Full Of Life Flatbread

Beautifully rustic restaurant with gorgeous views of foothills with lovely patio areas.
Graciously greeted by the friendly hostess and attended to by our server.
Came for brunch and the fresh squeezed juices.
Needless to say the freshly prepared delicacies such as crème fraîche pancakes with lemon curd and fresh berry compote, flatbread with egg, prosciutto & spinach and the melt in your mouth sourdough beignets were all off the charts full of flavor & depicted freshness. Truly a joyous culinary experience.
A must stop in quiet old town Los Alamos!

This place blew me away.
The customer service was amazing, the chef, the manager, the waitress. We came to the area on a busy weekend hoping to camp, but couldn’t find a site or a hotel anywhere from Santa Barbara to SLO… They called up friends & helped us find a place to set up shop for the night.
Their house wine was a tasty blend at $ 8/​glass. We ordered the Seven Lily Flatbread… In the words of my boyfriend… This Shiz is effing ninja (edited for sensitive eyes)

Amazing food, well priced, great staff! One of our favorite places. They even have gluten free flatbread! It’s one of our favorite places.

Just moved to Santa Ynez feeling like a local heard great things about Flatbread after two drives up there and to have the girl with the funny eyebrows and blue hair with attitude tell us there is a two hour wait we went to Industrial Eats instead that place is awesome and the people are friendly. We tried it last night Thursday got seated right away in the bar the waitress was nice I ordered the soup its 8 bucks it came in a small bowl filled ¼ of the way I am not a big eater but geeze. On to the appetizers a cold deep fried rice goat cheese thing with roasted carrots looked great but was blah, Flat bread came it was very oily with doughy crus, t brought it home for my dogs. We did not drink and the bill was 77 dollars I will never go back or tell anyone to go there sad that place is so over rated.

This place is too fun!!! I must say every time I’ve gone there the service had been spectacular. They definitely take care of their locals which is awesome in this small town with tourisim. Always look forward to checking out their specials.

The beast!!! Wow! The pizza was amazing the people are really fun great place to come! Every last bit!

Pistachio pizza with vegan cheese… amazing! The service was great too. Our server Deborah was fantastic.

Literally the best pizza I’ve ever had! We ordered a pizza with local produced broccoli and sun dried pepper as topping. It was amazing! I normally don’t like broccoli. And after this pizza, I discovered the way to have broccoli and love it. The appetizer is really good too. We ordered crab pasta, it was very delicious! The service is really good too. People are nice, waitress and waiters are warm and welcoming and thoughtful! Place is nice and clean. We sat outside in the winter, it’s a bit chilly but they have heater on top of the outside seats, which makes it very pleasant to eat outside in winter nights! Anyway, it’s a very pleasant visit!

People in the area go crazy for Full of Life Flatbread. They operate primarily as a production bakery selling frozen pizzas and are only open as a restaurant on Thursday to Sunday evenings. They don’t take reservations, so expect a long wait of up to an hour or more.
After a day of wine tasting in Lompoc, we met up with our friends from Los Alamos at Full of Life Flatbread on their recommendation. It has a rustic charm, and is a very lively happening place to be.
I love that they use locally sourced ingredients and organic wheat flour — you can definitely tell that the pizza is on the «healthy» side (not greasy at all) while still being delicious. Guilt free pizza eating here! It’s not the best pizza that I’ve ever had, and it didn’t «wow» me, but for being healthy, I’m definitely a fan.
We tried two different pizzas:
Mushroom And Caramelized Onions — wood-​fired cauldron tomato sauce baked with caramelized onions, mushrooms, cheeses, and fresh garden herbs.
Pepperoni And Peppers — all natural, nitrate-​free pepperoni baked with fire roasted poblano chili peppers, onions, cheeses, and our wood-​fired slow-​cooked organic tomato sauce.
The pizzas were very different, and I enjoyed the contrast between the two. I definitely recommend coming with a group and trying a couple of different pizzas. We also tried some sides and desserts, all of which were fine, but it’s definitely the pizza that you should come here for.

I went here after being told it’s the best pizza in the 805 and that I would really like it because I enjoy thin crust pizza with quality toppings.
On that notion, it is not what I expected. First of all, the breads come in 10″ and 15″. I disagree that you need a 15″ to enjoy plenty of toppings as both of my 10″ shared an equal distribution of kalmata olives and feta or sausage bits and mushrooms. Some may classify this as pizza, but it’s really flatbread — very light on the toppings.
The dough was fairly thin but soft and chewy, unlike New York pizza, which is thin but crisped enough to easily fold. The taste of the dough resembled some hearty pita breads or whole wheat naan. Also unlike pizza, the cheese, if any, was light and none of it was oily.
My favorite dish was the soup, Morro Bay oysters with chorizo. It’s one of those dishes where I thought I need to learn how to make something like this so I can eat it all the time. The soup had several plump whole oysters and lots of beans. It was a palatable combination.
The ambiance was rustic and quaint with cute hand drawn menus. I recommend sitting in front of the oven.
The service was excellent and I really enjoyed seeing the ladies’ interesting hair colors from pale blonde to purple.

