I recently discovered a restaurant near Kmart that is open to the public and has been around for years but had slipped under my radar even though I only live a few blocks away. FLIR Systems (pronounced “flee-er”) at 6769 Hollister Avenue in Goleta, makers of thermal imaging, night-vision and infrared camera systems, is the home of Flir Café. Korean chef Ahn Emerey offers breakfast and lunch from 7 a.m.-2 p.m. Monday-Friday.
The menu, available online at flirdining.com, says breakfast includes eggs, breakfast burritos, bagel or croissant sandwich, egg muffin, omelets, quesadilla, and a breakfast bowl. Lunch includes sandwiches (turkey club, chipotle chicken, BLAT, spicy Italian), and wraps (buffalo tender chicken avocado, Malibu, turkey avocado, seared ahi tuna).
Flir Cafe also offers daily specials:
- Monday Italian $7.49: lasagna, chicken parmesan, chicken picatta
- Tuedsay Asian $7.25: Korean curry chicken, Thai
- Wednesday Burritos and Bowls $6.99: chicken, tri-tip, carnitas, quesarito
- Thursday Bim Bap Bop $7.95: kimchi, bulgogi, spicy chicken, spicy pork, ahi poki bowl;
- Friday Sandwich $7.25: gyro lamb, gyro chicken, Cuban sandwich
I received several inquires asking why the sign was taken down at Frankland’s Crab and Company, coming soon to Montecito Inn at 1295 Coast Village Road. I did some research and discovered that they decided to change the color of the sign and it is in the process of being modified. I also learned that Frankland’s will open in late December or early January.
Chef Phillip Frankland Lee is opening multiple restaurants at the Montecito Inn including Monarch, and Scratch Restaurant in the former home of Montecito Cafe. Frankland’s menu focuses on fresh seafood including Local Ridgeback, Snow Crab Claws, Maine Lobster, White Gulf Prawns, Wild-Caught King Crab Legs, and freshly shucked Fried Oysters and Clams. A variety of sandwiches, burgers and fried side dishes are also available in addition to Fish and Chips. Chef Lee opened his first Frankland’s last May at 16101 Ventura Boulevard in Encino. Visit franklandscrabandcompany.com
This just in from reader Mary:
“John, recently in Solvang, I noted a new restaurant has taken the space where Bacon and Brine was, at 1618 Copenhagen. Called The Ridge, the proprietors own California Taco in Nielsen Plaza, and plan to have a lunch and dinner place with a nice steak/chicken menu. Looks great and he plans to open soon. Check it out. And, as you probably know, Chef Pink from Bacon and Brine is now chef at Root 246!! As the world turns. Hope Santa Barbara survives this fire/smoke without losing too many more stores/restaurants.”
During the Thomas fire it seems that everyone was leaving town. Even my parents had to evacuate. I am happy to report that a few new folks are actually coming our way:
- Blue Water Grill, 15 E. Cabrillo Blvd. (formerly Rusty’s Pizza)
- Cachuma Lake Café, Cachuma Lake marina
- Cafe Ana, 1201 Anacapa St. (formerly Coffee Cat)
- Ca’ Dario Trattoria and Pizzeria, 250 Storke Rd., Goleta (formerly Bicycle Bob’s)
- Captain Fatty’s, 214 State St. (formerly Union Ale)
- Choppa Ice Cream, 7060 Hollister Ave., Goleta (formerly Zizzo’s)
- Copenhagen Sausage Garden, the Funk Zone
- Corazon, 214 State St. (formerly Rebar)
- Creamistry, 935 State St. (formerly True Religion clothing)
- Crush Tasting Room and Kitchen, 432 East Haley St.
