Basque Glow
Chef Dominique “Dom” Crisp, previously of the Lonely Oyster
Written by Charlotte Bryant Medina
The latest addition to the arts district, DOM’S TAVERNA, brightens up a historic building that once served as the headquarters of the California Electric Company. Chef Dominique “Dom” Crisp brings Basque cuisine to the fully renovated space, pairing industrial warmth with coastal charm and a light-filled open kitchen. Sip an Espresso Eroa—a Spanish Espresso Martini—at the original Pascual’s and Trattoria Victoria’s marble bar, now reimagined and restored with gold in the tradition of Japanese kintsugi. A Josper oven (a charcoal grill and oven hybrid from Barcelona) infuses a wood-fired smokiness to the menu’s abundance of local seafood.
Winter highlights include oysters, naturally, and Spanish Perigord truffles from partner Raj Nallapothola’s farm north of Barcelona. In his previous Los Angeles projects, Crisp notes that he was “lucky to have one consistent item on the menu that was special as well as local.” Now he is embracing the full scope of what the harbor has to offer. “Having been a chef in Southern California for the past 10 years, it is serendipitous that all my favorite ingredients and farmers reside in this area. Folks doing big things that contribute to a beautiful menu for any chef willing to connect.” 30 E. Victoria St., Santa Barbara, domstaverna.com
