{"id":27006,"date":"2023-06-23T10:56:38","date_gmt":"2023-06-23T17:56:38","guid":{"rendered":"https:\/\/dailyovation.com\/?p=27006"},"modified":"2023-06-23T11:07:21","modified_gmt":"2023-06-23T18:07:21","slug":"cuyama-buckhorns-buckhorn-bar-led-by-scott-augat-and-sam-seidenberg-is-unlike-any-roadside-cowboy-bar-in-the-high-desert","status":"publish","type":"post","link":"https:\/\/dailyovation.com\/2023\/06\/23\/cuyama-buckhorns-buckhorn-bar-led-by-scott-augat-and-sam-seidenberg-is-unlike-any-roadside-cowboy-bar-in-the-high-desert\/","title":{"rendered":"Cuyama Buckhorn’s Buckhorn Bar, led by Scott Augat and Sam Seidenberg, is unlike any Roadside Cowboy Bar in the High Desert"},"content":{"rendered":"

Cuyama Buckhorn’s Buckhorn Bar, led by Scott Augat and Sam Seidenberg is Unlike any Roadside Cowboy Bar in the High Desert<\/p>\n

Bar Lead Sam Seidenberg<\/strong> is doing something twofold at the Buckhorn Bar – he is encouraging and creating cultural exchanges unlike perhaps anywhere else in the state, and he is taking the idea of outdoors-to-glass to the next level.<\/p>\n

\"\"<\/p>\n

A high desert hideaway, Cuyama Buckhorn<\/a> sits on Highway 166 between Santa Maria and Bakersfield, CA\u2014an hour away from Santa Maria Airport, two hours from Santa Barbara Airport, two and a half hours from Los Angeles International Airport, two hours from Burbank Airport, and just over an hour from Bakersfield Municipal Airport.<\/p>\n

The L88 airstrip, a privately-owned, public use airport is 2 blocks from the resort.<\/p>\n

Nestled in what is referred to as The Hidden Valley of Enchantment\u2014a fitting nickname for this hidden gem of a region\u2014Cuyama Buckhorn neighbors small farms, ranches, wineries, and natural landmarks including Carrizo Plain National Monument, Los Padres National Forest, and Bitter Creek Wildlife Preserve. The area is a popular destination for motorcyclists and pilots.<\/p>\n

\"\"<\/p>\n

Cuyama Buckhorn was originally a roadside motel built for oil executives<\/strong> to have a place to stay in the 1950s, and in the 70+ years since it opened, has since catered to everyone from local ranchers and cowboys to bikers and car buffs out for their Sunday drives.<\/p>\n

Seidenberg brings a wealth of experience to the job, having worked in bars in San Francisco and Portland before discovering New Cuyama one day and realizing the town had everything he needed.<\/p>\n

\"\"<\/p>\n

Today the bar\u2019s motto \u201cCome as you are\u201d welcomes everyone<\/strong> from mountain bikers and outdoor enthusiasts to city folks looking to enjoy the resort for the weekend.<\/p>\n

\n

\u201cThis is essentially an American country bar and my goal is for us to meet the needs of everyone who walks through the door,\u201d<\/p>\n

says Seidenberg.<\/p>\n<\/blockquote>\n

\u201cWe have a more diverse clientele here than I ever saw when I was working in the Mission District in San Francisco,\u201d says Seidenberg of the scene.<\/p>\n

What he has done with the cocktail program is create a way to tell stories through the drinks he\u2019s created<\/strong> and thus encourage those drinking them to better understand where they are at that moment.<\/p>\n

 <\/p>\n

\"\"
God\u2019s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn<\/figcaption><\/figure>\n

<\/h4>\n

God\u2019s Country, made with Rye, 3H Wagyu Beef, Coors Light and Corn<\/h4>\n

 <\/p>\n

For example, his drink,\u00a0 God\u2019s Country<\/strong>, made with Rye, 3H Wagyu Beef, Coors Light and Corn is basically an homage to the ranch traditions of the Valley itself.<\/p>\n

\"\"<\/p>\n

As with the layered stories behind each drink, Seidenberg, who has a deep personal passion for the area and the Los Padres National Forest<\/strong> in particular, focuses on layering ingredients from the region as well into each drink he develops.<\/p>\n

