Little Hill: New Restaurant in Montecito with Seasonal Cuisine

Little Hill, a new Montecito restaurant by Chef Diego Moya, focuses on seasonal dishes cooked in a custom wood-fired fireplace. It features local ingredients, a curated wine list, and a welcoming atmosphere.

Little Mountain founders Eva Schreier (additionally founder and imaginative director of Smith Fork Cattle Ranch in Colorado and Mexico’s Hacienda Los Milagros) and Graham Duncan hired Los Angeles-based designer Andrew Cosbie to make the 3,000-square-foot dining establishment, which likewise features a 14-seat personal eating room and an extensive patio.

Little Hill’s Menu & Design

Little Hill’s food selection will adhere to the periods and utilize a custom-made wood-fired fireplace to prepare the bounty that exists right in Montecito’s backyard: in your area grown veggies, fish and shellfish, fermented goods, and meats. For the opening menu, Moya will offer bread with cultured butter, oysters, Santa Barbara’s coveted sea urchin with winter season citrus, a beef tartare with grilled tomato, grilled kale with mojo de ajo and mustard greens, and lobster croquettes for starters. Larger plates consist of rainbow trout with maitake mushrooms, a rib-eye with sofrito prepared in the fireplace, and wild salmon topped with environment-friendlies and pistachios. Moya says that recipes are best shared and coupled with glasses from Little Hill’s small-producer-focused a glass of wine list. Isauro Zavala Aguilar, who was previously red wine director at the Intercontinental San Francisco, will work as Little Hill’s general supervisor.

Little Hill co-founders Eva Schreier (likewise co-founder and innovative supervisor of Smith Fork Ranch in Colorado and Mexico’s Farmhouse Los Milagros) and Graham Duncan recruited Los Angeles-based designer Andrew Cosbie to design the 3,000-square-foot dining establishment, which likewise features a 14-seat personal dining-room and a large patio. Neutral tones are accented by light woods throughout, with a dining-room fire place, white plaster, and terracotta tiles on the flooring. Little Hill is further far from the Pacific Ocean, straight up San Ysidro Road from the 101.

Moya’s Culinary Journey to Montecito

At Little Hill, Moya will incorporate his growing connections with local farmers with his experience at Lima, Peru’s Astrid y Gastón, Paris’s Le Comptoir and L’Arpège, and New York City’s famed Casa Mono. Moya invested the last 25 years food preparation in New York, he felt a pull to the West Coast. “I thought concerning the chance to prepare out below,” claims Moya.

Central Coast’s Exciting New Restaurants

Montecito and Santa Barbara are amidst an extraordinary year for new restaurants. The most up to date opening on the Central Coastline is Little Hill, a very expected restaurant set to land in Montecito’s upscale Upper Village. Chilean-born cook Diego Moya’s menu will certainly take complete shape when the dining establishment opens up on November 6, featuring seasonal meals from an expansive open kitchen that has a custom fireplace for live-fire cooking. It’s a solid enhancement to the regional eating scene, which has seen a flurry of amazing openings, including cook Dom Crisp’s Basque dining establishment, Dom’s Taverna, cook Efe Onoglu’s Aegean, and Clark’s Oyster Bar Montecito, among others.

Montecito and Santa Barbara are in the middle of an incredible year for brand-new restaurants. The most current opening on the Central Coast is Little Mountain, an extremely prepared for dining establishment established to land in Montecito’s affluent Upper Town. It’s a solid enhancement to the neighborhood eating scene, which has actually seen a flurry of exciting openings, consisting of cook Dom Crisp’s Basque restaurant, Dom’s Taverna, cook Efe Onoglu’s Aegean, and Clark’s Oyster Bar Montecito, among others.

Moya says he’s taking advantage of being a current transplant to the Central Coastline. He’s leaning into a less stressful rate while constructing Little Mountain’s area. “As we develop an area of restaurants and guests, I expect getting in touch with the residents that have actually been below for a long time. I’m also hoping we get people to drive up from LA and have a good time with us,” he says.