Before opening Mane Kitchen & Cocktails, Julianna Mireles’ industry-steeped lore began in Lake Tahoe where she grew up. She got her first restaurant position after answering the house phone on a babysitting gig and impressing the caller, who happened to own a restaurant, with her customer service and professionalism and was offered a job on the spot.
She then worked at several other places in Tahoe before moving to Santa Cruz, continuing to build her restaurant resume until she met her business partner Nancy Edwards, who provided the capital to open Mane with Mireles, who runs it on a day-to-day basis.
She says Mane’s ambiance has Leo energy – classy, comfortable and lively but not chaotic – set off by design elements of tufted leather, art deco accents and matte black/gold/teal colors.
The food menu is defined as upscale, approachable coastal Californian, complemented by “always finished” craft cocktails curated by bartender Rafael Reyes.
Open until 10pm, the kitchen serves succulent small bites that include shucked-to-order oysters and carpaccios of tuna and beef, as well as recommended entrées of New York steak with wild mushrooms, local fresh-caught fish, and a house-ground burger. Giving a strong industry aura, the bar features cold Fernet Branca on tap alongside signature cocktails like the mezcal-based Mane Margarita, the Hibiscus John Daly and after-dinner selections like key lime pie shooters and the coffee/orange/tequila, Cordially Yours.
Did you always aspire to open a restaurant?
JULIANNA MIRELES: Not necessarily, but I’ve worked at over 15 different restaurants throughout my career, and I’ve always given it my all and put an amount of passion into it as if I were the owner. Mane is 100% female-owned, we deeply value our employees and customers and want to provide an inclusive, positive and unforgettable experience for everyone.
Tell me about your Pabst Blue Ribbon tap.
The first restaurant I worked at burned to the ground years after I left. That job so inspired me; the owners did a great job of handling a consistently high volume and helped shape who I am today as a restaurateur. Years later, the structure still stood and when I heard it was going to be demolished, I felt drawn to make a pilgrimage back to pay my respects. I pulled our old P.B.R. tap out of the wreckage and use it at Mane as an homage.
1222 Pacific Avenue, Santa Cruz, 831-201-2242; manekc.com
