Drybar Is Opening in Montecito

Oide Kitchen, a new bento shop, has recently opened in Downtown Honolulu's Arcade Building, taking over a space that previously housed various eateries. The establishment is a reincarnation of Okonomiyaki Chibo, a Japanese restaurant that operated in Waikīkī for three decades before closing due to rising rent. The owners have pivoted to a bento shop model, aiming to cater to the Downtown lunch crowd with familiar grab-and-go options and made-to-order dishes. The name "Oide" is an informal Japanese word meaning "come," reflecting the owners' welcoming approach. The menu at Oide Kitchen features a variety of bentos, salads, side dishes, and donburi bowls. Popular bento options include Chicken namban, garlic chicken, salmon, and garlic shrimp, all priced between $14 and $15. A tofu vegetable bento is available for $13.75, and the Oide salad costs $12. Each bento includes a substantial portion of rice, two vegetable sides, and pickles, offering a complete meal. For those seeking a made-to-order option, the loco moco don, priced at $16, features a thick hamburger patty and egg served with a demi-glace gravy over rice. Customers can also choose from additional side dishes to complement their meals. Examples include potato salad for $5 and dashimaki tamago, a rolled omelet, for $7. The garlic chicken bento, highlighted in the article, consists of grilled chicken served with a shoyu sauce, noted for its strong garlic flavor. The generous portions and flavorful dishes have been well-received, particularly the well-cooked rice. The Arcade Building has historically hosted various culinary establishments, including the Silk Road Café, which offered Uzbek cuisine. Oide Kitchen now brings a different culinary experience to the location, focusing on Japanese-inspired bentos. The owners' transition from a full-service restaurant to a bento shop signifies an adaptation to market demands and the specific needs of the Downtown workforce, offering convenient and satisfying lunch options. The positive reception from early customers, including the author and their coworkers, suggests that Oide Kitchen is establishing itself as a viable option for local diners. #OideKitchen #BentoShop #DowntownHonolulu #JapaneseCuisine #GrabAndGo #LocalEats #HonoluluDining #ArcadeBuilding

Fifth Group Restaurants, known for establishments like La Tavola and Ecco, is set to transform its Midtown seafood restaurant, Lure, into Lure Saltwater Kitchen and Bar. The original Lure will close on September 2nd, with the new concept opening just a week later. The renovation reflects changes in the dining scene and habits within Midtown, aiming to inject new excitement and energy into the space that has been operational for 13 years. Lure Saltwater Kitchen and Bar will maintain its focus on sustainable seafood, but with a revamped approach centered around small plates prepared on a newly installed wood-fire grill. The interior will undergo a refresh, and a new patio bar is being added to enhance the dining experience. The beverage program is also being updated to complement the new culinary direction. To lead this transformation, the team has brought in chef de cuisine Olivier Reedholm, formerly of The Grey in Savannah and the Michelin-starred Under in Norway. Reedholm will collaborate with Fifth Group's vice president of culinary, Mark Jeffers, and director of culinary, Brandon Chavannes, who was involved in the initial opening of Lure. This culinary trio is partnering with Farmers & Fisherman Purveyors to ensure that all seafood items adhere to the Monterey Bay Aquarium’s Seafood Watch List, promoting sustainability. A key feature of the new menu will be the daily-to-weekly changing “Fleeting Moments” selection, offering fresh oysters, aguachile, crudo, ceviche, and tartare. This ensures a dynamic menu, encouraging repeat visits. A unique shared plate option, the “Tackle Box-Chef Assortment,” will present raw bar items in a vintage tackle box. The small plates section will feature imaginative dishes such as mussels in Thai coconut broth, blue crab tamale with pumpkin mole, and crispy shrimp with Chinese chili garlic crunch, peanuts, and seaweed. For diners preferring more traditional entrees, five options will be available, including pork shank, wood-grilled chicken, wagyu steak frites, and a filet of fish in brown butter sauce. These dishes aim to provide a classic yet approachable dining experience, distinct from a formal chop house. The wood-fire grill is expected to impart unique and dynamic flavors to these offerings. To cater to health-conscious guests, Lure Saltwater Kitchen will offer “Breadless Service” with house-made kimchi, pickles, and spicy condiments, alongside gluten-free anchovy garlic bread. Salads and vegetables will be available from the “From the Soil” section of the menu. A notable dessert item will be wood-fired, slow-roasted pineapple in rum caramel, served with house-made ice cream. The beverage program, curated by Fifth Group head of beverage innovation Ian Mendelsohn, will feature cocktails designed to complement the kitchen’s bright and exotic flavors. Options will include a frozen “creamsicle” cocktail and drinks incorporating shochu, yuzu, lemongrass, and chili. The wine list will expand to about 50 sustainable, biodynamic, or organic varieties, and eight beers will also be on offer. The aesthetic changes, guided by design team ai3 (who also designed the original Lure), will introduce new pops of color, including red and green, throughout both the indoor and outdoor spaces. New patio furniture and murals by a local artist will contribute to the refreshed ambiance. The new patio bar will host a happy hour from 4 p.m. to 6 p.m. daily, featuring half-price oysters. Beyond culinary and design enhancements, Lure Saltwater Kitchen emphasizes environmental sustainability. The restaurant will collect rainwater for toilet flushing and plant watering. It has also partnered with Shell to Shore, a nonprofit organization that repurposes oyster shells to rebuild reefs, thus contributing to marine ecosystem restoration. The new Lure will soft-open on September 10th, with its official grand opening slated for September 16th. #FifthGroupRestaurants #LureSaltwaterKitchenAndBar #MidtownAtlanta #SustainableSeafood #RestaurantRedevelopment #WoodFireGrill #SmallPlates #EnvironmentalSustainability