- Finney’s Crafthouse & Kitchen, 35 State St. (at Hotel Californian)
- Frankland’s Crab and Company, 1295 Coast Village Rd. (inside Montecito Inn)
- Good Earth Pizza, 6576 Trigo Rd., Isla Vista
- Grilled Cheese Truck, 956 Embarcadero Del Norte, Isla Vista (formerly Santa Ynez Burrito)
- Institution Ale, 516 State St. (formerly Caffe Primo)
- Islands Restaurant, 3825 State St. (formerly Marmalade Café)
- Khao Kaeng by Empty Bowl Gourmet Noodle Bar, 1187 Coast Village Rd., Montecito
- La Entrada de Santa Barbara, 30 State St.
- Magic Castle, 30 Los Patos Wy. (formerly Café del Sol)
- Mattei’s Tavern, 2350 Railway Ave., Los Olivos
- Modern Times Beer, 418 State St. (formerly India House)
- Monarch, 1295 Coast Village Road (inside Montecito Inn)
- Night Lizard Brewing Company, 607 State St. (next to Radio Shack)
- PokeCeviche, 313 Paseo Nuevo
- Renaud’s Patisserie & Bistro, Carpinteria Ave. at Holly, Carpinteria
- Renaud’s Patisserie & Bistro, 1187 Coast Village Rd., Montecito
- Rusty’s Pizza, 2315 Lillie Ave., Summerland (formerly Stacky’s Seaside)
- Starbucks Drive-Thru, empty lot at Turnpike Ave. and Calle Real
- Unnamed, 1305 State St. (formerly Downey’s)
- Unnamed #1, 29 E. Cabrillo Blvd. (formerly El Torito)
- Unnamed #2, 29 E. Cabrillo Blvd. (formerly El Torito)
Here is a list of area eateries that have closed in the last year:
- November 2017: Cantwell’s Summerland Market, 2580 Lillie Ave., Summerland; Eladio’s, 1 State St.; Outback Steakhouse, 5690 Calle Real, Goleta; The Nugget, 5096 Carpinteria Ave, Carpinteria; Tupelo Junction Café, 1218 State St.
- October 2017: Miso Hungry, 3613 State St. (moved to 134 E. Canon Perdido St.); Somerset, 7 E. Anapamu St. (now Smithy); Taqueria La Colmena, 217 N. Milpas St.
- September 2017: Oveja Blanca Restaurante, 30 E. Ortega St. (neighboring Black Sheep expanded into this space)
- August 2017: Barbarians Pizza, 511 State St.; The Cantina, 966 Embarcadero Del Mar, Isla Vista (now Dumpling King); Downey’s, 1305 State St.; Papa Johns Pizza, 5756 Calle Real, Goleta
- July 2017: Giovanni’s, 6583 Pardall Rd., Isla Vista (now Rincon Brewery); Rebar Coffee, 214 State St. (changing to Corazon); Sage and Onion Café, 5599 Hollister Ave., Goleta (now Worker Bee Café)
- June 2017: Burger Bus, mobile; Rusty’s Pizza, 149 S. Turnpike Rd., Goleta (now Dave’s Dogs; Rusty’s Pizza moved to 4880 Hollister Ave., Goleta);
- May 2017: The Mex Authentic, 413 State St. (now Urkeb); Stacky’s Seaside, 2315 Lillie Ave., Summerland (changing to Rusty’s Pizza); Zizzo’s Coffeehouse and Brew Pub, 7060 Hollister Ave., Goleta (changing to Choppa Ice Cream)
- April 2017: Blush Restaurant and Lounge, 630 State St.; Bucatini, 436 State St. (now Craft Ramen Bar); Mama’s Bakery, 5342 Hollister Ave., Goleta (now 7-Eleven); Silvergreens, 791 Chapala St. (now Kyle’s Kitchen)
- March 2017: 18 East, 18 E. Cota St.; I’a Fish Market and Café, 38 W. Victoria St. (now Big Eye Raw Bar); Kol’s Café, 6533 Trigo Rd., Isla Vista; Santa Ynez Burrito, 956 Embarcadero Del Norte, Isla Vista (changing to Grilled Cheese Truck)
- February 2017: American Ale 02, 214 State St. (changing to Captain Fatty’s); Terraza Café, 3007 De la Vina St. (now The Patio Café)
- January 2017: Aldo’s Italian Restaurant, 1031 State St.; American Ale, 14 East Cota St. (now Foxtail Kitchen and Bar); Caffe Primo, 516 State St. (changing to Institution Ale); OTaco, 6530 Pardall Rd., Isla Vista (now Lao Wang); Paloma Restaurant and Tequila Bar, 5764 Calle Real, Goleta (now Los Arroyos)
- December 2016: Hungry Cat, 1134 Chapala St. (now Bar 29)
This holiday season, leave the cooking to someone else and spend more time with those that matter. For those hosting their own Christmas dinner celebration, Finch & Fork can do the cooking for you to take home. The restaurant will be offering a Prime Rib Dinner To-Go. Enjoy a half or whole Slow Roasted Full Prime Rib with Parker House Rolls, Red Wine Beef Jus, Horseradish Cream Sauce, Roasted Garlic Mashed Potatoes and Roasted Brussels Sprouts. Cost is $450 and feeds 12. Order by Dec. 16, pick up on Dec. 25.
