••• I hear that Alma Fonda Fina has received the necessary approvals from the city of Santa Barbara, so look for the restaurant—which is from Corazón Cocina’s Ramon Velazquez—to debut in the next few weeks. UPDATE 8/22: The paper is off the windows, so I couldn’t resist taking a couple of photos….
••• Elsewhere in the Montecito Country Mart, Merci has introduced table service, something that has been in the works for a while. Speaking of Merci, like any sensible person, I love its chocolate chip cookies, and I keep the dough in the freezer for cookie-related emergencies. But I wondered what would happen if the cookie was flipped, so that both sides end up crisped. The result isn’t as pretty, but the texture is amazing—chewier, verging on candy. (Bake the frozen dough on parchment at 350 degrees for 10 minutes; bang the pan against the oven door to make the dough fall a bit; bake 10 more minutes; flip and bake 2 minutes; let cool for 5 minutes. The flipping can be tricky but you’ll end up with something delicious even if you bungle it. And I’m sure this works for the refrigerated dough, too—just bake for less time.)
••• The Nugget‘s forthcoming restaurant on Linden Avenue in Carpinteria will include the space where Lantern Tree Books is now; the bookstore is moving to 700 Linden.
••• This Saturday, August 24, “more than 10 Santa Barbara County farms, ranches, and agricultural organizations will open their doors and invite the public to experience a day full of free agricultural activities and tours during the sixth-annual Santa Barbara County Farm Day.”
••• Saint Bibiana won’t be opening in the former Metropulos space after all. No word yet who will be….
••• The Independent profiles the new Tyler x Lieu Dit tasting room on E. Canon Perdido.
••• Noozhawk profiles Gipsy Hill Bakery. If Sandra Adu Zelli is baking hand pies, I’m there. (The ones below had peach filling.)
••• “El Chisme Crepes & More opened in Paseo Nuevo last May.” —Restaurant Guy
••• Something new from Municipal Winemakers that I need to get my hands on: Appetizer, “a refreshing, aromatic, sweet, and bitter Aperitif wine that’s perfect with a splash of sparkling wine for a super spritz… or straight over ice. Our recipe is a riff off of something we found in a 1960’s book on California dessert, appetizer, and flavored wines. The base is a blend of Riesling ice wine that we made using our freezer, some Chenin Blanc, and Chardonnay. We added 24 different ingredients like orange peels, gentian root, and hibiscus flowers. The result is explosive orange zest, complex woody notes, refreshing bitterness that’s balanced with the right sweetness.” The photo comes from Satellite, where it’s also available.
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Gipsy Hill is fabulous!
Sandra is part of a Bagel & Brunch Pop-Up – Aug 25 9 am – Noon at Barbareño Restaurant
Along with Pascale Beale, Mother Dough Bagels & Caffe Massimo Coffeebars
If you want to sample some great stuff!
Alma has a tough job, trying to fill the shoes of the former tenant, Little Alex’s (which has re-opened in the spot formerly occupied by Fresco’s). Good luck.
Not to mention most Montecito residents are VERY bitter about the way Little Alexes was pushed out.
We love Tyler on Canon Perdido. Their wine is amazing but the location is incredible