••• Due to Covid-19, Mony’s has closed till January 4, although I’m not sure what will be different then.
••• Aperitivo has started a Pasta & Vino Club: “Each week Aperitivo will choose a region of Italy to share with you the unique flavors and wine of that area. Fresh handmade pasta with ready-to-use sauce made in house will be paired with carefully selected wine from that region.” Orders are due by 9 p.m. Monday, for pick up on Thursday. This week’s edition: pappardelle with slow braised pork and a bottle of Tenuta Meraviglia Dievole Bolgheri ($55 total) or Brunello di Montalcino Pian delle Vigne Antinori ($95). The pasta serves two; how many the wine shares depends entirely on you.
••• Edible Santa Barbara ran the recipe for Bibi Ji’s succulent chicken tikka on the last page of the winter 2020 issue.
••• Dune Coffee Roasters has fresh new T-shirts and tote bags by DJ Javier, “a born and raised Santa Barbara artist who grew up drawing and doodling in our State Street store. We are always so inspired by the way DJ blends everything we love about our coastal community into his rad paintings, murals and designs- and this capsule is no exception. We asked DJ to look into the mission of our coffee company when designing this: that we believe that coffee should be accessible, approachable and fun.”
••• I have yet to try The Lark to go—although I may soon, because its new meals for two seem like they might work perfectly for us—but I was delighted to learn from Santa Barbara Life & Style that each takeout order comes with the restaurant’s famous popcorn.
••• I went to Bouchon for the first time in a long while recently, and I was impressed with the service and overall atmosphere—it was so civilized. I look forward to going back when the stay-at-home order is lifted. In the meantime, the restaurant is offering a bunch of entrées, including the signature duck duo and braised short rib, for $25.
••• Dim Sama in Los Alamos is selling frozen dim sum dinners that feed three or four people.
••• Barb’s Pies now offers a vegan pie with “marinara, plant-based provolone, smoked onions, goat horn chili, local mushrooms, California olive oil, and fresh basil.”
••• The Cajun Kitchen on De La Vina won’t be reopening. —Restaurant Guy
••• Sweet Wheel Farm is growing six different colors of corn, the most striking being the black variety (shown here atop black beans, which the farm also grows).
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