For those wanting to gather around Finch & Fork’s tables, the restaurant will be offering a three-course Christmas Day menu featuring seasonal dishes and holiday classics. The meal includes starters like Duck Confit Salad with preserved orange vinaigrette, pear, toasted hazelnuts, red endive and baby kale, and signature entrees like Prime Rib with whipped potatoes, caramelized mushrooms, roasted rainbow carrots, and green peppercorn bordelaise, and Sea Bass with braised beans, ham hock, Tuscan kale, citrus and tarragon hollandaise. Dinner is $80 per person.
Here is a press-release from Epic Brewing:
On December 6th Epic Brewing purchased Telegraph Brewing Company, Santa Barbara’s first and original craft brewery, and has announced investment plans to expand Telegraph and broaden the brewery’s reach as an additional brand in the Epic family.
Telegraph Brewing has been operating in Santa Barbara since 2006 when Founder Brian Thompson opened his dream brewery, focused on high-quality, Belgian-inspired, uniquely-Californian beers produced with local ingredients.
“So much has changed in the craft beer world since I started Telegraph, back when hazy beers were just called unfiltered and there were fewer than 1,500 brewers nationwide,” Thompson said. “Today, with the number of breweries approaching 6,000, the craft brewing landscape is radically different. We are extremely proud of what we have accomplished, but the increased competition from the likes of AB-INBEV’s “crafty beers” as well as new startups is requiring everyone in the industry to recalibrate their plans for the future. Earlier this year I began looking for ways to strengthen our legacy, and entering into a transaction with Epic was the right fit, both strategically and culturally. This partnership will allow us to nurture our deep California roots, retain and expand our amazing staff, and continue to develop our brand in new and innovative ways. My team and I are excited that Telegraph Brewing will remain a small, independent craft brewery and at the same time have the support and drive provided by one of the nation’s most creative, fearless, and fastest-growing brewery.”
With Epic’s investment, Telegraph will not only continue brewing its well-respected beer, but will begin expanding its brewing operations. There are immediate plans to increase the production capacity and offer new packaging options, including several new 12-ounce cans under the Telegraph brand. Epic will also move seven of their foeders—large wooden vessels for aging sour beer—from their Denver brewery to Santa Barbara, enabling Telegraph to produce more of its award-winning sour beers. California locals can also look forward to a new series of modern IPAs including some juicy and hazy styles, which will be sold fresh from Telegraph’s brewery.
“It’s a long-term dream come true” says Dave Cole, Co-founder of Epic Brewing. “I fell in love with craft beer living in California and that love didn’t diminish when I moved to Utah despite the beer scene at the time. I feel like I’ve come full circle. We have been actively looking for great breweries to purchase for the past 18 months and bringing Telegraph Brewing into the Epic family is exciting. We are investing in the future of Santa Barbara and are thrilled to have a direct and local connection to the amazing California craft beer community, where we share so much history. To be part of such a well-regarded brewery like Telegraph is something I’ve always hoped to do and now it’s finally a reality. It provides us an avenue to combine our teams and build on Telegraph’s portfolio with our innovative vision. This couldn’t be a better fit – including some advantageous distribution overlaps that create opportunities to expand both brands across California and beyond.”
