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eating out


SEASALT AND SEALEGS ONE BY SEA, TWO BY LAND


REVOLUTIONARY FOOD by tony reverditto


Over 180 years ago, ranchers in the Santa Maria


Valley in Northern Santa Barbara and San Luis Obispo Counties regularly hosted feasts for their livestock herders, family and friends, barbecuing meats over hot earthen pits filled with crackling native red oak. They seasoned cuts of meat in a simple savory mixture of salt, pepper and garlic salt before grilling it with pinquitos, a type of bean only grown in the region, accompanied with plenty of vegetables harvested fresh from the land. A local butcher perfected the historic Santa


Maria barbecue concept in the 1950s and since then the classic technique has picked up heat, so to speak. Dubbed the “tri-tip steak,” it has become a mainstay in California’s culinary heritage. Thankfully, we don’t have to drive up to the central coast to experience authentic Santa Maria grilling. SeaSalt Wood Fired Grill in Huntington Beach and their “farm-to-fire” grill menu brings home the delicious concept, combining the traditions of the Old West with a modern twist. During a recent visit forThe Rage Monthly, this writer was extremely impressed by how


50 RAGE monthly | JANUARY 2018 At all of our


restaurants, we support the community


however we can. For me


personally, it’s


important to me to be all- inclusive, in everything we do.”


well they captured and executed the concept. Our server, Jessica, took great care of us and was well informed about the restaurant and the intricacies of the thoughtful menu. SeaSalt is a sister to one of the county’s other favorites, SeaLegs, which is located in the same shopping center. Both have a great wine list and my dining companion ordered theAu Bon Climat Chardonnay, to open our culinary adventure and I indulged in their “craft rim” libation, the Grilled Pina: Tequila adorned with a grilled Pineapple slice and Jalapeno. It was perfectly balanced, delicious and thirst-quenching. Just about everything on the menu consists of


items grilled over their signature red oak, including one of the most surprising appetizers that I’ve had in a long time: theirWhole Grilled Cauliflower Head with Manchego Cheese Fondue, browned perfectly and served steaming hot. Another intrigu- ing choice was the SeaSalt Chowder, comprised of smoked albacore tuna, lobster and corn, both unique and divinely comforting. The entrée menu is naturally dominated by assorted steaks: Spencer, Baseball Cut Top Sirloin,


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