Tyger Tyger re-opens Nov 17 in Santa Barbara’s Funk Zone with plant-forward Asian menu by Chef Trevor Laymance & Jasmine Shimoda. Vegan, vegetarian, omnivore options.
When a beloved neighborhood cafe forced to close during the pandemic announces its return with completely reimagined plant-forward menu—asking “What if we take the very best flavors of the original Tyger Tyger and lean in on ‘clean and green’?”—loyal fans and sustainability-minded diners both have reason to celebrate.
Tyger Tyger, the Funk Zone’s favorite Asian-inspired cafe, re-opens Thursday, November 17, 2022 at 121 E. Yanonali Street in Santa Barbara’s arts and entertainment district, easily spotted by its iconic black and white tiger mural by local artist Tom Stanley spanning two sides of the building.
Acme Hospitality announces the relaunch with bold new menu by Chef Trevor Laymance (farm-to-table fine dining chef from Ojai) and Consulting Chef Jasmine Shimoda (formerly of Los Angeles vegan restaurant Jewel and Santa Barbara’s Loquita), developing plant-forward offerings with vegan, vegetarian, gluten-free, and omnivore options that showcase Central Coast’s year-round bounty through Southeast Asian street food-inspired bold flavors.
From Beverly Hills to Santa Monica to culinary travelers seeking Santa Barbara’s vibrant food scene, Tyger Tyger 2.0 represents evolution of popular concept—same energetic vibe, Instagrammable food and ambiance, and lively neighborhood atmosphere that made the original hot spot, now with healthier, more sustainable menu brimming with flavor while remaining good for body and planet.
Open for breakfast daily 7:00-11:00 am, lunch daily 11:00 am-4:00 pm, and dinner Thursday-Saturday 4:00-9:00 pm.
The Original Tyger Tyger: Funk Zone Hot Spot Forced to Close
The original Tyger Tyger opened in 2018 and quickly became the hot spot in the Funk Zone. The bright colors, energetic vibe, and focused Southeast Asian casual menu resonated with the community near and wide, and the Instagrammable food and ambiance were instantly embraced.
Unfortunately, the pandemic forced the restaurant to close, and the concept was placed on hold.
This story repeats tragically across restaurant industry—beloved establishments with devoted followings, excellent food, and viable business models forced to shutter due to circumstances beyond their control. COVID-19’s impact on restaurants, particularly those relying on dine-in traffic and tourist visitors to Santa Barbara’s Funk Zone, proved catastrophic for many operators.
What distinguishes Tyger Tyger’s story is what happened next: The strategic location became ideal as a test kitchen to give Acme Hospitality chefs a place to experiment with new menus, concepts and pop-ups.
Rather than abandoning the space or rushing to reopen with identical concept, Acme Hospitality—the restaurant group that’s made its mark in Santa Barbara’s Funk Zone since 2013 with properties including The Lark, Lucky Penny, and Helena Avenue Bakery—used the closure as opportunity for experimentation and evolution.
But the question eventually arose: What if we take the very best flavors of the original Tyger Tyger and lean in on “clean and green?”
This question reflects broader restaurant industry trends toward plant-forward cuisine, sustainability, health-conscious dining, and recognition that modern diners—particularly in California—increasingly seek options balancing indulgence with wellness, flavor with nutrition, and culinary adventure with environmental responsibility
Chef Collaboration: Jasmine Shimoda and Trevor Laymance
Consulting chef Jasmine Shimoda (formerly of Los Angeles vegan restaurant Jewel and Santa Barbara’s Loquita) and Chef Trevor Laymance (farm-to-table fine dining chef hailing from Ojai) put their heads together to develop a new plant-forward menu offering vegan, vegetarian, gluten-free and omnivore options—sure to please anyone seeking healthy alternative in the Funk Zone with all the bold flavors they have come to love.
This chef pairing demonstrates strategic thinking about how to execute plant-forward Asian cuisine successfully:
Jasmine Shimoda’s background at Jewel (LA’s upscale vegan restaurant) provides expertise in creating satisfying plant-based dishes that don’t feel like compromises. Her experience at Loquita (Santa Barbara’s acclaimed Spanish restaurant) adds understanding of bold flavors, proper seasoning, and how to make vegetables shine. She knows how to make vegan food exciting rather than virtuous.
Trevor Laymance’s farm-to-table fine dining background from Ojai brings technical precision, ingredient sourcing relationships with Central Coast farmers and producers, and understanding of how to execute elevated cuisine in casual format. His training ensures that “plant-forward” doesn’t mean amateur execution—dishes are composed, balanced, and thoughtfully plated despite counter-service format.
Together, they’ve created menu that honors Southeast Asian street food traditions while incorporating California ingredients, contemporary dietary preferences, and sustainability values.
“Tyger Tyger 2.0 is the same beast, with a different diet – roaring back this fall just in time for the holidays.”
This playful description captures the concept perfectly: recognizable, energetic, bold—but evolved to meet contemporary expectations around health and sustainability.
