Nu

Frommer's Review

Nu is French for naked, which explains why the entire staff here works totally naked. Just kidding. Proprietor and executive chef David Cecchini picked the name to convey that his restaurant "strips away" any preconceived notions you may have about dining in Santa Barbara. Metaphors aside, I love everything about Nu, from its pleasant, woodsy neo-Tuscan decor to the exceptional service, plant-filled courtyard seating, and weekend jazz sessions. But the food is really the thing here. You might want to start with lobster risotto, featuring a carrot-infused crème fraîche and orange demiglacé; or the yellowfin tuna tartare; then move on to a citrus-spiced swordfish, served with beet-infused toasted quinoa, cabbage fondue, shiitake mushrooms, and saffron nage. If all this sounds slightly fussy, it is; yet it works, and beautifully. Tip: If you're not in the mood for a full sit-down dinner, visit the cocktail lounge, with its own menu of appetizers, including great pizzas made in a wood-burning oven.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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