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"Inside the hotel, the conservation-themed spot hums with a personal, local sensibility that’s drawing repeat visits from Ojai residents as well as Angelenos. Executive chef Brandon Boudet leans into the region’s bounty with Mexican-inspired plates—like a local tomato and melon salad with Chicatano ants and Santa Barbara sea urchin tamales—while the vibe nails the brief of being a great place to have a cocktail and dinner, a place for people to connect." - Christina Pérez