Culinary Cruise

Cover Stories

GT Staff

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October 23, 2024

The good news: Chefs all around Santa Cruz County have channeled their creative powers into crafting special menus to please both the palate and the pocketbook. Three courses, with three different items to choose from, multiplied by 31 different restaurants. That’s a delicious math problem.

The bad news: Many of these seasonal treats will be around for seven days only, during Santa Cruz Restaurant Week.

Who’s participating? Some restaurants are coastal landmarks popular with both locals and tourists, such as Gilda’s, the Crow’s Nest and Margaritaville. Others are neighborhood treasures that draw diners from around the county, like Tramonti, Sugo and La Posta. Some, like Rosie McCann’s, Obló and Mozaic, are part of the economic ecosystem that makes downtown Santa Cruz a destination for those in search of late-night entertainment.

Among the participants are eateries that have been around for decades. Gabriella Cafe, marking its 32nd anniversary, was created by owner Paul Cocking 32 years ago: “I saw the building and bought myself a job. Others are fresh faces, like Dos Pescados in Aptos and Hook and Line, both seafood-forward eateries marking their anniversaries in mere months.

For the next seven days, hometown folks and visitors alike can explore the culinary landscape, visiting favorite hangouts or trying something new. We talked to many of the participating chefs, and we’re sharing some of their comments on these pages.

But in short, all share one thing in common: a focus on produce grown in local soil, fish harvested from local waters, and meats from local butchers—as well as kitchen staff and managers with deep roots in the community. Stop by and say hi.

To see menu details and make reservations, visit santacruzrestaurantweek.com.

Back Nine Grill and Bar

Chef Ben Krajl learned something important from the pandemic: when supplies were hard to find, he was happy to make everything in-house. He’s excited about sharing truly housemade tastes—even the breading for the coconut prawns and the fresh-cut potato skins—with new diners.

He’s pulling out the stops for Restaurant Week, as the restaurant on the golf course is celebrating its 10th year. His specials include his “go-to” Chinook Salmon with lemon zest compound butter. He’s also keen on the flatiron steak, a tender piece of meat with little fat, a red wine demi-glace served with oven potatoes and broccolini.

For the $35 lunch he has an outlaw burger, barbecue chicken salad or a mahi mahi sandwich with his own wasabi aioli and whiskey glaze. Appetizers include coconut prawns and a very special artichoke souffle. For dessert, berry cobblers with cornmeal crust topped with Marianne’s vanilla ice cream, peach crisp, or a gluten-free tort. And, he reminds us, there are gluten-free options for each meal.

Bruno’s Bar and Grill

Joanne Guzman, co-owner: “We want to showcase the things that people love about Bruno’s. We’re gonna be doing our wings. They’re super popular—the salt-and-vinegar English-style wings—and also our mango habanero wings. And our Brussels sprouts—those are a big hit. And then our pear gorgonzola salad. Those are the appetizers we’re offering. For entrees we have the salmon from our regular menu—it’s in a lemon beurre blanc sauce—and our ribs, with three different sauces to choose from. And then we did our Surf and Turf, because that’s one of our specials that people really love. Steak and prawns, mashed potatoes and sautéed vegetables. For desserts, we picked two of our most popular ones, and for the third, my husband always makes, every week, a different type of bread pudding—so he’s doing a raspberry chocolate with vanilla ice cream and caramel sauce. It’s good stuff.”

Gabriella Cafe

Paul Cocking, owner: “We’re doing some of our more popular items. Brussels sprouts are very popular, and our Caesar salad is another choice—our Caesar dressing is uniquely delicious. Some people are afraid of anchovies, but we put anchovies in there, which is not only authentic but a little tastier. People say that it’s the best they’ve had. We’re stuffing a kabocha squash with shiitake mushrooms and cashew nut cheese—that’s been very popular. We’re also doing it alternately with a vegan, gluten-free mole sauce. The fish this time is going to be a local yellowtail, which I personally like a lot. Nice to have a local fish on the menu. The duck confit is something you don’t see on a lot of menus. And then our desserts: chocolate torte, panna cotta, apple cobbler. We have a dedicated pastry chef, which a lot of restaurants are avoiding now and buying their pastries frozen from food companies.”

Hook and Line

Santos Majano, chef: “I’m excited to do Restaurant Week. We are a new restaurant, six months into it. My sous chef and I were like, ‘Let’s do something fun, let’s create something delicious and seasonally inspired, and let’s play with the theme. The market greens salad was inspired by the farmers market—Happy Boy, Blue Heron Farm, all those greens, with shaved radishes, shallot vinaigrette. The rockfish is local; we source from Real Good Fish and Ocean to Table—those are our two choices to go for seafood. It should be nice, fresh fish from our local waters. And that’s who we are, that’s who we represent. And we also have the squid with fried rice—that’s a very fun, simple dish, fresh herbs. The Moroccan spiced quinoa with sweet potatoes—that should be a fun dish for a vegetarian. Of course, you want to finish up the meal with something sweet and delicious. Pumpkins are in season, so why not do pumpkin cake?”

Hula’s Island Grill and Tiki Room

Francisco Cervantes, general manager: “We’ve been in Santa Cruz for a while now, over 15 years. We’re excited to bring back for our Restaurant Week menu some of the old items which were fan favorites in years past, and we have newer items that we might add to our regular menu. We used to have a habanero lime chicken taco—those guys are coming back. And we’re bringing back the Mongolian beef bowl—the yellow curry sauce was delicious. We’re also trying some new items. We have Maui onion soup; we’re gonna see how it does. If it goes well, we might add that to our actual menu. For our desserts we brought back the Ohana Pie and Lilikoi Pie, which are staples, but this year we have a coconut layered cake; that guy’s real tasty. Layers of white cake with cream cheese frosting and oven-roasted coconut chips.”

Izakaya West End

Geoff Hargrave, chef and owner: “We want people to come in and see something new. We recently changed concepts, so it’s kind of important to do that. So we’re putting some effort into Restaurant Week this year. Our first course is a spicy vegan sesame broth known as tan tan broth, or two pork belly bao buns, or hamachi sashimi. Course two, there will be teriyaki-cured pink salmon over rice; it’s like a rice bowl with many accouterments. We have our ramen bowl—miso ramen with cured pork belly, enoki mushrooms and soft-boiled egg—and we’ll have a vegetarian option with tofu. Then the third is fried chicken—that’s with cornbread, mesquite smoked butter, sesame green beans and a spiced maple syrup. Typically we don’t have desserts, but for Restaurant Week we will have an ice cream mochi flight (green tea, black sesame and strawberry), a chocolate pot de crème and an ice cream sandwich with vanilla ice cream and sesame seed cookies.”

Jack O’Neill Restaurant and Lounge

Gus Trejo, executive chef: A standout feature of Jack O’Neill Restaurant at the Dream Inn is that it sources ingredients from local farms and fisheries. Gus Trejo says, “This one’s going to be savoring the local flavors. We’re supporting those micro farms that are rooted in sustainability and protect our watershed. I’m searching the best micro farms from Big Sur to Pescadero.” For Santa Cruz Restaurant Week Jack O’Neil Restaurant offers a three-course dinner that includes a choice of harvest salad with citrus vinaigrette or harvest soup with morning harvest vegetables. One entree is a Pacific “Gracie” Catch with heirloom beans, fennel and turmeric stew, rainbow chard, with crisp garlic chimichurri. Beef short ribs come with butter whipped potatoes, braised greens, jus, horseradish crème fraiche. Or there is Chickpea Stew, with flatbread, harvest vegetables and saffron rice.

