A SLICE OF SANTA BARBARA FOODIE CULTURE COMES TO GOLETA

Local chef Owen Hanavan has opened Lemon & Coriander, a farm-to-table restaurant in Old Town Goleta offering a new American, seasonally inspired menu. Hanavan has influenced the dining culture in Santa Barbara for the past 10 years. Most recently, Hanavan managed three locations as the Executive Chef at Renaud’s Patisserrie & Bistro. Prior, he was the Head Chef for Barbareño when they opened. Hanavan trained at The Four Season’s Biltmore in Montecito and served as the Sous Chef to renowned Chef Eric Widmer at the La Cumbre Country Club.

At the former location of The Goodland Kitchen which is now closed, Lemon & Coriander is intended to become a true local dining destination. Hanavan is sourcing ingredients from local purveyors wherever possible, hand-selecting the best sources for each item. The fresh, seasonal produce readily available year-round here along the Central Coast serves as a primary inspiration for the dishes Hanavan designs.

“I want the food I serve to be memorable. It should taste great, look intriguing, and be fulfilling, yet still be healthy and light so you can feel good when you leave the restaurant” stated Hanavan. “We’re so fortunate to live in a climate where we can grow food throughout the year. I have tremendous respect for our local purveyors and what they are producing right here in our backyard. There’s so much variety that changes with the seasons and the menu at Lemon & Coriander will be a reflection of that.”

With an approachable neighborhood vibe, locals will be able to order at the counter and enjoy good food in good company. Hanavan will certainly be in the kitchen, but he’ll make a point to be out front to hear how patrons are responding to their experience and share the stories behind the various dishes being served.

Lemon & Coriander will serve breakfast and lunch Wednesday through Sunday and dinner on Fridays and Saturdays. However, through the month of December, a pop-up dinner series will replace regular dinner hours, serving as an opportunity to test menu items and get feedback from patrons. Check for popups at popup.lemonandcoriander.com.

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One Response to A SLICE OF SANTA BARBARA FOODIE CULTURE COMES TO GOLETA

  1. Margaret says:

    What a great new addition to Goleta! We ate at the pop up Dec 13. Exquisite food, service and included good wine. It was five course, lovely green salad with marinated chopped beets, leek and potato soup, tangerine ice, two of us had the squash gnocchi and mushrooms and the other two, pork chops with wild rice and asparagus. Followed by in house made bay leaf vanilla ice cream. Chef Owen makes his own bread also that accompanied the meal. The poppyseed brioche was too good, for someone trying to not do too much carbo. All ingredients locally procured, Owen will tell you which local farms they came from. Hard not to have dried up pork chops, but his were tender, full of flavor.

    Had unexpected 8 for holiday lunch Sat. With one day notice, Owen prepared us a wonderful chicken salad, greens, cranberries, wild rice, goat cheese. Dressing on side, and a roasted vegetable plate with pesto dressing and of course we had to add on the poppy seed brioche and his baguettes that he serves his lunch sandwiches.

    When I picked up the salads, noticed some very good breakfast items that were being enjoyed by patrons in restaurant.

    Wish Owen and the great people working with him much success. Lemon and Coriander certainly a bright spot in Old Town Goleta, along with Old Town Coffee and now a yoga studio being constructed next to Old Town Coffee.