“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year.”
“Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Brunch served daily but dark on Tuesday.
“Award-winning chefs and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz joined forces with renowned sommelier and winemaker, Rajat Parr, to bring their collective experience to the new all-day dining concept in the heart of Solvang. Chris Fox is the Executive Chef.”
“They say there’s always a silver lining. While 2020 brought challenges it also allowed us to assemble a world-class team of chefs and find the perfect space to showcase our talents in a part of the world we love,” said Chef Anthony Carron.
“The Coast Range partners have just launched the nearby Campo del Sol, offering contemporary and traditional Mexican food with an emphasis on locally-sourced, fresh and artisanal ingredients.” Subject of a future conversation…
Co-Founder Anthony Carron and Executive Chef Chris Fox continue with us with a house special, California Artichoke Appetizer at the ready.