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Chuck's of Hawaii

  • 25 mile service radius
  • www.chucksofhawaii.com

Recommendations & Reviews

  • 3888 State St.
    Santa Barbara, CA 93105

About us

Santa Barbara Steak House
Wine Spectator Award of Excellence
Many Santa Barbara restaurants have come and gone since Chuck's of Hawaii began serving Award-winning steaks and seafood over 52 years ago. The inside of Chuck's is romantically lit and warmly furnished with wood tables and chairs. A bartender in a Hawaiian shirt serves up Chuck's famous Mai-Tais year-round, along with plenty of local wines from our award-winning wine list. Our dinner menu is still hand painted on a Lancers bottle and reveals a selection of hand-cut prime grade top sirloin steaks and filet mignon, teriyaki ribeye, Angus New York or the 18oz. center cut T-bone.

The Best Steakhouse in Santa Barbara
Locals have known Chuck's of Hawaii as Santa Barbara's best steakhouse restaurant for over 52 years. We take great pride in our commitment to serving only the highest quality food in a casual and relaxed setting. Outstanding service and hospitality coupled with the finest hand cut steaks and freshest local seafood is what has made Chuck's an enduring monument of Santa Barbara. Come in and join us for an experience you won't soon forget!

Hours of operation

Monday5:00PM - 11:00PM
Tuesday5:00PM - 11:00PM
Wednesday5:00PM - 11:00PM
Thursday5:00PM - 11:00PM
Friday5:00PM - 11:30PM
Saturday5:00PM - 11:30PM
Sunday5:00PM - 11:00PM

CLOSED NOW

Extended Information

  • Year Founded:

    1967

2 recommendations and reviews from 2 people

  • WhoDoYou Review from September 09, 2019
    said: I was very impressed with the food in Endless Summer Bar & Cafe. The service and the food that I had there was the best I've ever had, so keep up the good work, thank you, bye.
         
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  • WhoDoYou Review from August 05, 2019
    said: I have eaten at Endless Summer Bar & Cafein in the past and it was wonderful food, but Steve -- the manager owner, and I was calling to speak with him so, that's why I called.
         
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