Capitola’s Wharf House goes with the flow

Strolling along the wharf to the restaurant, the late afternoon wind whipping up my hair and dappling the otherwise flat surf, a dozen fishing poles were still strung into the water. Only a handful of boats were tethered to bulbous bobbing buoys on the left.

Inside the cubic teal building, all matter of nautical memorabilia is artistically displayed. Decorative fishing nets dangle from driftwood, their colorful glass floats suspended from the ceiling next to wooden crab cages. An antique diving suit watches from the corner like a brass-helmeted astronaut.

Large windows overlook the pointed terminus of the wharf, which protrudes into the bay like the bow of a boat. From my front row table, I felt like a Captain at the helm. I scanned the coast from Capitola Village and Depot Hill, along the row of RVs at Seacliff State Beach, and all the way down to Monterey.

I ordered the Louisiana Chicken ($8.95) while deciding on dinner. Thin wide strips of chicken breast were drenched with an incandescent orange Louisiana hot sauce, its steamy vapors stinging my nostrils. I doused its fire with cool, crisp celery and tangy blue cheese dressing.

The house salad arrived, decorated with freshly-sliced mushrooms, baby carrots, and large tomato wedges. Like a neighborhood living room, I could hear The Insider on the bar’s television, updating me on the Miley Cyrus scandal.

For dinner I chose the Scampi-style Garlic Prawns ($17.95). Seven fat tail-on prawns, with sautéed mushrooms and tomatoes, were served over linguini bathed in a creamy, rosemary-scented wine and butter sauce.

Come summer, the restaurant’s burgundy-canopied flat roof will treat visitors to music and dining, but for now, it’s a welcoming place for locals to catch up on the latest news.

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It’s Greek to Me

This weekend, members of the Prophet Elias Greek Orthodox Church will share their heritage at the Spring Food Fair. This Greek island celebration will be held in the church’s Mediterranean garden. On tap is dancing to the music of The Spartans, tastes of Ouzo, the anise-flavored (licorice) liqueur, Metaxa, a high grade Greek brandy, and of course, marvelous hand-made food. I always begin with Taramasalata, a creamy potato dip with carp roe and lemon. Then, smoke from the barbecues draws me towards the souvlaki, cubed leg of lamb seared on skewers. I can’t resist a grilled gyro either, seasoned ground meat enclosed in pita bread with Tzatziki yogurt sauce. To finish, there will be a wide selection of honey-sweet and sticky baklava with crisp, paper-thin layers of phyllo dough skin.

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