Thank you !
Depending on age and the food they enjoy, Brophy’s, Secret Bao, The Lark, and L’Antica are great for a kids birthday parents will also enjoy.
Kid birthday dinner spots: Third Window (smash burgers and milkshakes - beer and wine for grown ups)…. Lucky penny…. New Lama Dog…. Brass Bear (either location)
Siteline is always a welcome sight in my mailbox! Your news and coverage is the best, reviews are fun to read and restaurant critiques have proven to be pretty darn accurate. Happy New Year to you!
In a world with so many blogs that don't have much of interest, Siteline is miles above the rest. I'm constantly impressed by how quickly you get information that is factual and interesting. Please keep it up
Siteline is a quick easy click to get the SB 411
It’s my go to, to be in the know and I recommend it to all I know
Thank you Erik 🫶🏻
Cheers to Siteline 2025 🥳
Justin - thank you for the information and the link to Gerard Minakawa’s work. I would have never guessed a mediation space. Every time I pass that corner, I always wondered what is that…
As a 25+ year resident of SB, I appreciate the effort, the perspective, and the information you have gleaned from our area in such a short time. Keep up the great work!
Thanks so much for starting Siteline. One of my favorite reads online everyday and your coverage of food, local news and real estate is perfect.
My son—born and bred SB boy—turned 21 this month and researched restaurants upon his return home for the Xmas holidays. Alma Fonda Fina came up as one of the highest-rated, so he took his girlfriend there about a week ago.
I didn't think much about it, but they returned, and all they could do was talk about how incredible each dish was. Brandon was fantastic, Chef was superb, and everything they had was uniquely delicious. My girlfriend and I wanted to take them both out last night.
One guess where they wanted to return. 🤣
Alma Fonda Fina is part of the Corazon group, who seem to be opening new restaurants every season. We all loved the guacamole, which was uniquely seasoned but not pretentious. The ceviche with coconut milk was delicious, but we wished they'd given us small bowls to eat it from rather than plates. We ate everything family-style and shared a duck carnitas tamale, Camarones A La Diabla (outstanding prawn dish!), Carne Asada, and even went for the Arroz Con Leche (rice pudding) at the end of the meal. Other than the duck carnitas which seemed a bit dry and uninspired, all of the food and service was outstanding. We shall return!
I agree that (despite what one commenter here said—someone who has never likely worked in the restaurant biz) new joints need a few weeks to really find their groove. It's not unlike being a recording artist or stand-up comic and trying out new material in concert before you hit "Record."
Some inspired flavor for sure and I wish them well!
Love your site man.!. Keep up the grand work Erik!!!
I love Siteline and appreciate your passion for our area. I think anyone caring about anything at all these days is a dying art! So, thank you.
Erik, you are worth every penny and more and your business model is great.
I too am from NYC and have found Siteline the best discovery since I moved to SB 2 years ago. Please don’t ever stop bringing us the most interesting and fascinating intel of our area.
I have been following your site for years and value your opinions, travel itineraries (love those) and damn near everything you print. SitelineSB is such a gem. Thank You and Happy New Year!
I really enjoy your coverage of all things, and find it to be extremely unique compared to the other “news” outlets around town. I was just telling my husband- we have to go to Alma bc the author of Siteline raves about it and we trust your palate.
Happy you’re here- I too work in magazine publishing in NYC - albeit on the ads side- and it certainly built character!
Wow! The details are… astonishing.
Can we get a ‘Walk with Me’ through Glendessary Lane neighborhood?
Thanks for this. Bell's is going to fix it (and may have already).
Bibi Ji has consistently refused to turn down their blasting music citing “the managment’s rules”. Grating on multiple levels.
That’s what happens when a restaurant is operated by investors instead of culinary professionals.
The recipe clearly says a 10 pound CAN OF TOMATOES, not a #10 can
It’;s actually a free standing bamboo sculpture by artist, Gerard Minakawa. It functions as a meditative space. You can see more of his amazing work at http://www.bamboodna.com
I admire you and your writing a great deal but disagree about a new restaurant: if they open and charge full freight, one should expect it to be good and right…otherwise, don’t open or offer a reasonable discount for a few weeks…
Happy New Year
Bill
Agreed on the loud music. Many restaurants think they are a disco. Ruins the meal. 🤣🤣
Many thanks to you and Bell’s for sharing the risotto recipe. I believe amount of tomatoes is not 10 lbs. but a #10 can. A #10 can (commonly used in restaurant food service) refers to the cans volume, not the weight of its contents. A #10 can of Bianco DiNapoli tomatoes label reads “NET WT 105 OZ (6 LBS 9 OZ) “ This would be especially important detail for someone trying to scale back the recipe to fewer portions.
