Reads 1742

Los Olivos’ newest restaurant and bar concept, Nella Kitchen & Bar (, will reopen for outdoor dining and take-away orders on Thursday, February 11, 2021. The Italian-inspired venue, located inside the legendary Fess Parker Wine Country Inn, underwent massive reconstruction before its initial opening. The hospitality team behind Santa Ynez Valley eatery, S.Y. Kitchen, soft-opened Nella Kitchen & Bar in early-September 2020, and Nella’s February 11 reopening will serve as the next step in the restaurant’s initial opening process, as the new establishment debuts expanded service hours and menus. An all-day dining menu will be available for both lunch and dinner guests, with the option of to-go orders in lieu of onsite, al fresco dining.

To curtail the spread of COVID-19, Nella’s staff meticulously follows all CDC safety guidelines.

Masks are mandatory for all employees and for guests when entering, exiting, and walking about the restaurant area.

WHAT:                       NELLA KITCHEN & BAR: New Santa Barbara County wine country restaurant welcomes guests for lunch, dinner and drinks at its multiple outdoor spaces; also offers to-go.

WHERE:                    NELLA KITCHEN & BAR, 2860 Grand Avenue (at the Fess Parker Wine Country Inn)Los Olivos, CA 93441

WHEN:                      BEGINNING THURSDAY, FEBRUARY 11, 2021


12:00 PM to 8:00 PM


12:00 PM to 10:00 PM

RESERVATIONS:    Please call Nella directly at (805) 686-1359 or visit to reserve online through OpenTable.

Members of the media, please contact Anna Ferguson-Sparks at, or call/text (516) 902-0090 for media arrangements or takeout inquiries.


Nella Kitchen & Bar continues to offer the option of TAKEOUT services during the restaurant’s open hours and days. All items on the Nella food menus are available to-go.


Similar to sibling Santa Ynez Valley restaurant, S.Y. Kitchen, Nella Kitchen & Bar features a sought-after cocktail program – including zero-proof creations.


Soft-opened in September 2020, Nella Kitchen & Bar is the newest Santa Barbara County wine country restaurant and bar concept from the hospitality team behind Santa Ynez Valley eatery, S.Y. Kitchen. The new venture, headed by executive chef and owner / partner Luca Crestanelli, is currently featuring all-day dining in the form of bar snacks; starters and salads; meat, fish and shellfish entrées; with a spotlight on the restaurant’s seasonal Roman pinsas.

In line with the modern Italian restaurant group’s menu concepts, Nella Kitchen & Bar’s seasonal menus include localized twists on classic items; the restaurant sources as much as possible from nearby, California Central Coast locales. Current menu items include the likes of lamb chops scottadito; a grass-fed beef burger served on a house-made pinsa dough bun; branzino with locally-farmed romanesco broccoli; roasted scallops on the half shell with Bordier butter, garlic, parsley, tomato, concassè; and the Seafood “Royale,” which consists of Crystal Blue prawns, Kumiai oysters, snow crab, and Santa Barbara sea urchin.

Pinsa flatbread options currently include the “Carciofi” (baby artichokes, fior di latte, pancetta lardons, carbonara sauce, Pecorino Fiore Sardo), the “Bianca” (fior di latte, Parmigiano, Challerhocker, caramelized blonde onions), and the “Scarpetta” (fior di latte, five-hour Bolognese, Parmigiano), among other pinsa variations. Expanded lunch and dinner menus and service plans will be in place as California’s restaurant re-openings continue.

Nella Kitchen & Bar features a playful wine list including both local and world wines. Nella’s craft, classic and zero-proof cocktails are also on offer, and Nella’s guests are able to enjoy comfortable seating in any of the restaurant's outdoor spaces: a new front patio, the wrap-around porch, or spacious interior courtyard.

Nella Kitchen & Bar is part of the Toscana Restaurant Group which now includes Brentwood (Los Angeles) restaurants Toscana and Bar Toscana, Nerano in Beverly Hills, BG Lounge located above Nerano, and S.Y. Kitchen in Santa Ynez.

Please Login or Register to comment on this.