At Rascals, everything starts at the farmers market.
I’ve been vegan for over 20 years, and the way I cook has always been shaped by that — not just in what we serve, but in how we think about our impact.

We’re incredibly lucky to live in Santa Barbara, where so much of what we cook comes from just a few miles away. The soil here, the climate, and the people who work the land all shape our menu in ways you can actually taste. Being this close to our ingredients keeps us grounded in the seasons and connected to where our food really comes from.

That’s why we build our menu around seasonal produce and work closely with local farmers like Earthtrine Farms, Givens Farm, Milliken Family Farms, and Frecker Farms — people who share the same respect for the land and the food it gives us.

Sustainability, for us, lives in the everyday choices. In our kitchen and our space, we do our best to recycle, minimize waste, and use as little plastic as possible — always trying to do better, one step at a time.

— Chef Dalan