Kimpton fans have a new reason to head to Santa Barbara: The Goodland, a Kimpton Hotel, opened this past weekend in a style the company describes as "surf lodge meets chic boutique."
Santa Monica-based Studio Collective is behind the hotel’s design (responsible for GIADA, Giada DeLaurentiis’ restaurant in Vegas).
Executive Chef Derek Simcik, who was formerly the Executive Chef of Atwood in Chicago, will oversee The Outpost restaurant and the Good Bar lobby bar. Offerings include: make-your-own guacamole (scooped out avocados delivered to the table with a variety of fixings including walnuts, jalapeños, mango); house-made empanadas and bao buns; spiked agua frescas and house-bottled cocktails (reminiscent of Zima but with crafted cocktails). There are also “off menu” items patrons can find out about through social media.
House-made and packaged cracker jacks will include happy hour prizes, such as free drinks and appetizers.
A "record concierge" will curate your stay on the Crosely record player and vinyls available in each room.
Finally, guests will be able to enjoy nightly s'mores from a self-serve cart at one of the hotel's three fire pits.