I recently had the pleasure of dining at Caruso’s, the restaurant located within billionaire Rick Caruso’s five-star resort, Rosewood Miramar Beach in Montecito, California. This Michelin-starred establishment, helmed by chef Massimo Falsini, presents a splendid integration of Italian culinary traditions with fresh Californian ingredients.
With the visceral ambiance of crashing waves and a gentle sea breeze, the restaurant offers a unique dining experience where every detail reflects luxury. It previously earned a Michelin star along with a Green Star, recognizing its commitment to sustainability, all within just a few years of opening.
Upon my arrival, I was enchanted by the open-air design that showcased elegant navy leather booths and pristine white chairs adorned with gold accents. The service was impeccable from the moment I sat down; the staff seamlessly executed their roles, creating a refined atmosphere that felt welcoming yet extravagant.
As I delved into the menu, I opted for the $175 four-course dinner, exploring several of the chef’s creations that exemplified his passion for both local ingredients and an extraordinary dining experience. The courses included a diverse array of amuse-bouches, starting with a delightful mini cone filled with king crab. It paved the way for a remarkable Baja Kanpachi crudo, carefully plated and served with tangerines and a refreshing salad.
One standout dish was the honeynut squash vellutata soup, an aesthetic triumph that captured the essence of autumn flavors through its velvety texture and crunchy hazelnut accents. The richness of the seasonal ingredients was palpable in every spoonful.
Continuing the seafood journey, I tasted the Santa Barbara spiny lobster girasoli, which was not only visually stunning but also celebrated local fisheries, adhering to Falsini’s commitment to sourcing all proteins from nearby waters. The butter-poached lobster melted in my mouth, beautifully complemented by delicate apple shavings on a whimsical plate design.
The Channel Island halibut was a highlight of the evening, boasting a depth of flavor that lingered long after the meal concluded. Each bite was a testament to Falsini’s philosophy of discovery through culinary creation.
To round off the illustrious meal, I indulged in the budino dessert, created with Rick Caruso’s favorite whiskey. This decadent offering, rich with chocolate and splendid vanilla gelato, reflected both luxury and comfort, wrapping up the dining experience on an exquisite note.
Given the exceptional quality of both the dishes and the entire dining atmosphere, I wouldn’t be surprised if Caruso’s earns a second Michelin star soon. Chef Falsini’s dedication to his craft and guest satisfaction is evident in every aspect of the experience, solidifying the restaurant’s place as a culinary jewel in Montecito.
For more on Caruso’s and its offerings, visit Rosewood Miramar Beach and explore additional details about its dining experience.