San Francisco Chronicle - (Sunday)
An urchin diver shares her Santa Barbara spots
If there’s someone to turn to for seafood advice in Santa Barbara, it’s Stephanie Mutz, a marine biologist turned professional fisherman who specializes in diving for urchin. She’s been navigating the waters off the California coast for a decade — and enjoying the fruits of her labor. “My favorite way to eat uni is directly out of the shell,” Mutz says. “I like to add a little sea salt. You can actually make it taste sweeter; it enhances the sweetness of it.” When you want more than some sea salt on your uni, head to one of Mutz’s favorite Santa Barbara County restaurants.
SANTA BARBARA SHELLFISH CO.
Down on Stearns Wharf, Santa Barbara Shellfish Co. is a seafood institution that connects customers directly to fishermen. “For a while it’s been the only place in Santa Barbara where you can get local shellfish, any kind of local seafood,” Mutz says. “It shows in the quality of the food. They don’t do much to their food; they don’t have to. You can taste the seafood, taste the freshness, taste what Santa Barbara is all about. I really like that.” 230 Stearns Wharf, Santa Barbara; 805-966-6676; www. shellfishco.com
BIBI JI
Bibi Ji is a brand new, contemporary Indian restaurant in Downtown Santa Barbara with a wine program from Rajat Parr. Mutz dubs the place phenomenal. “I think that it’s up and coming. I think that they’re gonna do well and go far,” says Mutz. “Their flavors, spices, and sauces are just unique (as is) their combination with Australia. The owner and executive chef was born in India but raised in Melbourne, Australia. He’s taking the two different cultures and integrating them.” 734 State St., Santa Barbara; 805-560-6845; www.bibijisb .com
INDUSTRIAL EATS
Inland in the Santa Ynez Valley is Industrial Eats, a market-driven restaurant that prides itself on its relationships with local farmers. “He’s the real deal,” Mutz says of co-owner Jeff Olsson. “Essentially, he buys and works with natural ingredients. He does some pretty phenomenal things with flavors. You can buy a whole urchin and essentially do whatever you ask him to do. He gets really creative with it.” Don’t miss the oysters, roasted or raw. 181 Industrial Way, Buellton; 805688-8807; www.industrial eats.com
CONVIVO AT THE SANTA BARBARA INN
Italian staple Convivo, tucked inside the Santa Barbara Inn, offers hungry diners an incentive to arrive early. “Start out at happy hour and stay for dinner,” says Mutz. “They have a great patio right on the beach. It’s across from the beach, great views, and a great vibe.” The serious seafood starts after happy hour at dinner, with highlights like charcoal prawns and house made squid ink pasta. 3642, 901 E Cabrillo Blvd., Santa Barbara; 805-845-6789; www.convivorestaurant.com
FULL OF LIFE FLATBREAD
In Los Alamos, where Mutz calls home, Clark Staub serves uni for both dinner and dessert at another Mutz recommendation, Full of Life Flatbread. “He does really phenomenal pastas with the urchin and, believe it or not, he makes really great uni ice cream,” Mutz says. “It reminds me of your salty caramel pretzel ice cream.” Go for the uni novelty, stay for the titular flatbread pizza. 225 Bell St., Los Alamos; 805-344-4400; www.fulloflifefoods.com