Somerset Restaurant Commences Lunch & Brunch Service
New menus infuse inspiration from Santa Barbara and the California coast
New Santa Barbara restaurant Somerset ha
Local resident and acclaimed designer Steve Hermann brought Somerset to life following a major renovation of the former Arts & Letters Café site in the heart of downtown Santa Barbara, creating a stunning indoor/outdoor space inspired by the “grand cafés” of Europe, with a menu that reflects culinary innovation and farm-to-table California dining. Somerset sources all produce within a 100-mile radius and utilizes daily deliveries from local fishmongers and livestock raised humanely on ranches in the hills above the American Riviera.
“We are excited to bring new lunch and brunch offerings to Santa Barbara,” said Jordan Fife, Director of Development for Steve Hermann Hotels and Restaurants. “It’s the perfect time to experience our new menu items while enjoying the summer weather on our lush garden patio.”
Executive Chef Lauren Herman and Pastry Chef Christina Olufson have created a lunch menu highlighting local farmer’s market ingredients, featuring dishes such as the Coal Roasted Leek Sandwich with burrata, broccolini, Calabrian chili, bagna cauda; BBQ Chicken Sandwich with coleslaw and sweet potato chips; Market Lettuce Salad with raita, baby carrots, radish, mint, dill and choice of salmon or chicken; the Somerset Burger, with bacon, grilled red onion, arugula, aioli; and the Strawberry Vacherin dessert with malted vanilla ice cream, strawberry sorbet, almond nougatine, milk crumble.
The brunch menu at Somerset, available on Saturday and Sunday, includes items such as a Wild Mushroom Omelette with gruyére, salsa verde, potatoes, toast; Short Rib Hash with pea tendrils, cipollini onions, poached eggs, horseradish crème fraîche; and Buttermilk Pancakes with vanilla honey syrup, market fruit and berries. Full menus are available at somersetsb.com/menus, and both the lunch and brunch menu offerings will continue to expand through the summer.
George Piperis, Bar Director of Somerset, will introduce new summertime cocktails inspired by the changing season, which will join current specialty craft cocktail favorites like the Somerset Collins and The Duck Hunter, a duck fat washed bourbon with thyme, gomme and bitters.
Somerset’s General Manager and Wine Director, Hayden Felice, has created a wine list that represents great local winemakers and the bounty of the central California coast, particularly in Pinot Noir and Chardonnay, with a focus on small family-run domaines from traditional old world communes practicing biodynamic, organic or sustainable farming.
Somerset’s current service hours are as follows:
Lunch: Monday – Sunday 11:45 a.m. – 2:00 p.m.
Brunch: Saturday and Sunday 9:30 a.m. – 2:00 p.m.
Dinner: Monday – Friday from 5:30 p.m. / Saturday and Sunday from 5:00 p.m.
Reservations may be made online at somersetsb.com or by calling 805.845.7112.
Following on the heels of the meteoric success of Steve Hermann Hotels’ Palm Springs-based L’Horizon Resort and Spa, named the #1 Resort in California by Condé Nast Traveler magazine, Somerset is the hotel group’s marquee restaurant brand, featuring a menu steeped in both classical European techniques and modern culinary exploration. Much like the menu, the restaurant’s interior is simultaneously classic and modernist, with references to the “grand cafés” of London and Paris. Designed by Steve Hermann and Jordan Fife, Somerset boasts deep chesterfield sofas, polished zinc table tops and vintage 1950s chairs and lighting, comfortably mixing midcentury and art deco elements. Somerset's chic interior opens out to a courtyard evoking old Tuscany, with a large stone fireplace and a canopy of 100-year-old olive trees situated in rubble stone planters.
Somerset’s kitchen is helmed by Chef Lauren Herman, formerly of preeminent Los Angeles favorites A.O.C. and Lucques. She has applied her vast experience to anchor Somerset’s state-of-the-art kitchen, focusing on farm-driven California cuisine with light French and Italian influences.