I’m still new to Michelin restaurants having only been to two others (camphor, LA & Topolobampo, Chicago). With that said, here are my thoughts on Bell’s in the Santa Ynez valley.
Pic 1: Santa Barbara uni and caviar canapés 9/10
– really delicious little bite. From what I understand this is always on their menu and it’s apparent as to why. Briny, savory, lovely salty. Would’ve wanted a little more crunch from the mille crepe. But an utterly delicious bite.
Pic 2: Findlay farms lettuces 7/10
– my wife’s favorite dish. For me, it was good but not quite great. It was very simple, just lettuce with a very very good medjool date vinaigrette. The vin really makes the dish but I would’ve loved a little textural contrast.
Bread and butter (not pictured) 7/10
– served along side the salad. Nice sourdough bread with cultured butter. Tasty but it was as expected.
Pic 3: bay scallop crudo 10/10
– this was the highlight of dinner for me. Nuanced flavors but had such a wonderful briny umami depth that contrasted so wonderfully with the tangerine segments. The mussel bouillon was creamy and savory. The fennel and tarragon really tied everything together with that lovely anise flavor. Delicious and beautiful dish.
Pic 4: steak au poivre with frites 6/10
– an odd lowlight for me. Not bad by any means whatsoever but it seemed a little under seasoned for me and the sauce was a little loose. I would’ve wanted it to be a touch thicker. The fries (not pictured) were good though.
Pic 5: Spring champignon pasta (8/10)
– my wife really enjoyed this dish. Pasta was cooked perfectly, morels were flavorful, had a nice amount of crab layered throughout the dish. It was a wonderful seasonal spring pasta.
Pic 6: chocolate mousse 8/10
-Almost like a chocolate cake but a little denser. Excellent chocolate flavor. Absolutely loved the quenelle of whipped crème fraiche with little slices of almonds. Pairing the mousse with the crème fraiche really made for a wonderfully balanced and delicious bite.
Pic 7 pavlova 7/10
– delicious and crunchy meringue with lemon cream and strawberry coulis or some sort of strawberry sauce. Basil and lemon zest garnish was a nice touch. Solid dessert!
by ColinTheCasualCook