In these divisive times, it’s comforting to know that there’s at least one thing we can all agree on: the cradle of luxury and the epicenter of glamour is, indisputably, not western Goleta.
And yet, improbably, it’s there, just beyond the DMV parking lot and the teeming masses yearning to eat Kirkland pizza, where the Bacara Resort & Spa has provided seaside opulence for the past two decades. And now, the resort, which became part of the Ritz-Carlton empire in 2017, celebrates two important milestones: the acquisition of a new lead sommelier and the recent debut of the hotel’s casual-dining concept, the ‘O’ Bar and Kitchen.
For those of us who have long considered the Bacara to be the exclusive domain of Tesla-driving tourists who treat hundreds like Kleenex, the newly opened ‘O’ Bar is something of a revelation. Under the direction of Santa Barbara native Chef Richard Brown, the ‘O’ Bar is serving impeccably crafted dishes at accessible price points in a surprisingly relaxed and welcoming atmosphere. It’s a place where even jaded locals can eat well and feel at ease.