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.
Andrew Steingrube checks in with Solaire Restaurant & Bar at Hotel Paradox, where a revamped menu, local partnerships and poolside energy are giving the restaurant a new identity.
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.
Steel Bonnet Brewing expands toward Salinas while its Scotts Valley outpost becomes an experimental hub, H&H Fresh Seafood opens on the Westside, and Toriman brings Japanese market and sake-tasting energy to the local dining scene.
At Watsonville’s Miyuki Restaurant, longtime server and sushi chef Chris Ishikawa helps preserve a home-cooked Japanese dining tradition built on loyal regulars, standout sushi and a Wednesday-only signature ramen that has earned its own local following.
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.
For nearly 80 years, Stagnaro Brothers Seafood Restaurant has served fresh seafood, family recipes and sweeping Monterey Bay views from its landmark location on the Santa Cruz Wharf.
Woody’s at Watsonville Airport begins a casual soft opening in the former Ella’s space, with chef Tim Wood planning salads, sand dabs, steak, burgers and more.
