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Categories: Hotels, Bed & Breakfast, Restaurants [Edit]
2436 Baseline AveWed-Sun. 5:30 p.m. - 9:00 p.m.
From the moment you enter the Santa Ynez Inn, you embrace a lifestyle of luxury, elegance and grace. With our Victorian charm,... more »
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This place was absolutely adorable and reminded me of a storybook house. Unfortunately, I am in a rush so this review will be short and sweet:
-Food was spectacular (especially the sashimi appetizer, lamb, and creme brulee)
-Wine selection was phenomenal
-Chef made a point to say hello and good night to guests leaving
-Romantic environment
Will definitely come back when I am in town again =)
Absolutely wonderful! Budi Kazali is a great chef, and made it a point to appear from the kitchen to greet his guests. I would love to go back and taste a new menu, but the duck will always be a hit with me!
1 - Red Roast Kurobuta Pork Belly with Napa Cabbage Fondue
2 - Pan Seared Duck Breast with Sweet Potato Purée & Balsamic Reduction
3 - Grilled Filet Mignon w/ Wasabi Spätzle, Bacon-Brussel Sprouts and Caramelized Shallot Glaze
4 - Warm Chocolate Cake
Pinot Noir, Ken Brown, Santa Barbara County, 2006
Sangiovese, Tantara, Paso Robles, 2003
2 espressos
Total bill $120
People thought this was:
Hubby and I stayed here a couple nights recently and also had dinner in their restaurant. We had stayed here before almost 10 years ago when we lived in the LA area ( it's a little easier to get to SB from LA than DFW - just a little). I had almost forgotten how nice and cozy the Inn is. This is the kind of place that makes for a great get-away with all the wineries close by. A comfortable room, a great breakfast, and a location that's hard to beat.
I also recommend the restaurant. The food is outstanding. This last time I had the barramundi with chive risotto. It was so tasty. I forget what hubby had, but the bite I got of his was wonderful as well. We also shared a panna cotta (I think almond flavor) for dessert. Delicious!
I wish I lived a bit closer, but since the SB areas is hard to beat as a vacation destination, I will be back!
People thought this was:
I've only eaten here once, but it was worth the long and somewhat scary drive from Solvang (it's scary when you've never been there before, OK?). Loved the food.
Just spent a couple days in Santa Ynez and got the opportunity to stay one night in"our" room the vineyard. We did the tasting that was offered,5 real good wines. Sunday we had reservations in the restaurant, that chef Budi Kazali and his team in the kitchen did a remarkable job pleasing us on my wife's birthday dinner.
1st-uyamachi sashimi
2nd- Cauliflower soup w/ wild mushroom ragout and Kurobuta Pork Belly w/ a Napa cabbage fondue.
3rd- Rack of Lamb w/ coconut polenta and the Roast Alaskan Halibut w/ vegetable melange and english pea emulsion.
2 glasses of Viognier and a bottle of Babcock Pinot Noir Oceans Ghost, which I bought from the winery earlier that day.
Wineries visited: Sanford for a lobster fest and Pinot Noir blending.
Babcock one of our favorites, Melville and Foley. All these are found north of the 101 FWY. Go and have a great time.
People thought this was:
My wife and I got married in the Santa Ynez valley at the Firestone winery. We get up there as often… Read more »
Chef Budi Kazali -- you never disappoint!
Awesome rack of Lamb, pork belly and cauliflower/mushroom soup!!
And you even came out to greet us! You just made our experience 100 times better. Thank you for the great culinary journey! You are phenomenal!
People thought this was:
I often refer to Yelp when dinning in town or outside my area and have yet to be misguided by Yelp… Read more »
This restaurant is perfect if you are looking for an amazingly cozy and warm place that serves up pristine food with sweet, dedicated service.
The Ballard Inn came as a recommendation to me from my brother-in-law that knows Santa Ynez inside and out. If Chef Budi Kazali's restaurant were a blind date experience, it would be that guy that makes you feel comfortable right away without being over the top and formal, stays genuinely focused, and shares thoughtful insights throughout the entire conversation.
The place was small (about 10-15 tables), but you can tell, whatever they do there - they do it absolutely right. They leave no stone unturned.
Things that are worth highlighting:
Red Roast Kurobuta Pork Belly with Napa Cabbage Fondue - It comes out and you're not sure whether you should admire it like a Picasso or eat it for the dish it is. (appetizer)
New Style Hamachi Sashimi with Avocado & Soy-Yuzu Vinaigrette - I can't use a better word for this dish then stunning! The buttery marraige between the sashimi and avocado reminds me of my all-time favorite couple: beets and goat cheese - delish. (appetizer)
Rack of lamb and a pan-seared barramundi dish (an Australian white fish). (main course)
Budi came out and greeted each table one by one. And if you're wondering about the origins of his strange-sounding name, he is Indonesian. Likely where he gets the Asian inspiration for his french asian fusion influenced menu.
We had a 2007 Pinot Noir by Ken Brown which paired well with the dishes we had. We hear that Ken is an incredibly gracious winemaker in the Santa Ynez Valley, who according to the waitress, makes occasional appearances at the restaurant.
