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JamesandAnn
Chef James Sly and his wife, Annie
Offering classics impeccably done is one of Sly’s fortes. His spot, for instance, will present Dover sole to the table and bone it there; he was aghast upon hearing a food stylist for Julie & Julia discussed the problem of flipping a sole filet during cooking. “In 1991 Julia [Child] and Paul [her husband] sat on the porch of the El Encanto and said, ‘We really need a restaurant here where we can get a good Dover sole.’ I have done my share to make that happen,” Sly understated. He had what he calls “a great understanding of what food should be” with the iconic Child, insisting, “When she was sitting in your dining room, people knew they were in the right restaurant.”

Sly couldn’t seem happier to have his own restaurant after years at El Encanto, then time working as a caterer, and at Lucky’s in Montecito, insisting he couldn’t do it alone. “It’s a real kitchen with a real trained crew,” he explained. “Everybody knows how to cook, not just reheat things.” In particular he singles out manager Mandy Chinn, who is in charge of the wine list and cocktails, and Chef Fredy Ordutta, who has been with Sly since his El Encanto days. “An exceptional part of the business is my wife [Annie],” he said, “who charms everyone who comes in, and who is working more in the restaurant than she ever thought she would.”

Taken from and article in the Santa Barbara Independent by George Yatchisin

Sly's Seafood - Steaks - Cocktails
Corner of Linden Avenue and Seventh Street
Carpinteria • Reservations: 805-684-6666
Valet Parking from 5:30 pm, Seven Days a Week

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Fredy's Salad

fredysal
SERVES: 4
  • 2 heads Live Gourmet Living Butter Lettuce
    • 8 large cooked shrimp
    • 2 roasted red peppers
    • ½ cup cooked green beans
    • 2 medium ripe tomatoes
    • 4 oz. Roquefort cheese
    • 2 ripe Haas avocados
    • 8 strips cooked bacon
    • Optional: chopped Italian Parsley to garnish

Trim the roots off of each Live Gourmet Living Butter Lettuce. Rinse and shake dry. Cut in half and place each half on a serving plate. Sly’s uses very large shrimp; small bay shrimp would also work well.
Cut the shrimp in 1 inch chunks. Trim the ribs and stem from the roasted red peppers, and cut into large strips.
Cut the cooked green beans into 1-inch pieces. (In a pinch frozen green beans can substitute).
Cut the ripe tomatoes into 1 inch chunks.
Toss the shrimp, roasted red peppers, green beans and ripe tomatoes in Sly’s sherry vinaigrette dressing. (see next menu item below)
Pour equal portions of the vinaigrette over your four salads. Crumble the Roquefort cheese in large chunks.
Cut the ripe Haas avocados in 1-inch chunks. Warm cooked strips of bacon, and then cut into 1-inch pieces.
Divide equally on top of the four salads. Toss with the chopped parsley to taste.
Enjoy!

Sly's Sherry Vinaigrette Dressing

SERVES: 4
  • 1 medium shallot, finely chopped
    • 2/3 cup Extra Virgin Olive oil
    • 2 tbs. aged Sherry vinegar (Not Sherry Wine!)
    • 2 tbs. lemon juice
    • Salt and freshly ground black pepper, to taste

Cook finely chopped shallots in the olive oil until golden brown. Let cool. Whisk in remaining ingredients. Finish with salt and pepper to taste.