December 3, 2025
Tag: The Lark
Inside the New, Mostly Vegan Corner Market Downtown
More food news: A free drink for local nonprofit employees; the menu at Noe's Cafe, now open across from the courthouse; the story of Lucky Penny's facade; anyone know the Chick-fil-A franchisee?; Funk Zone development will now have six food-and-beverage outlets; Bistro Amasa's recipe for roasted carrots; White Caps in Summerland plans to start over from the ground up; State Street Asian restaurant rebrands. 9
October 30, 2024
April 10, 2024
Shalhoob’s Noleta Outpost Opens Today
More food news: Dart Coffee Co.'s harbor café opens tomorrow; Nick the Greek announced an opening date; profile of Full of Life Flatbread in Los Alamos; clarification about Saint Bibiana's plan to have two restaurants; chefs from Austin and Glendale are participating in local collaborations. 5
March 17, 2022
The Lark Is Launching Weekend Brunch
More food news: The Goleta Beach Park restaurant won't be called SeaLegs; Sunstone's rooftop tasting room in the Funk Zone moves forward; L.A. restaurateur buys Sear Steakhouse in Solvang; The Baker's Table is relocating within Santa Ynez; Mony's is serving breakfast tacos and chilaquiles at Dart Coffee Garden this Sunday; Good Lion and Ramon Velazquez are partnering on a Ventura venture. 1
July 28, 2021
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December 22, 2020
December 14, 2020
















Recent Comments
Renaming the post office and spending $500 k to do it. Is another great example tax payers money being wasted. — Dan Kolodziejski
Hallelujah! The return of that Southbound on-ramp is long overdue — Tammy
You've done a great thing for the hapless men of Santa Barbara with this series. Stopping by half of these stores. — Andy
The post office renaming will cost roughly $500,000 paid for by the USPS internal funds from stamps and fees. — Derek
Thank you, Erik, for reminding your readers to support local businesses; it is one of the critical ways to help our communities thrive. (I laughed… — Pat
I agree about the skimpy wine pour. However, we loved the shared entrees (chicken and salmon) with their special rice. Yes there were leftovers but… — ElizabethW
That 5% would go to all employees proportionate to their hours I would presume compared to tips where more skilled staff take a higher percentage,… — Don
Geo , you know absolutely nothing about the restaurant business. — Roy
What if, and bear with me here because this is complicated, restaurants just paid their staff normally and charged prices that reflected those expenses, i.e.… — Rich
Little Mountain just isn’t organized. Everyone is very nice and the atmosphere stylish, but there is something wrong with it. The food is weird, portions… — Joan