Restaurant Design: Clark’s Oyster Bar Montecito by Lambert McGuire Design

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The story of Clark’s Oyster Bar began in 2012 inside an old gas station in Austin, Texas. Due to an overwhelming response, the restaurant’s footprint thoughtfully then expanded to Aspen, Houston, and now the latest outpost in Montecito.

The dining room enhances the nautical setting for the seafood-driven fare. Photos by Justin Cook.

The brainchild of the iconic hotel group MML Hospitality, Clark’s is a destination for seafood lovers as the menu features lobster rolls, oysters, a raw bar and more, so the beachy location was ideal. “When we are looking at locations for Clark’s, we are looking for places we have ties to and like to spend time,” says Larry McGuire, managing partner and cofounder of MML Hospitality. “Ultimately we want Clark’s to strike a balance between a neighborhood restaurant beloved by locals and a destination for travelers who know our brand of quality food and service. We love Montecito and Santa Barbara as a more laid-back alternative to the bigger California cities.”

After looking for the perfect location for years, with the help of Proper Hotels’ partner Brian De Lowe the team found a historic Spanish Colonial Revival structure that was exploding with charm. “We loved the funky and cozy building and immediately sought out architect Jeff Shelton to make sure we did something special that feels like a Clark’s but also quintessential Santa Barbara,” McGuire recalls.

The wood-clad bar features colorful tile inspired by travels to Portugal and Mexico and the Mediterranean. Photos by Justin Cook.

While each location features bespoke design details curated by Lambert McGuire Design, the direction of Clark’s Montecito follows closely to the other locations. Core details like the sturdy wood bar, colorful tile inspired by travels to Portugal and Mexico and the Mediterranean, painted wood wainscotting, leather booths and pops of mid-century details catch the eye. A signature detail is the 200-gallon rimless, live saltwater aquarium with a sustainable man-made reef rock nestled in the dining room. “We expanded the front patio and added a big side patio covered by our signature yellow striped awnings,” he says. “With the amazing weather in Montecito we leaned into more of an indoor-outdoor flow by adding gardens of native plants and built-in heating elements.”

The Santa Barbara Uni & Oysters Rockefeller is a signature dish. . Photos by Justin Cook.

California clearly has an appetite for the laid-back luxurious vibes found at Clark’s as MML Hospitality has more California locations in the works. “We are currently under construction of Clark’s in downtown Menlo Park,” McGuire remarks. “We’ve also just mobilized construction in Malibu, where Clark’s will be in the Marmol Radziner-designed Cross Creek Ranch development. The Malibu vibe will be more contemporary to fit the surroundings.” Stay tuned for more to come.