Restaurant-Dining Critiques

5995 Stagecoach Rd
Santa Barbara, CA 93105
(805) 967-0066
Credit Cards: All major
Prices: Moderate

From Santa Barbara take Highway 154 past the summit and turn left on Stagecoach Road.

A rather long drive up the slopes of the Santa Ynez Mountains was broken up by lovely views behind and to the west of Santa Barbara and the ocean beyond, as you approach the summit of the San Marcos pass and you gradually descend one eventually reaches Stagecoach Road and drive down a small winding road until you reach a beautiful tree covered glen where the Cold Spring Tavern is located. Jazz and Blues music is played very, informally outside in front of the bar in the afternoon on weekends and moves inside by the fireplace as night falls.
For more than 100 years the Cold Spring Tavern has been a way station for travelers making the difficult climb over San Marcos Pass. Established in the 1880’s as a stagecoach relay post it has earned a rugged past with cowboys, bandits and buried treasure playing a part in its history. Two bandits once held up the stage when it stopped at the tavern and made off with the Wells Fargo box holding $50,000 in gold coins. A posse caught the bandits, but the bandits carried the box’s whereabouts to the gallows. Roy Rogers once spent seven hours tending bar, and no one recognized him, he seemed like just a simple cowboy from the valley. Things have remained the same since those days and there is still a fire in the fireplace and hearty menu of homemade breads and soups, stews and game.
And the quaint restaurant next door to the bar is charming with fireplaces burning in every room, and you are glad they are there! The menu offers hearty fare that fits into the setting, along with the almost year-round cold temperatures, and offers mainly stew, terrine, and game that is served by a quite knowledgeable staff.
Starters might include: Old Country Game Pate with a salad of white beans, nuts and sherry vinegar, Venison sausage with a medley of sautéed mushrooms and garlic Platter of Appetizers, Pate, Venison sausage and artichoke hearts.
Main courses, for example, might include: Sautéed Medallions of Venison with Roma tomatoes and basil, Grilled Carolina quail, Porcini mushroom Fettuccini, Charbroiled boneless half Chicken, Sautéed New York Steak with black, green, red and yellow peppercorns, sautéed Medallions of Rabbit with wild mushrooms and garlic, grilled filet of New Zealand Venison with wild Lingonberries and red wine.
The wine list is brief but adequate.