The staff at Laili will be ready to serve up Mediterranean dishes for Restaurant Week.

Laili Restaurant

Xander Nicolai, general manager: “For Restaurant Week, we chose a selection of dishes that represent the heart of Laili’s culinary identity. Our appetizers, like the kadoo boranee and Mediterranean plate, offer a vibrant and flavorful introduction to the fusion of Mediterranean and Afghan influences that define us—rich in texture and layered with spice and freshness. The entrees, from the tender chicken kabob to the savory pomegranate eggplant, showcase our dedication to balancing bold, comforting flavors with refined, high-quality ingredients.

“Finally, our desserts, including the cardamom creme brulee and flourless chocolate torte, reflect our passion for creating indulgent, memorable endings that perfectly complement any meal. These selections capture the essence of our restaurant, where tradition meets innovation, and each dish tells a story of flavor, culture, and over 14 years of dedication to our craft.”

Mahi mahi tacos are a choice at Scotts Valley’s Laughing Monk (formerly known as Faultline Brewery)

Laughing Monk Brewery and Gastropub

Matt Laughlin, general manager: When he took over as general manage, Matt Laughlin says he knew all about the great bar food and the 20 different beers on tap, but he was blown away by the sense of community at this Scotts Valley neighborhood pub. “It’s where you come on a date night or where you come to host your kid’s birthday, or anything in between.”

Laughlin says, “Our community has asked us for a menu with seasonal differences, and we listen to what people want. I heard person after person talk about how much they missed the Brussel sprouts we used to serve. Brussel sprouts are kind of in season so, we put sprouts back on the menu with a little twist, we do them in Honey Sriracha.”

For restaurant week Laughing Monk will have the best in bar food with fish and chips, tacos, crispy chicken sandwich, a pesto pasta, burgers or Beyond Burgers and their smoked Gouda burger, two smash patties with smoked gouda and red caramelized onions.

Lillian’s chef Chris Moreno is planning for seasonal specials such as pear and gorgonzola fiocchetti.

Lillian’s Italian Kitchen

Chris Moreno, chef: “We’re proud of our eggplant parmesan—it’s my grandma’s recipe and it sounds so traditional Italian, but the way we do it, it’s one of my favorite things on the menu. Arancini has been a staple for us, and everybody loves it. I have to bring arancini home to my neighbors all the time. But you know … I will be more stoked on the specials that we’ll be offering. My brain, I get in the kitchen and I do different stuff every night. It could be vongole, it could be chicken cacciatore—we’re going to have our servers let our Restaurant Week customers know that whatever our special that night is will be available for them as an entree. You never know what we’re going to come out with on any given night. It could be an appetizer special or an entree special, or it could be both.”

Makai’s new green curry halibut ‘comes in fresh every day,’ says executive chef Chelsea Holmes

Makai Island Kitchen and Groggery

Chelsea Holmes, executive chef: “We just launched a new menu that I created two weeks ago. One of our specials is our tacos—sweet Shanghai-style braised pork topped with Korean cucumber salad on a fluffy bao bun. They are fantastic. For soup or salad selections, we are running our brand-new chicken tom kha soup. It’s got kaffir lime, a coconut milk base, shrimp paste and chicken thighs—it’s like happiness in a bowl. It’s so good. One of the specials for Restaurant Week only is vegetarian hot and sour soup with egg and tofu. I always try to do something that’s vegetarian for Restaurant Week. One of the main highlights is we have a new green curry halibut. We cook the halibut skin side down in a pan, simmer it in the green curry sauce with vegetables, and then we serve it with the skin off. It never gets tough. And it comes in fresh every day.”

Mozaic

Jay Dib, owner: “We are Mediterranean with a Middle Eastern flair. The three-course dinner starts with a choice of three appetizers. We have grilled prawns, and we have a classic hummus with pita bread, and the third one is homemade dolmas—vegetarian. As main courses, we have sustainable farm-raised salmon, which comes with rice and sautéed vegetables. We have grilled chicken breast on skewers—chicken souvlaki—with rice and sautéed vegetables along with Greek salad. And the third dish will be lamb shanks, bone in, with rice and sautéed vegetables as well. For the dessert we have baklava and pistachio pudding. It’s a flan style flavored with rosewater and orange blossom and topped with honey and salted pistachios. That’s a very popular item on the menu. It’s a signature dessert that Mozaic offers. … We have a full bar and we have a belly dancer every Friday. We thank the locals for their support for the past nine years. And we want to have the exposure to people who haven’t tried us.”

Pete’s Fish House

Desmond Schneider executive chef: “We are offering modified dishes that represent our current season’s menu. We are additionally offering supplemental caviar options for a few of the dishes and giving the diner the option to pick and choose their courses from the options we are offering for Restaurant Week. We wanted to include dishes that have been favorites since we opened—kanpachi crudo, sautéed mussels, tiramisu—and also showcase some items that will reflect our change in season moving into the fall: a butternut squash bisque for a starter, and a halibut ballotine entree.”

Among the Restaurant Week items at The Point: pan-seared scallops.

The Point Kitchen & Bar

Erick Gonzalez, general manager: “We feel that our Restaurant Week menu is truly an incredible deal. We will feature dishes like ribeyes, scallops and pastas. Normally our ribeye and scallops plates go for $42 on their own. Basically giving them away so we can showcase to new customers. Everything is house-made from our dressings, and sauces, to our sides.

“Our 12oz ribeye is our best-selling entree and sprouts are our best-selling appetizer. Many customers believe we have the best polenta, which is made with three different cheeses. We have salad, soup, meat, seafood, vegetarian option, dairy-free dessert. I think we have every type of customer covered with the nine featured items.”

This week’s entrees include ribeye, pan-seared scallops and butternut squash gnocchi. Appies are a BLT chopped salad, soup and crispy Brussels sprouts. Desserts? Sorbet with berries, creme brulée and New York–style cheesecake.

“Last year was a huge success, biggest week for us of the year.”

Riva Fish House

Chelsea Holmes, executive chef: “For the appetizers we’re offering a personal-sized order of the cheesy garlic bread—with or without crab. Or we have a crabcake appetizer. And we’re also offering an oyster trio, which is one of each of our oysters: guacamole, Rockefeller and diabla—all broiled. For the soup or salad we’re offering a cup of chowder or one of our salads. Also, for Restaurant Week only, we’re going to run a yellow coconut curry chicken soup. For entrees we’re going to offer cioppino, and our surf-and-turf tacos—shrimp, prawns or veggie. But we are also bringing back our Land and Sea Plate, which will be a grilled six-ounce New York with a three-prawn skewer topped with chimichurri, served with house-made mashed potatoes and garlic-butter vegetables. I think that’s going to be the winner.”

