TynanGroup is delighted to announce that the newly renovated Angel Oak at Bacara Resort & Spa has won the “Best Form + Function Innovation Award” by Restaurant Development + Design Magazine.
Angel Oak was chosen for its innovative use of space. In renovating this very large space, the team created several dining areas within one large interior footprint, bringing views of the ocean throughout.
Hatch Design Group created an inviting and warm environment with intricate design utilizing custom wood, brick, leather and stone finishes.
Angel Oak, one of Zagat’s top restaurants in Santa Barbara, is a modern steak and seafood restaurant showcasing the culinary knowledge and classical training of Parisian Executive Chef Vincent Lesage. The diverse menu includes classic steakhouse dishes under a certified Kobe and dry-aged beef program, as well as locally-sourced fare such as Santa Barbara’s famous uni.
Complementing the Angel Oak dining experience is a premier cocktail program as well as an exclusive wine cellar that houses the restaurant’s 12,000-bottle collection.
Angel Oak is housed at the world-renowned Bacara Resort & Spa. With 78 acres of oceanfront property, Bacara offers an array of indulgences, including a 42,000-square-foot spa, three zero-edge swimming pools and newly-renovated guestrooms.
TynanGroup worked as both project manager and construction manager, delivering this restaurant renovation on time and under budget.
