Food & Drink

Switch It Up

Switch Bakery's breads are headlined by the rice flour-based focaccia with rosemary and garlic, seeded and brown sandwich breads, baguettes and buns.

Spontaneous Confections offers pumpkin tarts with vanilla chantilly and candied hazelnuts, apple tarte tatin domes over caramel and almond cream, and chocolate tarts with ganache and chocolate whipped cream

Thai Score

Intimately involved with food throughout her entire life, Kae Bailes was born and raised in northeastern Thailand before moving to Santa Cruz 22 years...

Smooth Blend

Silver Mountain’s Alloy, a Cabernet-dominant Bordeaux-style blend is one of my favorites with its smooth medium tannins, and dark-fruit notes of blackberry and plum.

Tasting Sensation

Behold my nominee for the coolest bottle shop in the Santa Cruz area: Deer Park Wine & Spirits. The vast and uncommon inventory speaks for itself

Shaping Up

Entrée favorites at Circle & Square are chargrilled ribeye steak with chimichurri, a pork belly sandwich and weekend seafood specials.

Mane Act

Desmond Schneider—after time at Pete’s Capitola, Alderwood, Seabright Social and popular popup Pizza Bones—has assembled a mouthwatering lineup.

Amore Foray

For Patrice Boyle, founding and owning the thoroughly Italian bistro La Posta is the dovetailed culmination of her evolved passions throughout life.

Pinot Pop-up

I had just opened a bottle of Sonnet Cellars Pinot Noir when my neighbor came over for a quick visit. I poured him a glass of this terrific wine and he lingered for another pour, eventually departing with a hefty glass!

Casa de Masa

At San Marcos Charquito, traditional favorites are as authentic as it gets north of the border. Lupita’s quesadilla is one headliner; tortas and burritos are also hits, with fish, shrimp and al pastor tacos on handmade tortillas.

Crazy Currents

Last week the California Department of Fish and Wildlife announced the statewide commercial opener of the upcoming Dungeness crab season has been delayed until at least Jan. 1, 2026.

Going Dark

Tannat originated in the Basque region of southwestern France. It has high tannins, full body and rich flavors that range from blackcurrant to licorice and smoked meat.