VEGAN THANKSGIVING?

Question from reader Lisa:

Hey, J.D.
Are there no vegetarian/vegan restaurants serving dinner on Thanksgiving? I’m sure I’m not the only vegetarian/vegan who would like to know.
Happy Thanksgiving to you and your family.
Sincerely,
Lisa

Answer from The Restaurant Guy:

Lisa,
Adama on Chapala Street used to offer Thanksgiving (minus the turkey), and they were on my Thanksgiving list but unfortunately they are closed now. I don’t know of any  restaurants that are offering a vegetarian/vegan version of a traditional Thanksgiving meal. There might be some that are offering a regular menu on Thanksgiving but I don’t track those restaurants.
John

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HOLIDAY GIFT CARD DEALS

The Black Sheep and Oveja Blanca at 30 East Ortega Street will be open on Christmas Eve and Christmas Day. Holiday gift certificates at both restaurants are available: $50 dollars gets a $65 gift card and $75 dollars gets $100 gift card. Sales end Christmas day.

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OMAKASE MENU

The Black Sheep at 26 East Ortega Street will be doing a special Omakase eight-course menu on Tuesday December 6th. Chef, Robert Perez, and Chef, Juan Agustin will be creating a variety of raw seafood and cooked with hot protein items. The menu will be on there website theblacksheepsb.com by November 23. $50 per person, 5 -9 p.m. Reservations are suggested. Call 965-1113

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THANKSGIVING WITH D’ANGELO BREAD

This just in from D’Angelo Bread, 25 W. Gutierrez St:

Good Morning John,

I think your Readers would like to know about our new offers for Thanksgiving:

As always D’Angelo Bread will be open on Thanksgiving Day, but for the first time we will be opening our doors at 6am for Order pick up  ( Full Table Service will be available, as always from 7 am to noon ) for our Customers who are traveling out of town and wish to bring some of our delicious baked goods to their Families and Friends.

Do you want to bring a fresh loaf of one of our classic handmade Breads that you just can’t get anywhere else? A loaf of Sourdough, Kalamata Olive or Sourdough Multigrain perhaps?
Or for those of you who enjoy life on the dark side…maybe a French Rye, a Pumpernickel, a Rudolf Steiner or even or 100% Whole Grain Sunflower Rye Bread.( We slice all Breads upon request)

Our Tarts are available in individual and large size ( serves 4-6 ) and the flavors are Pumpkin, Pear Almond, Lemon, Wild Blueberry and Sour Cherry! We always have extra Tarts available, but if you want to make sure that you get exactly what you want please pre-order!

If you love Pumpkin Bread and Chocolate you should try our Chocolate Pumpkin Bread, a Customer Favorite for Years!

Also, not to forget our full line of Pastries… everything from our Apple Turnover, Chocolate Croissant, Cinnamon Bun, Cream Cheese Danish to my absolute Favorite, the  Raisin Snail. Try them out, you won’t be disappointed !

So come in and pick up something for your Thanksgiving Feast or enjoy a Breakfast in our cozy little bakery before the rest of the Family wakes up and Friends arrive….

Find our full Breakfast and Lunch Menu at dangelobread.com
For Order please call 805-962-5466 7am-2 pm daily

Thank you and have a wonderful Thanksgiving!

Dietmar Eilbacher
D’Angelo Bread

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THANKSGIVING AT FINCH & FORK

This just in from Finch & Fork restaurant at 31 West Carrillo Street:

This Thanksgiving, Gather Around Finch & Fork’s Table

Holiday classics and Finch & Fork favorites come together in a three-course menu. Starters and entrees feature seasonal selections from Chef Siao, like Roasted Butternut Squash Soup, Herb Turkey Breast with butter whipped potatoes, crispy walnut stuffing, country pepper gravy, roasted baby carrots and cranberry compote, and Pan Seared Skuna Bay Salmon with roasted grapes, parsnip puree, charred broccolini, salsa verde, and roasted acorn squash. Seasonally themed desserts, like Pumpkin Mousse and Pecan Pie round out the meal. Dinner is $80 per person. Reservations: 805-879-9100

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CHOI’S UPDATE

Reader Valerie reminded me that I never added a new Korean restaurant to the SantaBarbara.com Dining Guide. I wrote about it in January and added it to the guide today.

