The sounds of a piano and distant conversation swell as you walk towards an unmarked entrance…Candles are flickering, wine is flowing, aromas of sensory delights wafting in the air….welcome, my friends…to…
The Coterie Club!
The Coterie Club is an underground restaurant pop-up founded by Nick Bodden whose events range from Fine dining avant-garde, to mid-century modern haute cuisine, to nostalgic soul food cook outs. The Coterie Club is collaborating with Epicurean Santa Barbara to offer an exclusive, contemporary and elegant experience for our members supported by an all-star winemaker, Bret Urness of Levo Wines. A progressive and chic, yet refined and enlightening dining experience like no other in Santa Barbara.
At the start of the evening, you might delight in a raw bar with freshly shucked oysters upon request. You may swoon to the tunes of live musicians in the corner, and of course, relish in a five course dinner, with dishes like charred cabbage with horseradish, almonds, and fennel pollen, scallops with sumac, green tomatoes, and apple balsamic, or NY Sstrip with charred leeks, and demi-glace; paired with free-flowing wine, and and more…Winemaker Bret Urness will be in joining us for the dinner, pouring his latest vintages for the event.
In this celebration of food & thought, you will not only enjoy delicious food and wine, but also a unique atmosphere, exquisite ambience, and other sundry elements that make The Coterie Club a noteworthy enterprise…
Join us, won’t you?
Chef Nick Bodden has Michelin-starred kitchen experience and has worked closely with notable restaurants and talent including Chef Jonas Offenbach (NYC’s Gramercy Tavern/Contra); and was a driving force behind the development of Anejo TriBeCa for Angelo Sosa (Top Chef/Iron Chef) and Meta Singapore. His professional career includes working in restaurants such as April Bloomfield’s The Breslin, Bouchon Santa Barbara, and Jimmy Tchnnis’s Swallow East in Montauk Long Island.
Levo Wines recently received marks in the high 90’s from Jeb Dunneck. Bret crafts his wines in Tin City, Paso Robles, where he concentrates on buying the best fruit possible, mainly focusing on Ballard Canyon & surrounding Rhone vineyards of the Santa Ynez Valley, Los Alamos, and Santa Maria. In addition to making great juice, Levo is know for their creative and fun labels that exemplify his excitement for soulful winemaking. Matt Kettmann of Wine Enthusiast states that Bret Urness is among “A group of cult winemakers are flouting tradition and pioneering their own path. The result? Some of the most interesting wines being made in California.”
