The 31 Restaurants Expected to Open in Coming Months

Bear in mind that restaurants and bars rarely open when they aspire to. And every time I run a roundup like this, we learn of several other establishments in the works. (Certainly, there are prominent spaces available: Derf’s, Metropulos Fine Foods, Kyle’s Kitchen, and so on.) If you know of any, please email [email protected] or text 917-209-6473.

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MOTHER DOUGH BAGELS
Mother Dough Bagels is opening a brick-and-mortar shop in the 1895 cottage at 604 Santa Barbara Street (Cota/Ortega) across from the SBPD’s future headquarters. The focus is on the sourdough bagels, which are fermented for 48 hours and hand-rolled, and the accompanying schmears; both will be available in more flavors than before. But we can also expect sandwiches, pastries, fish cured and smoked in house, and a specialty coffee program. Opening forecast: It opened this weekend, but just for the weekend, with an eye toward expanding to Thursday through Monday soon after.

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THE ELLWOOD
The restaurant at Goleta Beach Park will start with family-style dinner service before launching lunch/brunch and happy hour. The complex will also eventually include a snack shack called The Coop, expected to open in the spring, and an event space called The Break. Opening forecast: January 22.

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TAKASHI RAMEN
Camarillo’s Cagami Ramen is coming to Hollister Village Plaza (the one with Smart & Final and PetSmart) in Goleta. Opening forecast: Any day now.

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MISSION CITY SANDWICH SHOP
Mission City Sandwich Shop, in the former Sweetie’s ice cream shop on the Mesa, says to expect “fun, creative, and quality sandwiches.” Below: the John Nada, smoked brisket pastrami and London broil roast beef, melted cheddar, garlic-horseradish-and-rosemary aioli, caramelized onions, and giardiniera on ciabatta, served with a side of au jus for dipping. Opening forecast: Late January or early February.

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CUTLER’S PUBLIC HOUSE
Cutler’s Artisan Spirits has long been working on its Public House & Distillery Headquarters at 418 N. Salsipuedes Street (Gutierrez/Haley), next to Carr Winery, where there will be a full bar and restaurant serving BBQ and other comfort food. It’s soft-open now for members—i.e., anyone willing to pay $10 per month (cancelable anytime). Opening forecast: February.

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THE NUGGET
The local chain is expanding to Carpinteria, in the space that was home to Lantern Tree Books (which is moving to the 700 Linden complex). Opening forecast: March.

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OSPI MONTECITO
The Post, the reinvented Las Aves complex across from the Andrée Clark Bird Refuge, will have at least three restaurants. In the most prominent spot, on Cabrillo Boulevard, is Ospi Montecito, the fourth outpost of an Italian chain from Jackson and Melissa Kalb; the other branches are in Venice Beach, Brentwood, and Costa Mesa. Opening forecast: Spring.

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LITTLE KING
The Buellton café is also joining the lineup at The Post. Opening forecast: Spring.

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LINDEN SQUARE
The multi-tenant Linden Square project at 700 Linden Avenue in Carpinteria includes retail, offices, and most important, restaurants. Four food-and-beverage tenants are currently onboard: Tina’s from the folks at Bettina; a project from Ramon Velazquez that’s more akin to Corazón Cocina than Alma or Corazón Comedor, but with more seafood; Third Window Brewing Co.; and Dart Coffee Co. Opening forecast: Spring.

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LITTLE MOUNTAIN
Little Mountain is a true farm-to-table restaurant in the former Montecito Wine Bistro in the Upper Village; at the helm is chef Joel Viehland, about whom you can read more here. Opening forecast: Spring.

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APERITIVO SPINOFF
Andrea Girardello and Brian Dodero are working on a more grown-up version of Aperitivo—focusing on pasta and taking reservations—around the corner at have leased a space (413 State Street); the current location on E. Haley will downshift to more of the wine bar it was initially intended to be. The name has yet to be announced. Opening forecast: Spring.

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DOM’S
Raj Nallapothola of Toronix Gourmet and chef Dom Crisp (most recently of The Lonely Oyster in L.A.) are opening a Basque-inspired restaurant in the former Trattoria Vittoria on E. Victoria Street. “We’ll be blending our world-class local ingredients with imported Spanish gourmet products that we are direct importing,” says Nallapothola. “Chef Dom already works with lots of local fishermen and farms, and we are going to showcase their freshest and best.” Opening forecast: Spring.

