Executive Chef James Siao’s menus read like a love letter to Santa Barbara farms and fishermen, as each one of his clean, simple dishes—from small bites to full meals—lovingly pairs no more than six ingredients, mostly drawn from the bounty of the central coast. And the community loves him back: the press is smitten by his creative, memorable meals, and loyal regulars come back again and again to see what daily special he’s cooked up this time.

Zagat Review

Why it's hot: Get comfort food with a twist at the Canary Hotel’s restaurant. The decor fits the city, with brown leather booths, wooden-plank tabletops, and banquettes strewn with pillows — it feel like someone's chic Central Coast home. The crowd is a good mix of hotel guests and locals, especially since they added the entrance directly to the street (and you no longer have to walk through the hotel).

Must-order: Finger foods like cheddar hushpuppies and salt-and-pepper chicken wings are a good place to start. Grilled asparagus with frisée and soft-poached egg and bacon vinaigrette, baked mac 'n' cheese, any of the flatbreads and the bone-in rib-eye are great places to end up. 

Insider tip: There are always some super-fun specials, including bottomless mimosas at brunch for $12, weekly menu specials like fried chicken on Tuesdays and a rooftop wine tasting series that starts when the weather hits its summer, breezy peak.