Following the tragic mud slides in Montecito, Frankland’s was rebuilt on the Montecito Inn property, and had its 2nd opening on April 6. Guests attending the opening were delighted with the authentic recipes and inviting atmosphere. Montecito Inn’s Copus Brothers were on hand for the opening and shared their enthusiasm on working with the Scratch group.
Scratch|Restaurants, the creative restaurant group known for its multiple restaurants in Encino (Scratch|Bar, Sushi|Bar, Woodley Proper), once again combines the crackerjack talents of chef-owners Phillip Frankland Lee and Margarita Kallas-Lee for their first hotel venture outside of Los Angeles. Starting with Frankland’s Crab & Co., the group plans to open four concepts at the historic Montecito Inn. Capturing fond early memories of jaunts to the Santa Barbara coast and weekend drives down Pacific Coast Highway, Lee reminisces through the nostalgia of lobster rolls, peel-and-eat shrimp, clam chowder, and good times with loved ones—arriving at the modern-day, casual seafood shack that is Frankland’s Crab & Co.

Delicious Fresh Crab

The whole crab was sensational, and the menu highlights Santa Barbara’s freshest catches like local ridgeback shrimp, wild-caught crab, clams and oysters, served raw, steamed, fried, or whipped with butter and other accoutrements in house-baked brioche sandwiches. Standout Fish & Chips are comprised of a flavorful filet of wild-caught branzino battered in Scrimshaw brew, while Chowda features an intense stock made from a variety of shellfish, teeming with jewels like house-cured bacon, crab, lobster and prawn. Riffs on other classics include freshly-shucked Fried Local Oysters & Clams and a Mary’s Fried Chicken Roll topped with a tangy giardinera. Upgraded sides like a corn on the cob is brushed with lobster butter, a freshly churned butter drawn and steeped with lobster shells. Beachcomber and Wine Tasting picnic baskets make for an easy grab-and-go option for beachside feasting and snacking at nearby wineries.

Montecito Inn Hotel Group

For dessert, Margarita’s Homemade Iced Cream Sandwich rotates through flavors such as Peruvian dark chocolate chip cookies surrounding Madagascar vanilla bean ice cream and Latvian-style sgushenka. To drink, homemade root beer on draft, fresh lemonade, and iced tea are given the option to be spiked with mini bottles of premium gin, vodka, tequila and other spirits. A house keg on display allows for easy pints and pitchers of rotating local beers, while a selection of individual wine cans showcase favorites from the region.

Chef Phillip Frankland Lee

Entering the sunny, windowed storefront perched at the main drive of the Montecito Inn, diners are greeted by an ordering counter and wall-sized menu. A smattering of wooden tables and stools fill the counter-lined interior, anchored by distressed concrete and cheery Crab & Co. sign lit with exposed bulbs. Pops of red catch the eye throughout the room, complemented by swaths of cheeky green AstroTurf.

Pastry & Dessert Chef Magarita Lee

From the best catches of the region at Frankland’s Crab & Co. (opening April 6) to composed ice cream cones and sweets at Margarita’s Snacks (late summer), The Monarch’s wood-hearth ode to the Central Coast (late summer) to artful fine dining at the world-class Silver Bough (winter 2018), Scratch|Restaurants aims to present a dynamic range of dining options for locals and visitors to Santa Barbara at the Montecito Inn.
Frankland’s Crab & Co., located at the Montecito Inn on Coast Village Road, is open daily from 11am to 10pm, no reservations needed. For takeout orders or more information, visit
By Bonnie Carroll