Instagram story viewer> @thirdwindowkitchen> Posts

Third Window ghost Kitchen

@thirdwindowkitchen

6.5K

followers

610

following

11:30–8 (Fri & Sat till 9)
Smashed Wagyu Burgers daily
Oak-Fired Pizza Thu–Mon 4–8 (Fri & Sat till 9)
Texas-Style BBQ Sat 11 AM
Brunch Sun 10 AM

POSTS STORIES REELS TAGGED

In Texas, barbecue is a tradition worth protecting.

Every Saturday at Third Window, we serve our FP Ranch Wagyu brisket, pulled pork and house-stuffed sausages from 11am till we sell out. We cook our brisket and pork low and slow over white oak from our family ranch for 12 hours.

Rain or shine. taken in Santa Barbara, California by @thirdwindowkitchen

309

9

4 months ago

Smoked turkey sandwich. Friday lunch.

Freshly sliced white oak smoked turkey breast, house-made pain de mie, and arugula tossed in Chef’s ranch aioli.

The aioli is made with herbs grown at the ranch, which we’ve been experimenting with drying and preserving over the past few months. One more way we’re working to use what we grow in the food we serve.

Available Friday from 11:30am until sold out.

Pig Sticks.

Another special we’re excited about heading into the weekend.

Made with pulled pork from the @sbmeatco_porkpalace whole hog we cooked in our pit cooker at the ranch. Breaded, fried, and served with house-made Carolina Gold and barbecue sauces.

🐷 💨 🔥 taken in Santa Barbara, California by @thirdwindowkitchen

173

1

8 days ago

Hoshigaki shake special.

Persimmons grown at the ranch, dried slowly and massaged by hand over several weeks.

Blended with hand-scooped McConnell’s vanilla ice cream, brown sugar syrup + nutmeg.

Available while this year’s hoshigaki lasts. taken in Santa Barbara, California by @thirdwindowkitchen

526

17

9 days ago

8 days out from the kickoff of Oktoberfest 2026 at Third Window Santa Barbara.

We’ll have plenty of fresh Oktoberfest Lager pouring all weekend, alongside a full menu of traditional German food made in house- hand-malleted Duroc pork schnitzel, FP Ranch oak-smoked Schweinshaxe, house-made Thüringer-style bratwurst, and FP Ranch Wagyu sauerbraten. German potato salad, sourdough spätzle, braised red cabbage, Bavarian pretzels and German chocolate cake to round it out.

Live music throughout the weekend, stein-holding competitions each day, and plenty of beer.

September 18–20. Prost! taken in Santa Barbara, California by @thirdwindowkitchen

288

9

a month ago

A look back at our last gathering at the ranch.

On September 26, we’re heading back — this time to celebrate harvest.

Fall Release beers brewed with estate-grown grains, @fessparkerwinery wines, @fpranchbeef Wagyu and food built around what’s coming out of the farm right now. Live music, an open fire and an evening together on the land that makes so much of what we do possible.

Harvest Gathering Party
September 26 | 3–7pm
Fess Parker Ranch, Los Olivos

Tickets are on sale now through September 20 at the link in our bio. Free for Third Window Founder’s Club members.

See you at the ranch.

🎥 @tonymodu taken in Los Olivos, California by @thirdwindowkitchen

86

0

a month ago

One part of the Third Window cycle. Spent grain from the brewery feeding the cattle at the ranch. @thirdwindowbrewing @thirdwindowkitchen by @thirdwindowkitchen

192

20

a month ago

@thirdwindowkitchen is back at the Fess Parker Winery estate this Saturday, August 29 from 11am–4pm (or until sold out!)

Here’s what’s cooking:

Wagyu Tri tip sandwich-
Los Torascos Bolilo roll
Creamy horseradish
Pico de gallo
Chimichurri
House made pickles

Pit Smoked Chicken sandwich-
Sourdough pan de mie
FP ranch herb aioli
FP ranch tomato
Arugula
House made pickles

Wagyu Tri tip or smoked chicken plate, served with-
Pico de gallo
chimichurri
Creamy horseradish
piquinto beans
yukon gold potato salad
garlic bread

FP Ranch tomato salad-
house made ricotta
castelvetrano olives
toasted hazelnut
FP ranch basil
calabrian chili vinaigrette

Grilled Mahealani Mushrooms-
FP Ranch shallots
FP ranch Herbs
Extra virgin olive oil
House made ricotta
Fresh oak grilled bread

Third Window Kitchen weekend service at the winery is still in its early stages, and we’re excited to continue growing this new offering together. by @thirdwindowkitchen

84

5

2 months ago

Thank you to everyone who nominated us @sbindependent for Best Santa Barbara County Brewery, Best Burger, and Best Chicken Wing.

The food side of Third Window started pretty simply. During the pandemic, out of necessity, we started making burgers with Wagyu from the ranch. We cooked a lot of them, learned through repetition, and for a long time only served food a couple days a week. What started there has slowly grown into the full kitchen operation we have today.

On the brewery side, we continue to believe the future is in specialization- focusing on the things we have access to, the things that make this place unique, and trying to do those things exceptionally well.

There’s still a lot we want to get better at, which makes recognition like this especially meaningful.

Tonight is the last chance to vote. If you’ve already taken the time to support us, thank you. We’re grateful to be considered alongside so many great people and businesses in Santa Barbara County. by @thirdwindowkitchen

129

0

2 months ago

500 pounds of tomatoes dropped off from the ranch means it’s tomato season around here.

250 pounds harvested last week, another 250 this week, and they’re tasting about as good as we could hope for right now.

So we’re putting them to work. Our seasonal tomato salad is FP Ranch tomatoes, house-made ricotta, Castelvetrano olives, red onion, FP Ranch basil, hazelnut and Calabrian chili vinaigrette.

You’ll also find the tomatoes making their way into our Smash LTs and house-smoked micheladas.

Grown at the ranch, picked when they’re ready, and used while we have them. by @thirdwindowkitchen

110

5

2 months ago

We are excited to be cooking food out at the ranch on the winery patio.

To cook in the same place where we grow ingredients, raise our cattle, and continue to learn how to make the most of what this land provides feels like a natural extension of what we do.

Look for us at the winery every weekend moving forward, cooking dishes that inspire us and are inspired by this place.

…

THIS WEEKEND: Saturday, August 22, 11am–4pm

•Smoked FP Ranch Wagyu cheeseburgers
•Santa Maria-style tri-tip and chicken plates and sandwiches
•Grilled mushroom burgers
•FP farm tomato salad
•Potato salad
•Pinquito Beans taken in Fess Parker Winery by @thirdwindowkitchen

131

3

2 months ago

On the weekends there are often three fires going at once. One in the pizza oven, one under the Santa Maria grill and another in the offset smoker.

All three are fed with oak from the ranch.

When an oak falls, we collect what we can and put it to use. Deandre has been doing a lot of that work lately. Cutting oak is hard on a saw, so he recently got a new one. There’s plenty more wood to get through.

Many of these trees were here long before us. When one falls, its usefulness to the ranch isn’t necessarily over.

The wood becomes fire. We use that fire to bake our pizzas, grill our meats and smoke barbecue for hours at a time. And it gives the food a flavor that comes, quite literally, from here.

We’re grateful for the cycle and trying to make good use of what the ranch provides. by @thirdwindowkitchen

78

1

2 months ago

A few harvests from yesterday.

Tomatoes and peppers are getting close.

Fresh basil, parsley and chives made their way to the kitchen.

Eggs from the coop will be on the brunch line this Sunday. taken in Los Olivos, California by @thirdwindowkitchen

57

0

2 months ago