Nathan Heil, formerly of Sevilla Restaurant on Chapala, is the new head chef at The Bistro. He is well known for his tasty tapas at the Spanish influenced restaurant, and how he is translating that skill and theme on the Bistro’s menu.
Tapas will now be served from 3-5pm daily.
Sauteed marinated warm Olives and Baguette
Curried Zucchini Cakes with Garlic Yogurt Sauce
Prosciutto Toasts with Tomato Parmesan
Crab, Wild Mushroom and Brie Quesadilla
Sauteed Garlic Shrimp “Camarones Gambas”
Pequillo Peppers stuffed with Spinach and Raisins
Lamb Meatballs with homemade Harissa*
Grilled Calamari stuffed with Crescenza cheese**, Garlic and Chile
Harissa is a hot red pepper paste made from chili peppers, garlic, and olive oil. Crescenza cheese is made from uncooked cow’s milk and is very soft and spreadable at room temperature. It can be described as rich, creamy, and fresh.
Another exciting change at the restaurant is the new international wine list. The Santa Barbara focus will remain on Santa Barbara Winery and Lafond Winery wines, but the list will now include a selection of Napa, Sonoma, Washington, Spanish, French, and Italian wines. Zach Blair, who works in the Santa Barbara Winery tasting room part time, has taken charge in putting together a fantastic list that he is beaming about.
“For every varietal that we produce at the winery I am trying to get that same varietal from a different part of the world on the list,” says Zach. For example, he plans to have an Alto Adigian Lagrein as well as a Lagrein Rose. Santa Barbara Winery is one of the few producers who produce a California Lagrein.
Joanie Hudson, Assistant Manager, Santa Barbara Winery