A Yakitori Restaurant Is Opening on State Street

••• Construction has begun inside Mokutan, taking Choppa Poke’s place on State Street (De La Guerra/Ortega), and the restaurant should be ready by next month. The menu will be kushiyaki (skewered and grilled meats and vegetables), including yakitori (chicken).

••• M. asked for an update on Everytable, the healthy fast-food restaurant planned for years now at the base of Amazon’s office (State/Carrillo). The chain says it still has no idea when the location might open.

••• The expansion of Bree’osh‘s outpost at De La Vina and Alamar is mostly finished and looking spiffy, so now you can sit inside or out on the terrace. The current counter will soon be for to-go orders, and the new counter will be for dining in.

••• The Saturday farmer’s market has added a cookbook swap near its table. If you drop off something good, perhaps I can persuade my husband to give up his copy of the CCCP Cook Book.

••• “Three months after Chick-fil-A was at the center of a community controversy over its long line of vehicles queued up to get food, the city of Santa Barbara and the company appear poised to settle on an agreement that will allow the popular restaurant to hold on to its drive-thru lanes. ‘From what our staff is telling us and our data is telling us, they appear to have improved the situation,’ said Councilman Eric Friedman.” —Noozhawk

••• I hear that Intermezzo by Wine Cask is taking over the former Cebada Winery tasting room across the paseo, with plans to turn it into a bar. UPDATE 6/13: It’s actually going to be a private dining/tasting room, says owner John O’Neill.

••• Solvang’s Craft House at Corque has launched breakfast service Thursday through Monday. No word yet on when lunch and dinner will start, but the menu below is on the website.


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The Everytable situation is bizarre, it seems like a great fit for downtown SB – I know I’d be picking something up from there several times a week.

John O'Neill

Thanks for the mention!

We are opening a private dining/tasting room… not a bar. Cheers!!
John O’Neill, Owner Intermezzo by Wine Cask