First Look Inside a Jeff Shelton Farmhouse
Plus: The bridge in the Casa Dorinda Open Space has been replaced; Caffe Luxxe was the victim of a smash-and-grab; renderings for a sexy Brutalist house in Carpinteria; Anacapa Architecture is moving to a State Street storefront; a new chapter for the former Avis building in the Funk Zone. 1
Erewhon Has Santa Barbara in Its Sights
More food news: The name of the restaurant and bar coming to Coast Village Road; BevMo is morphing into a supermarket; L.A. tamale specialist popping up at Handlebar; terrific Japanese food at Full Moon Izakaya; changes to the bar at Timbers Roadhouse; big plans for the 12,000-square-foot Root 246 space in Solvang; Pinyon Ojai is open. 6
Santa Barbara Airbus Has Changed Its Pickup Location
Other recent news: The county redistricting commission decided on a new map; magnitude 3.4 earthquake last night; Santa Barbara puts limits on new zoning law; Carpinteria Planning Commission approved a new multi-use path connecting Carpinteria Avenue and Santa Claus Lane; Santa Barbara city council voted to move rent cap forward; artist Ragnar Kjartansson is recreating the soap opera "Santa Barbara" for a Moscow museum. 2
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