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LILY’S DONUTS & POPS
Lily’s Donuts & Pops is opening two outposts: one in the former Cold Stone Creamery space on State Street (Haley/Cota) and another inside the Santa Barbara Public Market. “The State Street location will be our flagship, featuring our full-size menu of donuts and craft popsicles as well as coffee, and beer and wine pairings,” says cofounder Omar Khashen. “The Public Market location will be a miniature version without popsicles, but we may add them at some point.” Opening forecast: Spring.

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SKYFIELD
Mary Ta, founder of the MASS Beverly and Minotti Los Angeles showrooms, has big ambitions for the former Black Sheep space (Anacapa/Ortega). “Skyfield is a community-driven, ingredient-centric dining outpost and retail concept inspired by the stunning landscape of the Santa Barbara coastline and the biodiversity of Skyfield Ranch—an 80-acre certified organic farm nestled in and amongst the Los Padres National Forest. Skyfield will have a strong emphasis on seasonality and locality—inviting local farmers, fisherman, and artisans to showcase their ingredients with mindfully curated foods, products and educational experiences. The plans involve a restaurant that will serve lunch and dinner, while a quick-service and retail component will be available alongside a bottle shop.” Last we heard, the plan was to bring in chefs for a few months at a time. Opening forecast: Summer.

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NOBU
The global chain with more than 50 locations is coming to the Four Seasons Biltmore. Below: yellowtail sashimi with jalapeño and yuzu soy sauce. Opening forecast: The hotel has expressed a goal to reopen this summer.

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BOUCHON BAKERY
The former hair salon at the Four Seasons Biltmore resort will become an outpost of chef Thomas Keller’s Bouchon Bakery brand, which has outposts in Yountville and Las Vegas. Opening forecast: The hotel has expressed a goal to reopen this summer.

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YETZ’S BAGELS
Yetz’s Bagels owner Dan Dunietz is converting around 1,000 square feet of what is now laundromat (next to Rusty’s and Chipotle in the southeast corner of Storke and Hollister) into a bagel shop. Production will happen in the new location, with bagels delivered daily to the original Isla Vista shop. “I want to bring a slice of New York here to Santa Barbara in the form of a classic, N.Y. bagel shop—selling lox and other smoked fish by the pound, deli salads, etc.,” he says. Opening forecast: Fall.

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BOGAVANTE
The third restaurant at The Post, taking over the old Stella Mare’s space at the freeway end of Los Patos Way, is Bogavante, Spanish for “lobster.” The proprietor is Alejandro Marin, a co-owner of Loreto and La Cha Cha Chá in L.A. “Bogavante will bring together the vibrant culinary traditions of Northern Mexico and Santa Barbara’s coastal bounty. Inspired by the region’s rich Mexican heritage, the menu will feature fresh, locally sourced seafood and ranch-raised meats, honoring the flavors and spirit of vaquero culture.” (Rendering courtesy architect Lena Kohl.) Opening forecast: Late 2025.

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TEDDY’S ON STATE
Sarah Dandona and Juan Rodriguez of Teddy’s by the Sea, Brass Bird, and Omni Catering are opening an outpost of Teddy’s in the former MacKenzie Market (3102 State Street) in San Roque. Opening forecast: Late 2025.

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THE PALMS
The landmark Palms building in Carpinteria was bought by Mark Armenante and Young Sohn, who also own One White Street in New York City. The downstairs and rooftop will be casual, and a “chef’s kitchen” concept will be on the second floor. It’s awaiting permits. Opening forecast: 2026.

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UNNAMED UPPER VILLAGE ITALIAN
S.Y. Kitchen’s Luca Crestanelli is opening an Italian restaurant in the former Via Vai space in the Upper Village: “The core idea is doing what we do best. Simple dishes [including pizza] made with high quality ingredients. A relaxed and vibrant atmosphere. Comfortable space. Good wine. Good service. Hopefully we can get a liquor license.” Opening forecast: Unknown.

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CAJÉ COFFEE ROASTERS
The local chain is opening a café at 5340 Hollister Avenue in Patterson Center; it’s in permitting. Opening forecast: Unknown.

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STARBUCKS
The coffee chain is opening an outpost at the 402 N. Milpas Street (at Gutierrez), formerly a 7-Eleven. Opening forecast: Unknown.

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NEW RESTAURANT IN THE TYDE’S SPACE
After severing the relationship between the Four Seasons Biltmore resort and the Coral Casino private club, owner Ty Warner hired world-renowned chef Thomas Keller to take over the latter’s food-and-beverage operations, including Tyde’s restaurant, which will be open to the public, with a dedicated door on Channel Drive and a piano lounge. Opening forecast: Unknown.

