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bouchon Restaurant Review: Bouchon has long been the talk of the town. Proprietor Mitchell Sjerven and chef Greg Murphy work with the best of the region, from Santa Ynez Valley wines to locally farm-raised venison, rabbit and ostrich. Look for an intriguing array of dishes, including bourbon-and-maple-glazed duck breast, coriander-crusted venison loin and a scallop trio featuring co-star ingredients like vanilla risotto, Thai basil pistou and wilted arugula. Seasonal specials may showcase spiny lobster and Dungeness crab, or roasted kabocha and butternut squash purée with toasted pumpkin seeds and sage crouton garni. The wine list is comprised exclusively of Santa Barbara County vintners, and the glasses are Austrian Riedel crystal. California’s finest cheeses are available, too. Chocolate lovers will go for the molten lava cake, served with McConnell’s ice cream.