More food news: Profiles of Arnoldi’s Cafe and Cristino’s Bakery; nice use of plexiglass at Sakana; Old Town Coffee is now selling the beans from its roastery; short film and discussion about growing mussels off the coast of Santa Barbara.
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And the new listings keep coming—including a colorful Mediterranean villa, a memorable facade on El Bosque, glamour potential on the Riviera, and an artist’s longtime home, which always makes for interesting viewing.
Other recent news: Million-dollar donation promised to San Marcos Foothills Preserve campaign; Patrick Nesbitt’s estate, last listed at $65 million, is headed to auction; Figueroa Mountain Brewing Co. filed for bankruptcy reorganization.
A chain of boutique hotels is taking over the Spanish Garden Inn, a favorite of travelers since it opened 20 years ago.
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Other recent news: Who recently bought the $23.75 million house on Padaro Lane; the effort to take over the Montecito Sanitary District; Bob’s Vacuum has reopened under new ownership; a review of San Luis Creek Lodge in San Luis Obispo.
While the week’s noteworthy sales include a few big-ticket houses, most were under $3 million.
Recent Comments
This is the box outside of Ca’ Dario at the corner of Anacapa and Victoria. — Mike
Renaming the post office and spending $500 k to do it. Is another great example tax payers money being wasted. — Dan Kolodziejski
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