Culinary mavens will get their first chance to see what a post-Margerum Wine Cask will be like on Wednesday, September 12. Guests will even receive a complimentary glass of champagne with their entree. New owner Bernard Rosenson promises to keep up the culinary quality that patrons have come to know. The new-and-improved setting “includes contemporary new furniture, a dramatic black granite bar, Italian glass lighting fixtures, magnificent updated bathrooms, brand new carpet and paint, a Yamaha piano, a lush courtyard with beautiful potted plants, and a soothing fountain.”
Needless to say, both the Wine Cask and Intermezzo will now feature non-Hugh Margerum art. Intermezzo will opt for an abstract-expressionist-meets-pop-art feel, with original lithographs from artists like Andy Warhol, Keith Haring, Robert Rauschenberg, and Larry Rivers. The Wine Cask itself will go for the more classic approach, with a 19th Century collection of European paintings, including works by Cornelius Wouter-Bouter, Jan Matthys Damschroeder, Wilhelm Nerenz, H. Claude Pissaro, Carl Spielter, Jan Van Goyen, Edouard Debat-Ponsan, and A. Lenpen. And if you have any money left after dinner, all the pieces are also up for grabs. I urge customers to make their decisions quick before splurging on that $3,680 2001 Harlan Estates Cabernet Sauvignon magnum.
Meanwhile, those with less money to spend on food can visit Mickey D’s. This weekend the Upper State Street location that’s been in operation since 1970 will host a grand re-opening celebration from Friday, September 14 through Sunday, September 16. The newly remodeled store - complete with flat-screen TVs - will woo customers with prizes and specials, like Big Macs for just 70 cents.
After all, this isn’t just any McDonald’s. The ubiquitous golden arches changed food history by introducing the Egg McMuffin, thereby bringing Hollandaise sauce - or something resembling it - to the masses. Then owner Herb Peterson worked with a local Santa Barbara blacksmith to develop a special cast iron ring so that the egg would keep a round shape as it cooked. McDonald’s founder Ray Kroc, ate the idea up and today the company makes more than 30% of its sales at breakfast.
“We are excited to invite customers to see the new look of our McDonald’s restaurant that many Santa Barbara residents grew up in over the years,” says David Peterson, Santa Barbara McDonald’s Owner/Operator and Herb’s son. “It has been a pleasure to be a part of the Santa Barbara community for nearly 40 years, and we look forward to continuing to provide quality products and service.”