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One of five restaurant concepts by the Santa Barbara-based multi-concept operator, Loquita is the first to veer toward Spain with a menu developed by chef Peter Lee, a Jöel Robuchon alum, in collaboration with Perfecte Rocher. Rocher is originally from Spain and is chef and owner of the Seattle restaurant Tarsan I Jane.
On the menu at Loquita are hot and cold tapas, seafood and meats cooked over a wood fire and three types of paella. The wine list is almost entirely from Spain, with the exception of some local wines that pair well with the cuisine.
Acme is also parent to The Lark, Lucky Penny, Les Marchands Wine Bar & Merchant and Helena Avenue Bakery, as well as the Notary Public wine company and Santa Barbara Wine Collective.
Here’s a look at the new Loquita.
Esparragos Blanco, or white asparagus with lemon, Serrano ham and paprika.
Assorted pintxos as appetizers. Options include white anchovy with spicy piperra pepper and manzanilla olive; Serrano ham with tomato and peach; and a Medjool date with chorizo and Valdeón, a Spanish version of bleu cheese.
Lemons grilled over the open wood fire.
Sonoma Valley lamb chops with eggplant, tomato and mojo verde.
Loquita serves paella made to order. Guests have the option of the vegetarian with cauliflower, mushrooms, cipollini onion; chicken with assorted mushrooms; or the seafood version with bay scallops, shrimp, calamari and venus clams.
Peter Lee, Loquita’s executive chef, worked previously at Jöel Robuchon in Las Vegas. Lee (left) collaborated with Spanish chef Perfecte Rocher (right) on the menu. Rocher is chef/owner of Tarsan I Jane in Seattle.
Loquita is on Santa Barbara’s State Street at the gateway to the popular Funk Zone district. A separate tapas bar named Poquita, with a dedicated entrance, serves pintxos, charcuterie, cheese, tapas and house beer and wine.
The 120-seat restaurant has a large patio, as well as private outdoor dining flanked by a fire pit.
The restaurant has a stand-up bar counter, as well as a seated chef’s counter that overlooks the open kitchen.
“Santa Barbara’s rich Spanish colonial history has defined our city in ways that span architecture, food, wine and even informs our community celebrations," says Acme Hospitality’s Sherry Villanueva. "It’s the right time to dedicate our next restaurant to the incredible culture and food that Spain is known for, but interpreted by a contemporary California sensibility that is our company’s signature.”
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