Sly's Carpinteria
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. And 2010 - well, we couldn't be happier with the start of a new decade. 2009 finished strongly, and with the help of loyal customers we're looking for the New Year to be even better. A special thanks to all of you who helped make 2009 turn out so well for us.
Cruisin' with James and Annie
Come next October, James and Ann have plans to host a cruise in the Mediterranean on a brand new Silver Seas ship, the Silver Spirit. The seven day voyage is from Rome, Italy to Barcelona, Spain, and will offer a chance to visit some of the best farmer's markets in the world, while traveling in luxury. We've arrange substantial 60% savings, and Silver Seas is currently including complimentary air fare as well.
A complete itinerary and pricing information is available here. Think of it as a wonderful opportunity to experience a world class cruise line, and enjoy some of the Mediterranean's best sites and markets.
James' and Annie's friend Kurt Grasing, of Carmel's wonderful Grasing's Restaurant and the Carmel Chop House, is hosting a cruise the week before ours, October 2nd through 9th, also on the Silver Spirit, coming down from Monte Carlo and ending in Rome.
For more information the cruise with James & Annie or with Kurt, contact Michael Mastrocola at Millenium Travel. (831) 659-0151, (800) 304-6838, or via email, msmastrocola@sbcglobal.net
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's all of our Blue Plate Specials at Sly's.
Fishes are selling well, too. It's probably no surprise that the generous Dover Sole, available both Grilled and Meuniére (Pan-fried in butter) is one of the top choices. There's a reason the Dover is considered the king of fish. In our experienced kitchen crew's hands, it lives up to that reputation.
Naturally, fresh local abalone, a specialty of James since his days at Santa Barbara's El Encanto Hotel is a big seller. Like many other items on the menu, Abalone is a "vintage" touch that many people look forward to - sales are brisk.
Vegetable Specialties
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.
Other seasonal specialties include: Cauliflower Polonaise, with brown butter and chopped hard-boiled egg, fresh Rapini sautéed with Garlic and the ever popular sugar snap peas. Tiny baked fingerling yams are especially delicious
Those Skinny Green Beans Are Gone
- at least until April!
Despite all of Rick's hard work at Harry's Berries, the season has triumphed, and our favorite vegetable, the skinny French green beans (haricots verts) pictured below, are now gone. They were wonderful simply, sautéed in butter with thinly sliced shallots.
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 Servin 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.
Other pasta hits include a great Linguine al Pesto (with fried potatoes!), Linguine with Clams, and an old memory from El Encanto Hotel days - "Top of the Hill" with steamed seafood, fettucine, and lobster sauce. I suppose that you have to count our Macaroni and Cheese, prepared to order, as both a popular dish, and as a tired old favorite. Straightforward, made from extra sharp Tillamook cheddar, it's popular with young and old alike.
In a more Italian vein, the menu has an extraordinary Chicken Parmigiana - fresh free range chicken breast, breaded to order, sautéed in olive oil, on a pool of our home-made marinara sauce, topped with melted provolone and Reggiano Parmesan.
Continuing in the Italo-American style, there's Veal Scallopine "A Piacere" - any way you like it. Milanese, Francese, Marsala with Mushrooms, or Al Limone are all good, but the favorite is probably Saltimboca a la Romana, topped with fresh sage, prosciutto, and melted cheese. (We've even been known to make a Wiener Schnitzel or two when asked). We start with fresh, not frozen, milk-fed veal loins on the bone, and trim them ourselves. It's time consuming, but the quality is worth it.
Steaks are getting their fair share of attention. As you may suspect, Sly's isn't cutting corners here, either. (He and his crew are hand cutting the steaks, however.) Aged USDA prime, some of the best sellers are the filet mignon, the bone in rib chop, and the Kansas City bone-in New York. The sauces are what you'd expect, shiny, and full of flavor.
Desserts are vintage, too - from the warm, tart apple crisp to the shortcake featuring fresh local berries, you're bound to find a favorite. Of course, James' famous sundae is here - "That" sundae with caramelized pecans from his aunt's recipe, homemade caramel sauce, and chocolate sauce made with Santa Barbara Chocolate Company's incomparable organic chocolate. Not so many people use this quality of chocolate, but we think it's important to use the best.
We're pleased that our guests are trying Michael's "Vintage" cocktails - the pale red tint of the Negroni is one of the most popular, although the White Lady is doing well, too. And perhaps most pleasing to Michael and James is the fact that the wine list, featuring select California and French wines, is being well received. "We thought it might be fun for people to try some good French wines," says James. It seems that they are enjoying it. We look forward to your having a chance to try our cuisine, our vintage cocktails, and the decidedly different wine list at Sly's.See our cocktail list here.
Vroom, Vroom.
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 50's and 60's. More than thirty of Jesse's images fill the walls of the dining rooms at Sly's. They provide a timeless glance at a far different world of racing and make dining that much more interesting for both the photography buffs and the motorsport enthusiasts out there. Jesse's blog is an interesting read, too.
How's things at the world's safest beach?
