<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>664509</id>
  <title>Seagrass - Sea Urchin (Uni) in Santa Barbara</title>
  <published_at>Tue Nov 03 16:27:28 -0800 2009</published_at>
  <post_count>3</post_count>
  <board>
    <id>3</id>
    <name>California</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>5153499</id>
        <content>A day in Sant Barbabra ... in search for Uni. I spent the day in Santa Barbara looking for fresh uni. Interestingly enough, I could not find many restaurants or fish markets selling the elusive sea urchin. I did watch the uni being unloaded from the boats, directly to the trucks that whisk this fine delicacy to Los Angeles (barely a stop in Santa Barbara!!) ... Nevertheless, Seagrass came thru - all local fish, including the elusive uni. First course consisted of Heirloom tomatoes and burrata. A little fresh pepper, a light vingegrette, perfect combo, need I say more. Next, a scallop trio ... scallop trio ... progressively more savory and tasty! .. a carpaccio (lime, cilantro, mint &amp; jalapeno), panna cotta (cucumber, shaved radish, grain mustard vinaigrette), seared (saffron &amp; vanilla sauce, baby bok choy, oyster mushrooms ). Could not get enough of the saffron &amp; vanilla sauce. Next - Yellowtail (sunchoke pur&#233;e, tarragon, local abalone, heirloom carrot reduction) - the abolone made it worth it. Last, a modified Spiny lobster ... no lobster but grana padano risotto with Santa Barbara sea urchin sauce. What a gem. Thanks, Seagrass for a fine end to uni hunting in Santa Barbara</content>
        <published_at>Tue Nov 03 16:27:28 -0800 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>238488</id>
          <name>lorisueb</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>5153919</id>
      <content>Understand there is a new chef at Seagrass and it appears it is starting to live up to expectations as a premier seafood restaurant in our little town again. It has good bones, but it was missing a bit in its execution a while back. Thanks for your nicely detailed description.</content>
      <published_at>Tue Nov 03 19:40:58 -0800 2009</published_at>
      <parent_id>5153499</parent_id>
      <user>
        <id>12522</id>
        <name>glbtrtr</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>5153936</id>
      <content>Yes, Glbtrtr, the above was a credit to the new chef.  The staff has been there awhile and they seem very excited about the change.  So far, so good.  </content>
      <published_at>Tue Nov 03 19:49:27 -0800 2009</published_at>
      <parent_id>5153919</parent_id>
      <user>
        <id>238488</id>
        <name>lorisueb</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>5156570</id>
      <content>Yes indeed- thank you for the details- sounds delicious.  My anniversary is in a few weeks, was thinking of the new Wine Cask- this sounds more interesting!</content>
      <published_at>Wed Nov 04 16:22:06 -0800 2009</published_at>
      <parent_id>5153936</parent_id>
      <user>
        <id>12388</id>
        <name>JalamaMama</name>
      </user>
    </post>
  </posts>
</topic>