Also it was my boyfriends 28th birthday, and the waitress brought out an extra little cup of ice cream with a candle to help celebrate. It's those little touches that adds the fifth star for me - especially if everything else is there 100%: ambiance, quality/taste of food and menu.
And I leave off on a final tip: Chef Budi gets his (to die for - crispy, warm and chewy) bread from a local place in Santa Barbara called D'Angelo's. The next morning, on our way back down to LA, we weaved through SB and landed in front of D'Angelo's Bakery, only to (tearfully) find it closed. But if its on your way, you should definitely check out the "Eggs Rose." Kalamata olive bread with artichoke spread and two perfectly shaped, perfectly cooked soft poached eggs on top...need I say more? If you're looking for an awesome brunch on the way back down south, definitely worth a stop. (oh, and yelpers rave about their punch-you-in-the-face strong coffee, exactly how I like it).
Enjoy!
People thought this was:
Looks like I get to kill two birds with one stone on this review.
The Ballard Inn B&B - 5 bright shiny stars.
This was my third trip to this gem in the middle of the Santa Ynez Valley. We stayed in Cynthia's Room and it couldn't have been better. I love the fact that there are no televisions or telephones in the Ballard Inn guestrooms. Instead of electronics we had a wood burning fireplace and I might be in the minority here but a crackle of a live fire is far more romantic than watching CNN.
Fireplace aside though, The Ballard Inn just gets it. Every room has a story which blends into an understated theme. The theme of Cynthia's Room was romance which was perfect for our stay. The bed was comfortable and we had plenty of room to move around. The Ballard Inn could stand to update their bathrooms a little -i.e., an oval tub and a curved shower curtain rod- but that's a small inconvenience that won't ruin your stay.
There is a welcome reception every afternoon from 4:30 PM to 5:30 PM. Wine, cheese, fresh fruit, marinated vegetables and savory tarts round out the complimentary offerings. At night they turn down your bed and leave you fresh chocolate chip cookies on the nightstand. Who could ask for more?
The Ballard Inn Restaurant 5 bright shiny stars.
I'm sure there are people that stay at The Ballard Inn and don't eat dinner in the restaurant. Those people are communists. This is without a doubt one of my favorite restaurants in California. Like the B&B they share space with, the restaurant just gets it and knows how to do things right. The menu is small and changes frequently. What the wine list lacks in volume it makes up for with efficiency. I can't tell you how many huge wine lists I look at only to ask myself, "who is ordering this stuff?" Not the case at The Ballard Inn Restaurant. All of the wines are well thought out and well matched with the food being served. And The Ballard Inn serves you wine in the proper wine glass too.
On my most recent trip to The Ballard Inn Restaurant the girlfriend, J, and I sat at the table next to a celebrity that we recognized from Must See TV. I usually don't give celebrities a second look but this particular individual stood out. Not because he/she was an A-lister, but because he/she was part of the ban foie gras movement. All you have to do is read my Yelp profile to find out how I feel about foie gras. But being on opposite ends of the foie gras issue isn't why he/she stood out. People supporting the ban foie gras movement are supposed to boycott restaurants that serve foie gras. Does anyone want to guess what the very first item on the menu was that night? Does anyone know the definition of hypocrite?
My first course was seared foie gras and it was heavenly. J went with a more politically correct Caesar salad. For my main course I had the duck and J went with the filet of beef. Both dishes went nicely with a bottle of 2005 Fiddlehead Cellars Seven Twenty Eight Pinot Noir. Dessert was warm chocolate cake with a small scoop of hazelnut ice cream.
Like all of my trips to the Santa Ynez Valley The Ballard Inn was the star attraction and the culinary highlight. The Ballard Inn is a place to add to your bucket list if you haven't been there yet. I can hardly wait to go back.
People thought this was:
This was a truly excellent restaurant and definitely lived up to the good reviews. It's a fairly small and intimate place, so be sure to make reservations in advance.
It was not on the menu, but we asked our server if we could do a chef's tasting menu. He went back to ask the chef, who was happy to oblige (but don't go expecting that you can always do this, we were just lucky). It was $65 for four courses, and then $10 for each additional course, plus $35 for wine pairings. We started with four, but I think ended up with seven by the time we were finished.
Before our meal, we started with glasses of Laetitia Brut Cuvee - can't really go wrong with that as a local sparkling wine.
First course: New Style Hamachi Sashimi with Avocado & Soy-Yuzu Vinaigrette. Wine pairing: Harushika "Daiginjo" Junmai Daigijno sake. I think this was our favorite dish of the whole meal. The sashimi was outstanding and had wonderful flavor, and the sake was an excellent pairing.
Second course: Red Roast Kurobuta Pork Belly with Napa Cabbage Fondue. Wine pairing: Ampelos syrah rose. This was not our favorite, as the pork belly was quite crispy and fatty (as one might expect), so it was a little too heavy for us, but it was still good.
Third course: Pan Seared Duck Breast with Sweet Potato Purée (topped with seared foie gras) & Balsamic Reduction. Wine pairing: Ken Brown pinot noir. The duck breast was very good, and the sweet potato purée topped with foie gras was a special treat.
