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Brad A. Johnson

Food & Travel

Brad A Johnson
  • Blog
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    • Food Photography
    • Travel Photography
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Closer Look: Stonehouse Restaurant at San Ysidro Ranch, Montecito

  • December 18, 2021
  • Brad A. Johnson
I don’t believe there’s a better restaurant in Santa Barbara than Stonehouse at San Ysidro Ranch. The food is truly outstanding. The service, impeccable. The wine list, world-class. And the atmosphere? Nothing else compares. 
Chef Matt Johnson might be the most underrated chef in California. It makes no sense to me that the Michelin Guide hasn’t recognized this restaurant with a star. It is every bit as deserving as Rustic Canyon in Santa Monica, Cut in Beverly Hills or Knife Pleat in Costa Mesa — all terrific restaurants but none any better than Stonehouse. 
Stonehouse at San Ysidro Ranch in Montecito (Photo by Brad A. Johnson)
Freshly picked flowers at Stonehouse at San Ysidro Ranch in Montecito, California (Photo by Brad A. Johnson)
Stonehouse restaurant at San Ysidro Ranch in Montecito, California (Photo by Brad A. Johnson)

The menu here, like San Ysidro Ranch at large, is gloriously old-fashioned. To be clear: That’s not the same thing as dated. The chef flirts with just enough global trends and modern twists to make classic preparations feel fresh and exciting. 

While Johnson (head chef since 2011) is a master of French and Italian techniques — impeccable sears, perfect gnocchi, textbook gelée — he cooks in a vernacular that is distinctly Californian. Sole might be flown in from Dover or truffles from Burgundy, but the chef’s menu is mostly a who’s who of local produce and provisions, some of it even grown on the resort grounds, like Meyer lemons and tangerines and all manner of vegetables and herbs.  

Here’s a quick visual tour: 

Diver-harvested scallop in pomegranate aguachile with cara cara oranges, pickled peppers, Tokyo turnips and watermelon radish. Absolutely stunning, right? 

Diver scallop with pomegranate aguachile at Stonehouse at San Ysidro Ranch in Montecito (Photo by Brad A. Johnson)

Kumamoto oysters with prosecco gelée, pixie tangerines, mango spheres and Persian cucumber:

Oysters with prosecco gelée, pixie tangerines, mango and Persian cucumber at Stonehouse at San Ysidro Ranch (Photo by Brad A. Johnson)

Japanese yellowtail crudo with tangerines, purple sango radish, sea grass, espelette and shiro dashi vinaigrette: 

Yellowtail crudo at Stonehouse at San Ysidro Ranch in Montecito, California (Photo by Brad A. Johnson)

Roasted California quail with Mexican mole (reminiscent of Oaxaca), sweet potato gnocchi (ethereal), baby kale and toasted cashew vinaigrette:

Roasted California quail at Stonehouse restaurant at San Ysidro Ranch in Montecito, California (Photo by Brad A. Johnson)

Maple-glazed king salmon with wild rice, asparagus, butternut squash, baby kale, brown butter almonds and lemon beurre blanc. This was probably the best piece of salmon I’ve ever eaten. Seriously incredible. In more than 25 years of writing about food in restaurants, I don’t believe I have ever described a piece of salmon as “incredible,” until this:

Maple-glazed salmon at Stonehouse restaurant at San Ysidro Ranch in Montecito, California (Photo by Brad A. Johnson)

Truffle honey glazed duck breast with morel mushrooms, creamed corn, asparagus, fava beans and duck jus. Pray you never get COVID and lose your sense of smell because you really need to appreciate this one:

Truffle-honey glazed duck at Stonehouse at San Ysidro Ranch in Montecito (Photo by Brad A. Johnson)

Coffee-dusted venison with miatake mushrooms, romanesco, sweet potato puree, braised cabbage and blackberry peppercorn jus:

Coffee-dusted venison with miatake mushrooms, blackberries and romanesco at Stonehouse at San Ysidro Ranch (Photo by Brad A. Johnson)

Meyer lemon tart with raspberry meringue and poppy seed sablé. The lemons are grown onsite:

Meyer lemon tart at Stonehouse at San Ysidro Ranch in Montecito (Photo by Brad A. Johnson)

Chocolate cake with salted praline and milk chocolate feuilletine:

Chocolate cake at Stonehouse at San Ysidro Ranch in Montecito (Photo by Brad A. Johnson)

Valrhona chocolate soufflé with warm chocolate sauce and Tahitian espresso ice cream:

Chocolate souffle at Stonehouse at San Ysidro Ranch in Montecito (Photo by Brad A. Johnson)

The restaurant occupies the upper level of a two-story sandstone landmark built in 1889 as a citrus packing house for surrounding orchards. An original wood-burning fireplace anchors the romantic dining room, the windows of which overlook the local creek. Most of the tables, for now, are set up outdoors on two terraces with heated limestone floors, surrounded by frangipani and bougainvillea.   

Despite the restaurant’s ultra-exclusive location within a gated resort and the staff’s meticulous attention to detail, the entire affair is surprisingly relaxed and casual. This is quintessential indoor/outdoor living. This is the good life. And here’s the kicker: If you’re staying overnight at San Ysidro Ranch, dining here is complimentary (except for alcohol). It is otherwise very expensive, a detail that doesn’t phase the regular neighborhood clientele. 

The wine cellar at Stonehouse at San Ysidro Ranch in Montecito (Photo by Brad A. Johnson)

Sommelier Tristan Pitre oversees the 12,000-bottle wine cellar. He assembled the vast collection from scratch in a matter of months after the restaurant’s original inventory was destroyed in a mudslide. With the generous help of owner Ty Warner, Pitre not only built it back but also procured the deepest vertical of Chateau Petrus currently available the United States. I told him I couldn’t afford the Petrus, so he summoned an equally enjoyable alternative from Italy for $75. 

It had been nearly 15 years since my last visit to Stonehouse. It was good back then. But it’s in a completely different league now.

Add this one to your bucket list. 

Stonehouse at San Ysidro Ranch, 900 San Ysidro Lane, Santa Barbara, 805-565-1720, stonehouserestaurant.com

For more travel inspiration and photos, I invite you to follow me and join the conversation on Facebook, Instagram and Twitter.

Stonehouse at San Ysidro Ranch in Montecito (Photo by Brad A. Johnson)
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Brad A. Johnson

Brad A. Johnson is a writer and photographer specializing in food and travel. His work has been honored by the Lowell Thomas Travel Journalism Awards, James Beard Awards, World Food Media Awards, Food Photographer of the Year Awards, Society of Features Journalism Awards and others. Based in Southern California, Brad currently serves as Editorial Director of the new luxury consumer travel magazine of the Global Travel Collection (launching Spring 2023).

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Brad A. Johnson
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Writer. Photographer. Traveler. Restaurant Critic.

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