A handheld meal that serves up the food pyramid in a tidy sphere, the prototypical hamburger unites proteins, grains, dairy and vegetables in one portable package.
It began as a meal for people on the move—whether brought to the Americas by the Hamburg America Line in the mid 1800s, as some say, or emerging in 1885 at the Hamburg Fair in New York, when a shortage of ground pork led two food vendors to tinker with ground beef instead.
Either way, more than a century later the burger remains. And in the Central Coast, this staple of the American fast-food industry has become a dish worthy of even the most elevated palates.
For proof, we point to Santa Cruz Burger Week, now in its ninth year. From Feb. 25 through March 8, a record 34 local restaurants across Santa Cruz County will offer up their own creative takes on this most American of meals.
Every chef offers a unique blend of flavors, but there are some common ties. Food is prepared to order, served at peak temperature; no lukewarm patties or congealed cheese stuck to paper wrappers. And there won’t be the need for hurried consumption; these concoctions warrant a leisurely session in a scenic location.
And collectively these talented local chefs find new ways to incorporate local meats, produce and other artisanal products while also looping in culinary traditions from around the world.
Below, find the savory details on Burger Week specials as of press time. Deals are offered at three price points: $15, $18 and $20. For more up-to-the-minute information, visit santacruzburgerweek.com.
AJ’s Market & Natural Foods
This Aptos establishment also sports a gas station, gourmet market and car wash, making it an unexpected home for the AJ’s Classic Burger, which comes with a choice of cheddar, Swiss or American cheese, plus ketchup, mayonnaise, mustard, onion, lettuce, tomato and pickles. Another standout at AJ’s are the buns, which come from Aldo’s Bakery & Cafe in Soquel. It’s offered during Burger Week for $12 (fries included).
Kitchen staffers Jesse and Hector keep busy making the hand-pressed ground beef patties. “We grind our own meat; we don’t deal with frozen products,” Hector says. “And we also use boneless chuck roast. It’s a tender meat, not so fatty. And we grind it twice so that way it has a nice texture. And we also cook them on the broiler, rather than cooking them on a flattop, for that nice char, which gives a more barbecuey taste.”
5955 Soquel Dr., Soquel, 831-479-0399, ajsmarket.com
Arslans Turkish Street Food
Proving conclusively that a burger doesn’t need to be round to be delicious, this downtown Santa Cruz restaurant offers its Döner Burger Wrap, which incorporates crispy French fries right next to rotisserie beef and lamb döner kebab meat, all wrapped up in lavash to form a tubular Turkish flavor bomb stuffed with American cheese, lettuce, tomatoes, red onions, pickles and a spicy house-made red sauce.
113 Walnut Ave., Santa Cruz, 831-459-9770,arslansturkishstreetfood.com
Back Nine Grill & Bar
A burger specialist perched near the picturesque greens at Pasatiempo, Back Nine always steps up during Burger Week. This year, chef Ben Kralj cooks up a Cheddar, Bacon & Serrano Chili Pepper Burger, sporting a flame-broiled house-ground chuck patty served on an egg bun with chipotle aioli. For those in a Mediterranean mood, the Garlic, Feta & Black Olive Burger also offers a half-pound patty on an egg bun, but this time topped with arugula and garlic aioli. Both are served with fries or slaw.
Inside the Inn at Pasatiempo, 555 Highway 17, Santa Cruz, 831-226-2350, backninegrill.com
Belly Goat Craft Burgers
Founder Greg Crema tasked chef consulting partner Anthony Kresge with creating a signature dish for Burger Week, and Kresge is confident that he’s delivered a drop-the-mic winner: “You’re gonna hear people saying, ‘Have you been to Belly Goat for the Meatball Burger?’”
Kresge says that as he was pulling ideas together, he thought about focusing on Crema’s Italian heritage. “We’re a craft burger joint; we’ve done everything under the sun. What else can be done? Let’s just take some of the roots here. Let’s go back to the godfather side.”
