Thursday, June 30, 2016
Goleta's Got a New Chef
This dish is just one of the highlights on the menu at the Outpost at the Goodland Hotel, a spot with a new chef, Nick Bajal, who is whipping up some tasty plates. The menu is slowly shifting under his watchful eye and keen palate to add stuff like bibimap (he does have a bit of a Korean thing going, but overall it's all Pacific Rim, and a big rim that is) with a duck breast cooked to such perfection you'd instantly order duck if it were on the menu. Or something like white bass over a cashew mole, rich with more savories than you can count yet not a bit gloppy or gooey (if you've been scared off by too many more chocolate-based moles). This dish is so good even the red quinoa on it is ok!
Save room for dessert, too, especially the beguilingly exotic Coconut and Hibiscus, which is rum soaked coconut cake, candied cashews, and hibiscus sorbet. The cake is moist but also a bit biscuity, a very satisfying texture, not too rummy (this isn't Little Italy), and than that sorbet gives just the right fruity-flower notes. Lovely.
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Can't wait to try it!ReplyDelete