If you’ve ever driven past the Gaviota Coast, just a bit north of Goleta, you know that stretch of the 101 where the hills start to feel a little more rugged and the ocean air gets saltier. That’s where the Ritz-Carlton Bacara sits. For years, the crown jewel of that property was Angel Oak Santa Barbara. It was the kind of place where you’d go to celebrate an anniversary with a $100 wagyu steak while watching the sunset melt into the Pacific.
But things look a lot different in 2026.
If you show up today looking for the classic Angel Oak sign, you might be a little confused. As part of a massive multimillion-dollar renovation that kicked off in early 2025, the space was completely reimagined. Honestly, it was a bold move. People loved that blue Amazonite quartz bar and the 12,000-bottle wine cellar. But the resort decided it was time to move away from the traditional "power steakhouse" vibe toward something that felt a bit more... Mediterranean.
The Transformation into Lulio and Marisella
The space that housed Angel Oak Santa Barbara didn't just get a fresh coat of paint. It was gutted and reborn. First came Marisella in mid-2025, a concept led by Michelin-starred chef Danny Grant. It traded the heavy leather and dark wood for Amalfi Coast energy—think hand-painted murals and hacienda-inspired textures.
By late 2025 and into 2026, the resort's signature dining narrative shifted again with the arrival of Executive Chef Roberto Riveros Leyton. Now, the main fine-dining heartbeat of the property is Lulio.
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Lulio focuses on:
- Coastal Mediterranean plates that actually use the Santa Barbara Bounty.
- Tableside salt-crusted branzino (the kind of theater we used to get with steak carvings).
- Spaghetti alla Nerano made with local summer squash.
It’s a pivot. Some regulars really miss the "Old Money" steakhouse feel of the original Angel Oak. You can’t exactly blame them. There was something about those warm Parker rolls and the massive floor-to-ceiling glass windows that made you feel like you’d "arrived."
What Made the Original Angel Oak Special?
To understand why the change was such a big deal, you have to look at what Angel Oak Santa Barbara actually was. It wasn't just a hotel restaurant. It was a destination.
The wine list was legendary. Seriously. It was a 12,000-bottle collection that frequently earned nods from Wine Spectator. You could find everything from a local $60 Santa Rita Hills Pinot Noir to a $750 bottle of Opus One. They used the Coravin system, which basically meant you could try a glass of a $400 wine without having to buy the whole bottle. It was accessible luxury, even if the bill at the end of the night made your eyes water.
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The food, under former chefs like Diego Seitour and Josh Kellim, was unapologetic. They did a Lobster Thermidor that people still talk about in local food forums. The steaks were prime cuts, often paired with "goat cheese air" or truffles. It was high-end, sometimes a bit over-the-top, but perfectly suited for the Bacara’s 78-acre sprawling estate.
The Reality of Dining There Now
So, what’s the vibe if you visit the former Angel Oak space in 2026?
The views haven't changed. That’s the good news. You still get those insane panoramic views of the Gaviota Coast. The patio is still the best place in the county to watch the sunset, especially since they kept the high-end heating lamps for those chilly Central Coast nights.
Waiters still smile. The service at the Ritz remains their strongest asset. Whether it was Angel Oak in 2023 or Lulio in 2026, the staff generally knows your name before you sit down. But the menu is lighter now. Instead of a heavy 22-ounce ribeye, you're more likely to see a delicate hamachi crudo with citrus pearls.
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Why the Shift?
Honestly, the "Steakhouse" era is fading in luxury resorts. Travelers in 2026 are looking for "place-based" dining. They want to eat things that grew in the dirt five miles away. Angel Oak started that trend with its "what grows together, goes together" philosophy, but the new concepts have leaned into it even harder.
The redesign by Meyer Davis—the firm that handled the 25th-anniversary revamp—took the "hacienda" bones of the Bacara and made them feel less like a 90s resort and more like a modern, airy sanctuary. It’s less "stiff suit" and more "linen shirt."
Actionable Steps for Your Visit
If you’re planning a trip to the Gaviota Coast and want to experience the legacy of what was Angel Oak Santa Barbara, here is how to handle it:
- Check the Current Concept: Don't just search for "Angel Oak." Look for Lulio or Marisella at the Ritz-Carlton Bacara. The menus change seasonally, and the signature concept has evolved.
- Book the "Bluffs Room": If you want to see the action, this section offers an open kitchen view that carries over the spirit of the old chef’s tasting menus.
- Request the Wine Cellar: Even though the restaurant name changed, that 12,000-bottle cellar is still there. If you’re a serious collector, ask if they are doing private tastings or if the "speakeasy" section of the cellar is available for your group.
- Time Your Reservation: Aim for 30 minutes before sunset. In Santa Barbara, the "Golden Hour" isn't just a suggestion; it’s the main event.
- Valet is Mandatory: Just a heads up—parking at the Bacara is almost exclusively valet for diners. Budget an extra $15–$20 for that alone, or check if your reservation includes validation.
The era of Angel Oak Santa Barbara might be officially in the history books, but the space it occupied remains one of the most stunning culinary coordinates in California. Whether you're there for the new Mediterranean flair or just a glass of wine by the sea, the ghost of that great steakhouse still lingers in the salt air.