Santa Barbara's Essential Guide

Since opening its doors in 2000, this lively and welcoming Montecito restaurant has faithfully and authentically embodied the time-honored attributes of this much-loved niche in American gastronomy. “The idea was to create a classic American steakhouse in terms of the menu and the feeling of the place, says general manager and executive chef Leonard Schwartz. Since coming to Lucky’s in 2007, the former chef-owner of Maple Drive in Beverly Hills and executive chef at 72 Market Street in Venice Beach has honored and extended that vision.

 

Diners experience it the moment they step from Coast Village Road into a handsome dining room that oozes timeless appeal. White-linen tablecloths drape tables surrounded by stylish wood-and-leather chairs. Dark-wood wainscoting contrasts with cream-colored walls adorned with vintage photographs of sports stars and movie celebrities from the 1940s and ’50s. Fireplaces warm the main dining room and the patio, a canvas-covered space just off the big wood bar, which itself is a gleaming antique remnant from the restaurant’s previous incarnation. 

 

Classic bones, classic décor and, of course, classic steakhouse faire, which has evolved with verve and restraint in Schwartz’s capable hands.

 

These days, the foundational USDA prime steaks (including a bone-on filet mignon and a divide-and-conquer 24-ounce Porterhouse masterpiece) are supplemented by an expanded range of superb fresh seafood (the seared ahi tuna is a favorite), a collection of entrée salads (including one that stars the house specialty, steak) and a hit parade of comfort-food “plats du jour.” Ranging from Monday’s chicken pot pie to Tuesday’s Market Street meatloaf (which earned Schwartz wide acclaim in Venice) to Friday’s delectable braised short ribs, these delicious additions extend the menu by bringing top quality to time-honored American standards.  

 

The “skinny onion rings” are not to be missed, and those who consider “meat-and-potatoes” to be one word will find the noble spud in seven appealing guises to make their dinner complete. 

 

In the highly visible wine cellar, fine old Bordeaux and Rhône reds rest beside big, meat-friendly Italian Barolos and Brunellos, a host of other international stars, and delicious domestic offerings from California and beyond. About a dozen wines are always available by the glass. With all the elements in place, what else befits a classic? Perhaps a streak of humbleness, an egalitarian attitude that makes long-time residents and temporary visitors feel equally at home and welcome. “We strive to create a high level of staff friendliness because we genuinely believe that every customer is a VIP,” says Schwartz. 

 

Classic values, like classic steakhouses, stand the test of time.