Local Santa Barbara Halibut Crudo. This dish has been on our menu since day 1 and isn’t going anywhere. We make a dashi with the bones and local seaweed and pour that over the slices to season the fish. Arbequina olive oil from @omedoil is our favorite oil, it’s fruity, grassy, banana peel-y, scent is the perfect pairing for the delicate flavor of the halibut. This is the perfect example of our plates, it looks so simple and elegant and when you get into it, the layers of flavors reveal something much more complex. More killer videography from our good mate @alexvivian 👏 🎥 #eatcrudo #eatnudo #eatlocal