With an ever-changing menu, it's like a new restaurant at every visit to Main Street Garden Cafe
I find it impossible to get bored with Main Street Garden Cafe. Under the leadership of Chef Brad Briske, previously of San Francisco's Millennium and Gabriella Cafe in Santa Cruz, the menu incorporates pasture-raised meats, sustainable fish, house-made pasta, local wines, and local organic produce, some from the restaurant's own garden, and including eggs. It changes weekly to celebrate seasonal specialties which recently included tomatoes, watermelon, summer squash, shelling beans and Padrón peppers.
A parade of local artists display their craft on the walls and local musicians perform regularly on the restaurant's spacious patio.