Last week I published a press-release from Steve Hermann, owner of now-closed Somerset restaurant, 7 E. Anapamu Street, that announced the opening of Smith Kitchen + Bar and that the eatery is not open on Saturdays. Hermann sent me a correction:
“Hi John, Sorry for the confusion. Yes, the name is Smithy Restaurant + Bar. We are open Saturday night for dinner but not for lunch on Saturday. We are open Sunday for brunch and weekdays for lunch and dinner. Thanks for your help! Steve”
Somerset restaurant at 7 East Anapamu Street, which closed after 10 months in business to try a more casual style of dining, reopened on December 5th as Smith Kitchen + Bar. Smith is a completely re-designed space with a rustic, white washed interior, and reclaimed tables and benches occupying the courtyard. The new concept features a family style dinner service where plates are meant to be shared with dishes priced between $8-$18. Chef Lauren Herman helms the kitchen which features her organic, rustic fare, sourced from the central coast.
“We wanted to create a very approachable and casual dining experience that encompassed everything that is great about Santa Barbara”, said proprietor Steve Hermann. “This is the perfect place to meet with family and friends to share food and drinks, and have a great time in a relaxed setting.” Smith is open for both lunch and dinner Monday through Friday with Brunch on Sunday. It also features a Happy Hour 4-6 p.m. daily, featuring drinks priced under $6.
Cantwell’s Summerland Market at 2580 Lillie Avenue opened in July 2008, and now nearly ten years later, closed its doors as its 10-year lease expires. The Cantwell’s Market & Deli on State Street continues to be open for business as usual. Owners Jim and Carla Gally were ready to move on and put the Summerland location up for sale but the owner of the building did not agree to lease to any potential buyers of the business so it had to be liquidated. The Gallys sold the Santa Barbara location last year which was started by Tom Cantwell in 1981.
Reader Jerry needs your help:
“What market (Lazy Acres, Gelson’s, etc.) has good take-out fried chicken?”
Reader Richard says that the Somerset restaurant at 7 East Anapamu Street, which closed after less than a year in business to try a more casual style of dining, will reopen on December 5th as Smith.
Reader Ted let me know that the previously unnamed restaurant for employees at Deckers Outdoor Corporation, 6601 Hollister Avenue in Goleta (next to the Deckers brand showcase), has officially opened to the public and called as The Deck. The restaurant is operated by Guckenheimer Dining Services.
Manager and Chef Edward Huante tells me that the breakfast menu includes eggs, bacon, 3 types of sausage, hash browns, and daily specials. Lunch options include 2 soups daily (one is vegetarian or vegan, and the other a chicken or beef stew), 2 daily specials, a build-your-own sandwich deli, and a grab-and-go deli. Huante says on Mondays he tries to have more vegetarian fare. Tuesdays through Friday they have pizza by the slice made fresh at their outdoor pizza oven ($2.95 for 2 large slices). A Poke bar, taco bar, and burger bar are available occasionally. Fresh baked goods are available daily.
Hours are 8-10:30 a.m. and 11:30 a.m.-1:30 p.m. Monday-Friday. Coffee, smoothies and juice is available 7:30 a.m-3 p.m. Call 967-7611 x2233 or visit dining.guckenheimer.com/deckers to view the daily menu specials.
Manager and Chef Edward Huante at The Deck restaurant on Hollister Avenue near Los Carneros.
In November 2016 reader Nancy spotted a sign for Chicken In A Barrel BBQ, coming to 310 South Fairview Avenue which is a few doors down from Hollister on the ocean side, next to Orient Laundry. Earlier this month reader Cris passed the word that the sign is gone and the restaurant is nowhere to be seen. Reader Cris now says Chicken In A Barrel is still planning a Goleta location and working on securing a lease but it sounds like south Fairview location is out.