Ruff to Fluff Bar, a new dog grooming establishment, opened in October 2022 at 580 Palisade Avenue in Jersey City. The facility offers upscale bathing and grooming services for dogs in Hudson County, catering to the growing demand for professional pet care. The business was founded by Nicole and Erika, who collectively possess over two decades of experience in the dog industry. Their mission is to provide efficient and high-quality services, aiming to reduce the long wait times often experienced at other grooming salons, especially following the increase in pet ownership during the pandemic. The services provided by Ruff to Fluff Bar include baths, blowouts, haircuts, nail clipping, anal gland expression, trimming around paw pads, body massages, and fur dematting. A distinctive feature is their "color bar," which allows owners to opt for creative additions like painted nails and colored tails for their pets. Pricing for baths starts at $65 for small dogs, $75 for medium dogs, and $85 for large dogs. For regular patrons, a monthly membership is available for $95, which includes two baths per month. These memberships are flexible, as baths can be transferred to other dogs, making them suitable for gifting or for "spa pawties." A key aspect of Ruff to Fluff Bar's design is its open-concept layout. This transparency allows dog owners to observe the entire grooming process, which can be particularly reassuring for nervous pets and their owners. The facility also provides a workspace with refreshments for clients, enabling them to attend to other tasks while their dogs are being groomed. The founders emphasize that the ability for owners and pets to see each other helps alleviate anxiety, drawing on Nikki's ten years of observing pet behavior in grooming settings. The location of Ruff to Fluff Bar is strategically chosen for accessibility, being close to the 9th Street Hudson-Bergen Light Rail station elevator. This makes it convenient for both Hoboken and Jersey City residents seeking dog grooming services. The shop also sells retail items, including the signature bows and bowties given to dogs after their baths. The owners have expressed aspirations for future expansion, hoping to open additional locations where memberships could be universally utilized, addressing the broader need for quality dog grooming services in the region. The business operates Monday, Tuesday, Thursday, and Friday from 9 AM to 5 PM, and Saturdays from 9 AM to 7 PM, remaining closed on Wednesdays and Sundays. #DogGrooming #JerseyCity #PetCare #LocalBusiness #HudsonCounty #WomenOwnedBusiness #AnimalWellness #PetServices

The Up & Out blow dry bar in Hoboken offers a specialized service focused on hair blowouts, distinguishing itself from traditional hair salons. The establishment has two locations in Hoboken: one at 4th and Bloomfield, and another at 1106 Washington Street. The interior design features white countertops, creating a bar-like atmosphere where clients can sit and receive services. The staff is described as welcoming, and music is typically played, contributing to a pleasant environment. Services at Up & Out include shampooing and conditioning in chairs equipped with an air massage feature, designed to enhance client relaxation. A 10-minute head massage can be added for an additional $10. During the service, clients are offered complimentary mimosas, coffee, or water, and are also permitted to bring their own beverages. The owner, Niki, is noted for her expertise in updos, particularly for weddings, and is committed to continuous professional development by attending classes on current updo trends, such as fishtail braids. The blow dry bar is accommodating with its scheduling, offering early morning appointments, often opening at 7 AM, with the possibility of even earlier starts at 6 AM if necessary. Pricing for services includes updos, which begin at $65, and blowouts starting at $38. Clients have the option to purchase packages of blowouts, such as three for $111, to achieve cost savings. The article includes a personal account of a casual blowout service received by the author. The stylist, Michelle, performed the blowout using only a blow dryer, without additional hot tools, resulting in a favorable outcome with a subtle wave. The experience highlights the salon's focus on blow-drying services, addressing a specific niche in the Hoboken beauty market. The article suggests that Up & Out fills a need for a dedicated blow dry bar in an area with numerous general hair salons. #HobokenBeauty #BlowDryBar #HairCare #SalonExperience #HobokenLifestyle #Updos #BeautyServices #LocalBusiness

