The Saturday Farmers’ Market Gets a Temporary Reprieve

••• I was disappointed to learn that Caruso’s (above) at the Rosewood Miramar Beach is only allowing hotel guests to reserve during prime dinner hours (6:30-8:30 p.m.).

••• Happily, the Stonehouse at San Ysidro Ranch isn’t blocking off any time slots. And the menu is a mix of Stonehouse and Plow & Angel dishes—although I don’t recall the fish and chips costing $42—while the latter remains closed.

••• Bouchon is now offering takeout, and “10% of all online take-out orders go directly to the Food Bank of Santa Barbara County.”

••• The Santa Barbara Certified Farmers’ Market told the News-Press that “the market will have more time at its current location because of the Santa Barbara City Council’s decision to delay construction and remove $2 million for the [police] station from the fiscal year 2021 budget.” And the organizers confirmed that when the market does get the boot, the new location will be the intersection of State and Carrillo streets, as reported here last month.

••• “This weekend the Dutch Garden restaurant, which has been dishing up German cuisine to area residents since 1945, will be serving its last meal,” reports Restaurant Guy. It has been around for 75 years. A 2007 Independent article explained the name: “In 1945, the place changed hands and the new owners originally wanted to call it the German Gardens. In those days of WWII, however, this was not a particularly popular ethnicity in America, and so the euphemistic name Dutch Garden was struck.”

••• “Drive-thru Zizzo’s Coffeehouse & Brew Pub, which opened at 370 Storke Road in Goleta in January 2009, closed last Saturday. The coffee spot had expanded to three locations within a 3 block radius by 2016 then trimmed back to just the original.” —Restaurant Guy

••• “Every fall season, [Michael] Imwalle steps out of his office for something that isn’t exactly in his job description [associate executive director for cultural resources at the Santa Barbara Trust for Historic Preservation]: leading the production of one of the freshest olive oils in the world. Called Olio Nuovo, the oil is produced from a blend of five olive varieties—Arbequina, Grappolo, Lucca, Manzanillo, and Mission—that are harvested on the grounds of the historic Santa Inés Mission Mills. The name Olio Nuovo, or ‘new oil,’ reflects that freshness, which can be tried every fall when the oil is released for sale. ‘This olive oil is crushed in November, bottled in November, and for sale in November,’ said Imwalle. ‘And it’s gone by the following November.'” —Independent