Seabright Social

Keiki McKay, co-owner: “We chose the Chanterelle Mushroom Pinsa, as Jon Bates, partner and general manager, is an avid mushroom forager and is traveling this week to the Oregon coast to forage for mushrooms. This special pinsa is only available during Restaurant Week due to the seasonal availability of the chanterelles. Pinsa Romana is similar to pizza. It is a flatbread that originated in ancient Rome and is known for crispy edges and soft interior. The dough is made from a combination of soy, rice and wheat flour, which makes Roman Pinsa low gluten and a much lighter and easier to digest alternative to traditional pizza.”

Sevy’s Bar and Kitchen

Ken Drew, chef: “Since Restaurant Week happens at the same time every year—autumn—I use it as the transition point from our summer menu into more of a fall/winter menu. Because of that, our ingredients will change to match the season. During Restaurant Week, we typically use more seasonal products—cranberries, carrots, butternut squash, pears … more earthy flavors. Before the year’s end, we always update our restaurant menu to include many dishes that were successful during Restaurant Week.”

Tramonti

Luca Viara, co-owner and founder: “We just switched to the updated menu for the fall/winter, so we included some of those dishes for Restaurant Week. … For the seasonal appetizer we have a French onion soup. My business partner Eric [Taillan] is French and I’m Italian—we have a lot of influence from the two sides of the Alps. The burrata, which is something that we always offer, is with roasted heirloom beets instead of the caponata that we serve for the summer. We also have as an appetizer our meatballs and polenta, which is probably one of the most sold dishes. It’s usually a main, but we decided to do a smaller portion. Regarding the main, we will have gnocchi pasta served with a lamb ragu; this is only for Restaurant Week. We have a ling cod—delicious fish, very hearty for winter. We get it locally. And then we have a pizza with porcini mushrooms. But in the case of Restaurant Week we serve it with fresh shaved black truffle. … In addition to panna cotta and sorbet, for dessert we have the tiramisu…we cannot take it off the menu—people would protest.”

Venus Spirits | Beachside

Steven Patlan, chef, Venus Beachside: “We just added the kale salad to our menu on the Beachside, which we’re sharing with Westside for Restaurant Week … organic baby kale from Bay Farms with candied pecans and feta and a lemon poppyseed vinaigrette and some apples. I’m trying to use as much fruits and vegetables from the season—apples, pears, persimmons, pomegranates and figs. … The Manhattan filet and the cacio y pepe—those are new dishes that I’m creating exclusively for this Restaurant Week. Cacio e pepe—a really nice, comfort humble pasta dish—has fresh cracked peppercorn, Parmigiana regianno imported from Italy, bucatini pasta, pecorino romano. My rendition has a Parmesan nage, which isn’t really traditional but I think it will help elevate the dish and make it a little creamier. The steak we’re offering is a Manhattan filet—it’s the center of a New York steak, the best part—with crispy duck fat potatoes. We’re going to be serving that with broccolini and a sherry demi-glace that Carlos is sharing from the Westside location, so I think it’s going to bring the whole dish together.”

Both locations of Venus Cocktails and Kitchen will offer the same Restaurant Week menu, which includes shrimp and grits.

Venus Spirits | Westside

Carlos Perez, chef, Westside: “You’ll be able to see a little bit of our styles [from both locations] during Restaurant Week. Our theme [on the Westside] is elevated comfort food. We have shrimp and grits: some really nice, creamy white hominy grits that we serve with sauteed vegetables—collard greens, sun-dried tomatoes, sweet peppers—and Andouille sausage that we get from Neto’s Sausage, and some beautiful cajun-style shrimp. For appetizers, the lamb lollipop is going to be an old-school, traditional lamb with a romesco sauce and a mint herb oil. The scallop appetizer is one of my favorite ones—a Hokkaido scallop that sits on top of a vanilla corn puree that is a play on a Mexican esquite salad, so it’s going to have charred corn, cotija cheese, Aleppo peppers and micro greens. Really nice, really vibrant.”

Halibut risotto, summer’s best-selling special at Zelda’s, made the cut for the Restaurant Week menu.

Zelda’s on the Beach

Jill Ealy, owner: “We often use Restaurant Week to highlight our best dishes or specials that we are considering adding to the menu. This year we are doing both, with our very popular cioppino and summer’s best-selling special, halibut risotto. We also wanted to ensure guests had the option to taste our homemade coconut cheesecake and bread pudding.”

All Restaurant Week Participants

Back Nine Grill and Bar
555 Hwy. 17, Santa Cruz, 831-226-2350, backninegrill.com

Bruno’s Bar & Grill
230 Mt. Hermon Rd., Ste. G, Scotts Valley, 831-438-2227, brunosbarandgrill.com

Crow’s Nest
2218 East Cliff Drive, Santa Cruz, 831-476-4560, crowsnest-santacruz.com

Dos Pescados
21 Seascape Village, Aptos, 831-662-9000, dospescados.com

Gabriella Cafe
910 Cedar St., Santa Cruz, 831-457-1677, gabriellacafe.com

Gilda’s Restaurant
37 Municipal Wharf, Santa Cruz, 831-423-2010, gildas-restaurant.com

Hook and Line
105 Walnut Ave., Santa Cruz, 831-225-0434, eathookandline.com

Hula’s Island Grill and Tiki Room
221 Cathcart St., Santa Cruz, 831-426-4852, hulastiki.com

Izakawa West End
334-D Ingalls St, Santa Cruz, 831-471-8115, westendtap.com

Jack O’Neill Restaurant & Lounge at the Dream Inn
175 West Cliff Drive, Santa Cruz, 831-740-8137, jackoneillrestaurant.com

Kianti’s Pizza and Pasta Bar
1100 Pacific Ave., Santa Cruz, 831-469-4400, kiantis.com

Laili Restaurant
101-B Cooper St., Santa Cruz, 831-423-4545, lailirestaurant.com

La Posta
538 Seabright Ave., Santa Cruz, 831-457-2782 or 831-457-9782, lapostarestaurant.com

Laughing Monk Brewing and Gastropub
262 Mount Hermon Road, Unit 103, Scotts Valley, 831-226-2870, scottsvalley.laughingmonkbrewing.com

Lillian’s Italian Kitchen
1148 Soquel Ave., Santa Cruz, 831-425-2288, lilliansitaliankitchen.com

Makai Island Kitchen & Groggery
49A Municipal Wharf, Santa Cruz, 831-466-9766, makaisantacruz.com

Margaritaville
231 Esplanade, Capitola, 831-476-2263, margaritavillecapitola.com

Mozaic
110 Church St., Santa Cruz, 831-454-8663, mozaicsantacruz.com

Obló Kitchen and Cocktails
740 Front St., Santa Cruz, 831-600-7770, oblosc.com

Paradise Beach Grille
215 Esplanade, Capitola, 831-476-4900, paradisebeachgrille.com

Pete’s Fish House
231 Esplanade, #102, Capitola, 831-453-0801, petesfishhouse.com

The Point Kitchen & Bar
3326 Portola Drive, Santa Cruz, 831-476-2733, thepointkitchenandbar.com

