Downey's Restaurant of Santa Barbara

Newsletter

All of us at Downey's Restaurant are thrilled with the new 2008 Zagat Restaurant Survey results. Once again we have achieved the Top Scores in Santa Barbara for both Food (28) and Service (27). Here's what the

Zagat had to say about us this year:

"Local produce and local charm" come together at this "classic", voted No. 1 for Food and Service in Santa Barbara, where "serious food lovers" sup on "luscious" Cal-French cuisine proffered by "perfectionist" chef-owner John Downey; wife Liz oversees the "pleasantly attentive" staff that gives the "small elegant" space a "warm" feel, all the better to appreciate a "first-class" experience that sets the "benchmark" for "special-occasion dining" in the area.

The main reason we have maintained these high standards is twofold. One is because Liz and I each have our job descriptions down pat in the restaurant and give each other full rein. The other is because of our incredible staff. Without this group we would not have stayed at the top of our game for these past twenty five years.

Our sous-chef at Downey's is Felipe Uriarte. I like to quip that he "came with the place" as he was the very first person I hired when I bought the restaurant in 1982. Felipe had been working for the owners of the previously existing restaurant called "La Chaumiere." Over the years I have taught him all I know and as we have prepared numerous meals together, sometimes with very little sleep during the years when each of us started our families. I am proud to call Felipe my trusted friend as well as rock-solid employee.

Many of you know and recognize Dan Mansiere who has brought so much to the dining room for the last eight years. He has significantly improved the level of fine service as well as bringing us loads of technical computer advice. From re-organizing and building cabinetry in the waiter's station to helping us paint the dining room some years ago, Dan has always jumped in to make things better. Liz coins a phrase called "Dannerisms," which are small compact organizational systems that he has implemented. He is another trustworthy and downright "good as gold" person to have around.

Running Downey's for a quarter century has been a wonderful experience, mostly good, but of course there have been some difficult times. I remember well the occasion when I was awakened at two o'clock in the morning by the police to tell me that water was flowing out through the front door of the restaurant. I arrived to find that a pipe had burst in the kitchen and because of the grading of the floor half of the dining room was swimming under eight inches of water! Santa Barbara firefighters and I worked all night with giant squeegees and later floor drying blowers to get it dried out. Downey's opened on time the day after. As they say, the show must go on!

The good times and the people we have known, both staff and customers, have made it all worth while. It is a demanding business; sometimes the things people ask for are just so strange, such as the very grumpy George Burns demanding ketchup for his veal chop! Yes, we ran to Vons to get it. George Burns after all, has been a childhood legend to me! Recently a couple celebrated their 25th wedding anniversary at Downey's, just 25 years after having their wedding dinner in the same room with us! We still see Dean Walters occasionally when he's passing through Santa Barbara. He was one of our very first servers along with John Hanson, Linda Buchanan and Mark Carneghie (who skipped town STILL owing me about $400 he borrowed when we first opened in 1982). We have and still use pots and utensils that were old when we bought the place. I sometimes wonder just how many bowls of soup have been served with our ladle. At the risk of sounding like the old English curmudgeon that I mig!
ht be, they just don't make 'em like they used to!

Over the Holiday season we will be offering some of our delicious desserts to take home. These have proven very popular in recent years and please allow at least 48 hours notice for us to prepare your selections. Each dessert will serve up to 12 people.

Caramelized Apple Tart "Tatin" with Crème Fraiche $38
Belgian Chocolate Marquise with Espresso Sauce $48
Downey's Classic White Chocolate & Raspberry Millefeuille $48
Our own hand made, Brandied Chocolate Truffles 1 dozen $12

Downey's Dining Certificates have become very popular holiday gifts. Who wouldn't enjoy an evening of fine dining in good company? We can prepare a certificate in any denomination you choose. You can pick one up from us, or we can mail it to you or the recipient for a small processing fee of $3.

We will be offering our Traditional New Year's Eve Dinner. If you would enjoy a wonderful five-course celebration in a warm inviting setting, Downey's would be a good destination. There will be several choices of appetizers and entrees as well as some set courses. The menu will shortly be posted on our "Events" page. http://www.downeyssb.com/events.htm

In closing, please may we take this opportunity to wish you all a very happy and safe holiday.

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1305 STATE STREET • SANTA BARBARA, CALIFORNIA 93101 • 805.966.5006