The Hitching Post II

I was staying in Solvang and excited to see a Hitching Post restaurant nearby. Delicious scent of oak smoke was strong in the parking lot. There were many meat and fish choices on the menu but I can’t resist quail and ribs. I watched as the flames cooked my meal.

Texas grilled quail was a mix of oak smoke aroma, dry rub spices, and rich gamey quail flavor. Nice crispy skin and tender juicy meat. Best quail I’ve had since I visited the Hitching Post in Cosmalia.

Baby back ribs were tender, juicy, and full of flavor from the oak grill and the Santa Maria style spices.

Vanilla creme brûlée had a hard crunchy crust with sweet vanilla creme underneath. Loved the mix of crunchy and creamy texture and the sweet flavors. Taste like versions of this dish I had at Fog Harbor Fish House and Flemings.

My kid gave me a bite of her sirloin steak. Very tender, juicy and full of beef flavor. Santa Maria spices added a delicious flavor. I’ll have to order my own steak next time.

Server and the rest of the staff were efficient and nice. I love Santa Maria style bbq and The Hitching Post is among the best at making it. As we left we watched the beautiful afterglow of a lovely sunset.