••• “The owners of Olio e Limone have turned their crudo bar into Olio Bottega, an Italian breakfast, lunch, and retail shop,” reports H. (who sent the tasty pastry photo, too). “They have Italian schiacciata sandwiches that are insanely good and a bunch of other stuff.” In an Instagram post, Olio said it’s open 9:30 a.m. to 3:30 p.m. every day but Monday, and there’s seating if you want it. (This appears to be a pandemic pivot, not a permanent change.)
••• Reports of Dawn Patrol‘s demise proved incorrect: the State Street breakfast-and-lunch restaurant has reopened.
••• Learned something new from Scene on State: “You can bring home a jar of your favorite Mony’s salsa (we love their pistachio salsa!) to enjoy throughout the week. Only $7 a jar! If you return the jar, they sterilize it for for reuse.”
••• The Vegan Chef Challenge is this month, with participating restaurants creating special vegan dishes.
••• The second outpost of Bob’s Well Bread bakery/café, in the town of Ballard, has opened: “The community can now enjoy the same Bob’s Well Bread authentic hand-made bakery goods and café selections found in Los Alamos for the past six years,” says the release.
••• More in the Independent on Venus in Furs, the new natural wine bar from Brandon Ristaino and Misty Orman of The Good Lion, Test Pilot, et al. Below: wine director Lenka Davis.
••• The Independent profiles Patience Ncube, who launched “Afro-Fusion Catering as a meal subscription and private catering service [….] The family-style meals come with a choice of sides that may sound unfamiliar or unusual to most American ears, but can lure even fussy foodies-in-training. Ugali, also known sadza, is a maize-based food that’s a natural fit for fans of grits or, given its density, polenta. Chapati is an African bread akin to East Indian paratha, which is similar to naan. Rice options include coconut rice, jollof rice (simmered in tomato and pepper sauce), or peanut butter rice.”
••• Spiny lobster season is nearly here…. If you’ve never been to the Saturday Fishermen’s Market, it’s definitely worth a visit.
Sign up for the Siteline email newsletter and you’ll never miss a post.
Recent Comments
Hi Rob, Is the architect and his staff liked by the workers? — DEREK
That’ll depend on how long the permitting process takes. — Erik Torkells
Would love to share the amazing property I just closed 'off market' on Pomar Lane after 7 offers for $8,088,000. Where to send information and… — Maryanne Brillhart
Any idea when this is scheduled to begin development? — Brenna Ritchey
Ditto the other two comments. Wonderful to see this country! Thanks! — Shirley
Hotel Santa Barbara. 533 State St. — Karl
This was a fantastic article with great photos. Wow. — James
Thank you again Erik! I love your travel reporting. — Tal
A Michelin star from Montesano Group? That’s a stretch. The food at Lucky’s has devolved to tasting and looking like it fell off a Sysco… — BW
Sounds like you have little to know information and you are clearly making assumptions. — John Jones