Cuisine:

• Sea food

Seagrass Restaurant Description:
It's hard to imagine a better addition to Santa Barbara's culinary collection than a fine dining seafood restaurant. Proprietor Mitchell Sjerven recognized the niche and filled it admirably. The concept behind Seagrass is essentially the same as that of bouchon, Sjerven's other Santa Barbara restaurant: precise execution of locally-sourced fresh, seasonal ingredients. Sjerven is the consummate restaurateur---passionate about food and wine, congenial and utterly devoted to his customers' satisfaction. The menu here is refreshingly tight, with just four fish entrées available any evening. Selections such as pan-roasted grouper, crispy skin-on wild salmon, baked ling cod and hoisin-glazed ahi anchor the main courses, which do include a few terrestrial dishes such as lamb osso buco and filet mignon. The wine list is intentionally limited as well. Pairings are suggested for first courses, the highlight of which is sea scallops. Available individually, each plump morsel is nicely seared and presented with such creative combinations of ingredients as sauce asperge, fennel oil, corn, watercress and lipstick pepper. The room is warm and unpretentious, and the cushy chairs lend to the comfortable yet refined ambience.


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