••• Local chocolatier Marley Confections is opening a shop in Montecito’s Upper Village. It’s in the space where Reflections, which sold seashell decor, used to be.
••• Carpinteria’s 700 Linden development—home to outposts of Bettina, Third Window, Corazón Cocina, and Dart Coffee Co.—has a new name (Linden Square) and a new opening forecast (January at the earliest). And Bettina’s restaurant will be called Tina’s: “Tina’s will be featuring the same naturally leavened pies as Bettina, with all the wonderfully sourced toppings you know and love, along with salads, apps and more! […] We’re also very happy to be fulfilling our dream of operating a little provisions shop out of Tina’s so that we can share all of the condiments (ranch!), Italian specialty items (pasta! sardines!), and thoughtfully sourced wines that we feature at Bettina and enjoy at our home.”
••• An à la carte menu is now available in the lounge area at Caruso’s at the Rosewood Miramar Beach resort:
Adamas Imperial Oscietra Caviar | Classic Condiments, Buckwheat Blini | $165
Adamas Baerii Sturgeon | Classic Condiments, Buckwheat Blini | $125
Morro Bay Oysters | Mignonette, Hot Freddy | $35
Baja Kanpachi Crudo | Lemon Verbena, Passion Fruit, Blackberries | $45
Richards Regenerative Filet Tartare | Crème Fraîche, Horseradish, Capers | $55
Il Carrello dei Formaggi | Local Selection of Artisanal California Cheeses | $55
Hand-Pulled Burrata | Variation of Persimmon, Walnuts | $45
I Grew Up in Trastevere You Should Try This Carbonara | House-Cured Guanciale, Lavender Lady Yolk | $45
Tonnarelli Cacio e Pepe | Sarawak Peppercorn, Pecorino | $45
••• Satellite has returned to full table service for the first time since May 2020.
••• The Harbor Restaurant is now open daily for lunch, and also “offering a limited mid-day menu from 2-5 p.m. at the bar.” UPDATE: Here’s the menu.
••• Noozhawk ran a press release from the Biltmore officially confirming that the Nobu chain—55 restaurants worldwide and counting—is opening at the hotel.
••• The SloDoCo donut shop has opened in Goleta. It’s on the Target corner of Storke and Hollister and it’s open 24 hours a day.
••• “Marijuana dispensaries in California will be allowed to sell food and nonalcoholic beverages, as well as host live events on their premises, under legislation that Gov. Gavin Newsom signed on Monday that paves the way for full-scale pot lounges in the state. […] The bill signed on Monday takes effect next year. It gives local governments the authority to decide whether to allow cannabis cafes within their borders, and to issue and require permits for them.” —New York Times
••• An update about the request for a recipe for Paradise Cafe’s Paradise pie: L. asked her brother-in-law, who used to work at Paradise Cafe, and he said this: “Oreo cookie crust (add butter + cream). Coffee ice cream as the (entire) filling. Frosting: Cream + Butter (lots and lots) + sugar. Dark chocolate shavings on top. Frosting may also have a little cocoa powder in it—and maybe ground espresso coffee beans.”
••• The Cultured Abalone Farm is offering tours: “Get an insider’s look at our vibrant working farm and the processes that produce sustainable seafood, from spawning to harvest, learn about our collaborations with leading scientific institutions, and have the opportunity to purchase fresh abalone, sea urchin, and seaweed directly from the source. Located just 20 minutes north of Santa Barbara, our farm is nestled between the beautiful Gaviota Coast and Santa Ynez mountains. Tours presented in partnership with Dos Pueblos Institute.”
••• Soul Bites raised enough money for “a workable solution going forward.” —Independent
••• “Farm Cart Organics […] is shutting down its Farm Box service after 11 years [….] The business is shifting towards providing its local, organic produce to schools, after securing a contract and a grant from the state of California.” —Coastal View News
••• Loubud Wines is opening a tasting room in the El Paseo courtyard that’s home to Happy Canyon and Grassini. According to the sign, it specializes in “traditional method sparkling wines and hand-cut wooden jigsaw puzzles.”
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So glad the SloDoCo opened and is 24/7! We tried their donuts over the weekend and they are great! Lots of flavors to try and will be a great after dinner dessert option when it seems all other dessert options are closed in town.
I feel like we’ve arrived at a point in time where every restaurant should have at least ONE completely vegan item on their menus. Whether you yourself are vegan, have a vegan family member or a friend in your dining group it makes it very hard to support a place that can’t accommodate one of your crew. I’m not talking about a salad that you can remove the cheese from but an honest to goodness, entirely vegan option that showcases the chefs talent and the local flavors of the menu. A simple dish that is “default vegan” that a diner can add fish, egg, chicken, steak or whatever else is on offer and makes sense. Bettina did this brilliantly with the Rosso pizza. I would have hoped by now more restaurants would have followed suit.
* Siteline has tremendous pull & power – perhaps you could also be on the lookout for this. Happy to consult to any and all. Every vegan dish is also an opportunity for add-on/upsell items which will invariably help with food costs. Win win.
I couldn’t agree with Emma more. It’s time to step up!
Absolutely!! Agree, agree, agree! Santa Barbara is way behind the times with this. It’s time!
I wish for this, too! I stopped eating meat this year and am mostly vegan. Eating out is hard and unsatisfying. I will take this opportunity to plug the vegan tomato pizza at Saint Bibiana, however! It’s sooo good!
So agree!! The tomato pie is SO GOOD. I order it more often than I’d like to admit!!!
Thank you, Emma, for articulating how MANY of us in the community are feeling! Whether for personal health, planetary health, or compassion toward animals, having some fully vegan options on the menu is just a win-win-win!
The Cultured Abalone Farm tour is great! The property of course is stunning but the tour is extraordinarily fascinating. I’d highly recommend.