Interesting development about the Rivian outpost since that company doesn't do traditional dealerships for sales or service and most of the existing showrooms are in higher-traffic retail spaces away from other car brands, like Tesla started out doing before it went to auto centers. The ones in Venice and Laguna Beach are prime examples.
But it's probably needed because there's very little infrastructure for them across SB, Ventura, SLO and Monterey counties and they clearly need a sales/service point in there as their sales and lineup grow.
The dispensary in Los Alamos? The land it was being built on - next to Plenty- is for sale…again. Goleta has so many pot shops I basically got 1/2 my order for free because I was a first time customer to the 6th shop I have walked into. The place east of Trader Joe’s on Calle Real has great deals but only 2 parking spots- they encourage you to park across the street and jaywalk back to the shop
Brick and Mortar establishments pay a lot in this city to follow all of the rules, pop ups should be taxed at double/ triple the rate to make up what brick and mortar lose and would make them reconsider not following the rules. If the City wants to continue to allow it, then the City Council should take up the issue instead of looking the other way. SLO, Santa Maria, Ojai and City of Buena Ventura does not have this problem, why does the City of Santa Barbara does?
Pretty sure?
It's about time and way overdue......block her please!
Erik for the win! Thank you!!!!
Thanks, Erik! 🫶🏼
you are clearly the one that is misinformed. Tell me where they refrigerate their meat to meet code? Tell me where their hot water stations for cleaning and hand washing to code are located. Tell me where their restrooms are with handwashing station to code?
Stica’s lasagna looks delicious! Always helpful to know about high quality To-Go catering options. Time, energy and cost of shopping, cooking, and managing dinners are not always enjoyable, especially after many years of doing it all. It’s great to have choices if your circumstances allow, rather than pushing one’s self to the brink of exhaustion. The cost of prepared food offered by a business often reflects taste, quality and creative care invested. Thanks for sharing your review!
Based on your repeated comments here, it seems you are confused on the subject matter- perhaps figure out what the subject at hand is....Permitted food carts/permitted taco trucks/food trucks vs unpermitted food stands cooking tacos out of the back of a van.
As far as industry standards and what the Health Dept goes off of for raw meat storage- here are the facts:
https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling
Did the Saladino house sell furnished? I presume many of the pieces in the house are original to the property - or are these old listing photos?
City staff has said otherwise if you've ever attended any meetings on the subject. Grand Jury agreed https://www.independent.com/2025/07/01/santa-barbara-grand-jury-calls-for-stronger-enforcement-of-street-vendors/
Members of the jury visited food trucks and carts around the county and directly observed “numerous violations of food safety laws and ordinances.”
Of the 11 carts detailed in the report, none had valid health inspection permits, handwashing facilities, or food handler cards. Six of 14 food trucks visited by jury members were able to present health permits and food handler cards. Food carts were also observed storing cooked meat in Styrofoam containers, and meat and fruit were not kept in a temperature-controlled environment as required by county codes.
👏👏👏👏
The street kitchen on Upper State is delicious — the line to get food says it all. Also pretty sure they have a permit.
Let’s all remember that street vendors DO have health code rules and regulations they follow. Even permits!
Maybe next time ask the vendor instead of assuming?
Christine! Can you tell us the specific health code rules about raw meat?
Let’s all remember that street vendors DO have health code rules and regulations to follow. As well as permits! Have you ever checked with a street vendor or are you simply making assumptions?
You should talk to an actual restaurateur. Labor is by far their highest expenses, followed by cost of goods sold, with a rent a distant third.
Truth! Rules for thee but not for me doesn’t work well when refrigeration of raw meat is involved!
because they are policing more important things. everything should be enforced, thats not what im saying. im saying they are busy.
Feels like we’re aiming all our attention at vendors instead of the root problem: high rent and a permitting environment that makes affordable food nearly impossible here. People buying street tacos were rarely going to convert into a sit-down restaurant check anyway. If we want fairness, make compliance achievable: streamlined permits, designated areas, clear health rules, then enforce those rules consistently.
Either that, or go the Reddit route, where, after so many downvotes, a post gets hidden or removed. And who doesn't love UP votes?
85 bucks for lasagna? People with that kind of money have a health insurance plan that covers Zepbound, and definitely don't have 6 mouths to feed. 🤣 If it were covered in edible gold (with its record highs), I could understand, but otherwise, a smaller portion might be in order? I'll stick with Arnoldi's or TJ's in the meantime.
No Street Kitchens crackdown not going so well, they have expanded, you have over 20 hot dog carts downtown and all the other food stands every weekend on State st. Just saw it this past weekend. And you’re absolutely correct how is it fair for brink and mortar to follow all those rules and these people get away with out having to follow any rules at all.
“The Copper” name was a smart move. No longer sounds like another breakfast spot. Well done.
