Bibi Ji, a combination restaurant and bottle shop, is a partnership between Rajat Parr, one of the country’s best-known sommeliers, and Australian-born chef Jessi Singh. It has quickly joined the list of Santa Barbara’s most intriguing culinary destinations. Singh’s menu is joyously, fiendishly eclectic, anchored by Indian street-food snacks and “unauthentic” dishes that take advantage of Santa Barbara’s abundant seafood offerings, like uni-smothered biryani rice and tandoor-cooked spot prawns. Parr’s wine list is short but wide-ranging, focused on crunchy, gluggable wines, most of them local or French, though, for chef, he carries a compelling selection of Australian wines, like Blind Corner’s 2017 Margaret River Semillon–Sauvignon Blanc. All of the wines are available for takeout, or you can uncork anything on the shelf with your meal for an additional $20.
This review appears in the print edition of the June 2018 issue. Like what you just read? Subscribe now.
This story appears in the print issue of June 2018.
Like what you read? Subscribe today.