Fresh From the Farm

An inside look at Monte’s in Montecito, a new farm-to-table restaurant created by Endwell Hospitality and their Rincon Hill Farm.

By Maddy Sims

Photography Jack Dahlia

There’s a Korean farming philosophy known as Jadam. It’s an approach rooted in the belief that the most effective systems already exist in nature. It favors patience over intervention, local materials over synthetic ones, and a deep respect for the land itself. At Rincon Hill Farm in Carpinteria, Endwell Hospitality is putting that philosophy into practice.

The group arrived on California’s Central Coast a few years ago, setting out to build Rincon Hill Farm from the ground up. What they found wasn’t exactly fertile ground. The soil was depleted, requiring years of careful restoration before it could yield anything meaningful. Rather than rush the process, they committed to rebuilding it slowly and deliberately.

A rigorous composting program now produces nutrient-rich fertilizer entirely on-site. Rows of ginkgo trees act as a natural pesticide, while cover crops help regulate the ecosystem and deter pests. Across the property, young trees are beginning to take hold—investments that won’t fully materialize for years. Everything about the farm is designed with longevity in mind. “We’re definitely playing the long game,” says Ryan Sohn, founder and CEO of Endwell Hospitality. “But we’re here for the long term. To us, success is becoming a big part of the community.”

That vision extends well beyond the farm itself. Rincon Hill Farm is just one part of a broader ecosystem Endwell is building across the Santa Barbara area. There’s Monte’s, a restaurant Sohn hopes will evolve into a local hangout. The farm will also function as an event space, hosting tours, private dinners, and cooking classes—including a potential kimchi-making workshop led by Executive Chef Daniel Kim. And then there’s The Palms: a multi-story project in Carpinteria that will house a farmer’s market, a casual eatery, a fine dining concept, and a rooftop space, all centered around the farm’s output.

The idea has been years in the making. Sohn and Kim first worked together at Michelin-starred The Restaurant at Meadowood in Napa Valley, where a focus on farming was embedded into the culture. Kim had already been working as a chef, eventually rising to executive sous chef. Sohn started in prep before moving onto the line. The experience completely reshaped their approach to food. “ You appreciate the produce so much more when you see how hard it is to grow a carrot and how backbreaking this work is,” Sohn says. “You value your ingredients, and you treasure every piece.”

That ethos is evident across Rincon Hill Farm, where very little goes to waste. Wood used to cultivate mushrooms is repurposed from construction sites. Sunflower heads are transformed into an inventive stand-in for artichoke hearts. Even the cover crops can be harvested for use in the kitchen.

In the barn, farm director Chloe Lobdell tends to trays of seedlings under grow lights—micro chives, corn sprouts, radishes, sunflower shoots—all in their earliest stages of development.

“Starting the seed is the most temperamental part,” Sohn explains. “So we get them to a certain point in here, and then move them into the farm so we can get exactly our yield.”

Some of the most experimental work is happening under the direction of Tim King, the farm’s director of mycology. Inside a controlled growing space, clusters of lion’s mane and maitake mushrooms form dense, cloud-like structures. Outside, beneath an avocado orchard, rows of upright logs have been inoculated with spores. Over time, they will produce mushrooms shaped as much by the coastal climate as by the soil itself.

“We’re trying to highlight the things that we're doing differently versus other farms,” Sohn says. “We’re purposefully growing things here that no one else is growing—both for flavor and to try and find different varietals that work well here.” One example: A row of ice cream banana trees, which yield fruit with a distinctly creamy, vanilla-custard flavor.

For Sohn, the goal is not just to grow food, but to shift perspective. “ With the amount of processed foods, I think it's important to see where your food comes from,” he says. “It took me until I was 27 years old to understand that, but we have the opportunity to put that in front of kids so they can understand earlier.” The sincerity in his voice is unmistakable, as is his conviction in the power of the work. “It changes your perspective completely,” he adds. “You have a different appreciation and value towards food: where it comes from and how you eat. And food brings people together—it’s such a special thing.”

That philosophy comes into focus at Monte’s. Set just above Coast Village Road in Montecito, the restaurant feels both polished and inviting, shaded by a canopy of trees strung with softly glowing lanterns. A palette of warm neutrals—cream, amber, and orange—unfolds around a fireplace, a well-crafted wooden bar, and brown leather booths. The outdoor seating is painted gold by the setting sun.

The menu reflects the same intention seen at the farm. An Orange Grove Negroni arrives

balanced and aromatic, with a subtle citrus lift. Sourdough from Oat Bakery is served with house-cultured butter infused with Korean chives, for a rich, tangy, and slightly herbaceous bite. Farm crudités showcase produce harvested just miles away and are paired with a nutty sesame hummus.

The coal-roasted cone cabbage is a standout, layered with smoked shiitake XO, tofu purée, hazelnuts, and garden herbs—an intricate, deeply savory interpretation of an often-overlooked vegetable. Monte’s smash, made with dry-aged chuck and covered in New American cheese, delivers an indulgent take on a classic dish. The wild rice pork katsu is equally compelling: crisp on the outside, tender within, with a dynamic interplay of umami, richness, and subtle heat.

Dessert is a carrot cake made with produce from the farm. It’s balanced rather than overly sweet, with a dense crumb and well-measured layers of cream cheese icing. By now, the sun has dipped below the horizon, and the space hums with conversation. Lanterns glow overhead, glasses clink, and the energy of the space settles into something warm and easy. Monte’s feels perfectly at home here. 

In many ways, Endwell Hospitality mirrors the philosophy it draws from: patient, adaptive, and attuned to its environment. What began in New York, with concepts like One White Street and Rigor Hill Farm, is now taking root along California’s Central Coast. And like anything planted with care, it’s already beginning to flourish.