It seems that there is a national day set aside to celebrate every food on the planet. But why are strawberry ice cream and apricot awareness days in January, and why is there a dog biscuit appreciation day at all? August's list makes more sense. It's National Peach month. Boxes at local farmers markets are brimming with these fuzzy fruits, just-picked and juicy.
Having heard that the Cypress Lounge had added Cajun flavors to their streamlined menu, I was keen to check it out. When we arrived just after 7 p.m., instrumental jazz musicians were playing their final song. The music was loud for anyone expecting a subdued dinner, but not for those noshing with friends. We were excited to find the elusive Santa Cruz Aleworks IPA on draft ($2 Tuesday happy hour all night) in all its ultra-hoppy glory.
At Hollins House Restaurant, a new chef and menu complement the original vision for Pasatiempo
Marion Hollins, the U.S. Women's Amateur Golf Champion in 1921, was also the only American woman with a handicap in men's polo. In designing the championship golf course at Pasatiempo, her vision was to take advantage of the local topography, and indeed, golfers tee off across canyons, and the seemingly hundreds of bunkers hold more sand than Its Beach. Her home, now Hollins House Restaurant, looks out over the manicured first fairway and sports a new chef who also draws heavily from local and natural sources.
A new Middle Eastern restaurant has opened on Capitola's Esplanade. Mr Kebab and Falafel is the half sister to House of Falafel over the hill, and skewered meats are their specialty.
Fatoosh, the House Salad ($3.99), topped with crunchy deep-fried squares of pita, was served on a large plate, and, as a starter, could feed three people. Strips of romaine were mixed with fresh parsley, cucumber, tomato, and a light lemon juice dressing. The mild mint tasted dried rather than powerfully fresh.
The Palm Deli features breakfast all day, flavorful sandwiches, and prepared meals for dinner at home
The Glaum family is adored for their locally fresh cage-free eggs. For the past year, these eggs have been served in breakfast burritos and sandwiches at the Glaums’ new deli where Piggie Market has nurtured Redwood Village neighbors for 25 years.
The central, thatched-roof, hexagonal open kitchen mimics the unusual shape of the extensively renovated building. Textured stone flooring winds around the kitchen, leading to an extensive wine selection. From the wall of refrigerators you can still pick up your milk and eggs, as well as beer, numerous brands of beverages, and locally made Massimo gelato.
A huge, horizontal black cylinder puffed smoke in the parking lot, its luscious aroma bringing to mind succulent State Park campfire dinners. It was lunchtime, and a steady stream of customers joined the line at Aptos St. Barbeque.
The menu is simple, and just simply good, filled with smoked meats like St. Louis ribs, tri-tip, pulled pork, chicken and hot links. These basics are served in meals, sandwiches and salads with traditional sides including coleslaw, potato salad and beans. Rainbow chalk on the blackboard reveals the extensive selection of micro-brewed beer which includes some locally made favorites.
Seafood, tequila and merriment are specialties of El Palomar
Whether you're looking for a romantic dinner, a cheap late night snack, or a lively cantina atmosphere, downtown's El Palomar has got you covered. And with upward of 70 tequilas, you're bound to find something you like.
The cantina was brightly lit by the midday sun through translucent corrugated ceiling panels. Lively Latin music and numerous plants, including an agave, gave the space a tropical feel. The thick, warm tortilla chips crunched lightly, laden with smooth and spicy salsa interspersed with minced cilantro and onions. On weekdays you'll find a special lunch menu from 11 a.m. to 3 p.m. Two-item combinations ($6.95) include a tostada with beans and shredded lightly seasoned chicken on a crisp corn tortilla topped with cabbage, salsa fresca and sour cream. The Sope is similar, except the ingredients were stuffed inside a puffed-up house-made corn tortilla.