Travel Reference
In-Depth Information
313
oldest continuously operating hostelr y in Southern California. Somewhere the manage-
ment made time for upgrades, though, because guest accommodations are complete with
all the modern comfor ts. The hotel is constr ucted of redwood, with sweeping verandas
and a Victorian cupola on top. It also has a warm lobb y and a cozy restaurant.
1404 De la Vina St. (at S ola St.), Santa Barbara, CA 93101.
&
800/727-0876
or 805/962-0058. F ax
805/963-2825. www.uphamhotel.com. 50 units. $195-$265 double; fr om $275 suite and cottage. Rates
include continental breakfast and afternoon wine and cheese . AE, DC, MC, V. Free self-parking.
Ameni-
ties:
Restaurant.
In room:
TV.
Inexpensive
All the best buys fill up fast in the summer months, so be sur e to reserve your room—
even if y ou're just planning to stay at the r eliable
Motel 6,
443 Cor ona del M ar D r.
(
&
800/466-8356
or 805/564-1392; www.motel6.com), near the beach.
Franciscan Inn
The Franciscan is situated in a quiet neighborhood just a block from
the beach, near Stearns Wharf. This privately owned and meticulously maintained hotel
is an affor dable retreat with enough frills that y ou'll still feel pamper ed. The small but
comfy rooms feature a country-tinged decor and finely tiled bathrooms. Services include
morning ne wspaper and fr ee local calls. M ost second-floor r ooms hav e unobstr ucted
mountain views, and some suites featur e fully equipped kitchenettes. The inn stacks up
as a great family choice that's classy enough for a r omantic weekend, too.
109 Bath St. (at M ason St.), Santa Barbara, CA 93101.
&
800/663-5288
or 805/963-8845. Fax 805/564-
3295. www.franciscaninn.com. 53 units. Summer (mid-May to mid-Sept) $155-$215 double, $190-$325
suite; winter $114-$180 double, $140-$255 suite. Extra person $10. Rates include continental breakfast
and afternoon refreshments. AE, DC, MC, V. Free parking.
Amenities:
Jacuzzi; heat ed outdoor pool.
In
room:
A/C, TV/VCR, hair dryer, Wi-Fi (free).
11
WHERE TO DINE
Expensive
bouchon
CALIFORNIAN You can tell this warm and inviting r estaurant is
passionate about wine just from the name—
bouchon
is the French word for “wine cork.”
And not just any wines, but those of the surr ounding Santa Barbara County. There are
50 different Central Coast wines available by the glass; have some fun by enhancing each
course with a glass (or half-glass) of wine—kno wledgeable servers help make the perfect
match. The seasonally composed—and r egionally inspired—menu has included dishes
such as smoked Santa Barbara albacore “carpaccio,” arranged with a tangy vinaigrette and
shaved impor ted P armesan; luscious sw eetbread and chanter elle ragout cradled in a
potato-leek basket; local venison sliced and laid atop cumin spaetzle in a shallow pond of
green peppercorn-Madeira demiglace; or monkfish saddle fragrant with fr esh herbs and
accompanied b y a cr eamy fennel-Gruyère gratin. R equest a table on the heated fr ont
patio, and don't miss the signature chocolate soufflé for dessert.
9 W. Victoria St. (off State St.).
&
805/730-1160.
www.bouchonsantabarbara.com. Reservations recom-
mended. Main courses $22-$35. AE, DC, MC, V. Daily 5:30-10pm.
Cafe Luck
FRENCH This handsome space has high ceilings, black-and-white
photos and artwork stacked to the top of the mustard-colored walls, rattan chairs, and an
overall brasserie vibe. The chef hails fr om Balthazar in N ew York, which means w ell-
prepared French comfort food dominates the menu: perfectly cooked mussels with thin,
crisp fries; lovely Niçoise salads; garlicky escargots; and cotes du beouf for two. There's a
fantastic bouillabaisse chock-full of fr esh seafood and shellfish, and gr eat daily specials
