••• Revolver has branched into sandwiches with an impressive-looking muffuletta special (above, photo by Carl Perry). It’ll be available this Wednesday through the weekend; pre-order only, to pick up anytime from 2 p.m. to close.
••• The Starbucks at State Street and E. De La Guerra has a closing date: March 16. —Edible Santa Barbara
••• “Less than three years after launching Sun & Swell Foods, Kate and Bryan Flynn’s original idea to produce healthy, sustainably sourced grab ’n’ go snacks […] was running full-steam in early 2020.” Then Covid-19 came. “‘We’ve basically transitioned to an online, sustainably packaged grocery,’ said [Kate] Flynn, a UCSB grad who now offers more than 60 staples, from dried fruits, nuts, seeds, and grains to nut butters, cashew flour, date syrup, lentils, and more. ‘We want people to stock their pantry with super healthy, organic, planet-friendly foods.'” —Independent
••• “El Encanto, a Belmond Hotel, has a new executive chef, Bruno Lopez,” says Noozhawk, and an updated menu. (Any guesses what “curly seasonal vegetable” might mean?) According to Edible Santa Barbara, Lopez was most recently executive chef at the Ritz-Carlton
Toronto Rancho Mirage. Here’s hoping he can make the food at El Encanto live up to the setting. UPDATE 2/23: A rep for the hotel emailed a correction about Lopez’s last gig.
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