An Interview with Co-Owner Richard Yates
In a town known for its beauty, culture, and community spirit, Opal Restaurant and Bar has earned its place as one of Santa Barbara’s most beloved dining institutions. Nestled in the upper State Street corridor, Opal has been a warm, welcoming presence for locals and visitors alike for more than two decades—offering a creative, globally inspired take on California cuisine that consistently delights.
At the helm of this culinary gem are co-owners Richard Yates and Tina Takaya, whose partnership has shaped Opal into what it is today: a restaurant where every dish tells a story, every ingredient is thoughtfully sourced, and every guest is treated like family. I had the pleasure of sitting down with Richard to learn more about the stories behind the menu, their signature style, and what continues to make Opal a standout in the ever-evolving Santa Barbara food scene.
The Dish That Started It All
When asked what keeps guests coming back, Richard smiles. “One of our most loved dishes is our Shredded Phyllo-Wrapped Tiger Prawns with a coconut curry dipping sauce,” he says. “It has a beautiful origin story.”
That origin goes back to a festive evening at the Music Academy of the West, where the dish was first created by Tina Takaya and then-chef Felipe Barajas for Julia Child’s 90th birthday celebration. It was a smashing success…