Riva Fish House
31 Municipal Wharf, Santa Cruz, 831-429-1223, rivafishhouse.com

Rosie McCann’s Irish Pub
1220 Pacific Ave., Santa Cruz, 831-426-9930, rosiemccanns.com

Seabright Social
519 Seabright Ave., Santa Cruz, 831-426-2739, seabrightsocial.com

Sevy’s Bar & Kitchen/Seacliff Inn
7500 Old Dominion Ct., Aptos, 831-688-8987, sevysbarandkitchen.com

Sugo Italian Pasta Bar
1116 Soquel Ave., Santa Cruz, 831-431-6965, sugoitalianpastabar.com

Tramonti
528 Seabright Ave., Santa Cruz, 831-426-7248, tramontisantacruz.com

Venus Spirits Cocktails and Kitchen | Beachside
131 Esplanade, Aptos, 831-688-8917, venusspirits.com

Venus Spirits Cocktails and Kitchen | Westside
200 High Rd, Santa Cruz. 831-600-7376, venusspirits.com

Zelda’s on the Beach
203 Esplanade, Capitola, 831-475-4900, zeldasonthebeach.com

Things To Do In Santa Cruz

Things To Do This Week

GT Staff

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October 22, 2024

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THURSDAY 10/24

DOCUMENTARY

PARTICLE FEVER

A new film explores the short but eventful life of Santa Cruz surfer Shawn “Barney” Barron. The wave rider first caught attention for his small wave aerial style but soon transitioned into a giant killer, charging the biggest waves on Earth while launching an art career that included dabbling in short filmmaking. There is debate on how much drug use should be part of the conversation when it comes to his 2015 death by a heart attack at the young age of 44. What isn’t debated is that he was a one-of-a-kind force of nature who left his mark on the surfing world. KEITH LOWELL JENSEN

INFO: 7:15pm, Rio Theatre, 1205 Soquel Ave., Santa Cruz. $10. 423-8209.

FRIDAY 10/25

CLASSIC ROCK

STEELY DEAD

The smiley hippy girl decked out in tie-dye is roller skating down Haight Street. A 30-year-old man in a ’70s leisure suit walks toward her in a cocaine-powered strut, his long, well-styled hair thinning a bit on top. They collide. “Hey, you got your Steely Dan in my Dead!” “Woah, you got your Grateful Dead in my Steely Dan!” “WHAT?” They stop and look at each other. Their minds open. They have a taste. “Mmmm, it’s delicious.” If you dig these two great tastes, the chances are good you’ll find they taste even better together. KLJ
INFO: 8pm, Felton Music Hall, 6275 Hwy 9, Felton. $35. 760-1387.

ROCK

DION LUNADON

Originally from New Zealand, New York-based rock ’n’ roll bassist Dion Lunadon is known for his work with bands the D4 and A Place To Bury Strangers, contributing to albums like Worship and Transfixiation. His latest project, Memory Burn, is raucous, garage rock luster with no filler. Relentless and gritty, the Kiwi’s EP delivers distortion, rebellious lyricism and Stooges-esque production. San Jose garage punk trio Jonny Manak and the Depressives support the artist, renowned for their fast, surf-infused sets featuring no-frills rock ’n’ roll. MELISA YURIAR

INFO: 7pm, Crepe Place, 1134 Soquel Ave., Santa Cruz. $12. 429-6994.

SATURDAY 10/26

PSYCHEDELIC

CHICANO BATMAN

After 16 years and four well-received psych-rock records, the three-piece band is going on an “indefinite hiatus,” according to a statement released by the band last month across their socials. Established in Los Angeles in 2008 by vocalist-lyricist Bardo Martinez, guitarist Carlos Arévalo and bassist Eduardo Arenas, the musicians’ incredible musical adventure began with small performances around the dive bar circuit in Southern California. Now, they’re coheadlining iconic venues like the Hollywood Bowl. The Tanto Arriba Como Abajo (As Above, So Below) tour comes at the helm of their latest record, Notebook Fantasy. Slightly more psych-rock and pop-leaning than their previous projects, this reverb-heavy, guitar-laden, vocal-driven LP is their most imaginative work yet. MY

INFO: 7pm, Quarry Amphitheater, 1156 High St., Santa Cruz. $47. 459-4184.

POP

SUKI WATERHOUSE

Suki Waterhouse has been in the spotlight for a decade and a half as a model and actress. She started performing music a decade ago, but her tunes didn’t take off until 2022 with the viral hit “Good Looking,” a song she originally released five years earlier. “Good Looking” isn’t exactly the style of music you’d expect from an actor. It’s moody, jilted and offbeat but also strangely catchy. It wasn’t a one-off. Her new record, Memoir of a Sparklemuffin, takes her formula of blending R&B, New Wave nostalgia and lo-fi production and makes pop gold out of it.Waterhouse performed as an opening act for Taylor Swift’s The Eras Tour on August 17 2024 at Wembley Stadium, and shares a daughter born in March with husband, Robert Pattinson, the intense, broodingly talented English actor who by the way, often travels with his wife.

AARON CARNES/KRISTEN MCLAUGHLIN

INFO: 9pm, Catalyst, 1011 Pacific Ave., Santa Cruz. $63. 713-5492.

FESTIVAL

DÍA DE LOS MUERTOS

Join the local community at the MAH to celebrate, honor and learn about Día de los Muertos. The event is free to attend and includes a self-guided presentation of community altars. Attendees will also enjoy performances by Centeotl Danza y Baile and Ensamble Musical de Senderos. For those unfamiliar with the holiday, this is a perfect opportunity to learn about it directly from the community. For those who already celebrate, this is a special space where everyone may honor their ancestors within a communal space in a unique and memorable way. ISABELLA MARIE SANGALINE

INFO: Noon, Museum of Art & History, 705 Front St., Santa Cruz. Free. 429-1964.

ROCK

THE MOMMYHEADS

Indie pop band the Mommyheads are an experience unto themselves. With catchy melodies and a distinct knack for songwriting, they exist between worlds: partly funny, pinches of darkness, and all wrapped in a flaky crust of love. The Mommyheads aren’t for everyone and that’s okay—neither are XTC, King Crimson or the Flaming Lips, the three bands they’ve been compared to. Like ol’ Ralph Waldo Emerson said, “To be great is to be misunderstood.” Joining them at the intimate Crepe Place are Bart Davenport (’60s-influenced garage rock band the Loved Ones) and Hod and the Helpers, whose original painting of their first album cover remains a stage backdrop at the beloved local restaurant. MAT WEIR

INFO: 8pm, Crepe Place, 1134 Soquel Ave., Santa Cruz. $12. 429-6994.

TUESDAY 10/29

PUNK

THICK

Coming out of the DIY and all-ages music scene of New York City, all-female trio Thick got its start in 2014. The group’s releases have established the trio’s sharp and intelligent take on pop and punk, and Thick has continued its creative roll. In the years since Happy Now’s release, bassist Kate Black, guitarist Nikki Sisti and new drummer Kaleen Reading have released three singles. The latest, “Mother,” displays Thick’s melodic virtues, high-octane rock power and street-level smarts. Rain on Fridays and Casino Youth are also on the bill. BILL KOPP

INFO: 8pm, Catalyst, 1101 Pacific Ave., Santa Cruz. $25. 713-5492.

