Field + Fort and the Pickle Room Are Reopening

••• Field + Fort is reopening: “Though we won’t be able to gather and celebrate in the way we had so enjoyed, we very much look forward to welcoming you back, according to the new regulations and guidelines we are awaiting. We hope to be open for coffee, pastries and gifts for your favorite moms, via curbside pick up on Friday, Saturday, and Sunday. We plan to have an expanded Feast menu for take out starting Tuesday. Stay tuned for more details and stay well!” (The goal is this Friday and the following Tuesday, depending on the governor’s guidance.) UPDATE 5/8: It’s open 9 a.m. to 5 p.m.

••• “The Pickle Room will open beginning May 6 for to go food and cocktails from 4 p.m. to 7 p.m. Tues to Sat. Food must be purchased with cocktails.” —Restaurant Guy

••• Acme Hospitality emailed a depressing survey to patrons of its restaurants (The Lark, Loquita, etc.) in an attempt to assess what precautions people might like to see when dining out again. Plexiglas dividers between tables, disposable cutlery, servers wearing gloves, temperature checks for guests…. Throw in a bedpan and you could be at a hospital.

••• The Independent looks at “emerging network of restaurants, social workers, and nonprofit foundations that are trying to fill the region’s most vulnerable bellies while also keeping chefs employed and protecting the larger food chain of farmers, ranchers, and fishermen. These efforts are complex, very fluid, and still in need of sustained funding. But just a few weeks into the projects ​— ​the primary ones being umbrellaed under the Foodbank of Santa Barbara County and SB ACT’s Community Food Collaborative, with New Beginnings and City Net as partners ​— ​many feel that the work is paving the way for food-distribution solutions that will persist even when the pandemic dies down.”

••• Good news for us early risers: The Dune Coffee Roasters café on Anacapa is once again opening at 6 a.m.

••• If a new pizza at Bettina isn’t news, I don’t know what is. It has red potato, Sottocenere truffle cheese, fontina, fava beans, preserved lemon, and black garlic oil.


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