An interview with Manager Caroline Sommers & Chef Bane Milic
The Concierge Edit: October 2025
Just off State Street, tucked beside the Lobero Theatre, lies one of Santa Barbara’s best-kept secrets: Tyler × Lieu Dit Tasting Room & Wine Bar. The space blends Brooklyn edge with European ease — white tiles, vintage wine posters, leather banquettes — and offers something rare downtown: a full kitchen and three distinct wine labels under one roof. Guests can explore Tyler’s Sta. Rita Hills chardonnays and pinot noirs (celebrating 20 years this harvest season), Loire-inspired sauvignon blanc, chenin blanc, and cabernet franc from Lieu Dit, and the newest addition, Ad Ripa Cabernet Sauvignon. With harvest in full swing, there’s no better time to taste across this local winemaker’s past, present, and future.
Harrison: Tyler × Lieu Dit has been called a hidden gem of downtown. How do you describe the vibe here?
Caroline: We’ve leaned into a French bistro feel — French-inspired California wines and small plates, with a focus on seasonality. It’s approachable but elevated, and a place where you can come for a glass before a show or settle in for a full meal with friends.
How do the three labels — Tyler, Lieu Dit, and now Ad Ripa — each bring something unique to the table?
Caroline: Tyler has 20 years of history behind it, with elegant Sta. Rita Hills chardonnays and pinots. Lieu Dit brings Loire Valley inspiration, so you’ll find varietals like chenin blanc and cabernet franc. Ad Ripa is our newest — a bold Cabernet Sauvignon that debuted this year with a lot of excitement. Together, they offer something for every palate and every occasion.
October is harvest season in Santa Barbara. What does that mean for you and your guests?
Caroline: It’s the most exciting time of the year. You can taste the energy of the harvest in the wines. Justin Willett, our winemaker, has been making Tyler wines for two decades, and harvest is where it all starts — in the vineyard. We’re pouring some older vintages right now, alongside fresh releases, so guests get to experience both the history and what’s next.
Do you have any bottles from those early vintages still around?
Caroline: Yes — I recently tasted a 2005 Pinot Noir, Tyler’s very first vintage. It was incredible, and a reminder of how well these wines age. We now feature rotating library wines on our Tyler flights so guests can see that ageability for themselves.
Chef Bane, how do you approach the food program to match wines that range from Loire whites to Santa Barbara reds?
Chef Bane: I start with what’s local and in season — I’m at the farmers market once or twice a week. Our dishes usually have just three main ingredients, keeping it simple and letting the produce shine. From there, it’s about balance: does a wine want something rich and braised, or light and fresh? October’s menu shifts toward fall — think duck, braised beef cheek, ratatouille, fried chicken — dishes that pair beautifully with our deeper reds.
Any favorite pairings you’d each recommend?
Caroline: Our crudos with Lieu Dit’s new white blend, Blanc de Mer. It’s the perfect seafood companion.
Chef Bane: The tri-tip sandwich with Ad Ripa Cabernet Sauvignon — bold on bold, and it just works.
Thursdays have become known for Burger & Magnum Night. What’s the secret?
Chef Bane: Timing and great ingredients. The burger patty blend, brioche bun from Bree’osh, and fries — everything has to come together perfectly. The sauces add that final layer.
Caroline: On the wine side, we rotate magnums that really complement the burger — Pinot Noir and Cab Franc are classics. Lately, we’ve been mixing in library pours, which people love discovering.
Beyond the bar, what other experiences should people know about?
Caroline: A Mae Estate tasting gives a deep dive into our Tyler estate wines, while the wine bar shows the breadth of Justin’s winemaking. And we’re excited to keep building community here with collaborations and events — from past luncheons with Bell's Los Alamos and Feed the Valley to future partnerships like our upcoming Oyster Shucking Class with Flying Colors Co. and the Friday Supper Club.
What sets Tyler × Lieu Dit apart in the downtown wine bar scene?
Caroline: We’re one of the few with a full kitchen. You can come in for a flight, then stay for a meal, and the food is designed to pair seamlessly with the wines. That makes us a little different — we’re a place to linger.
The all-important question for many readers: are dogs welcome at the wine bar?
Caroline: Absolutely — we love when people bring their pups and usually keep a stash of treats behind the bar!
Whether it’s harvest season tastings, Thursday Burger & Magnum Nights, or a glass before heading to the Lobero, Tyler × Lieu Dit is a downtown gem worth discovering. And of course, it’s Rabbit-approved — if we’re not people-watching from the leather banquettes, she’s on the patio sneaking a bite of crudo or a little fried whitebait. Mention The Concierge Edit or Harrison Lifestyle Concierge during October and enjoy a complimentary market crudo from Chef Bane with your visit.
🗓️ For more information and tickets for the Oyster Shucking Class with Flying Colors Co. (scheduled for Sunday, October 5 at 1pm), visit their Tock event page here.
Insider intel says the next Supper Club dates are October 10 and 24...
Tyler x Lieu Dit
23 E Canon Perdido St, Santa Barbara, CA 93101
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