FOOD STUFF
••• Is something finally happening in this space (above)?
••• The Black Sheep folks are said to be working on something new.
••• Oat Bakery teased a new project.
••• The Coast Range sister restaurant in Solvang will serve Mexican food.
••• Barbareño is now doing catering.
••• Hustle & Grind Coffee Company and Paradice Hawaiian Shave Ice have closed.
••• New outdoor seating in the works at Grassini’s tasting room.
••• Hotel Virginia is opening a beer-and-wine bar.
••• Profile of Santa Barbara–based Spicewell.
→ Read the post.
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HOT PROPERTY
Last week’s sales: Sand Point Road oceanfront for $23 million; Toro Canyon contemporary for $18.5 million; the 300-acre site of the former Rancho San Marcos golf course; 1925 Spanish with a swell roof deck; super-fast closing of a big Bel Air Knolls house; and more. See what sold—and for how much.
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BURNING QUESTIONS
“We’ve traveled around California a lot over the last four decades and noticed that many cities have adopted green pavement markings for bike lanes and shared lanes,” emailed N. “But Santa Barbara hasn’t followed suit. Cabrillo Boulevard, in particular, has become very dangerous for cyclists. How does the city decide to mark bike lanes?” Here’s the answer.
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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