Mark C. Anderson

Arslans Turkish Street Food brings the flavors of Gaziantep to downtown Santa Cruz, with loaded döner wraps, Istanbul salads, red lentil köfte and pistachio-rich baklava.

Goodles agrees to be acquired by pasta giant Barilla while keeping its Santa Cruz headquarters and team; Mark C. Anderson also checks in on winery rules, psychedelic therapy and upcoming food events.

Gold Dot Coffee Roasting founders Mitra Mostofi and Rocky Lewycky unite seasonal coffee and handmade pottery in an artful Boulder Creek subscription.

Mark C. Anderson visits Bad Animal in Santa Cruz, where Chef Nick Hahn’s market-driven menu turns seasonal appetizers into bold, shareable flavor experiences.

Village Foods debuts a new East Cliff Drive micro grocery and eatery with prepared meals, grab-and-go options and local goods, while Seabright and Harbor businesses look for creative ways to stay connected during the Murray Street Bridge closure.

Davenport Roadhouse gets a coastal refresh with chef Jessie Curran, formerly of State Bird Provisions, The Progress and The Anchovy Bar, while DIYine brings homemade pineapple wine, mead, beer and more to Santa Cruz.

This week’s Santa Cruz dining column spotlights Switch Bakery & Bistro’s gluten-free comfort food, Bruno’s Bar & Grill’s towering Bloody Marys and bargain specials, plus beer industry insights and local food news.

The Cruz Room brings together award-winning pizza, milkshakes, live music and arcade energy in one of Santa Cruz’s most inventive new dining spots.