WEDNESDAY 10/30

FOLK

THE SOFTIES

Stop everything, released an album and are touring for the first time since 2000?!? Looks like it’s time to bust out the private poetry journal ’cause we’re going crying. Comprised of Rose Melberg and Jen Sbragia, the Softies embodied the minimalist sound of harmonizing vocals and guitar in a wave of folk resurgence before it was cool. They even toured several times, once opening for the late, great Elliott Smith. Their intimate songs expose the delicate nature of being a human, full of raw emotion, nostalgia and heartbreak. The cozy SubRosa is the perfect setting for their music to take root in the soul of any listener. MW

INFO: 7pm, SubRosa, 703 Pacific Ave., Santa Cruz. $20. 426-5242.

ROCK

FRANKIE AND THE WITCH FINGERS

Frankie and the Witch Fingers are part of the modern-day psych-surf-garage revival movement. Their 2013 debut cassette Sidewalk set the tone: healthy doses of fuzz and jangle, a primitive yet vital rhythm section, breezy vocal harmonies and a seething, minor-key approach. A decade later, the group refined and streamlined its attack with Data Doom, rocking harder and heavier in a sort of Redd Kross meets Black Sabbath manner while maintaining what made it special. Psychedelic rockers Spoon Benders open. BK

INFO: 8pm, Moe’s Alley, 1353 Commercial Way, Santa Cruz. $25. 479-1854.

Capitola Catch

Foodie File

Andrew Steingrube

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October 22, 2024

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Brian Chiala was a college baseball player in the 1990s when his dad founded Los Gatos Meats and asked him to help the family business and work there part-time. “Thirty years later, here I am,” says Brian, now the chef and co-owner. With an already large following over the hill, he and his brother/business partner, John, opened their Capitola Village location in May with the vision of “bringing our sandwiches to the beach.” Brian says he loves Capitola for the small-town feel, comradery among business owners and loyal locals.

LG Meats offers take-out/grab-and-go with the beach literally a stone’s throw away, their smokehouse-style sandwiches made right in front of the guest amidst an open-counter ambiance surrounded by Capitola’s Venetian-inspired colors. With a slogan of “little shop with big sandwiches, meat you at the beach,” their menu is all about great value.

The best-selling sando is the Super Hero with tri-tip, avocado, bacon and cheddar cheese on a choice of fresh-baked, locally sourced bread. Other hits include the Jackie Special (smoked turkey), the Smoked Brisket (barbecue sauce and smoked cheddar), and the pastrami A.J. Special. They also offer made-on-site beef jerky and barbecue plate specials with cornbread, coleslaw, mac-n-cheese and beans. Dessert options abound as well: homemade waffle cones, traditional and soft-serve ice cream, milkshakes and shaved ice.

How do baseball and the industry intersect?

BRIAN CHIALA: Much like baseball, owning a restaurant is all about making constant adjustments based on customer preferences. And I was a catcher, which is really like being a manager on the field, so running this place feels a lot like that: high pressure with quick decisions. The pitcher is kind of like the customer, so it’s all about setting them up for success and figuring out/serving what works best for them. Guests order it up, and we hit it out of the park.

Tell me about your retail offerings.

We have marinated, ready-to-grill meats and sausages available for our customers to take home and cook themselves. We prepare them all from scratch in our flagship location in Los Gatos and then bring to the beach for our customers. We have high-end ribeye, New York and tri-tip steaks and we also carry more exotic meats like venison, elk, buffalo and alligator for those looking to expand their palate and maybe try something new.

200 Monterey Ave., Suite 1, Capitola, 831-889-2999; lgmeatscapitola.com

Divine Finds

Dining Reviews

Mark C. Anderson

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October 22, 2024

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As far as an excuse to eat Gabriella’s famous Caesar, pistachio-crusted yellowtail and pumpkin panna cotta, this is a good one: During Santa Cruz Restaurant Week—happening Oct. 23–30—those three courses, which include market vegetables and polenta, run $45.

They appear alongside a bunch more special dishes, including seven different entrees, from head chef Gema Cruz and pastry chef Eusebia Cruz.

The bounty of options since 1992 at Gabriella Cafe (910 Cedar St., Santa Cruz) is fitting, because more than 30 restaurants roll out curated Restaurant Week menus at either $35, $45 or $55. There’s enough range that the SCRW website parses the possibilities with 15 searchable cuisine categories and four location filters.

And while the values entice, it’s an opportunity to revisit long-running gems like Gabriella, La Posta (538 Seabright Ave., Santa Cruz,) or Hula’s Island Grill (221 Cathcart St., Santa Cruz) or try out a rising destination that hopes to earn similar seniority.

A few chef-driven spots to consider short-listing: April 2024 debut Hook & Line (105 Walnut Ave., Santa Cruz) and its sustainable seafood (where the squid fried rice and pan-fried local rockfish have my attention); August 2024 addition Pete’s Fish House (231 Esplanade, Capitola) and its contemporary coastal fare (bring on the cold-smoked kanpachi, sauteed mussels and halibut ballotine with lobster cream); and June 2024 reinvention Izakaya West End (334 Ingalls St., Santa Cruz) and its new modern Japanese concept (where the hamachi sashimi and ramen with miso bone broth and pork belly have my mouth watering already).

Side note: October is National Seafood Month, but in my world the marine menus are a perpetual predilection.

Closing note: There’s a bunch more appetite activators where those came from. In fact, just having the Restaurant Week list works like a cheat code for brainstorming where to eat out.

QUICK LIFTOFF

A surprising update from New Leaf Community Markets: The move from their old haunts at Begonia Plaza in Capitola to their new location in the King’s Shopping Plaza (1475 41st Ave.) is happening fast, with a debut date of Nov. 9. The grand opening party will happen that same day, 10am–2pm, with samples, activities for kids, and chances to win gift cards. The new New Leaf enjoys more space, but I’m most amped for the self-serve poke bar. Meanwhile, New Leaf Community Market’s downtown Santa Cruz location, which closed Oct. 15, after almost two decades at 1134 Pacific Ave., reopens in a larger space at Gateway Plaza on River Street in 2025. Newleaf.com.

LIL SIZZLES

Golden State is correct: California brought home the most medals at the Great American Beer Fest earlier this month (37), by a wide margin over #2, Colorado (41) and #3, Oregon (38), though none for Santa Cruz area, greatamericanbeerfestival.com…Tiki turns macabre with adult beverage craftmaster Lindsay Eshleman at Venus Spirits Tasting Room (200 High Road, Santa Cruz) Oct. 23 as she explores the spooky side of tropical cocktails; meanwhile the free “Nightmare on Easy Street” bartender competition drops 7pm on Oct. 29, also at its Westside tasting room, with local bartenders navigating a series of challenges, including high-speed cocktail relays, creative mixology and blindfolded bartending, venusspirits.com…Santa Cruz Permaculture is turning its tutelage toward herbalism for fall with master herbalist Jackie Christensen, and sign ups for classes like “Nervous System + Botany” are now open, santacruzpermaculture.com…Heraclitus, take us home: “If you do not expect the unexpected, you will not find it, for it is not to be reached by search or trail.”

