In case you need another excuse to head north for a Santa Barbara getaway, L.A. culinary whizzes Phillip Frankland Lee and Margarita Kallas-Lee are bringing their game to The Montecito Inn with four concepts to launch this fall through winter. The team, along with designer Jordan Olson, is partnering with the family-owned inn to bring a range of dining options to locals and visitors, from a fast-casual seafood shack to composed ice cream cones, casual neighborhood fare to artful fine dining.
“The history, magic, and proximity of Montecito makes it the perfect place to grow the Scratch family,” said chef-owner Phillip Frankland Lee of Scratch|Restaurants. “My early childhood memories of Santa Barbara weekends have grown into a love of the wines, produce and seafood of the area. I’m thrilled to partner with the Copus family to showcase this beautiful locale and its bounty.”
Scratch/Restaurants at The Montecito Inn — in order of opening — include:
Frankland’s Crab & Co.: The elevated fast seafood concept that has been a hit in Encino will bring dine-in and takeaway meals for lunch and dinner daily and is scheduled to open this September. Menu highlights include by-the-pound fresh catches; flavorful filets of wild-caught fish battered in Scrimshaw brew; and the signature chowder, teeming with a variety of seafood (crab, lobster, prawns) and house-cured bacon. (I’ve had this and it’s way-past yum!)
Margarita’s Homemade Iced Cream: Pastry chef Margarita Kallas-Lee is launching her debut concept within the Scratch/Restaurants portfolio later this fall. The iced cream bar will feature Margarita’s signature composed cones, a composition of flavors and textures — with inventive cones including triple-crème camembert iced cream with sourdough breadcrumbs, wild honey and lavender sprinkles in a sourdough waffle cone, or earthy hojicha iced cream in a charcoal cone with matcha, carrot and turmeric sprinkles.
The Monarch: Opening this winter, this all-day dining room and bar will highlight local Central Coast cooking — in an elegant space centered around a wood-burning hearth. The dining room will feature the season’s best vegetables, fruit, herbs, seafood, and game — paired with the best local wines. Phillip Frankland Lee will helm the kitchen’s approach to locally-sourced fare.
Silver Bough: Also set to open this winter, rounding out the group of concepts, Silver Bough will bring a mod approach to the grand fine dining tradition.