Keep it Classy, Santa Barbara.
Do you remember the restaurant, Cafe Luck? That was one of the first restaurants I went when I moved here. What a fond memory I have….until it just disappeared on me without even saying good bye. I remember a few dishes and desserts I loved. I still remember how it tasted. (I have a mean memory on taste). Everytime I pass by the empty/ever changing cafe luck spot, I couldn’t help but wonder where the chef went.
When lovely ladies at JZPR(kick-ass PR folks!) mentioned there is a new chef at WineCask and I briefly saw the line in the email saying Cafe Luck, I had to stop and read the email again. Chef David Rosner. Welcome back. So good to have you back.
So what did you do, where the heck have you been…..?
After Cafe Luck, Chef David moved back to NYC where he is originally from, worked for world-renowned Chef Daniel Boulud and had his own consulting business. When Wine Cask’s co-owner, Mitchell Sjerven spoke with him on the phone, it was like a lightning struck on his head. He got off the phone, packed up his bag and throw his cat in a box(Meeeooowww) -kidding, he doesn’t own a cat…yet. Next thing he knows, he found himself back in Santa Barbara cooking up American Riviera Cuisine at his finest at WineCask. That’s what Santa Barbara does to people. It makes people come back.
“I love the fact that we can swank up the dish for Winecask, then also throw a jean on them, add some tattoos for Intermezzo.” He sounds like he is already feeling right at home.
Talking about Tattoo, WineCask’s wine manager Brandon Bidwell is just as fabulous as his awesome forearm tattoo. Service was a top notch here. It was such a pleasant experience to be surround by genuinely most friendly staffs. It always makes a huge difference for me.
The courtyard is bright, cozy and intimate. Inside of the restaurant, it can’t be more classy and romantic than this. Gorgeous. It’s a place where everyone looks real good under the dim candle light. Dark, romantic, elegant, and quaint. If you are planning a hot date, go there. Probably more chance you will get laid.
Everything tasted fresh, most of all. Chef David doesn’t want to manipulate ingredients. They spoke for themselves. Santa Barbara Abalone with sweet corn pureé, snap peas, swiss chard, pea blossoms- local ingredients paired with their extensive selection of local wine. How Santa Barbara does it get? Seared sea scallops – baby fennel, heirloom beets, thyme yukon gold potato and orange gastrique-was freshness itself. Roasted rack of lamb came with fried artichokes, braised belly and crushed potatoes. It was one juicy piece of meat. Everything was picture perfect.
I also see a few dishes from Cafe Luck. Lucky me. Great to have the talent we have been missing back. Either casual lunch at the courtyard, happy hour at Intermezzo or fancy dinner at Winecask, Keep it classy, Santa Barbara.