He elaborates: “It’s our house-made meatball with all the seasonings and spices, and it’s smashed onto the griddle and then it’s topped with marinara and grated mozzarella over the top.” Kresge also incorporates peperoncino aioli—adding “brininess and brightness”—and tops it off with slivered red onion and a chopped Caesar slaw. And that’s not all: surrounding this culinary marvel are the two sides of a garlic confit parmesan brioche bun. “It’s SO good,” Kresge says. “Don’t miss it. It may not be around after this.”
725 Front St., Santa Cruz, 831-225-0355, bellygoatburgers.com
Bruno’s Bar and Grill
This friendly Scotts Valley hangout leans on its predilection for puns, offering a return of the “comeback kid” in the form of Smash Brothers, sporting twin four-ounce patties topped with sautéed onions, lettuce, tomato and a dollop of sauce. Olive You Long Time tells “a Greek love story,” its patty and bun stuffed with feta, tapenade, garlic aioli and arugula. And “drip happens” on Drizzle Me This, with its mozzarella-draped patty decorated with avocado, pesto and a balsamic glaze.
230 Mt. Hermon Rd., Scotts Valley, 831-438-2227, brunosbarandgrill.com
Churchill & Beers
Proprietor Brian Churchill says, “We didn’t want to do anything fancy or silly for Burger Week. Some people do a crazy burger special, but we wanted to showcase the burgers we sell every day that keep people coming back.”
On the menu are two heavy hitters. The Western Bacon Burger steps up to the plate with an Angus beef patty, cheddar cheese and two gargantuan onion rings draped in barbecue sauce. The Jalapeño Jack Burger adds spice in just the right place: between a layer of melty jack cheese and a brioche bun. Both come with fries and can be ordered on a gluten-free bun.
Churchill and his team just celebrated their three-year anniversary on Super Bowl weekend, which drew a good crowd, thanks to its quality sports-viewing atmosphere, with plenty of TVs. But Churchill doesn’t classify his establishment as a sports bar: “We have the structure of a bar—we have beer and wine—but we also offer a no-frills, casual dining experience for the whole family.”
10110 Soquel Dr., Aptos, 831-612-6558, beeraptos.com
Crow’s Nest
One thing you can’t get just anywhere is a burger served alongside the water, pleasing the eyes as well as the taste buds. Befitting its setting in the harbor, the Crow’s Nest is offering up the Salmon Burger, with a Pacific Rim marinade, sweet chili mustard and Asian slaw on a toasted francese bun. Also on special is the Rib-Eye Burger, with grass-fed beef dressed in bacon-onion jam, arugula, havarti cheese and horseradish cream. Both are served with fries.
2218 East Cliff Dr., Santa Cruz, 831-476-4560, crowsnest-santacruz.com
Davenport Roadhouse
According to Davenport Roadhouse co-owner Ginny Miller, “When you think about a roadhouse, it evokes the feeling of pulling up after a long drive or bike ride or surf and finding that hidden gem on the side of the road that has a really juicy burger that’s going to hit the spot. So when we took over ownership this past year, it was obviously essential for us to come out of the gate with a burger that we felt could really satisfy the roadside desire and do so in a way that we call sloppy delicious. A little bit messy around the edges but good quality—just delicious-to-the-core ingredients.”
For their first Burger Week, Davenport Roadhouse will serve its regular burger: the Cash Smash. Made with meat from Pomponio Ranch meat, it’s “a little bit thicker than the typical smash but still has that nostalgic, indulgent feel to it,” Miller says. During Burger Week, the Roadhouse will try “more of a bistro burger/bar burger,” Miller says. “Also with Pomponio Ranch beef, it’s going to be an Angus burger with a half-pound of Angus beef, smoked Gouda, bacon jam, and then some kind of saucy goodness on there, and butter lettuce. We’ve been experimenting more with making our own breads in-house, trying to use our wood-fired oven in creative ways, so that’s something we may play around with.”
