bouchon

Frommer's Review

You can tell that this warm and inviting restaurant is passionate about wine just from its name -- bouchon is French for "wine cork." And not just any wines, but those of the surrounding Santa Barbara County. Have some fun by enhancing each course with a glass (or half glass); knowledgeable servers help make the perfect match from among fifty different Central Coast vintages available by the glass. The seasonally composed -- and regionally inspired -- menu has included dishes such as smoked Santa Barbara albacore "carpaccio," arranged with a tangy vinaigrette and shaved imported Parmesan; luscious sweetbread and chanterelle ragout cradled in a potato-leek basket; local venison sliced and laid atop cumin spaetzle in a shallow pond of green peppercorn-Madeira demiglacé; or monkfish saddle fragrant with fresh herbs and accompanied by a creamy fennel-Gruyère gratin. Request a table on the heated front patio, and don't miss the signature chocolate "molten lava" cake for dessert.

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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