••• A restaurant called 4 Eggs & Pizza has taken over the former Scarlett Begonia space inside the Victoria Court complex. The menu is quirky, with egg dishes, pho, and banh mi at breakfast; a carnitas and a burger among the lunch offerings; and a full English breakfast at Sunday brunch; and pizza. —Restaurant Guy
••• Kudos to Field & Fort for its excellent vegan sandwich—not an easy thing to accomplish—with roasted kohlrabi, zaatar, beet hummus, romesco, and arugula. You might want an extra napkin, though.
••• The Independent got the county to spill which restaurants and bars have been “egregious and repeat offenders” regarding Covid-19 regulations. Culprits in Santa Barbara include Chase, Sandbar, and Baja Sharkeez, while Santo Mezcal and O’Malley’s were in hot water but managed to reform. If an establishment doesn’t take Covid-19 rules seriously, wouldn’t you wonder how it handles everyday hygiene issues?
••• “In early January, construction began in Estero Park on the Isla Vista Food Forest, a project that will supply fruits—ranging from avocados to tangerines—to Isla Vista residents through regenerative agriculture.” —Daily Nexus
••• Sevtap Winery has opened its tasting room at 23 E. Canon Perdido (State/Anacapa). —Restaurant Guy
••• From the county’s Department fo Planning and Development: “Horseback riding? Farm-to-table dinners? Plan to join the Santa Barbara County public workshop for a project that would allow new uses on agricultural lands. 5:30-7:30 p.m. Wed., March 24.” Am one the other possible uses mentioned are farm stands, cooking classes, and incidental food service. Here’s more info on the proposed Agricultural Enterprise Ordinance, as well as a link to the workshop.
••• Another home-kitchen baker to put on your radar, via the Bagel Boiz: Roxanne Rosensteel, who makes “spontaneous layer cakes and desserts inspired by seasonal produce and classic pastry techniques.”
················
Sign up for the Siteline email newsletter for the freshest food news in town.
The menu is quirky at 4 Eggs & Pizza. The owners are newly transplanted from Utah, where they operated a Pizza place. They wanted to do more international flavours as well here in town. I am intrigued by the Duck Hash on their brunch menu.
Actually, I wouldn’t think a restaurant who pushes against oppressive COVID rules to be lax in other areas. In fact, I’d be more inclined to think they are working hard to survive. Just because a business chooses not to follow arbitrary regulations unproven to make a difference doesn’t mean they are unsafe overall. However, I do question the tattle tale mentality of reporters who wrote the story for the Independent and your reposting of it here.
The COVID rules were not oppressive nor arbitrary. They were painful, but necessary. Reporters were just reporting the news, and businesses not caring for their customer’s health, well, that is news.