Chris Marshall established The Sans Bar in Austin, Texas, in 2017, aiming to create a social environment free from alcohol. The bar replicates the atmosphere of a high-end establishment, featuring tables of patrons enjoying drinks, engaging in pub games, singing karaoke, and listening to live music. The key distinction is that all beverages served are non-alcoholic. Marshall's motivation for founding The Sans Bar stemmed from his personal experience with alcohol addiction, which he overcame 15 years prior to the bar's inception. He entered rehab at 23, where he realized the pervasive social role of alcohol and the loneliness that sobriety could bring. Marshall started his venture with a modest $200, operating initially from the back of a hair salon. The concept quickly gained traction, attracting a clientele seeking alternative social spaces. The Sans Bar offers a variety of mocktails, non-alcoholic beers, and cocktail alternatives. Marshall emphasizes that while the drinks are appealing, the primary draw for customers is the sense of community and camaraderie that the bar fosters. The establishment has maintained its success, even navigating the challenges posed by the COVID-19 pandemic, which led to temporary closures. The pandemic notably influenced a rise in the "sober curious" movement, a term coined by author Ruby Warrington in 2016. Many individuals reevaluated their alcohol consumption habits during this period, contributing to a growing interest in alcohol-free lifestyles. Marshall observed this trend, noting that people were confronting their relationship with alcohol in unprecedented ways. The sober curious movement has expanded, with an increasing number of celebrities endorsing alcohol-free beverages. The sales of these products saw a significant 33 percent increase in 2021, indicating a shift in consumer preferences. Marshall is optimistic about the continued growth of this trend, expressing his ambition to establish alcohol-free bars in every major city across the United States. He perceives this as a substantial cultural shift, drawing parallels to the rise of the plant-based market. He believes that consumers are increasingly considering the impact of alcohol on their work performance, interpersonal relationships, and overall mental health. The Sans Bar provides a space where individuals can enjoy social interaction and entertainment without the negative consequences often associated with alcohol consumption, such as hangovers. The initiative offers a positive alternative for those seeking social engagement in an alcohol-free setting. #SoberFriendly #DryBar #AlcoholFree #AustinTexas #ChrisMarshall #SansBar #SoberCurious #NonAlcoholicBeverages #Community #Innovation

The latest edition of the 'Lily Belli on Food' newsletter provides updates on the Santa Cruz County food scene, including new restaurant openings, notable collaborations ending, and community initiatives for food assistance. Julianna Mireles and chef Desmond Schneider have launched Mane Kitchen & Cocktails in downtown Santa Cruz, transforming the former Betty’s Eat Inn into an Art Deco-inspired establishment. The restaurant, which opened on Halloween night, aims to provide an elevated dining and lounge experience. Its dinner menu features bistro-style small plates and entrees, such as chicken liver pâté, wedge salad, and mussels with caponata. An early pre-opening event highlighted a well-balanced martini and a French onion soup served with a miniature grilled cheese 'crouton.' The restaurant operates Tuesday through Sunday evenings. Another significant development is the conclusion of Hanloh, chef Lalita Kaewsawang’s Thai pop-up, at Bad Animal Books. This partnership, which began in October 2022 and lasted three years, is ending amicably. Kaewsawang's final day in the kitchen is December 14. The collaboration achieved considerable recognition, including features in KQED, Food & Wine magazine, and the San Francisco Chronicle, and was named among California’s best 100 restaurants by the Los Angeles Times food critic. Kaewsawang plans to take a break before embarking on her next culinary venture. Bad Animal Books co-owner Andrew Sivak has indicated that an announcement about their next "culinary artist in residence" will be made soon. In retail food news, Spontaneous Confections has opened in the Capitola Mall food court. Locally owned by pastry chef Justin Lenorovitz and his wife, Stephanie Lenorovitz, this new sweet spot offers a variety of pastries and desserts, including mini fruit tarts, fudge brownies with lavender ganache, and lemon "moukie." The confectionary operates on specific days and hours, adding to the mall's local food vendor lineup, which already includes Dani O Bakeshop, Ramen Kaito, and Taquizas Gabriel. The article also highlights a pressing community issue concerning Supplemental Nutrition Program Assistance funds. Over 35,000 individuals in Santa Cruz County are affected by a disruption to these benefits. Local food banks are preparing for increased demand, and various restaurants, businesses, and community groups are mobilizing to provide support. Lookout’s Cecilia Schutz has compiled a continuously updated list of available food pantries and restaurant meals for those needing assistance. Finally, the newsletter mentions the sale of Mission West, a Santa Cruz bar known as a “five-star dive,” by owners Max Turigliatto and Grant Staudt. New owners are set to take over in January after a New Year’s Eve celebration. An upcoming event, "Wine & Roses," an annual fundraiser for Community Health Trust’s programs in the Pajaro Valley, is scheduled for this Saturday, offering rare wine tastings and auction items. #SantaCruzFood #RestaurantOpenings #PopUpRestaurants #LocalBusinesses #FoodAssistance #CommunityEvents #CulinaryNews #PastryChef

