••• The “for lease” sign is gone at 7 E. Anapamu, once the site of La Cocina/The Smithy/Somerset, and workers have been seen inside (although the interior doesn’t look any different). Anyone know anything? It has the best courtyard in town.
••• The word on the street is that the proprietors of the Black Sheep—slated to close September 4—are looking to open a new concept on State Street.
••• As promised, more info on the Coast Range folks’ plan for the Succulent space in Solvang, due in early fall: “Campo del Sol will offer contemporary and traditional Mexican food with an emphasis on locally-sourced, fresh and artisanal ingredients. The restaurant brings Coast Range and California Central Coast nods to an all-day dining menu featuring brunch, lunch, and dinner items comprising time-tested fan favorites and updated, playful plates,” such as….
Starters like Chicharron de Queso using crispy Gouda cheese, Coctel de Camarones, and Aguachile de Callitos—with a base of fresh New Jersey scallops—join throwbacks like a “Mexican Pizza,” with a simple menu description reading, “Taco Bell 1985.” Ensaladas, quesadillas, and flautas follow, as does a vegetarian dish of Tetelas Oaxaca, crispy triangles of fresh corn masa, black bean purée, crema, cotija, and salsa macha.
Enchiladas, fajitas and other menu items feature definitive Coast Range touches, like the eponymous Campo del Sol Sizzling Fajitas with a protein option of Wagyu skirt steak, the Mar Y Tierra enchilada with filet mignon and lobster, grilled ribeye asada tacos, and whole grilled fish “sarandeado” bathed in red and green salsa. House specials round out the menu, such as Duck en Mole Coloradito (with crispy duck thigh and grilled-to-order-duck breast), Carne en su Jugo (tender chopped beef in a broth of bacon, tomatillos, cilantro, onions, and serrano), and a combination trio which includes one enchilada, one enfrijolada, and one enmoleada.
••• From Barbareño: “We are very excited to announce the imminent arrival of our mobile Santa Maria Grill trailer! With this, we will be able to serve large groups of between 50-200 people offsite for weddings, private special events, company retreats, and much more. We have crafted a menu that is casual and approachable for large groups, while still being refined—red oak grilled tri tip, slow-cooked BBQ chicken, ranch salad, macaroni and cheese, and esquites, to name a few. […] The trailer is set to arrive October 2022. However, we are beginning to accept bookings for events now.”
••• Hustle & Grind Coffee Company and Paradice Hawaiian Shave Ice in Paseo Nuevo have closed. —Restaurant Guy
••• Grassini Family Vineyards has applied for 1,159 square feet of patio seating at its tasting room in the El Paseo courtyard.
••• Oat Bakery posted an intriguing item about “exciting projects coming up” and how it’s “in need of some experienced design/help for a bakery project.”
••• A couple of doors down, the Hotel Virginia has applied for a license for a small beer-and-wine bar.
••• Inc. profiled Santa Barbara–based Spicewell: “founder Raina Kumra wants to show customers the healing powers of spices and herbal remedies” (via Edible Santa Barbara).
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