Palm Springs, CA – Summer 2025

When the Coachella Valley sizzles under triple-digit sun, the lure of a breezy three-hour drive to Santa Barbara and nearby Montecito can become irresistible. Imagine trading the desert heat for beautiful beachside strolls, boutique browsing, and a culinary scene that could rival any coastal escape. Santa Barbara/Montecito is magical. If only there were a direct flight from Palm Springs to Santa Barbara Airport hint hint. (Dream scenario: picture a 40-minute hop instead of the scenic drive!)

Either way, here is an exclusive restaurant recommended by Santa Barbara’s own Chef Chas Escalante of SB Event Company:

Ospi Montecito – Cal-Italian Charm & Wood-Fired Fare

Chef Jackson Kalb’s Ospi (now gracing Montecito) blends coastal California and Italian styles, serving breakfast, lunch, brunch, and dinner in a light, stylish setting. “Ospi Montecito reimagines Italian cuisine with modern sophistication, delivering a dining experience as effortlessly refined as the community it calls home.” Menus feature:

• Antipasti: Kale Salad (almond dressing, Parmigiano, avocado, herbs), Caesar Salad with colatura cacio e pepe dressing
• Brunch favorites: Lemon Ricotta Pancakes with whipped coconut and guava syrup; Avocado Fett’unta with fried egg and pistachio; Crab Cake Benedict—crab cake topped with poached egg and jalapeño hollandaise
• Lunch & Dinner: Savory sandwiches like “The Godson” (prosciutto, coppa, mortadella, provolone); Grilled Mortadella with cheddar, iceberg, remoulade, and chips. Pasta highlights include Spicy Rigatoni alla vodka and Tagliatelle Bolognese
• Dinner mains & brunch: Breakfast Pizza with bacon, egg, rosemary, scallion — a playful start; Shakshuka Pizza; hearty pasta and antipasti options

Full menu: here.

Pictured: OSPI in Montecito

Alma Fonda Fina – Elevated Mexican with Local Flair

Helmed by Michelin Bib Gourmand chef Ramon Velazquez, Alma Fonda Fina fuses Mexico City flavors with fresh Santa Barbara ingredients:

• Dinner & Lunch Entrées: Oaxacan-style Salsa & Tlayudas (white tostadas with green tomato and macha salsa); Guacamole with tortilla ash and pumpkin seeds; Rib Eye Chicharrón with queso fundido and chorizo on house flour tortillas
• Hearty Mains: Carne Asada (10 oz or 14 oz steak with potato and grilled peppers); Octopus Zarandeado with seasonal octopus, black beans, and blue corn tortillas; Enchiladas Alma (Jidori chicken, crema, rice), Vegetarian Enchiladas, Mole Enchiladas, and Paella round out the savory offerings
• Cold Menu Crudos: Ceviche Cuixmala (halibut in coconut aguachile with grapefruit and passion fruit); Tuna Tostada; Tuna Tartar; Peach Aguachile; Kampachi; Tomato Ceviche—all served with crispy tostadas
• Sweets: Arroz con Leche (basmati rice pudding with golden raisins and salted caramel ice cream), Date Cheesecake with passion fruit, or simple Ice Cream scoops

Full menu: here.

Silvers Omakase – Michelin-Starred Japanese Artistry

Silvers Omakase, led by Chef Lennon Silvers Lee, offers an immersive 10-seat Japanese omakase that recently earned a Michelin star.

• Experience: Guests begin in a cozy waiting room with champagne and jazz before transitioning to a blue-toned sushi bar where chefs engage directly in a theatrical culinary experience The InfatuationSiteline.
• Tasting Menu: A 13–20 course progression—approximately 75% sushi, 25% composed dishes—showcasing dry-aged fish (imported and local), house-milled Japanese rice, and seasonal artistry The Santa Barbara Independent.
• Highlights reported by diners: “Seabream sashimi in tangelo juice, uni fried rice, and marbled otoro,” along with “uni cocktail with crispy rice balls,” and “wagyu, raspberry-and-sea-buckthorn sorbet” add indulgent flair