We had a trip planned this year, down the Rhône river from Lyon to Arles in Provence, but once we got underway with our publicity, we were aced out by a large magazine's tour group. They purchased the rest of the rooms on the boat out from under us, as it were. So, Annie and I are going to skip a cruise this year, but we're already in the planning stages for next year's trip. Once again we will book with Michael Mastrocola at Millenium Travel - once we decide where it is we'll be going! We're thinking that Rhône cruise sounds excellent.
James’ and Annie’s friend Kurt Grasing, of Carmel’s wonderful Grasing’s Restaurant, is headedd down the Rhône river this year - exciting - from Lyon down to Arles, then Kurt is headed for Barcelona. .
For more information the cruise with James & Annie next year, or with Kurt's cruise this year, contact Michael Mastrocola at Millenium Travel. (831) 659-0151, (800) 304-6838, or via email, msmastrocola@sbcglobal.net
The Food’s the Thing
Year after year, 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 - reserve ahead to be sure of getting one. 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
Now smack dab in the middle of Santa Barbara County's summer growing season, the Sly's selection of farmer's market vegetables has never been better. Last winter we had 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 were 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. Roxy's "Dinosaur Kale" was another hit last winter, and is so popular we've carried it over into our summer menu. Black tuscan kale, which Roxy says looks like dinosaur skin, briefly blanched, then sautéd in olive oil with garlic.
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.
Skinny Green Beans from Harry's Berries
We're keeping our fingers crossed that Rick’s hard work at Harry’s Berries, will pay off soon, and that we'll have more of our favorite vegetable, the skinny French green beans (haricots verts) pictured below. They are simply wonderful, sautéed in butter with thinly sliced shallots. And while we have to wait, we don't want to!
The berries, from Harry’s, Lauri, Chuey, and the other Farmer’s Market vendors are still marvelous — blueberries, lucious plump blackberries, and local raspberries, too. Not to mention Harry’s incredible Gaviota and SeaScape strawberries with their heady perfume. Rick tells us that the strawberries will only get better. We know enough to believe him — he’s always right.
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. Our own favorite? That would be the Porterhouse - 24 ounces of thick delicious aged beef - which we order charred rare. The sauces are what you’d expect, well-crafted, 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. Summertime brings one of Annie's favorites - Warm peach cobbler, when the peaches are available from the Farmer's Market, that is. 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 Sly'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 Mandy 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 in the dining room 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. At the start of August, 2011, curator Paul Prince hung a new show of Jesse's extraordinary images - exciting glimpes of an era gone by. 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. Best of all, Jesse has a new ebook out, FORTY YEARS of MOTORSPORT PHOTOGRAPHY, available for iPhone, iPad or iPod touch. Available on
iTunes, it's terrific. Highly recommended.
