Brother's Keeper - Santa Ynez's Red Barn Gets Revived
- Santa Barbara News Press Scene Magazine
It's a new take on an old interior - hip, sleek, but comfortable and slightly rustic...
...there is a long-held proverb that if a place can prepare chicken well, then by default, they can do most things well. And Red Barn does chicken well... Click here to read the full article.
The Red Barn in Santa Ynez Reopens
- Santa Maria Times
It cannot be overstated; the people of the Santa Ynez Valley eagerly anticipated the opening of the latest venture by "the Brothers", Matt and Jeff Nichols. Read the complete article here.
The Brothers Red Barn Brings Back That Lovin' Feelin... Again
- Huffington Post
..what matters most to the Brothers is their trademark; the best quality food and how it is presented. The kitchen at the Red Barn is a masterpiece. The open display is an exquisite design matched with relaxed interiors. This is the Brother's at their best! It was hard work but who better then Jeff and Matt could recreate their dreams. The red paint is the signature of the building. Two wood-burning fireplaces and a raised ceiling plus the restored wood beams brings a warm and welcomed feeling.
So saddle up and head to the Brothers Restaurant at the Red Barn. Sit back and relax and enjoy this one of kind eatery and remember that the west wasn't won on the Internet but your a lucky buckaroo to have read this review.
Read the complete article here.
Reborn at the Red Barn
The Nichols Brothers Unleash Their Classic Cuisine
- SB Independent
“The transition away from Mattei’s Tavern was very difficult for everyone, including the community,” Jeff says, referring to the Nichols’ 10-year run at the storied property that ended in March 2012 when they lost the lease. But at the new Red Barn, he continues, “We’re doing what we heard everyone wants — revisiting our classic Brothers’ cuisine, dishes like the prime filet with Stilton and port-wine sauce, the pan-roasted salmon with horseradish crust, the glazed pork chop with apple sauce, and appetizers like house-made smoked salmon and the tuna tartare — everybody’s been chomping at the bit for that.” Read the complete article here.