••• A high-end Mexican restaurant called Azul, with an emphasis on wine, is coming to the former Somerset/Smithy/La Cocina space at 7 E. Anapamu. The Yelp page says it could debut as soon as December.
••• Motley Crew Ranch has opened a shop in Buellton (181 Industrial Way, next to Industrial Eats) selling meat, eggs, vegetables, and fish.
••• As if you needed another reason to go to Tuesday’s Na Na Thai pop-up in Los Olivos: “We’ll be selling jars of ‘the sauce’ at this week’s pop-up.” There are two varieties: “Nam jim seafood: meant to accompany seafood and sticky rice. It’s made with fresh chilis, fish sauce, palm sugar, lime—basically a giant umami bomb. Nam jim jaew: meant to accompany meat dishes and made using dried chilis, palm sugar, fish sauce and lime.”
••• “In-N-Out Plan in Buellton Raises Traffic Concerns; Planning Commission Keeps Project Alive […] Staff will return with conditions and findings to be considered for approval of the project next month.” —Noozhawk
••• Secret Bao is going on vacation for two weeks.
••• A profile of the new-ish Good Land Wine Shop: Doug “Trantow’s shop focuses on smaller wineries from across the Central Coast, with a special emphasis on the Santa Ynez Valley and Paso Robles. He sees that as a change of pace from the other premium wine shops in town, where the regional selections can be overwhelmed by international imports.” —Independent
••• First impressions of Tyger Tyger 2.0…. 1) Here’s a menu with prices. 2) When your food is ready, the restaurant texts you to get up and retrieve it—which may make you wonder why you’re prompted to tip around 20 percent when all the front-of-house staff does is take your order. 3) The plates, bowls, and utensils are all disposable, unlike in the old days. 4) We enjoyed the fried yuba (tofu skin) sandwich, and the sweet potatoes were fine, but the Tyger bowl was one-note, gloppy, and almost entirely rice. Some of this is obviously on us for ordering two fried items, but the food we had didn’t have the zest and tang of Tyger Tyger 1.0.
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