Chef Justin Snyder’s very tatted arms delicately place down a black bowl
with what looks like an exquisite sea creature. But it’s not from the
sea at all; it’s a mound of Wagyu tri-tip tartare, with translucent
crisps of crostini set in it like fins, sprinkled with delicate sorrel
and red mustard greens. His secret, very local ingredient is Bragg’s
Liquid Aminos. That, along with his house-made Sriracha sauce, gives the
dish length and lift, so the deep beef deliciousness lingers as long as
a classic cabernet. “Santa Barbara has such a rich history of food.
It’s waiting to boom; it’s going to pop,” he exclaims. “Here I get to
have fun and open up my creativity.”
Want to read the rest then do so at the
Independent's site.
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