Follow the pink lanterns to the Tyger Tyger team, waiting to serve you at the new Funk Zone spot. Photo by Rob Stark.
Follow the pretty pink lanterns to a terrific new place in the Funk Zone.
The neighborhood marketplace home to Tyger Tyger, Dart Coffee Co. and Monkeyshine is finally open, and this yummy addition to the waterfront area was well worth the wait!
Acme Hospitality (of The Lark, Loquita and Lucky Penny fame, to name just a few) has created a collective that’s been a hit from day one. The three-concept venue includes Tyger Tyger, a fast-fine restaurant with Thai-Vietnamese influenced dishes; Monkeyshine, with exotic soft serve ice cream and popsicles; and local roaster Dart Coffee Co., to keep everyone caffeinated and happy,. The marketplace is located at 121 E. Yanonali St., on the corner of Gray Avenue near the Arts Fund.
It’s hard to miss the hundreds of illuminated pink lanterns on the interior and exterior ceilings of this pretty new food hall. Large windows peek into the building and bring all-day sunshine into the airy room. The palette of bright pink, saffron yellow, orange and turquoise warm the interiors and definitely let you know that you’re in for a unique treat, evoking elements of Thailand, Vietnam and the Central Coast—flavors which are also echoed in the menu.
Inside the Funk Zone’s new marketplace, which features Tyger Tyger, Dart Coffee Co. and Monkeyshine. Photo by Rob Stark.
Tyger Tyger and sister operation Monkeyshine are led by Santa Barbara born-and-raised Chef Daniel Palaima who returned home from Chicago to lead the team after stints with internationally acclaimed, award-winning chefs. Bold Thai and Vietnamese inspired dishes we’ve tried so far include melt-in-your-mouth Weeping Brisket with coconut sticky rice; almost-too-pretty-to-eat Shrimp Summer Rolls; Spicy Pork Larb Salad (we tried the impossible “pork” meatless version and it was amazing); Octopus Salad with glass noodles and nouc cham; and Curried Noodles with braised pork and fermented mustard greens, among others. Everything was delicious and great to share with friends.
Tasty Thai and Vietnamese-inspired dishes at Tyger Tyger. Photo by Rob Stark.
Offering the perfect deserts to accompany Tyger Tyger’s spicy flavors, Monkeyshine is an ice cream counter serving frozen treats flavored with Asian spices and ingredients. The menu features soft serve ice cream flavors like Green Tea; Toasted Rice; Ginger; Thai Chili Chocolate; Orange Szechuan Pepper; Vegan Coconut Lemongrass; and Black Sesame, with exotic toppings, as well as house-made Popsicles.
Monkeyshine offers a pretty array of toppings for soft service ice cream served in fish-shaped cones. Photo by Rob Stark.
Dart Coffee Co. completes the trio with its specialty coffee counter. The Funk Zone’s own small-lot specialty coffee roaster, Dart Coffee offers espresso drinks, cold brew, nitro cold brew and locally-made kombucha. Fair trade organic beans are roasted onsite daily and retail coffee is available in addition to an extensive menu of espresso drinks—try the Corena Cortado for the most delicious cinnamon churro-like treat, or the June Bug for a sweet kiss of lavender with your java—and specialty loose leaf organic teas alongside locally made pastries and bites.
Dart Coffee Co. is owned and operated by husband and wife team Erika Carter Dart (a beloved local artist) and David Dart (a beloved local dentist) who have lived and worked in the Funk Zone for more than 16 years. This location marks their first retail shop, bringing ethical craft-roasted coffee to the public, sourcing only the finest organic, fair-trade coffee beans from small-lot indigenous farmers who share their vision. Plus a percentage of every bean sold helps sustain artist studios in Santa Barbara’s diverse art districts through The Yanonali Street Artist Fund.
The Dart Coffee team (that’s owner Erika Carter Dart in front) is ready to serve delicious, sustainably roasted coffee and treats. Photo by Leslie Dinaberg.
Follow the bright pink lanterns to the marketplace. A delicious adventure awaits!
Originally published in Santa Barbara Seasons on November 15, 2018.