Enter a French-Californian food-and-wine reverie at Bouchon Santa Barbara, located just off downtown’s main thoroughfare, State Street. With inviting light, wood floors and a garden patio, the space is ideal for an intimate celebration or a weeknight catch-up with friends. (It is unaffiliated with the Thomas Keller restaurants of the same name.) Chef Greg Murphy puts a French spin on local ingredients, presenting dishes such as roasted bone marrow with Muscatel-shallot puree, Dungeness crab cakes with apple and heirloom beet relish, herbes de Provence–crusted yellowfin tuna and maple-glazed California duck breast and confit of thigh with sweet corn succotash. Wine director and owner Mitchell Sjerven’s list is studded with local gems, highlighting Santa Barbara’s "big three" stars: Chardonnay, Pinot Noir and Syrah. With standout producers like Margerum, Rusack and Jaffurs, the list has earned the restaurant an Award of Excellence since 2002.