Restaurants in Santa Barbara
The open-air trolley on State Street leads to organic lunch spot Scarlett Begonia, which serves one of the best brunches in town. Snag a table in the hidden courtyard and order the salmon carpaccio.
Santa Barbara's latest arrival is a casual breakfast-and-lunch spot whose home-style sandwiches are inspired by Ugandan street food. For breakfast, try the scrambled eggs, bacon, and smoked tomato on house-made flatbread.
This Montecito restaurant draws on influences from Mexico, Latin America, and Spain. Locals pile into the yellow-walled dining room and fill the patio for tostadas and sandwiches at lunch, as well as dishes like seafood fajitas and paella Valenciana at dinner.
This venue is closed.
The more casual option of Bacara Resort's restaurants, The Bistro serves Mediterranean and Continental cuisine in both indoor and patio settings, with prime views of the Pacific Ocean.
A steak with chimichurri sauce and a bottle of Malbec pair well on the shady patio of this Santa Barbara staple that serves South American cuisine.
Spanish surrealist painter Joan Miró inspired this upscale, dinner-only restaurant at northern Santa Barbara’s ritzy Bacara Resort. Chef de cuisine David Garwacki interprets the cuisine of Miró’s Catalan homeland through a California prism.
Amid the vintage Victorian houses on nearby Summerland's main shopping street, Stacky's Seaside stands out like a grounded trawler. Fortify yourself with its fish and chips.
"Charlie Chaplin slept here" is a frequent—and often untrue—SoCal refrain, but it's apt at the Montecito Inn, which the famous actor built in the 1920s.
Since 1980, Tom White has featured local shellfish at his eatery at the end of Stearn’s Wharf, overlooking the Pacific Ocean. Views have remained the same, but offerings at this fish shack-designed restaurant have expanded over the past three decades.
Try the Greyhound Proper, a cocktail made with fresh grapefruit juice, gin, and candied grapefruit peel (or any other drink from their menu, which is constantly changing based on what’s fresh from the farmers’ market.)