Issue link: http://digital.copcomm.com/i/253609
february 2014 / the tasting panel / 81 Seeing Stars: Stella Mare's When I was writing a restaurant column for the Santa Barbara News Press back in the late 1990s, Stella Mare's was a favorite. In its former iteration it was a seafood ine-dining spot (its name translates as "star of the ocean"). Now, it is decidedly a French bistro, sans the high prices that once pegged it as a special occasion des- tination. Larry Nobles, Director of Operations, works in tandem with owner Philippe Rousseau, and the menu speaks in an accent that combines classic and country French. "The coq au vin and the onion soup were musts," says Noble of the menu's bistro classics, while he sits down beside us on custom dis- tressed French Provincial chairs that really "make" the room. The restaurant, located in a house just outside Montecito proper on the historic Santa Barbara Bird Refuge, looks like a French country inn, complete with a sunroom that acts as the well-lit bar. In Stella Mare's glass-enclosed Greenhouse, the sun warms customers during the day and the edgy cocktails warm (or cool) the palate anytime. Nobles, an experienced bartender in his own right, had a vision for the drinks program that would bring it current and perhaps even far-forward. He recruited mixologist Kevin Eddy to help him craft special drinks that have opened up a broader patronage for the restaurant and bar. Stella Mare's Director of Operations created an edgy bar program. The Los Patos burger is made from duck and pairs here beautifully with a Rhône red. PHOTO: JEREMY BALL PHOTO: JEREMY BALL The Country Garden ◗ 1 oz. CROP Organic Meyer Lemon Vodka ◗ ½ oz. yellow beet purée ◗ ½ oz. ginger liqueur ◗ 2 oz. fresh pressed orange juice ◗ 3 slices macerated red beets ◗ Serve in a Mason jar; garnish with sliced red beets.