Outpost at the Goodland (5650 Calle Real, Goleta) has selected Chef de Cuisine Nick Bajal, former Executive Sous Chef, to lead the laid-back eatery. A Midwestern chef who likes to push the culinary limits, Bajal constantly challenges himself with new techniques and ingredients. The results are showcased in thoughtfully composed dishes on Outpost’s new menu, which features Braised Pork Belly with shaved white asparagus, green curry purée and peanuts; Roasted Bone Marrow with salmon rillettes and cilantro chimichurri; and Pan Roasted Rock Fish with maitake mushrooms, sunflower seed-kumquat relish, crème fraîche and sprouts.
Since it opened in 2014, Outpost has remained a dining destination known for locally sourced, Southern California cuisine. Bajal looks forward to maintaining the creativity and integrity guests have come to expect from the restaurant, while delivering new, exciting dishes that one wants to eat everyday.