The menu is short on purpose. We change it when the market changes, which is most weeks. A long-braised tagliatelle one Sunday, a different pasta the next. Whatever the boats bring in. Whatever the orchards send. We list eight or nine things at a time because that is the number we can cook well in a small kitchen, and we'd rather do that than write a longer menu and apologise for it.
We come from two other restaurants — Nella Kitchen & Bar in Los Angeles, S.Y. Kitchen in Santa Ynez. Ancora is a sister to both, not a copy of either. The room is smaller. The list of wines is more Italian. The dining room is quieter on a Tuesday than you might expect from a place this far south on the coast, and we are fine with that.
We open for dinner Tuesday through Sunday. We are still finding our rhythm, so if something on the menu is gone by 9 pm it is because we cooked the last of it. Come back another night. We will be there.