Michael N.
Yelp
VEGAN EATERS HERE.....Did you know the charming Ballard Inn has new ownership? Did you know it's undergoing a complete reboot, inside and out?? Did you know they have a brilliant new chef??? I didn't think so, after all it's been an institution in Los Olivos for decades. Well, change is in the air and it all looks, feels, tastes AMAZING!!! Also, this is not a review of the hotel/inn as we didn't stay there. This is for the restaurant only.
We went for (my) Birthday dinner a few days ago and to say I was impressed would be an understatement. Not to say that the BI hasn't had its share of wonderful chefs, it certainly has, and each one has brought something new and different and Executive Chef Brendan Collins is no exception and, he is exceptional.
Most recently from Park 1039 in SLO (San Luis Obispo) he has serious cred and deep experience in some of the best kitchens around, including more than one Michelin starred spot. He is thoughtful, seriously committed to local being best, creative and more than willing to accommodate the guest as some chefs are not. "Sorry, Chef doesn't do it that way"??? Sorry, chef isn't paying for my dinner, SNAP!
While the main dining room is absolutely lovely, newly re-envisioned and still maintaining the intimate nature it's always had, it felt more relaxed, seating arranged to mitigate the volume in the space when it is full, something that was always vexing in the past. I like to hear myself eat. Still, we chose to eat on the beautiful front terrace, warmed by newly installed heaters above each table, overlooking the newly landscaped entry area which will be very private when the plantings fill in a tad.
We ordered a range of things, (see photos) and were blown away by the food, the presentation, the quality and the off menu vegan entrees we were offered without any fuss. The menu, btw, is not too large and very interesting, offering something for virtually anyone. Not that we eat it but have heard the "cola brined fried chicken" is off the chart! Dishes very sharable.
New manager, Kip Antonelli-Friedman, himself a trained professional sommelier is charming, helpful, as we asked questions, he was forthcoming with future plans for the outdoor areas including a really exciting and new concept for dining in the very near future, more on that when the time comes.
There is such a pleasant, unhurried vibe and it is easy to understand when we were told that the new owner is a truly remarkable source/owner who really understands acknowledgement and quiet quality. The New Ballard Inn is likely to become a favorite spot for us and anyone else who is lucky enough to dine there. All the best to them, owners, management, staff! BRAVO