HotelChatter

The first is a sophisticated, white-on-white lounge with intimate seating areas created by oversized furniture. On the other side of a huge glass-walled wine cellar is the Sports Bar, which is more casual, and has TV’s tuned to the latest games. Finally, there is the quiet dining room, its far wall lined by deep booths, while the tables in the center sit under barn-style lamps. Guests who really want to be a part of the action can even reserve a table in the kitchen itself.

Since Ogden sources much of his produce and proteins locally, the menu changes frequently, and is printed afresh every day. When we were there last month, some of the standout dishes included starters like citrus-glazed pork belly with pork-stuffed cabbage roll and tempura Enoki mushrooms ($14), and flatbread with house-made sausage, peppers, onions, mushrooms and three-cheese fondue ($14).

For entrees, we tried the line-caught Alaskan halibut with mango, cucumber and fresh horseradish vinaigrette ($29), and a dish you’ll find on almost every one of Ogden’s restaurant menus: “Ive’s Shake and Bake fried Rocky Jr. Chicken,” which is extra-crispy and served with crunchy Fuji apple shavings over a fluffy cushion of whipped crème fraiche potatoes ($30).

We couldn’t resist the Root 246 banana split “taster” of three cups of ice cream, each with a crown of house-made marshmallow fluff, and strawberry and hot fudge sauces ($9) for dessert. The donut “puffs” with hot fudge, Tahitian vanilla bean custard, and local strawberry jam dipping sauces ($6) were also delicious.

Though there’s a full menu of specialty cocktails featuring a cornucopia of fresh fruits, we went instead for the wine list that includes some of the best producers in Santa Barbara. Too full on food or wine to make it home? Room rates at the hotel start at $139 during the week and can go as high as $299 on the weekends.

DISCLOSURE: Eric Rosen had dinner at Root 246 courtesy of the hotel but paid for his own hotel room.