LETTERS

Letters to the Editor

Letters to the Editor

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October 22, 2024

2

NO ON Z

Santa Cruz voters should be clear about what Measure Z is and what it promises to do. Measure Z proposes a tax on many everyday beverages to fund certain local programs, but the ballot language clearly states that any funds raised will go directly into the city’s general fund.

Where’s the accountability?

The money cannot be earmarked for specific projects like health services or other community needs. Any proposals you hear regarding Measure Z are empty suggestions and political rhetoric, not legal requirements.

By design, the general fund allows revenue to be used for any number of city needs, many of which may have little to do with the concerns highlighted by Measure Z. Most likely the funds will be used to fill the city’s budget hole.

As we’ve seen in other cities with beverage taxes like Oakland, the advisory committee’s recommendations can—and were—ignored in favor of using the revenue for city administrative costs.

Didn’t we just absorb a sales tax increase earlier this year to cover budget shortfalls?

Why do we have to dig into our wallets yet again to pay the tab for city council? Where is accountability for the tax revenue already being collected before we feel even more increases to our cost of living? In order to make Santa Cruz more affordable and protect working families’ budgets and priorities, I hope you’ll join me in voting no on Measure Z.

Steven Moreno

WORRIED ABOUT WATER

The authors and supporters of Measure U, remind me of those who authored and supported the disastrous decisions made by the Boeing Corporation.

At Boeing, once science and engineering were removed from the equation of safe airplanes, those planes began to fall apart in mid-air, with new safety issues arising, and a previously healthy corporation, crashing.

When quizzing two of the candidates for Water District Board (Holloway and Smallman) about Measure U regarding predictions about how sufficient revenue will be raised to improve our fragile and complicated water system, the responses are: trust us, we are the only ones who know how to fix this, science is going away, climate change is a hoax, we don’t need engineers or other experts who have deep knowledge about best practices in supporting and running a water district, protecting the environment is needless.

They repeat the same statements and instead of thoughtful responses, counter that those who do not support Measure U are fearmongers.

The work ahead to create a sustainable water system must be undertaken by folks who respond knowledgeably to questions posed, whose decisions are based on best practices from current and future scientific findings, and that experts in the fields affecting our water district be consulted. These folks must also continue to support the currently under-utilized program for lower-income households, and remain willing to include the public in intelligent and peaceful conversations about the District, as well as respectful treatment of District staff.

Alina Layng and Brian Largay are the two candidates who have demonstrated their ability to fulfill these needs. When casting your ballot, you must reject Measure U and support Layng and

Largay to ensure our district has a healthy future. Don’t ‘Boeing’ our water district!

Beth Ahlgren | Felton

The Editor’s Desk

Letters to the Editor

Brad Kava

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October 22, 2024

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Santa Cruz California editor of good times news media print and web — **Brad Kava | Good Times Editor**

We have the best of both worlds here in Santa Cruz. We live in a tourist town, a place people from all over the world flock to be entertained and to dine in an array of great restaurants. When they leave, usually after the summer, we have the place to ourselves.

This week, as the darkness of winter descends, our local eateries are treating us like kings, or like tourists. They are giving us their best meals at bargain prices, to keep us going out while the visitors are gone.

For 14 years we have loved it. And many restaurants say it’s their busiest week of the year.

The social media hive mind has been buzzing loudly. With only a week and some 30 restaurants, how do you know where to go? We want to go to them all.

Check out our cover story on Restaurant Week and the ads with menus listed and hopefully, you’ll get some clues.

We can tell you this: You can’t go wrong with any of the choices. You can check our Good Times and Restaurant Week Facebook pages for feedback from fellow diners.

In other good news: have you been to the UCSC Quarry Amphitheater for a concert or event? It’s a gem that a lot of locals don’t know about, but should.

It’s in a natural bowl, like Colorado’s Red Rocks or UC Berkeley’s Greek Theater, so the acoustics and the views are perfect. With a 2,500 capacity, it feels intimate but never crowded.

The campus has been bringing in national talents. Over the summer, there was a Talking Heads film and then tribute band with some Heads members. This weekend there’s a trio of Latino psychedelic artists who will appeal to everyone. Chicano Batman is the headliner and if you knew nothing but the name, you’d want to see them.

The opener, Tropa Magica, has been in town twice recently and both times hit it out of the park.

You can’t go wrong with the acts and the theater. Two things to remember: 1. Dress warmly, it’s outdoors. 2. It’s a hike to the theater from the parking lot. There are shuttles, but it’s a glorious walk with some of the best views in this whole county.

Brad Kava | Editor

PHOTO CONTEST

STOKED OAKS This photograph of Oak Trees has no color added. Photograph by Bruce Nash.

GOOD WORK

On Sunday, Oct. 27 9am-5pm local low-income residents will have the chance to receive a complimentary eye exam along with a free pair of high-quality glasses at Community Bridges 519 Main Street, Watsonville.

This event is designed to address the urgent eye care needs within our community, particularly for those who face challenges accessing vital services.

To be eligible: you haven’t received eye care through VSP in the past 12 months; you have no private or government vision coverage; and earn less than $29,000 as a single person or less than $70,000 as a family of five.

Schedule an appointment at bit.ly/3NoY16w or 831-724-2997

GOOD IDEA

The Santa Cruz Police Department has designated a Safety Enhancement Zone in the downtown corridor for Halloween 2024. The Safety Enhancement Zone begins on Thursday, October 31st at 8:00 AM and runs through 8am Nov. 4.

The Zone authorizes the tripling of fees for violations such as littering, blocking pedestrian or vehicular traffic, and public alcohol consumption.

In addition to the Triple Fines, the Safety Enhancement Zone will also dictate downtown road closures and No Parking zones.

The police department will post more than 100 uniformed police officers.

Annually, Halloween draws large crowds downtown during the evening and late night. In addition to the additional officers, there will be increased lighting and portable restrooms downtown.

QUOTE OF THE WEEK

“The dignity of the Mexican immigrant isn’t up for debate.” —Music promoter Jason Garner

Full Stack

Art

Mat Weir

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October 22, 2024

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Santa Cruz is known for many things. Of course there’s NHS and Santa Cruz Skateboards, but we were once home to Netflix and Odwalla, and now Trick-Or-Treat Studios. But after Oct. 26 Santa Cruz might be known for another thing.

Pancakes.

Or, more specifically, the home of the Guinness Book of Records holder for the most pancakes stacked at a single serving. That is, if local artist and musician Andy Fairley—aka Andy Pankakes—is up for the task.

“I think we got it,” he says confidently. “When I tell people the current record is three foot and four inches, they all say what I did at first, ‘Aw that’s nothing.’ But when you look at the video of the current record holders and see the stack, it’s not as easy as it sounds. But I’ve got a good team.”

Taking place at the 11th Hour Coffee Roastery, Pankake Fest is an afternoon event featuring live art by Elliot Bliss and—since it’s Halloween weekend—a costume contest. It can’t be a festival without music, so Andy Pankakes, Flat Sun Society, Sin Nombre, Perch and Rio & The Soup will all be playing with DJs Willie and Drizz spinning the ones and twos.

