FOOD STUFF
••• Slice House by Tony Gemignani is looking to open here (above).
••• Giovanni’s Pizza is said to be taking over the Good Plow space in Carpinteria.
••• First impressions of Santa Barbara Fish Market’s Goleta restaurant.
••• Update on Shalhoob’s Noleta outpost.
••• The name of Yona Redz’s seafood spinoff.
••• Santa Ynez Valley Restaurant Weeks.
••• Rebranding of the Santa Barbara Airport café.
••• Hope that Peacock Family Farms will return to the farmers’ market.
••• Azul profile.
••• Lompoc’s Eye on I has reopened.
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HOT PROPERTY
Last week’s sales: Montecito ranch house for $7.8 million; 1956 house on Oak Grove Drive; Rincon off-market; five-bedroom east of Hidden Valley; Goleta’s Bluffs gated community; the Virginia Road one with the below-grade lower level; and more. See what sold—and for how much.
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ODDS & ENDS
••• Quality Inn slated to become “permanent affordable housing.”
••• New “luxury piercing studio” in the Funk Zone.
••• What’s in store for 801 State Street.
••• Hope Ranch palm tree replacement.
••• Victoria Market painting.
••• Scott Johnson art exhibit at the Architectural Foundation.
••• Exploring the bike path linking Santa Claus Lane and Carpinteria Avenue.
→ Read the post.
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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