Coast has long been the downtown hotel restaurant that could … if people
only let it. Chef Brian Parks has a flair for seafood and a sense of
simple elegance about his plates, so it wasn’t really a seismic shift
when Coast revamped its menu this summer, doing what they call “From
Farm and Coast to Table.” The menu proudly boasts of local sourcing, and
not just for old-time produce favorites like Shepherd Farms and Tutti
Frutti Farms—it also calls out the Cultured Abalone in Goleta for its
lovely little mollusks and Steve Escobar and his good ship Ocean Pearl for spot prawns, crab, and the like.
If you want to read the rest, do so at the Indy's site.
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