May through August is when Ojai earns its reputation. The farms are producing. The evenings cool just enough. The light goes golden at seven and stays that way. This is when outdoor private dining here is something you don't forget.
There's a reason people rent properties in Ojai with outdoor space and then end up at a restaurant in town. They don't know someone like Ryan. A private outdoor dinner means a meal designed for your specific table, cooked with what's growing within twenty miles, served where you actually want to be — on the terrace, under the oaks, next to the pool, wherever your property puts you closest to the evening.
Chef Ryan McLaughlin trained at Tarsan i Jane in Barcelona and Cafe Juanita in Seattle — both places where fire and local product are the whole point. In Ojai, he works with the same philosophy: the menu comes from what's at peak, and the cooking happens over white oak embers when the setting calls for it.
This is not catering. There's one chef, one table, and a menu he designed for you. He arrives early, cooks everything to order, and leaves the kitchen cleaner than he found it. You're present for the whole thing — or none of it, if you'd rather just show up when courses start coming out.
The best summer evenings in Ojai happen outside, around a table, with food that tastes like it was cooked exactly for this place and this time of year. If you have dates in mind, reach out early — July and August book weeks ahead.
Summer 2026 availability is limited. Early inquiry recommended for July & August weekends.