need recommendation: Santa Barbara CA

 Mike,

 And, perchance, are you a purveyor of ostrich meat to Hitching Post??

 Actually, The Hitching Post is a very good restaurant, with a great wine list.

 I tried my first ostrich meat at the Santa Fe Wine&Chile Festival a few weeks
 ago. I was very impressed, a very flavorful meat. I'm sold. Now where do I
 buy it. Can I but a whole ostrich, stuff it with my favorite dressing, and
 roast it for thanksgiving. One hell of a drumstick I would bet!! :-)

 Tom Hill

 _____________________________________________________________________________
 Michael K. wrote:
 > Here's one that you'll find interesting.
 |>
 |> Go to the Hitching Post in Buellton and try the ostrich steak dinner !
 |> It's VERY good, and you'll come away knowing that ostrich is the meat
 |> product of the future.  What's it like.?  Like filet mignon, but
 |> extremely low fat and calories (lower than turkey or chicken!)  Friends
 |> of mine who live nearby are the providers of the meat.
 |>
 |> Go up the 101 freeway to Buellton (about 45 minutes from SB), take the
 |> Solvang exit. The Hitching Post is on your right, about 1/4 mile from the
 |> freeway.  If you've never been to Solvang, you'd enjoy spending part of
 |> the afternoon there as well.  It's like being in Denmark, but don't eat
 |> too much of that Danish pastry, or you'll spoil your dinner.
 |>
 |> You might want to call ahead for reservations.  The phone no. can be
 |> found under restaurants in my Ostrich-Emu InfoNet world-wide web site,
 |> http://channel.isle.net/~kapala.  There's a lot of info about ostriches
 |> and emus in there.  Check it out, and enjoy!
 |>
 |>
 |>

 Here in Santa Barbara, we have a newspaper called the "Independent."
 Each year they have their readers vote on the best of various things that
 are available in Santa Barbara. I'm proud to say, that my son's
 restaurant, "Palazzio", was just voted the "Best Italian Restaurant." It
 also won the same title last year, and the year before it won "Best New
 Restaurant."

 I might add it also won, this year, "Best Ceasar Salad", and was runner
 up in the categories of "Best Service" and "Best Place to See and Be Seen.
 "

 Here are some reasons that I believe it is so successful:

        The prices are reasonable.
        The food is exceptionally good.
        The portions are large.

 The restaurant is designed to make you feel at home, e.g., there are
 decanters of wine along the walls so patrons can "help themselves" on an
 honor system.

 There is usually  a line, waiting to get in for dinner; but they do take
 reservations for dinner at 5:30; after that it's first-come-first-served.
 At times, while waiting in line, patrons are served  various delicacies.
 Some, in line, say it is a happening, and a place to hang out.  In other
 words, the restaurant is also known as a fun place to be. Lunches are
 served every day also, except Sunday

 When you go there, ask for Ken, and say "Hi- your Dad answered a note on
 the internet."

 Eat Heartily,

 Rube Boxer

  Try the "Wolfs Head" on State Street.