••• Flor de Maiz, the new restaurant on E. Cabrillo from the Los Agaves folks, does indeed have a Oaxacan bent: “The menu is focused on molés, and different from Los Agaves. They still have tacos and enchiladas and traditional Mexican food, but with a ‘Oaxacan touch.’ ‘We have a big variety of molés,’ [general manager Hector] Arellano said. ‘Every one of our dishes starts with molés, molé with chicken, molé with fish.'” Still no menu online, at least that I can find. —Noozhawk
••• “Longtime local chef Owen Hanavan has embarked on his first sole business venture, opening Lemon & Coriander, a farm-to-table restaurant in Old Town Goleta. […] Hanavan previously managed three locations as the executive chef at Renaud’s Patisserrie & Bistro. He was also the head chef for Barbareño, and he trained at The Four Seasons Biltmore. […] For now, the restaurant is open five days a week, Wednesday through Sunday, 7 a.m. to 2:30 p.m.” No menu online yet. —Noozhawk
••• “There is a new sign on the door of the old Giovanni’s [on the Mesa] that says “Mesa Brew. Beer, wine and food—coming soon.” […] A worker at nearby Mesa Pizza reports that the owner of Mesa Brew is also an owner at Mesa Burger.” —Restaurant Guy
••• Brasil Arts Café on State Street is closing after seven years. —Restaurant Guy
••• From a profile of Recipes Bakery on Santa Barbara Street: “Among the excitement of reaching their eight-year anniversary in January 2020 is the recent merger between Recipes Bakery and Jolly Brothers Catering, owned by Donald Hardin. […] The merged company will offer catering for a range of prices, whether it’s a small birthday or a massive wedding.” —Independent
••• A Restaurant Guy reader noticed construction inside the space 135 E. Carrillo, formerly the 805 Deli, and at one point said to be opening as the 805 Hazy and Deli. Always loved that name….