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Chumash Casino Opens New Upscale Restaurant
As Reported by The Lompac Record

The 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.

"We 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 Friday.

Part of 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.

The restaurant 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.

The decor 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.

"I 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.

Blair touts 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, he said.

Among the 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.

About 85 percent of the wines on the menu are from the area, but German, French and other imported wines will be stocked as well, Blair said.