How to Eat and Drink Your Way through Ojai Valley
It may be a map-dot town, but the agricultural richness of the surrounding valley has long made Ojai a destination for diners — and for creative culinarians. Now, more than ever, there’s a panoply of deliciousness waiting at the Ojai Valley Inn and beyond. Here’s a sampling of what to expect, via a piece that appeared in Ojai Valley magazine.
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The Dutchess: Come for a croissant, come back for lamb biryani
Ask locals where to head for fresh-baked pastries, a solid egg sando, creative cocktails or a buzzy dinner reservation and one name will likely be proffered: The Dutchess. By day, baked goods reign supreme — think pastries, bagels and breads crafted from heirloom grains, local fruits and decades of pastry prowess — and by night, the Ojai Avenue spot transforms into a Burmese-Indian eatery that provides chef Sam Naing a platform for riffing on heritage dishes. Cocktails are livened up with ingredients like masala tincture and banana bitters, and desserts — like the passion fruit lassi icebox pie — are proof of the culinary alchemy created by The Dutchess's quartet of L.A.-expat partners.
Pinyon: Hoagies by day, sourdough pies and natural wines by night
In recent years, Ojai has attracted a new wave of culinary creatives who’ve brought with them fresh perspectives and some big-name bonafides. High on this list is Pinyon, helmed by Jeremy Alben (who trained with Nordic legend Magnus Nilsson) and his friends Tony Montagnoro (the sourdough-baking brains) and Sally Slade (the natural wine guru). The menu may seem straightforward — sourdough bagels and pastries in the morning, hoagies in the afternoon, pizza come evening, curated natural wines to either sip or shop — but there’s nothing simple about how they approach the food and drinks they serve. Every single thing on the menu, from the lox on the bagels to the sopressata on the hoagies and the goat kefir on the sourdough-crusted pizza, is made in-house from locally sourced ingredients, both for the good of their guests and the good of the valley. Their commitment to doing the right thing extends to their staff — all employees receive a flat hourly rate of $20 and earn a share of the profits.
Ojai Rôtie: The best picnic you’ve ever had
If you want a true taste of Ojai, head to this fast-casual spot dreamed up by longtime local Claud Mann and his business partner, chef Lorenzo Nicola. Part bakery specializing in Mann’s expertly crafted long-rise sourdough, part patio restaurant celebrating the art of French-style rotisserie chicken, Ojai Rôtie embodies the laidback conviviality of a picnic among friends — because when you’re here, that’s how you’re treated. Savor a glass of Ojai or Santa Barbara wine, dip a piece of flatbread into white bean hummus, use a torn crust of baguette to sop up delectable roast-chicken juices and settle in for an evening to remember under the patio’s canopy of gnarled oaks.
Olivella & Vine: Mediterranean meets the Central Coast
Pair Italian roots, California vibes and hyperlocal ingredients — preserved Ojai citrus, honeynut squashes, Dungeness crab, farmstead cheeses and the like — and you get the standout pastas and mains coming out of Chef Andrew Foskey’s kitchen. Dishes like a signature rigatoni bolognese are complemented not only by the award-winning wine program featuring food-friendly picks from California and Italy, but also by the postcard-perfect valley views and the cozy, firelit ambience. Thoughtful touches include a loaf of pain au levain freshly baked — as in, baked that morning — by Claud Mann of Ojai Rotie.
The Farmer and the Cook: A farm-fresh institution
If, when you think of California cuisine, you think of veg-forward, farm-to-fork takes on Mexican fare served in breezy, bohemian environs, you’re not wrong — this is very much the situation at Ojai stalwart Farmer & the Cook. The Farmer side of the equation has been farming organically since the 1960s and is the president of the Ojai Center for Regenerative Agriculture; the Cook fell in love with the Farmer over kabocha squash at the market. Their story plays out on the plate in dishes like swiss chard enchiladas with chile-pumpkin sauce and cauliflower tostadas with cilantro-lime slaw.
