Canary Hotel - Finch & Fork:
New Tastes & New Life for Downtown Hotel

Over the year's Santa Barbara has watched the property go through many changes, but with the new innovations Kimpton Hotels has implemented it seems they finally have it right for this local property. At any rate, the Finch & Fork restaurant and bar are doing it right, and the Executive Chef James Siao brings a whole new world of menu imagination to the table!

Chef Siao grew up learning about food in his father's Chinese restaurant in Ohio. He attended culinary school in Pittsburgh and later joined the Kimpton family at Taggia in Kimpton's resort in Arizona. In 2009 he assisted a friend with the opening of restaurant in Italy, but soon returned to become the executive chef at Coast restaurant in Santa Barbara, and then Finch & Fork in 2013.

Canary Lobby

The bar and restaurant have become a more approachable venue for locals and hotel guests alike. The menu in the Finch & Fork Restaurant is new, exciting and offers something for everyone. Their chef crafted farm to table items offer the best produce and products available in the area for guest enjoyment, and adhere to the Monterey Bay Aquarium Seafood Watch program guidelines.

Mushroom, mozzarella, parmigiano, Kale Flatbread

Deviled eggs have made a big comeback of late and Chef Siao's version has a delightful Asian twist. The farm to fork roasted beet salad and grilled asparagus with frisee, sunny egg, bacon vinaigrette and Parmigiano are also uniquely delicious. They serve fantastic flatbreads, especially the wild mushroom with mozzarella, Parmigiano and kale, which pairs perfectly with a glass of Cambria Pinot Noir.

Cambria Pinot Noir

The 'loup de mer' style Sea Bass served with sweet potatoes and asparagus in hollandaise reminded me of a recipe I enjoyed when Le Merigo Hotel in Santa Monica opened and the dish was prepared by their renowned French chef of the day. I was impressed with the versatility of style implemented by the chef in the various dishes we savored.

Sea Bass with sweet potatoes, asparagus, citrus holllandaise & bacon bits

The sea scallops with avocado, ruby grapefruit, corn salsa and chorizo vinaigrette is a perfect plate selection for hot summer days, and the braised pork cheek gnocchi dish with crushed tomato, fava beans, kale pesto and parmigiano is an extremely original take on an old Italian classic. The restaurant offers a collection of daily specials and I'll go back on Wednesday for Bouillabaisse.

Braised Pork Cheek Gocchi

Appealing to a younger and hipper set, the hotel has been renovated to reflect this change, and has beautiful yellow bicycles parked in front of the lobby for guests to cruise around the downtown Santa Barbara area, or travel to the beach for a picnic. The bar has regular specials to welcome guests, area business people and locals including oysters on the half shell that have become a signature staple, and the shucking goes on!

Chef James Siao

Good cocktials are paramount at their busy bar, where mixing up healthy drinks has become the hot thing to do, along with all the traditional favorites. According to Aloys Scheer, restaurant operations manager, "we have our mixologist making cocktails that are essentially created with fresh and healthy ingredients from our local farmers markets. Guests may make special requests, and we try to meet their needs," he said.

Blueberry Crumble Dessert

The sinful endings at Finch & Fork may include a perfect crème brulet or their unconventionally delightful blueberry crumble cake with cream and caramel corn. Any way you look at it, there have been some really positive changes that are worth looking into at The Canary.

When Bill Kimpton introduced the boutique hotel concept to America in 1981 he pioneered the revolutionary relationship between one-of-a-kind hotels and restaurants led by acclaimed chefs. Today, Kimpton offers guests a chance to dine like a local. Common property cornerstones are chef-crafted, seasonal menus celebrating local farms and purveyors, along with striking interiors. Each Kimpton restaurant, including Finch & Fork in Santa Barbara is a reflection of its location.

Finch and Fork at the Canary Hotel
31 West Carrillo Street
Santa Barbara, CA 93101
805-879-9100
www.Finchandforkrestaurant.com

www.KimptonRestaurants.com

By Bonnie Carroll