From Monterey Bay Calamari to New York Steak and portobello ravioli, Rocco's 503 has something for everyone
Some restaurant spaces sit vacant, seemingly forever, while we anxiously anticipate the unveiling of a menu which will guide us on new culinary adventures. But in the case of Rocco's 503, it seemed to appear overnight.

A bright neon sign, a fresh coat of sienna and celery-green paint, a tasteful arrangement of simple wall decor and Rocco's was open for business. They even built a window into the adjacent Callahan's to enable food service to the bar's patrons. Arriving for lunch I recognized the blue and orange bread plates of the previous establishment, now set on cloth-free tables.

Rocco's appetizers are a composite of standards and novelties. Fries and onion rings, chicken strips and buffalo wings are flanked by Callahan's nachos, made with steak fries instead of tortilla chips, and fried ravioli with marinara.

Happy hours are appreciated for their budget-friendly snacks and beverages, but what if you tend to work too late to enjoy them?  Happy hour at Hawgs Seafood lasts until 6 p.m. every day, and, uniquely, on Friday and Saturday it begins at 11:30 a.m., and Sundays at noon.

On a Saturday afternoon, folks at the bar were enjoying football on two big screen TVs. On the covered patio, diners at tall tables basked in rays of the sun from its lower autumnal trajectory. We took a warm window seat in the dining room where we could enjoy the large, colorful underwater photographs of marine life.

Sipping refreshing house 'Ritas ($6) we perused the starters menu, where two to four dollars had been shaved off the price of each appetizer.

Each of the half dozen Oysters Asiago ($10) was topped with a bit of sautéed spinach and garlic and then Asiago cheese, which melted in the oven to form a rich, salty shell.

Freshly made dough is featured at Michael's Pizza and Pasta

he Gurga family, hailing initially from Italy, and then Georgia and New York where they operated successful Italian eateries, previously owned Michael's Pizza in Aptos. A year ago, Michael's returned, this time in Capitola.

At this casual eatery, order at the counter, grab some plastic cutlery and pick a table. Sodas are self-serve, as is iced tea ($1.65/$1.95), which was strong and refreshing.

The Greek Salad ($6.50), served on a large oval platter, included hearts of romaine, wedges of Roma tomato, chunks of red onion, kalamata olives, strongly flavored feta cheese, and a delicious balsamic Italian dressing.

According to Seafood Watch, farmed oysters, which constitute 95 percent of the world's harvest, are considered a "Best Choice" in terms of sustainability. Nutritionally, a trio of these bivalves has only 30 calories and provides more than 100 percent of the Recommended Daily Allowance of zinc and B-12 and a third of the iron requirement. Purists can guiltlessly slurp away on these open-faced mollusks raw or heated over coals until bubbles just begin to appear in their natural juices.

As a child, I first encountered an oyster hidden in a combination basket of Gilda's deep-fried Fisherman's Catch ($12.75). Its soft center contrasted favorably to the flaky cod and crisp calamari tentacles.

Chardonnay 2008

A friend was treating me to dinner at Zameen Mediterranean Cuisine, so the least I could do was buy the wine. I plumped for a Bargetto Chardonnay 2008 Central Coast ($19:50 a bottle/$6 by the glass). I knew this very drinkable wine would go with Zameen’s delicious food—with its strong Persian and Mediterranean influences.

We picked a cozy table in a corner and Zameen’s owner, Ed Watson, rushed over with the nicely chilled wine and opened it up. Although this place is casual dining—food is ordered over-the-counter–the service doesn’t reflect that. Food is always delivered to the table and service is prompt and courteous. Zameen knows how to pack a flavor punch into its offerings—and prices are very reasonable, and portions plentiful.

The Youth Crew at Food, What?! mixes farming-based curriculums with personal, business, community and networking skills

Since 1979 Santa Cruz’s nonprofit Life Lab organization has built a fine boutique of garden-based curriculums. Children around the country learn hands-on science in the fresh air of their school gardens. At the Garden Classroom at UC Santa Cruz, kids learn about nature, weather, and decomposition, while teacher-training classes offer graduate credits. And three years ago Food, What?! was born as a high school youth empowerment program.

2005 Red Wine
I could not resist buying this wine in time for Halloween and Dia de los Muertos. The label depicts a skeleton wearing a sombrero and holding a bunch of red grapes. He even has a flower tucked behind his ear.