Dreamers can come true.
Ben Lomond has a new mountain classic on its hands as the Guild Kitchen Act 3—which is the opposite of new, as it’s from the same Allen Strong team behind Ciao Bella Act 2, who ran the same location from 2009 to 2013—has debuted Dreamers Restaurant (9217 Highway 9).
It supplants Ristorante Casa Nostra, which shuttered in December of last year.
The main thrust with the old-school, no-frills, satisfaction-forward spot, per Manager Chris Edmonds, is a zero-oil and brief menu of throwback breakfast-lunch hits.
“Breakfast all day, everything done with butter, so burgers, for instance, get that crust in the pan,” he says. “Like grandma used to make.”
That means build-your-own omelets, “triple treats” with three pieces of ham, three sausages, three bacon strips, three eggs, toast and potatoes for $18, and top-selling burgers.
Other rib-sticking elements at work on the succinct menu include Salisbury steak and eggs, fried egg scrambles and fried egg sandwiches. Daily specials also figure in, like chili con carne over a hamburger or omelet with cheddar cheese and red onion, and elevated sloppy Joe barbecued beef sandos on a French roll.
Hours are 9am-4pm daily, with dinner, beer and wine on the way too.
“Heavy portions, big flavors,” Strong says. “It’s a time machine, going back to the ’70s.”
That’s not a figurative flourish: Strong started working in kitchens in the mountains back then, following in the mold of his salt-of-the-Earth parents, which is why the debut feels comforting and familiar for many locals.
“This is in memory of my parents,” Strong says. “I’m just finishing what they started.”
More at (831) 289-3012.
WINE TIMES TWO
Double vino destination dates to consider: 1) Wines of the Santa Cruz Mountain Grand Wine Tasting uncorks 12:30–4pm Sunday, March 30, at the stately Mountain Winery in Saratoga, with an educational seminar that follows regional wine roots down to 1800s, and a profound roster of 40 wineries pouring, from A (Alfaro Family Vineyards and Aptos Vineyard) to W (Wargin, Windy Oaks, Woodside and Wrights Station); and 2) “The Perfect Pair” with wines matched with culinary creations by Cabrillo Culinary arts students at the historic Sesnon House, to benefit the Cabrillo College Culinary Arts Program. More on both events via winesofthesantacruzmountains.com.
BIG BALLING
The secret to cooking for bigger groups comes down to one word: Herbs. That was one surprise takeaway from a mission to San Francisco to see the Santa Cruz Warriors play the Mexico City Capitanes at Chase Center for the SeaDubs annual appearance there earlier this month. The thought came courtesy of a kitchen staffer at Chase responsible for cooking for visiting teams (who requested anonymity so she didn’t get in trouble with her PR powers-that-be). Fresh chopped parsley, cilantro, oregano, thyme and other aromatics, she says, are an easy-access super power when it comes to brightening simple, healthy and energizing meals for pro athletes and casual eaters alike. Meanwhile, as the Chase game offers a fun showcase for players, it also gives Surf City epicurean partners some shine, splashing the likes of West Peak Sparkling Spirits, Pono Hawaiian Grill and Woodstock’s Pizza on the stadium’s big (make that massive) screen. This weekend marks the end of the regular season of the suddenly red-hot SeaDubs, with a back-to-back March 28–29 versus Memphis Remix. Pro tip: Swing by the Dubs’ winery partner Big Basin Vineyards a few blocks from Kaiser Permanente for signature Argentine empanadas and a glass of wine for $19 on game days, santacruz.gleague.nba.com, bigbasinvineyards.com.
