FOOD STUFF
••• Santa Barbara’s ritziest sushi bar is now open (photo by Jakob Layman).
••• First look at the menu of the new izakaya-inspired Mokutan.
••• L’Antica Pizzeria da Michele has started hiring.
••• Kai Sushi appears to have closed.
••• More on Santa Barbara Food Connection’s plans for Milpas Street.
••• “Ice cream and cereal bar” slated to debut next month.
••• Roblar Winery’s farmstand.
→ Read the post.
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HOT PROPERTY
Last week’s sales: Glamorous Montecito estate garners a big profit; a 13,467-square-footer on 10 acres in Hope Ranch; a 1920 Craftsman on the Lower Riviera; a Samarkand four-bedroom; and more. See what sold—and for how much.
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BURNING QUESTIONS
“There’s a big house with a lot of parking at the corner of W. Cota Street and Bradbury Avenue. What’s it used for?” Here’s the answer (along with some history).
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Recent Comments
City staff has said otherwise if you've ever attended any meetings on the subject. Grand Jury agreed https://www.independent.com/2025/07/01/santa-barbara-grand-jury-calls-for-stronger-enforcement-of-street-vendors/ Members of the jury visited food trucks… — Jefferson A.
👏👏👏👏 — NJH
The street kitchen on Upper State is delicious — the line to get food says it all. Also pretty sure they have a permit. — Ederson
Let’s all remember that street vendors DO have health code rules and regulations they follow. Even permits! Maybe next time ask the vendor instead of… — Meghan
Christine! Can you tell us the specific health code rules about raw meat? — Meghan
Let’s all remember that street vendors DO have health code rules and regulations to follow. As well as permits! Have you ever checked with a… — Meghan
You should talk to an actual restaurateur. Labor is by far their highest expenses, followed by cost of goods sold, with a rent a distant… — Jefferson A.
Truth! Rules for thee but not for me doesn’t work well when refrigeration of raw meat is involved! — Christine!
because they are policing more important things. everything should be enforced, thats not what im saying. im saying they are busy. — Seth
Feels like we’re aiming all our attention at vendors instead of the root problem: high rent and a permitting environment that makes affordable food nearly… — CH