••• After soft-opening by reservation only over the weekend, Secret Bao officially debuts this Wednesday in the former Café Ana space at Anacapa and Anapamu. The menu looks like what was being served at the Handlebar pop-up—i.e., delicious across the board—but a bit bigger. The hours are Wednesday through Sunday, noon to 8 p.m. Pictured at right: Chef-owners Felicia Medina and Peter Lee.
••• Malibu Farm’s outpost at the Rosewood Miramar Beach resort has closed for good, to be replaced by something else yet to be announced. (Thanks to W. for the tip.) The question now: will the resort find someone else to partner with or bring the restaurant in house, as with Caruso’s? I’d venture the latter, but then I always thought the Miramar’s Malibu Farm location felt like a hotel restaurant with branding overlaid.
••• Wylde Works, maker of mead and kombucha, shared more about its plan for 609 State Street (Ortega/Cota): “Yes, indeed; we are moving our brewery onto State Street! Along with it, a tasting room to celebrate our motley crew of our fun and funky beverages (hard and nonalcoholic), a simple menu inspired by local goods from our fellow farmers market, and, last but not least, a hangout lounge for kids and adults because everyone needs community.”
••• I was pleased to see Merci added a vegetarian sandwich—daikon, cucumber, sprouts, and green curry yogurt on whole-wheat sourdough—but since I had arrived with my heart/stomach set on the ham, cheese, and butter on a baguette, I didn’t order it. Next time….
••• “The Santa Barbara Board of Supervisors voted 5-0 to approve an ordinance that would permit direct sales of home-cooked meals to customers. […] The food must be cooked and served within the same day and that vendors must not exceed 30 meals a day or 60 meals per week.[…] Each Microenterprise Home Kitchen Operation can employ no more than one person full-time in addition to family members and […] the food must be sold directly for on-site dining, delivery, or takeout.” Naturally, there are fees. —Independent
••• My husband and I had a tasty lunch at Ventura’s Frontside Cafe on the way to L.A. I recommend the brekkie roll, and the fries were thin, crispy, and still hot. The interior is attractive, à la Two Hands in New York, but of course we only experienced it while ordering. While there are four or five tables out front, we sat on some sunny steps nearby.
··················
Sign up for the Siteline email newsletter for the freshest food news in town.
Comment: