Don Quixote's Felton new owner's Flynn's Cabaret and Steakhouse
Food & Drink

Don Quixote’s Pending New Identity

Upcoming Flynn’s Cabaret and Steakhouse menu will cater to vegans and omnivores alike

Nichole Robbins (left) and Sarah Shubin are helping Bradd Barkan re-tool Felton fixture Don Quixote’s. PHOTO: KEANA PARKER

For live music fans around here, Don Quixote’s in Felton is an important space, where many cool bands across the entire musical spectrum have graced the stage. Local real estate agent Bradd Barkan has recently taken over the place, and has big plans.

For starters, he’s changing the name to Flynn’s Cabaret and Steakhouse, a transition that will likely take place in mid-October. Fret not, he plans to continue bringing great music to the stage. The menu is where he plans to make the biggest changes, and he was kind enough to give us a preview of the venue’s new direction.

Why are you changing the name?

BRADD BARKAN: That’s a big question that a lot of people have. There’s a reality to why I’m doing that. Flynn is a friend of mine that passed away about a year ago. He had a shop in Scotts Valley called Cali Style. It was a skate shop/clothing store. It was right next to Nob Hill. There’s a couple of quotes that are going to be on the menu, that he gave. The biggest thing that he didn’t want was to be forgotten. You know how people put out those bumper stickers, never forget this person or that person. For a lot of people, it’s their biggest fear, that no one will remember them anymore. I’m taking away the Don Quixote’s. I’m turning it into a memory for him that I’m hoping will become very well known in the neighborhood.

Tell me a little about the new concept of the restaurant.

I think a lot of people knew the place needed fresh blood. People eat the food there because they go there for the music, but no one goes there for the food. A higher-end steakhouse with crab legs and lobster and lamb is something that’s going to be a base theme. It’s going to be organic. It’s going to be sustainable. It’s going to be farm-to-table. It’s very important to me. I have a vegetarian and vegan half of the menu that’s not going to be just one or two dishes. It’s going to be half the restaurant. I’m looking to cater to a good chunk of the vegan, gluten-free, vegetarian Santa Cruz crowd in addition to the sustainable farm-to-table concept. You put those two together, I’m trying to satisfy bigger groups of people with more diverse tastes. I grew up with a vegan sister, and we fought about places to eat our whole lives. She was never happy with my choice and I was never happy with hers. It seems like a natural thing that’s occurring these days. I think we’re going to step it up as far as the music that comes to the venue, and the service that comes along with it.

6275 Hwy. 9, Felton. 335-2800.

Contributor at Good Times |

Aaron is a hard-working freelance writer with a focus on music, art, food, culture and travel. In addition to Good Times, he's a regular contributor to Sacramento News & Review, VIA Magazine and Playboy. When he's not working, he's either backpacking, arguing about music or working on his book about ska. One thing's for sure—he knows more about ska than you.

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Are you an earthling? Prove it with logic: *

To Top