Ballard Inn (Santa Ynez Valley) - Consistently Wonderful

My parents were in town from Philadelphia so we took them up to the Santa Ynez wine area. By far my favorite restaurant up there is the Ballard Inn. I have probably been 8 or so times, and it has been great every time. The chef, Budi, cooked in New York and New England, but I think his wife's family owns the inn, which is how he ended up there. Hans, the manager/server extraordinaire, is one of the best waiters I have had ever. He is so accommodating, and knows all the local winemakers (while at Ken Brown in Lompoc, we were told he helped to bottle the wines one afternoon), so he has steered us toward several great selections. He has also offered to do two 1/2 glasses for me so I can taste the effect of each different pairing on the dish. He also reminds me of Marshall from "How I Met Your Mother. " I digress... Here are some pics from our most recent meal there with my parents in May. Note the menu is seasonal and changes every two weeks or so, though there are some mainstays.

My husband (Seth) and my dad started with the asparagus soup with mushrooms with a mushroom wine reduction.

Budi's soups are always amazing, so one of us had to try this. It really was tremendous. Very sophisticated, but a soup foodies and non-foodies alike would enjoy, just because it's so damn delicious. My dad had an Au Bon Climat Chardonnay, while Seth had a Chard from Ojai vineyard, which was less oaky though still seemed too oaky for the soup.

Pan Seared Foie Gras with Mango Salsa and Port Reduction


My mom and I ordered this, as I have learned from previous visits that the Ballard Inn not only gets great foie gras, but you get a really nice sized portion for $14 (major value). It was perfectly cooked and in a traditional preparation. The reduction was a definite standout. Hans paired this with Santa Barbara Winery Late Harvest Sauv Blanc. Not the most incredible pairing, but from their by-the-glass list, probably the best choice and it went nicely.

Pan Seared Scallops with Achiote Risotto and Tomatillo Sauce


This was Seth's entree. Pretty darn tasty, and the freshness of the ingredients came shone through despite the richness of the sauce. The scallops were also perfectly cooked. But I never get entrees there. I love all the appetizers too much to have only one.

New Style Hamachi Sashimi with Avocado and Soy-Yuzu Vinaigrette

It seems ridiculous for a person who lives in Los Angeles and eats great sushi about once a week to order sashimi in the wine country, doesn't it? Yet I cannot help myself. Not only do I order it, I get a portion and a half, and I LOVE it. Not sure who the chef's food purveyor is, but they get wonderfully fresh fish. Budi is also not heavy handed with the saucing, a pet peeve of mine. His soy-yuzu sauce is lovely, as are the crispy garlic and peppers.

Tuna Poke (appetizer)

My dad ordered this as his entree - the picture came out a big blurry, but it did taste good (he let me try it). That being said, not my favorite dish on the menu.

Strawberry dessert similar to a mille feuille but with basil seeds

How beautiful! Not only did it look good, it was delicious. It gave us a taste of the season and was not too heavy. The crispiness balanced nicely with the strawberries, and the basis seeds added an unexpected flavor.

We also had some coffee ice cream, which was delicious, as well as a perfectly made cappuccino.

An excellent end to the meal!

The Ballard Inn is absolutely the first reservation I make when visiting the Los Olivos area. If only there were another restaurant in the vicinity at this level, my weekends up there would be perfect...
Website: http://www.ballardinn.com/menu.html
Location: Ballard is the smallest town I have ever been to. If you cannot find the inn, you should not be driving. :)