Mountain Views News, Pasadena Edition [Sierra Madre] Saturday, April 14, 2018

8

FOOD & DRINK

Mountain Views-News Saturday, April 14, 2018 


TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

SANTA BARBARA ROAD TRIP AND SAVE THE DATE


There is a popular adage “if it was easy, everyone 
would be doing it”, so my visit to Lucky’s a white 
table cloth restaurant in Montecito seemed a simple 
enough task. Lucky’s is clear in their mission: steaks, 
chops, and seafood. Located on Coast Village Road 
in Montecito, the space has seen its fair share of 
businesses since it was built in 1926. Not all were 
restaurants - this writer wasn’t present for the Pink 
Squirrel in the 50’s (and is still not convinced that 
the owner actually had a pink squirrel, but that is for 
another day), Irelands in the 60’s, and a few others 
after that. By the late 90’s the building had seen 
better days and area residents thought the location 
had just plain run out of luck. As luck would have it, 
however, a few Montecito residents gave the building 
a makeover, and Lucky’s was born as Montecito’s 
clubhouse - a home away from home complete with 
a patio, bar and dining area. I have often thought that 
fine dining is a dying breed, but Lucky’s has restored 
my faith.

 The menu lists wonderful aged prime steaks 
featuring a 24-ounce porterhouse steak and 18 oz 
bone-in rib chop - for me, the meat closest to the bone 
is my favorite. A closer look at the nightly specials 
reveals comfort food that you will appreciate as much 
I do, like Thursday’s Market Street Meatloaf, created 
and introduced to Lucky’s by GM and Chef Leonard 
Schwartz. Mr. Schwartz has been at Lucky’s for 
eight years, with 22 years in the restaurant business 
prior to that, and has brilliantly brought some of his 
favorite dishes to Montecito. Besides the meatloaf, 
consider the chili with just the right amount of beans 
for texture (I suggest having the cheese and onions 
on the side).

 On my last visit, I sat at the bar , and had the 
calamari appetizer with a burger. I don’t eat burgers 
that often, but when I do I want something special, 
and Lucky’s offers an eight-ounce burger made with 
meats from the kitchen, and the fries are all house-
made (if you follow my column, you know I’m a 
stickler for fresh French fries!). Of course, there are 
many popular salads on the menu including the 
house favorite “Lucky’s Salad”, and an iceberg wedge 
that is almost a meal in itself. The wine list has many 
California offerings, including wines from Santa 
Barbara, Paso Robles and Napa - with more than 25 
wines by the glass, there’s something for every taste. 
With so many items on the menu, my suggestion is 
to come with a friend and share. Lucky’s 1279 Coast 
Village Rd. Montecito (805)565-7540

Peter Dills hosts a local radio show every Sunday at 
5 PM on AM 830 KLAA

 Meet Me at Paco’s on April 29th , right after the 
races!! Social hour and mixer 


Serving: Breakfast, Lunch, Dinner, And Catering
111237 04/12 
FOOD! 
FUN!! 
FAMILY!!! 
2ND ANNUAL YMCA PANCAKE BREAKFAST & 
SUMMER DAY CAMP SIGN-UP DAY 
WHERE: SANTA ANITA FAMILY YMCA GYMNASIUM 
WHEN: Saturday, April 21st 2018; 8:29am-11:59am 
COST: Just $3/person, all you can eat! 
Special Family of Four (2 adults, 2 kids; 1 adult, 3 kids, etc) only $10 
BREAKFAST FREE WITH FUN RUN ENTRY! 
On Saturday, April 21th, close to 1 Million kids and families will celebrate the 
27th Annual YMCA Healthy Kids® Day at more than 2,000 YMCA’s across 
the country. Here at Santa Anita Family YMCA Healthy Kids Day we 
“AWAKEN SUMMER IMAGINATION” with our 1st annual SUPERHERO Fun 
Run, while offering the first opportunity to sign-up for summer day camps, 
swim lessons, youth sports programs, and much more! Our programs fill up 
fast, so take advantage of this opportunity to SAVE YOUR SPACE on day 
one! 
QUESTIONS CONTACT: ERICBOYD@YMCALA.ORG OR VISIT OUR WELCOME CENTER! 
RECIPE OF THE WEEK

PORK AND BROCCOLI GRAIN BOWL

Total:40 min 

Yield: 4 servings

Ingredients

1 medium pork tenderloin (about 1 pound)

3 cloves garlic, grated

1 1/4 teaspoons dried oregano

1 1/4 teaspoons ground cumin

Kosher salt and freshly ground pepper

1 large sweet potato, peeled and cut into 3/4-inch pieces

3 cups broccoli florets (about 8 ounces)

3 tablespoons extra-virgin olive oil

3/4 cup quinoa

Juice of 1 orange

1 tablespoon red wine vinegar

1/4 teaspoon red pepper flakes

Directions

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin 
crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each 
oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.Toss the sweet potato 
and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon 
salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, 
stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label 
directs.While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over 
medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the 
skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 
145 degrees F, about 5 minutes. Transfer to a cutting board.Stir the orange juice, vinegar, red pepper flakes, 
remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and 
pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the 
orange sauce.Recipe courtesy of Food Network Kitchen

 
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