Taking a trip up the coast? S. Irene Virbila suggests Julienne restaurant in Santa Barbara
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Times restaurant critic S. Irene Virbila says her Santa Barbara dining options used to be limited to La Super-Rica and a few other spots. But now, her list includes Julienne Restaurant. She gives it two stars in this week’s review:
I was smitten the moment the platter of house-made charcuterie came out. This was a serious effort. Everything on the plate with the exception of prosciutto was made in-house. That meant a coarse-textured, country-style pork and liver pâté with a golden raisin compote, a slab of their own mortadella embellished with pistachios, even the saucisson sec and a Tuscan-style finocchiona salami. They actually make much more — including lamb lardo, trotter terrine and potted foie gras served in a little glass jar topped with blackberry gelée — but serve only five or six selections at any given time.
Read the rest of her review here.
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