July 10, 2022
Tag: MML Hospitality
Is a Hip Little Hotel in Montecito’s Future?
Plus: An East Beach motel changed hands; petition to save 63 trees along Modoc Road; bronze statue honoring divers to be installed at the harbor; "Official Competition" extended at the Riviera; a chance to see MOXI without kids; last week's "Where in Santa Barbara...?" answer. 13
May 30, 2022
The Best Biscuits in Town
More food news: Uncorked is now serving a seven-course tasting menu three nights a week; Austin seafood restaurant Clark's is indeed opening on Coast Village Road; changes at Foxtail Kitchen; a peek inside the Rare Society steakhouse coming to the Funk Zone; the Ballard Inn's chef has left after five months; bagel pop-up at Peasants Deli; Twenty-Four Blackbirds is working on Oaxacan mole negro; the Bristol Farms rite of passage. 2
Recent Comments
Sad but true — Christine!
The LA ‘ization of SB continues on every level Beyond sad — Kim
I agree with Jared that not everything can be saved, but I think there's still plenty of vacant/underutilized lots in downtown that are better candidates… — EB
Alliums are definitely to be avoided in my house! They cause my husband gastrointestinal distress and they make me feel like I have a UTI. — Aria
If we save every kit craftsman home in SB, we will not have any new housing to keep housing costs in check. Tough decisions need… — Jared
Of all the works of art I've ever seen Marley's are the most delicious. Maybe too delicious. I consume a lot of the gifts I… — Barbara C.
Right on Tracey! Can’t believe the lack of concern for our dear Mother Nature. — Bruce
In my experience, folks who don't like or have an aversion to dogs/cats, fish/seafood, onions/garlic, gluten, alcohol + the like, frequently state simply "I am… — Janie
Re: alliums It may seem crazy but some folks just can’t eat ‘em without experiencing serious gastric distress that can last for days. Going out… — Rivieragal
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… — Foodie SB