Sly’s Carpinteria — It’s a personal thing.
When August 2013 rolled around, it was Sly’s 5th anniversary and another record breaking summer season for the hardworking crew at Sly’s. Once again, an anniversary feature was the wagon load of ripe Big Beef tomatoes handed out to our lucky customers. Like all of great, ripe tomatoes we serve at Sly’s, these beauties were from Beylik Family Farms.
We’ve enjoyed more than five years of smiling faces leaving Sly’s after a great meal, and we look forward to many more. Here at the “World’s Safest Beach”, we’d like to thank the people of Carpinteria and all of our clients for their terrific support at “the last great little beach town on the Central Coast”.
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.
With spring here, and summer around the corner, there’s lots going on with fresh vegetables from the Santa Barbara Farmer’s Market. We’re saying goodbye this week to Mama’s beautiful Brussels sprouts, but we just welcomed back Rodney’s Carpinteria grown Fava beans, and we know that Harry’s Berries will have some of those incredible thin French green beans coming in just a few weeks. (Not to mention that right now, Harry’s Berries strawberries are about the most incredible strawberries you’ll ever have.)
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.