Whether he be out for a mountain bike ride or a trek into the mountains, he\u2019s always on the hunt for what he can bring back into the bar and ultimately the glass. While manzanita may be highly endangered elsewhere in the state, in the Cuyama Valley it grows abundantly and Seidenberg finds many ways to use it from harvesting berries to picking the flowers.<\/p>\n

\"\"<\/p>\n

A drink such as the Prickly Pear, Manzanita Flower, Yerba Santa and Mezcal Spritzer is just one example of the fruits of his labor.<\/p>\n

General Manager and Sommelier Scott Augat<\/strong>, who has spent his career at some of the best restaurants in Boston, Miami and Dallas,\u00a0 is also passionate about both creating conversation and inciting curiosity with bar patrons.<\/p>\n

\"\"
Augat\u2019s sourcing of draft beers includes some local favorites<\/figcaption><\/figure>\n

Augat\u2019s sourcing of draft beers<\/strong> includes some local favorites, including a beer from There Does Not Exist, a local San Luis Obispo brewery helmed by Max Montgomery, who worked at Firestone-Walker Brewing for many years.<\/p>\n

The \u201cCans & Bottles\u201d section features \u201cusual suspects\u201d and then there are the unusual suspects \u2013 outliers like Anchorage Brewing\u2019s Sent By Liars, Oxbow Brewing Company\u2019s Bramble On, and Fonteinen\u2019s Sherry Lambikken Blend, to name a few.<\/p>\n

\"\"<\/p>\n

Augat\u2019s wine list of nearly 60 wines<\/strong> offers more than a few surprise-and-delight moments. While Augat recognizes that Cuyama Buckhorn is in Santa Barbara County, one of the country\u2019s top wine producing regions, he also wants to introduce guests to wines from other regions that are making their best versions of particular grape varietals \u2013think small regions of Italy and France, as well as Austria, Lebanon, and Slovenia. He\u2019s focused on seeking out small producers and showcasing single vineyard wines from across the globe.<\/p>\n

\"\"<\/p>\n

Between Seidenberg and Augat and their team, locals and hotel guests are in good hands where libations are concerned. Not only is everyone guaranteed a stellar beverage experience here, but they may get an education at the same time. Everyone who works behind the bar shares a passion for talking to people and sharing stories<\/strong>, which seems to create an environment where guests find themselves talking and learning, intentionally or unintentionally, about the area and each other.<\/p>\n

 <\/p>\n

Cuyama Buckhorn’s Buckhorn Bar Menu<\/h3>\n

 <\/p>\n

The bar menu is divided into six sections – Farm to Glass, Barrel Aged Cocktails, Macerations, Draft Beer, Cans and Bottles, and Spirits Flights.<\/p>\n

FARM TO GLASS<\/strong> is five enticing elixirs, all created to showcase the house-made liqueurs, bitters and seasonal syrups made from local produce and foraged herbs that feature prominently in each glass. Each cocktail is $18.<\/p>\n

 <\/p>\n

Done Deal<\/b><\/p>\n

Aquavit, Amaro, Golden Beet, Lemon<\/p>\n

Long December<\/b><\/p>\n

Reposado, Carrot, Cardamom, Honey<\/p>\n

Chelsea Cooler<\/b><\/p>\n

Botanicals, Celery, Thyme, Red Peppercorn<\/p>\n

God\u2019s Country<\/b><\/p>\n

Rye, 3H Wagyu Beef, Coors Light, Corn<\/p>\n

Honeymooner<\/strong><\/p>\n

Grappa, Pineapple, Campari, y, Chartreuse<\/p>\n

BARREL AGED COCKTAILS<\/strong> are served from a wine thief from one of four Rod & Hammer whiskey barrels. Each one holds a traditional cocktail such as a Manhattan, a Boulevardier, a White Negroni and a Nouveau Carr\u00e9 and all are made using the Solera aging process so that the flavor of each drink develops over time.\u00a0 Each cocktail is $20.<\/p>\n

