••• Fantastic news for Santa Barbara’s dining scene: Secret Bao is opening a restaurant in the former Café Ana space at Anacapa and Anapamu. Founders Felicia Medina and Peter Lee say that the food will be similar food to what they’ve been doing at their pop-ups (including a long run on weekends at the Handlebar on De La Vina), but with a slightly bigger menu, and they’ll be able to offer delivery. They’re shooting to open by mid-to-late February.
••• The Independent profiled Young-Jae “Tommy” Chang and his company Mōr Doughnuts, which makes mochi doughnuts.
••• Fatty Vegan, opening January 20 in Ventura, released its menu.
••• Duo Catering & Events on E. Haley now has a refrigerated case “stocked with house made soups, quiche, pasta, desserts, cocktail mixes, and more.”
••• The Lark says that if you sign up for its emails, you’ll receive some of the restaurant’s popcorn recipes (possibly in honor of “National Popcorn Day,” which is Tuesday, so don’t dawdle).
••• I bought Merci‘s cookie dough for the first time and the cookies might be even better than when bought at the restaurant—which is really saying something—because you get to smell them baking and eat them warm. The dough comes in packages of six, but you can freeze whatever you don’t want right then.
••• I do love a good menu typo, like this one from Mesa Verde….
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