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diegomoya
Diego Moya
Confit duck grilled over coals with “mole de boda” served with minutina and Pakistani mulberries.
Chilled Hope ranch mussels preserved in escabeche made with grilled leeks and applevinegar, glazed in “vichyssoise” made with charred leeks and California white asparagus.
On Monday, May 18th, Chef Diego of Little Mountain brings together Central Coast friends for a special service with Chef Brad Mathews of Bar Le Côte—the Santa Ynez Valley seafood tavern known for its thoughtful maritime fare and bright, coastal flavors. The night will unfold as a regular dinner service, featuring an à la carte menu of Little Mountain favorites, Bar Le Côte specials, alongside a selection of collaborative plates created just for the occasion. A one-night menu shaped by seasonal ingredients and the spirit of the coast. Bookings are now live on SevenRooms and accessible via the link in our bio. We look forward to welcoming you in for this special evening!
Please see the reservations link in our bio under 5/18 to book a table.
Join us for an upcoming @out_inthefield dinner on June 24th at @ojairoots ranch with chef @diegomoya | @littlemountainsb 🍽
Join us for an upcoming @out_inthefield dinner on June 24th at @ojairoots ranch with chef @diegomoya | @littlemountainsb 🍽
Join us for an upcoming @out_inthefield dinner on June 24th at @ojairoots ranch with chef @diegomoya | @littlemountainsb 🍽
Join us for an upcoming @out_inthefield dinner on June 24th at @ojairoots ranch with chef @diegomoya | @littlemountainsb 🍽
Grilled gem avocado glazed in Hoja Santa oil with preserved kumquat and peppermint.
Iberico pork coppa grilled over coals served with hearth roasted fennel, braised in PX sherry andglazed in a nage made from watercress and miso.
Coal roasted patty pan squash with green tomatoes, Ruta and kumquat praline.
We are hiring! Specifically we’re looking for line cooks, servers, and a kitchen manager. Please DM to receive the appropriate email to send in your CV, talented people!
Photo by @danielle_rubi_productions
@culturedabalone dashi braised abalone with grilled nopales, abalone liver emulsion and common rue
Sweet cream ice cream served with a sabayon made from malted pomelo blossoms.
Thank you @porkcle for the amazingly floral jewels
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