FOOD STUFF
••• Hot bagel chain opening on upper State Street.
••• Acme Hospitality is adding an L.A. restaurant to its portfolio.
••• Revolving restaurant pop-ups slated for downtown storefront.
••• Acclaimed San Francisco chef to cook at El Encanto.
••• New restaurant in Ojai.
••• Apples to Zucchini Cooking School is moving.
••• Street kitchens.
→ Read the post.
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JUST LISTED
Noteworthy new listings: Midcentury panache on the Lower Riviera; half-finished gut reno in Campanil; quasi-Shelton on Mission Ridge Road; single-level spiffer-upper on the Riviera; San Roque new-build; and a 1990s resort-style compound out by the Ritz-Carlton Bacara.
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NEWS ROUNDUP
••• ICE agents pepper-spray citizens in Santa Barbara and Carpinteria.
••• Rivian to open a dealership near the airport.
••• California sues over oil pipeline jurisdiction.
••• East Beach has reopened.
••• Carpinteria looks to tighten e-bike regulations.
••• Arroyo Quemado Trail closed for storm repairs.
••• Update on cannabis shops in Los Alamos and Noleta.
••• La Conchita remains under year-round evacuation warning (above).
→ Read the post.
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WHERE IN SANTA BARBARA…?
Know where this was shot? Prove it in the comments.
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Recent Comments
So happy LOSSAN moved the Padaro track project. The loss of that many trees would have been heavy on the heart. — Dominique Lujan
You might like to look at the article in the New York Times to see about how Patrick Nesbitt has made his money. It’s in… — Enna
Same experience for us. Unfortunately. The waitstaff/servers are lovely and hopeful. But in reality nothing much has changed. — Sarah
The Biltmore...forever under change (like State Street)...Warner either has terrible design consultants or none at all. I suppose with his F you money he just… — Cee Oh
Couldn't agree more about the Knock. Went there just to see what it was like and was greeted with mediocre food, slow service, and pricey… — SusanA
Love love Monte's! — JJ
The Valley Project in the SB Funk Zone. Delicious wines, always helpful staff, and fun graphics letting us know where those amazing grapes come from. — David Ashfield