Lillian’s gets ready to expand, plus lunch at Mozaic and a garlic-growing workshop at UCSC’s Farm
I was on my way to Shopper’s Corner when I saw the sign in the window at the corner of Soquel and Seabright avenues. I grinned. What a great idea! A neighborhood favorite is about to expand in every way. Yes, it’s true. Lillian’s Italian Kitchen has begun making its next move—don’t worry, it’s just down the street—to the historic Ebert’s building most recently occupied by Jerry’s Sports. I’ll admit that I don’t dine at Lillian’s as much as I’d like to. I have two good reasons. The first is that it takes me forever to get from the Westside to the Eastside of Santa Cruz these days. You know what I’m talking about. The other reason is that Lillian’s is always packed. OK, that’s not much of an excuse. But, traffic aside, I plan to be among the very first to check out Lillian’s new dining home. Here’s what we know so far, thanks to the proprietors: “We are very excited to get more space and still be in the neighborhood, which was our goal,” they told me. “We are targeting mid to late February for the move, but that really all depends on how construction moves along.” Got that? And so far, the kitchen has not settled on any new menu items, but renovation has already begun. In mid February 2016—that’s when the moon will hit your eye like a big you know what. For now, Lillian’s—located at 1116 Soquel Ave.—opens at 4 p.m. for dinner, Monday-Saturday. Check the restaurant’s Facebook page for developments.
Get Wrapped at Mozaic
The menu at the new downtown restaurant at 110 Church St. is more broadly Mediterranean-themed than I had expected. Sure, there are plenty of Greek classics, such as a terrific Greek salad, tzatziki, moussaka, and lamb kabobs, but the menu visits also the Middle East via Lebanon, Turkey, Italy, and Jordan.
We scored two clear lunch hits last week at Mozaic. A hint of tahini and garlic-inflected sour cream, tomatoes and crisp romaine, plus fat wedges of grilled chicken breast filled the enormous interior of my chicken shawarma wrap. The delicious ingredients were packed into two huge lavash wraps, grilled like a panini, and sided with crisp french fries. This was a meal for two—a big meal for two—for $12. My companion couldn’t even think about finishing the second half of his kofta kebab wrap ($13) which came with one of those very sprightly Greek salads—lots of crisp romaine, feta cheese, cucumbers, and tomatoes. These were major lunch bargains as far as I’m concerned. I would have loved to have more spices, more flavor firepower—but I’m guessing many Mozaic patrons prefer less assertive spicing. The portions were almost ridiculously huge, but what that means is that Mozaic is now an obvious downtown lunch destination. Get on over there and see what I’m talking about.
Growing the Stinking Rose
Join the incomparable Orin Martin, manager of UCSC’s Alan Chadwick Garden, and farmer Pete Rasmussen of Sandhill Farms of Utah, as they teach you how to select, plant, care for, and harvest a seriously tasty garlic crop. The workshop happens up at the UCSC Farm, from 9:30 a.m. to 12:30 p.m. on Saturday, Nov. 7. Every question you can think of about growing garlic will be answered, including which varieties work best, details of soil prep, fertilizer, harvest, and storage tips. And, yes, in addition to expert advice, the event will have seed and culinary garlic for sale. $30 pre-reg/$40 at the door. $20 for Friends/$15 for UCSC students. Pre-reg. at http://garlic2015.bpt.me.
WORTH THE WAIT Talia Engelhardt of Lillian’s Italian Kitchen, with lasagna and beet salad. PHOTO: CHIP SCHEUER
