The Churchhill

The Churchill may be named for a British luminary but the menu at the new gastropub is undeniably California. Chef Jason Tuley, formerly of Santa Barbara's Square One, focuses on a variety of local and organic cured meats, pasta, pickled vegetables, artisanal pizzas and fresh breads. An edible roof top garden maximizes freshness and while Churchill might have scoffed at sustainability, he would at least cheer the resto's extensive list of handmade cocktails.