This past year was, for many of us, heartbreakingly divisive. A tumultuous election season landed family and friends on opposite sides of the political fence, straining relationships and narrowing Facebook friends lists. Natural disasters ravaged some parts of the world; perpetual violence drove millions from their home country; far too many iconic, beloved celebrities died; and terrorist attacks damaged cities across the globe. It was a tough one.
But that’s the beautiful thing about food: At the end of the day, it doesn’t matter where you’re from, what you do for a living, or where you land on the political spectrum—you’ve still got to eat. So we’re here to celebrate the practice of breaking bread, because throughout history—even including 2016—it has kept us together.
We spent 2016 breaking bread at some incredible places in and beyond Santa Barbara County. Here are a few of the best of them.
FOOD LANDS: We took a little trip to San Francisco in August to check out Outside Lands, the Bay Area’s own three-day festival featuring some musical artists you’ve definitely heard of. But as far as we’re concerned, the festival’s food component—starring restaurants you’ve probably never heard of—is far more important. (OK, it’s at least as important.) Food Lands offered meals, drinks, and desserts from the likes of Big Chef Tom’s Belly Burgers, Sataysfied, KoJa Kitchen, The American Grilled Cheese Kitchen, Four Barrel coffee, and Charles Chocolates. Our reporter still hasn’t lost that Food Lands poundage (but that’s what New Year’s resolutions are for, anyway). Add Outside Lands to your to-do list for 2017, if only for the excellent eats.
LOCAL AND COMFY: Pico at the Los Alamos General Store opened in February, and it’s got everything you’ve never needed. But you know you want it: the cute throw pillows, the canned wine, the beekeeping supplies, the extensive collection of wines from all over the world. Name it, and it’s there. Pico’s restaurant component offers a diverse menu featuring locally sourced ingredients, and chef Drew Terp vies for a “homey comfort style” in his dishes. But while the restaurant sources as many of its ingredients as possible from local vendors, about 80 percent of its wines come from out of town, in the “great big world of wine.” Check out Pico’s locals nights, happening every Tuesday.
BACK TO BASICS: Charlie’s didn’t pop onto the scene in 2016—in fact, it’s been there for more than 40 years. But in a whirlwind of a year like the one we just had, sometimes it’s important to return to what’s familiar and reliable. And for Los Alamos’ own, that’s Charlie’s. It’s a Mexican-American joint, with a burger menu as extensive as its burrito menu, and you’re guaranteed to leave full and happy, and probably with a doggie bag. We sampled the “small super burrito,” which was definitely more super than small, and it left our columnist wanting for nothing. So when 2017 rolls around and brings with it another flurry of new, scary things, take solace in this: Charlie’s will still be there, and their burritos will still taste delicious.
CUBANOS FOR ALL: The past year was rough for everybody, but as they say, every cloud has a silver lining. And 2016’s silver lining was the Cubanissimo food truck. Chrystal and Arqui Trenado started their Cuban food truck business in Santa Maria in early 2016, and they’re still rollin’ around, serving up some of the best Cubanos you’ve ever tasted. Their sandwiches come paired with yucca fries and a garlic dipping sauce, and we recommend springing for a Cuban soda, to boot. Not feeling a sandwich? Cubanissimo’s menu shifts around, but it always offers a diverse array of Cuban dishes, such as ropa vieja—but with a local twist: tri-tip. Craving it yet? Good. Check out Cubanissimo on Facebook to see where they’re parked for the day.
NEW AND IMPROVED: It’s a romantic story, really. We were introduced by a mutual friend—Chef Pink of Bacon & Brine in Solvang—and as soon as I got a glimpse of it on its plate, headed for my table, I knew it was the one. And it was love at first bite. I even cried a little. (No, really—I cried a little.) It was a bone-in pork chop, paired with blackened-apple-braised celery, sage, and smashed potato. It was perfect. And then I ate it. And you should, too. After a business hiatus, Bacon & Brine opened its revamped restaurant in August, boasting an extended menu of locally sourced dishes. I tasted several of them, and each blew my mind in its own way.
Contact Staff Writer Brenna Swanston at bswanston@santamariasun.com.
This article appears in Dec 29, 2016 – Jan 5, 2017.
