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October 11, 2023

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Newsletter: October 11

October 11, 2023|by Erik Torkells

NEWS ROUNDUP
••• The trees of Milpas Street are in danger of being removed.
••• California passed a law banning “junk fees.”
••• The tension between hotel and housing development.
••• San Ysidro Creek debris net dam cleared.
••• Goleta street improvements (and three new roundabouts).
••• Looking back at Santa Barbara’s early surf scene.
→ Read the post.

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HOT PROPERTY
Last week’s sales: Italian villa with Gothic overtones for $20.35 million; Ortega Ridge sprawler for $14.1 million; Hollister Ranch main house; stylish duplex just off Coast Village Road; funky 1921 relic; and more. See what sold—and for how much.

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FOOD STUFF
••• An update on Happy Cat Eats.
••• Elena’s Kitchen has closed.
••• Road-testing the frozen Bettina pizzas from Kitchenette.
••• The Coast Village Road outpost of Los Arroyos is closed for renovations.
••• Spiny lobster season has started.
••• Possible clues about Tamar’s permanent location.
••• Broad Street Oyster Co. is opening in San Francisco.
••• Signs of life at chicken-and-waffles chain Bruxie.
→ Read the post.

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Just Listed

  • Supersize Spec Compound South of the Freeway
  • A Handsome Renovation in Hope Ranch
  • A Heck of a Swimming Pool on Ortega Ridge
  • Spiffy $20 Million Spec Reno in Hope Ranch
  • Will McCormick House Become a Private Residence Once Again?

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

Restaurant News

  • Dart Coffee Co. Is Expanding to Summerland
  • Inside the New, Mostly Vegan Corner Market Downtown
  • Pascucci Restaurant Will Close After 33 Years
  • Opening Date for Que at the Santa Barbara Public Market
  • First Look at Bistro Amasa, Opening This Week

Popular Posts

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Walk With Me

  • The Arty Heart of Downtown Santa Barbara
  • A Five-Block Adventure in Downtown Ventura
  • East Meets West on Mountain Drive
  • On Summerland’s Western Fringe
  • Higher Education on the Mesa
  • In the Shadow of Magnolia Center
  • Downtown and a Little to the Left

Burning Questions

  • What Are Those Old Buildings at the Corner of Castillo and Montecito Streets?
  • When Will the Coast Village Road Medians Be Completed?
  • What’s This Scaffold Structure on Las Positas Road?
  • Why Does Street Striping Take So Long to Happen?
  • Why Do Rocket Launches Look the Way They Do?
  • How Is the San Ysidro Debris Basin Designed to Work?
  • What’s This Building on Helena Avenue?

Get Out of Town

  • An Old West Town in Wine Country
  • The Glorious Isolation of Santa Barbara Island
  • Hiking From Hotel to Hotel in the Dolomites
  • A Ramble Through the English Countryside
  • Notes From Up North
  • Sleeping in Style at Ojai’s New Hotel El Roblar
  • There’s More to Peru Than Machu Picchu
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