\u00a0New Year\u2019s Eve\u00a0for those seeking a spontaneous evening. Drop in while exploring the Urban Wine Trail, drinking in the colorful ambiance of the Funk Zone.<\/span><\/p>\n

\"Loquita,

Loquita, photo by Rob Stark.<\/p><\/div>\n

Poquita serves many of the same delicious pintxos, tapas, cheeses and charcuterie as Loquita at their artful, standing-room-only pintxos bar, ideal for casual small bites without the structure of a reservation. Hours are\u00a05 p.m. \u2013\u00a0midnight.<\/span><\/p>\n

Also starting on\u00a0New Year\u2019s Day,\u00a0Loquita begins serving\u00a0Sunday\u00a0Brunch. Chef Lee introduces his inspired daytime menu of exquisite Spanish specialties created with a Santa Barbara sensibility\u2014a\u00a0Paella Pan Skillet\u00a0with either\u00a0Mushroom, Tomato, Spinach, Potato, Eggplant, Chermoula & Eggs;\u00a0or\u00a0Chorizo with Bell Pepper, Tomato, Potato, Broccolini, Parsley & Eggs;\u00a0Benedicts on Pan De Cristal\u00a0in two versions \u2013\u00a0Jamon Serrano, Spinach, Eggs & Chorizo Hollandaise;\u00a0or\u00a0Cured Salmon, Pickled Red Onion, Eggs & Lemon Hollandaise. Try Lee\u2019s two spins on the\u00a0Tortilla Espanola\u00a0\u2013\u00a0Traditional\u00a0with Potato, Onion, Frisee & Herb A\u00efoli;\u00a0or\u00a0Especial\u00a0with Avocado, Piquillo, Potato, Onion, Mushroom & Chorizo.\u00a0Loquita brunch hours are\u00a010 a.m.\u20132 p.m.\u00a0and will continue every\u00a0Sunday\u00a0after the new year.\u00a0<\/span><\/p>\n

To view all holiday menus visit\u00a0Holiday Menus<\/span><\/a>\u00a0or\u00a0www.loquitasb.com\/nye<\/a>.<\/span><\/span><\/p>\n

\"Loquita,

Loquita, photo by Rob Stark.<\/p><\/div>\n

Loquita, “an endearing Spanish colloquial term for a wild, fun loving young girl, is a playful love letter to the Spanish origins and history of Santa Barbara.”\u00a0<\/span>The space is designed by San Francisco restaurateur and designer Doug Washington<\/a>, who created the distinctive styling at The Lark<\/a>, Lucky Penny<\/a>, Les Marchands<\/a>, Santa Barbara Wine Collective<\/a> and Helena Avenue Bakery<\/a>. Architect Joe Andrulaitis<\/a> and the Young Construction<\/a> team led by Rick Musmecci completely restored the historic building that has served as numerous restaurants and the Santa Barbara Rescue Mission over the past century.\u00a0Interior finishing touches by Stephanie Greene Fuller incorporated handsome furnishings fabricated by Brothers of Industry<\/a> of Carpinteria.\u00a0\u00a0<\/span><\/p>\n

\"Loquita,

Loquita, photo by Rob Stark.<\/p><\/div>\n

\u201cI was inspired by a quote I read in a recent issue of\u00a0Food & Wine<\/em>\u00a0magazine that said \u2018Spain is a country with a big heart, a big thirst for wine, a big appetite for great food and a big affinity for art, music and sports.\u2019 Those who live, work and play in Santa Barbara share these values,\u201d says Sherry Villanueva<\/a>, Managing Partner for Acme Hospitality<\/a>, the group behind the restaurant. Bringing a Spanish restaurant to the Funk Zone has been something she has envisioned since the space first became available more than two years ago. <\/span><\/p>\n

\u201cSanta Barbara\u2019s rich Spanish colonial history has defined our city in ways that span architecture, food, wine and even informs our community celebrations. It\u2019s the right time to dedicate our next restaurant to the incredible culture and food that Spain is known for, but interpreted by a contemporary California sensibility that is our company\u2019s signature,\u201d says Villanueva. \u201cIt\u2019s no wonder that Spain is recognized as one of the greatest countries for food and dining today.<\/span><\/p>\n

The restaurant is\u00a0located at\u00a0202 State St.,\u00a0805\/880-3380<\/a>.<\/p>\n

\u2014Leslie Dinaberg<\/span><\/p>\n

Originally published in Santa Barbara Seasons<\/em><\/a> on December 19, 2016.<\/p>\n

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