\"\"
MACERATIONS are visual delights and feature Tequila, Grappa, Rum and Whiskey<\/figcaption><\/figure>\n

MACERATIONS<\/b> are visual delights and feature Tequila, Grappa, Rum and Whiskey \u2013 each infused with a combination of flavors such as watermelon, hibiscus and black pepper corn or pineapple, tomatillo and arbol chiles. The watermelon and pineapple have both been smoked with Cypress wood from a felled tree on the property. These can be sipped neat, used in cocktails or\u00a0 served over a large ice cube topped with a splash of Topo Chico. Macerations are $10.<\/p>\n

\"\"<\/p>\n

The FLIGHT MENU<\/b> is two flights of each spirit\u2013Bourbon, Rye, Peated Whiskey, Brandy\/Cognac, Gin, Mezcal and Tequila\u2013with the choice of a Staple Flight or a Premium Flight. Flight mats are provided (staple flights on one side, premium on the other) with information about each spirit along with tasting notes.<\/p>\n

Call (661) 766-2825 <\/strong>or visit https:\/\/www.cuyamabuckhorn.com\/<\/a>to reserve<\/p>\n

E-mail: hello@cuyamabuckhorn.com<\/a><\/p>\n

www.cuyamabuckhorn.com<\/a><\/p>\n

Facebook<\/a><\/p>\n

Instagram: @cuyamabuckhorn<\/a><\/p>\n

LOCATION: \u00a0\u00a0 <\/strong><\/p>\n

4923 Primero Street, New Cuyama, CA 93254<\/p>\n

A high desert hideaway, Cuyama Buckhorn<\/a> sits on Highway 166 between Santa Maria and Bakersfield, CA\u2014an hour away from Santa Maria Airport, two hours from Santa Barbara Airport, two and a half hours from Los Angeles International Airport, two hours from Burbank Airport, and just over an hour from Bakersfield Municipal Airport. The L88 airstrip, a privately-owned, public use airport is 2 blocks from the resort.<\/p>\n

Nestled in what is referred to as The Hidden Valley of Enchantment\u2014a fitting nickname for this hidden gem of a region\u2014Cuyama Buckhorn neighbors small farms, ranches, wineries, and natural landmarks including Carrizo Plain National Monument, Los Padres National Forest, and Bitter Creek Wildlife Preserve. The area is a popular destination for motorcyclists and pilots.<\/p>\n

ABOUT CUYAMA BUCKHORN<\/h4>\n

Cuyama Buckhorn<\/a> is a timeless roadside resort, restaurant, bar, and coffee shop in the heart of California\u2019s high desert within Santa Barbara County, approximately 2 hours north of Los Angeles.<\/p>\n

First opened in 1952, Cuyama Buckhorn was remodeled by 2 Los Angeles-based designers who sought to bring the rich history of the resort back to life. The modern motel features 21 renovated Western-chic guest rooms, all with dedicated patio areas. Vintage accents and fixtures throughout the resort nod to the property\u2019s rancher history and original mid-century architecture.<\/p>\n

For dining, the property features a farm-to-table restaurant, bar, and coffee shop, along with spaces for hosting private events, weddings, or meetings.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cuyama Buckhorn’s Buckhorn Bar, led by Scott Augat and Sam Seidenberg is Unlike any Roadside Cowboy Bar in the High Desert Bar Lead Sam Seidenberg is doing something twofold at the Buckhorn Bar – he is encouraging and creating cultural exchanges unlike perhaps anywhere else in the state, and he is taking the idea of […]<\/p>\n","protected":false},"author":39,"featured_media":27007,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8236,8250,8240,8251,8239],"tags":[10201,10200,10204,10203,10202],"class_list":{"0":"post-27006","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-drink","8":"category-hot-news","9":"category-mixology","10":"category-more-stories","11":"category-wine-county","12":"tag-buckhorn-bar","13":"tag-cuyama-buckhorn","14":"tag-high-desert","15":"tag-sam-seidenberg","16":"tag-scott-augat"},"yoast_head":"\nCuyama Buckhorn's Buckhorn Bar, led by Scott Augat and Sam Seidenberg, is unlike any Roadside Cowboy Bar in the High Desert - 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