S.Y. Kitchen – Santa Ynez’s Memorable Diamond in the Rough

By Mike Vallens

By Definition, memories are the faculty by which the mind stores and remembers information. Memories are a facet of the human experience that sets us apart from the rest of life here on planet Earth. Whether if it’s remembering where we parked our cars to an age-old family recipe, we depend on these memories to get through our daily lives. Memories are also capable of producing powerful physiological responses and effects. It might be the smell of that family recipe that takes you back to a happy and safe place in your mind leaving you engulfed with feelings of nostalgia and Déjà vu. This happens every time I drive through the gorgeous Santa Ynez Valley.

The Santa Ynez Valley is a lovely rural area that is well known for its wineries, farm fresh produce and livestock. In addition, many celebrities have settled down just an hour and a half north of Los Angeles. The late Michael Jackson (Neverland Ranch) and President Ronald Reagan (Rancho del Cielo) are two of the most notable residents. In addition, the unforgettable award winning movie Sideways also chose Santa Ynez Valley for its filming locale.

As a child, my folks would take the family on short day trips up through the Santa Ynez Valley to the small towns of Solvang and Santa Ynez. The sights and smells of the ranches, wineries and farmers markets have been burned in my brain from a very early age. As an adult, I am able to appreciate what this beautiful valley brings to the table.

When I was afforded the opportunity to drive up and experience the wonders of S.Y. Kitchen, I accepted with enthusiasm. S.Y. Kitchen is located in the town of Santa Ynez, in a rustic Italian inspired California farmhouse off the scenic California State Route 154. One who enters S.Y. Kitchen might be sat in the front room, where they will be warmly greeted by experienced and professional staff. Other options include a dining room table where family parties can get loud and rambunctious or outside on the porch with cushioned banquet seating for your comfort. If the night get’s chilly, S.Y. Kitchen will provide the blankets and outdoor heaters. Now that sounds appealing.

As I entered S.Y. Kitchen, I was greeted and sat at the bar in anticipation of meeting Rock Star Mixologist Alberto Battaglini. Arriving a tad bit early, the duo behind the bar, Blake and Marshall, provided the usual Crudités, fresh Focaccia bread with Olive Tapenade. The veggies were a vibrant, rainbow of color and picked that morning fresh off the farm.

Blake obliged with my first cocktail, known as The Back Garden, a basil infused Gin, with Jalapeno, cucumber and lime garnished with fresh basil and wilted jalapeno. This bold beverage gets spicier the longer your let it rest. The basil and jalapeno showcased here engulfs my head with an herbal aroma which proved to be powerfully intoxicating; a great drink to start off with.

I was soon greeted by S.Y. Kitchen’s star Mixologist Alberto Battaglini, and was caught off guard with how charismatic this native of Verona, Italy is. He seems to have energy for days, and showed passion for his craft off the bat. He made sure to emphasize that his cocktail creations are inspired by the memories from early childhood. It is paramount that the consumers of Alberto’s libations receive a memorable experience from first to last sip.

I was next presented with The Rancher, a concoction of Kentucky straight Bourbon Whiskey called Eagle Rare. A barrel of Eagle Rare has been specially crafted for S.Y. Kitchen is on display and is impressive to gaze upon. Besides the Bourbon, The Rancher is made with yellow chartreuse, mint, lemon and honey. The mint provides a bright fresh fragrance while the lemon and honey are soothing and refresh the palate.

The third cocktail was a beauty; The Fresh Fig Daiquiri is prepared with Real McCoy Rum, fresh squeezed lime, cane syrup and powdered liquorice and then shaken and poured with care. Made with the choicest selection of Figs from The Starter Farm, The Fig Daiquiri has a perfect pulpy consistency and is rejuvenating. The presentation is a sight to behold, a work of art.

The final beverage was prepared with skill and integrity. Known as the Old Fashion Therapy, Alberto confided that this was his favorite beverage to make. Just watching this master at work was awe-inspiring. Starting with a brown sugar cube, Alberto drips some homemade bitters that are labeled “OFT”, which stands for the aforementioned beverage. He laces the rim of the glass with this bitter infused brown sugar cube. Crystal clear ice cubes are added followed by slow pours of the Eagle Rare Bourbon. The slow pour and stirring is essential to allow the ice to melt and combine with the bourbon for a smooth taste. Orange Zest is cut and twisted to release the essential oils and rubbed on the rim of the glass. Last, Alberto adds a fresh Maraschino cherry which is cradled in the orange zest. Alberto states that this drink is intended to help a person relax, as if they are feeling the positive effects of a great therapy session.

After I was done chatting with Alberto, I was graced with the presence of Sous Chef Francesco Crestanelli, the younger brother to S.Y. Kitchen’s Head Chef Luca Crestanelli. Both brothers have led separate lives for the most part, Chef Francesco took his talents to Australia and was able to reunite with Luca at Bar Toscana in Brentwood. Serendipitously, Luca and Francesco ran into Alberto, whom had all gone to the same culinary school in Verona, Italy. The world seemed a whole lot smaller that day.

Chef Francesco made sure to emphasize the freshness of ingredients by explaining that he and his brother go to surrounding farms to search for the freshest of produce available. It is quite remarkable that S.Y Kitchen has a location where this is affordable and makes the restaurant stand out from the competition. Restaurants in the LA area have to be envious of this fact.

I gladly allowed Chef Francesco to decide my dishes for me. First up was their popular and seductive Octopus Salad. The octopus was colorful and tender while having a wonderfully smoky taste. Tri colored cherry tomatoes and fresh French green beans added more color and bite while the baby potatoes are proficiently spiced. This is a plate that will remain in my memory for some time.

Following the Octopus, I was generously presented with The Pappardelle with Scallops and Asparagus. All noodles at S.Y. Kitchen are prepared fresh daily and used within the evening’s service. The Pappardelle pasta was cooked Al-dente and was divine. The scallops were sweet and combined well with the chopped asparagus and sauce made with garlic, herbs, butter and olive oil.

For dessert, Chef Francesco chose the “Not So Classic” Tiramisu, presented with rustic charm in a mason jar. The Mascarpone was rich and creamy while the Lady Fingers are made in house and soaked in espresso then dusted in Cocoa powder. This desert was so light and pleasant; I was able to finish the whole jar without any feelings of guilt.

I was left wondering if my brain was capable of comprehending what an amazing meal I just had. The hour and a half drive through the scenic Santa Ynez Valley was able to bring me back to some of my childhood memories, but it was the meal of a lifetime at S.Y. Kitchen that created a new memory, one that the dreams that three former culinary school classmates have created together. Owners Mike and Kathie Gordon have once again assembled a dream team staff that rivals the best in the country if not the entire world. I couldn’t recommend S.Y. Kitchen enough. It’s charming, rustic and most certainly a destination for dining that will remain in my memory as long as I live.

S.Y. Kitchen

1110 Faraday Street

Santa Ynez, California

PHONE:  (805) 691-9794

FAX:  (805) 691-9798

EMAIL: [email protected]

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