{"id":7870,"date":"2017-04-10T18:00:01","date_gmt":"2017-04-11T01:00:01","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7870"},"modified":"2017-04-10T17:02:30","modified_gmt":"2017-04-11T00:02:30","slug":"cocktail-corner-easter-dining-and-a-toast-to-spring","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7870","title":{"rendered":"Cocktail Corner: Easter Dining and a Toast to Spring!"},"content":{"rendered":"

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg\u00a0<\/a>\u00a0<\/strong><\/p>\n

Spring is in the air, so what better time to sample some of the lovely new libations at our local watering holes. Hop on over and give these spring cocktails and dining\u00a0options a taste:<\/p>\n

\"Bella

Bella Vista at the Four Seasons Resort The Biltmore, courtesy photo.<\/p><\/div>\n

Ty Lounge<\/strong><\/a> at Four Seasons Resort The Biltmore Santa Barbara<\/strong><\/a> has a delicious Smoked Apricot Daiquiri\u2014featuring Zaya 12 Year Rum, Apricot Puree, Chipotle Simple Syrup\u00a0and Lemon\u2014that will tingle your tastebuds. Bella Vista Restaurant<\/strong><\/a> at the Biltmore is always an elegant spot for brunch, but they’re an extra “Hoppy” Easter celebration for\u00a0the whole family at\u00a0Santa Barbara’s most beautiful al fresco setting, with an abundant holiday buffet, featuring traditional favorites as well as an extensive selection of seafood, salads, house-made pastas and carvings. Click here<\/a> for reservations.<\/p>\n

\"The

The Bottomless Bellini at Belmond El Encanto, photo by Leslie Dinaberg.<\/p><\/div>\n

The beautiful rooftop Easter Brunch at the Canary<\/strong><\/a> is a special place to celebrate\u00a0the holiday with breathtaking views, great\u00a0food and live music. Finch & Fork<\/strong><\/a> Executive Chef James Siao<\/a> has seasonal brunch items\u00a0available like\u00a0Create-Your-Own Omelets<\/i>, a Pastry and Bread Bar, Seafood and Carving Stations<\/i>, and an indulgent dessert table.\u00a0Reservations can be made by calling 805\/879-9100.<\/p>\n

The Bottomless Bellini Brunch<\/a> at Belmond El Encanto<\/strong><\/a> is another great way to toast the holiday season. The Mo\u00ebt & Chandon Imp\u00e9rial Champagne is flowing every Sunday, with delectable California-coastal cuisine and live jazz music.\u00a0A seasonal selection of shared appetizers starts the experience. Then, select from \u00e0 la carte entr\u00e9es like Seared Local Swordfish or Riviera Clam Bake. Following this sumptuous meal, head to The Wine Room where an irresistible selection of desserts awaits. Click here<\/a> for reservations.<\/p>\n

\"Cocktails

Cocktails at the Outpost at the Goodland, courtesy photo.<\/p><\/div>\n

Outpost at the Goodland<\/strong> <\/a>is also serving brunch this Easter, where Chef Nick Bajal<\/a> will be serving a buffet full of brunch favorites. Start with one of his tarts, like the PB&J or Summer Squash with cherry tomatoes and cheese, or the Crab Biscuit with uni butter. Then move on to\u00a0Baked Egg Frittata with ham, asparagus and goat cheese, Chicken & Waffles with tabasco maple syrup and Build-Your-<\/span><\/p>\n

\"Breakfast

Breakfast at Viva!, courtesy photo.<\/p><\/div>\n

Own Tacos. And don\u2019t forget to order a brunch cocktail like a house Bloody Mary or\u00a0lead bartender Chris Burmeister<\/a>‘s signature Smokemosa\u00a0(made with Scotch, orange juice and sparkling wine).\u00a0<\/span>Call 805\/964-1288 to reserve your Easter brunch seat.\u00a0<\/span><\/p>\n

Spice up your spring at Viva!<\/strong><\/a>, which is now serving both brunch and breakfast (and excellent Mimosas in three flavors\u2014cranberry, peach or raspberry\u2014Bloody Mary’s and “Turtle Juice” with homemade agua fresca and Cruzan Rum) on its beautiful patio with the turtle filled pond in La Arcada. Try the Upside Down Pancakes, assorted Breakfast Burritos, Southwest Scramble or Breakfast Tacos for some inspired modern Mexican cuisine.\u00a0Click here<\/a> for reservations.<\/p>\n

Sunday Champagne Brunch at the Stonehouse at San Ysidro Ranch<\/strong><\/a> is always a treat, but their Easter Brunch menu is especially spectacular. It features specialties like\u00a0Jumbo Lump Crab Benedict,\u00a0Pepper Crusted Wagyu Striploin and\u00a0Citrus Cured King Salmon, along with sparkling wine, mimosas and bellinis. Call 805\/565-1700 for reservations.<\/p>\n

