Enjoy a tasty goodbye to 2015 and a festive start to 2016 as we offer a special menu on New Year’s Eve. The evening continues with complimentary dancing starting at 8 p.m. followed by a champagne toast at midnight (as well as at 9 p.m. for early birds), with a cash bar upstairs in our spacious Graciosa Hall. Space is limited, so make your reservation today! We look forward to celebrating with you.
For all who served our country and protected our freedoms, The Far Western Tavern would like to show our appreciation!
So bring a friend and receive a free meal at the Far Western Tavern on Veterans Day, November 11.
Indeed, when one or more of your party is a veteran or active military, just buy one entree and enjoy another of equal or lesser value on the house.
It’s our way of saying, “Thank you for your service.”
Let us help you personalize a menu for your event – large or small. Our culinary versatility and catering expertise ensure a meal to remember.
Private dining available for groups of all sizes. Whether you are looking for a sit-down dinner or a large party, we can make your holiday celebration special. Our planning team works with you to make each event unique and memorable.
Don’t wait too long – – Popular dates fill quickly!
We invite you to call us at (805) 937-2211 to discuss possibilities for your event.
A note to our friends and customers:
Our dear Rosalie, mother, grandmother and great grandmother, wife of our beloved Clarence and co-founder of the Far Western Tavern, passed away peacefully on Friday at the age of 95. We will miss her greatly, but will forever remember a life richly lived. The Far Western Tavern will be closed during the day on Friday, April 24 until 6:30 p.m., in honor of Rosalie and to allow staff to attend services. We will reopen at 6:30 p.m. on Friday for dinner service. We appreciate your understanding.
We are excited to share that the Far Western Tavern has earned the prestigious 2014 Award of Excellence from the Wine Spectator magazine, an honor reserved for select restaurants with exemplary wine lists.
“We are thrilled to bring the Wine Spectator’s Award of Excellence to the Santa Maria Valley,” says Benjamin Chanler-Laurin, our general manager and sommelier. “We have invested considerable thought, effort and expense into developing our wine list, which makes this recognition all the more gratifying.”
According to the Wine Spectator, the award is given to restaurants “whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers.”
Benjamin says that the Far Western Tavern was determined to take its wine list to the next level, with active input and support from restaurant co-owners. “Some of the family members are vintners and wine collectors themselves,” he says. “They understood the significance of creating a standout wine list.”
Consequently, in mid 2013, Benjamin began implementing a refreshed vision for the wine list, simultaneously deepening the focus on local Central Coast wines while adding a broader selection of global wines. All of the wines are stored in the restaurant’s multi-level cellar, which houses more than 2,500 bottles with controls for temperature and humidity.
“We really started to emphasize Chardonnay, Pinot Noir and Rhône varietals—wines that excel in the Santa Maria Valley and across the Central Coast,” he says. “At the same time, we wanted to offer examples of these same varietals from regions such as Burgundy and the Rhône Valley, to provide context and offer our local winemakers some international flavors to enjoy. And most important, we wanted to offer a diverse selection of affordable wines that paired well with our menu, including Cabernet Sauvignon and other varietals.
Last January, Benjamin submitted the wine list to the Wine Spectator for Award of Excellence consideration. The submission process included providing details on the restaurant’s wine inventory, wine storage conditions, and wine list philosophy.
“There is no template for earning the award, and we weren’t chasing any specific criteria,” he says. “We simply wanted to create an exemplary list that fit our food and showcased our region.”