Hi John,

Did you hear about the new Korean Restaurant/Diner that opened?  Choi’s Market on Patterson and Hollister has now converted half their store into a diner. When you walk in, there are about 6 tables and a wall separating their store from the diner.  The menu consists of 15 different dishes to choose from less than $13.  In the past they offered maybe a couple dishes.

Valerie

 

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MISSION ACCOMPLISHED

Reader Steve tells me that McConnell’s Ice Cream at 201 West Mission Street has completed a name change. It is now known as Mission Ice Cream, featuring McConnell’s Ice Cream.

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GLOBE UPDATE

Partner Laura Knight sent me an update about Globe at 18 East Cota Street:

We opened Globe about 1-1/2 years ago, and are going to be making some changes in the next week. We will close for 1 week to do some light remodeling, have new banquets installed, and move some of the couches upstairs to make it more lounge-y, adding more bar stools & high-tops, and busting out a new menu! The new menu will be small but yummy, including Homemade pot pies (smoked chicken or vegetarian), unique salads, and more. We’ve had General Manager and master mixologist, Andy Davis at the helm since April, and will be staying open later, and anticipate re-opening Tuesday November 29th. Hope to see you soon at 18 East!

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CHICKEN IN A BARREL BBQ COMING TO OLD TOWN GOLETA

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. It’s an unusual place to have a restaurant to say the least but their other locations seem to have a funky flair and are very popular. If you build it, they will come.

With about 35 years experience in this cooking style, owner and founder of Chicken In A Barrel BBQ, Mike Pierce, started this establishment in 2010 on the island of Kauai where he has 2 locations (in Hanalei and Kapaa). “The main thing that makes it unique is the way we barbeque our meat,” says Pierce. “It’s not grilled. It’s not smoked. It’s done in a 55-gallon drum. We call it hook’em & hang’em. We cook our chicken, roasts, beef, pork, buffalo, and our ribs while hanging them at the top of the barrel so that the heat is about 3 feet away from the meat. When those juices from the beef, and the pork, and the buffalo hit those coals it comes up in a steam and it literally steams the meat in its own juices. We have our own very unique rubs we make out of all our own herbs and spices. The main thing that makes us more unique than anything else is the love that we put in to it.”

The main menu includes Chicken In A Barrel Plate (1/4 piece chicken), Sampler Plate (a taste of chicken, beef, pork and babyback rib), Babyback Ribs Plate, Chicken & Rib Plate (1/4 piece chicken and 2 babyback ribs), Pork Plate, Hoagie (with choice of shredded pork, chicken or beef), and Chicken For Two (1/2 chicken, 2 scoops of rice, 1 side of chili). Also available is an ala carte menu, a hamburger menu, tacos, burritos, salads and a kids menu. Visit chickeninabarrel.com.

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TURNPIKE RUSTY’S PIZZA UPDATE

For more than a year Rusty’s Pizza at 149 South Turnpike Road in Goleta has been planning to move from their hole-in-the-wall to a full-sized restaurant across the parking lot. They finally got a permit, construction has begun, and the new Rusty’s Pizza will be completed April or May of 2017. “The store will feature party / meeting rooms, our ever-popular expanded salad bar, TVs and video games,” says owner Tyler Duncan. “We’re excited to expand from our current offering and move into this great new space.”

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OUT ON THE TOWN

The Restaurant Kid (food news columnist in training), his mom and I enjoyed dinner recently at Nectar Eatery & Lounge, 20 East Cota Street, the former home of Blue Agave. Nectar, which opened in October 2015, is brought to you by Brad and Aparna Sherman. Nectar offers a menu of globally-inspired ethnic dishes along with local wines and craft cocktails, plus a large tequila list. The focus of Nectar’s menu is small and shareable plates using fresh ingredients and international flavors. We ordered the Onion Pakoras (with date tamarind chutney), Curried Fish Tacos (crispy wonton, thinly sliced jalapeno), Organic Kale Salad (tomatoes, parmesan cheese, almonds with evo and lemon), Filet Mignon (fingerling mash, kashmiri almond sauce, asparagus, crimini mushrooms), Pistachio Gelato (upside down waffle cone, chocolate boat), Chocolate Citrus Torte (guava coulis, fresh whip). All in all it was a great experience.

