This lively spot in Santa Barbara’s Arts District is chef Dominique “Dom” Crisp’s ode to Spain’s Basque region. Navarra-style bone-in Wagyu cuts and Hope Ranch Mussels are among the locally sourced ingredients fired on a Josper charcoal oven imported from Barcelona. Freshly shucked oysters are served raw or grilled with butter. For a pintxo (small snack), Smoked Shell Flatbread is topped with smoky mollusk morsels and hot honey. Also on theme are Spanish Laie vermouth spritzes and creative cocktails, like the Zlata Paloma, made with tequila, spicy pickle brine, grapefruit juice, chili bitters, and makrut lime powder. Local craft beer and chardonnay and pinot noir from Paso Robles and Portugal are available as well. For dessert, a bite of Basque cheesecake is crowned with osetra caviar and served on a spoon.