Fourth course: Grilled Filet Mignon w/ Wasabi Spätzle, Bacon-Brussel Sprouts and Caramelized Shallot Glaze. Wine pairing: Lincourt cabernet sauvignon. The filet was perfectly cooked, so we really enjoyed this course as well.
Fifth course: Cassoulet, paired with Tantara sangiovese. Besides the sashimi, this was our other favorite course. The cassoulet was a special for that day and is not on the regular menu. Unlike some big, thick, hearty cassoulets that I've had, this was comparatively light and fresh. The duck confit was just right, and there were also lots of fresh beans and a fairly thin, soupy broth. Not really a traditional cassoulet but we loved it.
Sixth course: Thai Curry Kabocha Soup with Whipped Coconut Cream. Wine pairing: Kaena "Hapa" red rhone blend. I was pretty full at this point, but Vince wanted some soup so he had this, and they were nice enough to bring me a glass of wine even though I didn't have the soup. I never would have thought of a red rhone blend paired with Thai curry but it worked quite well, and it was a delicious soup.
Dessert: Passionfruit and currant sorbet, drizzled with Laetitia brut cuvee, served with Rheinhessen icewine. This was a wonderful way to finish - we asked for something light for dessert, and this hit the spot.
Service was really great throughout the evening, and it was one of the better meals we've had lately. I was really impressed with the way they were able to use almost all local wine pairings, because although I do like the wines of the area, I would not have imagined that they would go so well with this style of food. Now all we can talk about is when we're going to go back up there and eat again.
The inn itself looked quaint and cozy - we'd love to stay there one of these days as well.
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One week later: Well, there's no better way to kill a 5-star buzz than to go back within a week! It's definitely still 5 stars, but the second time was not as amazing as the first time, as it was busier and we just didn't get the same level of service, plus our menu choices the second time that we ordered off the menu were not quite as fun as when we did the tasting menu the first time. I'll certainly go again next time I'm in the area, but twice in one week was a bit much, I need to give it a rest. :)
People thought this was:
Lemme start by saying that anyone who give this place less than 5 stars will never be invited to my place for dinner. I'd be too afraid of standards so obnoxiously high as to snub Ballard Inn of a star.
What everyone has said about the incredible food here is true. I don't need to repeat it. Unlike Mattei's, which is so noisy on some nights as to be headache inducing, Ballard Inn has a quiet peaceful ambience. You can relax and savor great wine and food. What makes it better is that the Inn and Restaurant are family owned by Budi Kazali and his wife, and they are truly good people. Going to Ballard Inn is a lovely experience because of them.
If you're wondering about the other options for fine dining - don't. Nothing compares to Ballard Inn unless you drive down to Santa Barbara, and even then there are *maybe* one or two places that could give Ballard a run for its money. Though, if you're in the mood for steak, The Hitching Post in Buellton doesn't disappoint.
People thought this was:
Let's start with the Inn... Clean, simple, quiet, friendly... Just the place to unwind or recharge or whatever it is you need. It includes a very nice breakfast that is prepared in the same kitchen that rocks your world for dinner...read below :)
The Restaurant... Amazing. Lives up to and beyond all of the reviews you will read on here. The staff is friendly, the wine list rocks, but first and foremost the food is perfect. We ate so much it was uncomfortable...and that's a compliment. It's a "foodies" restaurant for sure!
People thought this was:
The atmosphere of the inn is akin to Thanksgiving with family and friends. The comparison stops there when we pay tribute to the food.
Our hosts were Kathy Joseph, owner of Fiddlehead Winery and her husband, Attorney Tom Doyle. They did the honors of choosing the wines for the courses.
Our top picks for the Appetizers are the Pan seared Foie Gras and the Hamachi Sashimi.
The entrees are equally stunning, my favorite is the duck breast, followed by the Artic Char.
Budi graciously came and visited the table and chatted a bit. Curious, I asked for a tour of the kitchen and he gladly accommodated me. How they are able turn out such fabulous meals in such a small space is a miracle? Budi explained that it is easier to "reach" everything he needs.
A must, followed by a visit to the Fiddlehead Winery in Lompoc
This is a review of the Ballard Inn restaurant only.
When 20 + people review the same business, and all of them leave 5 star reviews, it must be true. After visiting tonight, I am happy to confirm: yes, it is true. I see myself adding yet another 5 star review here, hoping to contribute to the success of this great family-owned and operated small business.
We didn't stay at the inn, but we came here to appreciate the art of Budi Kazali, a renowned, award winning chef with a great reputation. Chef Kazali is a very beautiful human being. He is down to earth and hands-on in the operation of his 12-table restaurant. He will talk to you like a normal person (although he is very successful) and will welcome you in a warm and personal way.
Having visited so many snooty places lately, this kind of normalcy and friendly attitude meant a lot to us. This is in addition to the amazing distinct flavors and great attention to detail. East meets west in this eclectic flavorful world class cuisine. We agree with most reviewers when they point out the appropriateness of this venue for a romantic date.
Some impressions of the dishes we tried tonight:
- Hamachi sashimi (great taste, with a slice of avocado and a reduction soy citron vinaigrette sauce). So good!