This just in from reader Brendan: “A sign in a commercial space on State Street near Carrillo (formerly a clothing store, I think) says that ice cream purveyor Creamistry is ‘Freezing Soon!'”
While at La Cumbre Plaza I stopped by Islands Restaurant which is coming to the former home of Marmalade Cafe. Construction appears to be about half way done and workers tell me that the kitchen is nearly done. It looks like an early 2018 opening is likely. Thanks to reader Cris for the tip.
The mystery of why Tupelo Junction Cafe closed on State Street in early November is a little less mysterious. It appears the whole thing was planned. Though the restaurant shut its doors suddenly with no explanation, reader Peter came across a big clue in the Newport Beach, California blog savenewport.com: “Tupelo Junction Opens in the Old ‘The Porch’ Location. For those who frequent Santa Barbara, you have doubtlessly tried the famous Tupelo Junction Cafe there. Known for its kitchen and their dog-friendly environment, the prime location in Santa Barbara closed exactly one week ago today, presumably so that the owner could focus on her shop in Newport, as she is a Corona del Mar resident. The menu will be virtually identical to the old Santa Barbara Tupelo Junction with the exception of the Happy Hour menu, which is a new addition to the Newport location.”
Ca’Dario Pizzeria Veloce (which means quick) has opened at the Santa Barbara Public Market, 38 West Victoria Street. The restaurant focuses on individual artisan pizzas using high quality Italian flour and also offers small bites including homemade meatballs, truffle egg, and various salads. The restaurant will have different specials each day including daily crostini. A beer and wine license should be approved shortly. Ca’Dario Pizzeria Veloce is open daily from 11 a.m.-10 p.m.
I am told that the Goleta location for Ca’ Dario Trattoria and Pizzeria, coming to the Kmart shopping center next to The French Press, Chipotle, and Rusty’s Pizza, will open in January 2018. The former home of Bicycle Bob’s has been under renovation since the fall of 2016.
Pintard Commercial Real Estate has announced the leasing of 516 State Street to Institution Ale Company, a Camarillo-based brewery specializing in American-style ales. The new location is the former home of Caffe Primo and Pierre Lafond Wine Bistro.
“Considering all the recent challenges of leasing a larger restaurant site in the downtown retail district, I am very pleased to have secured a solid tenant for the landlord,“ said Dave Pintard, President of Pintard Commercial Real Estate. “Institution Ale has a very successful track record in Ventura County and I have every belief that they will be as popular and successful in this location.”
Shaun Smith, Institution Ale Company co-founder, is looking forward to expanding to 516 State Street: “We love the architecture of the building, the retro style, the location being in the heart of State Street and the inviting all-glass store front,” said Smith. “With this new location, we’ll be able to share all our beers with a new community. Beer is best when it’s fresh. Being able to brew a beer and drive it 40 minutes up the road and put it on tap for everyone in Santa Barbara is going to be a lot of fun.”
Founded in 2013, Institution Ale Company is known for utilizing non-traditional ingredients such as vanilla, cocoa nibs, coffee and peppers. All their beer is brewed in a 3-vessel, 15-barrel, Premier Stainless brewing system. Everything from recipe development, ingredient selection, the brewing process and packaging are completed in house by the company’s brew team to create handcrafted ales.
Institution Ale Company will start renovating 516 State Street during the spring of 2018 and will open its doors to the public that fall. Visit institutionales.com.
Reader Ben says that Modern Times Beer, with two locations in San Diego, is coming to 418 State Street, the former home of India House. The ABC liquor license database confirms the news. Modern Times Beer will be within a block of Santa Barbara Brewing Company and the future home of Institution Ale Company. With Night Lizard Brewing Company and Captain Fatty’s, coming to the 600 and 200 blocks of State Street respectively, it looks like we have the making of a State Street brewery war.
