••• The Independent‘s profile of Etty’s Jewish Deli & Bakery, inside the Jewish Federation of Greater Santa Barbara on Chapala Street, coincided with my visit there. The experience is certainly unlike any other restaurant I know of. In order to patronize Etty’s, you must become a member of the organization, which entails submitting a simple online form, and you won’t hear back (unless you’re rejected, I assume). As another security precaution, the building’s entrance is airlock-style: you wait for the front doors to open, then once in the vestibule, you wait for the first set doors to close before the next set opens. You order at the Jewish Federation’s front desk, and the food gets brought out; there are tables in a room and a roofed courtyard, both of which are fairly no-frills. We ordered pastrami and corned beef sandwiches, a hot dog with “sissykraut” (as Etty’s calls sauerkraut for reasons unknown), latkes, and a potato-onion knish. Everything was very good! Except maybe the knish—is it possible that knishes inevitably taste better in one’s memories? P.S. You can order online for dine-in or to-go. P.P.S. The baked-goods shelves were nearly bare when we were there, but you can pre-order for Friday pickup. In the past, readers have wondered where to buy challah—Etty’s would be my first stop.
••• Validation Ale‘s Funk Zone flagship is expanding beyond beer and wine into spirits: “Starting Friday at 4 p.m., we’re piloting the new Validation Craft Cocktail program. We’ll have a limited supply of our four cocktails: hibiscus margarita, four-part old fashioned, vodka passionfruit spritz, and espresso martini. Also available will be your favorite spirits and various mixers for any 1+1 combination. The unique concept is designed to fit nicely within our current vibe—high-quality product with fast and friendly service. Guests won’t be waiting 20 minutes for a cocktail…. Our goal is deliver this fresh new option just as quickly as we pour a pint. In early January, we’ll officially launch the Craft Cocktail program and start introducing Validation Artisan Spirits. We’ve been distilling and aging behind the scenes with plans to bring small-batch vodka, gin, whiskey, rum, and a couple unique surprises to the Funk Zone.”
••• A couple of people asked what’s up with the activity at the former Mackenzie Market space (3102 State Street): “We finally broke ground and we’re very excited to get started,” said the owners (who also have Teddy’s by the Sea and Brass Bird in Carpinteria). “We don’t have a final timeline at this time—but I’m hoping for 2025!”
••• The word on the street is that Chareau—”a light, refreshing, plant-based* spirit made with real California aloe”—is opening a distillery in the Olive/Gutierrez area, but the company didn’t respond to requests about to what degree (if any) it’ll be open to the public. (*I would’ve taken the “plant-based” part for granted.)
••• Santa Ynez’s Pony Espresso has officially been reborn as Pony Cocktails + Kitchen: “The revamped restaurant concept now offers new breakfast, brunch, and lunch menu items, new dinner menus [below], and a full bar.” Photos by Rocco Ceselin.
••• Portland’s Wildwood Chai Co. is moving to Santa Barbara sometime next year: “We are a chai production and distribution team specializing in a traditional spice heavy flavor, fresh ingredients, and no refined sugar. We look forward to exploring the new scene in Santa Barbara this coming year. (We’re SB natives so we can’t wait to be back home.) More info to come.”
••• Buellton’s Na Na Thai, which started out as a pop-up inside Bar Le Côte, is paying it forward by hosting former BLC sous chef Luis Gomez’s Tacos El Bachas pop-up on December 22 and 23, from 4 p.m. till sold out.
••• Brothers + Bread has been popping up behind Silvers Omakase. The next one is December 22, noon to 4 p.m., when it’ll offer Philly cheesesteaks; keep an eye on its Instagram account for further events (Below: an Italian beef sandwich from a previous pop-up.)
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Congratulations to the owners of Mackenzie market for making it to this point. We all know how difficult and time consuming it is to go through the permitting processes.
What a great addition this new establishment will be with several new places that just opened up in San Roque.
They hired the same contractor from Lama Sama that just opened up the street and looks fantastic, so can’t wait to see final product.
Troy