"Little Mountain skillfully uses the bounty that Santa Barbara County has to offer: fish and shellfish often caught the same day, seasonal produce from farms that Moya has developed relationships with, and a sommelier who adores wine so much that he bottles his own."
"One need only watch the bone-in pork chop prepared on the people-facing kitchen hearth to study how the coal-roasted apple and meat get melded. A side of Japan's sticky Koshihikari rice with sesame butter remains a must to accompany it."
"Moya makes all of Little Mountain's desserts: the café de olla Basque cheesecake will be marveled over."
Little Mountain, opened in late 2025 by chef Diego Mora, emphasizes local ingredients and seasonal dishes. The restaurant features a custom hearth, high ceilings, and a warm ambiance. Signature dishes include cultured butter with sourdough, fresh oysters, and unique combinations like shelling beans with strawberries. The bone-in pork chop is prepared on the hearth, complemented by Koshihikari rice. Desserts, crafted by Mora, include a notable Basque cheesecake. The restaurant's design includes a private dining room and a chic bar, attracting a diverse clientele.
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