Kimpton Canary Hotel today announces the reopening of its fully renovated signature restaurant Finch & Fork with a brand-new space, concept and menus by Executive Chef Craig Riker, bringing a diverse, California-inspired culinary experience to the thriving Santa Barbara restaurant scene.
Located within the Kimpton Canary Hotel in downtown Santa Barbara, the reopening marks a new era in the evolution of the iconic restaurant, which originally opened in April 2013. Today, Finch & Fork is poised to be the go-to destination for a refined, yet approachable meal reflecting the bounty of local farms, ranches and the Pacific Ocean. The new space, designed by Los Angeles-based Beleco, takes inspiration from the coast with deep blues and aqua marines against earthy textures and finishes such as leather and terra cotta. With an aesthetic that is warm and inviting, yet glamorous, Finch & Fork echoes the experience of dining in an elegant California estate.
Complementing Chef Riker’s menus is a world class wine program, overseen by Beverage Manager Jazz Moralez, showcasing the best of the Central Coast with a selection of over 100 wines and local beer. A thoughtfully curated cocktail list includes Finch & Fork’s twist on classics and spectacular signature libations such as a Maple Old Fashioned, an infusion of maple syrup, Suntory Toki Whiskey and black lemon bitters; the Rosefinch, Malfy Gin Rosa, Compari, Grapefruit and monkfruit; and a Cabrillo Boulevardier, featuring Monkey Shoulder scotch, Campari, Carpano Antica vermouth and orange peel – among others.
“We are beyond proud to reintroduce Finch & Fork to Santa Barbara with Executive Chef Craig Riker at the helm,” said Tim Thomas, Director of Food and Beverage. “The elevated design, refreshed concept and compelling, locally-inspired menus are sure to resonate with both our wonderful community and our cherished guests.”
Chef Riker has pulled from his background across the Southeast and the West Coast to curate menus that offer a mix of comforting and crave-worthy dishes, highlighting locally sourced ingredients whenever possible.
Dinner is relaxed and elegant, with appetizers, entrees and sides such as Deviled Eggs with pickled shallots, Cajun maple pork belly and chives, White Sweet Potato Soup with truffle and espellette; and Bellwether Farms Ricotta Gnocchi with pancetta, grilled king trumpet mushrooms and parmesan cream; a daily Fresh Local Catch served with roasted, caper-golden raisin and pine nuts; Lemon Herb Broccolini with preserved lemon, Calabrian chili and garlic; and comfort food favorite Mac & Cheese with orecchiette pasta and fontina cheese sauce. Signature dishes include Riker’s Fried Chicken “Oysters,” the coveted tender, juicy pieces of dark meat on a ROCKY Free Range chicken served with potato puree and hot honey sauce; local Diver Scallops with Acquerello risotto, Serrano ham, Roman artichokes and Grana Padano; and plump local Hope Ranch Mussels in a coconut curry broth, served with grilled sourdough.
A robust brunch menu includes a selection of artisan toasts with toppings such as avocado or almond butter and banana; classic egg dishes, smoked salmon and bagel, and specialties such as a standout Chilaquiles or Short Rib and Potato Hash with poached eggs. Beverages include a full list of wine and cocktails, featuring a variety of spritzes and sparkling wine; along with coffee and espresso drinks.
Finch & Fork’s whimsical dessert selection, also from the culinary imagination of Chef Riker, include sweet twists on nostalgic flavors such as with the Fire Roasted Milk Shake with caramelized banana and salted caramel, a S’mores Panna Cotta with marshmallow fluff and graham cracker crumble; and Cinnamon Sugar Churros with Dulce De Leche and dark chocolate dipping sauce.
Finch & Fork offers indoor seating for 122 bar and lounge seating for 51, with daily specials and curated wine experiences, and also offers full event buyouts Sunday-Thursday. Finch & Fork is located within Kimpton Canary Hotel in downtown Santa Barbara at 31 West Carrillo Street.