A New Dining Spot Has Opened in Montecito With a Farm-Focused Approach

Monte’s has officially entered the Santa Barbara dining scene and is now open to the public.

Opened on March 18, 2026, Monte’s introduces a farm-to-table concept that blends local ingredients with Korean influences.

 

 

 

 

 

 

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The restaurant is located at 1198 Coast Village Road in Montecito, the former site of Bar Lou, which has since closed. Monte’s is operated by Endwell Hospitality.

 

 

 

 

 

 

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The team announced the opening on Instagram, saying the launch followed extensive preparation and thanking the neighborhood for its warm welcome.

 

 

 

 

 

 

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Rincon Hill Farm is central to Monte’s concept, supplying core ingredients. The menu is shaped by seasonal produce and local sourcing, with dishes built around what is grown and harvested from the farm.

 

 

 

 

 

 

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According to its Instagram post, the restaurant draws inspiration from Montecito’s historic citrus groves.

 

 

 

 

 

 

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Designed as a casual, community-driven space, Monte’s aims to connect agriculture, food, and community through dining.

 

 

 

 

 

 

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Rincon Hill Farm uses no-till regenerative methods, JADAM principles, and biodiversity-focused systems, evolving into a multi-crop landscape with diverse fruit trees, according to the restaurant’s Instagram.

Monte’s Executive Chef Daniel Kim leads the kitchen, bringing experience from The Restaurant at Meadowood in Napa Valley and Hibi in Los Angeles. He introduces a California-Korean style that combines local produce with Korean techniques.

The menu includes dishes such as sourdough with cultured butter and Korean chive, chrysanthemum salad with anchovy-lemon vinaigrette, coal-roasted beets with stracciatella, and farm crudité with sesame hummus.

Shared plates include lemon pepper wings, prawn toast with charred lemon aioli, mushroom and perilla with fermented elements, and coal-roasted cabbage with smoked shiitake XO.

Main dishes include Monte’s Smash burger, wagyu striploin with black garlic A1 sauce, dry-aged chicken with soy coriander marinade, and wild rice pork katsu with Korean mustard. Sides include French fries, New Zealand spinach, and roasted peas.

The beverage program includes craft cocktails such as Hugo’s Cousin and an Orange Grove Negroni, along with tequila, gin, bourbon, and non-alcoholic options.

The wine list includes local Santa Barbara selections and international labels, spanning sparkling, white, rosé, chilled reds, and full-bodied reds. Beer and cider offerings include both local and imported options, according to the restaurant’s website.