位於Goleta​的優質老饕餐廳

Love sitting outside on upper deck overlooking SB pier and beach. Come here for the Uni but the yellowtail and blue fin are 10+. Peter is an Excellent server and this dining experience never disappoints.

Finch & Fork in Santa Barbara offers a vibrant and refined take on California cuisine, making it a standout spot for locals and visitors alike. Nestled in the heart of downtown, the restaurant blends a relaxed coastal vibe with modern elegance, perfect for everything from casual brunches to celebratory dinners. The menu is a true showcase of fresh, locally-sourced ingredients. Their King Salmon, served with gigante beans, piquillo peppers, and marble potatoes, is a perfectly balanced dish that highlights the chef’s attention to detail. Equally impressive is the Short Rib Pappardelle Pasta, featuring tender braised short rib, wild mushroom soffritto, and a luscious touch of crème fraîche. The wine list is thoughtfully curated, offering a range of options to suit the diverse menu. Pairing recommendations from the attentive staff are spot-on, ensuring the meal is elevated to an unforgettable experience. The ambiance is warm and inviting, with a mix of modern design and rustic touches that make the space both stylish and comfortable. Service is attentive and genuinely welcoming, creating an atmosphere where you can linger over a meal without feeling rushed. Whether you’re celebrating a special occasion or just looking for a quality meal, Finch & Fork delivers on all fronts. It’s a gem in Santa Barbara’s culinary scene and well worth a visit.

One of the very best restaurants in Santa Barbara. The staff is always friendly, welcoming, knowledgeable and professional. It’s easy to label the food as Californian or New/Contemporary American, yet there is a uniquely local vibe that permeates the entire menu. Each dish showcases its primary ingredients with often interesting and playful flavors and textures. Standouts from the current menu (December 2024) include the acorn papardelle, crispy pork belly with bbq beignets. The persimmon salad with Urfa vinegraitte perfectly balances out the richer dishes. Don’t skip the bread, which is made with an 11 year-old starter and is served warm. For dessert, the Baked California is never to be missed and should probably be trademarked. The Chamango, with its spot-on blend of Tajín, mango and chamoy is a celebration to and a tribute of the humble Mexican fruit stand that I really hope stays on the menu.

Wonderful Christmas evening meal—best ever! The prix-fix selections were spot-on and delicious. The service was far and above what is typical of dining out on a holiday; everyone involved at Black Sheep, from the hostess to each and every server made the experience special. Thanks Black Sheep for a great Christmas dining experience!

The food was solid and the the service from the staff was outstanding