There’s never been a more exciting time to dine in the Santa Ynez Valley—located about two hours north of Los Angeles—thanks in no small part to the efforts of the husband-and-wife team of Greg and Daisy Ryan of Companion Hospitality.
They started off with the MICHELIN-Starred, French-leaning Bell’s in early 2018, and they’ve since built-up a collection of top-notch restaurants, including seafood spot Bar Le Côte, vibrant Southeast Asian destination Na Na Thai, and outdoor wine bar Bodega (which is also home to Priedite Barbecue). Despite the different cuisines and aesthetics among the restaurants, what ties them all together is a mentality that puts hospitality first.
“We’re a group of restaurants and partners who look to create intentional restaurant experiences through the prism of local farmers and purveyors,” Greg Ryan says.
The Ryans were recently named semifinalists in the Outstanding Restaurateur category for the James Beard Awards, so that’s just an added reason to check out their restaurants right now. Plus, Daisy Ryan is among the group of 100 top chefs hosting events at the beloved Ojai Food + Wine festival being held at Ojai Valley Inn from March 13 to 16 this year. Head to Ojai Food + Wine’s website to purchase tickets to the exciting line-up of seminars, cooking demos, epic dinners and so much more.
“The Santa Ynez Valley is a very small area, and we try to be thoughtful with the impact we’re making in terms of the hospitality scene,” Greg says of the nomination. “We’re proud to be recognized for being able to create spaces and experiences that connect with people—both those who work with us and those who come as guests.”
Read on to discover what makes Companion Hospitality and its restaurants so special, and then secure your spot on OpenTable.
Bell’s (Los Alamos)
The crown jewel of the Companion Hospitality collection, cozy Bell’s “showcases local cuisine through the lens of French cooking,” Greg says. Food & Wine 2020 Best New Chef Daisy heads up the kitchen, which turns out bistro-style fare at lunchtime like a superlative egg salad sandwich, garlicky escargots bathed in butter, and plump Hope Ranch moules frites. Dinner is a prix-fixe affair that celebrates the best of the season. Two dishes, though, are signatures: a jewel-sized stack of crêpes layered with crème fraîche and topped with Santa Barbara uni (you might as well splurge on the caviar addition) and a steak au poivre served with crispy fries. Whether you’re enjoying a meal in the rustic dining room or on the greenery-lined back patio, the friendly—but not overbearing—service and mostly French and Californian wine list round out an unforgettable experience.
Bar Le Côte (Los Olivos)
Unlike many of the homier restaurants in the area, Bar Le Côte has an urbane feel, thanks to its bright-green walls, modern artwork and curved booths. At the seafood tavern, executive chef and owner Brad Mathews marries sustainably sourced fish with Spanish and Portuguese flavors. Think a fluffy, savory Basque cheesecake topped with caviar and scallions and a showstopping paella negra with Spanish octopus and charred lemon. Whether you visit for lunch, dinner, or happy hour, don’t overlook the raw bar selections. “Our handling and prep of our raw bar items, like our East and West Coast oysters, are of the utmost importance,” Greg says. “We’re hand-shucking Santa Barbara sea urchin to order.” And while deceptively simple-sounding, the house-made vanilla ice cream topped with a pour of Pedro Ximenez sherry is transportive.
Na Na Thai (Buellton)
“You won’t find anything else like Na Na Thai in the Valley,” Greg says. Opened in 2023 to showcase owners Nik and Ashley Ramirez’s love of Thai street food, this vibrant restaurant—done up in bright colors and patterns—recently moved into Thai bistro territory with a new menu. Ashley counts the spicy larb moo (stir-fried minced Niman Ranch pork with fresh herbs and toasted sticky rice) and neua pad broccoli (leveled-up beef and broccoli made with Wagyu beef and locally sourced Finley Farms vegetables) among her favorites. And no visit is complete without an order of gai tod, marinated and fried heirloom chicken topped with fried garlic and nam jim jaew (house-made Thai barbecue sauce). A favorite from the restaurant’s days as a pop-up, Ashley says it will never leave the menu.
Karen Palmer is a pizza- and pasta-obsessed food writer based in Los Angeles. She is the former editorial director of Tasting Table, and her work has appeared in Eater, Food & Wine, Travel + Leisure, and many other publications. Follow her on Instagram at @karenlpalmer.
