Overview

Nestled on the quaint and tourist-friendly Mission Drive in Solvang, Coast Range enters the scene with all the makings of a culinary hit: a trio of seasoned chefs, a world-class sommelier, and a rustic-chic interior that screams California cool. The concept is clear: upscale steak and seafood served in an unpretentious setting. And to its credit, there are moments when the restaurant shines, particularly during the more casual lunch service.

However, for all its promise, the dinner experience we had lacked the finesse you’d expect from a team with this level of industry cred. With a Google rating of 4.0 stars across nearly 400 reviews and a respectable 4-star rating, Coast Range has plenty of fans. But our visit revealed a venue that’s still trying to reconcile its glossy aspirations with the reality of execution.

About the Chefs

It’s hard not to be impressed by the culinary lineup behind Coast Range. This isn’t just a group of restaurant partners; it’s a reunion of friends and heavyweights from the L.A. food scene.

Anthony Carron, once the executive chef for Michael Mina, is best known for launching 800 Degrees and Top Round. Steven Fretz, also a Top Round alum, honed his chops at Church Key and under industry titans like Curtis Stone. Then there’s Lincoln Carson, a pastry wizard and 2020 James Beard Award finalist whose previous restaurant, Bon Temps, earned the “best new” badge from Los Angeles Magazine. He’s also behind the stylish brasserie Mes Amis in Hollywood.

Topping it off, Coast Range’s wine list is curated by Rajat Parr—yes, the Rajat Parr—James Beard winner, sommelier, winemaker, and author. He’s injected a refined sensibility into the beverage program, focusing on California and international wines with a distinct sense of place.

With this caliber of talent, expectations were understandably sky-high.

Ambiance

The vibe at Coast Range walks the line between casual and curated. Think reclaimed wood, mixed textures, and a “shabby chic meets rustic ranch house” aesthetic. It feels like someone crossed a Solvang farmhouse with a West Hollywood wine bar and threw in some vintage accents for good measure.

At lunch, the place has a relaxed, lively feel. Diners pop in for a bite and a beer; conversations float through the open space with the comforting murmur of plates being cleared and drinks being poured. The bar area is particularly inviting, and it was here that our culinary hopes began to rise.

Dinner, unfortunately, tells a different story. Our table was located by a back door that apparently moonlights as a revolving portal. People constantly shuffled in and out, letting cold air sweep in and dampen what should have been a cozy meal. It was hard to feel settled or enjoy the food when you’re constantly bracing for a gust of wind.

There’s an air of charm here, for sure, but the details—especially in seating and comfort—need tightening.

Corkage Fee

Coast Range charges a $25 corkage fee per bottle. That’s a pretty standard rate, especially for a restaurant with a curated wine list by someone like Rajat Parr. However, it’s unclear if there’s a limit on the number of bottles you can bring. If you’re planning to tote along more than one, a quick phone call might save you some trouble or extra fees.

Given Parr’s influence, though, it might be worth leaving your bottle at home and exploring what the restaurant has to offer. We paired our meal with the 2017 Matthiasson Cabernet Sauvignon, and as expected, it was excellent.

The Food

Let’s talk eats. Our visit spanned both lunch and dinner, and it’s fair to say the two felt like visits to different restaurants.

Lunch:
This was the highlight. We dined at the bar and sampled the fish and chips and pastrami sandwich, both of which were knockouts. The fish was golden and flaky, nestled atop thick-cut fries that still managed to retain a crunch. The pastrami sandwich? Smoky, juicy, perfectly piled on a brioche bun. It was the kind of lunch that makes you think, “We’re coming back for dinner.”

Dinner:
Well… about that.

• Artichoke – Easily the best dish of the evening. It was beautifully grilled and seasoned, hitting all the right smoky-salty notes. A standout.
  
• French Onion Soup – Solid. The broth was rich, and the crouton had the right amount of cheese melt, but it lacked the depth that makes this comfort dish sing.
  
• 7oz Creekstone Filet – Nicely cooked and seasoned, though nothing about it really set it apart from a competent steakhouse elsewhere.
  
• Baked Idaho Potato – Served classic-style with sour cream and chives. Good, not memorable.
  
• Rigatoni Pasta – This was a miss. The sauce lacked cohesion, and the pasta had an almost gummy texture. It felt like it had sat under heat lamps too long, or maybe was over-reduced. Either way, it didn’t live up to its promise.
  

Service-wise, we were in good hands with Yesi, who brought warmth and friendliness to the evening, even as the kitchen wavered. She offered thoughtful recommendations and helped make the best of an otherwise lukewarm dinner.

Conclusion

Coast Range is a restaurant with a strong résumé and undeniable potential, but one that might be in a bit of an identity crisis. It wants to be casual and upscale, rustic and refined, all at once. While that duality can work, the restaurant currently feels like it’s trying to do too much and not excelling at any one thing during dinner service.

Lunch here? Worth a detour. It’s where the kitchen seems relaxed and confident, serving up bar bites that hit all the right notes. The fish and chips and pastrami sandwich? Legit.

Dinner, on the other hand, felt like a letdown. The menu reads like a greatest hits album, but the performance just didn’t match. Combined with a drafty seat by the back door and a general sense of wear around the edges, it felt like Coast Range might be coasting a bit too much.

We wanted to love this place—heck, with that chef lineup and the Rajat Parr wine list, we were ready to make it a regular stop. But in the end, it’s a restaurant best experienced during the day, when expectations are lower, flavors are brighter, and the vibe is just right.

Would we go back? For lunch and a glass of wine, absolutely. But for a special dinner? Not so fast. Coast Range has the bones of something great, but it’s going to need a little more polish—and maybe fewer cold drafts—before it earns a place among Solvang’s must-visit sites.