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FUNK ZONE PROJECT
The 900-square-foot structure at 42 Helena Avenue, which once used to be a kiln for drying the wood shipped in via Stearns Wharf, has a full liquor license, and there will be food; the concept has yet to be announced, and Acme Hospitality says it’s no longer involved. Opening forecast: Unknown.

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CHICK-FIL-A
The loved/loathed fast-food chain is working on an outlet at the site of the former IHOP at 4765 Calle Real, east of N. Turnpike Road. Opening forecast: Unknown.

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EVERYTABLE
Everytable is a chain that charges more in well-off areas to subsidize meals in poorer communities. The restaurant at the base of Amazon’s office at State and Carrillo was supposed to be the first outside L.A., but in the many years that that the project has been on ice, the company has opened locations in New York City and all over Southern California. Opening forecast: Unknown, and I don’t bother asking anymore.

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OVER IN OJAI…
••• The biggest thing to happen in Ojai in many years is THE HOTEL EL ROBLAR:
Eric Goode—of the Ojai turtle sanctuary, Tiger King, and many projects in New York City—bought the former Oaks at Ojai spa (before that, it was El Roblar hotel) with Warner Ebbink of Little Dom’s Seafood and Ramin Shamshiri of Studio Shamshiri. Brandon Boudet, Ebbink’s partner/chef at Little Dom’s, will be the chef at the hotel’s restaurants. The property is expected to open soon.
••• All-day L.A. restaurant HIGHLY LIKELY, with branches in West Adams and Highland Park, is coming to Beacon Coffee’s old space (below).

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UP IN THE SANTA YNEZ VALLEY…
••• Will this be the year that chef-owner Cullen Campbell’s long-delayed CRUDO in Solvang finally opens? Upstairs will be a different concept.
••• The SY Kitchen folks are opening a grab-and-go café/market, STICA, in Santa Ynez.
••• And the BALLARD INN, under new-ish ownership, has two restaurant space(s) that are lying fallow, except presumably for breakfast use.

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FURTHER AWAY ON THE HORIZON…
••• The WATERLINE complex in the Funk Zone—home to Lama Dog, Topa Topa, the Nook, et al—has proposed adding two more restaurants, with an additional 336 seats, most of which are on the adjacent parking lot. For the time being, they’re just working on the outdoor seating.
••• The plans for the PLATFORM development at 301 E. Yanonali, on the west side of Garden Street and south of the 101, show at least one restaurant.
••• On land owned by the Fess Parker family, the Robert Green Company is developing an 86-room resort—with “a signature restaurant with outdoor dining overlooking the ocean, a rooftop bar and grill with unparalleled views, and a lobby bar and lounge with enticing small plates”—at 433 E. CABRILLO BOULEVARD, at the corner of S. Calle Cesar Chavez. It will be positioned somewhere between the Rosewood Miramar Beach and the Hotel Californian. Construction has yet to begin, though.
••• The ROSEWOOD MIRAMAR BEACH resort’s addition at the corner of S. Jameson Lane and Eucalyptus Lane will include a café with grab-and-go options.
••• The owners of 801 STATE STREET (at De La Guerra) are considering a restaurant and perhaps a bar.
••• Ty Warner’s plan for the SANDPIPER GOLF CLUB in Goleta includes replacing the 9,305-square-foot clubhouse with a two-story club and restaurant of 37,000 square feet. Moreover, the landmark Barnsdall-Rio Grande Gas Station would be brought back to life as mini museum with a bike-friendly café.
••• The website for the Neighborhood at STATE & HOPE, the mixed-use project at the 8.7 acres at at the northeast of La Cumbre Plaza, shows a restaurant on State Street and a food hall.
••• The building at 730 State Street (Ortega/De La Guerra) is becoming an outpost of PODSHARE, which offers “flexible, single rate, network wide housing” so you can “travel and live remote,” and will have a café on the back terrace on De La Guerra Plaza.
••• The little terrace at 628 STATE STREET (Cota/Ortega)—formerly home to Blush, and across the paseo from the Habit—will be the site of a new restaurant.
••• Plans were submitted to turn former Forever 21 building at 901 STATE STREET (at Canon Perdido) into a 22-room hotel with a restaurant in the lobby, a rooftop bar, and a “basement speakeasy,” but the project doesn’t appear to have any forward momentum at this time.
••• The former Romanti-Ezer space at 701 CHAPALA STREET (Ortega) sure seems stalled (below).

