Zaffiro: Italian Stylin'

By Lisa Snider, findingojai@aol.com

It wasn’t that long ago that Pascucci at Camino Real Marketplace in Goleta quietly changed its name. Wanting to reflect new organizational changes, it was named Zaffiro, Italian for “sapphire.” And although the menu is slowly evolving, it’s still the same delicious, inspired Italian cuisine customers have grown to love.

Zaffiro has quickly built up a loyal clientele: a mix of UCSB faculty and students, local business park employees, and shoppers making their way
across the parking lot from Home Depot, Costco or any of the other retailers flanking the restaurant’s desirable marketplace location. “There’s a customer who comes in everyday and has spaghetti with marinara sauce for lunch. He said it’s the only thing that comes close to his Italian mother’s sauce,” says Jeremy Bodenhamer, Zaffiro’s General Manager.

Chef Amy McNelis quickly chimes in, noting that a great marinara sauce has no need for secret ingredients. It’s just tomatoes, garlic and basil that have been slowly simmered. “It’s so much better because of its simplicity.”

Jeremy and Chef Amy make a great team and both hail from backgrounds highlighting a strong work ethic and restaurant entrepreneurship at an early age. Jeremy started a construction clean-up business when he was just 12-years-old and then went to work at Starbucks at age 15. While attending Westmont College in Montecito, he worked at the Four Seasons Biltmore and after college managed the Willard Room at the Intercontinental in Washington D.C. Chef Amy worked at a fine dining restaurant in high school, then went on to get her degree from New York’s prestigious Culinary Institute of America and later taught at the California School of Culinary Arts Le Cordon Bleu. Both are in their late 20’s and have the energy, stamina and savvy required to run a successful and popular 400-seat operation.

Upon entering Zaffiro, diners are instantly taken by the décor. Open ceilings with exposed beams and duct work all painted matte black; arches accented with gold leafing; an open kitchen framed in brick; luxurious booths upholstered with a burgundy brocade fabric; faux-finished pale umber walls; and mini chandeliers. They all give a feel of richness and warmth, which Jeremy describes as “old world elegance.” Though the restaurant can seat up to 400, the space is broken up with al fresco patio dining, lounge seating and archways leading to areas that can be sectioned off with burgundy velvet drapes to offer privacy for special-occasion banquets of up to 100 guests.

Regulars will tell you Zaffiro is especially popular during its happy hour, which many will be quick to argue is the best in town. Their lively bar scene offers half-priced appetizers, dinner specials and wines, and incredible cocktail specials Monday through Friday from 2pm to 6pm. And on Mondays from 5pm to 9pm in the lounge, a spaghetti dinner with salad and garlic bread is an incredible value at just $3.95 per person. (Editor’s note: this is not a misprint, it really is $3.95.) With prices like these, one has to wonder how they do it.

With a wink and a nod, Jeremy answers, “Volume!” And he’s not kidding. On a recent Friday at lunchtime, Zaffiro was bustling with shoppers and local employees out for lunch. And on Valentine’s Day, every seat was filled and Jeremy had a staff of 40 on the floor to make sure diners were given the royal treatment.

With this kind of volume, Chef Amy has her work cut out for her, but her secret to success is as simple as her marinara sauce: “Training and organizing and teaching everyone how to work with each other on the line.” And Jeremy adds, “Having her here makes all the difference.”

Zaffiro is also taking their concepts off-site through their catering operation. “We can handle any budget, anytime, anywhere,” Jeremy promises. By partnering with the owner’s already successful catering operation in Montecito, Two Peas in a Pod, Zaffiro is able to meet the demands of a diverse clientele even well away from the Goleta restaurant.

Wine is, of course, playing a bigger role in Zaffiro’s business. With an even mix of Central Coast offerings and authentic Italian wines, values abound with per-bottle pricing starting at just $19. And the prices are even better during happy hour, when, for example, one can sip a Sunstone Syrah (a wonderfully rich, full-bodied red from Santa Ynez) for just $3.50 per glass. Jeremy recognizes the many opportunities in pleasing the palates of an increasingly discerning clientele. “We are going toward higher-end Italian and local wines.”

Prices and efficiencies aside, the food here is absolutely wonderful and that’s really what keeps customers coming. In addition to traditional Italian pasta dishes, the standouts are:

Ahi Salento Salad – Grilled ahi tuna, done medium rare over arugula and mixed greens with lemon-herb vinaigrette, tomato, cucumber and
kalamata olives. $13.95.

Citrus Salmon (a house favorite) – Seared salmon fi let with citrus-white wine sauce, served over wilted arugula and a side of garlic mashed potatoes. $15.95.

NY Strip Deluxe – Grilled New York steak topped with melted gorgonzola cheese and thyme demi-glace sauce served with grilled asparagus and
garlic mashed potatoes. $19.95.

Pizza Formaggio – Crispy crust brushed with garlic butter and topped with mozzarella, smoked mozzarella, goat cheese and mascarpone, adorned with fresh basil. $10.95.

Whether you are looking for a romantic dinner for two or a lively happy hour after work, Zaffiro covers all the bases with ease and a classic Italian flair.

Lisa Snider is an Ojai resident and local freelance writer. Her other columns are featured on her website, www.findingojai.com.