What is Convivo restaurant and bar?
In 2016, Larry created Convivo Restaurant and Bar in the Santa Barbara Inn. The novel "Nomad Italian" restaurant was featured in the New York Times' 52 Places to Visit in 2019. In addition to serving breakfast, lunch and dinner 7 days a week, Convivo also provides catering and room service for the AAA Four Diamond hotel.
What is it like to cook at Convivo?
McNee describes the cooking at Convivo as ‘nomad Italian’, sourcing inspiration from around the globe, melding other cultures’ cooking with coastal Italian cuisine. The menu is subject to the seasonality and the hyper local availability of ingredients from Santa Barbara County. Simple ingredients shine in the hands of Chef McNee.
Who is Convivo's chef?
Michael Bauer, food critic to the San Francisco Chronicle writes of Chef McNee, "you can practically taste the chef's passion in each and every bite.” Peter McNee moved his family to Santa Barbara in 2016, launching Convivo with business partner Larry Mindel.
Where is the Convivo restaurant?
In 2016, Larry created Convivo Restaurant and Bar in the Santa Barbara Inn. The novel "Nomad Italian" restaurant was featured in the New York Times' 52 Places to Visit in 2019. In addition to serving breakfast, lunch and dinner 7 days a week, Convivo also provides catering and room service for the AAA Four Diamond hotel.
Where did Chef McNee work?
He worked at Ristorante Campagnola in Salo, Italy and for Alain Ducasse trained and Tuscan born Chef Matteo Temperini at Hotel Bel Soggiorno in San Gimignano,Italy. While Chef McNee was living with his host families, cooking and traveling throughout the country, he fell in love with Italian food and culture.
When did Chef McNee win the Cochon 555?
In 2009 Chef McNee took top honors at San Francisco’s Cochon 555 competition. At Poggio, he earned multiple 3-star reviews from the San Francisco Chronicle and placement within the coveted “Top 100 Restaurants in the Bay Area” rankings every year since 2008.
Pasta
Bucatini pasta, pancetta, fresh basil, and diced onions in our spicy cherry tomato marinara sauce .
Pasta Cotto
Battered and baked eggplant in our cherry tomato marinara sauce with side of spaghetti .
Pollo
Chicken breast seasoned and pan seared with olive oil and a wild mushroom Marsala wine sauce .
Carne
Veal scallopini topped with imported prosciutto in sherry Marsala wine sauce .
Tesori del Mare
Seafood stew consisting of clams, mussels, scallops, shrimp, and fish served with roasted Italian Bread .