- The foix gras: oh wow. No comment! If you are a foix gras enthusiast, check it out, you'll enjoy this taste a lot.
- Kurobuta: Again, oh wow... The meat melts in your mouth; lovely fresh texture with slices of cucumber & sauerkraut.
- Scallops with lobster risotto: fennel aroma works really good with the scallops and fresh greens. Just outstanding.
- We were planning to try the famous Lamb that everyone keeps raving about... but tonight it was not offered. I think it is a seasonal special.
- Warm chocolate cake with home-made banana ice-cream. OH WOW! To die for.
We paired our humble dinner with local wines. The only wines worth trying in this area are the Pinot Noirs. There are 2 Pinots available by the glass, we tried both of them, so if you trust my taste, I recommend the Ken Brown Pinot Noir 2006 (Santa Barbara), priced at $12 per glass. I know, wine sounds a bit expensive. But believe me, the local Pinot Noir is really worth your money.
We'll definitely visit the Ballard Inn again in the near future, and we'll highly recommend them to our friends, and to all Yelpers.
People thought this was:
The restaurant was fantastic and I would go back in a second. it is set up very well for both a romantic dinner for two, small family dinner or a good group of friends. It was a little on the loud side, but this was a small nit.
The food was superb. From start to finish the courses were excellent. The head chef certainly has a masterful command over fish dishes. We started with the Hamachi and avocado sashimi in shiitake reduction. The Tom Yum style seafood was one of the best dishes I have had in the past year or so. The juxtaposition of thai spiced lemongrass soup with a cioppino was a beautifully executed idea.
While we didn't stay in the Inn it looked as good as the restaurant.
We did not stay at the Ballard Inn. We only ate at the restaurant and the food was superb. I started with the red roast kurobuta pork belly with napa cabbage fondue. The pork was delicious and practically melted in my mouth. My husband got the hamachi sashimi with avocado & soy-yuzu vinaigrette. The vinaigrette was so good, you wanted to lick it off the plate. We both ordered the duck breast with sweet potato puree. A winning combo. My duck was the best duck I have ever had. I've had duck in LA and SF and this by far was the very best. My husband ordered his duck a bit rarer than I did and his wasn't as tender. Get the duck as prepared by the chef. You won't go wrong.
The service was excellent. The dining room was attractive and relaxing. The wines were good. We tried a glass of the Kaena hapa blanc which was part Grenache and part Roussanne. We ended up buying two bottles.
Chef Budi Kazali is amazing.
After the reviews I went in with high expectations and ballard inn did NOT disappoint. WOW. I knew this meal would be the highlight of the trip and it most definitely was.
Bread- Yes, even the frickin' bread was awesome. Crispy edges and soft middle. yummmyyyy.... I'm a bread whore. Needless to say, we asked for 3-4 baskets. haha
Appetizers- the pork belly and foie gras. The pork belly just melted in my mouth. The soy glaze was so rich and complemented the delicate fatty belly so well. mmmmm...the foie gras was excellent although a taaaad overcooked. The peach complement added a nice sweetness although I personally would like a leeetle more salty to bring out the sweetness of the foie gras. This dish was nonetheless lovely.
Main- Mary had a little lamb! I read the reviews and I knew the rack of lamb and I were destined to be soulmates. yes, it was meant to be. tt did NOT disappoint. Cooked to medium rare perfection, the meat was so so tender. The cous cous and indian spices were excellent with the lamb. The small pieces of sweet raisin were just PERFECT. wow. it was so good I was gnawing the meat off the bone. Yes, I'm a lady but i had to do it bc it was THAT good. There is digital documentation of this. haha
Wine- syrah that was bold, spicy, smoky, awesomeness with the lamb. wonderful wonderful pouring. my GOODNESS they pour generously!! my eyes widened like a kid in a candy store when I saw the pour of this wine. It must have been atleast a third of the bottle easy.
top notch service and extremely attentive. 5 stars alll the waaaayyyyyy. I left a happy happy gal :)
People thought this was:
This place is, without a doubt, one of the most awesome restaurants I've been to in a long time. Located in the back country of the Santa Ynez valley, when you pull up to the inn/restaurant you feel like you're pulling up to someone's quaint house. You get the same feeling when you walk in the door - you feel like you're standing in someone's living room. The dining area is much smaller than I had expected, but it gives it an intimate feel and although it's small there's plenty of room between the tables so you don't feel like everyone can hear your conversation.
The waiter was very helpful and although his mannerisms were a bit quirky (he was young and I think just trying too hard), he was able to suggest a really excellent wine. I split a sesame caesar salad for an appetizer and was glad I did, because a half was just the right amount of food to start. It came out with a very unique presentation and the sesame adds a nice twist.
The filet mignon entree is one of the best steaks I've ever had, if not the best. It was cooked to perfection and almost melts in your mouth. It came with a nice, rich sauce, garlic mashed potatoes, and super fresh asparagus that I'm guessing came from a local grower. While working on my steak, I overheard the waiter telling the table behind us about their different sorbets (ok so I lied a bit about not being able to hear the conversation at the table next to you, but he said Mango and I have bat-ears for the word Mango), and once I heard this I knew dessert was a must.