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THE HUNGRY CAT TO CLOSE

The Hungry Cat restaurant at 1134 Chapala Street, which opened in April 2007, plans to close after Christmas. Here is a message for you from owner David Lentz:

“We are very proud to have done business in Santa Barbara for close to ten years. It’s with a heavy heart that we must announce that we are closing up shop! We want to thank all of our past and present employees, local purveyors and winemakers for making it such a great journey. It has always been our pleasure to serve the Santa Barbara community and perhaps we will have another opportunity in the future.

The Hungry Cat will remain open until Christmas and during that time all cocktails will be $12 and all of our fresh oysters will be $1.50/ daily.

I am also personally planning a farewell dinner in mid to late December (stay tuned for information) Check our website www.thehungrycat.com for updates.

Our reasons for closing: We had an offer we couldn’t refuse, declining business, and our current economic climate. Due to being based in LA with 3 young kids, I decided it was an important time to spend with my family. Our flagship Hollywood location of The Hungry Cat will remain open. Thanks again to a great city, wonderful community and a decade of support”

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BUENA ONDA’S ARGENTINE EMPANADAS

Reader Gustavo shared with me a story about a local business named Buena Onda, which is Spanish for “Good Vibes. It is run by Tomás Baistrocchi and Matias Requena, local Argentineans that are spreading a bit of South-American culture through their culinary art of empanada-making. They are known for their pop-ups around town, serving authentic, hand-made, organic Argentine empanadas. Unknown to me, Buena Onda also has a home at 724 East Haley Street where they run their private events operation, as well as serve locals with their grab-n-go takeouts. It is a family run operation that focuses in offering quality in their organic ingredients and also takes the time to hand-craft each empanada.

Reader Gustavo says he is a regular customer and has tried every empanada on their menu. He suggests you try the traditional meat empanada (with grass fed ground beef). He also recommends the Italian-influenced “caprese” with mozzarella and fresh basil, and the Red-Quinoa/Goat Cheese/Spinach. An Argentinean signature, finger-liking sauce: “Chimichurri” which they included with every take out. Pick-up hours are Wednesday-Saturday 4-8 p.m. Call 679-3320 or order online at buenaondasb.com.

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PIE CONTEST

Local pie enthusiasts and creatives Leela Cyd and Joya Rose Groves will present the second-annual Spectacular Santa Barbara Pie Contest on December 3 from 3-6pm. The event will take place at Potek Winery in The Mill, 406 East Haley Street. Contestants must register online at eventbrite.com, with an entry fee of $25. All proceeds of from the day will go to the Transition House of Santa Barbara. There will be 7 categories of winners: Best Sweet Pie, Best Savory Pie and Best in Show, in addition to Junior division, People’s Choice, Wild Card, Special Diet. Prizes include ice cream cakes from McConnells, a robe, pajama, boots from UGG, gift cards to local restaurants and more.

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BLACK SHEEP CORSICAN CUISINE

This just in from owner Ruben at The Black Sheep restaurant, 26 East Ortega Street:

“Ok, everyone. You are not going to want to miss this one. My friends are visiting from France. On Tuesday the 15th we will be featuring a special Corsican 4 course menu $45pp. Reservations are suggested because seating is limited, 5-9 pm.  Call 805-965-1113.”

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CHAMPAGNE BRUNCH AT BACARA BALLROOM

Give thanks while celebrating with family and friends at the Bacara Resort at 8301 Hollister Avenue in Goleta. They are having a Thanksgiving Champagne Brunch Buffet at the Bacara Ballroom Terrace on November 24, 10:30 a.m. to 2 p.m. Executive Chef Vincent Lesage’s extensive Champagne brunch buffet will feature roasted turkey, honey glazed ham, assorted shellfish and sushi, prime rib, California wine country salads, decadent desserts, and more. $95 for adults, $45 for children 12 and under, plus tax and gratuity. View the menu. For reservations, please call 844-213-6466.

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FUNDRAISER AT CA’ DARIO

Ca’ Dario Ristorante & Pizzeria at 29 East Victoria Street is trying to raise money for CALM (Child Abuse Listening Mediation / calm4kids.org) courtesy of 805 Living Magazine. They will be featuring a dish Gnudi al Burro e Salvia through November and December and $2 will be donated to CALM with every order of the dish.

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QUESTION OF THE DAY

Here is a question for you from reader Marlene:

Are there any restaurants in Goleta and Santa Barbara WITHOUT music blaring (or any music) playing?  Almost walked out of Outbacks today–can’t stand the loud music. “

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IHOP UPDATE

Reader Kathy says:

Hey John,
Lost power at home yesterday l and had to go out to dinner. We went to IHOP on Turnpike and they have signs stating they will be closed for remodeling starting tomorrow 11/14 and reopening Saturday 11/19.

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WHO’S SERVING THANKSGIVING: 10th ANNIVERSARY EDITION

161110-thanksgiving - CopyThe Gobble Song is a Thanksgiving tradition from Santa Barbara’s popular band Spencer the Gardener. As it turns out The Restaurant Guy also has a Thanksgiving tradition. Each November my email inbox is swamped with the same question: Which restaurants serve a traditional turkey meal on Thanksgiving Day? Last week The Restaurant Kid and I made a hundred phone calls to find the answer for you (I made the calls while my son climbed on me like a jungle gym). Restaurants joining the list for the first time include Angel Oak, Convivo at Santa Barbara Inn, Helena Avenue Bakery,
High Sierra Grill & Bar, and Oveja Blanca Restaurante. Make reservations early because many places will be sold out in advance. For the 10th year in a row I present to you a list of restaurants offering Thanksgiving on Thursday, November 24th:

  • Angel Oak at Bacara (sold out, reserve 4-6 weeks in advance), 877-935-6115
  • Ballard Inn Restaurant, 800-638-2466
  • Bella Vista at Four Seasons Biltmore (sold out, reserve 4-8 weeks in advance), 969-2261
  • The Black Sheep, 965-1113
  • Blush Restaurant and Lounge, 957-1300
  • Bouchon (sold out, reserve 6-8 weeks in advance), 730-1160
  • Brothers Restaurant at Red Barn, 688-4142
  • Bucatini, 957-4177
  • Ca’ Dario Ristorante & Pizzeria, 884-9419
  • Cadiz, 770-2760
  • C’est Cheese (take & bake free range whole turkey plus desserts), 965-0318
  • Champagne Brunch at Bacara Ballroom, 844-213-6466
  • Cold Spring Tavern, 967-0066
  • Convivo at Santa Barbara Inn, 845-6789
  • Creekside Buffet at Chumash Casino, 686-0855
  • Crocodile Restaurant at Lemon Tree Inn, 687-6444
  • Dargan’s, 568-0702
  • Doubletree Resort, 564-4333
  • El Encanto, 845-5800
  • Eladio’s, 963-4466
  • Finch & Fork at Canary Hotel, 879-9100
  • Fresco Café Five Points (side-dishes & dessert only, take-out only, 4 days notice required), 967-6037
  • Frog Bar & Grill at Glenn Annie Golf Course, 968-0664
  • Harbor Restaurant, 963-3311
  • Harry’s Plaza Café, 687-2800
  • Helena Avenue Bakery (take-out, everything but turkey, 4 days notice required), 880-3383
  • High Sierra Grill & Bar, 845-7030
  • Holdren’s, 965-3363
  • Jack’s Bistro & Bagels Carpinteria and Milpas (eat-in or take-out, 7 days notice required for take-out), 319-0155
  • Joe’s Café, 966-4638
  • Julienne, 845-6488
  • Live Oak Café, 845-5193
  • Longboards Grill, 963-3311
  • Louie’s at the Upham Hotel, 963-7003
  • Marbella at Hyatt, 730-1111
  • Moby Dick Restaurant, 965-0549
  • Montecito Wine Bistro, 969-7520
  • Mulligans Cafe, 682-3228
  • Oveja Blanca Restaurante, 963-1012
  • Petit Valentien, 966-0222
  • Petros in Los Olivos, 686-5455
  • Plow & Angel at San Ysidro Ranch, 565-1724
  • Root 246, 686-8681
  • Roy, 966-5636
  • Sage & Onion (take-out only, 7 days notice required), 845-4134
  • Santa Barbara Brewing Company, 730-1040
  • Shoals Restaurant at Cliff House Inn, 652-1381
  • Sly’s (take-out only, at least 10 days notice required), 684-6666
  • Stella Mare’s (sold out, reserve 6-8 weeks in advance), 969-6705
  • Stonehouse at San Ysidro Ranch, 565-1724
  • Tee-Off Restaurant, 687-1616
  • Trattoria Mollie, 565-9381
  • Treehouse Restaurant, 687-2426
  • Willows at Chumash Casino, 686-0855
  • Wine Cask, 966-9463
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EVERYTHING BUT TURKEY

This just in from Helena Avenue Bakery, 131 Anacapa Street:

HELENA AVENUE BAKERY PRESENTS “EVERYTHING BUT THE TURKEY – FOR YOUR THANKSGIVING FEAST AT HOME

The Funk Zone’s Artisan Bakery Offers Fresh-Baked Rustic Breads, Hearty Holiday Sides and House-Made Pies to Make Any Thanksgiving Gathering Delicious and Effortless

WHO: Head Baker Bryan Foehl of Helena Avenue Bakery in Santa Barbara’s Funk Zone

WHAT: Helena Avenue Bakery  announces their first EVERYTHING BUT THE TURKEY Thanksgiving package – a takeout menu of signature breads, hearty side dishes and desserts so the hosts can spend more holiday time with friends and family and less in the kitchen. The Bakery has assembled a menu of savory and sweet must-haves to accompany one’s home-baked for Thanksgiving dinner on November 24, 2016.

Side dishes include House-Made Cranberry Sauce; Real Turkey Gravy; Traditional Stuffing with Sausage; Traditional Vegetarian Stuffing; Balsamic-Glazed Brussels Sprouts with Lardons; Honey Glazed Carrots with Chilies; Haricots Verts with Shallots, Lemon & Toasted Almonds; Mashed Yukon Potatoes with Roasted Garlic; and Mashed Sweet Potatoes with Candied Pecans. All dishes are packaged in generous portions for four guests with easy reheating instructions.

Helena Avenue breads include fresh-baked Pain au Lait Rolls and Baguettes. For dessert, guests may choose from a selection of hand-made pies – Apple; Pumpkin; Pear & Cranberry with Oat Crumble; and Pecan.

Les Marchands, Helena Avenue Bakery’s sister business, selected wines for pairing with any feast and can be ordered alongside the fixings. Begin the party with sparkling selections of Scar of the Sea Pétillant Naturel Chardonnay or Bonnamy Cremant de Loire NV. White wines include Notary Public Chenin Blanc, Santa Ynez Valley and Francois Carillon Bourgogne Chardonnay. There are two selections of Beaujolais – a Thanksgiving favorite – Martian Ranch Gamay “Absolute Magnitude;” and Mee Goddard’s Morgon “Corcelette.” For the perfect Pinot Noir, try the Pence Ranch or Mongeard Mugneret Bourgogne. Pricing for wines ranges from $21 to $36 per bottle.

All orders must be placed at the Helena Avenue Bakery retail counter or by calling 805.880.3383 before Monday, November 21st. Pick-up times for all orders will be scheduled for Wednesday, Nov. 23rd between 7 am – 6 pm.

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FIXED PRICE MENU AT SLY’S

This just in from Sly’s restaurant, 686 Linden Avenue Carpinteria:

John,

I thought your readers might be interested in our current fixed price menu at Sly’s.
Cuisine of the Basque Country is featured, and it’s still priced at just $35. for three courses, or $55. with wine.

James Sly

St. Jean de Luz on the Basque Coast
Well! We’ve finished Avocado Festival weekend and all that the Festival brings. We can get to back to the more quiet life we’re used to. The big news for the next few weeks is that we are serving one of our favorite fixed price menus at Sly’s – both ours and our customers.

Our Basque menu, celebrating the Cuisine of the Basque Country on the south-west coast of France, contains some of our all time favorites dishes, and never fails to remind Annie and I of some of the great times we’ve spent in St. Jean de Luz, Bayonne, Biarritz, and up in the foothils of the Pyranees.

The Basque people speak their own language, a unique orphan among language families. Their traditional homeland is now divided up between Spain and France. We’re celebrating the cuisine of the French Basque Country. The star of our menu is probably our “mixed” Paella, with homemade chorizo sausage, shrimp, mussels, squid, clams and chicken. Richly seasoned with saffron, it is one of the kings of rice dishes – not to mention one of my wife Annie’s favorites! Other delicious items include a salad of sautéed squid and piquillo peppers, a delicious “piperade” omelet as a first course, roast leg of lamb with stewed garbanzo beans, local black cod steamed and served with brandade stuffed peppers and an olive oil-butter sauce, and we top it off with three terrific desserts.
Our favorite dessert? Hard to say. we like the Flan a bunch – but the Gateau Basque is a stunning dessert. And then there’s that bitter sweet chocolate mousse…

sly

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JACOB & SPENCER’S GOBBLING FOOD DRIVE

I just received this message from Spencer Barnitz:

November 12:  Join Jacob and Spencer’s Gobbling Food Drive & Festival

Hello friends,

Please join us for a special Saturday Family Day on November 12.  Spencer the Gardner and triathlete Jacob Mansbach of Team Join Jacob have joined forces to bring you a special volunteer session:

Join Jacob & Spencer’s Gobbling Food Drive and Festival.

We have extended the hours a bit (9:30 – noon) to allow for more kids and families to join us.  Feel free to come any time that morning and stay as long as you wish.  We will have something for everyone:

  •     Volunteer activities:  food sorting and crating
  •     Bike blender smoothies
  •     Apples to Zucchini Cooking School will lead a hands on cooking activity
  •     Spencer will perform The Gobble Song LIVE throughout the morning
  •    Please bring food donations for our FOOD DRIVE:
    Frozen turkeys, chickens
    Rice (white and brown)
    Canned fruits & veggies (low sugar/low sodium)
    Beans, tuna, nut butters, oatmeal, cereals
    Stuffing, canned cranberries & canned pumpkin

THANK YOU FOR YOUR THANKSGIVING FOOD DRIVE DONATIONS!

Please forward this email to your friends and everyone at your
elementary schools!!

Saturday Family Day is a volunteer program for kids ages 5 and up and adult family members or friends.  All kids will need to be accompanied by an adult or adults (you may bring more than one child for each adult).  Volunteers will sort and box donated food, crate fresh produce and learn about how the Foodbank helps our community.
Please read the event details below and click on the blue button to sign up via Signup.com.   Only one person in your group will need to sign up via signup.com, using their email address.   If you have questions or need assistance to sign up, email jen@mansbach.com

Warmly,

Jacob, Joseph, Jennifer and Mike Mansbach
Foodbank Volunteers

______________________________________________________________

What:  Volunteer at the Foodbank warehouse with your kids

When:  Saturday, November 12, 2016 from 9:30am  – 12:00pm
(come when you can and stay as long as you like)

Where:  4554 Hollister Avenue (near Ben Page Youth Center)

Who:  Kids of all ages and their friends and family.  All children must be accompanied by an adult.

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NEW FALL COCKTAIL MENU

This just in from Outpost and Good Bar at the Goodland Hotel, 5650 Calle Real, Goleta:

Hi John,

Sending along the highlights for Outpost and Good Bar’s new fall cocktail menus! Hope you are well.

OUTPOST AND GOOD BAR WELCOME FALL WITH NEW MENUS

From seasonal ingredients to unique spirits, locals can warm up to new cocktails from two top bars

Post Up at Outpost’s Bar

Lead Bartender Chris Burmeister has infused the best flavors of the season into his fall menu for Outpost. Try the balanced HIPSTER’S DELIGHT with Lot 40 rye, Plymouth sloe gin, blueberry, cinnamon, fresh lemon, Peychaud’s, and thyme. Coconut cream is the standout in the SPEED DEMON, which mixes St. George vodka, coconut cream, fresh lime, toasted sesame and cucumber. The ONE MAN SHOW blends Jameson Irish Whiskey, Laird’s bonded apple brandy, rooibos tea syrup, and fresh lemon. The glass gets an absinthe wash for the perfect finish.

