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Downey's Restaurant Review: Chef/owner John Downey has long presided over this quiet place for serious dining, frequented by people who desire artfully prepared food and seamless execution. Somewhat reserved and formal inside, the small space displays artwork by Liz Downey, John’s wife. Consistency is what Downey’s does best. Though the menu changes in some cases daily, expect to see appetizers like prosciutto with Mission figs, arugula and roasted walnuts, and local mussels with watercress, sweetcorn and chili vinaigrette. Since the Downeys hunt through the farmers market, you’ll see lots of fresh, organic ingredients and specialties like Ojai squab, grilled duck with fresh peach chutney, and Colorado lamb loin with roasted garlic, haricots verts and rosemary. Desserts, too, vary by the season, and may include summer fruit shortcake with homemade vanilla ice cream, and they always offer a cheese plate. A tasting menu is available as well, which includes four courses. Choose from over a dozen local wines by the glass, featuring the best of Santa Barbara County, or from the extensive Californian wine list. There's early seating for those planning to attend a concert at the nearby Arlington Theater. Occurring four times annually, the chef’s seasonal dinners are not to be missed.