Wine Cask, the Santa Barbara wine shop and restaurant, has for years been known more for its large wine list rather than its food. But a new owner and new chef have revived the menu with an updated take on Southern California cuisine, including this freshwater shrimp appetizer with warm potato and leek salad. (Spencer Weiner / Los Angeles Times)
The lamb trio features a medley of cuts such as a braised shank, a tiny chop and a leg. It comes with Israeli couscous, Italian zucchini and black olive lamb jus. (Spencer Weiner / Los Angeles Times)
Hand-cut pappardelle is a very light main course tossed in Parmesan and sweet corn jus with English peas and shaved summer truffles. (Spencer Weiner / Los Angeles Times)
A duck rillettes ravioli sits atop shimeji mushrooms, creamed spinach and a red wine gastrique. (Spencer Weiner / Los Angeles Times)
The restaurant’s cutting edge techniques and influences are apparent in its daily tasting menu with such dishes as this roasted tomato tart with olive oil ice cream and tomato gelee. (Spencer Weiner / Los Angeles Times)
A coffee pot de crème is served in a cup, with whipped cream and vanilla bean shortbread cookies. (Spencer Weiner / Los Angeles Times)
John Pettit, former chef de cuisine at Mélisse, and before that chef of Michaels, is now at the helm at the Wine Cask. (Spencer Weiner / Los Angeles Times)
The wine list offers an impressive lineup from the Central Coast and the wine service is professional and helpful. (Spencer Weiner / Los Angeles Times)
Head to the patio to take in the crisp Santa Barbara air. (Spencer Weiner / Los Angeles Times)
The kitchen under chef Pettit, at work on a plate, is moving in a more cutting-edge direction with ambitious dishes. (Spencer Weiner / Los Angeles Times)
