Hidden Oasis in Santa Barbara: New “Biltmore” Dining Venue Takes You Away

by Gabe Saglie, Senior Editor, Travelzoo
story published in the Santa Barbara News-Press on 7/13/17

Don’t let its diminutive dimensions fool you. At 120 square feet, the Luna Terrace at the Four Seasons Resort “The Biltmore” Santa Barbara is likely the smallest noshing spot in town. But with a palpable sensuality that spreads from the décor to the menu, this is elite dining at its finest.

The mezze spread at Luna Terrace
Luna was created when the resort’s Ty Lounge underwent a full revamp last year, a project inspired by owner Ty Warner’s own extensive travels. A south-facing window became a wrought iron glass door, vegetation was cleared and a 12-by-10 space aimed at transporting guests through premium food and service was born.
 
“This is a little, intimate social hub,” says food and beverage manager Koji Akaboshi. “We want to tap into guests’ emotions, allow them to really connect with each other, and to really play to their senses – you hear the waves, feel the breeze, connect with the environment.” The private event venue is targeted to parties of two to eight and is prime for everything from a festive celebration to a secluded night out.
 
Luna leverages the luxury resort's prime beachfront location and famously lush surroundings perfectly; guests are completely enveloped by towering plants and colorful flowers. But it’s also a totally self-contained experience, emulating the shades and flavors of Morocco, the Mediterranean and the Middle East. Custom wood furnishings are elaborate and eclectic, yet cushy, decked out in plush pillows and threaded spreads. The imported lamps, dinnerware and cutlery exude a Persian flare. Colors are striking and opulent at once: sapphire, camel, crimson and gold. Fabric drapes and canopy help round out a veritable oasis.
 
My wife loved our secluded Luna Terrace escape
Specialized training has created a service experience at Luna that’s unhurried and that pivots on refined attention: premium bottle service comes standard; bartenders mix and pour their custom cocktails on the spot; chefs arrive with the main courses to describe dishes and mingle with their guests. “We love to interact with our customers,” says Executive Chef Marco Fossati, who’s spearheading a culinary revolution at all the Biltmore dining rooms. “Not only because we want customers to understand the passion behind our dishes, but so we can also better understand their preferences. The more comfortable guests are with you, the better you can cater to them and surprise them.”
 
Pomegranate seeds add color & pop to the baba ghanoush
Drawing from his work experience at the Four Seasons Resort Sharm el Sheik in Egypt, Chef Fossati has created new exotic dishes for the Luna experience. He lists herbs and spices he’s using much more readily: turmeric, cardamom, cloves, paprika, curry, cayenne pepper. “I love the combination of all these flavors,” he says. “The magic of Moroccan and Middle Eastern cuisine is how these vastly different flavors actually create balance and dishes that are elegant.”
 
Dining is modeled after a traditional Moroccan mezze, which is served family-style in multiple courses. A basket of grilled flatbread and fried pita bread, all made in-house, are presented with a variety of gourmet dips, like charred eggplant, yogurt-and-herb and piquillo pepper-and-almond. The charred eggplant dip is velvety smooth and subtly earthy. The hummus is made with roasted garlic, smoked paprika, za’taar (an ancient Middle Eastern herb mixture) and preserved lemon, and is served warm.
 
A large mezze plate follows. Skewers of grilled chicken and lamb kofta come with a cilantro dressing for dipping. Ornate individual tagines carry a bevy of steaming seasonal vegetables, topped with poached eggs and herbs. The whole roasted cauliflower is like a crowning jewel. “Cauliflower is trending big right now,” says Chef Fossati, who strips the white contoured plant of its leaves before poaching it in a solution of white wine vinegar, water, red chili pepper, turmeric and salt “until it’s al dente” before baking it in the oven, drizzling it sporadically with olive oil and spices. “As it’s leaving the kitchen, we finish it with lemon and za’taar,” he adds. The gourmet cauliflower is served with a creamy blend of mild goat cheese, mascarpone cheese, salt, pepper and olive oil, for dipping.
 
The Luna Terrace décor is lush and exotic
The generous menu can cater to a variety of guest experiences on Luna Terrace. The “Casablanca Romance For Two” ($500), for example, features the entire two-course mezze along with Champagne or wine bottle service (off the full Ty Lounge bar menu) and a delightful tagine salver of decadent sweet treats. Couples can opt for sunset or moonlit service, and the experience comes with a three-hour limit. Similar “Moroccan Feast” presentations can be tailored for parties of up to eight people and with extras like rolling cart with private bartender and premium liquor bottle service. Private brunch ($75 per person) can be prepared at Luna, too, complete with bottomless mimosa, bellini or bloody mary bar.
 
Reservations for Luna Terrace are made through the Biltmore’s concierge. And while the mezze model is the only one of its kind in Santa Barbara, and easily one of its most distinctive dining experiences, the Luna experience can always be customized and personalized. After all, Chef Fossati says, “this is all about catering to desires.”
 
Luna Terrace at Ty Lounge, Four Seasons Resort The Biltmore Santa Barbara, 1260 Channel Drive, Montecito. 805-969-2261. fourseasons.com/santabarbara.
 
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