Bellyboards joined a long line of prestigious South Coast eateries under one umbrella company just six months ago, but the Calle Real Center restaurant has already made quite a splash.

"The reception we’ve had in Goleta has been really great," said Bellyboards’ assistant manager, Brian Perkins. "The vast majority think the food is excellent. It helps to use some of the recipes from our other restaurants."

Bellyboards is John Scott’s latest addition to the regional chain of highly visible restaurants in Scottco Hospitality, also known as the Harbor Restaurant Group.

Other dining venues include The Harbor and Longboard’s Grill on Stearns Wharf, the Scotch and Sirloin in Ventura, the Tee-Off and Harry’s Plaza Café on the Northside and El Paseo downtown.

"The guacamole from the El Paseo is well-known around town," Perkins continued. "The Santa Barbara Chowder is popular at the Harbor. And we also serve the Fish ’n’ Chips from Harry’s and Longboard’s. Basically, we’re using the experience the Scotts have with 35 years in the restaurant business."

Perkins, a 1995 graduate of San Marcos High School, brings his own brand of homegrown ingredients to Bellyboards. He was on the initial crew that opened the restaurant on Sept. 2 last year.

"We have a lot of UCSB and a good amount of Dos Pueblos and San Marcos students come in," Perkins said. "I get to joke around with several staff members who go to D.P. When we play each other in sports, it’s on-going about who won or lost."

But regardless of who is victorious between the Chargers and Royals, the dining experience is usually paradise for those loyal to Bellyboards.

"We call our cuisine ‘classic beach food,’" Perkins said. "Most items are typical of a beach community or restaurants right on the beach. They’ve been popular since the longboard and bellyboard were invented."

Casually dressed patrons stroll up to the counter and put in their orders for standbys such as hot dogs and hamburgers, or for more exotic fare such as Ahi salad or Kona BBQ Shrimp.

A server brings the food right to the table, either indoors amid seashore memorabilia or outdoors on the patio near the waterfall.

"This seems to be the direction the industry is going," Perkins said. "It’s the same quality of food. But because it’s quick service we can offer it at a lower price."

Several types of salads include a California Cobb and Newport Wedge with bacon, onion, tomato and bleu cheese. Burger lovers can opt for the double Maui, slathered in Kona sauce and jack cheese and topped with a huge onion ring.

Fish fans go cowabunga with Calamari ’n’ Chips alongside a heaping helping of cole slaw, or a Mahi Mahi sandwich with grilled onions, lettuce and tomato.

Bellyboards is also heeding the advice of new patrons.

"We just made a couple menu changes, adding a Gardenburger and Santa Barbara Roll, which is a tortilla wrap with chicken, cheese, avocado, and tomato, onion and sour cream," Perkins said.

Fittingly, Longboards’ soft tacos are featured on Bellyboards’ menu.

"We’re a smaller version of the wildly popular Longboards Grill," Perkins said. "But out here over half our business is families with children from the nearby vicinity."

While adults are busy pondering over whether to Maui size, Kahuna size or Bikini size a burger, hot dog or sandwich, the youngsters are likely tugging away at Mom or Dad’s pant leg.

It’s tough to make a food choice when you’re 10 and under, but a lot easier on the drink or dessert side of the menu.

"The Cookie Monster and Mudd Pie are both very popular, and so are the Coconut Cupcakes," Perkins said. "You can also add lemon, vanilla or cherry fountain syrup to a soda. Everyone enjoys that."

And for that extra special celebration, there’s nothing to match a South Coast toast like a chilled bottle of Dom Perignon. Just ask the DP or San Marcos alumni, regardless of who came out on top.

Photo credit: Jeff Jones