Bouchon Santa Barbara

Bouchon Santa Barbara Santa Barbara Wine Country cuisine since 1998. Open nightly 5pm - 9pm. the concept:
Fresh, local ingredients, prepared with care. Open nightly 5PM – 9PM
(823)

Excellent wines that reflect the quality and character of our region and work in concert with the cuisine. Warm, inviting ambience with engaging service at a relaxed, leisurely pace. the food:
Santa Barbara ‘Wine Country Cuisine’ means we source our ingredients using an ‘as-fresh-and-as-local-as-possible’ approach, with fish from the Santa Barbara Channel and produce from the surrounding countrysi

de. We then take into account how these flavors can be presented in concert with our local wines. I believe you’ll taste the difference and see how well they work together. the wine:
We believe Santa Barbara is producing some of the finest Chardonnay, Pinot Noir and Syrah. Other locally produced varietals will surprise you with their quality, variety and approachability. Please ask your server for recommendations on how any of our multitude of wines by-the-glass match up with your selections.

Chef Anthony Bourdain (1956 – 2018) was a culinary icon, not only for the crème de la crème in the world of gastronomy, ...
06/05/2026

Chef Anthony Bourdain (1956 – 2018) was a culinary icon, not only for the crème de la crème in the world of gastronomy, but also for the everyman; he created accessible education on the importance of good food and the cultural context from which it comes. To honor his 70th birthday, we are featuring Bourdain-inspired specials the week of Monday, June 22nd – Friday, June 26th!

We will also be announcing two incredible GIVEAWAYS early next week related to this special week, so stay tuned!

A portion of the profits from 'Honoring Anthony Bourdain' week at bouchon will be donated to ; a local non-profit that provides mental health counseling and housing assistance to low-income families and veterans.

Golden hour never looked so good on our fresh fish of the day... our pan seared fresh Pacific fish, caught off the Santa...
06/03/2026

Golden hour never looked so good on our fresh fish of the day... our pan seared fresh Pacific fish, caught off the Santa Barbara Channel always is sure to please. Served with french lentils, carrot-fennel vichy, gremolata, and a sauce soubise, most white fish pair beautifully with our very own bouchon white Rhône cuvée.

🚨 GIVEAWAY🚨ENTER FOR A CHANCE TO WIN: Two tickets to Ensemble Company Theatre's "Every Brilliant Thing" and Dinner for T...
05/28/2026

🚨 GIVEAWAY🚨
ENTER FOR A CHANCE TO WIN: Two tickets to Ensemble Company Theatre's "Every Brilliant Thing" and Dinner for Two at bouchon Santa Barbara 🍽️ ! Celebrating the new production by "Every Brilliant Thing" at the New Vic Theater (May 28 – June 21), a dinner and a show will be offered to one lucky winner and guest for the date of their choosing! It's truly a special opportunity!

To enter, simply
➡️ follow and
➡️ like the post
➡️ and tag who you would bring!

Winner will be contacted Tuesday June 2nd via Instagram.

bouchon's perfectly pan-seared fresh salmon, on a bed of warm fingerling potatoes and grain mustard salad, haricots vert...
05/27/2026

bouchon's perfectly pan-seared fresh salmon, on a bed of warm fingerling potatoes and grain mustard salad, haricots verts, and a delicate lemon verbena beurre blanc. Salmon in season pairs perfectly with a glass of the 2024 Sauvignon Blanc from Happy Canyon.

Congratulations 2026 Santa Barbara City College School of Culinary Arts graduates!Thrilled to host our 15th annual celeb...
05/26/2026

Congratulations 2026 Santa Barbara City College School of Culinary Arts graduates!

Thrilled to host our 15th annual celebration ! We wish each of you all the best in your culinary futures.

And, as always, a special thank you to Chef Charlie Fredericks - the epitome of a local kid who did great - as the creative genius behind the bouchon opening menu in 1998!

Charlie is now in charge of the Santa Barbara City College School of Culinary Arts - and students know how fortunate they are to have him running the show!
🎓🥂

05/18/2026

Thank you to everyone at the and for their support in this exciting evening exploring Santa Barbara flavors with some of the great tastemakers of our time.
🧑‍🌾👩‍🌾




🍷 🍇



And bouchon Executive Chef Vicken Tavitian

At bouchon, Chef guarantees only the freshest ingredients used directly from the . Want to be certain? Join him for a fo...
04/27/2026

At bouchon, Chef guarantees only the freshest ingredients used directly from the . Want to be certain? Join him for a foodie stroll every Tuesday and Saturday at the farmer's market and taste some of the local bounty for yourself!

The bouchon Trio of Scallops is a delightful seasonal dish, each scallop dressed differently to give guests a diverse ra...
04/20/2026

The bouchon Trio of Scallops is a delightful seasonal dish, each scallop dressed differently to give guests a diverse range of local Santa Barbara flavors! Pairs perfectly with a crisp, chilled glass of the bouchon cuvée (Marsanne-Viognier-Roussanne blend from Los Olivos), bottled by our dear friend at 🥂

This season, our scallops are dressed with:
🍋 Chopped Ratatouille, arugula & frisee, lemon vinaigrette
🌽 Polenta Cake, sweet corn-saffron puree, crispy prosciutto
🥔 Chilled Potato Salad, bacon & scallions, watercress coulis

Our private dining room, the Cork Room, is a perfect intimate experience for your important milestones like birthdays, e...
04/17/2026

Our private dining room, the Cork Room, is a perfect intimate experience for your important milestones like birthdays, elopements, and family reunions. For up to 20 guests, this space elevates our top-notch bouchon dining experience, with access to nearly the complete bouchon dinner menu, wine list, and special perks (unlimited free bottled water, music selections, and the ability to decorate the room for your occasion). Email us to reserve your magical soirée now ✨

✨In honor of the upcoming from May 11-17 in partnership with the we're reposting this throwback picture from one of Ju...
04/15/2026

✨In honor of the upcoming from May 11-17 in partnership with the we're reposting this throwback picture from one of Julia's visits to bouchon, where Mitchell fondly remembers✨
"I was fortunate enough to have founded bouchon Santa Barbara while Julia was enjoying her retirement years in the Santa Barbara area. She was as unassuming in person, and as a diner, as she was as a media personality. My favorite interaction with Julia was when she was generous enough to request a tour of the bouchon kitchen after dinner with bouchon’s original Chef, Charles Fredericks. Charles was a graduate of the Culinary Institute of America and ran a classic brigade (if you have seen ‘The Bear’ and the communication structure that requires ‘oui Chef’ you know what I mean!). After having endured a handful of ‘hello Chefs’, Julia stopped in her tracks and addressed the kitchen staff head-on: “I am not a Chef, I’m just a cook— this man [gesturing to Chef Fredericks] is a Chef — his job, as Chef, is to manage this entire kitchen, including all of you!"'
📸 Picture here with and original bouchon Chef c. 1999!
You can learn more about the Julia Child Foundation and the SB Culinary Week through the link in our bio.⤴️

Address

9 W Victoria Street
Santa Barbara, CA
93101

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 9pm
Sunday 5pm - 9pm

Telephone

+18057301160

Website

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