North Clark Street houses Naha, a restaurant headed by chef-owner Carrie Nahabedian and her cousin Michael Nahabedian. Naha is known for its seasonal American cuisine with a Mediterranean twist. Before establishing Naha, Chef Carrie was the executive chef of the Four Seasons Hotel in Santa Barbara, so she uses her Californian influences and Armenian background as bases for her complex cuisine. The restaurant interior and décor are very modern, as Carrie's cousin Tom, a contemporary architect, designed it. Naha is truly a family business, and the shared love for cooking and hospitality comes through in the food. Naha keeps diners coming back with intricate entrees like medallions of New Zealand ranch Venison, caramelized broccoli, freshly shucked garbanzo beans, cipollini onions, celery root, huckleberries and "honeydew" sap and intriguing appetizers like organic carnaroli risotto, braised short ribs of beef, "stinging" nettles, green garlic, "crisp" curly kale and pecorino romano.