COAST RESTAURANT TO BECOME “FINCH & FORK”

This just in from Coast Restaurant & Bar, 31 West Carrillo Street:

FINCH & FORK TO OPEN IN HEART OF DOWNTOWN SANTA BARBARA
Coast Restaurant to Evolve into Modern American Bar and Grill

Santa Barbara, CA, April, 2013 – This spring, downtown Santa Barbara will see the evolution of Coast Restaurant into Finch & Fork restaurant, located at 31 West Carrillo Street at Chapala Street.  At the helm of Finch & Fork, Chef James Siao will be creating modern American bar and grill favorites, highlighting ingredients from local fishers, farmers and ranchers.

Finch & Fork will be a gathering place where guests can enjoy shareable plates as well as satisfying dishes, and Chef Siao’s menu has been specifically designed to complement craft cocktails, artisanal wines and great beers.  The restaurant is located adjacent to Kimpton’s Canary Hotel, and will serve breakfast, lunch and dinner daily, as well as brunch on Saturday and Sunday.

A native of Ohio, Siao spent his childhood working in his father’s restaurant, and eventually attended culinary school in Pittsburgh.  He spent time cooking in smaller restaurants in Ohio, and later moved to Arizona, taking culinary positions at the Hyatt Regency at Gainey Ranch and the Marriott Renaissance, before his most recent post as chef de cuisine at Taggia Restaurant at Kimpton’s Firesky Resort in Scottsdale.  He moved to Santa Barbara in 2012 to become the executive chef at Coast restaurant.

“In developing my menu, I wanted to offer guests a variety of dishes that are locally sourced.  I kept many of our current favorites on the menu, such as our shareable Market Fish Tacos, Flatbreads and our signature Lamb Burger.  But I also wanted to add some new favorites—such as my Fried Chicken “Oyster” Sliders, Grilled Asparagus and Macaroni and Cheese. I think there are many offerings that will appeal to all of our guests.”

In addition, Chef Siao is launching “The Daily”- a different special for each day of the week, including his Buttermilk Fried Chicken with creamy potatoes, pepper gravy with housemade pickles on Tuesday’s; Pork & Cork pork dishes paired with wine flight specials that change weekly on Wednesday’s; Seafood Pot Pie with a house made puff pastry on Friday’s; and on Saturday’s, a farmer’s market lasagna made with ricotta and fresh vegetables from the morning farmer’s market.  On average, entrees will range from $16-$34 with the shareable plates averaging $6-$16.

Chef Siao’s food will be perfectly paired with craft cocktails, artisanal wines and beers on the menu.  Finch & Fork’s beverage program will focus on cocktails that are fresh, light and approachable and will offer one of the region’s largest selections of premium vodkas, tequilas and mezcals.  Classics such as the Moscow Mule, Bramble, and Manhattan will be complemented by creative seasonal cocktails.  On average, cocktails will range from $9-12.

Wines will highlight the bounty of the Santa Barbara area, and feature many local and regional wineries.  The list will feature classic and recognizable wines for the novice enthusiast as well as more unique and quirky selections for the adventurous.  The thoughtful list will feature more than 65 wines by the bottle, half bottle and by the glass.  Wines by the glass will range from $8-15, and most wines by the bottle will range from $45-75.

Finch & Fork is located within Kimpton’s Canary Hotel in downtown Santa Barbara, California.  Breakfast is served Monday through Friday from 7- 11 a.m and brunch Saturday and Sunday 8 a.m.- 2:30 p.m.  Lunch is served Monday through Friday from 11:30 a.m.- 2:30 p.m., and dinner Sunday through Thursday 5:30 – 10 p.m. and Friday and Saturday 5:30- 11 p.m.  To contact the restaurant, call (805) 879-8100 or visit them at www.FinchandForkrestaurant.com.

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9 Responses to COAST RESTAURANT TO BECOME “FINCH & FORK”

  1. k says:

    it would be great if they created an entrance on chapala as well

  2. M.G. says:

    Marriott is misspelled and the restaurant’s link does not
    work.

  3. Jeffrey Adams says:

    Obviously a very high end restaurant but the wine prices
    are outrageous, so count me out, we are in the wine country for
    heavens sakes, give us a break!

  4. RexOfSB says:

    “Finch & Fork?” Yikes! That name conjures up a really unappetizing visual.

  5. John Dickson says:

    Fixed their typos (thanks for the heads-up) and their web site seems to be working now.

  6. spank13 says:

    I frequently stay at Kimptons (hands down the best chain) around the country and I am stoked they have opened up a restaurant here. Can’t wait to try it!

  7. syg yzy says:

    Went here for brunch on Sunday. We entered from the street side and stood there for five minutes without seeing any staff. This was around 11PM and not some awkward brunch time like 2PM or 7AM. We stared at a couple eating. The booth was the only one in the whole place and the guy facing the door was just staring at me. Never occurred to him to flag anyone down. We saw a waitress refill his water and not once look at the receptionist desk (which had no receptionist). We finally went in and asked if they were open. After we sat ourselves, it was much smoother sailing. Our waiter was prompt taking our order and bringing our food.

    The burrata appetizer is a must get. It’s really delicious, especially if you are a fan of burrata like I am. The onion chutney added a nice sweet twist to the typical burrata and pesto pairing we’re all used to. We shared the crabcake Benedict and steel cut oatmeal. The Benedict was pretty good. The oatmeal was really mediocre. I mean, I am not expecting much but honestly, it’s no different than the two pack of frozen oatmeal you can buy at Trader Joe’s for about $2 a serving. They charge you $9 at Finch & Fork. We shared the appetizer, oatmeal, main, and two coffees. Total was $50.

    Not sure if it’s worth it. I’d like to try it again for lunch or dinner. The interior is really beautiful but kind of depressing because it’s so vacant.

  8. M.G. says:

    Thank you Syzygy for your detailed comments. Nice to read. What an unusual screen name – used to be an extra credit question for students I’d give years ago.

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