The Santa Barbara Biltmore Hotel****,
A Four Seasons Resort, Santa Barbara, California, USA

Peter and Linda D'Aprix main story 2001, update 2006

We are leaving the main story we wrote back in 2001 since we have no new personal experiences with the Biltmore since. However, we did a quick walkthrough on July 7, 2006 and can report that the massive construction project appears to be complete. The new buildings blend perfectly with the old. The grounds are lush. The upkeep impeccable. The pool looks a bit dated which is suprising given the very high end additions and remodels of the rest of the hotel. But the pool area is lovely.

We do know that in addition to the newly built Spa, the cottages and rooms have been stripped back to the walls and are being completely reomdeled. As you read on, you will see that this has been required for many years and we can only stand on the side lines and cheer.

So until we can report from personal experience on the changes, we have to leave our coverage from 2001 in plce. We can say that the main reasons for visiting the "Four Seasons Biltmore Santa Barbara" is the marvelous food of Executive Chef Martin Frost, the perfectly enchanting beach location and the lovely Colonial Spanish style and ambiance of the public areas and immaculate grounds. It is quite possible that the top rooms and suites are perfectly lovely, but the cottage room we were assigned back in 2006 was dark, smelled of cleaning chemicals, was shabby and worn and the bathroom simply worn out. The room itself was barely acceptable if one was paying $200 or less if you opened the windows and let it air out for an hour or so, but at a price tag of over $500 a night for single occupancy rising to over $700 in unspecified circumstances, we felt that for the money, and despite the fact that the Biltmore is very doggie friendly, there are other places such as San Ysidro Ranch which offer a world of difference with far greater charm and comfort. Of course, the Ranch, also owned by Tye Warner, is undergoing a massive renovation itself.

© 2001 photos Peter D'Aprix

We also found the tone at the reception desk to be professional but detached and cool. Perhaps they are so used to a flow of guests, that a warm, friendly welcome no longer seems necessary. If so, this is a shame since the grounds and establishment (except at least our room) are so lovely. Thus with regret, based on our experience with the room and the reception, our recommendation is make for the dining rooms with all speed, but you can do better for accommodations.

And this surprises us. Major magazines and organizations have voted and acclaimed this resort as one of the best in the world. Clearly, they did not stay in our cottage room or experience the reception that was ours. When we wrote this article, in place of a pool there is a hole in the ground, raw cinder block and miles of yellow tape. We were told that by February 2002 there would be a new world class spa and pool facilities. At that moment, the Coral Casino across the street hosted guests from the Biltmore. We were told that each treatment room wwould have a view out over the Channel Island and as well as a fire place. I were sure it will be lovely but how it could beat the SPA OJAI at the Ojai Valley Inn & Spa I don't know since it looks as though it will be a fraction of the space. Today, fall 2004, the construction has long been finished. The facilities are indeed lovely, but in our opinion, other than the view from some of the treatment rooms, the Spa Ojai still has the edge.

The meeting and convention facilities are excellent, however. They are dotted around and are inconspicuous but clearly more than adequate and with the resources of the talents of Chef Frost, also a place to enjoy good food while developing business strategy.

Back then, the Biltmore was a superb eating mecca not to be missed, at prices that were quite reasonable for the quality of the cuisine and the professional, friendly and courteous service. Then, there are two fine restaurants at the Four Seasons Biltmore Santa Barbara. The "La Marina Restaurant" the formal dining room and the "Patio Restaurant" (see restaurant update 2006) which was informal and included both an outdoor café style environment with a view of the ocean from behind protective glass panels as well as a "green house" enclosed patio with glass roofing panels that roll back admitting sun and air. White canvas sun screens on wire stays protect you from the direct rays.

Today, the formal Marina Restaurant has been discontinued. Instead the Patio Restaurant and the Marina have been joined and located in the bright and sunny Patio location that offers both the outside terrace and the inside/outside interior with rolling glass roof. The interior has been upgraded to make it more high end but still retains an informal atmosphere. Executive Chef Frost is still in charge of the cuisine, so we have to assume that the quality is still high. Menu looks interesting but the prices have risen dramatically, so this is no longer the find it once was. Frankly I think this is a mistake, but perhaps the management feels that it is a good move. Time will tell.

But still, the creation of the menu and recipes are under the control of Executive Chef Frost who is outstanding in creating the delicious and refined cuisine for the "La Marina Restaurant". He brings the same talent to the "Patio" restaurant. He has created dishes that use simpler and use less expensive ingredients but that are very well balanced with a blending and matching of tastes that allow a dish to be more than the combination of it ingredients. He has the ability of truly great chefs to orchestrate the tastes to build and support each other raising the overall taste sensation to a symphony. Sounds too la-di-da?

He achieves this to an even higher level with the "La Marina Restaurant". The ambiance is regal without being fussy or guilded. The high open beamed ceilings preside above, the walls a soft shade of desert sand, the decorations understated and soothing. The room allows the superb views of the sea to dominate and the tastes of the meal to take precedent.

The service is professional yet friendly. The maitre d'hotel is also the sommelier and is both helpful and enthusiastic about his flock of wines and is more than willing to share their pedigrees with you if you are interested, especially the local wines.

So by all means visit the Four Seasons Biltmore Santa Barbara. Stay for the food, enjoy an afternoon tea by the fire, wander the gounds, stroll the beach, but before you decide to stay, ask to see the room they plan on making available for you. If you like it, then you have found a little piece of heaven. If you will put up with it because they are exceptionally doggie friendly even providing a "Pet Menu" for Towser or Felix with an après meal dog walking service available, then you are ahead of the game. But if you can spare a few minutes, we would like to hear from you of your experience. We are hoping ours was an exception.