After cutting their teeth at top NYC restaurants, Daisy and Greg Ryan set sail for the left coast, settling into a historic former bank in the quaint confines of the Santa Ynez Valley. The duo's French bistro cooking has quickly earned a devoted following—these farmhouse tables are packed with locals, many on a first-name basis with the chefs.
It’s easy to see why after a taste of the chef's unpretentious cooking, infused with the contributions of area farmers and ranchers. Wild snails drip with luscious garlic and parsley butter, just as a decadent Santa Barbara uni-topped crêpe cake layers crème fraiche and caviar. The kitchen is particularly adept with desserts, from a buttery gâteau Breton to piquant black pepper cookies laced with dark chocolate.- MICHELIN guide inspectors
Work in progress.