Bar Lou Brings French-Mediterranean Fare to CVR

Restaurateur Warner Ebbink and Chef Brandon Boudet didn’t plan on opening another restaurant. As it happened, the pair was focused on a hotel project in Ojai when the opportunity presented itself. But when the coveted building on the corner of Coast Village and Middle Road became available, they knew they had to have it. Even Ebbink’s wife recognized the once-in-a-lifetime opportunity. “You should take it,” she told him. “Because I don’t want to hear about it for the rest of our lives.” 

Ebbink and Boudet did take the space, and things moved quickly. “It’s not so much that we chose the location,” mused Ebbink. “It’s more like the location chose us.” Over four months, they transformed the space at 1198 Coast Village Road into Bar Lou, a French and Mediterranean-style restaurant. 

While you might know Boudet and Ebbink for their Italian restaurants, Little Dom’s Seafood in Carpinteria and Little Dom’s in Los Feliz, they sought a change of pace. Boudet said the idea of taking on a restaurant concept that strayed from Italian cuisine “was reinvigorating!” Ebbink felt the same way. He didn’t think Montecito “needed another Italian restaurant.” 

Their new restaurant space was previously home to Oliver’s Montecito, a vegan joint that, after almost seven years of operation, closed in April 2023. Ebbink remembers dining at Oliver’s; he and his wife would discuss the beauty and versatility of the space with its indoor/outdoor design. 

The existing structure provided the perfect canvas for their vision, enabling them to craft a unique dining experience. The pair worked with interior design group Mahte Design to perfect the space. After its transformation into Bar Lou, you would never guess another restaurant had been there before. They added booths and packed the indoor dining area with more tables and chairs to increase the capacity and make the space more intimate. “I wanted it to feel really warm,” said Ebbink. “I wanted it to feel like a hug.” 

Ebbink noted that the building’s exterior “feels like a house from the outside.” Wanting to lean into the building’s homey feel, they made the inside space just as inviting. Although the restaurant’s interior doesn’t exactly resemble the inside of a home, it is undoubtedly homey. Upon entering the indoor dining space, you’re greeted by a warm and inviting outdoor patio. The main dining area boasts a charming ambiance, with tables and chairs scattered throughout the space. A stained-glass window divides the room. Inviting brown leather booths topped with sleek red marble slabs line the back wall. 

One Friday night, shortly after opening, I dined at Bar Lou with friends and family. Boudet and Ebbink are at the restaurant every night, with Boudet creating in the kitchen and Ebbink greeting guests. “I like touching the tables,” Ebbink shared. “I like meeting all the guests.” It’s easy to pick him out from the crowd – he’s the one gliding from table to table, chatting with diners and occasionally taking a break to watch the proceedings, unassumingly, from a discreet corner. 

Upon ordering our food, the waiter told us the dishes were shared style (sometimes known as “family style”). On Boudet’s choice to do shareable dishes, he said he’s “a big believer” in shared food and that it “creates a much more enjoyable atmosphere for our guests.”

We ordered French Fries, Crab Cakes with Creole Remoulade, and Chicken Gyro. For our main dishes, we tried the Halibut Almondine and the Santa Barbara Sea Urchin Spaghetti. For dessert, we ordered the Apple Fritters. Like others on the menu, this sweet treat is the work of pastry chef Ann Kirk, who also serves at Ebbink and Boudet’s other establishments. While we didn’t order the Steak au Poivre and Frites, which I regret, it’s definitely the fan favorite. Ebbink says that they sell almost 40 of them a night. “It’s bananas.” 

Recognizing that Oliver’s had retained loyal customers over the years, Warner and Ebbink also wanted to offer vegan menu options at Bar Lou, such as the Smashed Chickpea Toast on Charcoal Sourdough and the Fried Zucchini Blossoms with Anchoïade sauce.

Quality is paramount to Boudet and Ebbink, so they source ingredients locally whenever possible. “For us at all the restaurants, it’s about using the best quality ingredients we can put on that plate,” says Ebbink. Their attention to detail and quality is certainly not lost on me as I taste the buttery halibut and the crispy crab cakes.

While just opening, they’re already looking to expand their hours. In the new year, they plan to offer lunch seven days a week and weekend brunch. The menu will include classic French-inspired sandwiches and salads, such as a Niçoise Salad and a Jamón Baguette with Bordier Butter. For brunch, diners can expect a French Omelet, Spanish French Toast, Kuku Sabzi, and French Cruller. They are also planning to offer a traditional New Orleans lunch on Fridays. 

Ebbink and Chef Boudet want Bar Lou to be a gathering spot for all purposes. Whether you’re looking for a place you can go for a special occasion or a casual night out, they hope Bar Lou comes to mind. “I want this place to be an easy, accessible place for everyone in the community,” shared Ebbink.