••• PopUp Bagels is opening in the former Blaze Pizza space (3925 State Street) at the Five Points Shopping Center, reports Restaurant Guy. The chain currently has 23 locations nationwide; there’s more on PopUp Bagels in this 2022 New York Times article, which calls the bagels “smaller, airier and crisper” than a normal bagel, with a texture “somewhat like that of a baguette.” The NYT subsequently named the bagels among the city’s best.
••• Acme Hospitality will soon have an L.A. restaurant in its portfolio: Picala, in “the innovative Cumulus District, located between Culver City and West Adams, with doors set to open in late March 2026.” The food will be Spanish. As for Cumulus, it’s more of a giant development than a neighborhood: “Home to ARQ, a 31-story high-rise, and VOX, a lively [?] 7-story mid-rise, it blends modern living with more than 50,000 square feet of shopping, dining, fitness, and entertainment. At its heart is Zócalo, an inviting park and gathering space.”
••• I hear that a) the redevelopment of 113-117 W. De La Guerra—current home of Elsie’s Tavern and former home of The Green Table—is no longer happening, and b) the 113 W. De La Guerra storefront, where The Green Table’s kitchen was, will showcase restaurant pop-ups.
••• Michael Tusk of San Francisco’s Cotogna, one of those restaurants that everyone loves (and is now hard to get into at dinner), will be cooking at El Encanto on March 21. No word yet on how to reserve a spot. And anyone interested in visits by notable chefs should join Companion Hospitality‘s mailing list—lots of interesting collabs are in the pipeline (at Bell’s, Bar Le Côte, etc.).
••• Something called Reframe Bistro is opening at 535 W. El Roblar Drive in the Meiners Oaks area of Ojai.
••• Apples to Zucchini Cooking School is moving to the First Presbyterian Church of Santa Barbara (at Constance Avenue and State Street).
••• The crackdown on street kitchens is going great! (I hesitated to mention this because someone will probably call me anti-immigrant, and I’m not. But if health regulations are important for brick-and-mortar restaurants, they’re important for street kitchens, too. To look the other way is unfair to the businesses forced to follow the rules.)
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The street kitchen at Mission liquor(Mission and San Pascual) is back up and running.
Lower State street was full of vendors last Friday night.
Can anyone explain why the police can’t respond and shut them down? They respond to noise complaints and shut down parties.
Confiscate their heat source and business is over.
because they are policing more important things. everything should be enforced, thats not what im saying. im saying they are busy.
No Street Kitchens crackdown not going so well, they have expanded, you have over 20 hot dog carts downtown and all the other food stands every weekend on State st. Just saw it this past weekend. And you’re absolutely correct how is it fair for brink and mortar to follow all those rules and these people get away with out having to follow any rules at all.
Feels like we’re aiming all our attention at vendors instead of the root problem: high rent and a permitting environment that makes affordable food nearly impossible here. People buying street tacos were rarely going to convert into a sit-down restaurant check anyway. If we want fairness, make compliance achievable: streamlined permits, designated areas, clear health rules, then enforce those rules consistently.
You should talk to an actual restaurateur. Labor is by far their highest expenses, followed by cost of goods sold, with a rent a distant third.
Truth! Rules for thee but not for me doesn’t work well when refrigeration of raw meat is involved!
Christine! Can you tell us the specific health code rules about raw meat?
Based on your repeated comments here, it seems you are confused on the subject matter- perhaps figure out what the subject at hand is….Permitted food carts/permitted taco trucks/food trucks vs unpermitted food stands cooking tacos out of the back of a van.
As far as industry standards and what the Health Dept goes off of for raw meat storage- here are the facts:
https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling
Let’s all remember that street vendors DO have health code rules and regulations to follow. As well as permits! Have you ever checked with a street vendor or are you simply making assumptions?
City staff has said otherwise if you’ve ever attended any meetings on the subject. Grand Jury agreed https://www.independent.com/2025/07/01/santa-barbara-grand-jury-calls-for-stronger-enforcement-of-street-vendors/
Members of the jury visited food trucks and carts around the county and directly observed “numerous violations of food safety laws and ordinances.”
Of the 11 carts detailed in the report, none had valid health inspection permits, handwashing facilities, or food handler cards. Six of 14 food trucks visited by jury members were able to present health permits and food handler cards. Food carts were also observed storing cooked meat in Styrofoam containers, and meat and fruit were not kept in a temperature-controlled environment as required by county codes.
Let’s all remember that street vendors DO have health code rules and regulations they follow. Even permits!
Maybe next time ask the vendor instead of assuming?
The street kitchen on Upper State is delicious — the line to get food says it all. Also pretty sure they have a permit.