NightOut.com Spring 2013
Last night, I was planning to go home after work and finish this piece on The Bourbon Room. Instead, I found myself in The Bourbon Room once again—my meticulous research methods demanded that I enjoy another analysis of the drinking and dining experience. With handcrafted cocktails and mouthwatering dishes that are reason enough to make frequent visits, the Bourbon Room staff enhances their product with a cozy vintage atmosphere, consistent, refreshingly sincere hospitality and a perfectly fitting gypsy jazz soundtrack. Once you’re there, it’s hard to leave, and once you leave, it’s easy to find an excuse to return.
Tucked away without a sign in the quiet intersection of Goleta and Santa Barbara, The Bourbon Room relies heavily on word-of-mouth exposure and hungry patrons of the connected Creekside bar. So how do co-owners Alvaro Rojas and Anna Sacks overcome this potentially challenging situation? Simple—make sure customers walk out enthused to introduce their friends, family, or date to the same food, drink, vibes, and service they just experienced. When asked about the location and neighboring community, Anna shares, “The neighbors have been very supportive. We have been blessed with the friendliest customers we could ever ask for!” In person, it’s a pleasure to watch her face light up with genuine appreciation for a complement on anything from the food to the décor. The symbiotic relationship held between The Bourbon Room and its community produces an atmosphere of familiarity and comfort—a theme that both Al and Anna agree is central to the experience. And, as if the ambiance wasn’t enough, Rudi from Deano’s cooks up his famous pizzas in the kitchen, offering the comfort of a familiar taste for nostalgic locals.
The guiding priority in their kitchen is sustainability; from meats to produce, as much as possible is bought from local sources, if not grown in their own garden. With this in mind, it’s doubly satisfying to fill a plate with delectable bar bites such as their house baked beets, bacon and Brussels sprouts, mahi-mahi tacos, and sweet potato fries. As we’re eating, Anna comes up and asks if everything is okay. It’s a modest gesture—she knows that it’s delicious. Consistent with the theme of comfort, many dishes on the menu are prepared with soul-enriching doses of infused butter (flavors of herb, lemon, garlic, parsley, or combinations of the above). This is a very good thing. On top of bar bites and pizza, phenomenal steaks and burgers comprise the second page of their legal-folder menu, giving customers a chance to satisfy carnivorous cravings with a clear conscience. Despite the temptation to fill up on savory fare, it’s imperative to save room for some sweet indulgence at the end of your meal. Between their famous rum cake and cheesecake, the obvious choice is both. Don’t have a sweet tooth? Borrow one for the night.
With a name like the Bourbon Room, it’s about time we talk about booze. I’m usually a beer drinker; the ubiquity of overpriced and diluted Wunder-bar ‘cocktails’ put a bad taste in my mouth over the past couple years. However, I knew I was in for a refreshing cocktail experience when I first saw Al muddling and mixing behind the Bourbon Room bar in his heavy-duty mixologist apron. He and the other BR bartenders love what they do and are damn good at it too (Al was crowned the Independent’s 2012 Master of Mixology). Compositions of fresh fruit, flowers, and veggies from the garden, house-cured bourbon-soaked cherries, quality liquor, and bitters galore complete a list of uniquely adjusted classic cocktails. Forget your go-to preferences for an evening and really explore the selection—I’ve heard several people finish their drink with a confident announcement that it was the best cocktail they’ve ever had. Before calling it a night, don’t pass up “an ounce of bounce,” a shot of their house made cherry curing juice (cherry infused bourbon) inspired by Anna’s time in Wisconsin.
While they might make it look easy, the meeting of all these elements in one establishment is no simple feat. Al addresses the major challenge of “keeping up with the nuances that create a memorable restaurant experience”—something he and Anna have managed to do quite successfully with their combination of experience, acumen, and creativity. Al is the man behind Santa Barbara’s popular tapas bars Alcazar and Milk & Honey, and Anna previously opened a motel/recording studio in Wisconsin that continues to thrive. The two of them have collaborated in the past, and when Al saw a new business opportunity at the site of The Bourbon Room, Anna was fortunately available for the partnership. Together they’ve constructed an all-around quality space with timeless appeal, sure to be recognized as a local classic for years to come. Cheers, Bourbon Room, you nailed it.
When you go…
Eating with a group, you can’t go wrong with a family-style feast of pizza and bar bites to go around.
Dining solo? The wide selection of Burgers and Steak doesn’t disappoint. There are plenty of vegetarian options across the board as well.
Drink adventurously! Always ask about the Cocktail du Jour and take advantage of their great happy hour deals on cocktails and bar bites.