Slice House by Tony Gemignani Is Looking to Open Here

••• The following message got posted on the Santa Barbara Foodies Facebook page on Friday:

My family and I are proud owners of several Slice House by Tony Gemignani locations in Southern California. Having been a lifelong resident of So Cal, it’s thrilling for us to announce that we are now exploring expansion into Santa Barbara!

For those who might not know, Tony Gemignani is our esteemed founder and a renowned pizza chef, celebrated for his exceptional skills and contributions to the art of pizza making. Tony is 13 time world pizza champion! We will be bringing his five different pizza styles from around the world which will offer by the slice or whole pies and include pasta, salads, wings, and beer and wine. Our five pizza styles are traditional New York, grandma, Sicilian, Detroit and American traditional.

We’re visiting a few potential locations in Santa Barbara tomorrow. Our main criteria include easy parking and a central location. One of the spots on our list is near the town center mall (the outdoor area, not inside the mall).

••• Giovanni’s Pizza is apparently taking over the Good Plow space in Carpinteria. Restaurant Guy “called Giovanni’s and was told that the move will probably happen in April and that their current building was sold and is scheduled to be demolished,”

••• The folks at Shalhoob’s say that their outpost in the old Woody’s space at 5112 Hollister Avenue could be ready by late next month.

••• The Yona Redz Mexican seafood spinoff at 1230 State Street (Anapamu/Victoria) has a name: Santa Playa Mariscos. —Edible Santa Barbara

••• Santa Ynez Valley Restaurant Weeks is/are January 21 through February 3, “with a variety of special prix fixe price points.”

••• The Coffee Bean & Tea Leaf at Santa Barbara Airport has been rebranded as an outpost of the Santa Barbara Roasting Company; presumably, it’s still operated by First Class Concessions. Maybe it’s no longer the slowest café on earth….

••• Lompoc’s Eye on I has reopened after a four-month hiatus. —805Foodie

••• Peacock Family Farms hasn’t been at the Saturday farmers’ market for many weeks now, so I asked at the market management table. The farm is evidently having staffing issues and we can be hopeful it will return.

••• Noozhawk profiled Azul, where “Rembrandt, on his best day, would have struggled to match [chef Manny] Diaz’s Duck con Mole, the smoked trout Azul Trucha Ahumada Dip, and the fresh local sea bass in mustard sauce.”

••• I made it out to Goleta for lunch at the Santa Barbara Fish Market‘s new-ish shop and restaurant (in the same strip mall as Albertson’s and the DMV). I ordered the confit tuna melt, a counterintuitive choice at an establishment specializing in fresh fish, but it has Castelvetrano olives and jalapeños, which sounded good. And it was! And my husband enjoyed his Petrale sole sandwich, although we agreed that fish-filet sandwiches want squishier buns. Seating is mainly outside facing the parking lot, which won’t win any prizes for ambiance, but on a nice day, it works. And I was very into the selection of tinned seafood, pickles, and pantry goods….


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Caitlin Jennings

I’m curious what will happen to the Good Plow- their food is a great and I love their soft serve.

So happy you included the fish market in your round up. We go there weekly from the Mesa- everything is delicious. The executive chef Paul created such a varied menu- everything we’ve had has been executed with such intention. Other items to try- shrimp tacos, swordfish meatballs in marinara, ahi poke bowl, and the mahi sandwhich.


Conundrum: How can such a pretty place with a pretty climate have so few pretty outside dining locations with garden/ views/ and or charm. Makes one realize why the oft times lambasted «  parklets » are popular. Dining in front of a parking lot is so dreary. At least eating in the middle of the road on State Street comes close to  al fresco in a piazza .


Thank you for the update on Peacock farms, I have been missing them at the SB and Ojai farmers markets. They have the best golden raisins!