There will also be a vegan option, and potentially a chicken burger. “We’re working on doing something with mushrooms,” Miller says. “There’s a lot of cool foraging up on the North Coast, and we’re hopeful we can keep playing around with mushrooms across our menu.”
She adds, “We’re still in year one of reopening the doors to the Davenport Roadhouse. We are in, I would say, an experimental and startup phase of trying new things and trying to serve the community in ways that we think will be fun and delicious. Look out for more to come.”
1 Davenport Ave., Davenport, 831-600-0050, davenportroadhouse.com
East End Gastropub
A regular participant in both Santa Cruz Restaurant Week and Santa Cruz Burger Week, the East End Gastropub will be hooking customers with a favorite from 2025. The Soft Shell Crab Burger ($20) features crispy Maryland soft shell crab on a sesame bun with lettuce, tomato and red onion. Fries can be added for $2.
1501 41st Ave., Suite I, Capitola, 831-475-8010, eastendpub.com
Empire Grill
This cozy go-to spot for Felton residents as well as visitors to the redwoods will serve up four specials, including two spicy burgers: One comes with a sweet chili pepper sauce and is baked in pepper jack cheese. The other has serrano peppers, sautéed mushrooms and avocado. According to a staffer at Empire, the other options are a Teriyaki Veggie Burger, with a veggie patty and grilled pineapple, and the Empire Coast Burger, which has a salmon patty, avocado and Thousand Island dressing. Each burger comes with the popular house fries.
6155 Highway 9, Felton, 831-704-2130, empirefelton.com
Gabriella Cafe
This longtime downtown Santa Cruz cafe has three items for Burger Week, with different types of protein dressed up with lettuce, tomato and caramelized onions. The Grass-Fed Beef Burger receives a coating of horseradish aioli, while the Lamb Burger is perked up with mint aioli and the Salmon Burger harmonizes with lemon aioli.
“We use our focaccia dough for buns, which is a little special,” says restaurateur Paul Cocking. “And our potatoes are particularly good. We do roasted Yukon Gold potatoes.” For diners seeking an even healthier side dish, Gabriella Cafe also offers Brussels sprouts and crispy cauliflower.
910 Cedar St., Santa Cruz,831-457-1677, gabriellacafe.com
Gilda’s
From a spacious booth inside this local eatery situated on the Municipal Wharf, diners can check out the wave action while supping on the Surfer’s Paradise Burger. Served with fries, the burger special sports a beef patty with padrón jam, crispy onions and sharp cheddar on a toasted homemade bun.
37 Municipal Wharf, Santa Cruz, 831-423-2010, gildas-restaurant.com
Heavenly Roadside Cafe
The Heavenly Brunch Burger unites two things that stand out at this Scotts Valley restaurant—burgers and brunch—by adding two over-medium eggs and ham to a half-pound patty, plus Dijon aioli, cheddar cheese, arugula and tomato. Bella’s Cali Burger ($18) complements its half-pound patty with avocado, applewood smoked bacon, lettuce, tomatoes, American cheese and the kitchen’s secret sauce. And Ruby’s Devilish Delight ($15) adorns its patty with grilled jalapeño, pepper jack cheese, cilantro, chipotle mayo, lettuce and tomatoes. Each comes with either house-made fries or a mixed green salad.
1210 Mt Hermon Rd., Scotts Valley, 831-335-1210, heavenlyroadsidecafe.com
Hook and Line
Not surprisingly, this downtown Santa Cruz culinary hot spot includes a fish-centric selection on its Burger Week menu: the Rockfish Sandwich, served with carrot and fennel slaw, house pickles and tartar sauce. Meat lovers can opt for the H+L Burger, with a patty made of Marin Sun Farms beef, cheddar cheese, garlic aioli, a Manresa bun and house pickles.
