Stonehouse occupies a 19th-century building that once served as a working citrus packing house on the San Ysidro Ranch estate, tucked between the Santa Ynez Mountains and the Pacific. The property spreads across several distinct spaces: an indoor dining room anchored by a wood-burning fireplace, an ocean-view veranda strung with twinkle lights, a Prohibition-inspired speakeasy with live music, and a run of private dining rooms for smaller gatherings.
Executive Chef Matt Johnson, a Santa Barbara native, has been part of San Ysidro Ranch for nearly two decades and has led Stonehouse's kitchen since 2008. His menus draw directly from the ranch's own organic garden and heritage citrus groves, steps from the kitchen door, with dishes shaped by what's harvested on site that day.
Beneath the restaurant sits a temperature-controlled wine cellar holding roughly 16,000 bottles across 3,500 labels and 70 regions worldwide, a collection built up over years and central to the Stonehouse experience.
The Michelin Guide has selected Stonehouse in its Santa Barbara guide every year from 2024 through 2026.
Executive Chef Matt Johnson, a Santa Barbara native, has been part of San Ysidro Ranch for nearly two decades and has led Stonehouse's kitchen since 2008. His menus draw directly from the ranch's own organic garden and heritage citrus groves, steps from the kitchen door, with dishes shaped by what's harvested on site that day.
Beneath the restaurant sits a temperature-controlled wine cellar holding roughly 16,000 bottles across 3,500 labels and 70 regions worldwide, a collection built up over years and central to the Stonehouse experience.
The Michelin Guide has selected Stonehouse in its Santa Barbara guide every year from 2024 through 2026.