Cherry Blow Dry Bar, a salon franchise specializing in blowouts and hair services, has opened its first Midwest location in St. Charles, Missouri. Husband and wife duo, Lance and Abby Millican, brought the franchise to the area, recognizing a gap in the local market for dedicated blowout salons, a concept popular in larger cities like New York with establishments such as Drybar. The new salon is situated within the Streets of St. Charles development, a mixed-use complex that includes residential units, restaurants, and retail boutiques, aiming to attract a diverse clientele. The salon offers a variety of services beyond traditional blowouts, including hair extensions, makeup application, hair treatments, and scalp massages. A key aspect of its business model is a membership program, designed to encourage regular visits and provide value to frequent customers. The interior of the salon is designed to be spacious, featuring distinctive cherry red chairs and a velvet paisley-print accent wall, contributing to an inviting and stylish atmosphere. Prices for blowouts start at $35, regardless of hair length. Customers can choose from nine different styling options. Nidaa Abdeljabbar, the salon's master hairstylist, highlights the "Beachy Keen" style as particularly popular. This style, characterized by loose, wavy curls that are straight at the ends, is favored for its effortless and easily maintainable look, catering to clients seeking a relaxed yet polished appearance. In addition to styling, Cherry Blow Dry Bar provides restorative hair treatments. The Express Smoothing Treatment, which utilizes Keratin Complex, and VitalShot, a protein treatment by Keratin Complex, are among the offerings. Shea Lee, the salon manager, recommends the VitalShot treatment on a monthly basis to help fortify hair, penetrate protein, and reduce breakage, promoting overall hair health. The St. Charles location officially commenced operations on March 6. With spring approaching, the salon anticipates an increase in demand, particularly from clients preparing for special events such as weddings and proms. The salon's operating hours are Monday through Saturday from 7 a.m. to 9 p.m., and Sunday from 9 a.m. to 5 p.m., providing ample availability for clients seeking their services. #BeautySalon #HairStyling #Blowout #StCharles #MidwestExpansion #HairCare #BeautyServices

Alli Webb, the 48-year-old founder of the successful blowout empire Drybar and author of "The Messy Truth," achieved significant entrepreneurial success without a college degree. Her journey began after high school, moving to New York where she explored various jobs before finding her calling in hair styling. This career choice became a lifelong passion. She recounts her early struggles in identifying a career path, acknowledging that while many peers had clear aspirations, she felt confused. Her family instilled in her a traditional mindset regarding marriage and motherhood, and she embraced the opportunity to be a stay-at-home mother to her sons for five years. However, she eventually recognized a desire for personal accomplishment beyond her domestic role. Webb's entrepreneurial spirit, inherited from her parents, who were also business owners, manifested in her decision to start a mobile blowout business called 'Straight at Home' while living in Los Angeles. She charged a modest $40 for her services, which, though inexpensive for the area, allowed her to identify a significant gap in the market. She observed that existing options for blowouts were either inexpensive but inconsistent discount chains or high-end salons where stylists prioritized cutting and coloring over affordable blowouts. This realization led her to conceptualize a business that offered an affordable, high-quality blowout experience in a pleasant environment. The core idea for Drybar was to provide a dedicated, accessible, and enjoyable space for blowouts, focusing solely on this service at a price point that encouraged repeat visits. Launching Drybar was a considerable risk, as no similar business model existed. The economic viability of offering $35 blowouts depended heavily on high volume, a significant unknown at the outset. However, the concept resonated strongly with women, and Drybar quickly gained immense popularity. Webb vividly recalls the emotional impact of Drybar's opening day, recognizing the overwhelming demand and the immense potential for growth. Initially, the business did not generate substantial profit, and Webb took a minimal salary. A pivotal moment occurred with the recruitment of a retail president whose high salary requirement prompted Drybar to secure its first major round of funding: $26 million from private equity. During this funding round, Webb and her brother received a portion of the investment, marking their first millions and allowing them to benefit from their hard work. At this point, Drybar had expanded to 10 or 11 stores, indicating its rapid ascent and solidifying its position as a burgeoning success. #Drybar #HairSalon #Entrepreneur #FemaleEntrepreneur #AlliWebb #BusinessSuccess #BlowoutBar

