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Reviews |
- "The Golden Dish Awards of 1995"
Alan Richman. GQ, January, 1996: "The first bite was a revelation...John
Downey is one of America's best chefs..."
- The last week of August 1982: The mission statement: "to offer
exquisite food and wine in a comfortable, relaxed atmosphere where it
would be easy to drop in for a quiet dinner."
- April 1983, "Gourmet Magazine," Caroline Bates: "A
remarkable restaurant in every way."
- 2002 Zagat Survey, Downey's has remained "Top Food" in
S.B. for the past sixteen years in a row! "Still #1...Still in
a class by itself."
- Los Angeles Times, Ruth Reichl: "The food is so fine I'm tempted
to go and talk to the cook."
- "Food and Wine Magazine:" "We found Downey's-hands-down,
to be the best bet in town."
- 2002 Mobil Travel Guide: "Four Stars!"
- Dirona Award Winner
- "Santa Barbara Restaurant Guide"/Nippers.com Arthur von
Wiesenberger: "John Downey should be credited with bringing nouvelle
cuisine to Santa Barbara. He has revolutionized the way people eat on
the central coast...His restaurant on State St. has become an institution
to fine dining.
- Nov. ‘83, L. A. Times Lois Dwan: "The Ojai squab and
bok-choy greens slid into the sauce as easily and inevitably as into
love on a summer night."
- Phillip Downey: At one year old while being carried by Mom through Downey's kitchen: "Ssthooouupp!!" Upon spotting John making the day's soup.
1305 STATE STREET • SANTA BARBARA, CALIFORNIA 93101
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