THIS RESTAURANT HAS CHANGED NAMES American Flatbread

THIS RESTAURANT HAS CHANGED NAMES American Flatbread Restaurant Review:

The rustic, barn-like interior of the factory-restaurant befits the post-modern bread baking theme. Cooks slide blistered pizzas oozing with cheese away from flaming oak in the wood-fired oven. The wholesome crust, made with 100 percent organic and kosher wheat flour, is always topped with organic and locally grown products, including chanterelle and porcini mushrooms, clams in their shells with chorizo, scallops and prosciutto, homemade fennel sausage or artisanal goat cheese. Salad choices may combine mesclun with carrots, seaweed and flaxseed in a ginger-tamari vinaigrette. For dessert, if the chocolate-y s’mores with homemade marshmallows doesn’t call out, try the creamsicle with caramelized peaches. The well-chosen beverage list offers gems from Santa Barbara County wineries and locally-produced brews. As it's only open two nights a week, you can expect a long line---but it’s well worth the wait.