Restaurants in The Santa Barbara Area

Small plates (tomato-and-basil-stuffed artichokes; smoked salmon on baguette) make up the menu at this diminutive tapas bar inspired by chef Laurel Mo

The more casual option of Bacara Resort's restaurants, The Bistro serves Mediterranean and Continental cuisine in both indoor and patio settings, with

Try a breakfast Portobello mushroom Benedict.

The restaurant is known for its frikadeller (meatballs) and medisterpolse (sausage).

The kitchen serves excellent pastas (pumpkin-filled tortelloni, gnocchi Gorgonzola) to a crowd of professors and local families.

Enjoy a steak with chimichurri sauce and a bottle of Malbec pair well on the shady patio.

This Montecito restaurant draws on influences from Mexico, Latin America, and Spain. Locals pile into the yellow-walled dining room and fill the patio

The pizza bakery sells to the West Coast’s Whole Foods. Friday through Sunday, it morphs into a restaurant and serves the pies fresh. Look for topping

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

Denim-and-diamond clad regulars dance the two-step to country bands and then chow down on sandwiches.

Spanish surrealist painter Joan Miró inspired this upscale, dinner-only restaurant at northern Santa Barbara’s ritzy Bacara Resort. Chef de cuisine Da

"Charlie Chaplin slept here" is a frequent—and often untrue—

Begin the day with just-baked blueberry muffins or decadent cinnamon-roll French toast.

Fuel up the morning of the trip on homemade strawberry jam and pecan-topped waffles.

Pick over a smorgasbord of Danish meats and cheeses, meatballs and smoked fish—or maybe some hakkebøf

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

Order the chowder in a sourdough bread bowl at this tiny spot.

Dine on the slate patio of this 15-year-old local institution that serves Mediterranean-inspired dishes made with organic produce from area farmers.