Santa Ynez Valley icon, Mattei’s Tavern’s restaurant and bar, reopened last week. Helmed by Executive Chef Rhoda Magbitang, the ranch-inspired Californian restaurant features local ingredients from nearby farmers, ranchers and fishermen. “I’m thrilled to be part of a restaurant and property with such a rich history, and in a destination that is quickly becoming known for its talented culinary players,” said Magbitang. “The Santa Ynez Valley has given me the opportunity to work with some of the most outstanding and dynamic ingredients, farmers and ranchers.”
Menu highlights include starters such as sweetbreads with sunchokes, roasted grapes, mizuna, oxtail jus and Santa Barbara abalone with king oyster mushrooms, white miso butter, sea beans. Salads showcase seasonal flavors, with favorites including a warm bean salad with haricot vert, braised heirloom beans, ricotta salata and trufflebert hazelnuts and sprouting broccoli with snow peas, watercress, red chili flakes and poppy seeds. More substantial entrees from the grill include a whole local fish with Tehachapi heritage grains salad, roasted cauliflower and caramelized zucchini yogurt served on a charred wood cutting board.
Mattei’s Tavern is open for dinner on Wednesday-Thursday from 5-9 p.m., and Friday-Saturday 5-9:30 p.m. The bar and lounge are open on Wednesday-Thursday from 5-10 p.m., Friday-Saturday 5-11 p.m. Call (805) 695-4783.