What began as a Santa Ynez coffee shop now pours a different kind of iced drink, thanks to the restaurant makeover that led to Pony Cocktails + Kitchen. At the site formerly known as Pony Espresso, proprietor Alberto Battaglini went all in to revamp his business, which originally opened in 2019.
“From the very beginning of running Pony Espresso, the idea of transforming the venue into a full-service restaurant and bar was always part of the bigger picture,” Battaglini said in an email interview. “It wasn’t a sudden epiphany or a shift in focus—it was the plan from day one.”
With a new menu and later hours than its predecessor, Pony Cocktails + Kitchen debuted its expansive lineup of breakfast, brunch, lunch, and dinner options to the public in late 2024. As its name suggests, the restaurant dishes out plenty of mules, but no horses.
Some of Pony’s cocktails pay tribute to the venue’s roots, as espresso-centric martinis are among the venue’s drinks geared toward breakfast and brunch pairings, alongside concoctions like Pelo de Perro (hair of the dog)—Battaglini’s South American spin on a classic hangover cocktail mixed with a choice of tequila or mezcal, green chili, cucumber juice, agave, and herbs.
It’s designed to pair swimmingly with Pony’s daytime dishes, including some standards that carried over from Pony Espresso’s menu, especially the Hungover Hash (roasted potato, locally sourced veggies, avocado, house salsa, soft boiled eggs, and herbs) and its signature loaded breakfast burrito, known as the Sunrise Burrito.
Meanwhile, Battaglini had Pony’s new dinner entrees and appetizers in mind when creating cocktails like Mr. Rooster (beeswax-washed whiskey, vanilla Chartreuse, ginger extract, lemon, honey, and Peat Monster spray), intended to mesh well with the eatery’s new savory porcini doughnuts, roasted cod, and other evening dishes.
Regardless of what time of day you’re grabbing a sweet or sour libation at Pony, Battaglini said that all of his drinks rely heavily on a specific ingredient that often gets lost in the mix when people think about the essential components of a good cocktail.
“Ice is one of the most overlooked yet vital elements in crafting exceptional cocktails. It’s not just about chilling a drink; it’s about controlling dilution, maintaining the right temperature, and creating a visually stunning presentation,” Battaglini said. “We treat ice as an integral part of the recipe, not an afterthought. We work with specific shapes depending on the cocktail.”
Large-format cubes or spheres are “perfect for sipping spirits like whiskey, as they melt slower, preserving the integrity of the drink,” he explained, but crushed ice, on the other hand, “works beautifully for tiki-style cocktails, enhancing the texture and presentation.”
While spearheading Pony’s new cocktail program, Battaglini—born and raised in Verona, Italy—brought Santa Ynez local Jonny McDermott on board as Pony’s chef and head of concepts. McDermott’s past roles include culinary positions at the Michelin-starred Madera in Menlo Park, Sear Steakhouse in Solvang, and The Inn at Mattei’s Tavern in Los Olivos.
“We share the same passion for the hospitality business and a mutual understanding of what it takes to create memorable guest experiences,” Battaglini said about his partnership with McDermott. “Together, we’ve created a menu that celebrates bold flavors, fresh ingredients, and the kind of innovative approach that sets Pony apart.”
McDermott described his cooking style as French in technique, Italian in spirit, Californian at heart, and easy to align with Battaglini’s sensibilities.
“Our views on hospitality and food paralleled each other. … I think we both knew we would be a formidable team,” McDermott told the Sun over email. “I would describe the food I wanted to do, and he would talk about the style of service and the bar program.”
The prolific chef said that the cuisine you’ll find at Pony is “globally influenced, yet familiar and delicious. Simple, but bold.” Battaglini thinks the world (pun intended) of McDermott’s approach.
“His ability to create globally inspired dishes with precision and passion is unparalleled, and his input has been crucial in tying together the bold, innovative flavors we aim to deliver,” Battaglini said. “His talent has been instrumental in crafting a cohesive and exciting dining experience, and I’m incredibly fortunate to have him as a collaborator.”
Catch Arts Editor Caleb Wiseblood riding the ponies at Waller Park, or email him at cwiseblood@santamariasun.com.
This article appears in Jan 30 – Feb 9, 2025.