: If farm-to-table is an overused term, Barbareño reminds you that it’s still viable. Much of the ingredients for the seasonal menu is sourced within Santa Barbara County; offerings rotate frequently, so new items are always appearing. One of the signature dishes is smoked Santa Maria tri tip, which affords tenderness from slow-cooking. We recommend the spicy Scotch eggs with quail, chorizo and juicy tomatoes; the beet tartlets --- they pop in your mouth with sweet beet and goat cheese; and quail legs fried with coffee and hickory-smoked potatoes. Round out the meal with eucalyptus ice cream. The small wine list is focused on lesser-known selections. The wood-toned space reflects the earth from which they draw their food, but wood tables and chairs do get uncomfortable after a while. Outdoor seating trumps inside, as the hard surfaces can get quite loud.

Barbareño

Barbareño Restaurant Review

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