BETTINA

Santa Barbara, CA
Photography: Trevor Tondro

Following the success of their mobile pizza catering concept, Autostrada, the chefs, Brendan Smith and Rachel Greenspan wanted to create Bettina, a brick and mortar restaurant that reflects their mission to build community through hospitality. Smith and Greenspan honed their skills with some of New York’s top restaurants. Smith led the influential bread program at Roberta’s Pizza and Greenspan made her name selling artisanal ingredients to clients like Eleven Madison Park and Per Se. At Bettina, they combine a New Yorker’s attention to detail with California warmth to create an atmosphere that is refined and attentive but retains a mom-and-pop soul. 

The 2000 square foot restaurant has 14 tables, 9 bar seats and 5 counter seats looking on to an open kitchen. Bestor Architecture designed a space that mixes warm elements, including saddle leather banquets, signature green slatted wood, and Santa Barbara-based Raoul textiles, to evoke the rollicking conviviality of a mid-century seaside resort. Earnest and inviting, the interior is intentionally open to the kitchen and bar, carving out spaces for families, couples, and friends out for the evening. 

The biggest design challenge was how to integrate an efficient cook-line with a large wood-burning oven. The chef team requested an integrated oven so they could use a continuous tile façade and counter for cooking and finishing. Our design team created a unique fully integrated work zone in the kitchen to meet the chef’s specific style of cooking.