If you are searching for the ultimate fine dining experience in Santa Barbara, there is a new contender on the scene that should not be missed. Mitchel Sjerven, owner of Bouchon, recently opened the doors to Seagrass Restaurant, where the focus is beautifully prepared fresh local fish.
Taking advantage of the bountiful availability of the freshest ingredients Chef Josh Brown has successfully transferred the Bouchon mentality to a new venue on the corner of Ortega and Anacapa.
Last night the menu featured Seared Giant Sea Scallop, which you can choose one of three preparations as a starter or get all three as a main course. Our waiter recommended the coconut black rice, green curry, and spiced apricot chutney preparation as the favorite of the three.
Don’t be deceived by the small size of the dish when it comes out because with all of the different flavors and textures of the dish, I found myself eating very slowly, taking tiny little bites and enjoying it with a glass of Qupe Marsanne.
Another menu highlight can be found under the main courses, which features four fresh fish to choose from. Santa Barbara Ling Cod was my choice and though sometimes I find myself with “menu remorse” (always wishing I had gotten what somebody else got), I barely even commented on how good it was until my plate was clean.
The two white wines that we had were California expressions of Rhone whites, a Qupe Marsanne and a Sine Qua Non white Rhone blend. My Dad handed my brother a glass of the Qupe and said, “Here, taste this” then he handed him a glass of the Sine Qua Non and said, “Now taste this. It’s like the first one on steroids.”
He was right, a fantastic wine, but one which we all agreed was a little bit overpowering (15.8% alcohol for a white wine!), but definitely better with food. The Rhone whites are my favorite and they were perfect with my meal. We all split a glass of ‘03 Santa Barbara Winery Zinfandel Essence, which was great by itself and with the Molten Chocolate Lava Cake. Don’t miss a dining experience at Seagrass…
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
0 Responses to “Seagrass Restaurant”