Silvergreens restaurant at 900 Embarcadero Del Mar in Isla Vista has been temporarily closed for a few months as the parent company focuses on the new Kyle’s Kitchen restaurant on Hollister Avenue. I am told by management that the signs for Kyle’s Kitchen plastered all over the front of Silvergreens refer to the new Hollister location and do NOT indicate that a Kyle’s Kitchen is replacing Silvergreens. I am told that Silvergreens will return but was not given a reopening date.
Kanaloa Seafood has welcomed their latest “catch” to the kitchen, Executive Chef William Ouderkirk. Chef William brings an extensive culinary background to Kanaloa, from kitchens in Canada, the UK and Greenwich, Connecticut, to ships sailing around the globe. Chef William’s cooking style and understanding of farm-and-ocean-to-table cuisine brings a new level of talent to the Kanaloa kitchen, and will help position their restaurants in both Santa Barbara and Oxnard within the emerging culinary scene on the Central Coast.
“We are excited to welcome Chef William to our Kanaloa family,” shared Randee and Don Disraeli, owners of Kanaloa Seafood. “His expertise and passion for local and sustainable ingredients is the perfect match for us, and we’re eager for our guests to enjoy some of his fresh new takes on our seafood classics!”
While Kanaloa’s signature menu items like their fish tacos and sandwiches will remain the same, guests can look forward to some of Chef William’s new additions to the menu, including Baby Bass Fritters, Mooring Ball Cioppino with sea bass, clams, mussels, salmon, crab in a rich spicy shellfish broth, served with garlic bread, and Ethiopian Spiced Crispy Tofu Poke with jicama-cucumber salad, avocado, radish, and pickled ginger over sushi rice. Chef William invites the community to experience the new flavors of his fresh take on Kanaloa’s cuisine as he rolls out his new menu this month. Kanaloa Seafood is located at 715 Chapala Street and 251 Lombard Street in Oxnard. Visit kanaloaseafood.com.
Juice It Up! is celebrating the grand opening of its first Isla Vista location this Friday, November 17 from 2:30 p.m. to 9 p.m. Located inside HiWi Tropical Fusion, Juice It Up! Isla Vista will be celebrating the special occasion with a fun-filled event which will include free small smoothies to the first 50 customers, 50% OFF all smoothies, juices and bowls till closing, live music, fun giveaways and more.
Reader Primetime says that another vacant downtown Santa Barbara site is leased. I’m told that the Institution Ale Company at 3841 Mission Oaks Boulevard in Camarillo will move into 516 State Street, the former home of Caffe Primo and Pierre Lafond Wine Bistro. Move in date is scheduled for fall 2018.
Outpost at The Goodland, 5650 Calle Real in Goleta, held their third annual Ramenfest on Sunday, November 12th. The winner of the Judge’s Choice award was Industrial Eats at 181 Industrial Way in Buellton. The ingredients of their entry included crispy duck confit, smoked Alaska coho salmon, poultry dashi broth, Japanese turnip, and scallions. The dish was topped with bottarga, dried red mullet roe, and nori. Winner of People’s Choice award was returning champion Sama Sama at 1208 State Street.
Small business owners with big dreams continue to be an important component in the American economy. In a News Channel 3 special report, reader Primetime looks at three local businesses with limited storefronts, simple operations, and high hopes.
Chef Richard Lambert teaches the techniques he uses to make his award-winning tamales and salsas. This 90-minute class is set for Saturday, November 18th, from noon- 1:30 p.m. The classroom is located at 125 Harbor Way, next to the Maritime Museum at the breakwater in Santa Barbara. Each attendee will be served a variety of tamale samples and be shown how each flavor can be created at home. Additional class handout materials include recipes, a listing of ingredient sources, plus tamale reheating and storage guidelines. Free cookbook: Attendees also receive the ebook version of Mr. Lambert’s cookbook, “Preheat to 350 Degrees,” featuring recipes along with personal anecdotes gathered over his lifetime. Tuition is $35 per person and class attendance is limited to 30 participants. Enroll online at tinyurl.com/tamaleclass.