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Toma Restaurant & Bar Restaurant Review: Toma replaced the longstanding Emilio’s in 2013 and has quickly become one of Santa Barbara’s go-to spots for Italian. Chef Nat Ely took a circuitous route to this kitchen, having started his local campaign here in the mid-'90s before moving over the hill to Los Olivos Café. Now, he sources ingredients from area fishermen, farmers, foragers and food artisans to create fine Italian and Mediterranean fare on the waterfront. Starters include calamari with roasted tomato sauce and crispy semolina-crusted baby artichokes with preserved lemon aïoli and gremolata. Channel Islands sea bass is served with fingerling potatoes, braised fennel, cracked olive butter and fresh herbs. Flat-iron steaks are grilled to a turn, drizzled with Marsala jus and plated with gratin potatoes, heirloom carrots and shallot chips. There are a few pizzas, too, with toppings like mascarpone potato purée, wild mushrooms, asparagus and chèvre; a smoked salmon pie has lemon crème fraîche, shaved onions, capers and chives. The wine list offers a mix of Italian and local labels, and there’s a full bar with an ample selection of specialty drinks --- including dessert cocktails like the "Italian Kiss" made with vodka, Chambord, crème de cacao and cream.