So I finally made the pilgrimage to Santa Barbara’s Bouchon, not to be confused with Thomas Keller’s Napa restaurant with the same name. Even though the SB restaurant lacked in creativity by naming their restaurant after Keller’s, they did not lack in creativity when it came to the food. It truly is one of the best restaurants in SB and is a pity it took me so long to eat there.
I decided to take my mom to Bouchon since she bought us tickets to see Jesus Christ Super Star. The performance pretty much sucked. They were lip singing about 90% of the time. Nothing is sadder than poor old Ted Neeley teetering around a stage, dressed as Jesus, looking as confused as ever, slightly deranged, and like he is having a heroin induced flashback. Ya…it was strange. Anyway, Bouchon made up for it. For those who don’t know, Bouchon is a SB staple. They focus on local wineries and all of their ingredients come from the local farmers market. We all know how I feel about the farmers market, so its no surprise that I’ve been dying to eat there.
We started our meal with the appetizer of the day which was locally caught spiny lobster on a puff pastry with a saffron butter sauce served on a bed of frisse lettuce and mushrooms. It was paired with a glass of Flying Goat’s sparkling Rose. SUCH a good combination. The rose brought out the sweetness of the lobster. It was delectable… like spoon licking good.
The menu was filled with awesome and creative dishes. I really wanted to taste them all. I’m greedy and gluttonous so I couldn’t decide what to eat. That’s why god invented good waiters. Seriously, I develop intimate relationships with my waiters. I told Daniel (waiter boy) that I couldn't decide between the venison, pork chop, or the rack of lamb. He sold me on the lamb which was an EXCELLENT choice.
I love lamb. I frequently order lamb. Problem is, most restaurants use the same type of sauce (cherry or pomegranate) on lamb and it all just ends up tasting the same but good. Not so with Bouchon. Bouchon served their rack of lamb with a blood orange and mint demi glace. Oh. My. God. To me, this was a perfect pairing between taste and texture. The velvety texture of the demi glace mixed with the bitter-citrusy flavor of the blood orange and balanced with the soothing taste of mint. Wow.
The lamb was also perfectly cooked. I felt like such a bad ass when I ordered it because when Daniel asked how I wanted my meat cooked and I said medium rare, he replied “The chef would love you.” SIGH. That is my dream. I want to befriend a chef and have someone to get all food nerdy with. But I digress…
Anyway, if you happen to find yourself in the SB area anytime soon, make a reservation here. Bouchon should not be missed. Do your mouth a favor.Click here for Bouchon Santa Barbara!