Cali Coast Wine Country
By now, we all know many COVID stories. The past year has brought immeasurable disruption, heartbreak and hard times, as well as surprising stories of survival, love and hope. In early March, 2020, local chef and caterer Michael Cherney and his wife Sarah got the keys to the building that would become their new, family-run …
Note: Bibi Ji may be subject to Stay-at-Home Orders, where they cannot offer dining. Thank goodness this Chicken Tikka is on their To-Go Menu! Indian-American sommelier Rajat Parr is widely known for his extensive knowledge and expertise of the world’s great wines, and for developing and managing wine programs for more than a dozen famous …
Spring | Chef Greg Arnold’s modern plant-based cuisine at Mesa Verde Restaurant in Santa Barbara stimulates more than your appetite. Yes, the dishes’ vegetables come straight from the weekly farmers market. Yes, the menu’s inspiration comes from Mediterranean influences. But it’s the melding of all this plus art – what he calls “synesthesia” – that …
Fall/Winter | Ask owner Crista Fleming about any dish on the menu at Scarlett Begonia in Santa Barbara, and you’ll get a story. A delicious food story, with characters and influences and reasons for each ingredient, is behind each creation being served at breakfast, lunch or the bakery counter, 7 days a week. Fleming’s varied …
Winter’s Don’t-Miss-Drink in Edible Santa Barbara At Test Pilot in Santa Barbara’s Funk Zone, citrus is key. So are tropical fruits, Guyanese rum and absinthe foam. Owner Brandon Ristaino, who also owns The Good Lion, is intent on supplying high-quality, delicious and interesting drinks to the neighborhood, complete with housemade ingredients and perfect garnishes. He’s also …
Summer’s Don’t-Miss Dish from Edible Santa Barbara Is there anything more delicious than cold, ripe watermelon in the heat of summer? Well, yes actually. When Chef Robert Perez sears watermelon, caramelizing it for this summer dish at The Black Sheep, the iconic red and green fruit is transformed. And it’s more delicious. Chef Perez’s style …