Izakaya Full Moon: An actually hidden gem
This Japanese spot may be hard to find (it’s tucked behind a tea store called Magic Hour), and it may be diminutive (as in there are only seven seats inside, and five tables on the patio), but the flavors on the plate are big, bold and bright. It’s helmed by a husband-and-wife duo, owners of a ramen spot in nearby Camarillo who always dreamed of opening a real-deal izakaya (the Japanese take on a pub, with plates to share and drinks to imbibe). There are no reservations, so you might have to jockey for table — once you do, linger over yuzu sours, beef tataki, white corn tempura and grilled rice balls smothered in unctuous tai snapper broth.
Rory’s Place: Broiled oysters and date-night vibes
The McAuliffe sisters — Meave, a chef at Venice-hotspot Gjelina; Rory, a film producer who long dreamed of opening a bar — acquiesced to Ojai’s gravitational pull during the pandemic and together opened the eponymous Rory’s Place, a haven of live-fire cooking, curated oysters and funky cocktails. Of all the newcomers, it’s the one attracting the most national chatter, having been touted by pubs like Esquire, Bon Appetit, Sunset and the LA Times. It’s scene-y, but there’s certainly more to the place than good design and industry buzz — one bite of that hanger steak with charred onion soubise will assure you of that.
Topa Topa Brewing Company: Craft brews and mountain views
Headquartered in nearby Ventura with additional taprooms in Santa Barbara, Camarillo and Ojai (naturally), the Topa Topa Brewing Company has that Central Coast thing down pat: its vibe is casual, unfussy, community-oriented and pretty darn good-looking. The Ojai taproom is particularly photogenic, thanks to its stunner of a patio that provides beer tipplers a front row seat to Topatopa Mountain views (naturally). Even non-beer drinkers will find something to love. They can grab a katsu sando and some togarashi-seasoned tots from the walk-up window at next-door Little Sama and enjoy the scene.
The Farmhouse: Bucket-list culinary moments
Ojai Valley Inn’s 30,000-square-foot culinary and event space has served as a siren song to chefs of a certain ilk — names like Ruth Reichl, Akira Back, Naomi Pomeroy, Dominique Crenn, Neal Fraser and more — who’ve temporarily set up shop under its lofty roof for demonstrations, dinners, festivals and the like. It’s partly due to the valley’s culinary acumen, partly due to the inn’s stunning environs, but mostly due to its culinary ambassador: Los Angeles legend chef Nancy Silverton. Under her purview, The Farmhouse has played host to star-studded pop-ups, eclectic culinary classes, cookbook release parties, intimate tastings and pairing dinners — and it continues to evolve today.
Tipple & Ramble: A place to while away the afternoon
It should be law that every California hamlet have a tree-shaded hideaway where tourists and denizens alike can nibble on local cheeses and sip local wines in the heat of the afternoon — or in the cool of the evening. For Ojai, that place is Tipple & Ramble, an extremely Instagrammable spot for savoring “wines, spritzes and snacks” while seated on vintage patio furniture beneath fringed umbrellas. Come for a glass of chenin blanc, stay for the empanadas and interior design inspo.
Wallace Neff Heritage Bar: Ojai history on the rocks
As much as the Ojai culinary scene has evolved in the last few years, one thing has remained consistent: the presence of the Ojai Valley Inn. Its restaurants have been elevating Ojai as a culinary destination for years, and pulling up a seat at the inn’s Wallace Neff Heritage Bar is the perfect way to toast to its history. For one, it bears the name of the architect who not only gave life to the inn, but also to the region’s distinct architectural style. For another, it’s likely the most famous room in Ojai, having played host to presidents, filmmakers, Hollywood legends and historic figures. Settle in for a pre-dinner aperitif or wind down with a nightcap — just be sure to ask the staff to share some stories of vintage Ojai.