Wine Country Cuisine
Fresh, local ingredients, prepared with care. Excellent wines that reflect the quality and character of our region and work in concert with the cuisine. Warm, inviting ambience with engaging service at a relaxed, leisurely pace. This is bouchon. We source our ingredients using an “as-fresh-and-as-local-as-possible” approach, with fish from the Santa Barbara Channel and produce from the surrounding countryside. We then take into account how these flavors can be presented with our local wines.
Dinner Nightly
Sunday-Thursday 5-9pm | Friday-Saturday 5-10pm
Gallery
Our cuisine is much like our ambience, we prefer an understated elegance coupled with being warm and inviting. Use the arrows above to click through a sampling of some photos. All of these images are also available for publication. Just click an image to display a higher resolution version from which you can then download.
join us for the holidays
We are open for all holidays this year
Click here to view our special holiday menus and seatings. For all holiday reservations, please call (805) 730-1160.
Farmers Market Foodie Stroll
JOIN BOUCHON CHEF AND TOUR SB FARMERS MARKET
Market Tour & Three-Course Dinner with wine is $95/per person
Relax and enjoy an evening of market cuisine and local wine on the American Riviera. Join Chef Greg Murphy of bouchon at the Tuesday afternoon Santa Barbara Certified Farmers Market for an informative "Foodie Stroll" and dinner. Guests rendezvous with Chef at the Market, select ingredients with Chef's assistance and return to bouchon for dinner. Once back at bouchon, enjoy a three-course dinner paired with local wines. Limited to 8 guests. Call (805) 730-1160 for reservations.
What People Say About Us
bouchon Santa Barbara, with its warm and inviting ambience, is the perfect place to dine at a leisurely pace and enjoy an authentic regional wine dining experience. Our "exclusively Santa Barbara County" wine list has earned Wine Spectator magazine's "Award of Excellence" for our focus on regional wines for 10 years. running! We've also been voted by local Independent and Santa Barbara News-Press newspapers. Click on our nightly notes tab to view comments from customers or visit Yelp to read what others say about us.
Nightly Notes
We feel honored to have received so many awards over the years. But, to be honest, there is nothing more gratifying than reading a note written directly from one of our customers. This is just a small sampling of some of the notes our customers have left behind.
video
Owner, Mitchell Sjerven introduces bouchon.
The People Behind the Passion
Mitchell Sjerven
Proprietor
A 25 year restaurant veteran, Mitchell owns and operates bouchon and is Managing Partner of Wine Cask. His passion lies in providing an authentic, regional dining experience.... Mitchell graduated the University of California, Santa Barbara with a degree in International Relations, Political Scienceand and is a member of the School of Culinary Arts faculty at Santa Barbara City College.
Amy Sachs
Proprietor
A 25-year industry veteran, Amy moved to Santa Barbara from Pasadena, CA in the late 1980s. Ms. Sachs attended the Cal Poly Pomona School of Hospitality Management (now called the... Collins College of Hospitality Management) and honed her restaurant skills at LA-area institutions The Daily Grill, Barney’s Beanery and Maple Drive. Upon arrival in Santa Barbara she managed local icons Piatti and Acacia until the opening of bouchon in 1998. Her passion for the restaurant is evident in her attention to the details of every guest experience. And, of course, her love for Santa Barbara County pinot noir!’
Greg Murphy
Executive Chef
Greg Murphy grew up in Orange County, California. “My earliest recollections as a young boy were of my mother perusing her cook books,” says Murphy, “and attempting new dishes for the... family to ‘expand their horizons.'” Chef Murphy attended college at the University of California, Santa Barbara, and obtained a degree in Environmental Studies. “Although there were many avenues I could have pursued with my degree I kept coming back to food. And, really, being good stewards of our planet— be it through organic produce or sustainable seafood— isn’t at all a stretch for an environmental studies major!”
Chef Murphy began his career at the Wine Cask, worked under Chef John Pettitt at Seagrass Restaurant and took over the reins at Bouchon Santa Barbara in 2010. Chef Murphy recognizes that today’s diners expect more than great food. “Presentation and flavor are obviously essential to a fine meal but a truly memorable dining experience includes a thoughtful wine list, great ambience and warm, friendly service.”
Eric Hanson
Restaurant Manager
An unwavering passion for service and a strong desire to always perfect a guests experience are trademarks of Eric Hanson, Restaurant Manager at bouchon. Working within the bouchon... family since 2006 years, Eric has honed his knowledge of food & wine on the American Riviera, including achieving his Sommelier Level 1 in 2012.
In his free time, Eric thoroughly enjoys traveling to cities such as Los Angeles, San Francisco and Chicago to try the latest and the greatest. An avid fan of restaurants and risk-taking plates, he can always be impressed by a great burger. Although the metropolitan areas may be some of his favorite dining destinations, he always returns to bouchon inspired, and invigorated.
Contact Us
9 West Victoria
(1/2 block west of State St.)
805.730.1160
Dinner Nightly
Sun-Thur 5-9pm | Fri-Sat 5-10pm
Directions to Bouchon from Points South From Northbound 101 →
Get off at exit 98A, CARrillo Street (NOT exit 94C, "CABrillo")
[Confusing? There's a CAStillo in SB too!]
At the bottom of the ramp, turn right onto Carrillo.
The 4th traffic light is Chapala street (Just past the fire station on your right). Turn LEFT.
Go past the first two stoplights on Chapala.
About half way up the next block on the right is a city parking lot.
(First 75 minutes is free, then $1.50/hr)
Walk to the back of the parking lot and go to the left. At the street (Victoria) turn to the right. We are a 3 doors down at 9 West Victoria.
After 6pm and all day Sunday, there is free street parking in the green and unmarked curb areas.
Directions to Bouchon from Points North From Southbound 101 →
Get off at exit 98, Carrillo Street
At the bottom of the ramp, turn left onto Carrillo.
The 4th traffic light is Chapala street (Just past the fire station on your right) . Turn LEFT.
Go past the first two stoplights on Chapala.
About half way up the next block on the right is a city parking lot.
(First 75 minutes is free, then $1.50/hr)
Walk to the back of the parking lot and go to the left. At the street (Victoria) turn to the right. We are a 3 doors down at 9 West Victoria.
After 6pm and all day Sunday, there is free street parking in the green and unmarked curb areas.
City Lot #5, directly behind bouchon, is best place to park. Enter from Chapala Street.
(First 75 minutes is free, then $1.50/hr)