The mango sorbet was, like everything else, absolutely delicious and a great way to cap off a superb meal. Had an espresso after that so I could linger around the restaurant a little longer. They definitely let you take your time and don't make you feel rushed, and the service was really good.
I can't rave about this place enough...so many pricier restaurants that I've been to almost seem to make you feel like you're not worthy, and the staff at the Ballard Inn made me feel like they genuinely cared that I enjoyed my meal. It's fancy without being pretentious.
At whopping $150 for a dinner for 2, it isn't cheap, but it was worth every penny.
Ballard Inn...you guys KICK ASS!
People thought this was:
This restaurant deserves more than 5 stars without a doubt. If you are visiting Solvang you need to try The Ballard Inn Restaurant. It's location is in Solvang but about 5 miles away from the "downtown" portion where all the shops are. But it's location is really beautiful. The Inn itself has a lot of charm. The restaurant is very small but very intimate with a large fireplace. Very very good service.
Now about the food..... WONDERFUL! I can't speak for the other menu items but the filet mignon with garlic mashed potatoes and asparagus was one of the best dinners I have ever had. I mean that with all honestly. Everything was prepared beautifully with great presentation. The sesame Caesar salad is delicious with excellent presentation as well. I recommend the mango sorbet, it is amazing and made on site.
The Ballard Inn Restaurant was a great experience and I would love to visit again. The menu changes so there is always something delicious from Chef Kazali. I really don't see how anyone could dislike this restaurant. It's perfect! If you are looking for a nice place to eat one of your nights in Solvang, you need to make reservations for The Ballard Inn Restaurant.
People thought this was:
Dear Chef Budi Kazali,
You have blessed and cursed us, all in one seating at the Ballard Inn this past weekend. Unfortunately, you have set a standard so high, making failure seem only appropriate when dining anywhere but at the Ballard Inn.
I knew I was in store for something special when the Pork Belly fell apart upon gently grazing it with my fork. I've never in my life thought I would hold the belly of a pig in such high regard.
You brought us Oysters that I could chew on, bursting in flavor with the aftertaste of surrealism in the back of my mouth. It was beautiful and decadent.
Earlier in the day, Liz and I purchased a bottle of Syrah from Andrew Murray. We promised to each other to save the opening for a special event or something truly celebratory or monumental. After the first bite of the appetizers, I ran to my car where the Syrah was still unpacked. This was the perfect moment and the occasion we've been waiting for (3 hours in waiting but whatever).
Liz ordered the Lobster and Tenderloin while I opted for the Rack of Lamb. We sat, nervously awaiting the entrees. How can you top the Oysters and the Pork Belly?
You didn't keep us waiting long and the suffering ended upon sight of our two entrees making their way towards our corner table next to the fireplace.
The Rack of Lamb was perfectly paired with the ceremonial Syrah. The meat was tender, full of flavor and by far the best Rack of Lamb I've ever tasted. I normally hate vegetables, but that night you made me fall in love with them.
For desert, we wanted another round of the Pork Belly appetizer but we settled on the Tahitian Vanilla Bean Crme Brule with a scoop of your homemade banana ice cream.
When we got the bill, I wanted to pay more. After everything you did for us, you deserved more.
My heart burst, creating a blood stained sky that night. I wanted to thank you for a truly remarkable experience.
Thank you.
PS: Best dinner 1975-Current
People thought this was:
Don't let the 4 stars fool you. The food is 5 stars along with the service. Why the loss of a star? Atmosphere and "energy". The Ballard Inn itself is a faux-Victorian inn/farmhouse that was built in the 80's. No matter how hard they try to cover it, the teal and oak oozes out of every pore. Also, there is no full bar. Bars in restaurants are critical for passing the time while waiting for a table, greasing your social chops, and lending a jovial reality to any locale. The dining room at the Ballard Inn felt like the offspring of Laura Ashley and Patrick Nagel. (I'll wait for everyone born after 1975 to Wiki those two...done? Good.)
I can't say enough about the menu. All local, seasonal, blah blah blah...even all the wines on the list were from the central coast. Yes, the pork belly is a must. Braised in red wine, soy sauce and ginger then finished on the grill, you'll will never eat anything better. If your in the area...do eat here.
In the end, the food, while amazing, is too composed. I do appreciate food that has been arranged attractively, I'm repelled when it's overdone in the form of "towers", "stacks", or "molds"...Ballards is semi-guilty of this...please stop.
Some yelpers say Ballards is better than Mattei's...I say they are equally good in different genres. Ballards is Asian-Fusion (but not annoyingly so) and Mattei's is more "Farmer's Market chop house". Mattie's is more "fun" while Ballards is more "quaint". Choose based on your mood...they're both good.
People thought this was:
Perhaps the meal to compare all other meals to in 2008. The kurobuta pork and Napa cabbage fondue appetizer was as memorable as the other reviewers say. So too was the chef's take take on conventional steak entrees.