105 Walnut Ave., Santa Cruz, 831-225-0434, eathookandline.com
Hula’s Island Grill
As befits the vibes at Hula’s, Burger Week takes a tropical turn here. Pele’s Burger is flavored with spicy-sweet gochujang sauce and topped with green papaya salad, cilantro and jalapeños. Served on a brioche bun, it can be paired with a wide assortment of sides: house-cut fries, sweet potato fries, Caesar salad, arugula salad or island slaw.
221 Cathcart St., Santa Cruz, 831-426-4852, hulastiki.com
Ideal Bar & Grill
Celebrating Burger Week, this wharfside restaurant will serve The Honco, a gussied-up patty, consisting of ground beef, pork, bacon and green chiles, served on a pretzel bun with jack cheese, onion, tomato and green leaf lettuce, topped by a roasted serrano. And there are steak fries on the side. The Bella Burger takes the pretzel bun in a different direction: a grilled balsamic marinated portobello mushroom stuffed with goat cheese and sun-dried tomatoes forms the patty, topped with honey mustard aioli, parmesan cheese, arugula and pickles. On the side? Sweet potato fries.
106 Beach St., Santa Cruz, 831-423-5271, idealbarandgrill.com
Johnny’s Harborside
After 20 years, restaurateur Ciera Cash says, it was time for a new burger at Johnny’s Harborside. And new chef Jeffrey Wall, formerly of Alderwood, had just the recipe. Jeffrey’s Cheeseburger has “become a community hit. Fishermen come up after a cold, wet morning pulling crab pots to enjoy it,” Cash says. “I’m looking forward to Burger Week spreading the news even further.”
Chef Wall shares the particulars: “We do a potato brioche bun that’s toasted with garlic butter, and then it’s two patties that we smash on the grill.” Once they’re flipped, Wall begins building flavors with onion jam, sherry vinegar, garlic aioli, cheese and dill coriander pickles. “The thing that makes it special is the technique, and I’m really strict about it,” he says. For example: “three slices of white American cheese—one on each patty and one on the bun.”
Three other concoctions will be on the menu during Burger Week: the Bacon-Jalapeño Patty Melt, on sourdough with Thousand Island dressing; the Western Bacon Cheddar, with bourbon BBQ sauce and sharp cheddar; and the Inside-Outside, with grilled onion, lettuce and tomato.
493 Lake Ave., Santa Cruz, 831-479-3430, johnnysharborside.com
Laili Restaurant
Laili owner Wadi Amin says his restaurant delivers the flavors of central Asia’s Silk Road—the 3,000-year-old trade route from Rome to China—to downtown Santa Cruz. “I have this very special connection with food,” he says. “Food is the human connection, you know. When you sit with your loved ones and you have a meal and you tell the stories of your day—it’s a human encounter.”
Central to the Burger Week menu at Laili is the Koobideh Burger, made from Laili’s traditional kebab meat: ground meat spiced with cumin and garlic and coriander and salt and pepper,” Amin says. “It’s a very flavorful meat, and it’s very very popular. We make that into a burger; we use our imagination and people loved it last year. Especially with caramelized onion and the arugula. We don’t put lettuce—we put arugula on it, with mint aioli. And also coriander and crushed mint.”
Laili will also serve a Lamb Burger, made from ground lamb, seasoned with white onion, garlic and topped with mint aioli, butter lettuce, red onion, lettuce, tomatoes, Swiss cheese. Both are served with mixed greens and roasted potatoes. “It’s a lot of food,” Amin says. “Normally we charge $25; we did a special deal for Burger Week for $18.”
