State & Fig

High priced mediocre food with a little attention to detail. Went staff seemed disinterested and in providing prompt service. The kitchen was incredibly slow. We only ordered entrées at lunchtime, the restaurant was mostly empty, and we still sat at our table with nothing but water for almost an hour. I would not willingly return. The corner of the restaurant is beautiful, and the location is really remarkable. I love this little alleyway district. But next time I would choose a different restaurant.

My experience at State and Fig was nothing short of amazing! I was looking at different locations to propose to my girlfriend and decided to do it at the Santa Barbara Courthouse and have brunch close by for my family and friends. My friend and I scouted for different locations three weeks earlier and decided State and Fig was a good location. The manager suggested I reach out to Patrick, who owns the restaurant, to reserve the date and get the cost. Patrick is nothing short of a very professional host and businessman. He was responsive, caring and provided so many options that it made the experience at State and Fig so much better. He gave two course and three course menu options, gave me a reasonable price and came out and greeted all of us at the proposal brunch. The food was excellent and there were no complaints by anyone. I highly recommend State and Fig for the food, service, and atmosphere.

I've made a lot of terrible decisions in my life but choosing State and Fig for my wedding reception totally cancels them all out. And I made some BAD decisions. From the very beginning, Patrick was a dream to work with. He's kind and warm, he's also responsive and efficient and above all he knows how to cook, run a restaurant, and throw a great event! He took care of everything so we didn’t have to worry. He was super patient with all our many changes. Originally we were supposed to get married April 2020 but had to cancel due to COVID, then we had to keep canceling or next dates due to some personal tragedies (our first baby was stillborn in June 2020 then 2 weeks later my mom was diagnosed with terminal lung cancer, then 7 months after that our second baby was lost at 11 weeks, all this happened during the pandemic that decimated my husband's small business in the hospitality industry). Patrick was very accommodating of my brother and his family who did not want to sit inside with the rest of us. He up a table on the patio and make them very comfortable. We rented 4 heat lamps to keep them warm and it was super nice on the patio, they were not miserable at all and they didn't look like "pariahs" as they claimed they would. It was a great setup out there, and Patrick even did the cocktail hour with passed appetizers out there so they felt more included. It was perfect. Not only was Patrick patient with all the switch-ups, but he was also incredibly warm and kind and empathetic about all our trauma and grief. He worked extra hard to make sure we had the most perfect wedding possible because he felt we deserved one happy day. And he pulled it off! The food and ambience at our wedding reception was PERFECT. It was hard to make our menu selections because all the options he sent us looked delicious! He curated a menu based upon our many conversations and he really took the time to get to know our likes/dislikes and childhood memories. All the options he created looked amazing so it was hard, but we finally narrowed it down to 3 tray passed appetizers (which people are STILL raving about, especially the salmon poke spoon and the battered halibut with tater tot and malt vinegar aioli). My husband is allergic to fish, but we still chose 2 fish appetizers because we felt our guests would really enjoy them. I felt bad for him that he would only be able to eat one of them. However, when we arrived at the restaurant after cocktail hour, as soon as we sat down after our first dance the server brought us each a little plate of the passed appetizers! Mine contained 2 of each of the 3 passed apps and they were SO GOOD. My husband's plate contained 2 of the vegetarian appetizer (it was a warm brie and mushroom crostini, to die for) and they made him some cute little sliders too! Not only did they remember he can't eat fish but they went out of their way to make him something different that he could eat. The salad and the entrees and even the dessert were impeccable. They tasted delicious, were plated beautifully, and everything was served at the exact temperature it was supposed to be. I will post a photo of the custom menus our florist (Brooke with Burlap and Bordeaux) printed so you can see. It was legitimately the best meal of my life, and I'm kind of a foodie and have pretty high standards when it comes to food. I've had a lot of really good meals, but this one beat them all! The service was wonderful too! The staff were super attentive and professional, and they all really went above and beyond to give us a special day. It was perfect. We are so glad we chose State and Fig for our wedding reception and highly recommend it for anyone who wants to host a nice meal and really wow their guests. We're still hearing compliments from our guests about the food and service and ambience of the restaurant! We are so deeply grateful to Patrick and his staff for giving us a perfect wedding.

Second time here. We ordered two dishes, chicken panini and short rip benny special. The panini came first and we really enjoyed it. The short rip took longer than 20 min, the server told us that the kitchen has problem. Later on, she brought the rips for free due to the belated serving. The price is reasonable for big brunch. I recommend this place. There is one restaurant right next to here, but that is more crowded and a little loud.

In a big brunch town, State & Fig is a standout joint. The food here is some of the best I've had. Pesto hollandaise served on a short rib eggs benedict sheesh. The home fries were perfect. Bottomless mimosas were affordable. I don't think you can go wrong with any thing on the menu here. Only complaint: it's only open on weekends.