bouchon, santa barbara
Mitch and Jeanne doin what they do best!
Mitchell Sjerven, Proprietor
the concept
We created bouchon to reflect my image of fine dining— the freshest ingredients, prepared with care. Excellent wines that reflect the quality and character of our region and work in concert with the cuisine. Warm, inviting ambience, service at a relaxed, leisurely pace.
the food
We source all of our ingredients using an ‘as-fresh-and-as-local-as-possible’ approach, with fish from the Santa Barbara Channel, produce from the surrounding countryside and meats and poultry from local micro-ranches. You’ll taste a difference.
the wine
We believe that Santa Barbara is producing some of the finest California Chardonnay, Pinot Noir and Syrah. Other locally produced varietals will surprise you with their quality, variety and approachability. On the last page of the wine list you will find a page of forty or so Central Coast wines that we feature by the glass. Please ask your server for recommendations on how any of them may match up with your dinner selections. Bon Appètit!
random details
Dinner Nightly from 5:30 pm
we gladly prepare vegetarian items
bouchon santa barbara opened Bastille Day 1998
a non-mandatory gratuity of 20% may be added to tables of 6 or more
private dining in the cork room available for groups of 10 – 20 pp
bouchon means wine cork in French
restaurant-quality catering for intimate dinner parties
we shop year-round at the Farmer’s Market
corkage is $25.00 per 750 ml
how to reach us
info@bouchonsantabarbara.com
805.730.1160
9 West Victoria, Santa Barbara, CA 93101
ON THE SET
RECIPES
Sweet Corn and Herb Fregula |
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INGREDIENTS:
3 cloves garlic (minced)
1 1/2 cup Fregula Pasta
2 ears fresh corn
2 Tbs. extra virgin olive oil
1 3/4 cup chicken stock
1 1/4 cup freshly grated parmesan cheese
1 1/4 cup parsley, sage and thyme (equal amts., minced finely)
Salt and Pepper to taste
METHOD:
Bring 3 quarts water to a boil. Blanche Fregula until al dente, about 10-12 minutes. Remove from water to an ice bath and set aside. Remove kernels from corn and set aside. In large skillet heat extra virgin olive oil over medium high heat, add corn and saute for a minute. Add garlic, stirring constantly for 30 seconds. Add strained Fregula and saute for another 30 seconds. Add stock, salt and pepper and herbs. Reduce until thick. Garnish with grated parmesan. Enjoy!
Olive Oil Marinated Double Cut Pork Chop with port demi-glace |
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The Marinade......
INGREDIENTS:
MARINADE
1 qt. extra virgin olive oil
4 sprigs fresh rosemary (rubbed to release oils)
3 cloves garlic (crushed)
1 red onion (chopped)
4-1 1/2 in. center cut pork chops
Marinate for up to 2 days!
METHOD:
Brown pork chops in grapeseed oil over medium high heat until evenly golden, about 4-6 minutes per side. Place in 400 degree oven and roast to 150 degrees. Take out of oven and let sit under foil 5-10 minutes. Warm and serve with demi-glace.
INGREDIENTS:
DEMI-GLACE
1 Tbs. extra Virgin Olive Oil
1 qt. port
1 qt. chicken stock
2 shallots (minced)
1 clove garlic (minced)
METHOD:
Saute shallot and garlic in extra virgin olive oil. Deglaze pan with port and reduce by half. Add chicken stock and reduce by half again. Season to taste. Enjoy!
