Named for a Chumash dialect, Barbareño is hyperlocal, with ingredients coming from within what feels like a single postal code. The staff knows the names of every farm their produce and meat was sourced from, which is always an excellent sign.
Meant for sharing, the menu is made up of small plates and three platters: Whole fish, chicken, and barbecue. The barbecue isn’t your typical Texan style: Barbereño specializes in Santa Maria barbecue, a regional tradition I’d never heard of. They do a contemporary cold-smoked, slow-cooked version at dinner and a traditional quick-grilled style at brunch. Both are served with pinquito beans and pico de gallo.
The barbecue and other platters feed a table, encouraging communal dining. You can also comfortably dine solo at the bar enjoying one or two of the plates. But, while the ricotta dumplings are a crowd favorite, the vegetable plates are delightful, the pasta offerings could use refinement (according to my Dad)
With dried herbs hanging over the kitchen and wood interiors, the restaurant is decidedly cozy, especially on a rare rainy day. The wood-fired grill serves as both the practical and spiritual center of the operation. You can feel the love and intentionality that went into this Santa Barbara restaurant, as well as the quality produce and meats that make it worth coming back to.