At Watsonville’s Miyuki Restaurant, longtime server and sushi chef Chris Ishikawa helps preserve a home-cooked Japanese dining tradition built on loyal regulars, standout sushi and a Wednesday-only signature ramen that has earned its own local following.
Frank Family Vineyards’ 2025 Carneros Rosé of Pinot Noir brings peach, wild strawberry, white nectarine and citrus notes just in time for summer celebrations.
Davenport Roadhouse gets a coastal refresh with chef Jessie Curran, formerly of State Bird Provisions, The Progress and The Anchovy Bar, while DIYine brings homemade pineapple wine, mead, beer and more to Santa Cruz.
For nearly 80 years, Stagnaro Brothers Seafood Restaurant has served fresh seafood, family recipes and sweeping Monterey Bay views from its landmark location on the Santa Cruz Wharf.
Woody’s at Watsonville Airport begins a casual soft opening in the former Ella’s space, with chef Tim Wood planning salads, sand dabs, steak, burgers and more.
Santa Cruz summer arrives with wharf views, Stagnaro Bros. calamari, chowder, beer gardens, food trucks and a full slate of free live music from the Boardwalk to Capitola, Soquel and Scotts Valley.
Low Tide Bar & Grill at La Bahia Hotel & Spa offers Santa Cruz a polished beachside dining experience, with cocktails, California-Pacific dishes, Mediterranean touches and a “South Pacific living room” feel.
The first Santa Cruz Vegan Chef Challenge brought nearly 30 local spots into a monthlong celebration of plant-based food, from vegan pasta and pub bites to sushi, crepes and beeteroni pizza.
Downtown Santa Cruz taphouse Lúpulo pairs its coveted craft beer selection with Latin American and Spanish-inspired plates, from papas machas and tacos to vegan lion’s mane “crab cakes.”
This week’s Santa Cruz dining column spotlights Switch Bakery & Bistro’s gluten-free comfort food, Bruno’s Bar & Grill’s towering Bloody Marys and bargain specials, plus beer industry insights and local food news.
