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Downey's Restaurant Review: Chef/proprietor John Downey has long presided over this quiet place for serious dining, frequented by people who appreciate quality ingredients and seamless execution. On the menu you're likely to find Santa Barbara shellfish and regional game. Seasonal specialties include venison and veal chops, Colorado lamb and locally caught sea bass, which may be prepared with a saffron-lobster sauce, braised fennel and parsley potatoes. Downey and his wife, Liz, shop at local farms for fresh, organic ingredients and specialties like Ojai squab. Desserts, too, vary by the season, and may include peach dacquoise or summer fruits shortcake with homemade vanilla ice cream. They create a new menu every day and offer a Santa Barbara tasting menu, which features four courses paired with two glasses of local wine. The wine list is rich with the best of Santa Barbara County. There's early seating for those planning to attend a concert at the nearby Arlington Theater. The chef’s seasonal dinners, which occur four times annually, are not to be missed. The dining room displays landscape art by Liz Downey.