Finch & Fork in Santa Barbara earns high praise!

I don’t normally select Hotel restaurants when I travel, unless I happen to be staying at that hotel. However, in this case, I made an exception and I’m certainly glad that I did! The Finch & Fork Corner Grill in the Canary Hotel; downtown Santa Barbara, certainly earned high praise!!

From the moment we entered the restaurant, we were impressed. The decor and ambiance is quite pleasing to the eye and we were greeted welcomely with top notch service all the way through our dining experience. It is important to note that James, our server, was a key component in the success of our evening. I was dining with my son, Nick, and he and I were both duly impressed by the expertise and ease at which James steered us through an exceptional dining experience. For me, the food is not enough on its own to create a complete win. It has to encompass the surroundings and service as well, and Finch & Fork did not disappoint in any area.

They have a booklet of custom cocktails and beverages to select from and feeling adventurous, we each tried something new. Nick tried a Figueroa made with fig infused buffalo trace, whiskey barrel aged bitters, & brown sugar and I selected a Guava Jelly composed of El Charro Blanco tequila, habanero guava, agave & lime. Tasty with a kick!

 

 

 

 

 

Chef James Siao’s goal is to highlight the bounty of the Santa Barbara area, from their caught-this-morning seafood to artisanal cheese producers and whenever possible, they source locally, buy seasonally and champion sustainable farm-to-table practices. They offer a table starter of a glass filled with House Pickled Vegetables to begin your meal. It held a nice variety of items to enjoy.

We both spotted Brussels Sprouts on the menu, a family favorite, and decided to begin our meal with their Skillet version served caramelized with pork chips. It was an served in an adorable appetizer portion iron casserole on a small wood plank. The sprouts were charred and delicious, just the way we like them!

My entree selection was their weekly special and what enticed me into the restaurant that night; Pork & Cork Thursday’s event. They make 52 different pork specials during the year featuring a new entree each week. This week was a Pork Chop served over a Roasted Cauliflower Puree topped with “Ramps 3 Ways”, and a Hibiscus reduction, aside a smoked Balsamic Cloud. Ramps are also known as wild leeks and are in season for a very short time of about one month each year. They were fun to enjoy prepared in 3 different interpretations. The pork chop was heavenly and cooked perfectly – tender and juicy, something often difficult to master with a pork chop. My entree was paired with a delightful Byron 2012 Pinot Noir served as an accompaniment, selected by the chef.

Staying with the pork theme, Nick ordered their menu item of Chili Caramel Pork Ribs served with a (not your ordinary) Baked Bean Ragout and Pickled Watermelon. It was also delicious and fork tender!

To complete our meal on a sweet note, James selected their Fire Roasted Milk Shake for us to share. It is created from caramelized banana ice cream, crushed graham cracker, salted caramel and toasted meringue served in a Ball canning jar with two straws. A feast for our eyes and well as our taste buds. Delish!

Perusing their website later I found that they promote several events and specials. I was especially interested in their “Wine Down Wednesday” special where every Wednesday they offer 1/2 off any bottle of wine with purchase of an entree. *Maximum value, $100; you can also bring a bottle from your own cellar and choose free corkage if you prefer. Most definitely something worthwhile to come back for!