101 Cooper St., Santa Cruz, 831-423-4545, lailirestaurant.com
Laughing Monk Brewing
Laughing Monk’s Matt Laughlin is an old hand at Burger Week, and he brings a lot of enthusiasm to the task of setting the menu. He’s doing “one for the vegans and vegetarians out there” that he’s calling the Katsu Tofurger, featuring “a nice big square of panko-breaded fried tofu with a sesame miso cole slaw and a vegan sriracha aioli” plus the katsu barbecue sauce. He’s also concocted the Gochi Burger, a kimchi-style burger with a beef patty, Swiss cheese, a house-made gochujang barbecue sauce and pickled red onions.
But there’s more: “Number three is going to be this new creation,” Laughlin enthuses. “We’ve got the Birria Burger, which has been in my mind for a couple of years, and I finally got it to come to fruition. It’s a burger with birria meat on it; we’ve got some cilantro, onions, and melted mozzarella to make it like a birria taco.” Crispy, toasted tortillas stuck together with melted cheese are used in lieu of a bun, Laughlin says, “and then we give you a consummé to dip it all in. … I think it’s gonna bring some people in and be a big hit.
“We look forward to Burger Week every year,” Laughlin says. “It brings in a lot of new faces and friends who all become regulars afterwards. We want everyone to let us know their favorite—verbally when they’re in the store, or message us on Instagram. Let us know which is the Burger Week winner, and that’s going to go on the regular menu for the next year.”
262 Mt Hermon Rd., Unit 103, Scotts Valley, 831-226-2868,scottsvalley.laughingmonk.com
Low Tide Bar and Grill
Another newcomer to both Burger Week and Santa Cruz, La Bahia Hotel is getting into the spirit at its casual dining spot, Low Tide Bar and Grill. “Our approach at Low Tide is all about letting quality ingredients shine while keeping the experience approachable and fun,” says Executive Chef Fernando Reyes. “Our signature burger is a guest favorite because it’s simply delicious. For Burger Week we created the Cali Smash Burger, a creative, crave-worthy spin on our burger. Santa Cruz is gonna love it! We want locals to know this is their spot, great food, great energy, and a team that loves welcoming familiar faces.”
La Bahia Hotel & Spa,215 Beach St., Santa Cruz, 831-285-0044, labahiahotel.com
Makai Island Kitchen & Groggery
Though details on the specials were not available at press time, rum fans should take note that owner Martin Drobac’s tiki-themed bar and restaurant will participate in Burger Week. Expect something that will pair well with Makai’s rum-centric cocktail menu.
49A Municipal Wharf, Santa Cruz, 831-466-9766, makaisantacruz.com
Mozaic
This lively downtown night spot will keep burger lovers happy with a trio of offerings. The Mozaic Burger contains a charbroiled Angus beef patty draped with caramelized onions. The Wild Salmon Burger features a grilled salmon patty with the house honey Dijon sauce and caramelized onions. And the Lamb Burger patty comes with fresh mint aioli, tomato and onions. All burgers are served with fries, and vegetarians can substitute a Beyond Meat patty for any of the selections.
110 Church St., Santa Cruz, 831-454-8663, mozaicsantacruz.com
Paradise Beach Grill
Enjoy one of California’s most loved oceanfront views at this Capitola eatery, which will offer its Paradise Classic Burger as a special. The Angus beef patty is layered with lettuce, tomato and onion and served with fries, and patrons can customize by substituting a turkey burger or garden vegan patty.
215 Esplanade, Capitola, 831-476-4900, paradisebeachgrille.com
Parish Publick House
“We are well known for our burgers. We use quality products—half-pound Angus beef with fresh ingredients, simple seasoning,” says Joel Sawtell, who—along with coowners Nathan Myrick and Erick Granath—opened the Santa Cruz location of Parish Publick House in 2008 and the Aptos location in 2017. “It is our most-sold dish, and I think we’re pretty creative with our additions to the burger and creating a flavor profile that we’re happy with.”
Sawtell, who manages the Aptos location, says, “We listen to our customers’ feedback; sometimes we’ll bring a special burger in and switch out another burger on our menu. We like to hear how our regular customers, our community, enjoy it, and we will ask them for new ideas too.”
