Angel Oak at Bacara

Angel Oak at Bacara

Angel Oak at Bacara

8301 Hollister Ave
Santa Barbara, CA 93117
Ph: 844.436.2089
Dinner Reservations: 877.735.3132


Angel Oak was built on the idea of duality: classic technique with modern execution. Inventive steakhouse offerings alongside elegant seafood dishes. Warm tones and rich textures against a backdrop of floor-to-ceiling ocean views. Every last detail designed to delight and inspire.


Born and raised in Paris, Chef Vincent graduated from the Institut Paul Bocuse in Ecully, France. His impressive career includes 3-Star Michelin restaurants, L’Astrance and Bras, as well as experience at some of the world’s most luxurious hotels, including The Ritz Paris, Balboa Bay Resort in Newport Beach and St. Regis Monarch.


Here, sophisticated doesn’t mean stuffy. You’ll find Angel Oak’s atmosphere to be as inviting as it is breathtaking. Our menu is approachable, with twists on classic fare. And our sommelier and mixologist ensure that you’ll have the perfect accompaniment to it all.


Chef Lesage has curated a menu worthy of his Parisian training and Michelin-starred background. Reimagining the traditional steakhouse, guests are treated to certified Kobe beef, locally-sourced Uni, seasonal side pairings and more. Award-winning pastry chef, Brooke Martin, continues that theme, updating classic desserts with a twist. View Menu


Angel Oak is housed at the world-renowned Bacara Resort & Spa. With 78 acres of oceanfront property, Bacara offers an array of indulgences, including a 42,000-square-foot spa, three zero-edge swimming pools and newly-renovated guestrooms. Ask about our hotel packages that offer access to all the resort’s amenities, including Angel Oak.

Room Reservations: 877.935.6117
Dinner Reservations: 877.735.3132

Zagat Review

Angel Oak at Bacara
Why it's hot: The tony resort near Goleta renovated and recently reopened its signature restaurant, now called Angel Oak. The room features floor-to-ceiling windows with panoramic views of the ocean from just about every table, an expansive bar topped with vibrant blue quartz and a patio for dining under the stars.

Must-order: Chef Vincent Lesage leads the charge here, creating a modern steakhouse and seafood menu with an emphasis on locally grown and caught goods. Think shellfish towers, real Kobe beef, foie gras torchon, dry-aged steaks, poached Maine lobster and fresh Santa Barbara uni.

Insider tip: Desserts are homey but elevated, the impressive wine list invites envy, and cocktails are of the classic variety served in really good glasses. Open for dinner only, 5–10 PM.

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