Come for the Western vibes, stay for the moules frites.
, the area is quickly becoming a vacation spot for chill-seeking Los Angeles folks. And one New Yorker .
When I visited Bell’s this past summer, I was blown away by it all . Here, in no particular order, are all the reasons I love it:exist. And it’s tinned Spanish sardines with homemade saltines sprinkled with chives. *chef’s kiss*Okay, wait. Another perfect appetizer exists. We’re talking a sliver of crepe cake layered with crème fraîche and topped with caviar AND Santa Barbara uni. Decadent.
The salads here aren’t afterthoughts. When I was there, the stone fruit salad had scarlet runner beans, aged cheddar, crunchy pistachios, and a tangy whole-grain mustard vinaigrette. Then there’s the moules frites. It’s a humble dish, that even if you’ve had it a thousand times, just tastes so much better at Bell’s. Maybe it’s the fresh Santa Barbara Hope Ranch mussels. Or the perfect garlicky, saffron-y broth. Or maybe it’s the freakin’ cute dish it comes in that says “Moules.” Either way, you’re ordering it.The dense and super buttery gâteau Breton cake is the only way I’d like to end meals from here on out.
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