For Burger Week, Parish has three specials. Hot Honey, I’m Home provides a half-pound Angus patty on a seeded bun, with sweet and savory notes from prosciutto, melty brie, arugula, mayo and spicy hot honey. For the Fajita Bandida, the beef is flavored with taco seasoning, sautéed onions and bell pepper, spiced crema and pickled curtido, then draped with sharp cheddar and placed on a seeded bun. Tropic Like Its Hot pairs Dave-O’s Fried Chicken and sweet plantains with bacon and a maple syrup sriracha aioli, all piled on a Hawaiian roll. Each is served with a side of house-made BBQ chips (Impossible or veggie burgers also available as substitutions).
841 Almar Ave., Santa Cruz, 831-421-0507
8017 Soquel Dr., Aptos, 831-708-2036
theparishpublick.com
Pete’s Capitola
“We’re a year and some months old, so this is our first Burger Week,” says Chloé Chédin of Pete’s in Capitola. And she has good news for fans of fancy fungi. “We’re going to be doing a Truffle Burger: a waygu smashburger with a black truffle aioli with black truffle Gruyère served on a Martin’s Potato Roll with truffle fries. It’s truffle overload!” she exults.
“We’re also going to have our regular burger: it’s a beef patty with some cheese on it, pickles, onions, tarragon aioli and some lettuce and tomatoes. That’s always on our menu. But the main feature will be the truffle burger.”
Asked what else could accompany this boldly flavored burger, Chedin says, “You could pair it with our classic martini builder menu. We do it so you can pick any martini you want: shaken, stirred, dirty, dry. I think that would be my biggest recommendation.”
231 Esplanade, Suite 102, Capitola, 831-453-0801,petescapitola.com
The Point
“We’re excited to be participating in Burger Week 2026,” says Erick Gonzalez of The Point Kitchen & Bar, a local, family-owned restaurant “serving elevated American comfort food in a casual but polished setting” on Santa Cruz’s Pleasure Point. “We focus on quality ingredients, generous portions, and flavors that feel both familiar and bold,” Gonzalez explains.
“For this year’s Burger Week, we’ll be featuring two burgers,” he says. The Spicy Mango Tango option features a grass-fed beef patty on a brioche bun, flavored by a mix of “mango habanero jelly, crispy onions, smoky bacon, melty cheddar and fresh arugula.” A second option, Pickled Blackened Chicken, is delivered on focaccia bread and augmented with beet hummus, crunchy pickled veggies and mixed greens. Both burgers come with fries.
3326 Portola Dr., Santa Cruz, 831-476-2733,thepointkitchenandbar.com
Riva Fish House
This seafood stalwart always offers meat lovers its Riva Cheeseburger and Black and Bleu Burger, as well as the plant-based Beyond Burger. And there will no doubt be a special menu item available during Burger Week.
31 Municipal Wharf, Santa Cruz, 831-429-1223, rivafishhouse.com
Rosie McCann’s
As befits its Irish heritage, Rosie McCann’s is offering its signature Guinness Burger during Santa Cruz Burger Week. Pair it with fries, plus a side of live entertainment, which varies throughout the week and includes Celtic jam nights, DJ music, a Monday comedy night, and trivia on Tuesdays.
1220 Pacific Ave., Santa Cruz, 831-426-9930, rosiemccanns.com
Sanderlings
Chef Jay Moon’s Sanderlings Burger is a popular dish year-round, and for Burger Week he’ll augment the certified Angus beef patty—a blend of chuck and brisket—with some special touches.
According to Sanderlings staffer Elimar Acosta, Moon is incorporating a house-made sauce and bacon jam along with butter lettuce, tomato, red onions and a dill pickle spear. “It’s served on a brioche bun from Manresa; we’re trying to stay local on some of our produce and products,” he explains. But what really has Acosta sold is what’s on the side: porcini seasoned fries to dip into Moon’s house-made cheese sauce.
