Cecco Is Magnifico

Ever play the game “What was my least favorite dish from that fine meal?” and not be able to come up with one? Ever do that after nine courses? That’s the kind of thing that can happen to you when David Cecchini is in the kitchen, as is the case at Cecco Ristorante, which has been open about six months now in Solvang. The longtime Santa Barbara chef has left the Harbor Restaurant to be full-time at Cecco, a mere half mile from his home, and it shows in the exquisitely balanced flavors on every plate. For example, there are the fried oysters on thin golden beet slices, a brilliant take on surf and below turf. A bit of baby arugula adds an almost horseradishy kick, and then there’s a truffle emulsion for extra unctuousness. Want to read the rest, go do so at the Indy's site.