The San Ysidro Ranch Has a New Restaurant

••• Ty Warner can’t stop tinkering with the San Ysidro Ranch. There’s the new spa, the new “putting course,” the botanical garden that’s under construction, and now the “new Plunge Pool Bar complete with specialty margaritas, delicious food, and of course spectacular views. Reserved for guests of the hotel.” There’s no menu online yet. I’m sure the establishment is splendid, but (a) the view appears to be of the miniature golf course, and (b) I object to the TV. P.S. If you book a salon appointment, the hotel is throwing in lunch (at the Stonehouse?) for no extra charge.

••• The Tuesday farmers’ market on State Street is now open 3-7 p.m. year round, no longer opening later for summer. And when my husband and I were there the other day, a vendor showed us a trick to opening plastic bags that are stuck together: just give the bag a small tug where you want to pull it open.

••• Low Pigeon has introduced mugs, also available in black.

••• Noozhawk has more on architect Jeff Shelton’s plans for the building at 700 State Street (Ortega), where Augie’s tequila bar/restaurant will be: “The now-vacant building will take on a dramatic new look, with two decorative blue and white arches and six windows that look out onto Ortega Street. […] Shelton plans a new palm tree in front of the building, in the patio area, and to open the roof to bring sunlight into the patio and restaurant.” Augie’s is shooting to open early next year.

••• C Magazine visited Apricot Lane Farms outside Moorpark, which you know from the Biggest Little Farm documentary. Two pieces of news from founders John and Molly Chester: “John is filming a new series which will be released by a ‘major’ streamer in 2024, although he can’t say which: ‘It will pick up where the movie left off: focusing more on wildlife animals than on us.’ […] Meanwhile Molly is compiling a book of recipes that follow what she describes as a seasonal, ancestral approach to cooking—an extension of her connection with nature and the farm’s ecosystem, using culinary techniques such as soaking, sprouting, souring and fermenting.”

••• Wylde Works‘s State Street space (Ortega/Cota) has an operational parklet; the inside remains a work in progress.


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