Wednesday, August 24, 2011

Coast Catches the Local Food Wave

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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