Let's just put it this way, when my fiancee and I hear the words "Asian fusion cuisine" we typically run for the hills as the tacky imagery of "kobe burger BLT sliders with wasabi ketchup" and overly rich "ponzu demi-glace cilantro emulsions" come to mind. At the Ballard, understated was the theme from appetizer to dessert. Whatever influences inspired the cooking were harmoniously blended into a delightful confluence. Nothing was over the top.
While the food was great and the service appropriately attentive and mindful, the cozy inn setting made this one of the most memorable and romantically inspiring dining experiences ever. Chef Budi Kazali appears to be a local folk hero with a growing following and legend -- his impressionist image adorns the bottles of the locally-produced Chateauneuf-du-pape clone from Artiste.
Regardless of the chef's growing stature, the best thing going for the inn's restaurant is its understated presentation. Since everything seemed fresh and seasonal, we can't wait for our repeat visits throughout the year to see what's cooking new in the kitchen.
Reservations are recommended. They are only open for dinner and there's nowhere else for the inn's guests to eat within a 5-mile radius.
People thought this was:
After seeing all the amazing reviews my fiancé and I just had to try this place and unfortunately for any restaurant this caused us to go in with really really high expectations. To say they exceed these hopes would be to speak humbly- we couldn't have dreamed of a better experience. We were in town on a whim so we didn't have a reservation but when we called, they luckily had an opening a little later in the evening; we were really hungry but wanted to wait anyway. The restaurant is located just inside the front entry and is a cute and intimate area (of only 12 tables) yet it was surprisingly lively but not noisy. Every single person on staff was beyond extraordinarily kind and hospitable and their service was nothing short of phenomenal. You forget it's supposed to be that way!!! To top it off chef Budi Kazali came out to check on us and our food and was a delightfully kind and humble man. Evidently he has this place packed out every night of the week, which is no surprise to me.
Now for the food. Oh the food! Sure it's cute, the people are great and it's so relaxing but how does it taste? The food will ruin you. Forever you will be comparing this meal to everything else and nothing will ever taste as good. :-) I'm just sayin! We had the fillet mignon and the halibut and they were two of the best dishes we have ever eaten. This is no exaggeration. It's that good. It was one of the single best dining experience we have ever had; an anthology of perfect food and perfect people. Thank you Ballard Inn!
P.S. I would drive all the way from LA to the Ballard Inn just for the dinner and then drive home. No question.
People thought this was:
The Ballard Inn is a little hidden treasure in the Santa Ynez valley. The food, while at a modest price, is sensational. Due to the rave reviews we tried the pork belly and it definitely lived up to the hype. My scallops were amazing and my friend's filets were all divine (so they said). The decor left something to be desired, but I wasn't exactly going here for the view.
Make reservations before you go. Their small dining room fills up fast.
People thought this was:
The Ballard has to be the most sophisticated restaurant on the central coast. The menu is seasonal and market driven and almost everything is fantastic. Standouts include the hamachi, duck, and best of all is the pork belly. They are very bring your own wine friendly. The service is utterly pleasant along with the ambiance. This place would be a player anywhere you put them.
One word of caution, do not sit next to the fireplace, the smell absolutely interferes with the food and wine.
People thought this was:
Voted "My Best Dinner of 2007".
We were spending the weekend in Solvang and had read about Ballard and specifically, Chef Kazali. My husband is a Ming Tsai fan and knew about Kazali from his time at Blue Ginger. He was very excited to try his food.
The food, the ambience, the service - was all impeccable. This trip was last July and now I wish I had written my review then because all I remember is the "mmmmmmmmm" factor but not exactly what we ordered. I do remember we split two appetizers one being the pork belly, which was outstanding. We also ordered the special wedge salad of the evening, simple but delicious.
I feel silly that I can't remember what we had for our entrees! Scallops? Duck? Shoot, it really doesn't matter because I think Chef Kazali could serve you cardboard with shoe polish sauce and make it taste amazing.
We brought in our own wine from our wine tasting adventures and they immediately whisked it away and chilled it table side. The waitress we had was pleasant, quick to respond and made us feel very welcomed.
If you read my review of our dinner at The Cellar, well we spent less at Ballard and had a much more amazing meal. Like others, I was blown away. This is how I want to walk away feeling when spending a large chunk of cash on dinner. I would go back again and again and would recommend it to anyone staying in the area.
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Went to Solvang this weekend for a quick getaway with the girlfriends. Heard great things about the Ballard Inn so we decided to head there for dinner. The meal was, in a word - fantastic! From the bread and butter to dessert, everything was excellent.
We had the pork belly, the hamachi and the foie gras as appetizers. They were all very tasty but the foie gras was my favorite. For dinner, we had the filet mignon, the rack of lamb and the sea bass - all were cooked to perfection. For dessert, we shared the creme brulee and the molten chocolate cake with homemade ice cream (tahitian vanilla and strawberry). So good!
As for the service? It was outstanding. The servers were attentive without being intrusive and were very helpful when asked about menu items and wine. This was one of the most memorable dining experiences I've had in awhile. Even though I live in the Los Angeles area, it's not always easy to find good service and great food at the same place. Can't wait to go back!
I must state first that this is a review of the restaurant; the inn itself is simply not in my budget to enjoy.
