••• Don’t be fooled by that photo, which was taken around 2:45 p.m.: Milio’s Pizza debuted to lines out the door. On a previous visit, my husband and I showed up right when it opened at noon and we were sixth in line; it moved quickly, but the pizza does take a while to come out. We ordered five slices—margherita, pepperoni, white, and the Milio, along with a spicy vodka square—and as you can see below, they’re served in a pizza box. (I was too hungry to rearrange them more handsomely.) There are around a dozen tables outside, and the experience was pleasant—Milio’s brings a welcome freshness, energy, and style to State Street, where too many of the businesses feel as if they’re on life support. As for the pizza, I found it a little crispier than what I think of as classic New York pizza, but it was close enough—we liked it quite a bit. P.S. Milio’s is going to need garbage cans with openings big enough to handle the boxes. P.P.S. I’m posting the menu again, so you can see the descriptions and also to note that whole round pies are now only sold after 4 p.m.
••• From Wella’s Soul Food on Milpas: “Shortly after such a beautiful grand opening, Wella unexpectedly experienced a health concern and had to be hospitalized. […] For now, Wella’s Soul Food and Barbeque will be temporarily closed.”
••• A while back, SkyG asked why the Rusty’s Pizza on upper State Street has been closed for so long. I have no idea, but having peeked through the window, I can confirm that work is underway inside.
••• The Santa Barbara Vintners Festival is October 17 at Firestone Estate in Los Olivos.
••• The tasting room (for Dunites, Greengate, Stephen Ross, and Vestre) and market (serving lunch and selling grab-and-go items) at Edna outside San Luis Obispo have opened; the much-anticipated restaurant isn’t expected till sometime in the fall.
••• I made it over to The Larder, Field + Fort‘s new outpost on Casitas Pass Road in Carpinteria. The strip-mall setting is obviously less charming than the Summerland flagship, but the lack of freeway noise is a plus. The establishment opens at 7 a.m. for coffee and pastries, and the kitchen follows at 8 a.m. There are eight tables out front and a communal table inside. I’ll definitely return for some of the frozen pastas and other goodies.
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Milio’s is really cool and I want it to succeed. We’ve had it twice and they are way overheating the slices. They’re ultra crispy. You can’t fold it because it’s completely rigid and it ends up dried out plus the sauce on my cheese slice barely reached halfway up. The flavor and vibes are great so I hope they edit this. Best of luck to them.
Yeah, I thought they just re-heated it too long, but maybe it was intentional. What’s the point of using that great flour if you’re just going to make a cracker-like crust? I will still try it again.
I still like Gino’s for NY style, but this is so much closer to my office (dangerously close).
Agree on being a little over cooked. Also, could have had a little more sauce and cheese.
Rustys changed all the old outdated finishes,I heard it looks really nice and clean, it needed some updating!