••• I finally made it to Tondi Gelato, on State Street (De La Guerra/Ortega), and I thought the gelato was excellent. My two flavors were tiramisu and gianduia (chocolate and hazelnut), but next time I’ll try the mango. There was a crate of ataulfo mangoes—the best variety—visible behind the counter.
••• The Rosewood Miramar Beach resort’s new all-day restaurant, the Revere Room, opens April 14. (It replaces Malibu Farm.) The menus—for breakfast, lunch, and dinner—are along the lines of what you’d expect (i.e., pricey, but of course you’re paying for the setting, too). Less expected is the “Pickles from the Garden” section at lunch and dinner.
••• The new San Roque outpost of South Coast Deli opens today in the former Noemi space on State Street (just east of N. Ontare).
••• The Bagel Boiz are getting into the merch game. The text at the bottom says, “Est. 2020. Terrible year, great bagels.”
••• Santa Barbara Wood Fire Pizza and New Si Chuan Garden, on De La Vina, appear to be closed. —Restaurant Guy
••• The Restaurant Guy also reports that Carp Kitchen and Grocery LLC is opening in the former Crushcakes space in Carpinteria. A quick look at the liquor-license application shows that the proprietor is Debra Goldman of Savory Thyme Catering.
••• From Bell’s: “We are proud to announce our partnership with Tyler Winery to launch a series of lunches to benefit Feed the Valley, our local charity with Santa Barbara Foundation, whose mission is to mobilize independent restaurants impacted by Covid-19 and use them as a resource to help fight food insecurity in the Santa Ynez Valley. The kitchen will be offering a delicious 3-course prix-fix lunch that will be thoughtfully paired with a selection of our single vineyard wines. Tickets are $85 per person and all proceeds for this lunch will be donated directly to Feed the Valley. We will be offering this at Mae Estate Vineyard every other Friday starting April 16.” Book here.
••• Matty’s Hot Chicken is popping up on Sunday, April 18, at Goodland Kitchen in Goleta.
Sign up for the Siteline email newsletter for the freshest food news in town.