Supposedly one of Santa Paula's better establishments and I will say you can't fault the friendly staff and acceptable decor. The food, however, leaves a lot to be desired. The chef's culinary style is obviously "clumps and lumps." I selected calimari and mushroom risotto. I received a lump of each. The batter on the tempura battered calimari was too soft and had stuck together and the risotto was literally a lump of rice. I lifted the plate and turned it over and the lump stayed put. It was bland and tasteless and had two slices of mushroom in it. My husband's veal had no taste whatsoever and was also served with a lump of risotto. You really have to know what you're doing to cook veal well, and this was not cooked well. The olive oil-toasted bread was good, though. The bar girl is also inexperienced. I asked for a lemon drop and was told I couldn't have one, since she didn't know what it was. Come on... vodka, lemon juice and sugar. We supplied the recipe and she managed to make one - just. How difficult is that for a bartender? We were the only people in the restaurant on a Thursday evening. Perhaps, that says something about the food.
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