Sly’s Carpinteria — It’s a personal thing.
This last August, 2012, marked Sly's 4th anniversary — and the middle of a busy, busy summer season for the hard-working crew at Sly's. As is our tradition, we gave out delicious Big Beef tomatoes from our friends at Beylik Family Farms to each of our guests on that hot summer night.
We wouldn't say that the first four years have been easy, but then, good things are often a lot of work, aren't they? We've continue to make a lot of people happy with our great food and service, and look forward to doing more of the same. We'd like to extend our thanks to Carpinteria and all of our clients for all of the wonderful support in the "last great little beach town on the Central Coast". (Not to mention, home of the "World's Safest Beach".)
We started 2008 by cleaning, remodeling, and making 686 Linden ready for fine dining with Chef James Sly and staff. 2009 was a busy year as we worked to make all of our new customers happy.
The Food’s the Thing
Already, diners seem to have chosen favorites — a crowd shows for Monday’s Blue Plate Special — Meat Loaf and Mashed Potatoes, but Sunday’s Chicken Pot Pie seems equally popular. Here’re all of our Blue Plate Specials at Sly’s.
Just because it’s winter doesn’t mean we don’t have great vegetables. Foremost has to be the beautiful Brussels Sprouts from Mama’s, at the Santa Barbara Farmer’s Market. Simply blanched, and tossed with butter, they are extremely popular. So are the Brussel’s sprouts leaves, sautéed in butter with a touch of garlic, an entirely different take on a vegetable our customers seem to love.
Mama's Brussels Sprouts and Leaves
Lauri, at the Farmer's Market, affectionately known as "Mama," has done it again with this winter's favorite vegetable, the Brussels sprout. From her family farm up in Arroyo Grande she supplies us the best quality sprouts we've had.
Tired Old Favorites
James likes to say he features “tired old favorites” and the pastas he offers are pretty much in that category: Spaghettini Carbonara with smokey bacon, onions, cream and eggs, received a good writeup and a nice photo featured in a review from Michael Cervin at the Santa Barbara News Press. (We’re pleased to say we received 4 stars) The spicy Calamari in red sauce, inspired by James’ friend Andy Granatelli, vies for popularity with the Spaghettini Caruso with chicken livers in Marsala.
Finally, one of the most striking things about the decor at Sly’s is the collection of photographer Jesse Alexander’s photos on display. This artists eye and lens captured the European racing scene in the 50s and 60s. More than thirty of Jesse’s images fill the walls of the dining rooms at Sly’s.