••• Fantastic news for Santa Barbara’s dining scene: Secret Bao is opening a restaurant in the former Café Ana space at Anacapa and Anapamu. Founders Felicia Medina and Peter Lee say that the food will be similar food to what they’ve been doing at their pop-ups (including a long run on weekends at the Handlebar on De La Vina), but with a slightly bigger menu, and they’ll be able to offer delivery. They’re shooting to open by mid-to-late February.
••• Fatty Vegan, opening January 20 in Ventura, released its menu.
••• Duo Catering & Events on E. Haley now has a refrigerated case “stocked with house made soups, quiche, pasta, desserts, cocktail mixes, and more.”
••• I bought Merci‘s cookie dough for the first time and the cookies might be even better than when bought at the restaurant—which is really saying something—because you get to smell them baking and eat them warm. The dough comes in packages of six, but you can freeze whatever you don’t want right then.
••• I do love a good menu typo, like this one from Mesa Verde….
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