Based upon some online reviews my husband found, we made reservations for the Ballard Inn. We had been told the food was fusion and, I'll admit, I was a bit scared. Fusion is often done for the sake of being fusion. That is most certainly not the case here.
Dishes include fresh ingredients with what can only be described as a melding of French and Asian cuisine. The staff is the perfect level of attentiveness, refilling drinks without your noticing but always available if you have a question or concern. I was also very happy with their wine list which primarily included local vineyards.
I am very happy to have found another wonderful restaurant in the Santa Ynez Valley. I will be sending everyone looking for a fine dining experience to the Ballard Inn.
There's a reason this place garners consistent high marks: it is amazing (the restaurant, anyway). I tried to get a last minute reservation here on a holiday weekend (it was a no go so learn the lesson folks, book early!) and while I couldn't stay here, I wanted to try the restaurant and so glad that I did. The entire meal was excellent. My boyfriend and I started off with two appetizers, foie gras in balsamic reduction sauce and pork belly garnished with a savory sauce and topped with Asian pears. Both were perfection, especially the foie gras. For the main course, I had scallops over a bed of lobster risotto and my boyfriend had the duck breast. Both were phenomenal. The scallops were seasoned well but still delicate and the risotto was amazing. The duck was so, so, so good. And by way of background, I generally dislike duck. I'm the type who steers clear of the Peking duck at Chinese restaurants but this was just out of this world good.
It's also pretty cool that a place that serves such incredible food and wine has not an ounce of pretense. It just feels like a very homey place where everyone's welcome. The restaurant and Chef Kazali just found another fan.
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You CANNOT come to this area and NOT go here. It would be a great injustice upon your stomach! My boyfriend brought me here after a day of wine tasting for my brithday and I have to say it has by far been one of the best experiences I've ever had. The food is utterly to die for. I'm pretty sure the menu has changed by now, but there were these scallops that since then has set the standard for how scallops should really be - and mind you I live in SD where there are tons of seafood. Furthermore there was a risotto that I recall was also out of this world. [you know in ratatouille when the main mouse starts talking about flavors exploading in your mouth, well this is probably as good as it gets] The dessert was perfect, the wine was great and it was the best 4+ hour meal ever!
Of course they did not rush us even after the crowd around us changed. I have to say the quaint appearance of the Inn really made me weary of what sort of food I would be in store for, but with the first bite of my food all was revealed.
My advice is simply to go and enjoy the food. Really take your time and savor it. Santa Ynez is such a relaxing place - a bit out in nowhere for my taste, but I could not have asked for a better night. Please go here! You will not regret it!
Ate here on our anniversary and it was fantastic. Very interesting dishes, so romantic, servers were excellent and friendly. Highest recommendation I could give!!! Prices are good for what you are getting too.
Some of my best momories involve this beautiful little place.
The first time we went was waaaaay back in 1995, and it just set the tone for me to fall in love with it..still haven't fallen out of love.
Back in the day, it wasn't even "booked" for a last minute weekend getaway, and we lucked out and got a cute little room with a beautiful tub and a fireplace.
We enjoyed their 5pm wine and cheese, met the 2 other couples staying there and went off to dinner (we had no idea in those days how amazing the dinners would be, so we went off to Hitching Post, and Maetties on the 2 nights we were there-still awsome places to go to...)...before we headed off to dinner, the check-in-gal asked us what we wanted for breakfast, we asked what do you have, she said wahtever we wanted.
We asked for pankcakes, waffles, raspberries, bacon, eggs. She said no problem...
The next morning, we were greeted with the best waffles of my life, perfectly crisped bacon, delicous butter, and everything else...I have to say, what really made it exceptional was that my boyfriend (at the time) wouldn't let me put syrup on my waffles "I have a surprise for you" is what he said when he pulled out a bottle of Grahms 20-year tawney (understnd, in 1995, we were poor, struggling college/scholarship students) and poured some on my waffles and bacon...mmm, breakfast has never been the same since.
I have such great memories thanks to this place.
I hope to visit it again next May for the Santa Barbara Wine Country 1/2 Marathon!
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I agree with the other posters - this restaurant is very special, and the chef has the credentials to be taken seriously.
He can often be seen at the farmer's markets, selecting the produce for that week, and often creates dishes based upon what someone brings to him that morning.
Some amazing things I have eaten here:
braised pork belly topped with crispy sweetbreads
tempura oyster served in its shell
truffled corn soup with asparagus salad
beef tongue with shredded celery and apple
The chef also has a way with scallops - if they're on the menu, order them. The hamachi is terrific here as well.
This restaurant consistently overachieves, and every visit there is a delight.
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Love the Ballard Inn. It is the most charming B&B, with exquisite service and attention to detail. And then, there's the restaurant. Truly the only place to eat in the area. Chef Budi Kazali is top notch and a skilled artist. Once you've had his divine creations - the scallops are the bomb - you will not be able to dine in any of the other local establishments. They are so blah and ordinary in comparison.
One caveat - if you stay at the B&B, and would like to have a t.v. in your room, make sure you ask for one in advance.
Also, the location is in the town of Ballard, CA not Solvang. Five minutes away from Los Olivos.
