The Project, a restaurant and tap room at 214 State Street, is the result of a unique vision created by the founders of Santa Barbara’s Corazon Cocina and Captain Fatty’s. Together, Corazón brings its unique flavors of Mexico to the table and Captain Fatty’s offers distinctive and ever-changing craft beers. The original locations of both establishments are long recognized for their outstanding offerings of Mexican food and craft beers.
Patrons will indulge on delicious and innovated street food inspired by food markets and unique bars in Mexico. The menu includes some of our Corazon’s classics like, Norteño taco, Market quesadilla and Tia Juana as well as unique and new creations specially for the project like the Burria.com, Big Eye tuna tostada, shrimp taquitos, Project Burger, the octopus Burgers among others that will pair well with mezcal/tequila cocktails and craft beers.
In the Tap Room, customers will find an extended variety of carefully mastered craft beers showcasing Captain Fatty’s distinctive flavors as well as cider, wine and craft beers from other award winning breweries. Additionally, the Tap Room offers the flavorful food of Corazon for all to enjoy.
The Project has some classic items from the one at the Public Market, but the majority is a new, fresh take by Chef Ramon Velazquez. Unlike a nearby pavilion, which does not allow you to bring your alcoholic beverage to other businesses under the same roof, The Project’s liquor license covers the whole building.
Chef Ramon Velazquez’s cooking is best described by those who know it best as highly innovative yet intimately and deliciously familiar. Growing up in Guadalajara, Mexico, his love of food was nurtured by his mother and grandmother, who taught him how to make traditional Mexican dishes and create meals inspired by the local markets. Velazquez immigrated to the United States in 1990 and began working in restaurants in Santa Barbara, most notably as a sushi chef for the beloved restaurant Arigato for almost nine years and then moving on to the role of executive chef for Cielito.
The Captain Fatty’s located inside The Project is a little different than the Goleta location in that The Project home is not just beer but also offers cider, wine, and guest taps. Current guest taps are provided by The Apiary and SB Cider. Captain Fatty’s Craft Brewery began its voyage into the the beer scene when friends Jon "Captain" Wadell and Bryan "Fatty" Anderson began home-brewing beer more than a decade ago. Friend Preston Angell soon joined the team and they set sail to Goleta in 2014. They have since remodeled and expanded to a 15-barrel system with 120 barrels of fermentation capacity. Captain Fatty’s at The Project is their second location.