The menu · A preview
Good food. Honest fire.
Santa Maria classics cooked over red oak, with Diana’s homestyle sides and fresh salsas.
Planned menu — final lineup subject to County approval.
From the grill · Over red oak
- 01
Santa Maria tri-tip
The signature cut of Santa Maria barbecue, seasoned with salt, pepper and garlic, seared over red-oak coals, rested, and sliced across the grain.
- 02
Chicken quarters
Bone-in thigh and drumstick over the open grill. The oak brings a savory, fire-kissed finish to the skin.
- 03
Beef ribs
Big, meaty, bone-in beef ribs with a deeply browned exterior from the grill.
- 04
Tri-tip sandwich
Sliced tri-tip on sourdough garlic bread.
- 05
Plates
Tri-tip, chicken, or a combo of both, with sides and fresh salsas.
Alongside the fire
Make it a meal.
Diana’s sides, salsas and guacamole, made with intention and love.
Mexican rice
Fluffy, savory, homestyle.
Santa Maria pinquito beans
The small, creamy bean of the Santa Maria tradition.
Fresh salsa & pico de gallo
Diana’s salsas: bright, fresh, chopped by hand.
Guacamole
Rich, creamy avocado. Cool against the fire.
Garlic bread
Toasted, crisp at the edges, soft in the middle.
Planned menu — final lineup subject to County approval.
Rooted in Santa Maria.
The classic Santa Maria meal comes with pinquito beans, salsa and garlic bread. Our sides honor that table, and the red-oak fire stays at the center.
Learn about the traditionNext