Loved this restaurant. Honestly, there’s not a whole lot of competition in Los Alamos, but their flatbread is amazing. Came here 2 nights in a row (we were staying in Los Alamos).
I’m mostly going to talk about our first visit mostly because our 2^nd visit was after a loooong day of wine drinking and my brain was off that night.
1^st Course
Hollister Yellowtail and Ginger Aguachili
Avocado, Lime, Fresh Ginger, Radish, Cucumber, Ghost Chili, Squid Ink Oil, Dried Avocado Leaf.
It was a bit heavy on the lime, but pretty solid dish. ⁷⁄₁₀
2^nd Course
Black Kale And House Made Chorizo Flatbread
Kale Farro Purée, Fried Potatoes, Farm Egg, Fresno Chili
Wild Chanterelle and Garlic Confit Flatbread
Smoked Leek Sauce, Tyme, Smoked Mozzarella, Wilted Spinach
We got a half and half pizza. I can’t really decide which side I liked more. Both were sooo delicious. The fried potatos and chorizo really made that side of it while the chanterelle and garlic confit was freaking amazing too. ⁹⁄₁₀. Superb!
3^rd Course
We got a dessert called «The Beast». I think it’s a hidden menu item type of thing. Giant brownie with a giant homemade marshmellow on top, served with 2 scoops of vanilla ice cream. 8.5÷10
Lets just say we licked the plate, and took turns rolling each other home. Freaking delicious.
I will say that outside gets quite chilly in the fall/​winter, so bring a jacket unless you don’t mind waiting an hour for a table inside.

What an amazing find in a tiny one street town. Try it. That’s all I have to say.
Great décor, pizzas are awesome with a wide variety of classic ingredients and innovative creations, and the service was very helpful and friendly. Will go out of my way to eat here again.

Great ambiance — definitely fits in Los Alamos. We love that they’re dog friendly. That’s often a decision maker for us, so we are happy to add another spot to our list of options.
Perhaps I’m not sophisticated enough to appreciate the difference between flatbread and pizza. I thought they made great pizza, though! Beer selection was decent, but not as diverse as I would expect for a restaurant like this in this area. They did have a nice wine list, but that wasn’t what the night called for — next time!
We’ll definitely go back.

Ended up finishing our day here. We ordered ½ cheese and herbs pizza and the other half was the Central Coast sausage. It’s great that they allow you to do half of the pizza a different flavor. They have a beautiful outdoor seating area next to the garden which we of course chose to enjoy it because the weather was fabulous outdoors today. They also A large variety of wines that you may choose to have with your dinner. The pizza was great definitely great size for three people. They also have a great selection for dessert. We will definitely be coming back to try something else on their menu.

What a HORRIBLE name.
Really? This is the best you could come up with? American flatbread was a good one, and then I’m assuming it sold to someone with no naming savvy whatsoever. It’s just so boring. Full of life flatbread… BLAH.
Well at least the food is good.
Sitting on the patio you risk having your server not pay special, close attention to you. I feel like I was wanting her to be there more than she was. But it’s so nice to be seated outside… The hearth inside can really turn the heat up a couple of degrees.
Wine selection was fantastic.
And there seems to be some sort of communication issue with the servers and kitchen. There were specific requests made that were not followed and that’s why this place only got four stars. When i ask for something on the side due to allergies, it means I really want it on the side so I don’t inflate like a ballon and choke and die. Yeah. It’s not a pretty scene when I forget my Epi-​pen. So please take note management, your servers need to emphasize to the kitchen about food allergies. It’s a serious offense.

Walked in because they do not take reservations. Was seated in the very back corner with a nice view of 3 trash cans, a ladder, trailer and a chain link fence. After waiting 13 minutes to be addressed by our waitress we ordered a pizza. I excused it for an average busy Saturday. Prior to the pizza we ordered a 2^nd round and a ‘gaggle’ of locals sat at the table next to us, ordered drinks received drinks and walked around the trash cans to smoke. While my pepperoni and peppers pizza arrived I enjoyed a period of cigarette smoke, no napkins and no drinks that I have now waited for over 15 minutes for. This was my worst dining experience I’ve experienced in 2015 and will not be returning.

This is definitely one of my favorite places to go! The food is delicious and the place is really cool. It is great how you can see them preparing the food and also how they cook it in a large brick oven.
The pizza is great… This last time my wife and I had the pork al Pastor Pizza and it was awesome! Once done eating we had «the beast»… A delicious dessert that has a brownie topped by a marshmallow which they put in the brick oven until the marshmallow is warm and a little toasty. Then they add some ice cream and WOW!!! Without a doubt, one of the best desserts I have ever had.
Too bad they only open Thu-​Sun and four a few hours in the evening. Totally worth giving a shot.