Community Response and Acme’s Commitment
“Ever since Tyger Tyger was forced to close its doors two years ago, we have had consistent requests from our loyal guests to reopen with our innovative Asian fare…Those voices have been loud and clear, demanding a healthier and more sustainable menu brimming with flavor but good for the body and the planet. We are listening, and this new iteration of Tyger Tyger is our effort to deliver on that promise,” states Sherry Villanueva, Founder of Acme Hospitality.
This statement reveals several important aspects of Acme’s approach:
Listening to customers rather than simply recreating what worked before. The requests weren’t just “bring back Tyger Tyger”—they specifically asked for healthier, more sustainable options. This suggests Santa Barbara diners’ tastes have evolved toward greater health consciousness and environmental awareness.
Balancing preservation and innovation: keeping “innovative Asian fare” and “flavor” while adding “healthier and more sustainable” demonstrates commitment to not compromising what made original special while addressing legitimate customer desires.
Environmental responsibility isn’t afterthought but central mission. “Good for the body and the planet” positions sustainability as core value rather than marketing angle.
For upscale audiences throughout California who increasingly factor sustainability, health, and environmental impact into dining decisions, Acme’s responsiveness signals restaurant group that shares their values while refusing to sacrifice flavor or experience.
The Space: Historic Building with Vibrant Southeast Asian Design
The building on Yanonali was built in 1945 by the Castagnola family as the original “net barn” where fishing nets were stored and repaired and has served the community as auto repair shop, bakery and catering kitchen/café.
This history grounds Tyger Tyger in Santa Barbara’s fishing heritage while demonstrating adaptive reuse of historic structures—sustainability through preservation rather than demolition and new construction.
Large windows peek into the building and bring all-day sunshine into the airy room. Window frames and counters are crafted from natural teak wood and are accented by textures of stained concrete floors, terrazzo tabletops and whimsical wallpapers, including canary-themed ceiling and wildly floral kitchen and restroom.
The bright pink, green, orange and turquoise floral palette warm the interiors and are juxtaposed with natural wood and grays of the building, evoking the colorful designs of Southeast Asia.
This design approach—vibrant colors, natural materials, whimsical details—creates Instagrammable environment that encourages social media sharing while providing genuinely pleasant dining atmosphere. The Southeast Asian color palette honors the cuisine’s origins while feeling appropriate for California beach community like Santa Barbara.
The natural light, airy space, and outdoor-indoor connection reflect California indoor-outdoor lifestyle that makes Santa Barbara dining so appealing, particularly for visitors from Los Angeles seeking weekend escapes.
The Menu: Southeast Asian Street Food Meets Central Coast Bounty
The Tyger Tyger menu is inspired by the bold flavors discovered in street food carts from Southeast Asia, showcasing the Central Coast’s year-round bounty with its plant-forward selections.
Breakfast (Daily 7:00-11:00 am)
Banana Loaf with miso butter—sweet-savory combination
Coconut Berry Parfait with coconut yogurt, 7-spice granola, blueberry chia jam & local berries—plant-based, nutrient-dense
Overnight Oats with chia seeds, coconut, kinako, tahini, Santa Barbara pistachios & house jam—make-ahead healthy option
Spicy Avocado Toast with chili-garlic crisp, scallion, house pickles & green goddess—California classic with Asian twist
Roasted Mushroom Toast with miso cream, tarragon & scallion—umami-rich vegetarian option
Breakfast Sando of herby egg omelet, fermented hot sauce, spicy cilantro aioli & pickled Fresno (sub tofu scramble)—handheld convenience with bold flavors
Breakfast Tacos with eggs, black beans, pickled red onion and jalapeño & house-fermented hot sauce, tingly chili oil & corn tortilla (sub tofu scramble)—Mexican-Asian fusion
Eggs can be added to Avocado and Mushroom Toasts on request.
Lunch and Dinner
In addition to continuing Spicy Avocado and Mushroom Toast, lunch/dinner offer:
Crispy Rice Salad with Her Produce spicy greens, puffed quinoa, cucumber, mint, Thai basil, pickled shallot, roasted mushrooms, & lime leaf vinaigrette—textural variety, fresh herbs
Tea Leaf Noodle Salad with kelp noodles, cabbage, romaine, tomatoes, peanut crunch & fermented green tea condiment—Burmese-inspired
Tyger Bowl with coconut rice, black pepper tofu, fried shallots, pickled chili & golden curry sauce—customizable base
Guests can add Tamari Egg, Coconut Chicken or Grilled Fish to all Salads and bowls—omnivore options for those wanting protein
Tyger Tyger’s signature Chicken Khao Soi is back with aromatic coconut broth, scratch curry paste, egg noodles, braised chicken, lime leaf, fresh coriander, pickled mustard greens & noodle nest—returning favorite from original menu
Fried Yuba Sandwich with “Chicken Fried” tofu skin, spicy maple, shaved cabbage & vegan yuzu ranch dressing—creative vegan protein
Lechón of crispy pork belly, black sticky rice, pickles, herbs, chili citrus glaze & black vinegar—indulgent meat option
Cha Ca La Vong – turmeric and dill-marinated local catch with vermicelli noodles, nuoc cham & local veggies—Vietnamese classic showcasing Central Coast seafood
Mushroom Carbonara with khao soi noodles, wild mushroom medley, miso cream, preserved lemon, thyme, tarragon, green peppercorn & bonito—Italian-Asian fusion
Don’t forget to add a tamari egg as an option.
