Sear Steakhouse will open its doors March 10, bringing proprietary farm-sourced dining to the center of downtown Solvang.  The new full-service restaurant and bar, transformed from the existing K’Syrah Catering and Events Solvang space, represents the third Santa Ynez Valley hospitality business for owners Demetri  and Karen Loizides, the duo behind aforementioned K’Syrah Catering & Events, and the fabled Maverick Saloon. Sear Steakhouse marks the second Santa Barbara wine country business for partner and General Manager, Alberto Battaglini, who also co-owns and operates Santa Ynez coffee shop, Pony Espresso.

Sear Steakhouse will source ingredients for its food and drinks menus from the restaurant team’s own-farmed, organic agricultural properties, Sear Farm and Roblar Farm, both minutes away from the restaurant’s location. Farmed by hand and purposefully-populated with 100+ varieties of vegetables, fruits, and herbs meant specifically for their restaurant and catering businesses, Sear Farm sits on the Loizides’ Santa Ynez Valley land, where the family has resided since 2011. Stocking the protein portions of the Sear Steakhouse menus will be a single-sourced Colorado farm, USDA Prime and Choice beef from neighboring ranches, and the freshest seafood from local waters.

Classic steakhouse dishes done with fresh-from-the-farm flair will take shape in appetizers such as seared tenderloin with ginger garlic ponzu and microgreens, or sushi-grade, beet-cured salmon, with ensuing seasonal soups and hand-harvested salad renditions. The “meat” of the menu will feature familiar cuts of beef like filet mignon, New York, ribeye, or bone-in tomahawk. Comforting yet decadent entrée complements will include indulgences like lobster tail or truffle butter, and localized treats such as sautéed wild mushrooms.

Helming the Sear Steakhouse kitchen is Vancouver, Washington native, Executive Chef Erik Dandee. Chef Erik brings to the table nearly two decades of restaurant experience, coincidentally kick-started as a dishwasher at a family-owned steakhouse. Chef Erik attended culinary school at Vancouver’s International Air and Hospitality Academy, and Scottsdale Culinary Institute, which led to restaurant careers in various locales, among them Portland and Palm Springs, at hospitality greats like the now-shuttered Wolfgang Puck Kitchen + Bar, and at Birba, the onsite restaurant at the boutique Alcazar Hotel. In early 2019, Chef Erik competed on Food Network Canada’s Fire Masters which is appropriately, a grilling talent competition show.

Sear Steakhouse will accommodate approximately 150 diners once indoor dining rejoins the current outdoor dining. Upon opening, two outdoor areas, covered front and back patios, will seat guests with all COVID-19 safety and sanitation measures in place. A private, hidden dining room will accommodate up to 14 guests, and will feature a specific tasting menu. Once events are able to resume, the restaurant and bar will be available for private parties and catering, in part or in whole, with dedicated event and tasting menus.

Sear Steakhouse is located at 478 4th Place at the corner of Copenhagen Drive. The restaurant’s initial opening hours will be Monday, Wednesday and Thursday, 5-9 pm; Friday and Saturday, 4- 10 pm; Sunday, 4-9 pm. Call (805) 245-9564 or visit searsteakhouse.com.

Courtesy photo