\"Loquita,

Loquita Tortilla Espanola, photo by Kaitlin Chamblin.<\/p><\/div>\n

Loquita<\/strong><\/a>‘s three-course Easter brunch\u00a0<\/span>begins with a choice of\u00a0Charcuter\u00eda\u00a0\u00a0y Queso\u00a0or\u00a0Manchego Tasting, followed\u00a0with a choice of one\u00a0Tapas\u00a0per guest\u2014Patatas Bravas,\u00a0\u00a0Ensalada de C\u00edtricos,\u00a0Chorizo Picadillo, or\u00a0Tortilla Espanola. That’s followed by\u00a0<\/span>Torrijas\u2013Spanish French Toast with Cara Cara Orange & Crema Catalana\u2014and a choice of\u00a0their<\/span>\u00a0splendid\u00a0Sangria\u2013Sangria Rojo\u00a0with\u00a0Tempranillo, Torres Orange Brandy & Lemon;\u00a0\u00a0Sangria\u00a0Blanco\u00a0with Albarino, Gin & White Peach\u00a0or house\u00a0Agua Frescas. Click here<\/a> for reservations.<\/span><\/p>\n

The Easter Brunch at Les\u00a0Marchands<\/strong><\/a>\u00a0features\u00a0an array of menu items from Chef Weston Richards<\/a>, including\u00a0<\/span>House-Made Ricotta\u00a0with Seasonal Jam & Brioche Toast;\u00a0House-Made Chorizo & Butternut Squash Frittata\u00a0with Parmesan Cheese;\u00a0Breakfast Poutine\u00a0with Sausage Gravy, Cheddar Cheese & Poached Egg;\u00a0\u00a0and\u00a0Tres\u00a0Leches French Toast\u00a0with Cinnamon Whipped Cream & Berries, among others.\u00a0<\/span>Guests can also \u00a0indulge in specialty cocktails like the Easter\u00a0Pamplemousse Spritz\u00a0with Charbay Ruby Red Grapefruit Vodka, Fresh Squeezed Grapefruit Juice, Muddled Basil Leaf, Topped with Cr\u00e9mant Ros\u00e9, Splash of Soda and Grapefruit Garnish, as well as variety of other cocktails, wines and beers. For reservations, click here<\/a>.<\/span><\/p>\n

Breakfast at the Boathouse at Hendry’s Beach<\/strong><\/a> is always beautiful<\/p>\n

\"Breakfast

Breakfast at the BoatHouse, courtesy photo.<\/p><\/div>\n

(can anyone beat that view!). Try one of their many Breakfast Benedicts (Classic, Pork Belly, California or Smoked Salmon style Eggs Benedict, all with breakfast potatoes) or French Toast with a “Pancake Breakfast Cocktail” (Tullamore Dew\/Butterscotch schnapps, OJ chaser and a strip of smoked bacon) for a special Easter treat. They don’t take reservations, so go early and plan to take a stroll on the beach to work up an appetite.<\/p>\n

If an Easter lunch is your preference, head to Santa Ynez, where\u00a0Alberto Battaglini<\/a>\u00a0of\u00a0S.Y. Kitchen<\/strong><\/a>\u00a0presents five new spring cocktails\u00a0inspired by the warming temperatures, first of the season local market produce, herbs and botanicals: the\u00a0<\/span>Chamomile Sour;\u00a0Spring<\/span><\/p>\n

\"Pear

Pear & Honey Bramble, photo by Elisabetta Antonacci, courtesy S.Y. Kitchen.<\/p><\/div>\n

Negroni;\u00a0Rio Nexpa;\u00a0Rustic; and the\u00a0Pear & Honey Bramble. Try the T-Bone Truffle Sliders, Wild Mushroom Papardelle or Yellow Beet Salad for lunch. You won’t be sorry! The wrap-around patio is an especially lovely spot to toast the season as well. Click here<\/a> for reservations.<\/span><\/p>\n

The Lark<\/strong><\/a> offers a tasty array of Easter holiday dinner specials such as Deviled Easter Eggs,\u00a0Grilled Texas Quail and\u00a0<\/span>Roasted Banana Panna Cotta, as well as debut spring menu that includes\u00a0Brillat Savarin Triple Cr\u00e8me Brie,\u00a0Colorado Lamb Sirloin Tartare;\u00a0Dungeness Crab Risotto;\u00a0Slow-Roasted Niman Ranch Ribs;\u00a0and\u00a0‘Shrimp & Grits’\u00a0with\u00a0Fresh Caught Kauai Prawns. Toast the holiday with\u00a0craft cocktails, like\u00a0the new-to-the-season\u00a0Hummingbird\u00a0and\u00a0Jackrabbit;\u00a0as well as house specialties like Alice\u2019s Flip; JP\u2019s Paloma; Black Manhattan; The Mule; Old Aztec; El Topo; Industry Sour;\u00a0and the\u00a0Dirty\u00a0One-Thirty-One. Click here<\/a> for reservations.<\/p>\n

Cheers to the season! Click\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/p>\n

\n

\"Leslie<\/p>\n

Leslie Dinaberg<\/p>\n<\/div>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes<\/i>\u00a0mag<\/i>azine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

\u00a0Originally published in Santa Barbara Seasons<\/em><\/a> on April 7, 2017.<\/div>\n

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