Pankake Fest will also celebrate 11th Hour’s sixth anniversary and feature a mural unveiling at the roaster.

The entrance fee is $20, but that includes art, five bands, two DJs and a pancake feast—as the flapjacks must be served, per Guinness World Record rules.

“That’s a hell of a deal,” Fairley says, laughing.

But before the haters gonna hate, let’s get one thing straight: pancake stacking ain’t all fun and games.

The current record was set in 2016 and is held by chefs James Haywood and Dave Nicholls of Center Parcs Sherwood Forest—a resort in the United Kingdom. It took them 45 minutes to make and stack the 213-pancake tower, which used 13 bags of flour, 360 eggs and 26 pints (about 3.5 gallons) of milk. Each pancake must be a certain diameter and thickness to qualify and the stack must stand for at least 5 seconds.

The previous record was set in 2014 but stood only two feet and 11 inches tall.

Along with Fairley, local chef Jessica Yarr (owner of The Grove in Felton) will be cooking, flipping and stacking.

The idea came when Fairley and Pankake Fest co-organizer Wendy Frances were griddling ideas on how to butter up the name Andy Pankakes to be served to a wider audience.

“We were talking about crazy stunts we could pull and I said, ‘Why not go for the Guinness World Record for pancake stacking?’” remembers Frances, whose favorite pancakes are chocolate chip. “And he looked at me and, ‘You’re crazy, I’m in!’”

Like any good competitive sport, pancake stacking takes time. So Fairley and his team have been training by hitting the pavement learning all they can about the world of pancake stacking.

“I’ve been talking with people—like a physicist who graduated from UC Santa Cruz, and the chef at Surf City,” Fairley says. “I also have a book on food science I’ve consulted. I’ve also done some planning and some testing of different recipes.”

“I think they’ll be able to pull it off,” 11th Hour co-owner Brayden Estby says. “I have great confidence they’ll be able to get it dialed and do it. There’s too much on the line.”

Estby—whose favorite pancakes are chocolate chips, topped with bananas and syrup—first met Fairley at the downtown 11th Hour shop and booked him for a show. They quickly bonded through art collective Liminal Space‚ which also has a mural at the Westside location, and have worked on various events since.

“[11th Hour] celebrates its anniversary every year on Halloween weekend,” he says. “Andy said he was putting on this thing and we thought, ‘Why not make it a combo?’”

In 2022 Fairley held the first Pankake Fest on the back patio at the downtown 11th Hour location. While that show didn’t have the stacking competition, it definitely still had pancakes.

“I actually flipped pancakes out into the crowd while I was performing,” he laughs. “It just adds another level of fun and excitement to the show along with the music.”

For now, Fairley just released a new song, “Internet Girlfriend,” and is prepping for the competition with a strict regimen fans can see on his Instagram with a video of him bench pressing and lifting weights with pancakes for dumbbells.

As for Fairley’s favorite type of pancake? Buttermilk with wild raspberries, butter and maple syrup.

“It’s fun,” he says. “People hear the name ‘Andy Pankakes’ and they smile. I know I have a good association with pancakes, sitting around the table with my family. It’s uplifting. It’s breakfast.”

Pankake Fest takes place Sat., Oct. 26 at 11th Hour Coffee Roastery, 2100D Delaware Ave., Santa Cruz. Tickets: $20.

Breaking Barriers

Music

Mat Weir

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October 22, 2024

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An inevitable force of nature. That’s the best way to describe Los Angeles–based four-piece garage psych band Frankie and the Witch Fingers, who play Moe’s Alley the night before Halloween. Formed in 2013, this band consciously breaks down all barriers, playing whatever they please across genres, instruments and emotions. Sometimes even within the same song.

But it’s more than just musical genres they’re playing with. It’s the idea of music itself.

“As for influences, I’m digging stuff that isn’t strictly music these days,” lead vocalist, rhythm guitar player and co-founder Dylan Sizemore writes in an email.

“I find myself more inspired by the aesthetic of certain environments or scenes from films. I’m more tuned in to textures, sounds and emotions that push me to want to communicate through what we do as a band. Lately, I’ve got this thing for trashy, run-down places—like, I step into some grimy gas station bathroom, and my brain starts filtering all that chaos into something creative and entertaining.”

And yet through their destruction Frankie and the Witch Fingers builds something wild, monstrous and beautiful. Their live shows are manic displays of endurance, with the four-piece blasting through their songs, often connecting multiple tracks through intense jam sessions that leave the audience clamoring for more.

“Josh [Menashe] is definitely the jammer leader,” writes bassist Nicole “Nikki Pickle” Smith. “Nick throws in some fun vamps and Dylan and I like to also mess around with fun additions to the jams, but we’re always following Josh’s lead, for sure!”

Along with Sizemore, the band was founded by lead guitarist, synth player and vocalist Josh Menashe. While they’ve undergone several lineup changes over the last decade, the current roster of Sizemore, Menashe, Smith and drummer Nick Aguilar formed in 2022.

That’s when they first appeared on my radar, after spotting their irresistible name on a flier. However, it wasn’t until the end of last year that I saw them live. Needless to say, I haven’t been the same since. Their incredible energy had the entire venue moving, dancing and even moshing. It was a genuine moment of pure happiness experienced by everyone in the room, including the band, who were clearly in their element, thriving on the vibes.

By the end of the show, one is left begging the question, “Am I on drugs or just listening to Frankie and the Witch Fingers?”

“Probably both,” writes Aguilar.

The quartet creates layers of sounds between each other that are unbelievable until seen—and heard. Their recorded material is equally multifaceted, blazing through funky riffs to headbanging thrashers with white-knuckling ease.

Take their latest single, “I-Candy,” with its B-side, “Bonehead.” While “Bonehead” has a dirty rock ’n’ roll feel, “I-Candy” combines elements of new wave with sci-fi garage rock that channels Oingo Boingo and Devo.

“Danny Elfman is a huge influence for me,” admits Menashe. “ I love anyone who can create and expand upon an entire universe with just music.”

Which is fitting as Frankie and the Witch Fingers often write albums with a recurring theme. For their seventh studio full-length—last year’s Data Doom—issues of technology, digital dystopia and the future flowed throughout, carried on a river of garage rock, psych, Afrobeat, Zamrock and avant-garde jazz.

Inspired by the band and album, Los Angeles–based cannabis company MOTA asked to collaborate with the band for their own strain of weed called “Doom Bloom.” For the strain, the band was invited to pick the flavor profiles, variant of highness and cross strains to breed from.

“And MOTA told us that they play Frankie for the plants as they grow,” Smith writes. “I think you can really taste it in the flavor—tastes funky.”

Despite Data Doom being only a year old, members say they already have the next album recorded and in the bag. While the name and release date have already been chosen, the band is keeping that info under proverbial lock and key.

However, there is some info Sizemore can disclose.

“I was really into the book Naked Lunch and bugs while making this record, and that definitely crawled its way in.”

So be prepared, because there’s a mind-melting storm a’coming.

