Chilled Hope ranch mussels preserved in escabeche made with grilled leeks and apple vinegar, glazed in “vichyssoise” made with charred leeks and California white asparagus.
On Monday, May 18th, Chef Diego of Little Mountain brings together Central Coast friends for a special service with Chef Brad Mathews of Bar Le Côte—the Santa Ynez Valley seafood tavern known for its thoughtful maritime fare and bright, coastal flavors. The night will unfold as a regular dinner service, featuring an à la carte menu of Little Mountain favorites, Bar Le Côte specials, alongside a selection of collaborative plates created just for the occasion. A one-night menu shaped by seasonal ingredients and the spirit of the coast. Bookings are now live on SevenRooms and accessible via the link in our bio. We look forward to welcoming you in for this special evening!
Please see the reservations link in our bio under 5/18 to book a table.
We are hiring! Specifically we’re looking for line cooks, servers, and a kitchen manager. Please DM to receive the appropriate email to send in your CV, talented people!
Photo by @danielle_rubi_productions