Dessert and Beverages
Vegan soft serve or Ube Cream Pie for dessert
Non-alcoholic drinks of house-made sodas and iced tea
Acme Director of Restaurants Danny Bendett has carefully selected wine selections from around the world to complement flavorful cuisine perfectly. Unique Sake and beer selections reflect popular and uncommon, all remarkable and expertly matched with Chef Laymance’s cuisine.
This menu demonstrates how plant-forward doesn’t mean exclusively vegan—it means vegetables, grains, legumes take center stage with high-quality animal proteins available as additions rather than defaults. The approach accommodates various dietary preferences while encouraging more sustainable eating patterns.
Fast-Fine Concept: Elevated Cuisine, Counter Service
The fast-fine concept delivers elevated menus utilizing counter service with an inventive design. The tightly curated food and beverage programs promise to provide extraordinary guest experience that Acme has been recognized for since making its mark in the Funk Zone in 2013.
“Fast-fine” or “fast-casual elevated” represents growing restaurant category bridging gap between quick-service and full-service dining: order at counter (eliminating tipping ambiguity and service labor costs), sophisticated food quality rivaling sit-down restaurants, thoughtful beverage programs, and designed environments worth lingering in.
For time-conscious diners, families with children, or anyone seeking excellent food without full-service formality and pricing, fast-fine offers compelling value proposition.
Frequently Asked Questions
Q: When does Tyger Tyger re-open and what are the hours?
A: Tyger Tyger re-opens Thursday, November 17, 2022. Hours are: Breakfast daily 7:00-11:00 am, Lunch daily 11:00 am-4:00 pm, Dinner Thursday-Saturday 4:00-9:00 pm. Located at 121 E. Yanonali Street in Santa Barbara’s Funk Zone.
Q: What makes the new Tyger Tyger menu different from the original?
A: The new menu is plant-forward, offering vegan, vegetarian, gluten-free, and omnivore options. Developed by Chef Trevor Laymance and Consulting Chef Jasmine Shimoda, it maintains bold Southeast Asian street food-inspired flavors while emphasizing healthier, more sustainable ingredients showcasing Central Coast produce. The menu offers more dietary flexibility than the original while keeping signature dishes like Chicken Khao Soi.
Q: Is Tyger Tyger completely vegan now?
A: No. While plant-forward with extensive vegan and vegetarian options, the menu offers high-quality animal proteins (eggs, chicken, pork belly, local fish) as additions or specific dishes. The approach allows everyone—from vegans to omnivores—to find satisfying options while encouraging more vegetable-centric eating.
Q: What is Acme Hospitality and what other restaurants do they operate?
A: Acme Hospitality is Santa Barbara restaurant group founded by Sherry Villanueva that’s operated in the Funk Zone since 2013. Their portfolio includes The Lark, Lucky Penny, Helena Avenue Bakery, and now Tyger Tyger. They’re known for distinctive concepts, quality ingredients, and contributing to the Funk Zone’s transformation into dining destination.
Q: Does Tyger Tyger take reservations?
A: As fast-fine concept with counter service, Tyger Tyger typically operates first-come, first-served. Check their website or call directly for current policies, as some restaurants offer limited reservations for dinner service or large parties.
Welcome Back the Beast with New Diet
Tyger Tyger’s return represents more than restaurant reopening—it’s case study in how hospitality groups can listen to customers, respond to changing values around health and sustainability, and evolve beloved concepts without losing what made them special.
For Santa Barbara locals who’ve missed the energetic Funk Zone favorite, and for culinary-minded travelers from Los Angeles and beyond seeking Santa Barbara’s vibrant food scene, Tyger Tyger 2.0 delivers bold Southeast Asian flavors, plant-forward options, Instagrammable design, and community gathering space that balances California wellness culture with genuine flavor and fun.
The collaboration between Jasmine Shimoda’s vegan expertise and Trevor Laymance’s farm-to-table precision ensures plant-forward doesn’t mean compromised—it means thoughtfully composed, properly seasoned, Central Coast ingredient-driven cuisine that happens to be healthier and more sustainable while remaining crave-worthy and satisfying.
Tyger Tyger re-opens Thursday, November 17 at 121 E. Yanonali Street in Santa Barbara’s Funk Zone. Visit for breakfast, lunch, or Thursday-Saturday dinner to experience how the same beast with different diet is roaring back stronger than ever.
The Funk Zone’s favorite is home. And it brought bold new flavors with it.
Tyger Tyger
121 E. Yanonali Street, Santa Barbara, CA 93101
805.880.4227
For further information, the public can visit:
info@tygertygersb.com
follow Tyger Tyger:
Facebook: www.facebook.com/Tygertygersb & Instagram: @tygertygersb