Frankie and the Witch Fingers with Spoonbenders play at 8pm on Wed., Oct. 31 at Moe’s Alley, 1535 Commercial Way, Santa Cruz. $25. 831-479-1854.

Raising the Dead

Music

Richard Stockton

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October 22, 2024

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Halloween originated from the ancient Celtic festival of Samhain, the end of the harvest season. The Gaels believed that on Oct. 31 the boundary between the worlds of the living and the dead becomes blurry.

At 7pm on Saturday, Oct. 26, Bonny June and her band Bonfire will cross that boundary to musically bring the dead to life at the Kuumbwa Jazz Center, along with the undead and the not-quite-yet dead. I ask Bonny June to explain her Halloween romp and she says: “It’s Americana meets vaudeville. It’s a music concert with theater.”

The four principal characters are Countess June (Bonny June) and her husband of one thousand years, Count Kraftula (Ken Kraft), along with Batman Owens (Craig Owens) and their naughty assistant, Devil Maycare (Cheryl Henson). June plays ukulele, Kraft is on guitar and Owens plays bass, but their musical signature is their harmony singing. Two years ago, singer Henson joined the troupe and became Devil in the Blue Dress, also the name of one of the cover songs performed in the show.

June says, “90 percent of what we do is original music. I like to write songs that have hooks where the audience can sing along.” These will include songs about sea monsters, zombies, werewolves, demons, pirates, vampires, Edgar Allen Poe, and a new song this year called “Juju Doll.” She says, “I’m inspired by mythology and lore.”

When people come to Kuumbwa, it’s going to be dark with candles lit everywhere, Halloween decor. At the break there will be a costume contest judged by the judge-iest judge of all, Karen, played by Judy Appleby (from the locally created hit Karen with a K). June says, “You can dress up as anything you want, real or imaginary. Or just come in your sweats.”

The show will start with an animated film by Xavier Ortega, about June’s song “Alligator,” which is on the Monsters and Mystics album.

With his deep voice, Ken Kraft plays the alligator. June says, “It’s about a little frog who’s a heroine because there’s this serial killer in the swamp, the Alligator. He kills all the swamp folk and then he’s vanquished by this little frog. It’s done in an old jazz style, with scatting and horns.”

Bonny June says the show is about having as much fun as legally possible.

“I want the audience feeling uplifted and fulfilled, and to leave saying, ‘That was the most fun I’ve had in a long time.’”

Bonny June & Bonfire Halloween Show takes place Oct 26 at Kuumbwa Jazz Center. Doors open at 6:15pm and the show runs 7–10pm with a costume contest during the break. Tickets: $32/Gold Circle $42. Visit FiddlingCricket.com or KuumbwaJazz.org, or call 408-499-9441.

Batman Returns

Music

Zachary Roberts

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October 22, 2024

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In 2017, the Quarry Amphitheater on the UC Santa Cruz campus reopened after being shuttered for 13 years. Its first event was a soft opening, a concert for students, donors, basically anyone who was involved in fundraising for the restoration and reopening of the venue.

The headliner that night? Chicano Batman, the Los Angeles-based Latin psychedelic rock act. Now, as the band possibly winds down its career—having announced an indefinite hiatus upon completion of its current tour—it returns to Santa Cruz and the Quarry Amphitheater Oct. 26 as the venue is set to embark upon a new era.

**BACK TO SCHOOL** Chicano Batman returns to UCSC, headlining a four-band lineup at the Quarry Amphitheater. Photo: Josue Rivas

“It’s just mind-blowing. I kind of feel like we’ve grown together,” says Jose Reyes-Olivas, general manager of the Amphitheater, citing Chicano Batman’s sold-out show at Los Angeles’ Kia Forum this summer. “It was a big deal for us, and to do it all over again feels that much more meaningful. … I can’t wait to host them again.”

Reyes-Olivas recounts a story from that first show, where one of the members of the band called the Quarry the “zenith” of outdoor live music. Which must have been an incredible feeling for Reyes-Olivas to experience on opening night, given that he’s been involved with the venue going back decades.

“I love the Quarry Amphitheater and was fortunate enough to help with some great events prior to the closure of it,” says Olivas-Reyes, who’s been a university employee all this time, but also had a side hustle working in the live-concert industry for more than 20 years. He’s helped put on Michael Franti’s Power to the Peaceful Festival and Outside Lands. “I had a lot of production experience I learned outside of the university, and brought some of that understanding, experience, and network with me to my new position.”

Reyes-Olivas was involved in the project even when it was just a twinkle in a university bureaucrat’s eye. Now, as general manager, he’s shaping how the future looks for the Quarry. Chicano Batman will be the first major concert during the academic year, setting a precedent.

Indeed, the plans ahead are big, with Reyes-Olivas calling it the mini Red Rocks of the West, a reference to the famously picturesque Colorado concert venue. Perhaps an even more apt comparison might be Berkeley’s Hearst Greek Amphitheatre, which has hosted everything from famous free-speech protests to the biggest musicians from the Grateful Dead and Joni Mitchell with B.B. King to Radiohead. It’s viewed as something of a sister venue given that it also resides on a UC campus.

“We’re trying to replicate calendering that they do at the Greek at UC Berkeley,” Reyes-Olivas says. “It’s important for us to think outside the box, and it’s a great opportunity for the campus.”

But let’s be clear and not pigeonhole the venue to one type of event, or as even just a facility. The Quarry holds non-concert events, including a popular Dia de los Muertos gathering and the Deep Read, an annual salon focused around one piece of literature or academia hosted by the university’s Humanities Institute. Moreover, the venue acts as a lab for students as part of the Quarry Theater Production Academy.

“We know that we have a lot of constituents and communities that we want to serve,” says Olivas-Reyes. “I think that’s the beauty of the Quarry. It’s intimate enough, but at 2,600 capacity it’s the largest outdoor amphitheater in Santa Cruz County. So we can wear a lot of hats and serve a lot of different communities. We want to continue bridging the campus with the community. That’s been my personal goal, making those connections where the community feels really welcomed and excited about coming up to our campus.”

The San Francisco–based promoter Noise Pop has been instrumental in helping to get the venue’s name out as a destination for touring musicians. But there’s no exclusive agreement, leaving options open.

Chicano Batman will be supported by Thee Sinseers, The Altons and Tropa Magica, a bill full of strong Chicano roots and influences. Thee Sinseers are a full-stop soul throwback, having seen a huge rise in popularity releasing a number of singles since 2019 and, especially, their debut LP, Sinseerly Yours, earlier this year.

The Altons, currently in the middle of a global trek, bring a similar soulful sound with a bit of psychedelic influence. And Tropa Magica completes the well-themed program, a band that might be equally at home time traveling back to the ’70s or performing a modern-day residency at a border-town dive bar.

Chicano Batman with Thee Sineers, The Altons and Tropa Magica play starting at 7pm on Oct. 26 at the Quarry Amphitheater, 1156 High St., Santa Cruz. Tickets are $48, $90 VIP.

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Izakaya West End

Jack O’Neill Restaurant and Lounge

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PHOTO CONTEST

GOOD WORK

GOOD IDEA

QUOTE OF THE WEEK