The Inn at Mattei’s Tavern, Auberge Collection in Los Olivos has held a storied place in Central Coast lore, long revered as an iconic gathering spot since its earliest days as a stagecoach stop in 1886. Today, Chef Kevin Malone carries that legacy forward at The Tavern, the property’s California ranch-inspired signature restaurant, where his philosophy of “elevated reimagined classics” has made familiar tavern fare into one of the region’s most sought-after dining experiences.
Malone describes his approach as “technically simple,” but the restraint is intentional. Menus read like a collection of classics, but what arrives at the table tells a more nuanced story. Take his Uni Carbonara, a dish that captures his point of view in a single plate. Built on the foundation of a beloved Italian staple, it’s reimagined with local sea urchin, Spanish chorizo, and shiso that’s both indulgent and entirely of place.
That same ethos carries through to what Malone himself reaches for on the menu: an 18-ounce pork tomahawk, grilled over oak and sliced into a pool of smoked onion soubise. It’s finished with cardamom apple compote and compressed Granny Smith apples, creating a dish that moves effortlessly between sweet, smoky, and acidic. It’s generous, layered, and grounded—everything a Tavern dish should be, refined through a distinctly California lens.
Place, for Malone, is not just inspiration, but infrastructure. Raised in a small hill town in Massachusetts, he found an immediate sense of familiarity in Los Olivos. The intimacy of the Santa Ynez Valley—where purveyors are neighbors and farms are a short drive away—shapes both his sourcing and his sensibility. Relationships matter here. Ingredients have names, origins, and stories. Whether it’s working with his local butcher, Marko, at Motley Crew in Buellton, to develop custom sausages, or visiting nearby farms, Malone’s connection to the region is tangible, and it shows up in each dish.
The Santa Ynez Valley itself has quietly become one of California’s most compelling dining regions, a place where a single weekend can unfold across a spectrum of cuisines and experiences. From Basque-style seafood at Bar Le Côte to the Michelin-starred precision of Bell’s, the area rewards curiosity. At The Tavern, Malone offers something distinct within that landscape: a return to the familiar, redefined.
The Tavern, The Inn at Mattei’s Tavern
“Really good food that reads familiar on a menu and is impressive and more elevated than expected when it hits the table.”
Must-order dish: Uni Carbonara and Porkchop & Apples
Bar Le Cote, Los Olivos
“Very unique for the area and the vibe is awesome. Chef Brad does a great job with his team, and you can tell that everyone there loves their job.”
Must-order dish: Desserts and Peruvian scallops
Bell’s, Los Alamos
“The service is incredible, and so is the food. Daisy and Greg have really built something special in Los Alamos.”
Must-order dish: Steak Au Poivre
Na Na Thai, Buellton
“I love that in this cool little valley that sometimes feels like it’s in the middle of nowhere, I can get incredible authentic Thai food.”
Must-order dish: The menu is full of hits.
Bob’s Well Bread, Los Alamos
“The perfect place to get fresh pastries in the morning on walks with my dog and kids.”
Must-order dish: Kouign-amann
