••• Caterer Kultura‘s Tuesday pop-up at Third Window Brewing is looking like a regular thing. This week’s menu includes tacos, tortas, nachos, and ramen made with birria, or braised beef. It’s available from 4:30 p.m. till whenever it sells out.
••• Caterer Tondi Gelato is opening shop in the old Wetzel’s Pretzels space in Paseo Nuevo. —Restaurant Guy
••• I got a great response the first time I mentioned my desire to start a food award different from the Independent’s “Best of Santa Barbara” popularity contest, but I figured I should do it again in case anyone missed it. I’m looking for a panel of people who obsess over food in Santa Barbara. Some will be professionals, and some won’t. This is all in the early stages, but if you’d like to throw your hat in the ring, please email [email protected] about why you should be a judge. I don’t care whether your opinions dovetail with mine; I’m looking for expertise and enthusiasm. Are you the person your friends ask for food-related advice?
••• The Independent profiles Lokum, a Turkish bakery that opened on State Street in February. The proprietors say they plan to open a Turkish breakfast spot in the city.
••• The new Tavern at Zaca Creek in Buellton is now open for lunch and brunch, as well as dinner. The lunch menu has a section called Betwixt the Buns…. (Photo by Michelle Ramirez.)
••• BLT season is an important time in my life, and there are some delicious ones in this town, but no one does it quite the way I want. Bossie’s Kitchen and Helena Avenue Bakery both griddle the bread (I just like it toasted), and Helena uses burrata instead of mayonnaise. (Like I said, they’re both delicious.) So I decided to make my own, which required a different bread than the sourdough I always buy from Bettina. I was delighted to find Riviera Bread‘s sourdough sandwich loaf, which did the job perfectly.
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