Los Olivos, Calif.
May 2017
Inspired by the Santa Ynez Valley and the Texas heritage of the Parker family, The Bear and Star unites Texas and California, with Texas-born chef and partner John Cox leading the team on a ride that showcases “refined ranch cuisine.” The nearby 714-acre Fess Parker Ranch supplies the restaurant with Wagyu beef, chickens, quail, rabbits, pigs, heirloom fruits and vegetables. Designed by chef Cox, a 30-foot custom, reverse-flow mobile Texas smoker houses a self-contained wood-fired kitchen, complete with pizza oven, Big Green Egg, sink and refrigeration, which is the source for slow smoking and barbecuing many of the restaurant’s signature dishes. Breakfast, lunch, dinner and weekend brunch is served, with highlights including smoked Wagyu hash with farm eggs; Parker Ranch chile with cheddar, chives and cornbread crouton; and cast-iron steaks with crispy shallots, demi-glace and herb butter.