The story
On a quiet stretch of Ojai Avenue, The Dutchess operates as a bakery, café, and restaurant that shifts gears seamlessly from sunrise to night. The team—baker Kelsey Brito, chef Saw Naing, and Zoe Nathan of Huckleberry Bakery & Café—came together on a porch one morning, eating scrambled egg tacos and sketching out a place that would be both a neighborhood coffee stop and a destination for bold, Burmese-Californian dinners. The result is a space that feels loud, bustling, and joyful, earning a Michelin Recommended distinction for its confident, ingredient-driven cooking.
The building itself was originally Ojai’s bakery in 1927, and that spirit of craft carries through. By day, the pastry case fills with seasonal pies, layer cakes, and cookies, while the kitchen turns out dishes like a Burmese Fried Chicken Sando—Rosie organic chicken thigh in a lemongrass buttermilk brine, topped with pickled onions, slaw, and Yangon hot sauce. The congee, a chicken broth rice porridge with garlic chili crisp, and the red lentil and rice bowl with Burma nut mix show the kitchen’s range. Nearly all produce, meat, and seafood come from farms, ranches, and fisheries within 50 miles, a commitment that chef Saw Naing sees as central to his heritage’s cuisine: using what’s local and available.
At dinner, the restaurant leans further into Burmese flavors, with cocktails like the Burmese Bloody—made with organic vodka, heirloom tomatoes, masala spice, and tamarind—alongside a short, thoughtful wine and beer list. The atmosphere stays relaxed, with counter dining and a private room for larger gatherings. Whether you’re stopping in for a cappuccino and a croissant at 7 a.m. or settling in for a plate of mussels escabeche toast at night, The Dutchess feels less like a restaurant and more like a community table—one built by friends who care deeply about the land, the water, and the people around them.
Recognition
Ambience
Details
History
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