Frankland’s Crab & Co. in the Montecito Inn, created by Scratch Restaurant Group in Encino, opened along with the reopening of the Montecito Inn, following the January mudslide closure.
The upfront venue with a sunny storefront appeal has already created a loyal patronage of seafood lovers who give a solid thumbs up to the Scratch chowder, which features a rich stock made from a variety of shellfish, kissed with house-cured bacon, crab, lobster, and prawn. The chowder pairs perfectly with a house-baked lobster brioche sandwich. Whole steamed crabs with corn on the cob brushed with lobster butter are an ideal twosome for the beachcomber and wine tasting picnic baskets are also available to grab-and-go and enjoy.
Phillip Frankland Lee and Margarita Kallas-Lee are the husband and- wife duo at the helm, with Margarita baking and creating desserts while Phillip sets the savory menu agenda. The atmosphere has earthy appeal and features an overview of wood with pops of eye-catching red throughout. Late summer brings the next Scratch phases to the Montecito Inn, says Chef Phillip Frankland Lee. The additions include Margarita’s Snacks and the sit-down restaurant Monarch’s wood-hearth ode to the Central Coast, with the world-class Silver Bough fine-dining venue slated to follow in Winter 2018. Currently, Frankland’s Crab & Co. is open from 11 a.m.-10 p.m.
Montecito Inn, 1295 Coast Village Rd., Montecito, 805/969-7854
This story was originally published in the 2018 summer issue of Santa Barbara Seasons Magazine.