cookiesinheaven

Opened in late 2012, Anchor Woodfire Kitchen is a testament to chef Jason Tuley's passion for local flavors and ingredients. Santa Barbara signatures like chanterelle mushrooms, sea urchin and ridge back shrimp dominate the constantly changing daily menus. Also popular are Tuley's house-made charcuterie, ricotta and pickles. And you can't miss the pizza - a wood-burning stove near the center of the restaurant delivers crisp, irregularly shaped pies with a nice, wood-fired flavor.

You can ask any of the staff where your food came from; they'll be happy to tell you. The Anchor website even has a page that lists their purveyors, with categories for farmers, seafood and dairy and meats. - USA Today Travel