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"A slice of Basque cheesecake with a deeply caramelized exterior and ultra-creamy center, paired with an excellent Terrania digestif, capped a spectacular meal at chef Dom Crisp’s fairly new Santa Barbara tavern set in the former California Electric Company headquarters. Crisp borrowed the cheesecake recipe from a staff member for his largely Basque restaurant, whose seafood menu rivals operators anywhere on the Central Coast or in Southern California. Everything, especially the seafood, is local, the team executes an ambitious lineup dedicated to Spain’s San Sebastian region, and the room is a fantastic place to linger, whether at the bar or tableside—so I always save room for dessert." - Eater Staff
Oyster-focused taverna with rare French varieties and wine pairings
30 E Victoria St, Santa Barbara, CA 93101 Get directions