I loved working at SYR- I was hired when Gerard Thompson was Chef- giving it to Chef David Adjey when he took a job at a exclusive game ranch. Good times- 1999 to 2002
I worked at SYR in the late '80's and I recognize some of those people. The woman at the tennis court drove a white '59 Cadillac with the huge fins with a license plate that said, "BCK2FUTR."
I'm pretty sure one of those guys is Ed Galsterer, current GM of the Santa Barbara Inn.
I live on the mesa and one of my neighbors told me that the Mackenzie market property had been sold or is in process of selling to a local developer.
T.
I'll miss the funky, old school california feel of Santa Claus Lane
Jenn - Sounds like you are shilling for them. Are you invested in the restaurant? While it is a solid menu, there is nothing overly inventive or creative about it. The lunch and dinner menus are identical. Very few local purveyors are used, most of the seafood is not from local waters, everyone serves a burger. Why use coffee from LA when SB has roasters? Sustainable caviar - You may want to read about that. Brooke Shields pic on the lunch menu is weird seems they could have used a local! The other restaurants are not in California - it's an entirely different animal here. Prime real estate? Not from the guests perspective. Clark's is on a busy street, the outdoor street sitting is in the parking lot, next to the driveway. For similar prices one could eat at the Miramar at the beach, listening to the sound of waves, eating seafood or a burger.
The Owner's of Omni Catering purchased the property and will be opening another location of their Carpinteria restaurant Teddy's.
That SY Ranch brochure is a golden time piece.
I drove by Mackenzie market today in San Roque and there must have been 20 + workers and several work trucks on site. Any word on what’s going in.? Did someone else lease or buy that property or is it still the same folks from carpinteria?
Any information would be greatly appreciated.
Thanks R.
Rent is ridiculous too. But, that doesn't stop many people from living here. Not everyone can afford to live here or eat caviar at a restaurant . . . Thankfully, they have a great happy hour from 3-5, Monday-Friday. Clark's offers fresh seafood, There are MANY LOCALS who have no issues with $$$ and today's prices on premium, fresh seafood. Clark's will be packed like a can of sardines even if they are a pricier establishment. You're paying for the whole dining experience, all the staff and prime real estate. Not everyone appreciates or understands all the money that goes into running a successful restaurant. Time will tell, but, Clark's already has three other successful restaurants, so, they are already lucky and getting even luckier! 🤑❤️😉
RH restaurant doesn’t seem like a fit for the upper village … the actual Montecito. Time will tell and we hope it does well. Meanwhile, back in the Santa Barbara city limits, it’s comical why these shops call themselves ‘Montecito’ and complain about the high rent: shops on Coast Village Road, Montecito Country Mart and the Post (the new shop center) at the bird refuge.
Took the words out of my mouth. LA comes here to go to LA restaurants, how boring.
$39 for a piece of rockfish with a slice of lemon and $10-18 to add a side is ridiculous, even for "true fine dining"...
The architecture, vibe and menu all look great. I like that the extensive menu has some standard classics that will appeal to many. I also appreciate that this an experienced restauranteur who knows what they've doing and can hit the ground running. Montecito restaurants were getting a little tired so having a few brave souls invest in them lately has been a refreshing change.
Thanks for offering up lots of ideas to shop locally! Fun recommendations.
Just what we need.. more out of town restauranteurs. “Food Stuff” updates have become a weekly reminder to patronize local establishments
I had the Corvina (and a dozen other items) on Sunday night and it was delicious! Can’t wait to bring more friends and family back to enjoy this terrific restaurant!
Seems like you need good luck, Chris, so you can afford some true fine dining. Clark's is doing great! We're already lucky . . . Start taking notes, Chris, lol!
Do you know what’s going on at Mackenzie market. I live around the corner and I’ve seen a lot of movement in the last few weeks.
Happy hour sounds like the time to go to check out the ambiance. The prices are a bit high. More akin to hotel pricing than a free standing restaurant, IMO Let's see the portion sizes. I find it a bit odd that the caviar brand is not listed on the menu. It's a great menu. with twists on seaside classics. Nice to have something new in town.
The sound you hear is called SUCCESS or sometimes we call it AMERICAN MADE!
If a sound that you are forewarned about frightens you, what on earth are you doing living along a major highway?
Those are some insane prices at Clark's.
Good luck; you'll need it.
Not as often as your hero Elon.
Thank you
Not a typo - I’ve had the dish in Aspen and Austin, great item
Sort of. Our server said the restaurant will be preparing the fish in such a way that the skin turns hard—almost into a shell—but that it's not doing it yet so the menu shouldn't describe it that way.