I’m a little shocked to say this, but Full of Life Flatbread has the best pizza I have ever had. Better than pizza I had in New York, and better than Mozza or Vito’s in LA. I’m not sure why that is — maybe something about having access to great ingredients in the Santa Barbara area, or maybe it’s that fancy pizza oven they have, or maybe it’s the creative pizzas they serve here. All I know is, I was blown away by how good it was.
Atmosphere and Service — ⁵⁄₅ — My girlfriend took me here on my birthday weekend, and everything about the experience was 5 stars. Service was remarkably friendly — we had a chatty and friendly waitress who knew the menu like the back of her hand. Other people working here were friendly as well. I heard this place has a huge wait at times, but we managed to avoid that.
Food: Wow, so good. We also got an order of their potatoes, fresh from some local farm, along with a delicious sauce. The potatoes were blue in color and had a light crispy taste. We had another appetizer that involved watermelon that was also surprisingly good. Then came the belle of the ball, the pizza. I had their mushroom pizza, which was so good I even ate the crust. To finish off, we got something called the monster — a mix of their brownie and a smore. It was one of the most creative and delicious deserts I have had in a very long time.
I highly recommend people check this place out.

Ate here again over Memorial Weekend this year and they are still going strong! We sat inside for the first time and it was a treat to get to watch the staff prepping and cooking with the huge stone oven! The guy working that oven has mad skills! He was baking 10 or so flatbreads at a time and even cooking salmon and corn in there! We ordered the two flatbread specials half and half to try both :
Asparagus and egg Flatbread — most amazing fluffy crumbled eggs and delicious garlic flavor!
Pulled pork and spicy cabbage Flatbread — super tasty!
We also ordered the corn appetizer special. It was my favorite thing. It was incredible! Grilled corn was so crisp and amazingly sweet! Served with ancho chile aioli, cotija cheese and lime.
The salad was beautifully presented. It was shaved summer squash and cucumber with mint. The tomatoes were the sweetest I’ve ever tasted!
You can really tell this place is truly farm to table unlike a lot of LA restaurants claim to be. We are always highly impressed with not only the quality of the food but also the presentation and selection of ingredients. The staff is great too and service is awesome. There’s always a wait but it’s so worth it! A must stop when driving through the central coast!

With an outgoing staff, expansive interior, and wood-​fired oven churning out flatbread pizza by the dozens, it’s hard not to be in love with Full of Life. Toss in a Thursday-​Sunday menu of farm-​to-​table soups, sides, and speciality flatbreads, mix in a wide range of Santa Barbara wines, beer, and hard ciders, and put yourself smack dab in the middle of a rural and scenic section of the US-​101 corridor close enough for LA and SF foodies to reach: well, then you’ve got yourself a Sunset Magazine spread just waiting to happen.
Predictably, the love for FoL takes on epic proportions, and seating for 4 on Saturday can run into the hours, not minutes, of wait time. Predictably, too, is the fact that all that eager-​beaver «feed me» love will make it hard to keep a menu based on wild foraged delicacies and boutique food crops consistently great for 4 days straight. It’s not advanced math, just the obvious results of too much, too many, too fast. No set of chefs, servers, and ovenmasters can avoid the pressures of lines that long and appetites that lashed into a fever of advanced 5-​star Unilocal expectations.
So stuff happens. A mussel side dish gets a bit too much salt in the breading. Another dish comes with slightly undercooked barley grains and not enough of the bluefoot mushroom that was ideally supposed to be the center of the plate attention. A flatbread pizza loaded with lamb and delicata squash comes to table a few minutes too soon, with oily residues on the dough and not enough crispness to enable hand-​held consumption, leading to a search for an extra knife and fork.
Anyone who has ever tried to cook at this sort of level knows how hard it can be to deliver heirloom-​quality goods in quantities sufficient to feed hundreds rather than dozens of diners. No amount of good intentions in the world can resolve the intractable problem of mainstreaming farm-​to-​table for the masses.
My advice to future Full of Life fans (myself included) is to diminish stratospheric expectations and bring a lot of human understanding to the door when you settle in for your hour-​long wait. That morel mushroom pasta dish you’ve been fantasizing about ever since you saw the .pdf menu posted on Wednesday might not be the «best thing I’ve ever eaten.» That flatbread pizza with fire-​roasted grapes and charred broccolini might come to table with more salt, oil, or softness than your inner foodie had been hoping.
Ask yourself why you drove all the way out here, why you sat on a bench for 75 minutes patiently to put an extra $ 200 on your credit card statement (dinner for 4 adults with wine, but no dessert), and why your Dungeness crab salad wasn’t as fresh as that time you visited Port Townsend, or the shellfish as well plated as when you went out two years ago to Terrapin Creek, or the pasta dish as well executed as that summer’s weekend at Cook’s in St. Helena, or the mind-​blowing winter’s meal you had (again!) at the Silver Grille outside of Salem.
Ask those questions, but don’t expect easy or pat answers. Maybe it was the day. Maybe you’ll have the mind-​blowing meal next time when a tree-​ripened peach just bursts off of that perfectly-​prepared crisp yet succulent flatbread, or when you had to wait zero minutes for an indoor table and your Shelter Cove king salmon tartare positively melts into your Marsanne-​coated mouth.
Otherwise, soak in the superb setting, thank the staff for being so attentive and genuinely kind, find something nice to say about the lamb merguez flatbread and three-​kinds of garlic soup, tip 20, and say goodnight. You’ve just been fed and you don’t have to do the dishes. Hard to complain too much about that.