THE WAY IT WAS
Hal Boucher was hired in 1949 to be the Biltmore’s house photographer—and he continued in that role for over 70 years. Here’s a taste of his glamorous oeuvre.
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THE FOOD SCENE
••• A pretty spot to dine outside in the Funk Zone.
••• San Diego wine shop taking over the former Savoy Wines space.
••• The Santa Barbara Vegan Chef Challenge is coming up.
••• Rascal’s is helping Rudy’s develop a vegan menu.
••• Amaro ice cream.
→ Read the post.
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GOOD HOUSEPEEKING
Highlights of this weekend’s open-house lineup: $25 million time capsule overlooking Butterfly Beach; Montecito contemporary with private beach path; party pad with Pacific views; one of the more dramatic infinity pools in town; new-build Brutalism.
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NEWS DIGEST
••• The argument for taller buildings in Santa Barbara.
••• TV anchor pushes teen, goes viral.
••• County to send fewer weather alerts.
••• Five blocks of De La Vina will be narrowed to one lane.
••• Candidates for state assembly to debate.
••• Lotusland’s plant health care coordinator.
••• Goleta sidewalk project update.
••• Sewer lateral software.
→ Read the post.
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BURNING QUESTIONS
“Recently, there have been a few intentional fires in the middle of Montecito, which surprises me, given the area’s vulnerability. And then there’s the matter of air quality—the smoke drifts all over and makes breathing difficult.” —T. The answer.
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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