A Coastal Revival
- 2 days ago
- 2 min read
A reimagined Sandbar returns to State Street, inspired by the spirit of the Riviera Maya.
By Nathalie Tovar
Sandbar has made its long-awaited return to lower State Street, reintroducing itself to the downtown nightlife scene with an elevated concept. Picture this: creamy white stone tabletops, hand-picked photographs of coastal landscapes lining the walls, and bamboo pendant lamps hanging overhead, all coming together to create a tropical escape in the heart of Santa Barbara. The revamped space signals a new chapter for the restaurant, welcoming guests back with not just a place to dine, but a vibrant Yucatán-inspired destination to unwind and enjoy a lively night out.
To start off the evening, I’m handed the menu, a first look at what’s both familiar and new for the eatery and bar. I begin with a drink from the tropical cocktail program, led by mixologists John Fox and Kevin Williams. The Strawberry Blossom Mocktail is an instant standout, with a pink ombré that fades beautifully in the glass and is topped with a simple strawberry slice and blueberry garnish. The bubbly, fruity drink pairs well with the appetizer we ordered, a recommendation from the owner, Greg Newman. He suggested the Playa Shrimp Taquitos, a choice that was well worth taking. Crafted with shrimp, chipotle crema, serrano crema, pico de gallo, and cotija cheese, the taquitos are perfectly crisp and filled with flavor. The mix of the chipotle and serrano cremas adds a tangy kick, one that isn’t overpowering and allows the freshness of the shrimp and pico to shine through.
As we finish up the last bite of taquitos, our server arrives with the entrées, setting down two dishes that fill the air with a mouthwatering aroma. I got the Cabo Surf and Turf Enchiladas, while my friend went with the Blazin’ Fajitas al Carbon, a tricky decision as everything on Chef Ray Alvarez’s menu sounds delicious. The enchiladas are coated in two different sauces, one red and one green. The green one stands out as my favorite from the dish—paired with the shrimp and crab, the suiza sauce brings everything together. The red enchilada is equally memorable, made with a ranchera sauce and tender chimichurri filet mignon, offering a delicious contrast to its counterpart. Across the table, my friend offers me a taste of her sizzling fajitas. The filet is present again, and this time, it’s smoky and flavorful straight off the hot skillet. I take a soft flour tortilla and wrap it around the steak and some peppers, bringing back warm memories of my mom’s Latin cooking from my youth and a comforting end to a memorable meal.
Sandbar has always been a fixture in the nightlife scene for its energetic atmosphere, and this elevated return only reinforces what makes it such a staple on State Street. If I’m ever in need of a tropical reset, Sandbar is an easy choice.
Sandbar reopens Thursday, June 18, 2026.
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