FOOD STUFF
••• Starbucks is coming to the Funk Zone.
••• Brophy Bros. has plans to expand (above).
••• New ownership for Louie’s California Bistro at the Upham hotel.
••• Merci’s takeout roast chicken for two.
••• Presqu’ile Winery bought land formerly used to grow cannabis.
••• Pueblo Pollo is said to be reopening in Isla Vista.
••• A change in direction at Linden Hall.
→ Read the post.
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JUST LISTED
Noteworthy new listings: A Montecito classic, complete with tower; woodsy midcentury by Lockwood de Forest; winning new-build steps from the Upper Village; 1946 Alex D’Alfonso on E. De La Guerra Road; Riviera semi-remodel; and more.
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NEWS ROUNDUP
••• The State Street Advisory Committee met again (above).
••• Blissful Boutiques makers market lost its lease at Paseo Nuevo.
••• The city council approved new regulations for restaurant parklets.
••• The Land Trust bought 48 acres on the Gaviota Coast.
••• California Highway Patrol decided to stay and renovate its Calle Real office.
••• Progress for improvements at the Goleta Butterfly Grove.
••• Looking back at when a rich homeowner let self-described hobos live on her property.
→ 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
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
Little Mountain just isn’t organized. Everyone is very nice and the atmosphere stylish, but there is something wrong with it. The food is weird, portions… — Joan