Angel Oak earns national design award


Thank you restaurant development + design magazine for awarding Angel Oak the Form + Function Innovation Award. Angel Oak was chosen for our innovative use of space and creation of more intimate zones within a larger footprint. Only five restaurants across six categories were selected, each representing the best of the best in both restaurant development and design. Learn More


3 Sommeliers Warming Your Glass This Winter


The changing of the seasons brings a fresh crop of amazing sommeliers rocking the wine lists at respected restaurants across the country. That’s why you should cozy up this winter with a beautiful glass at one of the following three superb establishments. Whether you’re looking for a little vino after hitting the slopes or a robust red to pair with steak, these talented tasters can recommend something special. Read Article

View Angel Oak’s wine list (subject to change): Angel Oak Wine List


5 Santa Barbara restaurants where the food is as good as the atmosphere


Santa Barbara is the kind of place where one minute you’re cruising along the shoreline on a stand–up paddleboard, and the next you’re digging into cornmeal–fried West Coast oysters at the hippest restaurant in town. In other words: vacation paradise. Here are five Santa Barbara restaurants where the food is as good as the atmosphere; in other words, you’re in for a delicious, and highly Instagrammable, treat. Read Article


You Can Go Home Again


Angel Oak was spotlighted by Robb Report for our Jumbo Shrimp Cocktail dish – a twist on the classic “served with house-made remoulade and cocktail sauces, trout roe, charred lemon, and spiced popcorn in a style that’s more haute cuisine than midcentury nostalgia.” The feature called out Executive chef Vincent Lesage for “updating an entire steak-house menu for Bacara Resort’s new restaurant overlooking the Santa Barbara Coastline.” Please click here to review the full article.


Review: Angel Oak Brings Steakhouse to Bacara


Drama is a central ingredient at Angel Oak, which the Bacara opened as its fine-dining restaurant in June. The sprawling coastal resort at the western end of Goleta was without an upscale dining option for the 18 months since the closure of Miró, which opened in 2000 as the property’s original restaurant. The space’s extensive remodeling and renovated vibe make it almost unrecognizable to those who’d known it before. Please click here to read the complete review.

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Review: Angel Oak at Bacara


Angel Oak, which recently opened at Bacara Resort & Spa, is a heavenly new addition to the local fine dining scene. First of all, the restaurant is beautiful. The open-air design takes full advantage of the oceanfront views, with each of the 162 seats from the dining room and bar ensured a view of the Pacific Ocean. The dark wood and earth-toned accents of restaurant are dramatic and unique and include a hand-carved granite podium, exotic Chamcha wood table, hand-blown chandeliers, and an Amazonite bar that serves as a focal point and anchor in the dining room. And of course, the ocean view from the outdoor dining terrace can’t be beat. Full Article

Chef Vincent Lesage

Q & A with Chef Vincent Lesage


Executive Chef Vincent Lesage has always found inspiration through art in the form of food since he was a little boy visiting the galleries and museums around his home in Paris. Finding his way to California and discovering the fresh bounty of the west coast has made his culinary palette even more colorful. Read about how his imagination brings it all together in Honest Cooking’s “Q & A with Executive Chef Vincent Lesage of Angel Oak Restaurant.”

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Eat, Stay, Love


C Magazine’s look at four new California hotel restaurants that are stepping up to accommodate all tastes.

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Heaven by the Sea


Written by Jordyn Schiff, Angel Oak is described as “elevating the meal fare at Bacara” with its “impressive design and presentation.” The restaurant itself is described as stylish and sophisticated, with a spacious bar that “practically beckons couples to enjoy a cocktail” and an “engaging menu full of eclectic choices.” READ MORE