The Tasting Panel magazine

April 2018

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DEPARTMENT HEADER Linger at Loquita A SLICE OF SPAIN THRIVES IN SANTA BARBARA by Hana-Lee Sedgwick / photos by Rob Stark In Santa Barbara, CA, Loquita celebrates authentic Spanish cuisine. Loquita Executive Chef Peter Lee. RESTAURANTS TO WATCH 54  /  the tasting panel  /  april 2018 G iven Santa Barbara's historic roots in Spanish culture, cuisine, and architecture—and a similar Mediterranean climate to boot—it was only a matter of time before a restaurant in the coastal Californian city would center itself around paying tribute to the country's signature flavors. That's the idea behind Loquita, a new restaurant concept that wholeheartedly celebrates Spain while still feeling authentically Santa Barbara-esque in style. Named after the colloquial Spanish term for a wild, fun-loving young girl, Loquita is located at the gateway to the Funk Zone, the city's formerly- abandoned warehouse district that's been transformed into a mecca of wine, food, and art. As the sixth venture of Acme Hospitality, the team behind popular Funk Zone establishments like The Lark and Lucky Penny, Loquita is a welcome addition to the neighborhood. "It was the right time to dedicate our next restaurant to the incredible culture and food that Spain is known for, but interpreted by a contemporary California sensibility," says Sherry Villanueva, Managing Partner for Acme Hospitality. Loquita's kitchen is led by Executive Chef Peter Lee, formerly of the Michelin three-star restaurant Joël Robuchon in Las Vegas. Tasked with creating a menu that showcases simple Spanish food with a modern Californian twist, Lee looked to some of the nation's best Spanish restaurants for inspiration and soon discovered the incredible diversity of the country's cuisine. The resulting menu, which consists of inventive spins on traditional dishes, is designed to evoke a festive, communal dining experience—a playful nod to the tapas bars of Spain. Offerings include traditional pintxos, or one-bite morsels on a skewer; an extensive tapas menu; and Loquita's signature paella offered in vegetarian, seafood, and chicken and chorizo versions. The dish's base of tomatoes, chilies, and garlic cooks for six hours before it's mixed with Spanish bomba rice and a variety of ingredients straight from a nearby farmers market; meant to be shared by the entire table, the meal leaves a lasting impression. Lee's personal favorite menu item is the wagyu beef carpaccio, which he describes as an inherently Italian dish made with the flavors of Spain and California. "I use pickled mustard seeds, Manzanilla olives,12-year-aged Sherry vinegar, shallots, Arbequina olive oil, and fried parsley for crunchy texture," he shares. "It's a surprising dish." Adding to the fun is Loquita's Sunday brunch, where guests can enjoy patatas bravas, smoked salmon Benedict, and the popular Spanish French toast with oranges. Wash it all down with a fresh and salty Green Gazpacho Bloody Mary over a live flamenco dancing performance, and you've got yourself a memorable Sunday afternoon. The restaurant's contemporary interior, decorated with gilded Baroque- style mirrors, antique brass lights, and an expansive walnut bar, success- fully mixes European elements with Santa Barbara's relaxed yet refined ambiance (adding to the classic yet festive vibe is a large outdoor patio complete with fireplaces adorned with sardine cans). The indelible atmo- sphere makes it a worthy space for paying homage to Spain without leaving the confines of sunny California: You could say it's the perfect spot for a springtime staycation.

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