••• Linden Hall, Revolver’s non-pizzeria sister restaurant in Carpinteria, has posted a menu online. The food looks far more sophisticated than anything in this area. (Above: the coffee parfait.) The website also has an OpenTable link, but reservations are not available yet. I’ll try asking for an update. UPDATE: The headline should actually be “First Look at Linden Hall’s Rather Exciting First Menu,” because owner Nick Bodden says that chef Will Moon—whose menu was below—has left the project, and Bodden will be taking over. Consequently, the menu will be more Bodden’s style. Stay tuned for details on what that means…. UPDATE: “Linden Hall is a homage to my New York roots,” says Bodden. “Bodegas, Jewish delis, Italian cafes, French bistros. A melting pot of sorts, all filtered through the skills and techniques I’ve picked up throughout the years working. You can expect to find everything from a Scott Sampler–inspired mortadella sandwich, beef tartar, Caesar à la Revolver and house-baked goods like focaccia, challah, and jelly donuts. Plenty of wine and of course vinyl records. I want it to be familiar yet nuanced and keep it strange and interesting like avant-garde jazz.” In other words, it’ll be much more like Revolver, but without pizza. Still very exciting!
••• The In-N-Out long in the works for Buellton—”at 515 McMurray Road, the former home of the Parks Plaza Theatre,” which would be torn down—took a step forward. The Buellton Planning Commission approved the project, but with many conditions yet to be figured out. “One item in the Planning Commission’s approval grants In-N-Out 180 days, not the typical 60 days after the action, to accept the conditions. If they can’t come up with a plan during talks with the city and Caltrans, In-N-Out could return to the Planning Commission.” —Noozhawk
••• Miracle, the Christmas kitschfest, returns to Pearl Social starting November 11. Reservations open October 29.
••• I hear that Merci will be moving toward table service—i.e., not just running food out but taking orders at the tables—with new outdoor furniture. Here’s hoping the takeout containers are being upgraded, too. I love the food at Merci, but I’m finding it hard to forgive all that plastic—which isn’t even recyclable. All the more reason to dine in, I guess.
••• The Channels, SBCC’s news outlet, profiled the Roger’s Tacos cart.
••• Noozhawk profiled Roan Mills Grains, which sells baked goods at the weekend farmers’ markets.
••• Santa Barbara Pizza House has opened in the former Patxi’s Pizza space on State Street (Cota/Haley). The registered agent for the LLC is Erin Khodabandehlou; the Instagram account promises “deep [dish] and Neapolitan pizza.” (The photo below is of deep dish pizza, courtesy the restaurant.) —Restaurant Guy
················
Sign up for the Siteline email newsletter for the freshest food news in town.
Agreed about the Merci plastic containers.
Not sure what the solution is. Most “compostable” containers are rife with PFAS and despite recent legislation in CA that food containers not utilize PFAS, I’m extremely dubious that they’ve been effectively phased out. No good options that I’m aware of, which is very unfortunate.
Its all a joke- similar to deactivating Diablo Canyon only to blow up Port San Luis and turn it into a port for offshore wind farm unloading / holding and what not. Why not just keep Diablo? SMH
Why not both? Anyone who actually cares about the environment should adore nuclear, especially as it is already in place. A wind farm 20 miles offshore is icing on the cake. The construction is temporary.
Construction is temp? No – its not. The never ending maintenance of the project, including blade changes every 5-6 years. The 600 boat trips back & forth before a single cable or part is laid down- its going to look like Port Hueneme if we are lucky. Please read up on what Port San Luis will look like and the infrastructure needed just to get the project started started.
Here is some info:
https://www.sanluisobispo.com/news/local/environment/article270012052.html
Here is a viable link!
https://calcoastnews.com/2023/04/will-legislation-squelch-local-input-on-industrializing-port-san-luis/
That pizza must REALLY be deep dish, the first time I saw the post I thought it was a stew. Didn’t realize it was a pizza until I got to the end. And speaking of pizza I was shocked! Shocked, I’ll have you know to see Rusty’s Pizza not win the SB Indie Reader’s Poll. Congrats to Bettina, I haven’t tried it yet and I voted for Lucky Penny. . . since I work there. (But truth be told I really miss Marty’s, I loved Marty’s . And here’s a story, in the early 1990’s I had two roommates and we programed the presets on our wall phone. Push 911 and we would hear, “Marty’s Pizza, thirty minutes or less!!)
Agree with sauce at Marty’s Pizza. It was the best! Sorry to see them go.
I agree about plastic @ Merci. I try to remember to bring my own containers or ask for paper which works.