GET OUT OF TOWN
The Cuyama Buckhorn, a classic roadside motel two hours from Santa Barbara, isn’t fully renovated yet, but I made a reservation, enticed by the photos online, the news that an L.A. chef is heading the kitchen, and a desire to see a part of the state—on the other side of Los Padres National Forest—that was virgin territory. So how was it?
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THE FOOD SCENE
••• Khao Kaeng is closing this week.
••• Renaud’s gave up on dinner service at its Coast Village Road location.
••• Exciting new bistro in Paso (above).
••• Smart & Final expansion isn’t happening.
••• More on Field + Fort in Summerland and The Daisy on State Street.
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ODDS & ENDS
••• Mate Gallery is opening a men’s shop next door.
••• The Carpinteria phase of the Highway 101 project got moved up.
••• Lyle Lovett is playing at UCSB.
••• Sullivan Goss’s annual show of 100 artworks under $1,000.
••• A questionable Thanksgiving card.
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NEWS DIGEST
••• Evacuation warning for a huge swath of Santa Barbara and Goleta.
••• Christmas drone show coming to Solvang (above).
••• Library now lending musical instruments.
••• Santa Barbara Foundation head Ron Gallo is stepping down.
••• How two Montecito streets got their names.
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The next newsletter will be on Monday. Enjoy the long weekend!
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