FOOD STUFF
••• The new owner of the Mackenzie Market building.
••• Downtown’s new Crush Bar has come out of the closet.
••• Funk Zone building rumored to become a brewery.
••• Draughtsmen Aleworks now makes wine, too.
••• Former Whodidily baker now back in business as Yodelayheehoo.
••• Priedite Barbecue’s worthy smash burger.
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HOT PROPERTY
Notable sales last week: Hope Ranch flooring showroom for $7.85 million; a 1937 Monterey Colonial in Montecito; a fixer/teardown on the back of Eucalyptus Hill; and the ones with the eerie tub, fancy Murphy bed, and akimbo staircase.
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NEWS ROUNDUP
••• Why are people so slow to ditch their masks?
••• People of color fare worse in Santa Barbara’s criminal justice system.
••• Bike-rental program to expand to Funk Zone, the waterfront, and Coast Village Road.
••• Santa Barbara Fair & Expo is this week.
••• Local designer who makes aprons and biodegradable garbage bags.
••• Development likely for lot behind Home Depot.
••• Got any Jonathan Winters anecdotes?
→ Read the post.
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ODDS & ENDS
••• Folly is moving to downtown Santa Barbara.
••• Hidden path leading to the Mission Rose Garden (above).
••• Nominations wanted for the People of the Year awards.
••• How a proposed new house will affect the Old Pueblo Trail.
••• Cigar boxes for sale.
••• Great blue herons nesting in Carpinteria.
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Recent Comments
Hallelujah! The return of that Southbound on-ramp is long overdue — Tammy
You've done a great thing for the hapless men of Santa Barbara with this series. Stopping by half of these stores. — Andy
The post office renaming will cost roughly $500,000 paid for by the USPS internal funds from stamps and fees. — Derek
Thank you, Erik, for reminding your readers to support local businesses; it is one of the critical ways to help our communities thrive. (I laughed… — Pat
I agree about the skimpy wine pour. However, we loved the shared entrees (chicken and salmon) with their special rice. Yes there were leftovers but… — ElizabethW
That 5% would go to all employees proportionate to their hours I would presume compared to tips where more skilled staff take a higher percentage,… — Don
Geo , you know absolutely nothing about the restaurant business. — Roy
What if, and bear with me here because this is complicated, restaurants just paid their staff normally and charged prices that reflected those expenses, i.e.… — Rich
Little Mountain just isn’t organized. Everyone is very nice and the atmosphere stylish, but there is something wrong with it. The food is weird, portions… — Joan
I intensely to test Sur charges for the cost of doing business. Will they give back 5% profits to the patrons when they do extremely… — Geo