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Comment:

23 Comments

Roy

I personally think it’s kind of selfish for you to ask if they can stay open past 9pm. Do you know how difficult it is to operate a restaurant ? Let’s have all restaurants stay open just for you so they can loose money but don’t worry Jo your favorite restaurant will stay open just to serve you and your hand full of night owl friends.
Let me guess you’re a Gen Z..??

lol

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Andrew

Jeez, Roy. JO was expressing a hope, not a demand. Also, what’s the deal with calling out someone’s “generation” as an insult? There is literally zero information to indicate JO’s age. Let’s celebrate good food and new businesses willing to invest in our community! I look forward to enjoying many of these spots.

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Peter

Roy, take a deep breath and a chill pill. Not everyone like to have dinner at 4:30pm and goes to bed at 8pm.

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Peter

I have another fantastic idea. Let’s have banks stay open late. I sometimes like to do my banking after I get off work and they always close at 5pm.

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JO

Yes, it would be good to having dining options past 9pm.

I’m Gen X, thanks for checking. Let me guess, you’re a Boomer? Or maybe Silent Generation as you clearly like to get to bed early.

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eliza

Roy, People who want to eat are selfish? How? I and many other people work non-traditional hours, so yes we would like places to eat after work. You say you aren’t in the biz so I will tell you, it is not a huge burden for a restaurant to stay open later. Seriously, you admit to knowing nothing about the restaurant biz. Best not to comment.

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Al

I am in the restaurant business and you are 100% wrong. It is very difficult to staff a late night shift in Santa Barbara.
One thing I do agree with you on is that is you don’t know just don’t comment. You are definitely not in the restaurant industry and have never managed anything or anyone.

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eliza

LOL! Was I commenting to you? Why are you angry? Your assumptions about me are laughable. Maybe you aren’t fun to work for?

TJ

I can relate to more late night options Thursday-Saturday. I use to frequent Edomasa when it would stay open till midnight and I am happy to learn that Roy is open till midnight again.

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Roy

Seriously you all, how much business do you think the average restaurant would do from 9:00-10:00pm here in Santa Barbara? I’m not in the restaurant business but I am a business owner and if the demand is not there you simply don’t offer that service.
Like I said before please don’t be selfish and stop telling businesses how they should be operating. How would you like if I was telling you how you should do your job? Let’s all take a step back and let people operate their businesses the way they see fit. If you don’t agree maybe you should open a restaurant and keep it open all night It sounds like you would make lots of money.

Roy

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Boom

Roy, why are you signing your name at the end of these? Lemme guess, you’re a boomer!

See how does that feel? Not too great. Maybe don’t be some combative dude. And definitely don’t bring generation hate into this. That’s weird.

Jo was expressing hope. You’re saying they are demanding late hours and are writing journal entries defending an argument that hasn’t even transpired. They expressed hope for later hours and you perceived that as an argument and that sent you on a spiral Roy.

Roy, get some help buddy. No one like a grumpy boomer

KAS_SB

The reality is there are not sufficient qualified line cooks and reliable staff in SB to run these restaurants

Ralph

Why do you think they stopped late night service..?? Do you think it was such a huge success with all the night life in Santa Barbara going. Wow you people are clueless as to how a restaurant operates and is able to stay in business. Selfish, selfish selfish..! Maybe you should open a late night restaurant with your life saving and see how that goes.

Stop asking for things that are not possible.

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J

My favorite thing about this comment section is the fact that the only restaurant in Santa Barbara that consistently serves late, is Restaurant Roy 😂

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Jimmy

I agree with Roy that first comment about staying open later is very tone deaf. Many restaurants are struggling to staff and/or to keep their doors open.
Stop with the requests and unhelpful comments and reviews. Instead if you didn’t like the food, service or the hours at an establishment just don’t go back.

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Joe

Posting this more as an FYI – not to get in the middle of the above conversation…

The Ellwood will serve until 10pm in the dining room with the bar open later.

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KAS_SB

There is no way SB and environs will be able to support this number of restaurants, either from a staffing or clientele perspective Most will be gone in a year

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MO

People, the first word in Jo’s post is “Hopefully”. Relax. Get more sleep or whatever is needed to be a bit cheerful.

Look what you started, Jo. KIDDING, I’m just kidding.

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Joe DeLise

For the “night owls” out there, a bit of SB history to “chew on”. It wasn’t until Oct. 1901 the City Council introduced a resolution for eliminating the midnight power shutoff, and requiring ALL NIGHT ELECTRIC SERVICE.

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JO

That’s a wild bit of history! Thanks for this. That itself would make for a fascinating article, too.

Reply