Travel Reference
In-Depth Information
314
like the classic braised duck l 'orange and halibut r oasted in par chment paper. Do not
miss the
fruits de mer ,
a to wering display of chilled o ysters on the half shell, lobster ,
prawns, clams, and local sea ur chin.
18 E. Cota St. (off State St.).
&
805/962-5393.
www.cafelucksb.com. Reservations recommended. Main
courses $20-$35; entr ees f or t wo $60-$79. AE, DC, MC,
V. Sun- Thurs 5:30-11pm; F ri-Sat 5:30pm-
midnight. Bar opens at 4pm.
Moderate
Brophy Bros. Clam Bar & Restaurant
SEAFOOD This place is best kno wn
for its unbeatable view of the marina, but the dependable fr esh seafood keeps tourists and
locals coming back. Dress is casual, portions are huge, and favorites include New England
clam chowder, cioppino, and any one of an assor tment of seafood salads. The scampi and
garlic-baked clams are consistently good, as is all the fr esh fish, which comes with soup or
salad, coleslaw, and pilaf or fr ench fries. A gr eat deal is the hot-and-cold shellfish combo
platter for $13. Ask for a table on the narrow deck overlooking the harbor.
Be forewarned:
The wait at this small place can be up to 2 hours on a w eekend night.
119 Harbor Way (off Cabrillo Blvd. in the Waterfront Center).
&
805/966-4418.
www.brophybros.com.
Reservations not ac cepted. M ain c ourses $9-$19. AE, MC, V. Sun-Thurs 10am-10pm; F ri-Sat 10am-
11pm.
Pane e Vino
ITALIAN This popular I talian trattoria offers food as authentic as
you'd find in Rome. The simplest spaghetti topped with basil-tomato sauce is so good it's
hard to understand why diners would want to occupy their taste buds with mor e com-
plicated concoctions. B ut this kitchen is capable of almost anything. P asta puttanesca,
with tomatoes, anchovies, black olives, and capers, is always tops. Pane e Vino gets high
marks for its r easonable prices, ser vice, and casual atmospher e. Although many diners
prefer to eat outside on the patio, some of the best tables ar e in the charming, clutter ed
dining room.
1482 E. Valley Rd., M ontecito (a 5-min. driv e south of do wntown Santa Barbara).
&
805/969-9274.
Reservations required. Main courses $10-$22. AE, MC, V. Mon-Sat 11:30am-9pm.
Inexpensive
La Super-R ica Taqueria
MEXICAN Looking at this humble str eet-corner
shack, you'd never guess it was blessed with an endorsement b y the late Julia Child. The
tacos here are authentic and no-nonsense, with gener ous portions of filling piled onto
fresh, grainy corn tortillas. My favorites are the
adobado
(marinated pork),
gorditas
(thick
corn
masa
pockets filled with spicy beans), and flank steak. A dollop of housemade salsa
and green or red hot sauce is the only adornment r equired. Sunday's special is
pozole,
a
stew of por k and hominy in r ed-chile sauce. O n Friday and S aturday, the specialty is
freshly made tamales. (I f the D over sole tamales ar e one of the specials, or der them—
they're incredible.)
Tip:
Always check the daily specials first, and be sur e to ask for extra
tortillas, no matter what you order.
622 N. Milpas St. (btw. Cota and Ortega sts.), Santa Barbara.
&
805/963-4940.
Most menu items $3-$7.
No credit cards. Thurs-Tues 11am-9pm.
Santa Barbara Shellfish Company
SEAFOOD This would be just the kind of
tourist trap-looking spot we might usually avoid if it weren't so darn good. At the foot of
the Stearns Wharf pier, this little shack attracts onlookers because of the liv e crab tanks
that line the windows. There aren't any tables inside, just stools along windows and a bar,
but that's all y ou need. O rder whatever steamed fr esh-caught crab they hav e that day ,
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