••• Exciting news for Old Town Goleta: Oat Bakery is opening a second location in the former Goodland Kitchen space on Magnolia Avenue: “Same Oat, same menu but with more room to get creative and spread our wings! This means more bread, lunch menu, sandwiches and pop ups. (Pizza nights? Sunday bagels?) Baking in a 400 square foot kitchen for the past 5 years has been as challenging as it has been rewarding! Every year the line is longer and the orders get bigger but we made it happen! […] Now, we have a 1700 square foot kitchen! It’s almost overwhelming—what are we going to do with all that room?! We are so excited to create and grow alongside you guys. This is just the beginning—opening date (and party) coming soon!”
••• Not only is Santa Barbara Hives bringing back its “plant based kitchen with grab and go fresh food” to its location in Carpinteria (where I had one of the best sandwiches in recent memory), hopefully by November, but there is also a Santa Barbara location in the works. It’s coming to the former Instrumental Music building (on State Street across from Gelson’s), and we can expect “retail, with a dry pantry and local artisans and vendors.” Look for it as soon as mid-October.
••• “Chick-fil-A Tastes Success at Santa Barbara Architectural Board Meeting […] Panel endorses changes proposed to reduce traffic conflicts associated with the popular State Street eatery’s drive-thru.” —Noozhawk
••• “I saw l construction going on at the old Santa Barbara Winery and Lafond Winery location in the Funk Zone,” commented K. “Do you have an update?” My understanding is that there’s no new tenant yet—the city simply required some upgrades to the building.
••• No word yet from Corazón Comedor, a new restaurant from Ramón Velazquez on E. Victoria Street (State/Anacapa), about when it’ll open (other than soon), but the windows aren’t papered so I peeked inside.
••• The Other Room in Los Olivos posted photos of what looked like a friends-and-family night, so I asked if it was gearing up to open: “‘Gearing up’ is a good word for it,” responded Greg Ryan of Companion Hospitality (a.k.a. parent company of Bell’s, which is partnering on the project with folks from Valley Brewers and the Back Room). “We got our tap system in place and are able to sell beer (draft and to-go) so we thought we would just go for it—beer and wine, no one under 21 unfortunately—and still waiting to see what kind of bandwidth we are going to have for ‘snacks.’ Hours Friday to Tuesday, 2-8 p.m.”
••• Drift posted renderings of its cafe and bar—Dawn and Dusk, respectively—at its forthcoming State Street hotel (Cota/Haley). “The light on California’s Central Coast warms our coffee shop, Dawn, in a soft morning glow, and sets the stage for Santa Barbara’s vibrant nightlife at Dusk, our Mexican-inspired tequila and tapas bar.” Note all the outdoor seating—and a fire pit on Lower State Street?—in the last image. Google says the hotel will open in November. (Via Edible Santa Barbara)
················
Sign up for the Siteline email newsletter for the freshest food news in town.
Comment: