NOSH TOWN
by Claudia Schou
LOCAL EATERIES SLOWLY REOPEN, TOUTING NEW MENU HIGHLIGHTS
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hile a handful of Santa Barbara dining venues are preparing to amp up service to 50% capacity, al fresco dining and limited hours, some of the city’s popular dining venues are taking first steps back at dine-in service. Business owners and chefs are eager to share their latest creations. Here’s a look at what’s new on their menus. JUICE RANCH: ESSENTIAL GREENS + TASTY TINCTURES
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ower-packed tonics such as Immunity Bomb and Turmeric Tonic typify Juice Ranch’s live ingredients-based approach to a healthy diet. “We believe our juices are meant to be consumed as nature intended, rich with life,” said owner Scott Walker, who opened his shop on Coast Village Road in 2018, offering all things plant-based with prices ranging from $4 for a tonic shot to $69 for a detox cleanse. Dandy Liver is a new tonic made with dark, bitter leafy greens such as dandelion and burdock that are high in Vitamin K. Walker recently teamed up with neurobiology specialist Dietrich Klinghardt, MD, to create a potential antiviral tincture made with a panoply of medicinal herbs long used in traditional Chinese medicine and Ayurveda. The tincture is not officially on the menu yet, but is available upon request at info@juiceranch.com. Juice Ranch is located at 1187 Coast Village Road. Call 805-770-3851 to place an order for pick up. Delivery is available through Grubhub.
marinara, pecorino and lemon thyme ($13). If you have a sweet tooth, you will most certainly enjoy the olive oil cake served with a dollop of vanilla ice cream, sliced strawberry, crushed pistachio and a sliver of fresh basil. Lucky Penny is located at 127 Anacapa Street Call 805-284-0358 to place an order for pick up. Delivery is available through Ubereats.
SHALHOOB’S FUNK ZONE PATIO: SUMMER GRILLIN’, SB-STYLE!
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as home-stay got you hungry for savory Santa Barbara barbecue? Smoked meat fans can now take comfort in Shalhoob’s carryout menu featuring fatty brisket, pull-apart pork ribs and slick, peppery sausage. The open-air Funk Zone barbeque eatery with custom built tables and rustic planters is offering limited service on its expansive patio with eight feet of distance between you and your neighbor. Despite the rising cost of beef (about a 40% increase, according to LJ Shalhoob, third generation butcher and production manager), Shalhoob hasn’t increased its pricing. Instead, the eatery has ramped up its offerings by adding family meal packages featuring its popular Santa Barbara-style grilled meats accompanied by house pickles, pico de gallo and fresh baked garlic bread. Other new menu items include a tangy and savory Avocado Salad ($9) and a hot and saucy Chicken meatball sandwich ($14). Shalhoob has also added to its menu vacuum-sealed barbecue to go. Shalhoob is located at 220 Gray Avenue. Call 805-256-7353 to place an order for pick up. Delivery is available through Grubhub.
LUCKY PENNY UNVEILS SUMMER MENU
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ow open for dine-in service, Lucky Penny recently unveiled its summer menu focusing on locally-sourced seasonal ingredients. The popular artisanal take-out pizzeria in Santa Barbara’s Funk Zone boasts a modern-meets-rustic copper penny tiled exterior and offers al fresco seating. The restaurant’s new menu features a selection of small dishes, salads and pizzas, including The Californian Pizza ($18), made with pesto, lemon ricotta, marinated artichokes and pine nuts. Other menu highlights include prosciutto and summer melon served with burrata and Fresno chile ($12) and smoked pork meatballs with Calabrian chili
LOQUITA REIMAGINES PAELLA TO-GO
L Chef Dario Furlati
serving pizza & authentic Northern Italian Cuisine Now Open for Lunch & Dinner Dine-In Service! 11:30 to 2:30 Thursday thru Saturday | 4 p.m. to 9 p.m. Daily 805-884-9419 ext 2 | cadariorestaurants.com
34 MONTECITO JOURNAL
oquita’s Executive Chef Nikolas Ramirez honed his culinary skills in Asia before returning to Santa Barbara. To the delight of loyal diners at Loquita’s contemporary Spanish tapas kitchen and bar near downtown, Chef Ramirez is meticulous in his balance of flavor and texture, working closely with local farmers to source the best produce and meats, along with specialty pork and cured Iberico ham
“I’m not for everyone. I’m barely for me.” – Marc Maron
18 – 25 June 2020
