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THIS RESTAURANT IS CLOSED Nu Restaurant Review: This restaurant weaves together all the elements of a first-rate fine dining experience. The dining room is handsome if a bit stern, but the outdoor patio is serene and beautiful with a tropical plantation feel. Executive chef-owner David Cecchini (as well as partner Leslie Tucker) came over from the Wine Cask, so it's no wonder he's so adept at pleasing Santa Barbara palates. Cecchini offers a number of seafood dishes as well as filet mignon, double-cut pork chops and seared Hudson Valley foie gras. Some of the menu items, such as the seared ahi with wasabi mashed potatoes, are Left Coast staples. Others, like the veal cheek ravioli starter and the pan-seared grouper, are Cecchini’s unique creations. End the night with a platter of imported cheeses (choose three or five). The wine list splits evenly between old-world imports and Santa Barbara labels, with a few Napa Valley reds added almost as an afterthought.