November 8, 2021
Tag: Corazón Guisados
Mollie’s Restaurant Has Closed
More food news: Who's opening a brewery in the Funk Zone; a new name for the Corazón Cocina spinoff; another option for recycling wine corks; the De La Vina Starbucks appears to be happening; Carp Kitchen & Grocery is now offering dinner; Santa Barbara chosen as test city for surplus-food app; live performances at the Blue Owl; Hochaya Tea House opened in Goleta; what's up and running at Solvang's PARc Place redevelopment. 5
June 14, 2021
27 New Restaurants and Bars on the Horizon
The restaurant industry in greater Santa Barbara is roaring back: we can look forward to a downtown patisserie, beachfront dining, a rooftop tasting room, farm-to-table fast-casual, two high-end hotels, a restaurant incubator, a seafood tavern, and much more. 4
January 27, 2021
January 21, 2021
















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Short answer, because it's not 2007 any more. Long answer, based on US BLS statistics, prepared salads have increased in price approximately in line with… — Rich
Why is a basic salad over $12? — Brian
How about “a no-body hotel”? — Lee
alleyway entrance to Drippin' Chicken off lower State Street — Gregory Corso
Good morning. On State St., pointing to the restaurant WAY in the back around the 400 block of State St. I think to the Broad… — Michele DeCant
Tal Avitsar opened his workshop, home gallery, and garden during an open studio tour last month. Stepping behind those gates lies a truly cool, whimsical… — Lisa
Not sure about the fire insurance costs at Park Lane, but Ingrid in Casablanca in the Home Theater? Winner! — Judy's Older Brother
Yes exactly right. The Grand Jury report gives an example where employees can use two days of leave for Monday and Tuesday and then work… — Rich
Thats's a quirky area. Used to live up there. Monte Vista School is on Hope and Hope school on La Colina. — Don
It's more complicated than that. From the report by the county Auditor-Controller’s Office: “A recurring pattern was identified in which sheriff employees used leave balances… — Erik Torkells