The Drinks Are All Good at Good Bar

The A-team at Good Bar has put their best fall foot forward, offering half a dozen sippers for everyone. Sweet Corn is the winning ingredient in PILGRIMAGE SOUTH, a blend of Herradura Reposado, sweet corn, creme de cacao, fresh lime, chocolate bitters and egg white. The result is a colorful and velvety rich drink worth coming in for. The funky and fresh EJECTION SEAT consists of High West double rye, Damoiseau 110 Rhum, Amaro Lucano, green tea pineapple gomme, fresh lime, cinnamon syrup, and tiki bitters, while the GUN FOR HIRE awakens your palate with black cardamom infused Bombay Sapphire, Creme de Noyeaux, cardamaro aromatized wine, sasparilla and angostura bitters.

Outpost and Good Bar at the Goodland Hotel – 5650 Calle Real | (805) 964-1288 | www.outpostsb.com

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LITTLE KITCHEN DOES DINNER

This just in from reader Bob. Reader Bob  is a founding partner at Sojourner, Zelo, Blue Agave, and the current owner of the Wildcat Lounge and the Bobcat Room. Reader Bob is also a partner at The Little Kitchen.

The Little Kitchen, 17 W Ortega St., is now open for dinner!
Owner/chef Grace Austin’s Modern Comfort Food favorites are Chicken Tikka Masala (Mary’s organic chicken) for ) $12.50,  Shepherd’s pie served in a cast iron skillet ($14,50), Mediterranean Mezze Platter with grilled vegetables, warm herbed goat cheese, olives, hummus and naan ($9.95), Shrimp and Grits ($15.50), and Grace’s family recipe for “Real Deal” Swedish Meatballs with mashed potatoes, ligonberries and pickled cucumber slices. Entree Salads with organic greens are $10.25. Two favorite desserts are the Warm chocolate chip cookie in a skillet with McConnell’s vanilla ice cream and the amazing French Toast Bites served alamode with a caramel sauce.  Prices are moderate and the beer and wine list is inventive and reasonable.  Wine lovers will appreciate a $10 glass of Sonoma Cutrer Chardonnay. Open for lunch tue-sat, dinner nightly, and late night fri-sun. Closed Mondays. More info at Littlekitchensb.com

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HOT DOG STAND IN GOLETA

This just in from reader Christine:

A few weeks ago I was walking on Hollister in Old Town Goleta and saw a hot dog stand near the stereo shop on the corner of Hollister and Magnolia. I didn’t stop. Heard anything about it?

Update: It’s Dave’s Dogs. For more information visit facebook.com/davesdogs805/ and instagram.com/davesdogs805/ Those are some pretty fancy hot dogs pics on Instagram.

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WILL ALDI COME TO SB?

Reader Peter shares some thoughts about a grocery store named Aldi, which is the parent company of Trader Joe’s:

John,

I have noticed advertisements on a Ventura radio station for a new grocery store called Aldi.  I was in Germany a few weeks ago and visited an Aldi there.  As you may know, Aldi is the parent company of Trader Joe’s. Aldi in Germany carry’s a few Trader Joe’s items but it is nothing like a Trader Joe’s.   Anyway Aldi claims to be opening stores “all over California.”   There is a lot on Wikipedia about Aldi as well as other online sources talking about their success and reputation in various countries.   Here’s an article that claims it is the best store.

Will we have Aldi in SB?  Milpas street maybe?   Interesting that no one I’ve spoken to at the Milpas store even knows what Aldi is.

I know nothing more but thought it might be interesting if you looked into it further.

Best,
Peter

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ROSE CAFE MESA UPDATE

Reader Primetime spotted this sign at Rose Cafe,  1816 Cliff Drive.

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PETRINI’S UPDATE

Reader Jim asked a question about Petrini’s, 14 W. Calle Laureles:

Does anyone know why Petrini’s no longer serves beer or wine?  It’s been that way for a couple of months according to the waitress who says she doesn’t know the reason.

I called Petrini’s and was told that they are waiting for their license to be renewed and it could happen at any time.

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RALPHS ON DE LA VINA CLOSES

Ralphs market at 2840 De la Vina Street has closed its doors for good. There is no word yet on what, if any, business will take over the space.

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