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After reading some of the other reviews, I decided to take my wife to this restaurant during a recent weekend trip to Solvang. The food and service were excellent. I found the dining room a bit noisy due to a large group that was being accommodated. The server did comment that the dining room was noisier than usual.
My wife started with the Seared Tuna Poke with Wakame Salad and Ginger-Soy Marinade while I started with the Ballard Sesame Caesar Salad. Both were quite tasty as were the entrees: Seared Canadian Scallops with English Peas, Sweet Onions, Polenta Fries and Pancetta and Macadamia Crusted Halibut with Tempura Fried Artichokes, Mango Salsa, and Key Lime Buerre Blanc. The scallops were the best I've had with the English peas providing a slight sweetness that nicely complemented the fresh flavor of the scallops. The halibut was good, a more flavorful version of the macadamia crusted halibut served in seafood restaurants in Hawaii.
We ended with a luscious chocolate cake (the lava cake variety) and ice cream.
The Ballard Inn is worth driving out of your way to dine at if you're anywhere in the Santa Ynez Valley. Highly recommended.
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If you want gourmet food in the Santa Ynez Valley, there is only one restaurant to go to: The Ballard Inn. Chef Budi Kazali is an absolute artist with food. Among a very distinguished resume, he worked closely with Ming Tsi at the Blue Ginger in Boston. We've never had anything less than perfection when dining there. The prices are affordable, great wine selection, beautiful ambiance, excellent and friendly service. Chef has been very accommodating with my family and me with several complicated food allergies and special requests. Some specific recs: the Caesar salad, the beef tenderloin and halibut, the chocolate cake and homemade ice cream shouldn't be missed!
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i gave it some thought, and this was the BEST meal i had all year. and it's December. generally, i'm more partial to authentic cuisine than pan- or fusion anything, but Budi Kazali's creations were so rich and sumptuous that i have nothing but praise. i want to pencil in an extra star on my computer screen for this guy.
before i get to the food, i want to mention the service. it was outstanding. how can i punctuate how good it was? i guess i'll use profanity, as i'm prone to do. it was out-fucking-standing, pitch-perfect. the entire waitstaff was enthusiastic and attentive, in a classy, polite, non-intrusive manner. our server, Michelle, answered all questions with authority and without hesitation. she had obviously tried most, if not all items on the menu. i think LA waiters should come here and take some fuckin' notes; i mean, i love you guys, but there aren't enough of you that take pride in your work.
the apps: the hamachi sashimi appetizer was served with thin slices of avocado nestled between the fish, garnished with very flavorful mushrooms, and drizzled with a hot vinaigrette that seared the outside ever so slightly. delicious. we followed with a summer squash soup with duck confit; very rich and flavorful. it was so good i looked up "duck confit" on the web, 'cause until now i had no idea what it was. we also had the pork belly appetizer topped with shredded sweet Asian pear, which pretty much fell apart in your mouth. decadent. i'm salivating, and i just had dinner.
the entrees: i had the rack of lamb, and my date had the roasted duck. both were very very good. i think mine was served with a balsamic reduction. i can't remember the sides... my brain was bathing in endorphins at this point. i think there were some greens, and maybe potatoes? i dunno. it all disappeared in a couple minutes anyway.
wines: my date had a glass of sauvignon blanc, which she actually didn't like. she said it was tame. i tried it and thought it was brilliant, and i don't like white wine. it was citrusy, and the flavor kicked in very softly and lingered. i had this badass glass of '00 cabernet from Alexander Valley, which i have to hunt down. i had a second glass, a syrah, which was more tannic but also very good.
dessert: actually had a cheese plate for dessert. this was a first for me, but very interesting. the cheese themselves were excellent: there was a pungent blue cheese, a goat cheese mix, and an aged gouda (my favorite) with fruits and crackers. but, not to take anything away, i decided i prefer cheese ahead of the meal. we also had an apple tart with ice cream, which was nice.
summary: incredible dining experience. the location and ambiance, the service, the food. i really splurged, and spent less than $200 total. i can honestly say, something comparable in LA would easily top $300 and you'd get less bang for the buck. fucking awesome.
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Outstanding cuisine that deserves a much higher rating in this publication. I've been to all of the most respected restaurants in the area (Mattei's, Grappolo, Hitching Post) and this one is tops. The food is sophisticated and extremely fresh. Appetizers are great and all of them worth ordering (pork belly was my favorite). The main dishes are outstanding as well - excellent duck and lamb. Great service and a cozy atmosphere in addition to world class cuisine. Chef Kazali is a real talent in the kitchen. I was blown away. This would easily register as a top restaurant in a major city.
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We had a fabulous dinner over the weekend: hamachi, "Kobe" style beef, fish with orzo and spinach, and bread pudding (still steaming) for dessert. Ingredients were all very fresh. Wine list was very good and reasonably priced. We look forward to coming back in the future!
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Solvang, CA
Category: Restaurants
Solvang, CA
Category: Hotels
Solvang, CA
Category: Hotels
Santa Ynez, CA
Category: Hotels
Los Olivos, CA
Category: Beer, Wine & Spirits
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