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State and Fig's Menu Pays Homage To Its California Roots

By Pamela Sosnowski

State & Fig may be a slightly unusual name for a restaurant but as one of the owners explains, it perfectly pays tribute to the state it's located in, California. "We were inspired to create a concept of locally sourced cuisine from the great 'state' of California with seasonal preparation of the California Riviera which is represented by the 'fig'," she explains. "When we interviewed for our lease with the owner of the historic La Arcarda Plaza in downtown Santa Barbara, we knew we found the right location."

State & Fig is owned by Moran and her husband, Patrick Casey (who is also the Executive Chef). The husband and wife team have over 40 years of combined culinary and hospitality experience. Moran studied culinary arts and earned a B.S. in Food and Nutrition in Business. She worked for hotels in Arizona and Los Angeles and also gained experience working for a catering company before launching the restaurant. They purchased a space that formerly housed a deli in La Arcada in 2011, and spent nearly a year transforming it before officially opening State & Fig in 2012.

In keeping with the establishment's name, a few of the menu items include figs as one of the key ingredients. The fig burger, for example, is a customer favorite according to Moran. "It features a beef burger, bleu cheese, applewood smoked bacon, fig jam, caramelized onions and baby arugula," she says. "The saltiness of the bacon plays against the sweetness of the fig jam and the savory onions. It is a top seller and complimented by our house fries."

Other notable menu items include the fig and pig panini, the grain salad, the bello benny brunch plate, and braised short ribs. In addition to freshly prepared lunch and dinner appetizers, salads, sandwiches entrees and desserts, the restaurant serves a brunch seven days a week that includes bottomless mimosas as well as an assortment of breakfast plates and omelets. Virtually every ingredient used to create the dishes are locally grown or raised in California, and the restaurant changes the menu with each season.

The La Arcada shopping district of Santa Barbara was designed in 1926 and today houses several restaurants, shops, and art galleries, making it the perfect location for State & Fig, as locals and tourists alike often stop in for refreshment or for their famed Sunday brunch. The restaurant itself features a comfortable, casual, rustic atmosphere that reflects California's warm and sunny climate. Outdoor seating is available during good weather.

The restaurant can also accommodate small private parties, and offers local catering service of its menu and specialty items. For more information, visit

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