Drybar, a rapidly expanding chain of blow dry-only salons, is launching its first product line, which includes nine hair products and eight hair tools. The product range is designed to complement the brand's services and extend the salon experience to consumers' homes. Each product and tool in the line features playful, alcohol-themed names, aligning with Drybar's established brand identity. For instance, a treatment oil is named '100 Proof,' a dry shampoo is called 'Detox,' and a curling iron is dubbed '3-Day Bender.' Drybar founder and stylist Alli Webb, in collaboration with her graphic designer husband Cameron Webb, developed a unique, editor-exclusive tester kit for the product range. This kit was packaged in a distinctive six-pack carrier, mirroring the alcohol theme of the product names. However, there are no immediate plans to make this specific six-pack carrier available to the general public, indicating it was primarily a promotional or marketing tool for media professionals. Consumers can anticipate the official release of the full product line in mid-January, when it will be available for purchase at Drybar salon locations and through the brand's official website, thedrybar.com. Following this initial launch, the products are slated to become available at Sephora retail stores in March, broadening their accessibility to a wider consumer base. This phased rollout strategy allows for an initial focused distribution before expanding to a major beauty retailer. The introduction of this product line signifies a strategic expansion for Drybar, moving beyond its service-based model to offer tangible products that customers can use at home. This diversification allows Drybar to capture a larger share of the beauty market and cater to the ongoing hair care needs of its clientele. The playful naming convention and the distinctive marketing approach, such as the editor-exclusive six-pack, are indicative of Drybar's efforts to maintain its unique and engaging brand personality in a competitive market. #Drybar #HairCare #BeautyProducts #HairTools #SalonIndustry #ProductLaunch #HairStyling #BeautyInnovation

The Blo Blow Dry Bar has opened its doors in Boca Raton's Regency Court, offering specialized hair styling and makeup services. The new establishment is owned and operated by Lyndsi Levitt, a 22-year-old licensed cosmetologist and master esthetician. The opening on June 21st, aims to provide Boca Raton residents with professional blowouts, a service that has become a popular essential in beauty routines. Blo Blow Dry Bar operates as a franchise with over 140 locations across the United States and Canada, distinguishing itself by exclusively focusing on blowouts rather than traditional salon services like haircuts or coloring. Levitt’s entrepreneurial journey began during her youth, engaging in small businesses such as selling handmade jewelry, running a clothing company, and managing a chocolate business. Her formal venture into cosmetology was influenced by the COVID-19 pandemic. Initially enrolled at the University of Central Florida, she sought her parents' permission to return home and attend beauty school, driven by a long-standing passion for beauty and fashion. She first became a certified esthetician with a facial specialist license. However, her experience working at a local blow dry bar shifted her career focus towards hair styling. Inspired by the business model of hair salons, Levitt pursued further education in cosmetology with the aspiration of owning her salon. She explored franchising opportunities and ultimately partnered with Blo Blow Dry Bar. Her ambitions extend beyond this single Boca Raton location; she has secured the rights to open multiple Blo franchises across Palm Beach County, with plans to establish at least seven locations in the coming years. Levitt emphasizes the importance of passion and self-belief for aspiring young entrepreneurs. She encourages others to pursue their interests without being swayed by external expectations, believing that genuine passion will pave the way for success. The Blo Blow Dry Bar is located at 3013 W. Yamato Road Suite B-4, Boca Raton. For its grand opening period, from June 21st to July 21st, the bar is offering discounted blowouts at $34, and founding memberships are available for $75, a reduction from the standard $85 fee. #BloBlowDryBar #BocaRaton #BeautyIndustry #Entrepreneurship #Cosmetology #HairStyling #FranchiseBusiness #PalmBeachCounty #LocalBusiness