.Mad Scramble

There’s a new nominee for the crown of “Strongest 30-Step Stretch of Santa Cruz Flavor”: the 800 block of 41st Avenue in Capitola.

The short expanse already enjoyed Penny Ice Creamery, the original Verve Coffee, and East Side Eatery (with its sister Pleasure Point Pizza across the street).

ESE, BTW, has some popular promotions dropping every weekday, with curated tasting flights from the full wall of whiskey for Whiskey Wednesday (which is also Wing Wednesday, with deals on chicken too), discounts on apps and drinks for happy hour 3-6pm Monday-Thursday, and Bottomless Mimosa Fridays until 5pm, for $14.

Now the block also offers Mad Yolks’ brand-new second location, which soft-opened last week.

So Capitola can now bask in the drippy-delicious-delirious bounty of Mad Chick, crusted SPAM and breakfast burger egg sandwiches, plus a site-specific breakfast burrito, bespoke iced tea and matcha drinks, dirty tots and loaded salads.

Like their neighbors, co-owners/creators/twin brothers Henry and Peter Wong try to channel the vibe and flavor of a singular neighborhood.

“It’s hard to pinpoint what elements we emphasize to match the location, but our idea is to make it very comfortable, very inviting,” says Peter, who notes live plants and cushy seating indoor and out. “I hear from other surfers that Mad Yolks is a perfect spot to grab a burrito or sandwich after a session—it provides enough calories, isn’t a gut bomb, and is fulfilling and flavorful.”

Amen, Surf City, madyolks.com

SEA CHANGE

Davenport Roadhouse—where the address 1 Davenport Ave., Davenport, speaks to its centrality—just announced a sale effective as this publishes (July 16) that hopefully evolves rather than disrupts its solid burger program, nightly specials, happy hour and live music action. Outgoing owners Christopher and Vanessa Chamberlain describe a mix of emotion ranging from “a heavy heart” to optimism for “awesome [new operators] who are very successful with other properties.” “Vanessa and I would like to thank all of you who supported us through this crazy journey,” Christopher writes on Instagram. “The locals here have been some of the best aspects…of this story. You all know who you are. We will miss you. But ultimately, we want to thank our amazing, and epic, staff. We literally would have failed long ago if not for the trust and hard work they all put in…Vanessa and I have always said, ‘We want to be 90 and have stories to tell!’ Well thank you Roadhouse! We have a ton!” More on the new leadership here as it becomes available, davenportroadhouse.com.

PERIODIC TABLE

The foodie fave show Check, Please from KQED is dipping south for its 20th season. Hanloh Thai Food (inside Bad Animal, 1011 Cedar St, Santa Cruz) aired last week with a taste of the double-fried gai tod hat yai. Next it’s Sampa Brazilian Kitchen (841 N Branciforte Ave., Santa Cruz) at 7:30pm on July 17 with moqueca, vegan feijoada, pão de queijo, tropical juices, local beers, and live music on the menu. At Home in Soquel (3101 N Main St., Soquel), Chef Brad Briske takes a break from building out nearby Home Away casual spot (in the former VinoCruz) to craft fried chicken with anchovy aioli and candy cap mushroom panna cotta. That airs 7:30pm July 24, kqed.org/checkplease.

SPEED SNACKS

One highlight among many—including Good Times editor Brad Kava on harmonica for J.A.M. band—at GTSC’s 50th anniversary parking lot party: a sublime Taquizas Gabriel’s “po’ boy” fried shrimp taco from its food truck. Chef’s smooch level, served by El Gabriel himself, tacoscapitola.com…Rexford Wines ( 309 Capitola Ave.) has a second tasting space in the pipeline in Capitola Village, strategically positioned next to La Marea Pizza & Bakery, which used to be Reef Dog Deli, rexfordwinery.com…Homeless Garden Project’s dependably memorable and meaningful Sustain Supper still has tickets left for Saturday, July 19, with gifted Greens chef Katie Reicher on the stove and keynote speaker/author Manjula Martin on the mic, homelessgardenproject.org …Arnold H. Glasow, lead us out through the henhouse: “The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”