••• Que from Solvang’s Whiskey ‘N Rye opens December 9 at the Santa Barbara Public Market. From the press release: “Que will serve its signature style of West Coast BBQ, blending flavors and regional techniques from Kansas City to North Carolina. This carefully curated technique includes Whiskey ‘N Rye’s practice of smoking a variety of meats and vegetables twice daily in an indoor hickory wood chip smoker. Que will serve Whiskey ‘N Rye fan favorites like the brisket, pulled pork, and baby back ribs and new dishes specific to Que.” Update: Here’s the menu.
••• El Encanto‘s plan to install a pergola with retractable roof on its dining deck continues even under new ownership, according to the consent agenda for tomorrow’s Historic Landmarks Commission.
••• Starting next week, Na Na Thai is going to try putting its Buellton space to work in the mornings (8-10 a.m. Tuesday through Saturday) with a pop-up called AM Burritos. The speciality, as you might guess, is breakfast burritos: just one classic version, to which you can add bacon or chorizo (or not), and co-owner Ashley Ramirez says they’re hoping to be able to use Mejorado tortillas. (“Look them up! They’re amazing!”) You have to order online, for pickup or delivery, because there’s no dining in. They’re not sure how long it’ll last, so don’t dawdle.
••• While waiting in line at Marley Confections in Montecito—love that pistachio brittle!—I met Sara Brennan, who is opening Miss B’s Children’s Club in Summerland, and she said that there will be a café component open to the public.
••• If you have a yen for raclette and want to do it right, the Cheese Shop rents traditional raclette grills ($20 for two days).
••• When I want to eat something but I don’t think my husband will be into it, I occasionally claim to need to try it for Siteline. A recent example: Merci‘s chicken pot pie, which you buy frozen and heat in the oven for an hour. I’m going to go back and get another one to stash in the freezer, especially now that nights are cold and long. (Photo by Studio Arna.)
················
Sign up for the Siteline email newsletter for the freshest food news in town.
I brought four on Nov. 1st. So amazing! Run…don’t walk! (Just leave some more for me!).
No shade on their menu – looks nice – but where and when did everyone decide it was great to call ’em “Sandos”?
Maybe I will consult with my “Besties” and find out?!
‘Sandos’ grates for me too. California burrito not withstanding, how’s the CA burger not have avocado? Why call it a CA burger? How about jalapeño burger? I’m starting to sound crazy to myself, but isn’t it shorthand for avocado at this point?
The sandos look amazing. Cant wait to give it a try.
You mention a ‘new’ Summerland Cafe on today’s description of today’s post, but there was no mention of the cafe? Can you please share or correct the omission in the post? Thank you
It’s in the item that starts, “While waiting in line at Marley Confections in Montecito….”
I was thinking the same thing about “sando” – when did we stop using the whole word. It just bugs me when words are co-opted to be “cool”. AI def = “Sando” can refer to several things, most commonly a Japanese-style sandwich, a path leading to a Shinto shrine, or a sleeveless undershirt in the Philippines.
Like “ Cito” Nauseating affectation of new arrivals trying to be cool while they work to turn it into LA
Kim please stop being such a negative person.
😊
Sorry Joy, but I laughed. Telling someone to not be negative is in fact being negative.
I hate “sando” too but it’s a national trend, I don’t think we can blame this one on the “new arrivals”….
I just returned from a business trip to North Carolina and was told in no uncertain terms that to be authentic NC BBQ, the sauce must be see-through. Can’t wait to try out this new place.
“Carolina gold” is a South Carolina mustard-based bbq sauce – very different than North Carolina’s vinegar based bbq sauce which is see through. Both are great but totally different.
Eating dead cooked animals is so weird, not to mention how terrible it is for one’s health and the environment. Why is this still the norm? So over all these new restaurants opening that don’t offer anything truly healthy, ethical, creative or high quality. Ah well… missed opportunities.
I don’t know the answer but why don’t you turn on the way back machine 3 million years and ask the question.
complaining about how others choose to nourish themselves is so weird- 1 to 3% of the population is vegan with 15% vegetarian- so it’s the norm to eat animal based protein.
In kindness, it takes 70% of our water and over 60% of our use able land to produce food for factory raised animals so it is a little more than how people nourish themselves. We would eat out more often if the choices weren’t so similar. Oh, and more than half of our medical grade antibiotics are used on these animals. Negative or not I hope one person beside Jenna is concerned.
I could give you statistics all day long about the harm HUMAN living does to this planet- almond milk lovers are the BIGGEST WATER abusers on earth, so whatever. I eat meat and I drive a car- sue me!
” I eat meat and I drive a car- sue me” Careful, don’t give CA legislators any ideas. This sounds like something they’d actually do.
Every non-human that isn’t domesticated gets eaten either alive or dead. Our world is full of carnivores, herbivores and omnivores.
Not so unusual to eat the flesh of dead animals.
The comments on this site are the worst. Including this one
Intrigued by Marci’s chicken pot pie