COMING ATTRACTIONS
A top L.A. pizzeria is opening in Santa Barbara: L’Antica Pizzeria da Michele—known by many from its appearance in Elizabeth Gilbert’s “Eat, Pray, Love”—expects to debut on State Street in May.
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HOT PROPERTY
What sold last week—and for how much: a flip for the record books; a quaint oceanfront house flipped for a nice profit; big Mediterranean on Eucalyptus Hill; the property after which Olive Mill Road was named; and many more.
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FOOD STUFF
••• Another wine bar is coming to the Funk Zone.
••• The extremely short menu at Shalhoob’s Public Market outpost.
••• Finch & Fork has closed for renovation.
••• The awful design of Chick-fil-A’s proposed Goleta restaurant.
••• Peeking inside the Cliff Room and the old 805 Hazy & Deli spaces.
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ODDS & ENDS
••• A big foreclosure in Hope Ranch.
••• Acme Hospitality’s new Palm Springs hotel is taking reservations (above).
••• Homelessness is up 3.4% in Santa Barbara County.
••• Lyle Lovett, Chris Isaak, and Jackson Browne to play the Bowl.
••• Four potential city redistricting maps.
••• “What Is America?” at SBCC’s Atkinson Gallery.
••• What’s up with the Montecito Journal’s sister publications?
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Recent Comments
This is the box outside of Ca’ Dario at the corner of Anacapa and Victoria. — Mike
Renaming the post office and spending $500 k to do it. Is another great example tax payers money being wasted. — Dan Kolodziejski
Hallelujah! The return of that Southbound on-ramp is long overdue — Tammy
You've done a great thing for the hapless men of Santa Barbara with this series. Stopping by half of these stores. — Andy
The post office renaming will cost roughly $500,000 paid for by the USPS internal funds from stamps and fees. — Derek
Thank you, Erik, for reminding your readers to support local businesses; it is one of the critical ways to help our communities thrive. (I laughed… — Pat
I agree about the skimpy wine pour. However, we loved the shared entrees (chicken and salmon) with their special rice. Yes there were leftovers but… — ElizabethW
That 5% would go to all employees proportionate to their hours I would presume compared to tips where more skilled staff take a higher percentage,… — Don
Geo , you know absolutely nothing about the restaurant business. — Roy
What if, and bear with me here because this is complicated, restaurants just paid their staff normally and charged prices that reflected those expenses, i.e.… — Rich