The last sunrise of the weekend made a beautiful palate of yellow, orange, blue, and purple in the sky to silhouette the palm trees in Oxnard. Our final breakfast at the Hampton Inn Channel Islands Harbor included a dessert waffle, of course, along with a cheese omelet, sausage patties, and breakfast potatoes. The server who handled the breakfast area was so friendly with a “Good Morning!” and big smile for everybody during our stay. There were a lot of regulars who must stay here on their travels and she knew every one of them. It’s great to have someone who remembers you on your travels, making you feel more at home when away from home.
After breakfast, it was time to start packing up, loading the car, and visit Santa Barbara one last time. It was 11am on a Sunday which means brunch. Finch & Fork located on the corner of the Canary Hotel in Downtown Santa Barbara is a great place to stop in for a bite. Executive Chef James Siao creates California cuisine using the local bounty of Santa Barbara County. The interior of the restaurant is modern yet rustic with reclaimed wood tables and leather seats.
Gluten-Free Banana Bread is amazing! It’s gluten-free but certainly does not taste like it. It has a sweet banana nut flavor. The texture is good just not quite as moist or sticky like regular banana bread. Ask for a side of cream cheese; it makes it even more decadent. Rating: 5/5
Deviled Eggs are topped with smoked trout, pickled shallot, and olive relish. The deviled eggs are beautifully presented on a wooden plank. The eggs are pickled resulting in a beautiful purple halo on the edge reminiscent of kamaboko (Japanese fish cake). The yolk mixture is smooth and luxurious. The smoked trout adds a smoky and salty flavor like bacon. The olive relish and pickled shallots add a nice balance of acidity. Rating: 4.8/5
Roasted Pork Belly & Egg is toasted bread topped with smashed avocado, roasted pork belly, poached eggs, chipotle hollandaise, and served with home fries. This is a rustic version of eggs benedict. The toasted bread catches the juices from the pork and the avocado adds a nice creamy texture without being overbearing. The eggs are perfectly poached and burst with beautiful bright orange-yellow goodness. The chipotle hollandaise is smoky, spicy, and sweet. Rating: 4.5/5
Short Rib & Sweet Potato Hash is topped with sunny side eggs, fresh horseradish, and chimichurri. (Home fries were substituted for the sweet potato hash.) The presentation is reminiscent of a loco moco through the layered effect of the potatoes, short rib, and sunny side egg. The short rib is extremely tender and exudes flavors from the braising liquid like red wine and vegetables. The egg yolk provides a natural sauce adding a velvety richness to the dish. Rating: 4.5/5
With tummies full, we hit the road with a beautiful ocean view along Highway 101 towards Los Angeles. Until we meet again, Santa Barbara!
To view more photos from this trip, visit OC Food Diva's Facebook page.
For more information:
31 West Carrillo Street
Santa Barbara, CA 93101, United States
Hours: Breakfast – Monday through Friday from 7am to 10:30am; Brunch – Saturday and Sunday from 8am to 11:30am; Lunch – Monday through Friday from 11:30am to 2:30pm; Dinner – Sunday through Thursday from 5:30pm to 10pm, Friday and Saturday from 5:30pm to 11pm
Parking: Parking structure next to Canary Hotel
Sunday Funday, August 9, 2015 from 4pm to 7pm