At Hotel Indigo Santa Barbara you'll find a sophisticated dining experience serving some of the nation's best food steps from your room at Chef Jason Tuley's Anchor Woodfire Kitchen & Bar. Unique menus, replete with local-sourced ingredients and cooked with slo-food techniques, change daily and seasonally.
Adding nuance and flavor, Tuley slow-roasts ingredients in the restaurant’s signature wood oven.
, including Meyer Ranch Brisket Hash, Rock Crab Benedict, and Brioche French Toast,
prime early morning taste buds. For lunch
appetizers of Yellowtail Crudo, Squash Blossom Fritto, and Salt Roasted Spot Prawns and entrees such as Wood Fired Pork
Belly Pizza, Oak Grilled Rock Fish, and Squid Ink Spagettini tempt foodies and locavores alike.
To finish, desserts
, such as Rhubarb & Strawberry Crostata and Chocolate Budino await.
An extensive international and local wine list as well as hand-crafted cocktails filled with hints of the season, such as winter citrus and melons in summer, will be available from the bar.
Jason Tuley was Sous Chef at Citronelle and San Ysidro Ranch, Chef at restaurant Neo in San Francisco, owned Square One restaurant, and conceptualized The Churchill Restaurant in Los Angeles before opening Anchor Woodfire Kitchen and Bar.
Hotel Indigo Santa Barbara guests may order room service from Anchor Woodfire Kitchen. For after-hours dining, a Grab and Go snack center stocked with gourmet offerings from the restaurant is located in the lobby. Exclusive restaurant wine and dinner
packages and conference room catering are available to guests. Anchor Woodfire Kitchen is located at 119 State Street in the Hotel Indigo Santa Barbara.
We are pleased to announce our expansion with a large outdoor seating area once the city sidewalk construction is completed just in time for Summer! Due to the construction we will be closed for lunch until the completion of the project.