Taking it over the top is the Sanderlings location itself, which pairs the food with a view of the sun setting into the Pacific. “We’re so blessed to have this beautiful location and great weather,” Acosta says.
1 Seascape Resort Dr., Aptos, 831-662-7120,seascaperesort.com
Santa Cruz Diner
A welcoming sight as one enters Santa Cruz’s main drag, this landmark eatery is serving up its take on a traditional diner classic. The Monte Cristo Burger pairs a burger patty with ham and Swiss on grilled French toast, sweetened with strawberry jelly. Served with fries.
909 Ocean St., Santa Cruz, 831-426-7151, santacruzdiner.com
Solaire
Serving food daily from 7am to 9pm, Solaire draws more than just hotel guests to its dining room, which offers a view of the always-popping Paradox pool. For Burger Week, Solaire is serving the Juicy Cruzy, described as a “short rib and muenster cheese stuffed burger topped with more muenster, shredded lettuce, crispy onions and chili crisp aioli.” Also grabbing attention are Solaire’s far-from-pedestrian Sidewinder Curly Fries, with potatoes contorted into flavorful, crunchy, corkscrew-like spirals.
Inside Hotel Paradox, 611 Ocean St., Santa Cruz. 831-600-4525, solairesantacruz.com
Süda
Cole Kerby of Süda offers some insight into the Pleasure Point restaurant’s philosophy: “Our burgers begin with the foundation that matters most—the patty. We use an eight-ounce proprietary beef blend, crafted to deliver exceptional juiciness and deep, savory flavor in every bite.”
For Burger Week, the focal point is the Pitt Boss, served with whiskey bacon jam, mushrooms, Point Reyes blue cheese, arugula and truffle aioli.
This “seasonal winter burger,” Kerby says, “is layered with sweet-smoky bacon jam, earthy mushrooms, and bold blue cheese, creating a rich umami profile with a lingering, savory finish.”
3910 Portola Dr., Santa Cruz, 831-600-7068, eatsuda.com
Tortilla Shack
An addition to the foodie landscape from East End Gastropub restaurateurs Quinn Cormier and Geoff Hargrave, Tortilla Shack specializes in wrapping up custom burritos in a variety of different tortillas that are prepared in house.
For Burger Week, they’ve deployed the elements of the classic bacon cheeseburger inside a hand-pressed sesame flour tortilla. Called the BBQ Bacon Burger Burrito, it combines ground meat, bacon, onion rings, lettuce, tomato, cheddar cheese and a pickle, with barbecue sauce to tie it all together.
1505 Commercial Way, Santa Cruz, 831-515-7014, tortillashack1.com
Zachary’s
“We’re happy to be participating in Burger Week again this year,” says Charlie Watson of Zachary’s, downtown Santa Cruz’s stalwart breakfast and brunch spot. “We’ll be offering a Mediterranean Burger, a one-third-pound char-broiled burger on grilled sour white bread, with roasted red peppers, feta, arugula and our homemade hummus. The hummus is our own special recipe, and we’re excited for the opportunity to feature it for Burger Week.”
