FOOD STUFF
••• Bossie’s Kitchen is serving breakfast (and that includes doughnuts).
••• Azul says it should finally open soon.
••• The Polo Club restaurant has closed.
••• Wine and hors d’oeuvres at an outpost of Renaud’s.
••• New forecast for the Dart café at the harbor.
••• A Carpinteria icon is no more.
••• Reader question about the Goleta Beach restaurant.
••• Profile of Oliver’s chef Manny Juan.
→ Read the post.
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JUST LISTED
Noteworthy new listings: Cielito ranch house with a freeform swimming pool; Lower Village Mediterranean; 1929 Spanish Colonial in the Upper East; adobe hacienda compound; architecture with a capital A in the Santa Ynez Valley; and more.
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NEWS ROUNDUP
••• State Street Promenade to get bike lanes again.
••• Montecito debris nets to be removed.
••• UCSB officially pulls the plug on Munger Hall.
••• New refillable store in Goleta (above).
••• The Modoc Road Multi-Use Path makes progress.
••• Proposed expansion of the Tajiguas Landfill.
••• ExxonMobil subsidiary wants to repair an oil pipeline rather than build a new one.
••• Fiddling with the boundary of the Chumash Heritage National Marine Sanctuary.
••• Real estate commissions could be headed for a change.
••• The tree of the month.
→ Read the post.
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WHERE IN SANTA BARBARA…?
Know where this was shot? Prove it in the comments.
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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