••• Tyger Tyger will return in November, and it promises to be “new, clean and green.” If that means more vegetables, I’m all for it, even if the weeping brisket was a dish to remember. N.B. For those new to the area, the Southeast Asian restaurant preceded XO Burger in the Funk Zone building that’s also home to Dart Coffee Co.
••• Rare Society has introduced happy hour “on the patio or at the bar from 3-5 p.m. for a special menu of steakhouse favorites like the steak ‘n frites, dry aged burger, and oysters. Sip on $10 cocktails and $10 wines and beers. Seating is first-come, first serve.”
••• We generally buy all our herbs at the farmers’ market, but sometimes you need to look for them at a supermarket, and Whole Foods and Bristol Farms have meager stock. So I was delighted to discover that Gelson’s picks up the slack. The other day, the store had all of the usual suspects, plus marjoram, savory, sorrel, and chervil.
••• “As the new owner of Corktree Cellars—a Carpinteria wine [bar?] & bistro, tucked into a cozy spot on Linden Avenue—Andre Jackson wants pay tribute to the café’s past by bringing back some old favorites, while also expanding into new territories.” —Coastal View News
••• “Vega Vineyard & Farm, a new working winery, farm and events venue on a historic Santa Barbara County ranch that most recently served as the home of Mosby Winery & Vineyards, unveiled its food menu, farm stand and indoor/outdoor tasting areas on Oct. 5.” —805 Foodie
••• “Rory’s Place in Ojai added a 2.9% surcharge for using a credit card,” emailed J. “Have you ever seen that before?” Not at a restaurant; it’s more of a gas station thing. I don’t know whether the actual menu mentions the surcharge [Update: it does], but the one online doesn’t. The only places I see it disclosed are on Resy when—or more like if—you click “read more” under the “Need to Know” section and then in the window that opens after you’re reserved. Seeing as how uncommon this practice is at restaurants, Rory’s ought to be more forthright about it. And if they’re hell-bent on making the point about credit-card fees, it would feel a lot less like a hidden upcharge if they raised the prices a bit—adding a dollar to a $35 entrée would cover the credit card fee—and offered a discount to anyone who pays cash. UPDATE: K. points out that Chase Restaurant on State Street also adds a 3% credit-card surcharge.
••• Bree’osh now has challah (in plain and sesame varieties) every Friday.
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