Issue link: https://digital.copcomm.com/i/960891
44 / the tasting panel / april 2018 SANTA BARBARA A s a fan of Kimpton Hotels for many years now, I find "the Kimpton way" not only offers reliable comfort at choice locations, but a com- mon thread of housing fine— and often trendsetting—dining. With my many travels to California's Central Coast, my stops in Santa Barbara are frequent. More often than not, my nest there is the inviting Kimpton Canary Hotel, which is perched on a high-traffic corner downtown nearby the city's best shopping and restau- rants. Add these benefits to the Canary's dog-friendly reputa- tion (Yappy Hour, anyone?) and bar devoted to craft cocktails, and I've found there's no better place to stay. Let's return to the trend- setting dining: The hotel's restaurant, Finch & Fork, has maintained its stellar reputation through the years with menus devised by talented chefs. With James Siao currently at the helm as Executive Chef (he also oversees the kitchen at another Kimpton restaurant, The Outpost at the Goodland, in nearby Goleta), the cuisine has never been more creative. He's always conceiving innovative ways to spotlight ingredients from local fishers, farmers, and ranchers, and the result- ing dishes excel in invoking nostalgia and bit of surprise. "James brings out flavors that are bold, but familiar," Patrick Bryant, Director of Food and Beverage for the Canary and Finch & Fork, tells The Tasting Panel. "I love the simplicity of the dishes." But after taking a single glance at Siao's plated salmon with beluga lentils, asparagus, panc- etta, green peppercorn hollan- daise, capers, and baby turnips, one can't help but think the chef's style could perhaps be more accurately described as "elevated simplicity." Bryant, a 20-year industry veteran with experience in Las Vegas, understands the nature of high-end, high-volume restaurants and hotels, and his 360-degree view of the space keeps him constantly aware of his guests' needs. The atten- tion to detail is immediately apparent: Few cities harbor prominent hotels that offer a benchmark for spectacular cuisine, but this corner eatery makes the Canary fly higher than ever. Thinking Outside the Gilded Cage THIS BIRD CAN SING: WHY FINCH & FORK AT THE KIMPTON CANARY IS ONE OF SANTA BARBARA'S LEADING RESTAURANTS AND COCKTAIL STOPS This salmon dish from Finch & Fork Executive Chef James Siao can be described as "elevated simplicity." Fresh ricotta cavatelli with housemade sausage ragout, braised Tuscan kale, crème fraiche, fennel pollen, and parmigiana. PHOTOS COURTESY OF KIMPTON HOTELS Finch & Fork Lead Bartender George Piperis creates signature cocktails that keep the locals flocking in daily for pre- and post- dinner quaffs. We especially enjoyed Barbie's Bath Bomb, which combines Hangar One Vodka with rhubarb, tarragon, and grapefruit air. by Meridith May Patrick Bryant in the General Manager and Operations Director for the Kimpton Canary Hotel in Santa Barbara, CA.