Evil Wings fuels downtown Santa Cruz’s late-night revival, while Mark C. Anderson makes a case for local pizza supremacy and checks in on the region’s growing vegan scene.
Brittny Beshore and Cliff Nelson are giving Bay Bar & Grill a fresh identity in Capitola Village, pairing elevated sports-bar fare and cocktails with live music, local art and a revamped coastal atmosphere.
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.
Rosscienda is making a name for itself in Aptos with expressive estate wines, including the 2025 Big Char Chardonnay, a bright, layered bottle with notes of nectarine, lemon custard, white peach and baking spice.
Taqueria Los Viejones brings handmade heirloom tortillas, quesabirria, tacos and traditional Mexican cooking from a successful food truck to a new Water Street restaurant.
Mark C. Anderson celebrates Rob Brezsny’s rebellious new book, CARNE’s East Cliff debut and California’s enduring avocado obsession—with cider, oysters and kelp on the side.
Josie Cowden pairs Ian Brand’s 2023 Escolle Vineyard Chardonnay with chef Michelle Gomez’s inventive menu at Jack O’Neill’s Restaurant in the Santa Cruz Dream Inn.
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.
La Placa Italian Cuisine brings Bedda Mia and La Placa Family Bakery together in Scotts Valley, pairing Sicilian dishes with pastries, gelato, espresso and family tradition.
La Placa Italian Cuisine combines its family restaurant, pizzeria and bakery traditions in a new Scotts Valley home, while Melo Bread rises in Watsonville.