819 Pacific Ave., Santa Cruz, 831-427-0646, zacharyssantacruz.com
Jazz It Up
Chefs are changing the way we think about a once basic meal
Cooking is like music– jazz music–for Santa Cruz chefs on Burger Week. A burger that was once a simple hand-held travel food is now spiced up with an unimaginable palette of ingredients and quality at an affordable price between $15 and $20. Chefs are taking burgers where they have never been before, strutting their stuff and hitting the high notes. No reason to stay home this week. Get out and sample the best. santacruzburgerweek.com
Participating Restaurants
AJ’s Market & Natural Foods
5955 Soquel Dr., Soquel, 831-479-0399, ajsmarket.com
Arslans Turkish Street Food
113 Walnut Ave., Santa Cruz, 831-459-9770,arslansturkishstreetfood.com
Back Nine Grill & Bar
Inside the Inn at Pasatiempo, 555 Highway 17, Santa Cruz, 831-226-2350,backninegrill.com
Belly Goat Craft Burgers
725 Front St., Santa Cruz, 831-225-0355,bellygoatburgers.com
Bruno’s Bar and Grill
230 Mt. Hermon Rd., Scotts Valley, 831-438-2227,brunosbarandgrill.com
Churchill & Beers
10110 Soquel Dr., Aptos, 831-612-6558,beeraptos.com
Crow’s Nest
2218 East Cliff Dr., Santa Cruz, 831-476-4560, crowsnest-santacruz.com
Davenport Roadhouse
1 Davenport Ave., Davenport, 831-600-0050, davenportroadhouse.com
East End Gastropub
1501 41st Ave., Suite I, Capitola, 831-475-8010, eastendpub.com
Empire Grill
6155 Highway 9, Felton, 831-704-2130, empirefelton.com
Gabriella Cafe
910 Cedar St., Santa Cruz, 831-457-1677,gabriellacafe.com
Gilda’s
37 Municipal Wharf, Santa Cruz, 831-423-2010, gildas-restaurant.com
Heavenly Roadside Cafe
1210 Mt Hermon Rd., Scotts Valley, 831-335-1210, heavenlyroadsidecafe.com
Hook and Line
105 Walnut Ave., Santa Cruz, 831-225-0434, eathookandline.com
Hula’s Island Grill
221 Cathcart St., Santa Cruz, 831-426-4852, hulastiki.com
Ideal Bar & Grill
106 Beach St., Santa Cruz, 831-423-5271, idealbarandgrill.com
Johnny’s Harborside
493 Lake Ave., Santa Cruz, 831-479-3430, johnnysharborside.com
Laili Restaurant
101 Cooper St., Santa Cruz, 831-423-4545, lailirestaurant.com
Laughing Monk Brewing
262 Mt Hermon Rd., Unit 103, Scotts Valley, 831-226-2868,scottsvalley.laughingmonk.com
Low Tide Bar and Grill
La Bahia Hotel & Spa, 215 Beach St., Santa Cruz, 831-285-0044,
Makai Island Kitchen & Groggery
49A Municipal Wharf, Santa Cruz, 831-466-9766, makaisantacruz.com
Mozaic
110 Church St., Santa Cruz, 831-454-8663, mozaicsantacruz.com
Paradise Beach Grill
215 Esplanade, Capitola, 831-476-4900, paradisebeachgrille.com
Parish Publick House
841 Almar Ave., Santa Cruz, 831-421-0507
8017 Soquel Dr., Aptos, 831-708-2036
Pete’s Capitola
231 Esplanade, Suite 102, Capitola, 831-453-0801,petescapitola.com
The Point
3326 Portola Dr., Santa Cruz, 831-476-2733, thepointkitchenandbar.com
Riva Fish House
31 Municipal Wharf, Santa Cruz, 831-429-1223, rivafishhouse.com
Rosie McCann’s
1220 Pacific Ave., Santa Cruz, 831-426-9930, rosiemccanns.com
Sanderlings
1 Seascape Resort Dr., Aptos, 831-662-7120, seascaperesort.com
Santa Cruz Diner
909 Ocean St., Santa Cruz, 831-426-7151, santacruzdiner.com
Solaire
Inside Hotel Paradox, 611 Ocean St., Santa Cruz. 831-600-4525, solairesantacruz.com
Süda
3910 Portola Dr., Santa Cruz, 831-600-7068, eatsuda.com
Tortilla Shack
1505 Commercial Way, Santa Cruz, 831-515-7014,tortillashack1.com
Zachary’s
819 Pacific Ave., Santa Cruz, 831-427-0646,zacharyssantacruz.com
