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Santa Barbara & the Central Coast, 3rd Edition including Santa Barbara & San Luis Obispo Counties Below is a sample restaurant entry from our Hill Guide to Santa Barbara & the Central Coast. NU is one of the hot new culinary kids on the block, tucked back in San Marcos Plaza, a surprise of continental ambiance and flavors. Proprietors David Cecchini and Leslie Tucker, as well as Chef Hector Martinez, are all prominent alumni of Santa Barbara’s famous Wine Cask restaurant. Appetizers include raised veal ravioli ($10), seared Hudson Valley foie gras ($16), and Ahi tuna tartare ($12), with soups and salads $6-10. At lunch you can enjoy a prix fixe menu $15) on which you might find chopped romaine salad with walnuts, apples, and Roquefort cheese, Ahi tuna or New York steak, and vanilla bean crème brulee. A la carte entrees range from an excellent Cobb salad ($10) or filet mignon salad ($12) to Ahi tuna melt ($11), mushroom lasagna ($11), or linguini with steamed littleneck clams ($12). Dinner entrees range from grilled vegetables in potato crust ($21) to a natural grain fed veal chop ($30. NU Restaurant, 1129 State Street, Santa Barbara 93101; (805) 965-1500; www.restaurantnu.com. Open: for cocktails and light bar menu 5:00 p.m.-midnight daily, for dinner 5:30-11:00 p.m. Friday-Saturday. Full bar and great wine list. Visa and MasterCard. Wheelchair accessible. |
