The story
Bar Le Côte is a stylish seafood tavern located in Los Olivos, in the Santa Ynez Valley. The restaurant draws inspiration from the daily catch of the Central Coast and the modern cuisine of Europe’s seaside capitals, offering thoughtful maritime fare in a casual, social atmosphere. The menu, elegant yet approachable, celebrates seafood with a focus on local luxuries and more exotic offerings, calling to mind the region’s historic seaside taverns while incorporating culinary traditions from Spain and Portugal. The experience is paired with a curated list of wine and beer from small West Coast producers and international estates.
The restaurant is the creation of Companion Hospitality, co-owned by Daisy and Greg Ryan, who bring experience from New York institutions like Per Se and Gramercy Tavern. Executive Chef and Co-Owner Brad Mathews leads the kitchen. Raised in New York’s Finger Lakes region, Mathews began cooking at fourteen and honed his skills in Los Angeles, working under David LeFevre at Fishing with Dynamite and The Arthur J. He later deepened his focus on sustainable seafood as R&D Chef for Morro Bay Oyster Company. At Bar Le Côte, which opened in 2021, he leads a team that shares a love of coastal cooking. Chef de Cuisine Jose Gomez and General Manager Ryan Pelton round out the leadership. The space, designed by Helvey Design Studio, features handcrafted woodworking, lighting, and metal fabrication, creating a warm and inviting setting.
Mathews’ soulful, seafood-forward dishes have earned widespread attention. His savory caviar cheesecake was named one of the LA Times’ Best Bites of 2024. The menu changes with the seasons, highlighting the best of the Central Coast. The restaurant also offers a Happy Hour menu from 3pm to 5pm. Bar Le Côte operates with a service-included model, adding a 20% service charge that is fully distributed to non-management employees as higher wages and health benefits, reflecting a commitment to equity and stability for the team.
Bar Le Côte has been recognized by Michelin with a Recommended designation for 2026, a testament to its quality and consistency. The restaurant holds a portion of tables for walk-ins, though reservations are recommended, and limited patio seating is available.
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