••• Reunion Kitchen + Drink has opened in East Beach’s Cabrillo Pavilion. For now, the hours are 3-9 p.m. Here’s the menu, which you can’t say is small:
••• Has the Kitchen, the incubator/restaurant planned for the former Samy’s Camera space at 530 State Street (Cota), hit a snag? The website (kitchen530.com) and Instagram account (@kitchn530) have been taken down. It’s possible, of course, that the founders could be coming up with a URL and IG account that don’t include 530—the original name was Kitchen 530—but usually you’d redirect the old ones to the new. I’ve reached out to cofounder Diana Pereira….
••• Fans of Capisce Market will want to know that it’s having a pop-up this Saturday with Clevr—a rare chance to browse the goods and meet founder Serafina LoGiacco rather than order online. Right: spiced persimmon granola.
••• Unstoppable Good Lion Hospitality—of the Good Lion, Shaker Mill, Venus in Furs, and Test Pilot—is working on a second establishment in downtown Ventura. This one is on Oak Street, although the sneak peek of the plans in an Instagram story didn’t specify where.
••• Also via Edible Santa Barbara: Zio & Sweet Italian Desserts is taking the place of Le Macaron in Paseo Nuevo. From the founder, whom the website does not name: “Having traveled the world in the music business for over 40 years, my countless tours in Europe almost always went through Italy. Fortunately, when in Italy, there was always the opportunity to visit the local gelato shops. All those great memories gave birth to the idea of Zio & Sweet Italian Desserts. So in November of 2020, I began this transition. Now here it is, one year later. The grand opening is in November of 2021! Our gelato, sorbetto, and pastries all come from real old-world recipes of a family from Milan that started in the dessert business over 60 years ago. They make the products that we proudly serve to you. Nobody can make it better.”
••• Speaking of sweet things, I needed a dessert for a dinner party and I wanted something new, so I asked Sandra Adu Zelli of Gipsy Hill Bakery if she’d make something seasonal and delicious. Voilà, poached pears and frangipane in pastry, with salted caramel sauce and whipped cream. They were obviously beautiful—for some reason, I took a photo of the lone cracked one—and a big hit. The moral: don’t be afraid to ask our many home bakers for custom ideas.
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