Nestled amidst the aebelskivers and the fudge in downtown Solvang, you’ll find The Gathering Table, where Team Let’s Go Eat recently gathered for a unique and exceptionally flavorful dinner.
Under the direction of chef/co-owner Budi Kazali, The Gathering Table at 1555 Mission Drive has assembled a top-flight kitchen brigade and an exceptional front-of-house crew to deliver an Asian/French fusion experience that’s genuinely non-pareil.
And it’s nice to see a local guy make good.
“I was born in Indonesia, and moved to California when I was 12,” Kazali told us. “I went to junior high and high school in Santa Barbara.”
On our first visit we were, as you might be now, expecting one large community table inside. You know, like the name of the place.
But that’s not the case; the indoor and outdoor dining areas are mainly comprised of two- and four-top tables, though there is a large table in a back room.
The décor is warm and inviting, and the patio offers a great place to enjoy a relaxed Santa Ynez Valley evening.
Regular readers will recall that for Team Let’s Go Eat, friendly host and wait staff weigh heavily in our opinion of a place. The Gathering Table does it just right (special shout-out to Mattie at the hostess desk).
For our first visit we tried the Hamachi Crudo, the Grilled Cabbage, Miso Cod and the Pan-Fried Noodles with Pork Belly.
“Cod is one of the best products that comes out of local waters,” Kazali told us, “and I love our preparation for it.”
Our vote: the Miso Cod was superb and literally melted in our mouths. We’ve waited a long time for an honest excuse to use that line.
And we’re still dreaming about the Pan-Fried Noodles, which rank among the best things we’ve ever eaten. More on that in a minute.
To get his career started, Kazali attended the San Francisco-based California Culinary Academy after college, and then worked at a series of restaurants in the Bay Area, before moving to Boston.
The Gathering Table chef and co-owner Budi Kazali likes to step out of the kitchen to connect with guests, sharing the story and inspiration behind his Asian-French fusion cuisine. Credit: Rob Raede / Noozhawk photo 
Citrus Soy Marinated Salmon with cashew rice, roasted beets and chile coriander dressing. Credit: The Gathering Table photo 
Try the New Style Hamachi with soy-yuzu vinaigrette, avocado and shiitake. Credit: Rob Raede / Noozhawk photo 
Pastry chef Alicia Valencia always has something cooking at The Gathering Table. Credit: Rob Raede / Noozhawk photo 
The Gathering Table’s Miso Black Cod with spinach and sesame dressing melts in your mouth. “Cod is one of the best products that comes out of local waters, and I love our preparation for it,” chef and co-owner Budi Kazali says. Credit: The Gathering Table photo 
Pan-Fried Noodles with pork belly, bok choy, farmer eggs, shiitake and scallions at The Gathering Table. Credit: The Gathering Table photo 
The Gathering Table chef and co-owner Budi Kazali brings his Indonesian roots and French culinary training together at The Gathering Table in Solvang. “I love the French/Asian fusion concept, because I’m not strictly confined to any one cuisine,” he says. Credit: Rob Raede / Noozhawk photo 
Santa Barbara Sea Urchin with sushi rice, marinated ikura and shiso leaf. Credit: The Gathering Table photo
“I helped open Blue Ginger in Boston,” Kazali said, “and worked there for three years as chef de cuisine.”
“Blue Ginger,” Kazali shared, “is where I not only honed my Asian/French fusion cooking, it’s where I learned to manage and run a restaurant effectively.”
After a few years, he and his then-wife moved back to California for her work. When they had their first child, “We wanted to settle down in a small town,” Kazali said.
“My parents are in the hotel business in Santa Barbara, had heard that the Ballard Inn was for sale,” Kazali told us. “We looked at it as a great opportunity to have a hotel plus a 45-seat restaurant.”
Ballard-ho.
They loved the small town feel.
“All my kids went to Ballard School,” Kazali recalled.
After 18 years, they sold the Ballard Inn and Kazali took some time off to travel, and do a bit of catering.
Along the way though, he had met his current business partner, Doug Cavanaugh, founder of the Ruby’s Diner chain, and together they opened The Gathering Table in the late summer of 2024.
“I love the French/Asian fusion concept, because I’m not strictly confined to any one cuisine,” Kazali said.
“My cooking school background is French, but it was located in San Francisco with a huge Chinatown and lots of Asian ingredients. Plus, I’m from Indonesia.”
Looking at the current menu, the Asian influence is pretty obvious, while the French part seems to play more of a supportive role.
“It depends on the season,” Kazali explained. “In the winter we’ll do more confit dishes, ratatouille, lamb, things like that.”
The Pan-Fried Noodles mentioned above are pretty much all Asian.
“They’re a mix of Chinese and Indonesian spices and flavors,” Kazali said. “They were on the old Ballard Inn menu, and customers requested it here.”
He sources his ingredients from some of Santa Barbara County’s finest, including Sea Stephanie Fish and Santa Barbara Fish Market, plus many local farmers.
“We like to spread the wealth,” Kazali added with a smile.
Kazali makes it a practice to come out of the kitchen to greet all the guests.
“I love talking to the customers, see how things are going, get feedback,” he noted.
What’s the best way to enjoy all that’s on offer at The Gathering Table?
Kazali described it like this: “Have a cocktail to start; that excites your palette. Then pair the Hamachi crudo with some sake. Maybe then a little Chenin blanc with your Caesar salad and/or Miso Cod main dish, or a cabernet with the Pan-Fried Noodles.”
And you might want to pair all that with a hotel reservation nearby. Just saying.
Locals Only
If you happen to be there on a quiet night, you might talk Kazali into making you an omakase-style Chef’s Sampler Plate.
“That gets me in trouble,” Kazali said with a laugh, “I have too much fun doing it.”
A chef who’s having fun making amazing food in a comfortable restaurant with superb service?
Welcome to heaven. And try the noodles.
When You Go
The Gathering Table, at 1555 Mission Drive in Solvang, is open for dinner from 5 to 9 p.m. Sunday through Thursday and 5 to 9:30 p.m. Friday and Saturday. Brunch is served 8 a.m. to 2 p.m. Friday through Sunday.
Reservations are encouraged at 805.259.1101.
