Father’s Day Brunch At Your Favorite Santa Barbara Restaurant

Father’s Day is the starting point for a summer of fun at Blush Restaurant + Lounge. We’re right in the heart of Santa Barbara, which makes us the perfect location for all your social dining, weekend brunch, bachelorette party and wedding needs. Start the summer off right by bringing your dad in for our Father’s Day Brunch, available from 9am-3pm. How about a hearty Steak & Eggs entree, Chilaquiles, or some spicy Huevos Rancheros? Top it off with a Blood Orange Bellini or a Blush Bloody Mary, and you’ve got the ingredients for a perfect day. Enjoy good food in a great atmosphere while you and dad take time to get to know each other again.

Of course you don’t have to wait for a special occasion; any day is a good day to spend with Dad. Another advantage of downtown Santa Barbara restaurants like Blush is our easy access to some of California’s freshest food items. Take our Farmers Market Tuesdays, for example, featuring a dinner and drink special with fresh ingredients from our local farmer’s market. Our chef is always thinking of new ways to use fresh seafood and local produce to spice up our California cuisine offerings. The menu is inspired by the California coast with influences of Spanish, Asian and European flavors and cooking techniques for your dining pleasure.

Dad’s not the only one who will love Blush. Bring your high school and college students here for a graduation celebration, or treat out-of-town visitors to Santa Barbara’s most recommended lounge bar downtown. If you are planning a bachelorette party before the summer wedding season, be sure to inquire with one of our friendly staff to discuss your special event and reserve a date. Blush can cater your event with small passed appetizers, buffet style entrees, or a four course set menu for your guests.  We have a special 20% off arrangement with a Santa Barbara limo company to help you arrive in style. Whether you’re seated outside in our expansive outdoor patio or inside in elegant, contemporary dining room, our restaurant is the perfect location for bachelorette parties, rehearsal dinners and wedding receptions for groups of 10 to 400 people.

Show dad how much you appreciate the way he has been a quiet source of strength throughout your life, and treat him like the king of your heart. Call (805) 957-1300 now for further information on our Father’s Day restaurant menu or to make your Father’s Day reservations.

RESERVE A TABLE HERE

About Blush Restaurant + Lounge: Of all the restaurants in Santa Barbara, Blush Restaurant + Lounge at 630 State Street, is one of the best for Father’s Day celebrations. It is also one of the best bachelorette party locations, and makes the perfect site for weekend brunch, social dining, rehearsal dinners, and wedding receptions. Summer hours are Tuesday through Friday from 11:30 a.m. until close, and Saturday and Sunday from 10:00 a.m. until close. Visit the website at http://www.blushsb.com to learn more about thelounge bar. “Like” the Facebook page for regular updates on dining in Santa Barbara. Call (805)957-1300 for professional assistance with bachelorette parties at Blush.

History and the birth of the modern restaurant

Greece and Rome 

In Ancient Greece and Ancient Rome, thermopolia (singular thermopolium) were small restaurant-bars that offered food and drinks to customers. A typical thermopolium had little L-shaped counters in which large storage vessels were sunk, which would contain either hot or cold food. Their popularity was linked to the lack of kitchens in many dwellings and the ease with which people could purchase prepared foods. Furthermore, eating out was considered a very important aspect of socializing.

A Roman thermopolium in Pompeii

In Pompeii, 158 thermopolia with a service counter have been identified across the whole town area. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals.

The birth of the modern restaurant - Paris in the 18th century

The modern idea of a restaurant – as well as the term itself – appeared in Paris in the 18th century. For centuries Paris had taverns which served food at large common tables, but they were notoriously crowded, noisy, not very clean, and served food of dubious quality. In about 1765 a new kind of eating establishment, called a "Bouillon", was opened on rue des Poulies, near the Louvre, by a man named Boulanger. It had separate tables, a menu, and specialized in soups made with a base of meat and eggs, which were said to be restaurants or, in English "restoratives". Other similar bouillons soon opened around Paris. Thanks to Boulanger and his imitators, these soups moved from the category of remedy into the category of health food and ultimately into the category of ordinary food. Their existence was predicated on health, not gustatory, requirements.

The first luxury restaurant in Paris, called the Taverne Anglaise, was opened at the beginning of 1786, shortly before the French Revolution, by Antoine Beauvilliers, the former chef of the Count of Provence, at the Palais-Royal. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes. In June 1786 the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorizing restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer. A rival restaurant was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine. By the end of the century there were other luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the cafe des Chartres (still open, now the Grand Vefour).


Source: Wikipedia

Foodservice

The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.

Foodservice (US English) or catering industry (British English) defines those businesses, institutions, and companies responsible for any meal prepared outside the home.  This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.

Table service

Table service is food service served to the customer's table by waiters and waitresses, also known as "servers". Table service is common in most restaurants, while for some fast food restaurants counter service is the common form. For pubs and bars, counter service is the norm in the United Kingdom. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided, such as silver service.

Gueridon service 

Gueridon service is a form of food service provided by restaurants to their customers. This type of service encompasses preparing food (primarily salads, main dishes such as beef stroganoff, or desserts) in direct view of the guests, using a "gueridon". A gueridon typically consists of a trolley that is equipped to prepare, cook and serve food. There is a gas hob, chopping board, cutlery drawer, cold store (depending on the trolley type) and general working area.


Source: Wikipedia