A windy beach atmosphere in a business park

The best kept secret lunch place in Goleta is located at Teledyne Flir headquarters, and you don’t need to be an electronics manufacturer to take advantage of it. White Caps Beach Club, which opened its doors in Summerland last spring, then in the funk area, spreads its white umbrella on the humble center of technology off Hollister.

When Word arrived at the White Caps team that Teledyne Flir, a leader in the design, manufacturing and marketing of thermal imaging cameras, was looking for a new tenant to take control of their coffee, the owner of White Caps, Michael Haber, jumped on the occasion. Haber, a award -winning photographer and advertising certificate, is no stranger to the creation of magic from apparently nowhere. With the latest location of White Caps, he managed to take an industrial cafeteria style space and infuse it with easy, winding and comfortable but high -end vibrations of a Sicilian seaside bistro.

“I love to make a house in a house,” said Haber about his desire to create an appetizing space in which to enjoy a good meal, connect with others and relax.

“Music, atmosphere, ease, delicious food, smiles behind service.” Haber cites all these elements as intentional facets that distinguish white traffic jams from other lunch areas. I certainly noticed this attention to details during my first visit. While I was getting in the parking lot, the sign of white traffic jams with small sparkling lights assured me that I was not about to enter an old coffee of austere employees. This place oozes comfort and joy and is an excellent option for the general public, not to mention a fantastic affair. With items like a large and tasty grilled bread with avocado sprinkled with fresh rocket, cherry tomatoes and balsamic vinegar, at a price of $ 8.95, or a special steak plate at $ 14.95, and an easy online order, there is no reason not to become a regular white.

“We are trying to make it as accessible, kind, fun and economical as possible,” said Haber.

The kettles are line up the counter, and a Bodega type space has Modena balsamic vinegar, gastronomic olive oil and other high -end snacks adding a boutique, sip and an attractive snack atmosphere. Those who went to a Tommy Bahama know this engaging aesthetic, which Haber created, taking the retail and restoration mark of Ground Zero to a company of several billion dollars with its playful but meticulous touch.

For the new white place of caps, “I brought all my white tables and chairs and I made a small living room in the middle with a sofa and books,” said Haber. “Come join us and play a backgammon and relax.” Space is a conduit for an easy conversation, and I appreciated chatting with local professionals who work at Flir in the Councal Couch region while waiting for my food.

Haber’s visionary experience building brands associated with the skillful hand of his head of Enrique Hernandez in the kitchen is a fairly perfect culinary experience. Although the Summerland and Funk Zone locations are closed for the moment due to bad weather and renovations, the price of their favorite lobster roller kitchen, local fish and ceviche, crispy Caesar salads and a clam chowder in New England has reached a rope with customers. The Funk Zone Truck plans to reopen in April and Summerland should be back in action this summer.

Chef Hernandez has been in the food industry for many years, opening three very successful restaurants and working with a five -star hotel in high direction. The team also extended to catering in various vineyards and events, in particular by serving more than 3,000 people during a one805 fundraising for the first stakeholders. Their latest concert appears at La Cave de la Lieff on Saturdays and Sundays offering their famous lobster rolls, the boost, etc.

“It’s about listening to the customer,” said Haber. With their ear on the ground, they keep the blows to come. Their Burrito breakfast boasted me with its excellent potatoes at home and a Sala house from Tomatillo to lawyer killer.

“White caps burger, chest sandwich and salmon are on request,” said Haber. “Keep an eye on white caps specialties because people go crazy.”

It is really worth seeing just to see what chef Hernandez cooks every special day, like their incredible Taco Taci, lobster Fridays and rain pozole. Classic articles like the turkey sandwich are healthy but raised with a jalapeño jam, melted jack cheese, lettuce and tomato on the Rockenwagner fresh brioche. The bowl of breakfast yogurt with juicy berries, coconut shavings, Greek yogurt and granola is also a healthy and healthy article not to be missed.

“We do everything, seafood from port to local markets,” said Haber about their supply of ingredients. “We want to get better quality food. We make biological materials.

Each dish is infused with undeniable heat and Hernandez’s passion for what it does. Hospitality comes easily to Haber and Hernandez, who both give off a real kindness, which then affects their employees and there in customers.

“We have very happy staff,” said Haber. “The objective is that everyone benefits from this incredible entity here and to share it with friends and family.”

White Caps Beach Club, 6769 Hollister Ave., Goleta; Open Mon 8 a.m. to 2 p.m.; whitecapsbeachclub.com.