Casino Opens New Upscale Restaurant
As Reported by The Lompac Record
Santa Ynez Band of Chumash Indians is hoping that the newest
addition to their casino, The Willows restaurant, will titillate
diners' taste buds in an inviting Tuscan-style atmosphere. The
restaurant opened March 8, 2004.
are going to do some great things out here in the valley, it
will be a memorable dining experience for our guests,"
David Brents, the Chumash
Casino's chief financial officer, said during a media preview
the restaurants' ambiance is an outdoor patio with a view of
the Santa Ynez Valley's rolling green hills and an indoor-dining
room that has an abundance of natural lighting.
will also cater to private parties and celebrities who want
to remain out of the public eye in the comfort of one of The
Willows' three private dining areas. The private dining rooms
can accommodate groups of two to 16 people, and each includes
an elevator so patrons do not have to enter through the main
dining room. The restaurant seats 155 patrons and employs a
staff of 18 chefs.
includes ornate cherry wood wall and ceiling trim, a soft-light
pastel color, the works of area artists and an elegant bar nestled
adjacent to the maitre d' station.
think in an area like this that is established, having another
venue (for dining) is a plus," said John Blair, the director
of fine dining and catering.
the restaurant as having an upscale menu in an environment that
he hopes will emphasize comfort rather than opulence and the
need to dress up. The menu has taken since June to develop,
entrees are items cooked up by veteran Executive Chef Thomas
Meyer and his staff are rack of lamb, filet mignon, and New
York strip steak. Appetizers include coconut shrimp, crab cakes
and pat/. In addition to entrees and appetizers, The Willows
will also serve soups, salads, seafood, pasta and desserts.
As for the
dining environment, ideas are in the works once The Willows
is up and running, Blair said. There is talk about jazz and
classical musicians serenading patrons on the patio Friday and
Saturday nights and crafting another menu with area vintners
providing the wine.
percent of the wines on the menu are from the area, but German,
French and other imported wines will be stocked as well, Blair