Goleta kid Kyle Jones spent his summers in Biloxi, Mississippi, visiting his grandparents.

So, he knows how to cook.

And fried chicken is what he does.

“Soul food, Southern comfort food has always been part of my wheelhouse,” Jones said. “It’s not just food for us.”

Jones, who graduated from San Marcos High School and Santa Barbara City College’s School of Culinary Arts, opened Jonesy’s Fried Chicken in Old Town Goleta on Thursday to long lines.

The restaurant, at 282 Orange Ave., is at the site of the former Red Pepper, near Yardi Systems. It isn’t Jones’ first rodeo. He was the opening executive chef at the Creekside Restaurant & Bar on Hollister Avenue. He also owns Craft Wood-Fired Catering.

Jones said it’s not just another fried chicken place.

“This is our home,” he said. “We wanted to be able to feed the people we love.”

They use Mary’s air-chilled organic chicken and cook with peanut oil in the fryers. They have hot chicken options, but also plenty of dry rub hot sauces so people can bring themselves to a level of heat they want.

“Hot is definitely part of the game, but I think people miss the boat on hot chicken,” he said. “They concentrate too much on overpowering the spice. They forget that things have to taste good, and they have to be moist and delicious to start.”

The chef at the restaurant is Derek Heidamann.

“I developed all the recipes with him,” Jones said.

Jones has a long history in Goleta. He said his grandfather came to the United States from Italy in the early 1900s and opened the Durbiano Dairy in Santa Barbara.

“My family’s been here over 100 years, and I am still in that area,” Jones said.

He chose Old Town Goleta specifically for its location.

“I feel like Santa Barbara is kind of going in a different direction,” he said. “I feel like Goleta is kind of going in a different direction. I think Old Town Goleta is really the up-and-coming location. I think it’s funky and there’s a lot of cool stuff.”

He’s proud of his food and believes people won’t be disappointed.

“Come in here and put us against what you’ve had,” Jones said. “There’s been a big gap in the fried chicken industry in Santa Barbara for a long time, and if Chick-fil-A is the best you’ve had, come visit Jonesy’s. We have a little bit more culinary talent in our kitchen.”

New ‘Upscale’ Bar Coming to Montecito

The former Coast & Olive space on Coast Village Road in Montecito will be home to a new concept from Good Lion Hospitality.

“The upscale lounge will feature a chic design and warm ambiance, steeped in the elegance of a bygone era, where the clinking of cocktail glassware mingles with jazz music and the chatter of locals and visitors,” according to a news release.

Good Lion Hospitality was founded by husband-and-wife team Misty Orman and Brandon Ristaino in 2014. Their other endeavors include The Good Lion, Shaker Mill, Test Pilot in Santa Barbara, Strange Beast and Bank of Italy Cocktail Trust in Ventura, the recently opened bed and beverage Petit Soleil in San Luis Obispo, and the forthcoming Jaguar Moon in Ventura, according to a news release.

The new lounge, which has not been named yet, will include classic cocktails such as the dry martini, and “a list of rotating seasonal cocktails, a small yet punchy list of French and Santa Barbara County wines by the glass, as well as a robust champagne list,” the news release states.

The cocktail lounge also will feature a curated menu of bites from the team of chef Tyler Peek and Ryan Simorangkir (Sama Sama, Little Sama, Dim Sama and Strange Beast), the news release states.

Mo’s To-Go Launches

New deli and catering business Mo’s To-Go in Santa Barbara is now taking orders online and by phone.

The business was developed by the nonprofit Momentum WORK Inc.

“Mo’s To-Go cooks up a simple and delicious menu with all items made from scratch, while providing its neurodivergent staff with a set of professional culinary and customer service skills,” according to a news release.

Momentum WORK Inc. has provided employment services to residents of the Tri-Counties for 56 years, connecting individuals with disabilities with jobs “and the dignity that arises from earning a living wage in the general workforce.”

“While working at Mo’s, I hope to further refine my skills as a chef, and at the same time, gain a more in-depth understanding of how to help neurodivergent individuals succeed in the workplace,” Mo’s team member Eric Johnson said in a news release. “I feel a profound sense of belonging here that I have yet to feel at any other job.” 

Mo’s To-Go offers breakfast, sandwiches, and dessert platters, including soups and side salads for office gatherings, parties and more.

To learn more, visit mos-to-go.square.site.

Mo’s is led by kitchen coordinator Emily Edah, whose background is in American and French cuisine in restaurants and bakeries in Los Angeles, New York City and Denmark. Edah also owned her own bread company, the news release states.

Christmas Comes Early in Carpinteria

Caitlin Hensel, a commercial real estate broker at Hayes Commercial Group, has inked a deal with Christmas N Carpinteria inside the Padaro Beach Village.

“We’re so excited to announce the newest tenant to the center and can’t wait to see the magic local Nikki Landon will be bringing to the beach year-round!” Hensel said in an Instagram post.

The store will connect to Dirt Botanicals and Garden Market so people can flow through the spaces without going outside. The Christmas-themed store will be open year-round.

Hensel said there were “multiple offers on this cute little spot” on Santa Claus Lane. She represented all parties. The store is expected to open this summer.