FOOD STUFF
••• The best biscuits in town.
••• Uncorked is now serving a seven-course tasting menu three nights a week.
••• Austin seafood restaurant Clark’s is indeed opening on Coast Village Road.
••• Changes at Foxtail Kitchen.
••• A peek inside the Rare Society steakhouse coming to the Funk Zone.
••• The Ballard Inn’s chef has left after five months.
••• Bagel pop-up at Peasants Deli.
••• Twenty-Four Blackbirds is working on Oaxacan mole negro.
••• The Bristol Farms rite of passage.
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HOT PROPERTY
Last week’s sales: The Park Lane conundrum got handed off again; a 1923 Upper East house with pretty outdoor spaces; another one in Glen Oaks; 1970s French Normandy in Campanil; a very Mediterranean 5,300-square-footer on Gibraltar Road; and more. See what sold—and for how much.
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ODDS & ENDS
••• Vuori is opening a Santa Barbara store (above).
••• Pacaso is trying to drum up interest in another Montecito house.
••• Imminent reopening for Sheffield Drive on-ramps.
••• Construction to start at a busy Montecito intersection.
••• Paintings of swimming pools at Sullivan Goss.
••• Public hearings about congestion relief along the Highway 101 corridor from Carpinteria to Santa Barbara.
••• More on the pressure cookers attached to utility poles.
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Recent Comments
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… — Jefferson A.
👏👏👏👏 — NJH
The street kitchen on Upper State is delicious — the line to get food says it all. Also pretty sure they have a permit. — Ederson
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… — Meghan
Christine! Can you tell us the specific health code rules about raw meat? — Meghan
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… — Meghan
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… — Jefferson A.
Truth! Rules for thee but not for me doesn’t work well when refrigeration of raw meat is involved! — Christine!
because they are policing more important things. everything should be enforced, thats not what im saying. im saying they are busy. — Seth
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… — CH