Brothers Restaurant at the Red Barn: Bringing back the classics with a new flair

Brothers Restaurant at the Red Barn

The latest Santa Ynez Valley Restaurant to open is the Brothers Restaurant at the Red Barn.  It is the latest project from Matt and Jeff Nichols and is currently the trendiest place to dine in the Santa Ynez Valley.  After being open two weeks, with a group of friends, we decided to see how it compared to the original Brothers Restaurant at Mattie’s Tavern.  For locals who used to frequent the bygone restaurant, they will be extremely happy as the old menu is back with its excellent classic quality cuisine.

We thoroughly enjoyed our meal.  The service is excellent, and the décor is simple yet elegant with a very comfortable, warm rustic feeling.  The restaurant features two original fireplaces that add warmth to the atmosphere.  The room seems larger due to the high ceilings. The kitchen opens to the main dining room that seats 15 tables.  The bar area has another ten.

For those with dietary restrictions or allergies, the restaurant staff will work with you to accommodate your needs.

Brothers Restaurant Wine

The wine list excellent and features local vintners from Santa Barbara County with an emphasis on Santa Ynez Valley.  On our visit, we enjoyed a 2012 Samsara Syrah Santa Barbara County, a full-bodied wine with a nice balance and very peppery.

As you wait for your first course, a basket of wonderfully freshly baked bread is served.  These include a tasty cornbread with jalapeño, Focaccia bread with rosemary, and wheat bread.

Red Barn Starters

Several in our group sampled the starters.  The Kabocha Squash Soup was a must.  One of my favorite types of squash made the soup absolutely delicious.  One of our friends said the Vegetable Spring Rolls with Spicy Mango Sauce, and Asian Salad was superb.

Kabocha Squash

Kabocha Squash

Red Barn Entrées

We all chose different entrées, including Baked Horseradish Dill Crusted Organic Scottish Salmon, served with Vegetable Brown Rice and Whole Grain Mustard Sauce.  The Salmon was tender and cooked just right.

Baked Horseradish Dill Crusted Scottish Salmon

Baked Horseradish Dill Crusted Scottish Salmon

The Pan Sautéed Idaho Rainbow Trout with Lemon Chive Sauce was served with the savory Vegetable Brown Rice rather than the classic mashed potatoes that normally accompanies this dish and is an ideal choice for those wanting a lighter fare.

Pan Sauteed Idaho Rainbow Trout

Pan Sauteed Idaho Rainbow Trout

The Grilled Prime Filet with Caramelized Onion Potato Gratin and a Stilton Cheese Port Wine Sauce was cooked to perfection as was the Grilled Prime 8 oz. Top Sirloin with Mashed Potatoes and Roasted Garlic Butter.

Grilled Prime Filet

Grilled Prime Filet

You cannot go wrong with any of the steak or beef entrées on the menu.  All dishes were presented in an appealing fashion that actually fit in with the style of the restaurant.  You almost felt like the vegetables came right out of the garden.

Grilled Prime Top Sirloin

Grilled Prime Top Sirloin

Dessert

We could not depart without trying at least one of the desserts created by Pastry Chef, Stephanie Jackson.  All of us agreed upon the Carmel Brioche Bread Pudding with Vanilla Bean Ice Cream & Crushed Pecan Praline.  The pecan praline gave the pudding the caramelized sensation of a Crème Brulee.  The dessert was yummy as we all indulged in the one portion.

Caramel Brioche Bread Pudding

Caramel Brioche Bread Pudding

The Red Barn is well worth the dining experience, but reservations are a must since the restaurant has only been open a few weeks.

For Reservations:

Brothers Restaurant at the Red Barn
3539 Sagunto St.
Santa Ynez, CA 93460
805.688.4142

Open Daily:  11:30 a.m. – 2:30 p.m., 5:00 – 9:00 p.m.