After half a decade hawking tea leaf salads and chickpea tofu to farmers marketgoers on weekends—while holding down day jobs—the trio behind Rangoon Bistro now have a restaurant.
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The menu isn’t yet posted on the business’s website, but executive chef Cliff Denny told subscribers it would focus on locally sourced ingredients.
At Dough Zone, fill a table with spicy beef pancake rolls, Berkshire-Duroc pork-and-shrimp steamed dumplings, and xiao long bao, one of the best deals in town.
The restaurant will highlight simple, high-quality ingredients as well as a gussied-up martini that’s poured tableside at near freezing temperatures.
Thursdays on the Plaza will launch July 7 with five farm and food vendors as well as a beer garden.
The Santa Barbara-born brand is best known for its flame-grilled Charburger.
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